Homemade Bagels Recipe

Homemade bagels are easier to make than you might think. This recipe creates chewy, golden-brown bagels with a delicious crust, perfect for breakfast, brunch, or a quick snack.

Ingredients

• 1 ½ cups (360 ml) warm water
• 2 ¾ teaspoons (8 g) instant or active dry yeast
• 1 tablespoon barley malt syrup, granulated sugar, or brown sugar
• 4 cups (520 g) bread flour, plus more as needed
• 2 teaspoons salt
• Nonstick spray, butter, or oil for coating the bowl

For Boiling & Topping

• 2 quarts (1.9 L) water
• ¼ cup (85 g) barley malt syrup or honey
• 1 egg white
• 1 tablespoon water

Instructions

• Whisk warm water, barley malt syrup or sugar, and yeast together. Let sit for 5 minutes.
• Add bread flour and salt. Mix until a stiff dough forms and pulls away from the bowl.
• If the dough is too sticky, add flour 1 tablespoon at a time. If it is crumbly, add water 1 teaspoon at a time.
• Knead the dough for 6–7 minutes until smooth, elastic, and slightly tacky.
• Place the dough in a lightly greased bowl, cover, and let rise for 1 ½–2 hours, or until doubled.
• Divide the risen dough into 8 equal pieces.
• Shape each piece into a ball, then press a finger through the center to create a hole. Stretch the hole to about 1 ½–2 inches wide.
• Place the bagels on parchment-lined baking sheets and let them rest for 5–10 minutes.
• Preheat the oven to 425°F (218°C).
• Bring the water and barley malt syrup or honey to a boil.
• Boil 2–3 bagels at a time for 1 minute per side.
• Remove the bagels with a slotted spatula and place them back on the baking sheets.
• Beat the egg white with 1 tablespoon water and brush it over each bagel.
• Add any desired toppings immediately after brushing with egg wash.
• Bake for 20–25 minutes, rotating the pans halfway through, until dark golden brown.
• Cool for 20 minutes on the baking sheets, then transfer to a cooling rack.
• Slice, toast, and serve with your favorite toppings.

Serving and Storage Tips

• Serve warm with cream cheese, butter, jam, peanut butter, or smoked salmon.
• Add sliced avocado, tomatoes, or eggs for a satisfying breakfast.
• Store cooled bagels in an airtight container or tightly wrapped at room temperature for up to 4 days.
• Refrigerate bagels for up to 1 week.
• For longer storage, slice the bagels before freezing and keep them in a freezer-safe bag for up to 3 months.
• Toast frozen bagel halves directly from the freezer for an easy breakfast.

Variations

1. Everything Bagels: Sprinkle everything bagel seasoning over the egg wash before baking for a savory, crunchy topping.
2. Sesame Bagels: Coat the tops with white or black sesame seeds for a classic nutty flavor.
3. Poppy Seed Bagels: Add plenty of poppy seeds after brushing with egg wash for a simple traditional variation.
4. Cinnamon Raisin Bagels: Knead 1–1 ½ teaspoons cinnamon and about ¾ cup raisins into the dough for a sweet breakfast bagel.
5. Blueberry Bagels: Gently fold dried blueberries into the dough before shaping for a fruity twist.
6. Chocolate Chip Bagels: Add mini chocolate chips to the dough for a sweeter treat that pairs well with cream cheese.
7. Garlic Herb Bagels: Mix dried garlic, Italian herbs, and a little grated Parmesan into the dough.
8. Cheddar Bagels: Add shredded sharp cheddar cheese to the dough and sprinkle extra cheese on top before baking.
9. Jalapeño Cheddar Bagels: Fold finely chopped jalapeños and shredded cheddar into the dough for a spicy, cheesy version.
10. Onion Bagels: Add dried minced onion to the dough and sprinkle additional onion on top before baking.
11. Whole Wheat Bagels: Replace up to half of the bread flour with whole wheat flour for a heartier bagel.
12. Rosemary Parmesan Bagels: Add chopped fresh rosemary and Parmesan cheese to the dough for a savory bakery-style flavor.
13. Honey Oat Bagels: Use honey instead of barley malt syrup and sprinkle rolled oats over the egg wash.
14. Cinnamon Sugar Bagels: Mix cinnamon and sugar into the dough or sprinkle a cinnamon-sugar mixture over the top before baking.
15. Pizza Bagels: Add Italian seasoning and shredded mozzarella to the dough, then serve the baked bagels with pizza sauce.

FAQs

1. Why do homemade bagels need a water bath?
The water bath gives bagels their characteristic chewy texture and helps create a shiny, firm crust.

2. Can I use all-purpose flour instead of bread flour?
Yes. Bread flour gives the bagels a chewier texture, but all-purpose flour can work if that is what you have available.

3. Can I make bagels without a stand mixer?
Absolutely. Mix the dough with a wooden spoon or spatula, then knead it by hand for about 6–7 minutes.

4. Why is my bagel dough so stiff?
Bagel dough is naturally much firmer and drier than many other bread doughs. If it is crumbly, add water a teaspoon at a time.

5. Can I skip the egg wash?
Yes, but the egg wash helps produce a darker, shinier, golden-brown crust and helps toppings stick.

6. What can I use instead of barley malt syrup?
Honey, granulated sugar, or brown sugar can be used depending on where it is needed in the recipe.

7. How do I make the bagels extra chewy?
Use bread flour, avoid adding excessive flour, knead the dough properly, and do not skip the boiling step.

8. Can I freeze homemade bagels?
Yes. Slice them before freezing and store them in a freezer-safe bag for up to 3 months.

9. How do I reheat frozen bagels?
Place the frozen bagel halves directly into a toaster or toaster oven until heated and crisp.

10. What are the best toppings for homemade bagels?
Cream cheese, smoked salmon, avocado, butter, jam, peanut butter, eggs, sesame seeds, poppy seeds, and everything seasoning are all excellent choices.

These homemade bagels are chewy, golden, and easy to customize with your favorite flavors and toppings. Once you try making them from scratch, you may never want store-bought bagels again.

Print