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    You Are Here: Home → Breakfast

    Homemade Bagels

    November 16, 2019 | Updated September 22, 2020 by Ryan 3 Comments

    290 shares
    Jump to Recipe Print Recipe

    Yes it is possible to actually make delicious homemade bagels in your own kitchen and this recipe proves just how easy it is.

    homemade bagels stacked on dish towel

    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
    • Step-by-Step Instructions
    • Best Flour for Bagels
    • Bagel Water Bath
    • Variations
    • Pro Tips/Recipe Notes
    • Other Breakfast Recipes
    • Homemade Bagels

    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.

    Step-by-Step Instructions

    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.

    process shots of how to make homemade bagels

    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.

    process shots of how to make homemade bagels

    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 tablespoon 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.
    everything bagel with other bagels in background

    Other Breakfast Recipes

    • Orange Rolls
    • Flaky Buttermilk Biscuits
    • Chocolate Croissants
    • 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.

    everything bagel with other bagels in background
    Print Recipe
    5 from 2 votes

    Homemade Bagels

    Yes it is possible to actually make delicious bagels in your own kitchen and this recipe proves just how easy it is.
    Prep Time20 mins
    Cook Time25 mins
    Resting Time8 hrs
    Total Time8 hrs 45 mins
    Course: Breakfast
    Cuisine: American
    Servings: 8 bagels
    Calories: 229kcal
    Author: Ryan Beck

    Ingredients

    Bagels

    • 1 ½ cups water, warmed (about 105-110°F)
    • 1 tablespoon dry active yeast
    • 4 cups bread flour
    • 1 tablespoon barley malt syrup
    • 1 ½ teaspoon salt
    • 1 egg white beaten with 1 tablespoon water for egg wash

    For Boiling

    • 2 quarts water
    • 2 tablespoon 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 tablespoon 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.

    Nutrition

    Serving: 1g | Calories: 229kcal | Carbohydrates: 46g | Protein: 8g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 438mg | Potassium: 17mg | Fiber: 2g | Sugar: 1g | Vitamin A: 0IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 3mg
    Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!
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    Comments

    1. Chris says

      November 16, 2019 at 9:01 am

      5 stars
      You make everything!

      Reply
    2. J Sloth says

      November 19, 2019 at 1:59 pm

      5 stars
      Ryan is correct...there is something just so cool and fulfilling about making bread.

      Reply

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