Homemade Bakery-Style Bagels
Homemade Bakery-Style Bagels
Ingredients
For the Bagel Dough
- 2 1/2 cups all-purpose flour
- 1 teaspoon instant yeast
- 1 teaspoon fine sea salt
- 1 tablespoon granulated sugar
- 1 cup water, blood temperature (about 95-105°F)
- 1 1/2 tablespoons neutral oil, such as vegetable or canola oil
For the Boiling Water
- 8 cups water
- 1 tablespoon barley malt syrup, or treacle or honey
For Topping
- 1/4 cup everything bagel seasoning, or other desired toppings
Instructions
- 1
In a large mixing bowl, combine the all-purpose flour, instant yeast, fine sea salt, and granulated sugar. Whisk together until well combined.
⏱️ 2 min
- 2
Add the blood temperature water to the dry ingredients. Mix with a wooden spoon or spatula until a rough, shaggy dough forms. Ensure all the flour is incorporated.
⏱️ 3 min
- 3
Cover the bowl tightly with plastic wrap and let the dough rest at room temperature for 20 minutes. This allows the flour to fully hydrate.
⏱️ 20 min - 4
After the initial rest, uncover the dough. With wet hands, perform a quick fold: gently pull a portion of the dough from the edge, stretch it up, and fold it over the center. Rotate the bowl and repeat this process 4-6 times until the dough starts to gain some structure.
⏱️ 3 min
- 5
Pour the neutral oil over the dough in the bowl. Gently turn the dough to coat it in the oil. Re-cover the bowl with plastic wrap and let the dough rest for an additional 30 minutes at room temperature. This oil-rest method helps develop a smooth, elastic dough without extensive kneading.
⏱️ 30 min
- 6
While the dough is resting, preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 425
- 7
Once the dough has proofed and significantly increased in size, gently transfer it to a lightly floured clean surface. Avoid deflating it too much.
⏱️ 1 min
- 8
Divide the dough into 6 equal portions. For a chewier bagel, flatten each portion with the palm of your hand to gently squeeze out any large air bubbles.
⏱️ 3 min
- 9
Roll each flattened dough portion into a log, about 6-8 inches long. Pinch the seams tightly along the length of the log to prevent unraveling during boiling and baking.
⏱️ 3 min
- 10
Shape each log into a ring (bagel) by bringing the ends together and firmly pinching them to create a secure seam. Ensure the hole in the center is large enough, as it will shrink during cooking.
⏱️ 3 min
- 11
Prepare the boiling water: In a large pot, bring 8 cups of water to a rolling boil. Add the barley malt syrup (or treacle or honey) to the boiling water and stir to dissolve. This adds flavor, color, and helps create the signature chewy crust.
⏱️ 5 min
- 12
Carefully place 2-3 shaped bagels into the boiling water, ensuring not to overcrowd the pot. Boil for 1-2 minutes per side for a chewier bagel, or 30-60 seconds per side for a slightly softer texture. The longer they boil, the chewier they will be.
⏱️ 6 min
- 13
Using a slotted spoon, remove the boiled bagels from the water, allowing excess water to drain. Immediately place them onto the prepared parchment-lined baking sheet.
⏱️ 2 min
- 14
Sprinkle the tops of the boiled bagels generously with your desired toppings, such as everything bagel seasoning. Repeat steps 12 and 13 with the remaining bagels.
⏱️ 2 min
- 15
Bake the bagels in the preheated oven for 18-22 minutes, or until they are golden brown and cooked through. Allow them to cool slightly on a wire rack before serving.
⏱️ 20 min•🌡️ 425
Kitchen Tools
Nutrition Facts (per serving)
Homemade Bakery-Style Bagels
Ingredients
For the Bagel Dough
- 2 1/2 cups all-purpose flour
- 1 teaspoon instant yeast
- 1 teaspoon fine sea salt
- 1 tablespoon granulated sugar
- 1 cup water, blood temperature (about 95-105°F)
- 1 1/2 tablespoons neutral oil, such as vegetable or canola oil
For the Boiling Water
- 8 cups water
- 1 tablespoon barley malt syrup, or treacle or honey
For Topping
- 1/4 cup everything bagel seasoning, or other desired toppings
Instructions
- 1
In a large mixing bowl, combine the all-purpose flour, instant yeast, fine sea salt, and granulated sugar. Whisk together until well combined.
⏱️ 2 min - 2
Add the blood temperature water to the dry ingredients. Mix with a wooden spoon or spatula until a rough, shaggy dough forms. Ensure all the flour is incorporated.
⏱️ 3 min - 3
Cover the bowl tightly with plastic wrap and let the dough rest at room temperature for 20 minutes. This allows the flour to fully hydrate.
⏱️ 20 min - 4
After the initial rest, uncover the dough. With wet hands, perform a quick fold: gently pull a portion of the dough from the edge, stretch it up, and fold it over the center. Rotate the bowl and repeat this process 4-6 times until the dough starts to gain some structure.
⏱️ 3 min - 5
Pour the neutral oil over the dough in the bowl. Gently turn the dough to coat it in the oil. Re-cover the bowl with plastic wrap and let the dough rest for an additional 30 minutes at room temperature. This oil-rest method helps develop a smooth, elastic dough without extensive kneading.
⏱️ 30 min - 6
While the dough is resting, preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 425 - 7
Once the dough has proofed and significantly increased in size, gently transfer it to a lightly floured clean surface. Avoid deflating it too much.
⏱️ 1 min - 8
Divide the dough into 6 equal portions. For a chewier bagel, flatten each portion with the palm of your hand to gently squeeze out any large air bubbles.
⏱️ 3 min - 9
Roll each flattened dough portion into a log, about 6-8 inches long. Pinch the seams tightly along the length of the log to prevent unraveling during boiling and baking.
⏱️ 3 min - 10
Shape each log into a ring (bagel) by bringing the ends together and firmly pinching them to create a secure seam. Ensure the hole in the center is large enough, as it will shrink during cooking.
⏱️ 3 min - 11
Prepare the boiling water: In a large pot, bring 8 cups of water to a rolling boil. Add the barley malt syrup (or treacle or honey) to the boiling water and stir to dissolve. This adds flavor, color, and helps create the signature chewy crust.
⏱️ 5 min - 12
Carefully place 2-3 shaped bagels into the boiling water, ensuring not to overcrowd the pot. Boil for 1-2 minutes per side for a chewier bagel, or 30-60 seconds per side for a slightly softer texture. The longer they boil, the chewier they will be.
⏱️ 6 min - 13
Using a slotted spoon, remove the boiled bagels from the water, allowing excess water to drain. Immediately place them onto the prepared parchment-lined baking sheet.
⏱️ 2 min - 14
Sprinkle the tops of the boiled bagels generously with your desired toppings, such as everything bagel seasoning. Repeat steps 12 and 13 with the remaining bagels.
⏱️ 2 min - 15
Bake the bagels in the preheated oven for 18-22 minutes, or until they are golden brown and cooked through. Allow them to cool slightly on a wire rack before serving.
⏱️ 20 min•🌡️ 425