Homemade bagels offer a delightful taste and chewy texture that can elevate any breakfast or brunch. This classic bagel recipe gives you a perfect base to create plain bagels or top them with your favorite flavors, such as sesame seeds, poppy seeds, or even dried onions. Making bagels at home is a rewarding experience, and with a few basic ingredients, you’ll be able to achieve bakery-style bagels that are crisp on the outside and soft and chewy on the inside. Whether toasted or fresh, they’re delicious with cream cheese, butter, or even your favorite deli toppings.

Full Recipe:

Ingredients:

For the Dough:

• 4 cups bread flour (plus extra for kneading)
• 1 tablespoon granulated sugar
• 1 1/2 teaspoons salt
• 1 packet active dry yeast (2 1/4 teaspoons)
• 1 1/4 cups warm water (110°F/45°C)

For Boiling:

• 2 quarts water
• 2 tablespoons granulated sugar

For the Topping:

• 1 egg, beaten (for egg wash)
• Optional toppings: sesame seeds, poppy seeds, dried onions, coarse salt, etc.

Steps to Make Homemade Bagels:

Step 1: Prepare the Dough

1. Activate the Yeast: In a small bowl, add the warm water (110°F) and sprinkle in the active dry yeast. Stir gently and allow it to sit for 5-10 minutes until the mixture becomes foamy, indicating that the yeast is activated.
2. Mix the Dry Ingredients: In a large mixing bowl, combine the bread flour, granulated sugar, and salt. Stir these dry ingredients to ensure they’re evenly distributed.
3. Combine Wet and Dry Ingredients: Pour the yeast mixture into the bowl with the flour mixture. Stir until a rough dough forms.
4. Knead the Dough: Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes. The dough should be smooth, elastic, and slightly sticky. Add more flour as needed, but be cautious not to add too much, as this can make the bagels dense.
5. First Rise: Place the kneaded dough into a lightly greased bowl, cover it with a damp towel, and let it rise in a warm, draft-free area for 1-1.5 hours, or until it has doubled in size.

Step 2: Shape the Bagels

1. Divide the Dough: After the first rise, punch down the dough to release any air bubbles. Divide it into 8 equal pieces for larger bagels or 10-12 pieces for smaller bagels.
2. Shape Each Bagel: Roll each piece into a ball. Then, press your thumb through the center of each ball to create a hole. Gently stretch the hole until it is about 1-2 inches in diameter, as the hole will shrink when the bagel rises again.
3. Second Rise: Place the shaped bagels onto a baking sheet lined with parchment paper. Cover them with a towel and let them rest for 15-20 minutes.

Step 3: Boil the Bagels

1. Prepare the Water Bath: In a large pot, bring 2 quarts of water to a boil. Add 2 tablespoons of granulated sugar, which helps the bagels develop a shiny and chewy crust.
2. Boil the Bagels: Carefully place a few bagels into the boiling water. Boil each side for 30-45 seconds. Boiling the bagels is essential as it helps create their distinct chewy texture.
3. Drain and Set Aside: Use a slotted spoon to remove the boiled bagels from the water and place them back on the parchment-lined baking sheet.

Step 4: Add Toppings and Bake

1. Egg Wash: Brush each bagel with the beaten egg wash. This will give the bagels a golden, glossy finish.
2. Add Toppings: Sprinkle your choice of toppings, such as sesame seeds, poppy seeds, or coarse salt, on top of the bagels while the egg wash is still wet so the toppings stick.
3. Bake the Bagels: Preheat your oven to 425°F (220°C). Bake the bagels for 20-25 minutes or until they are golden brown and sound hollow when tapped on the bottom.
4. Cool and Serve: Remove the bagels from the oven and let them cool on a wire rack. Serve warm or at room temperature with your favorite spreads or toppings.

Nutrition Facts (Per Bagel, based on 8 servings):

• Calories: 220 kcal
• Carbohydrates: 40 grams
• Protein: 8 grams
• Fat: 3 grams
• Fiber: 2 grams
• Sugars: 3 grams
• Sodium: 300 mg

Note: Nutritional values are approximate and may vary depending on portion size and specific ingredients used.

Frequently Asked Questions (FAQs)

Q1: Can I use all-purpose flour instead of bread flour?

Yes, you can use all-purpose flour, but bread flour is recommended for bagels as it has a higher protein content. This protein gives the bagels their chewy texture.

Q2: Why do I need to boil the bagels?

Boiling the bagels creates a chewy crust and allows them to retain their shape during baking. Adding sugar to the boiling water also gives the bagels a glossy exterior.

Q3: Can I freeze homemade bagels?

Yes, homemade bagels freeze well. Allow them to cool completely, then store them in an airtight container or freezer bag. Thaw and toast before serving for the best taste.

Q4: What other toppings can I use?

In addition to sesame seeds, poppy seeds, and salt, you can use everything bagel seasoning, dried minced garlic, or grated cheese as toppings.

Q5: How can I make flavored bagels?

To make flavored bagels, such as cinnamon raisin or onion, mix flavorings like ground cinnamon or chopped onions into the dough before the first rise.

Tips for Making the Best Bagels:

1. Use the Right Flour: Bread flour is recommended due to its high protein content, which results in a dense, chewy bagel. All-purpose flour will work in a pinch but may yield a softer texture.
2. Accurate Water Temperature: Make sure the water for activating the yeast is around 110°F (45°C). If it’s too hot, it can kill the yeast; too cool, and it might not activate properly.
3. Don’t Skip the Boiling Step: Boiling helps create the characteristic chewy crust of a bagel. For an extra chewy texture, boil the bagels for up to 1 minute on each side.
4. Proper Shaping Technique: When shaping, ensure the hole in the center is big enough. A 1-2 inch diameter is ideal, as the hole will shrink slightly during the baking process.
5. Toppings After Egg Wash: Always brush the bagels with egg wash before adding toppings, as it helps the toppings adhere and gives a beautiful sheen to the baked bagels.

Storage Tips:

1. Room Temperature: Store leftover bagels in an airtight container at room temperature for up to 2 days. For the freshest flavor, slice and toast them before eating.
2. Freezing Bagels: If you plan to store bagels for a longer time, freezing is the best option. Allow the bagels to cool completely, slice them in half if desired, and freeze them in a freezer bag or airtight container for up to 3 months.
3. Reheating Frozen Bagels: Thaw the frozen bagels by letting them sit at room temperature for about 20 minutes or place them in a toaster directly from the freezer for a crispy, warm bagel.
4. Avoid Refrigeration: Storing bagels in the refrigerator can cause them to dry out and become tough. It’s best to freeze any bagels you don’t plan to eat within 2 days.

Conclusion:

This classic homemade bagel recipe is both versatile and delicious, offering a perfect base for various toppings or spreads. With a few simple ingredients and steps, you can enjoy fresh, bakery-style bagels right from your kitchen. Whether enjoyed warm with a pat of butter or topped with cream cheese and smoked salmon, these bagels are sure to become a favorite in your household. The process may take a bit of time, but the reward is in every deliciously chewy bite. Once you master the basics, feel free to get creative with flavors and toppings!