Best Homemade Bagels Recipe
Coooking Temperature: 390°F / 200°C/ Gas Mark 6
Calories: 234kcal
Adjust Servings Here: 12 bagels
Description
Homemade bagels are easy to make if you follow a few basic steps and they only require a few staple ingredients. These bagels are light and chewy, with a flavor that’s perfect for any topping you can imagine.
Ingredients
Bagel dough
- 500 grams (2.11 cups) Warm water warm 110 F
- 14 g (1¾ tablespoon) Instant yeast (1 packet)
- 30 g (2. tablespoon) Olive oil
- 30 g (2 tablespoon) Barley malt syrup or honey
- 733 g (5¾ cups) Bread flour
- 183 g (1¾ cups) All-purpose flour
- 13 g (2¼ teaspoon) Salt
Poaching liquid
- 1½ liter (6 cups) Water
- 30 grams (2½ tablespoon) Baking soda
- 30 grams (1¾ tablespoon) Malt syrup
- 15 grams (1¼ tablespoon) Sugar
- 15 grams (¾ tablespoon) Salt
Plus
- 1 Egg white beaten
- 4 tablespoon Sesame seeds
- 4 tablespoon Poppy seeds
- 4 tablespoon Flaxseeds
Instructions
Bagel Dough
- Combine - In the bowl of a stand mixer with the dough hook attachment, combine the warm water, yeast, oil, and barley malt syrup (or honey). Add the bread, all-purpose flour, and salt. Pro-tip - Instant yeast does not need to be activated, but I like to ensure my yeast is good leave it to foam for 3 to 5 minutes.500 grams Warm water, 14 g Instant yeast, 30 g Olive oil, 30 g Barley malt syrup, 733 g Bread flour, 183 g All-purpose flour, 13 g Salt
- Knead - Start the mixer at medium speed. Once all the flour is well incorporated, continue to knead on medium-low speed for 6 to 8 minutes. Pro tip - You can also transfer the dough to a well-dusted worktop and knead for 8 to 10 minutes.
- Rest - When the dough is smooth, soft, and elastic shape it into a ball. Place the dough in an oiled bowl seam side down. Cover with a clean kitchen cloth or plastic wrap. Leave in a warm place. Let rise for 60 to 90 minutes until doubles in volume.Pro tip - In winter, you may need 90 minutes or more for the dough to rise. But, in summer the dough may double in 45 minutes. If you can't attend to it at that moment, de-gas and reshape the dough into a ball, then leave to double in volume again.
- Divide - When the dough is double in volume, transfer to a well-dusted floured surface. Punch it down and remove any air bubbles. Divide the dough into 2 portions then each portion into 6. This makes 12 bagels of approximately 125 grams each.Pro-tip - At this point, there is no need for additional flour. So use a light dusting of flour if necessary.
- Ball - Roll each piece of dough into a tight ball tucking all the seams under. Let the dough balls rest for 15 minutes.Pro trip - Resting the dough in between steps is crucial to help the gluten relax. Otherwise, stretching and shaping become a challenge.
Shape & Proof
- Method 1 - - Using your fingers poke a hole in the center of each ball. - Stretch it so the hole is at least 1 ½ to 2-inches wide. Pro tip - Make sure the hole is big enough, otherwise it will close during proofing and baking.
- Method 2 - Press the ball into a flat disc. - Roll from one side to the other and roll to about 10 to 11 inches long rope.-Flatten one side of the rope like a fan, - Twist the rope, and then tuck the other side into the fan. -Pinch the seams well. Pro tip - Do not use too much flour as it will prevent the dough from sticking together.
- Method 3 - - Press the ball into a flat disc. - Roll from one side to the other and roll into a 10 to 11 inches long rope. - Twist the rope and bring the two ends together and attach them. - Put your hand through the hole in the center and roll the dough back and forth on the unfloured work surface until the two ends are sealed together almost seamlessly.Pro tip - You can use a dab of water to pinch the two ends together, but too much water will prevent them from sticking.
- Baking tray - Line two large baking trays with parchment paper. Spray the parchment with cooking spray or dust with flour. Place the bagel on the parchment leaving enough room for them to rise. Cover with plastic wrap or a clean kitchen towel and leave to rise for 60 to 90 minutes or until almost double in size. Pro tip - The oiled baking tray works better for me as it makes it easier to pick the bagels without them sticking.
- Proof Counter - Leave to rise on the counter at room temperature for 60 to 90 minutes or until almost doubled in size. Overnight - Alternatively, you can leave the bagels in the fridge overnight to slow proof. Take them out on the counter for 45 to 60 minutes before you poach them in a water bath.
Poach & Bake
- Preheat the oven to 390°F / 200°C/ Gas Mark 6
- Poaching liquid - Bring a large pot of water to a boil. Add the salt, sugar, baking soda, and malt syrup.Pro tip - We need a wide, shallow pan so you can add 3 to 4 bagels at once. Otherwise, the water will be deep but not enough space for the bagels.1½ liter Water, 30 grams Baking soda, 30 grams Malt syrup, 15 grams Sugar, 15 grams Salt
- Water bath - Once the water comes to a boil, carefully add the bagels a few at a time. Boil each bagel for 30-second on each side. Remove and place them back onto a baking tray lined with a wire rack to drain excess water. Pro tip - Overcrowding the pan will bring the temperature of the water down. The longer you boil the bagels the thicker and chewier the crust will be.
- Egg wash - Transfer the bagels back to the baking sheet lined with parchment paper or wipe excess moisture from the tray. Brush each bagel with beaten egg white or olive oil. Pro tip - Excess liquid in the baking tray will create steam during baking. This will make the crust harder. So, wipe excess liquid.1 Egg white
- Toppings - You can place the bagel upside down in the topping for a thicker coating or just sprinkle a few toppings on the bagel as shown in the video. Pro tip - I've used sesame seeds, poppy seeds, flax seeds, or everything bagel seasoning. You can also use other toppings like zaatar, fried onions, etc.4 tablespoon Sesame seeds, 4 tablespoon Poppy seeds, 4 tablespoon Flaxseeds
- Bake for 20 to 25 minutes until the top is golden brown. As soon as they come out of the oven move them on the baking tray to prevent them from sticking. Pro tip - the egg whites and water can cause the bagel to stick to the parchment paper so move them on the tray while they are still hot.
- Cool - Let cool on the baking tray for 3 to 5 minutes. Then, transfer to a wire rack to cool further. Bagels are at their best the day they are baked. But, leftovers make great toast. They also do keep well in the freezer.
Recipe Notes
- Use bread flour - it gives a chewier bagel than all-purpose flour.
- The dough is very easy to knead by hand too. It must be soft and elastic. Use just enough flour necessary for kneading. If you add too much flour it will be a very dense bagel.
- 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 45 to 60 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, not hard crust.
- Brush the bagels with egg white - this will help the toppings stick. To make them egg-free brush with olive oil.
- Toppings - Avoid using onion flakes or garlic flakes as these tend to burn when baking. The granules work better. Alternatively, you can bake the bagels plain and then brush them with 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 it usually means the oven is not hot enough or there is uneven heating.
- 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.
- Storing Bagels - Bagels are best eaten the same day 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.
- Seasoning - The options for topping are endless. Try sesame seeds, poppy seeds, nigella seeds, sea salt, flaxseeds, and zaatar, as well as everything bagel seasoning. It can be found in most supermarkets but you can also make it yourself.
- Kneading the dough -
- Hand - This is an easy dough that uses 60% hydration so it is an easy dough to knead by hand.
- Electric mixer - Of course, it is easier to use an electric stand mixer.
- Bread machine - bagels can be easily made in a bread machine. Pour all ingredients into 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.
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
Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov