Homemade Bagels
Homemade Bagels
Ingredients
For the Bagel Dough
- 3 cups high-gluten flour
- 1 cup all-purpose flour
- 1/4 cup whole grain flour, (optional, for flavor)
- 1 1/2 teaspoons instant yeast
- 1 teaspoon granulated sugar
- 1 tablespoon diastatic malt powder
- 2 tablespoons malt syrup
- 1 1/4 cups cold water, divided
- 2 teaspoons fine sea salt
- 1/4 cup cold beer, (optional, substitute for 1/4 cup water)
For Boiling
- 2 quarts water
- 2 tablespoons malt syrup
- 1 teaspoon baking soda
For Topping (Optional)
- 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 the dough hook, combine the high-gluten flour, all-purpose flour, whole grain flour (if using), instant yeast, granulated sugar, and diastatic malt powder. Mix briefly to combine.
⏱️ 2 min
- 2
Add the malt syrup and 1 cup of the cold water (or 3/4 cup cold water and 1/4 cup cold beer, if using). Begin mixing on low speed (setting 2 on a KitchenAid) for 2-3 minutes, until the ingredients are just combined and a shaggy dough forms. The flour should be mostly hydrated, and gluten development will begin.
⏱️ 3 min
- 3
Increase the mixer speed to medium-low (setting 3-4) and continue mixing for another 5-7 minutes. The dough will start to come together, pulling away from the sides of the bowl. It will be quite stiff due to its low hydration.
⏱️ 7 min
- 4
With the mixer still running, gradually add the fine sea salt. Then, slowly drizzle in the remaining 1/4 cup of cold water (or beer, if using) in small increments, allowing the dough to absorb each addition before adding more. This 'staging' of water helps with gluten development in low-hydration doughs.
⏱️ 5 min
- 5
Continue mixing on medium-low speed for an additional 8-10 minutes, or until the dough is smooth, elastic, and passes the windowpane test (stretch a small piece of dough until it's thin enough to see light through without tearing). The dough should be firm but pliable.
⏱️ 10 min
- 6
Remove the dough from the mixer and lightly knead it by hand for 1-2 minutes to form a smooth ball. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rest at room temperature for 30 minutes.
⏱️ 30 min
- 7
After resting, divide the dough into 12 equal pieces (approximately 3.5-4 ounces each). Shape each piece into a tight ball. You can do this by cupping your hand over the dough and rolling it against a clean, un-floured surface.
⏱️ 10 min
- 8
To shape the bagels, poke a hole in the center of each dough ball with your thumb. Gently stretch and rotate the dough around your thumb and forefinger to create a hole about 1 1/2 inches in diameter. Aim for an even thickness all around.
⏱️ 10 min
- 9
Place the shaped bagels on a parchment-lined baking sheet, leaving some space between them. Cover loosely with plastic wrap and refrigerate for at least 12 hours, or up to 24 hours. This long, cold proof develops flavor and texture.
⏱️ 720 min
- 10
Preheat your oven to 450°F (232°C) with a rack in the upper-middle position. Bring a large pot of water to a rolling boil. Add the malt syrup and baking soda to the boiling water.
⏱️ 15 min•🌡️ 450
- 11
Carefully drop 2-3 bagels into the boiling water (do not overcrowd the pot). Boil for 30 seconds to 1 minute per side, flipping once. For a chewier bagel, boil closer to 1 minute per side. For a softer bagel, boil closer to 30 seconds per side.
⏱️ 5 min
- 12
Using a slotted spoon or spider, remove the boiled bagels and place them back on the parchment-lined baking sheet. If desired, sprinkle with toppings like sesame seeds, poppy seeds, or everything bagel seasoning immediately after boiling, while they are still wet.
⏱️ 5 min
- 13
Bake the bagels in the preheated oven for 18-22 minutes, or until deeply golden brown and shiny. If desired, flip them halfway through baking for even browning.
⏱️ 20 min•🌡️ 450
- 14
Transfer the baked bagels to a wire rack to cool completely before slicing and serving. Enjoy plain, toasted, or with your favorite spreads!
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Bagels
Ingredients
For the Bagel Dough
- 3 cups high-gluten flour
- 1 cup all-purpose flour
- 1/4 cup whole grain flour, (optional, for flavor)
- 1 1/2 teaspoons instant yeast
- 1 teaspoon granulated sugar
- 1 tablespoon diastatic malt powder
- 2 tablespoons malt syrup
- 1 1/4 cups cold water, divided
- 2 teaspoons fine sea salt
- 1/4 cup cold beer, (optional, substitute for 1/4 cup water)
For Boiling
- 2 quarts water
- 2 tablespoons malt syrup
- 1 teaspoon baking soda
For Topping (Optional)
- 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 the dough hook, combine the high-gluten flour, all-purpose flour, whole grain flour (if using), instant yeast, granulated sugar, and diastatic malt powder. Mix briefly to combine.
⏱️ 2 min - 2
Add the malt syrup and 1 cup of the cold water (or 3/4 cup cold water and 1/4 cup cold beer, if using). Begin mixing on low speed (setting 2 on a KitchenAid) for 2-3 minutes, until the ingredients are just combined and a shaggy dough forms. The flour should be mostly hydrated, and gluten development will begin.
⏱️ 3 min - 3
Increase the mixer speed to medium-low (setting 3-4) and continue mixing for another 5-7 minutes. The dough will start to come together, pulling away from the sides of the bowl. It will be quite stiff due to its low hydration.
⏱️ 7 min - 4
With the mixer still running, gradually add the fine sea salt. Then, slowly drizzle in the remaining 1/4 cup of cold water (or beer, if using) in small increments, allowing the dough to absorb each addition before adding more. This 'staging' of water helps with gluten development in low-hydration doughs.
⏱️ 5 min - 5
Continue mixing on medium-low speed for an additional 8-10 minutes, or until the dough is smooth, elastic, and passes the windowpane test (stretch a small piece of dough until it's thin enough to see light through without tearing). The dough should be firm but pliable.
⏱️ 10 min - 6
Remove the dough from the mixer and lightly knead it by hand for 1-2 minutes to form a smooth ball. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rest at room temperature for 30 minutes.
⏱️ 30 min - 7
After resting, divide the dough into 12 equal pieces (approximately 3.5-4 ounces each). Shape each piece into a tight ball. You can do this by cupping your hand over the dough and rolling it against a clean, un-floured surface.
⏱️ 10 min - 8
To shape the bagels, poke a hole in the center of each dough ball with your thumb. Gently stretch and rotate the dough around your thumb and forefinger to create a hole about 1 1/2 inches in diameter. Aim for an even thickness all around.
⏱️ 10 min - 9
Place the shaped bagels on a parchment-lined baking sheet, leaving some space between them. Cover loosely with plastic wrap and refrigerate for at least 12 hours, or up to 24 hours. This long, cold proof develops flavor and texture.
⏱️ 720 min - 10
Preheat your oven to 450°F (232°C) with a rack in the upper-middle position. Bring a large pot of water to a rolling boil. Add the malt syrup and baking soda to the boiling water.
⏱️ 15 min•🌡️ 450 - 11
Carefully drop 2-3 bagels into the boiling water (do not overcrowd the pot). Boil for 30 seconds to 1 minute per side, flipping once. For a chewier bagel, boil closer to 1 minute per side. For a softer bagel, boil closer to 30 seconds per side.
⏱️ 5 min - 12
Using a slotted spoon or spider, remove the boiled bagels and place them back on the parchment-lined baking sheet. If desired, sprinkle with toppings like sesame seeds, poppy seeds, or everything bagel seasoning immediately after boiling, while they are still wet.
⏱️ 5 min - 13
Bake the bagels in the preheated oven for 18-22 minutes, or until deeply golden brown and shiny. If desired, flip them halfway through baking for even browning.
⏱️ 20 min•🌡️ 450 - 14
Transfer the baked bagels to a wire rack to cool completely before slicing and serving. Enjoy plain, toasted, or with your favorite spreads!
⏱️ 30 min