Description
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.
Notes
- 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.