Yes it is possible to actually make delicious homemade bagels in your own kitchen and this recipe proves just how easy it is.
These days I’m all about homemade bread – from Brazilian cheese bread to pretzel bites. However, I never tackled bagels. Well that changes today.
Since starting this blog, I’ve been on the lookout to try recipes that in the past I wouldn’t have considered because I thought it is just so much easier to go to a restaurant and order – plus how would my version taste better?
Well my latest creation is homemade bagels. Yes you read that right! I know I know, you are probably thinking what I originally thought… why would I take the time to make bagels from scratch? Well it is surprisingly simple and actually takes only a few ingredients.
One of the things that has given me the biggest satisfaction with this blog is making recipes like these bagels. There is something just so cool and fulfilling about making bread.
And with these, you can make a few plain bagels, everything bagels, etc… Really whatever type you feel like. So if you’re like me and up for the challenge of something new, then give these homemade bagels a try. And afterward, you won’t describe it as a challenge.
Jump to:
Recipe Ingredients
- Water – reacts with yeast to give rise to the dough.
- Dry active yeast – helps the dough rise.
- Bread flour – has the right amount of gluten to give you that chew you expect.
- Barley malt syrup – can also use brown sugar.
- Salt – enhances the flavor.
- Egg – binds everything together.
How to Make Bagels
1. Add the warm water and yeast to the bowl of your stand mixer fitted with the dough hook attachment and whisk together. Let sit for 5 minutes.
2. With the mixer running slowly, add the flour, barley malt syrup and salt and mix for 2 minutes to work the dough.
3. Transfer the dough to a lightly floured surface and knead for about 5 minutes or until smooth and elastic.
4. Transfer the dough to a lightly oiled bowl and cover with plastic wrap. Place in the refrigerator overnight or for 8 hours.
5. When the dough is ready, punch it down to release any air bubbles.
6. Divide the dough into 8 equal pieces.
7. Shape the dough into balls.
8. Press your index finger through the center of each ball to make a hole about 2 inches in diameter and place on parchment-lined baking sheets that is lightly oiled. Loosely cover the shaped bagels with kitchen towels and rest while you prepare the water bath.
9. Preheat oven to 425°F. Fill a large pot with 2 quarts of water and bring to a boil. Stir in barley malt syrup. Add bagels, 3-4 at a time and cook for 1-2 minutes per side. The longer you cook the chewier it will be. I boil mine 1 minute per side.
10. Transfer the homemade bagels with slotted spoon back to baking sheet. Brush tops and sides of each bagel with egg wash. Add toppings if desired.
11. Bake for 20-25 or until golden brown, rotating the pan halfway though. Remove and let cool completely on wire rack.
Best Flour for Bagels
Homemade bagels require a high protein flour. You want something that is dense and chewy which makes bread flour your choice.
Bagel Water Bath
You have to boil bagels for at least 1 minute per side. The longer you boil, the chewier it will be, but don’t boil for longer than 2 minutes.
By boiling the bagels, you give the bagel its shine, but it also allows the homemade bagels to hold their shape in the oven. The barley malt syrup or honey gives an extra caramelization.
Variations
- Plain Bagels: Follow the recipe, but don’t add anything to it at the end.
- Cheddar Bagels: After brushing with egg wash, sprinkle cheese on top.
- Sesame Seed Bagels: Brush with egg wash and dip top and sides into a shallow bowl of sesame seeds.
- Everything Bagels: After brushing with egg wash, dip top and sides into a shallow bowl of sesame seeds. Just buy Trader Joe’s Everything but the Bagel Seasoning.
- Poppy Seed Bagels: Dip the top and sides into a shallow bowl of poppy seeds after you brush in the egg wash.
- Salt Bagels: Brush with egg wash and sprinkle coarse salt on top. You can add as much or as little as you want.
Pro Tips/Recipe Notes
- It is mentioned above, but you have to use bread flour to get the consistency you expect from homemade bagels.
- The wetter the dough, the crispier the bagel turns out. So if you like a crispy bagel, add 1-2 extra tbsp of water.
- If you don’t have a mixer, you can mix the dough together in a large bowl and then knead by hand for 10-15 minutes.
- If you don’t want to wait overnight, let the dough rise at room temperature for 60-90 minutes or until doubled in size.
- It can be difficult to find barley malt syrup so if you can’t get it, use brown sugar for the dough and honey for the water bath.
- You can freeze the homemade bagels for up to 3 months, before thawing in the fridge overnight and heating to your preference.
Other Breakfast Recipes
- Orange Rolls
- Flaky Buttermilk Biscuits
- Raspberry Lemon Dutch Baby
- Banana Oat Pancakes
- Banana Nutella Crepes
If you’ve tried these homemade bagels or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I’m up to.
Homemade Bagels
Ingredients
Bagels
- 1 1/2 cups water, warmed (about 105-110°F)
- 1 tbsp dry active yeast
- 4 cups bread flour
- 1 tbsp barley malt syrup
- 1 1/2 tsp salt
- 1 egg white beaten with 1 tbsp water for egg wash
For Boiling
- 2 quarts water
- 2 tbsp barley malt syrup or honey
Instructions
- Add the warm water and yeast to the bowl of your stand mixer fitted with the dough hook attachment and whisk together. Let sit for 5 minutes.
- With the mixer running slowly, add the flour, barley malt syrup and salt and mix for 2 minutes to work the dough.
- Transfer the dough to a lightly floured surface and knead for about 5 minutes or until smooth and elastic.
- Transfer the dough to a lightly oiled bowl and cover with plastic wrap. Place in the refrigerator overnight or for 8 hours.
- When the dough is ready, punch it down to release any air bubbles. Divide the dough into 8 equal pieces and shape into balls. Press your index finger through the center of each ball to make a hole about 2 inches in diameter and place on parchment-lined baking sheets that is lightly oiled. Loosely cover the shaped bagels with kitchen towels and rest while you prepare the water bath.
- Preheat oven to 425°F. Fill a large pot with 2 quarts of water and bring to a boil. Stir in barley malt syrup. Add bagels, 3-4 at a time and cook for 1-2 minutes per side. The longer you cook the chewier it will be.
- Transfer bagels with slotted spoon back to baking sheet. Brush tops and sides of each bagel with egg wash. Add toppings if desired.
- Bake for 20-25 or until golden brown, rotating the pan halfway though. Remove and let cool completely on wire rack.
Notes
- It is mentioned above, but you have to use bread flour to get the consistency you expect from bagels.
- The wetter the dough, the crispier the bagel turns out. So if you like a crispy bagel, add 1-2 extra tbsp of water.
- If you don’t have a mixer, you can mix the dough together in a large bowl and then knead by hand for 10-15 minutes.
- If you don’t want to wait overnight, let the dough rise at room temperature for 60-90 minutes or until doubled in size.
- It can be difficult to find barley malt syrup so if you can’t get it, use brown sugar for the dough and honey for the water bath.
- You can freeze the bagels for up to 3 months, before thawing in the fridge overnight and heating to your preference.
You make everything!
Ryan is correct…there is something just so cool and fulfilling about making bread.