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Homemade Bagels

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Homemade Bagels are chewy, golden, and deliciously satisfying, made with simple ingredients and baked fresh in your own kitchen. Customize with your favorite toppings and enjoy bakery-style results any day of the week.

Ingredients

  • 4 cups bread flour
  • 2 1/4 tsp active dry yeast (1 packet)
  • 1 1/2 cups warm water (110°F/45°C)
  • 1 tbsp granulated sugar
  • 1 1/2 tsp salt
  • Optional toppings: sesame seeds, poppy seeds, everything bagel seasoning, coarse salt
  • For boiling: 10 cups water
  • 2 tbsp baking soda

Instructions

  1. In a large bowl, combine warm water and sugar. Sprinkle in the yeast and let sit for 5–10 minutes until foamy.
  2. Add bread flour and salt. Mix until a dough forms.
  3. Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
  4. Place dough in a lightly greased bowl, cover, and let rise for 1 hour or until doubled in size.
  5. Punch down the dough and divide into 8 equal pieces. Shape into balls, then poke a hole in the center of each and gently stretch into a ring.
  6. Place bagels on a parchment-lined tray, cover with a towel, and let rest for 10–15 minutes.
  7. Preheat oven to 425°F (220°C). Bring 10 cups of water and 2 tbsp baking soda to a boil in a large pot.
  8. Boil bagels 1–2 at a time for 30–60 seconds per side. Return to the parchment-lined tray.
  9. Sprinkle desired toppings onto bagels while they are still damp.
  10. Bake for 20–25 minutes, or until golden brown. Cool on a wire rack before serving.

Notes

Use bread flour for the best chewy texture.Boiling is key to a classic bagel crust—don’t skip it unless opting for a softer texture.Add toppings immediately after boiling for better sticking.For overnight bagels, refrigerate the dough after the first rise and shape/bake the next day.Freeze baked bagels for up to 2 months; toast straight from frozen.

Nutrition

Find it online: https://cookibly.com/homemade-bagels/