Homemade Bagels
Sink your teeth into these golden, chewy homemade bagels, crafted with love and a handful of pantry essentials. This step-by-step recipe guides you through the art of bagel-making, from kneading the smooth, elastic dough to the signature boiling process that gives these New York-style bagels their iconic chew. With a prep time of just two hours, you'll be rewarded with eight bakery-quality bagels, perfect for customizing with sesame seeds, poppy seeds, or a sprinkle of coarse salt. The optional addition of honey or malt syrup to the boiling water imparts a subtle sweetness and a glossy finish. Whether topped with cream cheese, smoked salmon, or enjoyed plain, these freshly baked bagels are the ultimate breakfast treat. Perfect for meal prep or weekend brunch spreads, this recipe will have your kitchen smelling irresistible and your taste buds coming back for more!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 2.25 teaspoons Active dry yeast
- 2 tablespoons Granulated sugar
- 1.5 teaspoons Salt
- 300 milliliters Warm water (about 110°F/43°C)
- 1 tablespoon Vegetable oil
- 1 tablespoon Honey or malt syrup (optional, for boiling)
- as needed Toppings (e.g., sesame seeds, poppy seeds, or coarse salt)
Instructions
In a small bowl, combine 120 milliliters of the warm water, yeast, and 1 tablespoon of the granulated sugar. Let the mixture sit for about 5 minutes until it becomes frothy.
In a large mixing bowl, combine the flour, salt, and the remaining 1 tablespoon of sugar. Make a well in the center and pour in the yeast mixture, the remaining warm water, and the vegetable oil.
Mix the ingredients together until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, turning it to coat, then cover with a damp cloth or plastic wrap. Allow the dough to rise in a warm place for 1–1.5 hours, or until it has doubled in size.
Punch down the dough and divide it into 8 equal pieces. Shape each piece into a ball, then use your finger to poke a hole through the center of each ball. Gently stretch the hole until it is about 1.5 inches wide. Cover the formed bagels with a damp cloth and let them rest for 10 minutes.
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone mat.
In a large pot, bring water to a boil and add the honey or malt syrup if using. Reduce the heat to a simmer. Boil the bagels in batches, 1–2 minutes per side. Use a slotted spoon to remove them and place them on the prepared baking sheet.
Sprinkle your desired toppings onto the boiled bagels while they are still wet to help the toppings stick.
Bake the bagels in the preheated oven for 20–25 minutes, or until they are golden brown. Rotate the baking sheet halfway through for even browning.
Allow the bagels to cool on a wire rack before serving. Enjoy fresh, or store them in an airtight container for up to 2 days.
Nutrition Facts
Calories |
276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.5 g | 3% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 367 mg | 16% | |
| Total Carbohydrate | 55.2 g | 20% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 5.4 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 15 mg | 1% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 73 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
