Homemade Bagel Recipe
Chewy bagels with a golden brown crust are perfect with your favorite bagel topping.
Servings: 12 bagels
Calories: 198kcal
Equipment
- Stand mixer or electric mixer
- Sauce pan or large pot
- Slotted spoon
Ingredients
For the Dough
- 4 cups bread flour unbleached
- 1 tablespoon sugar white granulated
- 1 1/2 teaspoons salt
- 2 teaspoons instant yeast
- 1 1/2 cups warm water
- 1 tablespoon olive oil
For Boiling
- 2-3 quarts water
- 1/4 cup honey
For the Egg Wash
- 1 egg whisked
For Toppings
- sesame seeds
- Everything bagel seasoning
Instructions
- In a small bowl, dissolve the sugar in warm water. Sprinkle yeast over the top and let sit for about 5 minutes or until it becomes frothy.
- In a large mixing bowl, combine the dry ingredients of bread flour and salt. Once the yeast mixture is ready, pour it into the flour mixture. Mix until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for about 10 minutes, or until the dough is smooth and elastic. Add more flour if the dough is too sticky, or more water if the dough is too dry.
- After kneading, lightly grease a clean large bowl with the olive oil. Place the dough in the bowl, turning it to coat all sides with the oil.
- Cover the bowl with a damp cloth and let it rise in a warm place until doubled in size, about 1 to 2 hours.
- Punch down the dough and turn it out onto a lightly floured surface. Divide the dough into eight to 12 equal pieces, depending on your desired size.
- Roll each piece into a ball, then poke a hole through the center with your index finger to make a bagel shape. Gently stretch the dough to form a ring. Place the shaped bagels on a lightly floured surface, cover loosely, and let them rest covered for about 10 minutes.
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Bring the water to a boil in a large pot (at least 3 to 4 quarts) and add the honey.
- Put the bagels in boiling water, a few at a time, for 1-2 minutes on each side. Use a slotted spoon to remove the boiled bagels from the water and place them on the prepared baking sheet.
- Whisk the egg. Brush each boiled bagel lightly with the egg wash.
- Sprinkle sesame seeds or everything bagel seasoning over the bagels after applying the egg wash. Leave some plain, if desired.
- Bake in the preheated oven for 15-20 minutes, or until golden brown.
- Transfer the bagels to a wire rack and let cool before serving.
Notes
How to Store: You can store homemade bagels at room temperature or freeze them for later use. To store at room temperature, place them in a paper bag, where they’ll keep for a few days. But since fresh bagels tends to dry out pretty quickly, you might want to use them up or freeze them for later.
You’ll know your bagels are ready to come out of the oven when they’re golden brown with a crispy bottom.
Nutrition
Serving: 1bagel | Calories: 198kcal | Carbohydrates: 38g | Protein: 6g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 314mg | Potassium: 70mg | Fiber: 2g | Sugar: 7g | Vitamin A: 21IU | Vitamin C: 0.04mg | Calcium: 16mg | Iron: 1mg
