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.
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 (save/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
- If possible, use bread flour. I think it gives a chewier bagel than all-purpose flour.
- 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.
- 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.
- Let the bagels proof for 30 minutes before you boil them in baking soda. These will ensure the inside is wonderfully light.
- The poaching liquid must be boiling when you add the bagels. Adding salt to the baking soda helps it come to a rolling boil.
- 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.
- 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.
- Brush the bagels with egg white - this will help the toppings stick.
- 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.
- 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
The boiling in baking soda is what gives the bagel its unique flavor and texture.
Bagels are the best on the day they are made. If you have any spare, I highly recommend you freeze them. I find freezing works better than room temperature or fridge.
You can place the frozen bagel in the microwave at 30 seconds interval until warm. The water from condensation helps keep them soft.
Yes, you can make the bagel dough up to 24 hours in advance. You can shape the bagels with the chilled dough, but then prove them until they are room temperature before you boil them.
Boiling the bagel is what gives them that unique chewy texture. That's what makes them a bagel. Otherwise, they are just baked rings.
brush the bagels with egg white. The sticky egg whites hold on to the toppings.
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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Description
Ingredients
Dough
- 4 ½ cups (560 g) Bread flour
- 1 ½ tsp Salt
- 1 ½ cup (360 ml) Water warm 110 F
- 1 ½ tbsp Sugar
- 2 ¼ tsp Instant yeast (7 grams or 1 packet)
- 3 tbsp Oil olive
- ½ cup (60 g) Flour extra for knead
Boiling
- 4 cups Water
- 2 tbsp Sugar
- ¼ cup Baking soda
- 1 tsp Salt
Plus
- 1 Egg white beaten
- ¼ cup Sesame seeds
Instructions
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.
Recipe Notes
- Overnight Bagels - The dough can be prepared a day in advance. Proof them for an hour on the counter then punch down and let the dough rest in the fridge overnight. Overnight proofing is a great way to add flavor to the bagels. The next day, let the dough come to room temperature before you shape and boil them.Â
- Storing Bagels - Bagels are best eaten on the same they are made but they do freeze beautifully. Cool the baked bagels then place them in a freezer-safe storage bag. These can be frozen for up to 3 months.Â
- Everything Bagels seasoning - this is a bagel seasoning and can be found in most supermarkets. In fact, some bakeries sell them as well.Â
- Kneading the dough - In the video, I kneaded the dough by hand which takes about 10 to 12 minutes of kneading but you can use an electric stand mixer as well.Â
- Bread machine - bagels can be easily made in a bread machine. Pour all ingredients in the pan set to dough or manual. Start and let the dough run its cycle for about 9 to 10 minutes - continue with the recipe as shown above.Â
- Recipe adapted - Adapted from King Arthur Flour, The bread bakers apprentice, Flour water salt and yeast
Equipment
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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