Easy Homemade Bagel Recipe
This easy homemade bagel recipe gives you soft, chewy, and golden bagels! A simple bagel dough that is foolproof and so easy to work with.
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Servings 8 bagels
Ingredients
Bagel Dough-
- 3 1/3 cups bread flour sifted
- 1 1/3 cups warm water 110℉
- 2 1/2 tsp granulated sugar
- 2 tsp salt
- 2 1/2 tsp instant or active dry yeast
Water Bath-
- 7 cups water
- ½ Tbsp honey
- 1 Tbsp baking soda
Egg Wash-
- 1 egg whisked
Bagel Toppings-
Instructions
Prepare Bagel Dough-
- Sift the bread flour into a large bowl and create a well in the center. Add the granulated sugar, salt, yeast, and warm water into the well and then with a dough whisk, begin to mix until well incorporated. (Be sure the water is no warmer than 110F or you will kill the yeast.)3 1/3 cups bread flour, sifted, 2 1/2 tsp granulated sugar, 2 tsp salt, 2 1/2 tsp instant or active dry yeast, 1 1/3 cups warm water, 110℉
- Continue kneading the dough until well incorporated and the dough is smooth, firm and slightly tacky, but not sticky.
- Shape the dough into a tight ball and place it back into the bowl and cover. Let the dough rise at room temperature for 60-90 minutes, or until the dough has doubled in size.
Shape Bagels-
- Once the dough has risen, transfer the dough onto a clean, unfloured work area and evenly divide the dough into 8 pieces.
- Form each piece into a nice, tight ball by rolling the dough on the counter with cupped hands.
- Using your fingers, pierce through the center of the ball to create a hole, gently stretching it out to form a ring. Work your fingers around the hole, expanding it until it is about 2-3 inches in diameter. (Keep in mind, the hole should not be too large—just enough to create the classic bagel shape while leaving a fluffy, round center.)
- Repeat this with all the dough balls. Add the shaped bagels onto parchment paper and cover with a towel or plastic wrap and let sit for 10-15 minutes. (Let them rest as you prepare the water bath.)
- Preheat the oven to 425℉ and line a large baking sheet with parchment paper. (You can also use 2 small baking sheets.)
- Bring a pot of water to boil. Once the water is boiling, reduce the heat to medium and add the honey and baking soda to the water and mix.7 cups water, ½ Tbsp honey, 1 Tbsp baking soda
- Drop about 2-3 bagels into the boiling water and boil for 45 seconds. Flip and boil for another 45 seconds.
- Using a slotted spatula or skimmer, carefully remove the bagels from the water bath and transfer to your lined baking sheet. Repeat with all the bagels.
- With a pastry brush, brush the tops and sides of the bagels with the egg wash. Immediately, sprinkle or top the bagels in the toppings if using toppings.1 egg, whisked
Bake the Bagels-
- Bake the bagels at 425°F for 20-25 minutes, until the bagels are a deep golden brown.
- Remove the bagels from the oven and allow them to cool on the baking sheets. (You can enjoy them warm or allow them to fully cool.)
- Slice the bagels in half, toast and enjoy as desired.
- Storing- Store the cooled bagels in an airtight container or bag at room temperature for 3-4 days or in the fridge for up to a week.