Classic Homemade Bagels Recipe: Step-by-Step Guide

Ingredients

1 1/4 cups of warm water (110°F)
2 teaspoons of active dry yeast
3 1/2 cups of bread flour, plus more for work surface
2 teaspoons of salt
1 tablespoon of granulated sugar
1 egg for egg wash
1 tablespoon of water for egg wash
1 tablespoon of baking soda for boiling water
Optional toppings: poppy seeds, sesame seeds, coarse salt, etc.

Steps and instructions

Dissolve the yeast in the warm water. Let it sit for 5 minutes until it becomes foamy.
In a large bowl, combine flour, salt, and sugar. Make a well in the center and pour in the yeast mixture. Mix until a dough forms.
Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes.
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour, or until it doubles in size.
Punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball, then press your thumb through the center to form a hole. Stretch and rotate the dough to widen the hole and form a bagel shape.
Cover the shaped bagels with a damp cloth and let them rest for 10 minutes.
Preheat your oven to 425°F (220°C) and bring a large pot of water to boil. Add the baking soda to the boiling water.
Boil the bagels, a few at a time, for 1 minute on each side. Remove with a slotted spoon and place on a baking sheet lined with parchment paper.
Beat the egg with 1 tablespoon of water and brush this egg wash over the bagels. Sprinkle with your choice of toppings if desired.
Bake in the preheated oven for 20-25 minutes, or until golden brown.
Remove the bagels from the oven and let them cool on a wire rack.

Tools for making

Mixing bowl - A large bowl for combining ingredients and kneading the dough.
Measuring cups - To accurately measure the amount of water and flour needed.
Measuring spoons - For measuring the yeast, salt, sugar, and baking soda.
Whisk - To dissolve the yeast in the warm water and mix the ingredients.
Bench scraper - Useful for cutting and dividing the dough.
Baking sheet - A flat sheet used for baking the bagels.
Parchment paper - To line the baking sheet and prevent sticking.
Slotted spoon - To remove the boiled bagels from the water.
Wire rack - For cooling the baked bagels after they come out of the oven.
Pastry brush - To apply the egg wash on top of the bagels before baking.
Large pot - For boiling the water and baking soda to boil the bagels.

Recipe variations

Whole wheat flour instead of bread flour for a healthier option
Adding different spices or herbs to the dough for flavor variations (e.g., garlic powder, onion powder, dried dill)
Using different toppings such as everything bagel seasoning, grated cheese, or dried onion flakes
Replacing the water in the dough with milk or buttermilk for a richer taste
Adding raisins or dried fruit to the dough for a sweet twist (raisin bagels)
Making flavored cream cheese spreads to accompany the bagels (e.g., chive and onion, sun-dried tomato)
Creating different shapes with the dough, such as mini bagels or bagel bites
Making gluten-free bagels using a gluten-free flour blend
Experimenting with different types of seeds or nuts for toppings (e.g., poppy seeds, sesame seeds, chopped almonds)
Adding chocolate chips or cinnamon-sugar mixture to create sweet bagels

Recipe overview

This is a classic homemade bagel recipe that will give you delicious, bakery-style bagels right in your own kitchen. With a crisp exterior and soft, chewy interior, these bagels are perfect for breakfast, lunch, or a snack anytime in between. Although making bagels may seem intimidating at first, this recipe breaks down the process into simple, easy-to-follow steps. From mixing and kneading the dough, to shaping and boiling the bagels, and finally baking them to golden perfection, you'll learn the art of making traditional bagels. Feel free to customize your bagels with your favorite toppings like sesame seeds, poppy seeds, or coarse salt. Enjoy the process and the satisfaction of making your own scrumptious bagels from scratch!

Common questions

Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast for active dry yeast in this recipe. Use the same amount of instant yeast.
Can I use all-purpose flour instead of bread flour?
Yes, you can use all-purpose flour if you don't have bread flour. However, using bread flour will give the bagels a chewier texture.
Do I have to boil the bagels in baking soda water?
Boiling the bagels in baking soda water helps create the distinctive chewy crust. Skipping this step will result in a different texture.
Can I add toppings to the bagels?
Yes, you can add various toppings like poppy seeds, sesame seeds, or coarse salt. Sprinkle them on top after brushing the bagels with egg wash.
How should I store the bagels?
Once cooled, store the bagels in an airtight container at room temperature for up to 2 days. You can also freeze them for longer storage.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough overnight after the first rise. Just make sure to bring it to room temperature before shaping and boiling the bagels.

Serving dishes and utensils

Mixing Bowl - A large bowl for combining ingredients and kneading dough.
Baking Sheet - A flat sheet pan for baking the bagels in the oven.
Parchment Paper - Non-stick paper used for lining the baking sheet and preventing the bagels from sticking.
Slotted Spoon - A spoon with slots or holes to remove the boiled bagels from the water.
Wire Rack - A rack used for cooling the baked bagels after they are removed from the oven.
Basting Brush - A brush used for applying the egg wash to the bagels before baking.
Large Pot - A pot with enough capacity to hold boiling water for boiling the bagels.
Damp Cloth - A cloth that has been slightly moistened, used for covering the dough during rising and resting periods.
Flour Sifter - A tool for sifting flour to remove lumps and aerate it before use.

Origin stories

You might be surprised to know that the bagel, a staple of New York City's culinary scene, did not originate in the Big Apple. Its roots can be traced back to 17th century Poland. The bagel was a gift traditionally given to women in childbirth and its circular shape represented the circle of life. It was brought to America by Jewish immigrants in the late 19th century, and it has grown in popularity since then, becoming a breakfast staple in households and cafes around the world. Interestingly, the bagel was the first bread product to be frozen and sold in that form, pioneering an entirely new market for convenience in the bakery world.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.