Homemade Bagels
Homemade Bagels
Ingredients
- 1 1/2 cups warm water
- 2 tablespoons granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 1/2 teaspoons salt
- 4 1/2 cups bread flour
- 1 tablespoon honey, to 2 tablespoons
- as needed toppings, optional, such as sesame seeds, poppy seeds, or everything bagel seasoning
Instructions
- 1
In the bowl of a stand mixer, combine the warm water, granulated sugar, and active dry yeast. Allow the mixture to rest for 5-10 minutes, or until the yeast is slightly foamy.
⏱️ 10 min
- 2
Add the salt and half of the bread flour to the yeast mixture in the stand mixer bowl.
⏱️ 2 min
- 3
Attach a dough hook to the stand mixer. With the mixer on medium speed, slowly add the remaining bread flour until all of the flour is incorporated and a rough dough forms.
⏱️ 5 min
- 4
Remove the dough from the mixer and finish kneading by hand on a lightly floured surface until the dough forms a smooth, elastic ball.
⏱️ 8 min
- 5
Place the dough ball in a lightly oiled bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 60-90 minutes, or until doubled in size.
⏱️ 90 min
- 6
Once risen, gently punch the dough down to release the air. Divide the dough into 8 equal sections.
⏱️ 5 min
- 7
Take one section of dough and roll it into a rope approximately 8-10 inches long. Flatten the rope into a rectangle, then roll the rectangle back into a tight rope.
⏱️ 8 min
- 8
Wrap the rope around your hand, connecting the two ends to form the bagel shape. Gently roll the area where the two ends are connected, between your hand and the counter, to help seal and hold its shape.
⏱️ 8 min
- 9
Place the formed bagels on a sheet pan lined with a baking mat or parchment paper. Allow them to rest for an additional 30-60 minutes.
⏱️ 60 min
- 10
Preheat your oven to 425°F (218°C).
⏱️ 15 min•🌡️ 425
- 11
Bring a large pot of water to a rolling boil. Add 1-2 tablespoons of honey to the boiling water.
⏱️ 5 min
- 12
Gently place 2-3 bagels into the boiling water at a time. Boil each side for 30-45 seconds. This step gives the bagels their characteristic chewy crust.
⏱️ 5 min
- 13
Using a slotted spoon, carefully remove the bagels from the water, allowing excess water to drain. If desired, immediately sprinkle with your chosen toppings. Place the boiled bagels back onto the prepared baking sheet.
⏱️ 5 min
- 14
Bake the bagels in the preheated oven for 12-15 minutes, or until they are golden brown on top and cooked through.
⏱️ 15 min•🌡️ 425
- 15
Let the bagels cool on a wire rack. Store any leftover bagels in an airtight container for up to a week, or freeze for longer storage.
Kitchen Tools
Nutrition Facts (per serving)
Homemade Bagels
- 1 1/2 cups warm water
- 2 tablespoons granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 1/2 teaspoons salt
- 4 1/2 cups bread flour
- 1 tablespoon honey, to 2 tablespoons
- as needed toppings, optional, such as sesame seeds, poppy seeds, or everything bagel seasoning
Instructions
- 1
In the bowl of a stand mixer, combine the warm water, granulated sugar, and active dry yeast. Allow the mixture to rest for 5-10 minutes, or until the yeast is slightly foamy.
⏱️ 10 min - 2
Add the salt and half of the bread flour to the yeast mixture in the stand mixer bowl.
⏱️ 2 min - 3
Attach a dough hook to the stand mixer. With the mixer on medium speed, slowly add the remaining bread flour until all of the flour is incorporated and a rough dough forms.
⏱️ 5 min - 4
Remove the dough from the mixer and finish kneading by hand on a lightly floured surface until the dough forms a smooth, elastic ball.
⏱️ 8 min - 5
Place the dough ball in a lightly oiled bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 60-90 minutes, or until doubled in size.
⏱️ 90 min - 6
Once risen, gently punch the dough down to release the air. Divide the dough into 8 equal sections.
⏱️ 5 min - 7
Take one section of dough and roll it into a rope approximately 8-10 inches long. Flatten the rope into a rectangle, then roll the rectangle back into a tight rope.
⏱️ 8 min - 8
Wrap the rope around your hand, connecting the two ends to form the bagel shape. Gently roll the area where the two ends are connected, between your hand and the counter, to help seal and hold its shape.
⏱️ 8 min - 9
Place the formed bagels on a sheet pan lined with a baking mat or parchment paper. Allow them to rest for an additional 30-60 minutes.
⏱️ 60 min - 10
Preheat your oven to 425°F (218°C).
⏱️ 15 min•🌡️ 425 - 11
Bring a large pot of water to a rolling boil. Add 1-2 tablespoons of honey to the boiling water.
⏱️ 5 min - 12
Gently place 2-3 bagels into the boiling water at a time. Boil each side for 30-45 seconds. This step gives the bagels their characteristic chewy crust.
⏱️ 5 min - 13
Using a slotted spoon, carefully remove the bagels from the water, allowing excess water to drain. If desired, immediately sprinkle with your chosen toppings. Place the boiled bagels back onto the prepared baking sheet.
⏱️ 5 min - 14
Bake the bagels in the preheated oven for 12-15 minutes, or until they are golden brown on top and cooked through.
⏱️ 15 min•🌡️ 425 - 15
Let the bagels cool on a wire rack. Store any leftover bagels in an airtight container for up to a week, or freeze for longer storage.