These homemade everything bagels have now become our new family favorite. Soft, chewy, and so much better than store-bought bagels. No one will believe you made New York style bagels right in your own kitchen.
In a bowl combine lukewarm water, sugar, yeast, and oil. Set aside to foam for 3 to 5 minutes. Pro-tip- instant yeast does not need to be activated but I like to ensure my yeast is good and working for me. You may choose to add all ingredients directly to the flour.
Measure the flour and salt in a mixing bowl or stand mixer with the dough hook. Add the yeast mixture and combine well.Pro-tip - if you do not like kneading I highly recommend using a stand mixer with the hook attachment.
Knead - By hand - transfer to a well-dusted worktop and knead for 5 to 6 minutes - Stand mixer - once all the flour is well incorporated knead on medium for 4 to 5 minutes
When the dough is soft and elastic shape into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.
Leave in a warm place. Let rise for 60 to 90 minutes until double 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 again, then let double in volume again.
Shape the bagels
When the dough is double in volume transfer to a well-dusted floured surface. De-gas, reshape into a ball. Then roll into a small log. Pro-tip - at this point there is no need for additional flour. So use a light dusting of flour
Divide the dough into 2 portions then each portion 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.Pro trip - resting the dough in between steps is crucial to help the gluten relax otherwise stretching and shaping become a challenge.
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.
Let the bagels rest for another 15 minutes. Make sure the tray is well dusted with flour so the bagels do not stick.
Preheat the oven at 390°F / 200°C/ Gas Mark 6
Poaching the bagels
Boil the water in a large wide pan. Add the salt, sugar, and baking soda.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.
Once the water comes to a boil, 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.Pro tip - overcrowing the pan will bring the temperature of the water down. The longer you boil the bagels the thicker and chewier the crust will be
Wipe off excess water from the baking pan. Brush each bagel with beaten egg white. Pro tip - excess liquid in the baking tray will create steam during baking. This will make the crust harder. So, wipe excess liquid.
Bake the bagels
Combine all the bagel seasoning ingredients in a bowl or dry mason jar. Give it a good mix. Sprinkle the top of each bagel generously with the bagel seasoning. Pro tip - this seasoning will keep in a cool dry place for up to 2 months.
Bake for 20 to 25 minutes until the top is golden brown mine usually takes about 20 minutes).
Let cool on the tray for 3 to 5 minutes. Then, transfer to a wire rack to cool further.
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, not hard 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
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 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 as well as everything bagel seasoning. It can be found in most supermarkets but you can also make it yourself.
Kneading the dough - In the video, I kneaded the dough by hand which takes about 5 to 6 minutes of kneading but you can use an electric stand mixer as well.
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.
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