Homemade Bagels
Homemade Bagels
Ingredients
For the Dough
- 4 cups bread flour
- 1 1/2 teaspoons instant yeast
- 1 1/2 teaspoons salt
- 1 1/2 cups warm water, about 105-115°F
- 1 tablespoon olive oil, for greasing the bowl
For the Boiling Water Bath
- 8 cups water
- 2 tablespoons granulated sugar
- 1 tablespoon baking soda
For the Egg Wash
- 1 large egg
- 1 tablespoon water
Optional Toppings
- 1/4 cup sesame seeds
- 1/4 cup poppy seeds
- 1/4 cup everything bagel seasoning
Instructions
- 1
In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, instant yeast, and salt. Mix briefly to combine the dry ingredients.
⏱️ 1 min
- 2
With the mixer on medium speed, gradually add the warm water to the dry ingredients. Continue mixing for approximately 6 to 8 minutes, or until a soft, supple, and elastic dough forms. The dough should pull away from the sides of the bowl.
⏱️ 8 min
- 3
Lightly grease a large clean bowl with olive oil. Transfer the dough ball to the greased bowl, turning it once to coat all sides. Cover the bowl tightly with plastic wrap.
⏱️ 2 min
- 4
Allow the dough to rise in a warm area for about 1 hour, or until it has doubled in size.
⏱️ 60 min
- 5
Preheat your oven to 425°F. Line a large baking sheet with parchment paper.
⏱️ 10 min•🌡️ 425
- 6
Lightly flour a clean work surface. Gently punch down the risen dough to deflate it, then transfer it to the floured surface. Flatten the dough slightly.
⏱️ 2 min
- 7
Using a dough scraper or knife, divide the dough into 8 equal-sized pieces. Roll each piece of dough into a smooth, tight ball.
⏱️ 5 min
- 8
To shape each bagel, poke a hole through the center of a dough ball with your finger. Gently stretch and ring the dough around your fingers to enlarge the hole, aiming for a hole that is about 1 to 1 1/2 inches in diameter (the bigger the hole, the better, as it will shrink during boiling and baking).
⏱️ 8 min
- 9
Place the shaped bagels on the prepared baking sheet, ensuring they have some space between them. Allow them to proof (rise again) for about 10 to 15 minutes.
⏱️ 15 min
- 10
While the bagels are proofing, bring 8 cups of water to a rolling boil in a large pot. Once boiling, add the granulated sugar and baking soda to the water. Reduce heat slightly to maintain a gentle boil.
⏱️ 10 min
- 11
Carefully drop 2-3 bagels into the boiling water bath (do not overcrowd the pot). Cook for approximately 30 seconds on each side. Using a slotted spoon or spider, remove the boiled bagels from the water and place them back on the parchment-lined baking sheet.
⏱️ 5 min
- 12
In a small bowl, whisk together the large egg and 1 tablespoon of water to create the egg wash. Brush the tops of the boiled bagels with the egg wash. If desired, sprinkle with your choice of optional toppings (sesame seeds, poppy seeds, everything bagel seasoning).
⏱️ 3 min
- 13
Transfer the baking sheet with the bagels to the preheated 425°F oven. Bake for 18 to 25 minutes, or until the bagels are golden brown and sound hollow when tapped on the bottom.
⏱️ 20 min•🌡️ 425
- 14
Remove from the oven and let cool on a wire rack before slicing and serving. Enjoy fresh!
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Bagels
Ingredients
For the Dough
- 4 cups bread flour
- 1 1/2 teaspoons instant yeast
- 1 1/2 teaspoons salt
- 1 1/2 cups warm water, about 105-115°F
- 1 tablespoon olive oil, for greasing the bowl
For the Boiling Water Bath
- 8 cups water
- 2 tablespoons granulated sugar
- 1 tablespoon baking soda
For the Egg Wash
- 1 large egg
- 1 tablespoon water
Optional Toppings
- 1/4 cup sesame seeds
- 1/4 cup poppy seeds
- 1/4 cup everything bagel seasoning
Instructions
- 1
In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, instant yeast, and salt. Mix briefly to combine the dry ingredients.
⏱️ 1 min - 2
With the mixer on medium speed, gradually add the warm water to the dry ingredients. Continue mixing for approximately 6 to 8 minutes, or until a soft, supple, and elastic dough forms. The dough should pull away from the sides of the bowl.
⏱️ 8 min - 3
Lightly grease a large clean bowl with olive oil. Transfer the dough ball to the greased bowl, turning it once to coat all sides. Cover the bowl tightly with plastic wrap.
⏱️ 2 min - 4
Allow the dough to rise in a warm area for about 1 hour, or until it has doubled in size.
⏱️ 60 min - 5
Preheat your oven to 425°F. Line a large baking sheet with parchment paper.
⏱️ 10 min•🌡️ 425 - 6
Lightly flour a clean work surface. Gently punch down the risen dough to deflate it, then transfer it to the floured surface. Flatten the dough slightly.
⏱️ 2 min - 7
Using a dough scraper or knife, divide the dough into 8 equal-sized pieces. Roll each piece of dough into a smooth, tight ball.
⏱️ 5 min - 8
To shape each bagel, poke a hole through the center of a dough ball with your finger. Gently stretch and ring the dough around your fingers to enlarge the hole, aiming for a hole that is about 1 to 1 1/2 inches in diameter (the bigger the hole, the better, as it will shrink during boiling and baking).
⏱️ 8 min - 9
Place the shaped bagels on the prepared baking sheet, ensuring they have some space between them. Allow them to proof (rise again) for about 10 to 15 minutes.
⏱️ 15 min - 10
While the bagels are proofing, bring 8 cups of water to a rolling boil in a large pot. Once boiling, add the granulated sugar and baking soda to the water. Reduce heat slightly to maintain a gentle boil.
⏱️ 10 min - 11
Carefully drop 2-3 bagels into the boiling water bath (do not overcrowd the pot). Cook for approximately 30 seconds on each side. Using a slotted spoon or spider, remove the boiled bagels from the water and place them back on the parchment-lined baking sheet.
⏱️ 5 min - 12
In a small bowl, whisk together the large egg and 1 tablespoon of water to create the egg wash. Brush the tops of the boiled bagels with the egg wash. If desired, sprinkle with your choice of optional toppings (sesame seeds, poppy seeds, everything bagel seasoning).
⏱️ 3 min - 13
Transfer the baking sheet with the bagels to the preheated 425°F oven. Bake for 18 to 25 minutes, or until the bagels are golden brown and sound hollow when tapped on the bottom.
⏱️ 20 min•🌡️ 425 - 14
Remove from the oven and let cool on a wire rack before slicing and serving. Enjoy fresh!
⏱️ 10 min