Description
Homemade Bagels are chewy, golden, and perfectly crisp on the outside—just like your favorite bakery version. Made with simple ingredients, they’re boiled then baked for authentic flavor and texture, and perfect for breakfast or sandwiches.
Ingredients
- 4 cups bread flour or all-purpose flour
- 1 tablespoon sugar or honey
- 2 teaspoons active dry yeast
- 1 1/4 cups warm water (110°F/45°C)
- 1 1/2 teaspoons salt
- Optional toppings: sesame seeds, poppy seeds, everything seasoning, coarse salt
- For boiling: 2 quarts water
- 2 tablespoons baking soda
Instructions
- In a bowl, combine warm water, sugar (or honey), and yeast. Let it sit for 5–10 minutes until foamy.
- Add flour and salt, then mix until a dough forms. Knead for 8–10 minutes until smooth and elastic.
- Place dough in a lightly oiled bowl, cover, and let rise for 1 hour or until doubled in size.
- Punch down the dough and divide into 8 equal portions. Shape each into a ball, then poke a hole in the center and stretch into a bagel shape.
- Let shaped bagels rest for 10–15 minutes. Meanwhile, preheat the oven to 425°F (220°C) and bring a large pot of water to a boil.
- Add baking soda to the boiling water. Boil each bagel for 30–60 seconds per side.
- Transfer boiled bagels to a parchment-lined baking sheet. Add toppings if desired while they are still wet.
- Bake for 20–25 minutes until golden brown. Cool on a wire rack before serving.
Notes
Boiling is essential for authentic chewy texture—don’t skip this step.Use bread flour for the best chewy structure.Top bagels right after boiling so toppings stick well.To make ahead, shape bagels and refrigerate overnight; boil and bake the next day.Freeze baked bagels individually wrapped for up to 3 months.
Nutrition
- Serving Size: 1 bagel
- Calories: 250
- Sugar: 2g
- Sodium: 320mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg
