Homemade Bagels (Plain and Cinnamon Sugar)
Homemade Bagels (Plain and Cinnamon Sugar)
Ingredients
For the Bagel Dough
- 1 1/2 cups warm water, 110°-115°F
- 1 tablespoon granulated sugar, for yeast activation
- 1 packet active dry yeast, approximately 7 grams
- 4 cups all-purpose flour
- 1 tablespoon salt
- cooking spray, as needed
For the Topping and Baking
- 1 egg, for egg wash
- cinnamon sugar, as needed, optional
Instructions
- 1
In a large measuring cup or small bowl, combine the warm water, 1 tablespoon of granulated sugar, and 1 packet of active dry yeast. Stir gently to mix. Let the mixture sit for 10 to 15 minutes until it becomes frothy, indicating the yeast is active.
⏱️ 15 min
- 2
While the yeast is blooming, add the all-purpose flour and 1 tablespoon of salt to the bowl of a stand mixer fitted with a dough hook.
⏱️ 2 min
- 3
Once the yeast mixture is frothy, pour it into the flour and salt in the stand mixer bowl. Knead the dough on medium-low speed for 8 to 10 minutes until it forms a smooth, elastic dough. If you don't have a stand mixer, mix with a wooden utensil until combined, then knead by hand on a clean surface.
⏱️ 10 min
- 4
Remove the dough from the mixer and knead it by hand on a lightly floured surface for an additional 2 to 3 minutes until it is very smooth and pliable.
⏱️ 3 min
- 5
Lightly spray a clean large bowl with cooking spray. Place the kneaded dough into the bowl and lightly spray the top of the dough with cooking spray. Cover the bowl tightly with plastic wrap and let it proof in a warm place (such as an oven with the light on but the oven off) for 1 to 2 hours, or until the dough has doubled in size.
⏱️ 90 min
- 6
Once the dough has doubled, gently punch it down to release the air. Transfer the dough to a cutting board and cut it into 8 equal parts. This can be done by cutting it in half, then quarters, and then each quarter in half again.
⏱️ 5 min
- 7
Take each piece of dough and roll it into a smooth ball. Then, using your middle finger and thumb, gently squeeze them together in the center of the dough ball to create a hole. Slowly and gently stretch the hole open to form the classic bagel shape.
⏱️ 10 min
- 8
Cut parchment paper into 8 individual squares. Place these squares on a baking sheet. Place each shaped bagel on a separate parchment paper square. Cover the baking sheet loosely with plastic wrap and let the bagels rise again in a warm place for 30 to 60 minutes.
⏱️ 45 min
- 9
Bring a large pot of water to a rolling boil. Preheat your oven to 400°F.
⏱️ 15 min•🌡️ 400
- 10
Carefully transfer the bagels (using tongs to avoid burning) into the boiling water, along with their parchment paper squares. Once the bagels are in the water, carefully pull out the parchment paper. Boil each bagel for 30 seconds on one side, then flip it with tongs and boil for another 30 seconds on the other side. Boil in batches if necessary to avoid overcrowding the pot.
⏱️ 10 min
- 11
Remove the boiled bagels from the water and place them back on the parchment-lined baking sheet. In a small bowl, whisk the egg to create an egg wash. Brush the top of each bagel with the egg wash. At this stage, you can add any desired toppings; sprinkle cinnamon sugar on half of the bagels, leaving the others plain.
⏱️ 5 min
- 12
Bake the bagels in the preheated oven for approximately 25 to 30 minutes, or until they are golden brown and cooked through. The exact baking time may vary depending on your oven.
⏱️ 30 min•🌡️ 400
Kitchen Tools
Nutrition Facts (per serving)
Homemade Bagels (Plain and Cinnamon Sugar)
Ingredients
For the Bagel Dough
- 1 1/2 cups warm water, 110°-115°F
- 1 tablespoon granulated sugar, for yeast activation
- 1 packet active dry yeast, approximately 7 grams
- 4 cups all-purpose flour
- 1 tablespoon salt
- cooking spray, as needed
For the Topping and Baking
- 1 egg, for egg wash
- cinnamon sugar, as needed, optional
Instructions
- 1
In a large measuring cup or small bowl, combine the warm water, 1 tablespoon of granulated sugar, and 1 packet of active dry yeast. Stir gently to mix. Let the mixture sit for 10 to 15 minutes until it becomes frothy, indicating the yeast is active.
⏱️ 15 min - 2
While the yeast is blooming, add the all-purpose flour and 1 tablespoon of salt to the bowl of a stand mixer fitted with a dough hook.
⏱️ 2 min - 3
Once the yeast mixture is frothy, pour it into the flour and salt in the stand mixer bowl. Knead the dough on medium-low speed for 8 to 10 minutes until it forms a smooth, elastic dough. If you don't have a stand mixer, mix with a wooden utensil until combined, then knead by hand on a clean surface.
⏱️ 10 min - 4
Remove the dough from the mixer and knead it by hand on a lightly floured surface for an additional 2 to 3 minutes until it is very smooth and pliable.
⏱️ 3 min - 5
Lightly spray a clean large bowl with cooking spray. Place the kneaded dough into the bowl and lightly spray the top of the dough with cooking spray. Cover the bowl tightly with plastic wrap and let it proof in a warm place (such as an oven with the light on but the oven off) for 1 to 2 hours, or until the dough has doubled in size.
⏱️ 90 min - 6
Once the dough has doubled, gently punch it down to release the air. Transfer the dough to a cutting board and cut it into 8 equal parts. This can be done by cutting it in half, then quarters, and then each quarter in half again.
⏱️ 5 min - 7
Take each piece of dough and roll it into a smooth ball. Then, using your middle finger and thumb, gently squeeze them together in the center of the dough ball to create a hole. Slowly and gently stretch the hole open to form the classic bagel shape.
⏱️ 10 min - 8
Cut parchment paper into 8 individual squares. Place these squares on a baking sheet. Place each shaped bagel on a separate parchment paper square. Cover the baking sheet loosely with plastic wrap and let the bagels rise again in a warm place for 30 to 60 minutes.
⏱️ 45 min - 9
Bring a large pot of water to a rolling boil. Preheat your oven to 400°F.
⏱️ 15 min•🌡️ 400 - 10
Carefully transfer the bagels (using tongs to avoid burning) into the boiling water, along with their parchment paper squares. Once the bagels are in the water, carefully pull out the parchment paper. Boil each bagel for 30 seconds on one side, then flip it with tongs and boil for another 30 seconds on the other side. Boil in batches if necessary to avoid overcrowding the pot.
⏱️ 10 min - 11
Remove the boiled bagels from the water and place them back on the parchment-lined baking sheet. In a small bowl, whisk the egg to create an egg wash. Brush the top of each bagel with the egg wash. At this stage, you can add any desired toppings; sprinkle cinnamon sugar on half of the bagels, leaving the others plain.
⏱️ 5 min - 12
Bake the bagels in the preheated oven for approximately 25 to 30 minutes, or until they are golden brown and cooked through. The exact baking time may vary depending on your oven.
⏱️ 30 min•🌡️ 400