Homemade Bagels

5 from 1 vote

You'll never make a deli bagel run again once you try these homemade bagels. This easy recipe has the perfect ratio of soft to chewy and are a blank canvas for any bagel flavor you can dream up!

Prep Time 20

Cook Time 20

Rising Time 2

Total Time 2 40

Servings bagels

Calories 172kcal

Ingredients

1-1/3 cups (297g) warm water (110F)
1 tablespoon (10g) active dry yeast
1-1/2 tablespoons (23g) packed light brown sugar
1-3/4 teaspoons (12g) kosher salt
3-1/2 cups (500g) bread flour spooned and leveled if not weighing
1 large egg white, lightly beaten
Optional toppings: grated asiago cheese, cheddar, everything seasoning, or cinnamon sugar

Instructions

Pour warm water in the bowl of a stand mixer fitted with a dough hook OR a regular mixing bowl and dissolve yeast in water. Allow to stand for 10 minutes until foamy.
Mix brown sugar, salt, and flour into water mixture mixing on low speed or with a wooden spoon until dough forms a smooth ball.
If making bagels in stand mixer, knead bread on medium speed 4-6 minutes until dough is stretchy and elastic. If making dough by hand, turn dough out onto a very lightly floured surface and knead well for 8-10 minutes until dough is stretchy and elastic. Form dough into a smooth ball.
Grease a large bowl and place dough ball in bowl, turning once to grease top. Cover bowl with plastic wrap and allow to rise at room temperature 1 to 1-1/2 hours until dough is doubled in size.
Line a large sheet pan with parchment paper. Punch risen dough down and turn onto a clean surface. Use a benchscraper to divide dough into 8 equal pieces and use the heel of your hand to roll each dough portion into a smooth ball. Place dough balls 2 inches apart on prepared sheet pan and cover with a kitchen towel. Allow dough to rise an additional 20 minutes until slightly puffy in size.
Preheat oven to 425F. Bring a medium pot of water to a boil then reduce heat slightly to hold at a simmer. Use your two index fingers to poke a hole in each dough ball and working in two batches, place half of bagels in simmering water. Allow to cook for 30 seconds on first side, then gently flip to opposite side and cook an additional 30 seconds. Use a kitchen spider or a slotted spatula to remove bagels from water and repeat boiling with remaining bagels. Arrange bagels 2 inches apart on same sheet pan.
Brush bagels well with egg white and top with desired bagel toppings. Bake bagels at 425F 15-20 minutes until bagels are golden brown. Allow bagels to cool on a wire cooling rack. Toast bagels for serving and enjoy!

Notes

Storing Instructions

Store bagels in an airtight container at room temperature up to 2 days. Bagels may also be frozen up to 2 months.

Recipe adapted from Joshua Weissman.

Nutrition