Baking & Pastry > Bread Baking > Yeast Breads > Bagel Recipe

Classic Homemade Bagels

Bake your own delicious, chewy bagels at home! This recipe provides step-by-step instructions for creating perfect bagels, from mixing the dough to the final bake. Enjoy them plain, with cream cheese, or as a base for your favorite sandwich.

Prep Time
2 hours (including proofing)
Cook Time
20-25 minutes
Servings
12 bagels
Ingredients
  • 4 cups Bread Flour
  • 1 1/2 cups Warm Water (105-115°F)
  • 2 1/4 teaspoons Active Dry Yeast
  • 2 tablespoons Malt Syrup or Brown Sugar
  • 1 1/2 teaspoons Salt
  • 2 tablespoons Baking Soda
  • as needed Optional Toppings

Mixing the Dough

In a large bowl or the bowl of a stand mixer, dissolve the yeast in warm water. Let stand for 5 minutes until foamy. Add the malt syrup (or brown sugar), salt, and 2 cups of the flour. Mix until combined. Gradually add the remaining flour, mixing until a shaggy dough forms. If using a stand mixer, knead with the dough hook for 8-10 minutes. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 10-12 minutes, until smooth and elastic.

First Proof

Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.

Shaping the Bagels

Punch down the dough to release the air. Divide the dough into 12 equal pieces. Roll each piece into a 6-inch rope. Bring the ends together to form a circle, overlapping the ends slightly. Pinch the seam firmly to seal. Alternatively, you can roll each piece into a ball, then poke a hole through the center with your thumb and gently stretch the hole to about 1 1/2 inches in diameter.

Second Proof

Place the shaped bagels on a baking sheet lined with parchment paper. Cover with plastic wrap and let rise for 30 minutes.

Boiling the Bagels

While the bagels are proofing, bring a large pot of water to a boil. Add the baking soda. Gently drop the bagels, 2-3 at a time, into the boiling water. Boil for 1 minute per side. Remove the bagels with a slotted spoon and place them back on the prepared baking sheet.

Adding Toppings (Optional)

If desired, brush the bagels with an egg wash (1 egg beaten with 1 tablespoon of water) and sprinkle with your favorite toppings, such as sesame seeds, poppy seeds, everything bagel seasoning, or dried onion flakes.

Baking the Bagels

Preheat oven to 425°F (220°C). Bake the bagels for 20-25 minutes, or until golden brown. Let cool on a wire rack before slicing and serving.

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FAQ

  • Why do I need to boil the bagels?

    Boiling the bagels is crucial for creating their signature chewy texture. The boiling process gelatinizes the starches on the surface of the dough, creating a barrier that prevents the bagels from rising too much in the oven and gives them a dense, chewy interior.
  • Can I freeze the bagels?

    Yes, bagels freeze very well. Allow them to cool completely, then wrap them individually in plastic wrap and place them in a freezer bag. Freeze for up to 3 months. To thaw, let them sit at room temperature for a few hours or microwave them briefly.
  • What if I don't have malt syrup?

    Malt syrup adds a subtle sweetness and helps with browning, but you can substitute brown sugar or honey. The flavor might be slightly different, but the bagels will still be delicious.