Homemade Bagel Recipe
User Reviews
5
Homemade Bagel Recipe
Description
The recipe starts by activating dry yeast in warm water with sugar, then mixing with olive oil and brown sugar. Bread flour and salt are combined separately and gradually added to the yeast mixture, forming a stiff dough that is kneaded using a mixer or by hand until smooth and elastic.
After the dough doubles in size during a warm rise, it is shaped into bagels. Before baking, bagels are boiled in water with optional honey or barley malt syrup to create a shiny, chewy crust. An egg wash is applied before baking to enhance browning and provide a slightly crisp exterior.
Toppings such as poppy seeds, sesame seeds, onion flakes, or shredded cheese can be added before baking to customize flavor and texture. Bagels cool completely before storing for 3-5 days at room temperature or freezing for longer storage. Refrigeration is not recommended due to texture changes.
Variations in boiling liquid like honey or malt syrup can subtly adjust sweetness and chewiness, while toppings can range from basic seeds to cheese blends. The dough can be made a day or two in advance and refrigerated for a slower rise to deepen flavor.
Ingredients
- 2 cups water between 105-110F (40-45C, warm
- 5 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 2 Tablespoon olive oil
- 3 Tablespoons light brown sugar firmly packed
- 6 cups bread flour plus additional as needed
- 1 Tablespoon salt
- 1 Tablespoon cornmeal for dusting baking sheet
For Boiling
- 2 quarts water
- ¼ cup honey optional, or barley malt syrup¹
Egg wash
- 1 large egg
- 1 teaspoon water
- Bagel toppings as desired (see note, ²
Instructions
- Pour water into the bowl of a stand mixer³. Add yeast and 1 teaspoon granulated sugar. Allow to sit for 5 minutes or until foamy. Stir in oil and brown sugar.
- In a separate bowl stir together flour and salt.
- Attach dough hook to mixer and stir on low speed, gradually adding flour mixture until completely combined until dough is clinging together, is no longer sticky to the touch and is pulling away from the sides of the bowl. If needed, add additional flour, one tablespoon at a time (I often have to add as much as 6 additional tablespoons). Dough should feel almost dry to the touch and should not stick to your fingers.
- Knead with a dough hook for 4-5 minutes, but if your mixer seems to be struggling (my KitchenAid can’t handle this dough) then remove the dough and knead by hand on a clean countertop for 5-6 minutes or until dough is smooth and elastic.
- Place dough in a lightly oiled bowl, cover tightly, and place in a warm, draft-free place to rise until doubled in size (about 1-2 hours).
- While dough is rising, prepare two cookie sheets by lining with parchment paper and then sprinkling cornmeal over the surface of the parchment (you only need a light sprinkling, about 1 ½ teaspoon per sheet).
- Gently deflate dough and divide into 12 even pieces. Form each into a tight ball and then use your thumb to gently form a hole in the center that is about 2” wide (see video or photos in post for a visual if needed). Place bagels on prepared baking sheets, about 6 to a sheet, spacing each several inches apart.
- Cover bagels with a clean towel and set aside. Meanwhile, preheat oven to 425F (220C) and pour two quarts of water into a large pot or Dutch oven. If using honey, add this to the pot as well and stir until combined.
- Bring water (and honey, if using) to a rolling boil. Boil bagels, 2-3 at a time, for 45-60 seconds on each side. Return to prepared baking sheet.
- Once your bagels have been boiled, prepare egg wash by whisking together egg and water. Brush egg wash liberally over bagels and sprinkle with any bagel toppings you would like to use (see notes for suggestions, you can of course leave them plain instead; brush with egg wash but do not add any toppings).
- Transfer to 425F (220C) oven and bake on center rack for 22 minutes or until golden brown. I recommend baking one sheet at a time.
- Allow bagels to cool before enjoying. Use a serrated bread knife to cut in half, if desired.
Notes
- Boiling bagels in water with honey or barley malt syrup adds subtle sweetness and contributes to a chewier crust.
- A variety of toppings include poppy seeds, sesame seeds, dried onion and garlic flakes, or shredded cheeses for flavor and texture variety.
- Dough can be refrigerated for 1-2 days after initial mixing to develop flavor; bring to room temperature before shaping.
- Allow bagels to cool completely before storing; keep in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Making bagels by hand is possible but requires more effort initially to combine ingredients and knead the dough.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12bagels
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Serving | 1plain bagel | |
| Calories | 305kcal | 15% |
| Carbohydrates | 57g | 19% |
| Protein | 10g | 20% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 14mg | 5% |
| Sodium | 602mg | 25% |
| Potassium | 123mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 20IU | 0% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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