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Homemade Bagels

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These homemade bagels are perfectly chewy on the inside with a golden, slightly crisp crust on the outside. Made with simple pantry ingredients, this easy homemade bagel recipe includes the classic boiling step that creates authentic bakery-style texture. Perfect for breakfast sandwiches, toasted with cream cheese, or topped with sesame seeds, these fresh bagels are far more flavorful than store-bought versions

Ingredients

  • 4 cups bread flour

  • 1 ½ cups warm water

  • 2 ¼ teaspoons active dry yeast (1 packet)

  • 2 tablespoons granulated sugar

  • 1 ½ teaspoons salt

  • 1 tablespoon baking soda (for boiling water)

  • 1 egg (for egg wash)

  • Sesame seeds, poppy seeds, or everything seasoning (optional toppings)

Instructions

  • In a large bowl, combine warm water, sugar, and active dry yeast. Let sit for about 5 minutes until foamy.

  • Add bread flour and salt to the mixture and mix until a dough forms.

  • Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic.

  • Place the dough in a lightly greased bowl, cover, and let it rise for 1 hour or until doubled in size.

  • Punch down the dough and divide it into 8 equal portions.

  • Roll each portion into a ball, then poke a hole in the center and gently stretch it to form a bagel shape.

  • Place the shaped bagels on a lined baking sheet and let them rest for 15 minutes.

  • Bring a large pot of water to a boil and add baking soda.

  • Boil each bagel for 30–60 seconds per side, then remove with a slotted spoon and return to the baking sheet.

  • Brush the tops with beaten egg and sprinkle with your favorite toppings.

  • Bake in a preheated oven at 425°F (220°C) for 18–22 minutes, or until golden brown.

  • Let bagels cool slightly before serving.

Notes

Bread flour is recommended because its higher protein content creates a chewier bagel texture.Boiling the bagels before baking is essential for achieving the classic dense crumb and shiny crust.For deeper flavor, the dough can be refrigerated overnight for slow fermentation.Slice bagels before freezing to make reheating easier.

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