Easy Homemade Bagels

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These homemade bagels are easy to make and need just a few pantry staples. They are deliciously chewy and worth the little effort, so you don't have to depend on store-bought bagels anymore.

One of my favorite things to do every time I visited New York would be to eat a salmon bagel sandwich with cream cheese. Having left the US for so many years, we do miss these things, especially Ziv. He lived in New-York for many years.
We can find bagels locally, but it still isn't the same thing.

So, of course, I thought, how hard can it be? After all, its like baking bread. Well, turns out it's not that simple to get the right texture, chewiness, and flavor. After a few attempts, I finally got it right. Mission accomplished. And, of course, once I got Ziv's approval I knew this was it. So, today, I want to share with you my homemade bagel recipe. I think you are going to love it.

Table of Content

• About this bagel recipe
• Ingredients and substitutes
• Step by step instructions (pin)
• Tips for making these homemade bagels
• Frequently asked questions
• Troubleshooting
• You may also like
• Recipe

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About this bagel recipe

The recipe starts quite similar to any bread dough. Basic pantry staples of flour, yeast, sugar, oil, and water. Once you knead the dough you proof for an hour or so until double.

The real difference is the shaping, boiling, and baking. The boiling is what gives this bread it's unique flavor, texture, and chewiness.

• Its unique flavor comes from the baking soda in the boiling.
• The boiling also creates this thick skin on the surface, which bakes into a chewy crust while still keeping the inside light and airy.
• The boiling has to be done right or else you lose all the air incorporated in the proofing, which can result in a hard bagel.

But, don't worry, I have the detailed recipe for you. And, if you follow my instructions correctly, you will have the most amazing homemade bagels. Also, the timelines for these bagels is not too long. A few hours is all it takes.

• Prepare dough - 10 minutes
• Let dough rise - 60 minutes
• Shape the bagel - 30 minutes
• Poach the bagel - 10 minutes
• Bake the bagel - 20 minutes

Ingredients and substitutes

• Flour - I prefer to use bread flour for bagels because they are supposed to be chewy. And yet, don't stop yourself from making bagels, if you don't have bread flour. They work perfectly fine with all-purpose flour.
• Water - The water in the dough must be warm, about 110 F. You don't need a thermometer, luke-warm is a good word to describe it.
• Sugar - The purpose of the sugar here is to feed the yeast, so it won't make the bagels sweet.
• Yeast - I like to use instant dry because I’ve always had great success with it. If you have to use active dry yeast, you will need 2 ¼ tsp or one packet. And, if you use fresh yeast, you will need about 21 grams. Also, it’s not necessary to activate the yeast, but I like to take the guesswork out and make sure my dough will rise.
• Oil - You can use any oil. But, I like to use olive oil. Coconut oil works wonderfully too.
• Baking soda - Boiling the bagels in soda water is what gives them their unique flavor and texture. So don't skip the boiling.

Step by step instructions (pin)

Dough

• Combine flour and salt - and set aside.
• Combine water, sugar, yeast, and oil.
• Then, add the yeast mixture to the flour mixture.
• You can use a stand mixer for kneading, but I am doing it by hand (see video).
• Combine with a spatula, then, transfer onto a well-dusted work surface and knead for 3 to 5 minutes until soft, and elastic. (about 3 minutes kneading in a stand mixer)
• Place in an oiled bowl - cover and let rise 60 to 90 minutes.

Shape the bagels

• Once double in volume, transfer the dough to a well-floured surface.
• Divide the dough in two. Then, each into 6 - this makes 12 bagels.
• Each bagel will be approximately 75 grams in weight.
• Roll each piece of dough into a tight ball tucking all the seams under.
• Let the dough balls rest for 15 minutes.
• Then, using your fingers poke a hole in the center. Stretch it so the hole is at least 1 ½ to 2-inches. (they will close some as they proof)
• Let them rest another 15 minutes. (make sure the tray is well dusted so the bagels do not stick.
• Preheat the oven at 200 C/ 390 F.

Boil the bagels

• Bring a large pan with water to a boil.
• Add sugar, salt, and baking soda.
• Once the water comes to a boil, add the bagels in. Do a few at a time, so you do not crowd the pan.
• Boil for 30 seconds on each side.
• Remove and place them back onto a baking tray.

Bake the bagels

• Brush each bagel with beaten egg white.
• Sprinkle the sesame seeds.
• Bake for 20 to 25 minutes until the top is golden brown ( mine usually take about 20 minutes).
• Let cool on the tray for 3 to 5 minutes. Then, transfer to a wire rack to cool further.

Tips for making these homemade bagels

1. If possible, use bread flour. I think it gives a chewier bagel than all-purpose flour.
2. The dough is very easy to knead. It must be soft and elastic. Use just enough flour necessary for kneading. If you add too much flour, it will be difficult to shape the bagel later.
3. If you want the dough to rise quicker than 60 minutes - place the bowl in a warm oven with the light on. This usually takes only 30 to 45 minutes for me.
4. Let the bagels proof for 30 minutes before you boil them in baking soda. These will ensure the inside is wonderfully light.
5. The poaching liquid must be boiling when you add the bagels. Adding salt to the baking soda helps it come to a rolling boil.
6. The bagel must float on the water, not sink. If they sink it means the water is not hot enough. It's best to wait.
7. Wipe all excess moisture from the baking pan. This moisture can create steam in the oven when baking. The steam causes the crust to become hard. We want a chewy crust.
8. Brush the bagels with egg white - this will help the toppings stick.
9. Toppings - Avoid using onion or garlic flakes as these tend to burn when baking. The granules work better. You can also brush egg white and add the garlic/onion flakes at the final 2 minutes of baking.
10. Browning - too much or not enough. You can tent the bagels to prevent them from getting too brown. If your bagels don't get a brown color you can brush them with an egg wash made with egg yolks instead of egg whites

Frequently asked questions

Troubleshooting

My bagels are flat, why?

If you over boil the bagels in the boiling water, it can deflate the bagels losing all the air incorporated during the proofing. These will end up baking flat, hard, and dry.

The bagels holes are closed, why?

When shaping the bagels make the holes about 1 ½ to 2 inches. These will get smaller as they proof and bake. If you make them too small, they will close when baking. Having said that, the holes do not affect the taste. They will still taste incredibly delicious.

The bagels got stuck to the bottom of the pan?

The water must be boiling. Do not add the bagels unless the water has come to a boil. When you add the bagel in, it must instantly float. This means the water is ready. If not, wait until the water is boiling. Covering the pot can help bring it up to a boil.

The bagel toppings are burnt?

Some toppings do well when baking some don't. For example, seeds such as sesame, poppy, and salt do well. But, garlic and onion flakes tend to burn. Instead, use garlic and onions granules.

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Recipe

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