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Homemade Bagels

Experience the joy of making your own bagels at home with this simple recipe that guarantees a chewy, delicious result perfect for any breakfast.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 8 bagels
Course: Breakfast, Brunch
Cuisine: American, Jewish
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups all-purpose flour Look for high-protein flour for the best chew.
  • 2 teaspoons instant yeast Makes the rising process quicker.
  • 1 tablespoon salt A must for flavor.
  • 1 tablespoon sugar Helps activate the yeast.
  • 1.5 cups warm water Ensure it's about 110°F (43°C).
  • 1/4 cup baking soda This is the secret to that beautiful crust.
Toppings
  • to taste poppy seeds, sesame seeds, or everything bagel seasoning Delightful choices for bagel toppings.

Method
 

Preparation
  1. In a large bowl, mix 4 cups of all-purpose flour, 2 teaspoons of instant yeast, 1 tablespoon of salt, and 1 tablespoon of sugar.
  2. Gradually add in 1 1/2 cups of warm water until the dough forms.
  3. Knead for about 10 minutes until the dough is smooth and elastic.
Rising
  1. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm, draft-free place for about 1 hour, or until it has doubled in size.
Shaping and Boiling
  1. Preheat your oven to 425°F (220°C).
  2. Once risen, punch down the dough to release the air. Divide it into 8 equal pieces.
  3. Shape each piece into a round bagel by poking a hole in the center and rotating it gently.
  4. Bring a large pot of water to a boil and add 1/4 cup of baking soda. Carefully add each bagel to the pot, boiling them for 1 minute on each side.
Baking
  1. Remove the bagels and place them on a baking sheet lined with parchment paper.
  2. Add your desired toppings.
  3. Bake in the preheated oven for 20-25 minutes or until golden brown.
Serving
  1. Let cool on a wire rack before serving.

Notes

Store leftover bagels in an airtight container at room temperature for up to 3 days or freeze for longer. Reheat by toasting or baking briefly. Can also shape and leave bagels to rest in the fridge overnight.