Homemade Bagels

Chewy, golden homemade bagels with a crisp crust - easier than you think and far better than store-bought.

156Min

8Servings

280Cal

MediumLevel

VegetarianVeganKid friendly

#bread#baking#breakfast#homemade

Equipment

mixing bowl

large pot

stove

oven

baking sheet

parchment paper

cutting board

knife

mixing spoon

measuring cup

Ingredients

Dough

all-purpose flour (room_temperature)

500 g

lukewarm water (lukewarm)

300 ml

active dry yeast

7 g

granulated sugar

25 g

salt

10 g

Boiling

water for boiling

2 l

sugar for boiling water

50 g

baking soda

15 g

Toppings

sesame seeds

30 g

poppy seeds

20 g

Instructions

Activate yeast

Combine yeast with lukewarm water and sugar to activate

5 min

Water should be around 38°C - too hot will kill the yeast

Mix the dough

Combine flour, salt and activated yeast mixture to form dough

10 min

Mix until no dry flour remains, then knead 5 minutes until smooth

First rise

Cover dough and let it rise until doubled in size

60 mintimer 60 min

Place in warm spot, dough should increase 1.5-2x in volume

Shape the bagels

Divide dough into 8 equal pieces, roll into balls then shape into rings

15 min

Make a hole 2-3 times larger than final size as it will shrink

Second rise

Cover shaped bagels and let rest 15-20 minutes

20 mintimer 20 min

Bagels should puff slightly but not double completely

Prepare boiling water

Bring large pot of water with sugar and baking soda to a boil

10 minHigh heat

Boil the bagels

Boil bagels 1-2 minutes per side until they float and puff up

4 minHigh heattimer 4 min

Do not overcrowd pot - work in batches of 3-4 bagels

Add toppings

Sprinkle bagels with sesame seeds, poppy seeds or other toppings

2 min

Bake the bagels

Bake at 220°C until golden brown and crisp outside

20 min220°Ctimer 20 min

Rotate pan halfway through for even browning

Cool the bagels

Transfer to wire rack and cool for 10 minutes before serving

10 mintimer 10 min

Original recipe

YouTubeRecipe by Food Syrup

Storage

Fridge: 3 days

Freezer: 30 days

Reheat: Oven 180°C for 5-7 minutes or toaster

Store in airtight bag. Freeze sliced for quick breakfast

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