Homemade Bagels
Homemade Bagels
Ingredients
For the Dough
- 7/8 cup warm water, 105-115°F
- 1 1/4 tablespoons honey
- 2 teaspoons instant dry yeast
- 3 1/3 cups bread flour
- 2 teaspoons salt
For Boiling
- 2 tablespoons molasses, or barley malt syrup
- 1 teaspoon baking soda, optional, if not using molasses/barley malt syrup
For Topping
- everything bagel seasoning, as needed
- flaky salt, as needed
Instructions
- 1
In a large bowl or the bowl of a stand mixer, combine the warm water and honey. Stir until the honey is dissolved. Sprinkle the instant dry yeast over the mixture and let it sit for 5 minutes, until foamy.
⏱️ 5 min
- 2
In a separate bowl, whisk together the bread flour and salt. Add the flour mixture to the yeast mixture.
⏱️ 2 min
- 3
If using a stand mixer, attach the dough hook and knead on low speed for 8 minutes. If kneading by hand, knead on a lightly floured surface for approximately 15 minutes, until the dough is smooth and elastic. The dough should pass the 'window pane test' (a small piece of dough can be stretched thin enough to see light through it without tearing).
⏱️ 15 min
- 4
Form the dough into a ball and place it in a lightly oiled bowl. Cover the bowl tightly with plastic wrap and let it proof in a warm place for 90 minutes to 2 hours, or until doubled in size.
⏱️ 90 min
- 5
Gently punch down the dough and divide it into 6 equal portions, each weighing approximately 100 grams. Shape each portion into a bagel using one of two methods: 1) Finger Poke: Roll a portion into a ball, then poke a hole through the center with your thumb and gently stretch the dough to form a ring. 2) Roll and Wrap: Roll a portion into a 8-10 inch rope, flatten one end, wrap the rope around your hand, and pinch the flattened end over the other end to seal, forming a ring.
⏱️ 20 min
- 6
Place the shaped bagels on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let them proof for an additional 30-45 minutes, or until slightly puffy. Alternatively, refrigerate overnight for a deeper flavor and chewier texture.
⏱️ 30 min
- 7
Preheat your oven to 450°F. Bring a large pot of water to a rolling boil. Add the molasses (or barley malt syrup or baking soda) to the boiling water.
⏱️ 10 min•🌡️ 450
- 8
Carefully transfer 2-3 bagels at a time into the boiling water. Boil for 30 seconds per side. The bagels should float to the surface. Using a slotted spoon, remove the bagels and place them back on the parchment-lined baking sheet.
⏱️ 5 min
- 9
Immediately after boiling, sprinkle the tops of the bagels with your desired toppings, such as everything bagel seasoning or flaky salt.
⏱️ 5 min
- 10
Bake the bagels in the preheated oven for 20-30 minutes, or until golden brown and cooked through. Let cool slightly on a wire rack before slicing and serving.
⏱️ 25 min•🌡️ 450
Kitchen Tools
Nutrition Facts (per serving)
Homemade Bagels
Ingredients
For the Dough
- 7/8 cup warm water, 105-115°F
- 1 1/4 tablespoons honey
- 2 teaspoons instant dry yeast
- 3 1/3 cups bread flour
- 2 teaspoons salt
For Boiling
- 2 tablespoons molasses, or barley malt syrup
- 1 teaspoon baking soda, optional, if not using molasses/barley malt syrup
For Topping
- everything bagel seasoning, as needed
- flaky salt, as needed
Instructions
- 1
In a large bowl or the bowl of a stand mixer, combine the warm water and honey. Stir until the honey is dissolved. Sprinkle the instant dry yeast over the mixture and let it sit for 5 minutes, until foamy.
⏱️ 5 min - 2
In a separate bowl, whisk together the bread flour and salt. Add the flour mixture to the yeast mixture.
⏱️ 2 min - 3
If using a stand mixer, attach the dough hook and knead on low speed for 8 minutes. If kneading by hand, knead on a lightly floured surface for approximately 15 minutes, until the dough is smooth and elastic. The dough should pass the 'window pane test' (a small piece of dough can be stretched thin enough to see light through it without tearing).
⏱️ 15 min - 4
Form the dough into a ball and place it in a lightly oiled bowl. Cover the bowl tightly with plastic wrap and let it proof in a warm place for 90 minutes to 2 hours, or until doubled in size.
⏱️ 90 min - 5
Gently punch down the dough and divide it into 6 equal portions, each weighing approximately 100 grams. Shape each portion into a bagel using one of two methods: 1) Finger Poke: Roll a portion into a ball, then poke a hole through the center with your thumb and gently stretch the dough to form a ring. 2) Roll and Wrap: Roll a portion into a 8-10 inch rope, flatten one end, wrap the rope around your hand, and pinch the flattened end over the other end to seal, forming a ring.
⏱️ 20 min - 6
Place the shaped bagels on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let them proof for an additional 30-45 minutes, or until slightly puffy. Alternatively, refrigerate overnight for a deeper flavor and chewier texture.
⏱️ 30 min - 7
Preheat your oven to 450°F. Bring a large pot of water to a rolling boil. Add the molasses (or barley malt syrup or baking soda) to the boiling water.
⏱️ 10 min•🌡️ 450 - 8
Carefully transfer 2-3 bagels at a time into the boiling water. Boil for 30 seconds per side. The bagels should float to the surface. Using a slotted spoon, remove the bagels and place them back on the parchment-lined baking sheet.
⏱️ 5 min - 9
Immediately after boiling, sprinkle the tops of the bagels with your desired toppings, such as everything bagel seasoning or flaky salt.
⏱️ 5 min - 10
Bake the bagels in the preheated oven for 20-30 minutes, or until golden brown and cooked through. Let cool slightly on a wire rack before slicing and serving.
⏱️ 25 min•🌡️ 450