Making bagels at home is a delightful experience that brings the comforting aroma of baking bread right into your kitchen. These soft and chewy bagels are perfect for a variety of occasions, whether enjoyed during a quiet weekend breakfast or as a quick snack anytime. The simplicity of this recipe allows you to create something special without a lot of fuss, making it perfect for both novice and experienced bakers alike. Gather your ingredients, and let’s get started on this satisfying adventure in making bagels.
Why You’ll Love This Recipe Easy Homemade Bagels
This Easy Homemade Bagels recipe is reliable and straightforward, offering a comforting balance of flavors. The bread flour lends a nice chewiness, while the boiling process gives a beautiful crust. Practical for your everyday meals, these bagels can be enjoyed fresh or toasted, making them a versatile addition to your menu. They are sure to keep you reaching for more.
Kitchen Tools You’ll Need
- Large mixing bowl
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Pot for boiling
- Slotted spatula
- Mixing whisk
Ingredients
- 1 1/3 cups Warm Water (moisture)
- 2 1/4 tsp Instant Quick Rise Yeast (1 packet) (leavening agent)
- 1 tbsp Granulated Sugar (flavor contribution)
- 3 1/2 cups Bread Flour (structure and chew)
- 1 1/2 tsp Salt (flavor enhancement)
- 6-8 cups Boiling Water (cooking medium)
- 1 tbsp Baking Soda (texture and color)
- 1 tbsp Honey (flavor and browning)
- 1 Large Egg (binding agent)
- 1 tbsp Water (for the egg wash)
- Everything Bagel Seasoning (flavor and texture)
How to Make Easy Homemade Bagels
Step 1. Begin by mixing the warm water, instant yeast, and granulated sugar in a large bowl. Stir gently until combined and allow it to sit for about 5 to 10 minutes until the yeast becomes frothy. This step is crucial as it activates the yeast, which helps the bagels rise. The mixture should look bubbly and slightly expanded when ready.
Step 2. Once the mixture is bubbly, add the bread flour and salt into the bowl. Mix until a dough forms, then turn it out onto a clean surface and knead it for about 10 minutes. The dough should be smooth and elastic. If it’s too sticky, add a little more flour, being careful not to add too much.
Step 3. After kneading, place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm area for about 1 hour. You’re looking for the dough to double in size during this time, which indicates that fermentation is taking place.
Step 4. When the dough has doubled, punch it down gently to release any air bubbles. Divide the dough into 8 equal portions. Shape each portion into a ball, then use your finger to poke a hole in the center and gently stretch it to form a bagel shape. The holes will expand during cooking, so aim for a nice-sized center ring.
Step 5. Next, bring 6-8 cups of water to a rolling boil in a large pot. Stir in the baking soda and honey. Carefully place a few bagels at a time into the boiling water, cooking each side for about 1 minute. This step enhances the bagel’s crust and adds to its characteristic chewiness.
Step 6. Remove the bagels from the boiling water with a slotted spatula and place them on a lined baking sheet. Brush the tops with the egg wash made by whisking the large egg and 1 tablespoon of water together. This will give the bagels a beautiful golden-brown finish in the oven.
Step 7. Sprinkle everything bagel seasoning generously over the top of each bagel before baking. Preheat your oven to 425°F. Bake the bagels for 20 to 25 minutes or until they are deep golden brown. Keep an eye on them to ensure they don’t overbake.
Step 8. Once baked, remove the bagels from the oven and allow them to cool on a rack. This cooling step is essential for developing their final texture. Enjoy them fresh, or store any leftovers for later use.
Serving Suggestions
These homemade bagels shine in a variety of situations. For breakfast, they are fantastic spread with cream cheese and topped with smoked salmon or avocado. At snack time, they can be sliced and toasted, then enjoyed with jam or butter. For family meals, offer them alongside soups or salads. Leftover bagels can be transformed into delicious sandwich creations for lunch, making them incredibly versatile for any meal of the day.
Pro Tips for Best Results
- Ensure the water for the yeast is warm, not hot, to avoid killing the yeast.
- Knead the dough until it’s smooth; this develops gluten, improving the bagels’ structure.
- Experiment with other toppings like sesame seeds or poppy seeds for different flavor profiles.
- Utilize a thermometer to check water temperature when mixing yeast for precise results.
- If you’re not using everything bagel seasoning, consider seasoning with coarse salt for simplicity.
- Allow bagels to cool completely before storing them to prevent them from becoming soggy.
Common Mistakes to Avoid
- Using cold water: Cold water can shock the yeast and inhibit growth, leading to dense bagels. Always ensure the water is warm enough, ideally between 90°F and 110°F, to reactivate the yeast.
- Under-kneading the dough: Insufficient kneading can result in bagels that are flat and lack chewiness. Aim for a smooth and elastic dough; this may take around 10 minutes of kneading.
- Not allowing the dough to rise long enough: If the dough doesn’t double in size, the bagels may not have the appropriate texture. Find a warm, drafts free spot for the dough to ensure it rises properly.
- Skipping the boiling step: Boiling bagels is essential for getting that chewy crust. Skipping it will result in a baked good that resembles bread rather than a proper bagel.
- Baking at incorrect temperature: Ensure your oven is preheated to the correct temperature. An oven that is not hot enough can lead to pale bagels without a good crust.
- Not cooling completely before storing: If you store warm bagels, they will sweat and become soggy. Let them cool on a wire rack before refrigerating or storing to maintain their texture.
Variations & Substitutions
Consider adding different flavorings to your dough, such as cinnamon or garlic powder, for unique twists. You can also experiment with various toppings, like cheese or sesame seeds, to customize your bagels according to your taste preferences. For a sweeter option, consider adding raisins or dried cranberries into the dough for a delightful surprise.
Storage & Reheating
To store your bagels at room temperature, place them in a paper bag for up to 2 days. For refrigeration, wrap them in plastic or store them in an airtight container for up to a week. If freezing, place bagels in a freezer-safe bag, separating layers with parchment paper, and they can last for up to 3 months. To reheat, simply toast them or warm them in an oven at 350°F until heated through to maintain their texture.
Nutrition Information
- Calories: 220
- Total Fat: 1g
- Saturated Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Sugar: 1g
- Protein: 8g
- Sodium: 300mg
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the dough ahead of time. After kneading, let it rise, then shape and refrigerate the bagels. The next day, you can boil and bake them for fresh bagels.
How long does it last in the fridge?
Homemade bagels can last up to a week in the refrigerator when stored properly in an airtight container or wrapped tightly in plastic.
Can I freeze this recipe?
Absolutely! Freezing bagels is a great option. Place cooled bagels in a freezer-safe bag, and they can be stored for up to 3 months. Just thaw and reheat when ready to enjoy.
What can I substitute for one ingredient?
For the sugar, you could substitute honey or agave syrup if preferred, keeping in mind that they might alter the flavor slightly.
Why didn’t my recipe turn out as expected?
There can be several reasons, including incorrect water temperature for yeast, not kneading enough, or not allowing the dough to rise adequately. Always ensure you measure correctly and follow the steps precisely.
Final Thoughts
Making homemade bagels is a deeply satisfying process that results in a delicious treat anyone can enjoy. The sensory journey—from mixing the dough to smelling fresh bagels baking—enhances the experience. These bagels provide comfort and versatility, fitting seamlessly into any meal of the day. As you enjoy your fresh bagels, remember that the beauty of cooking lies in sharing these moments with loved ones.
Homemade Bagels
Ingredients
Dough Ingredients
- 1 1/3 cups Warm Water This water must be warm but not hot to activate the yeast.
- 2 1/4 tsp Instant Quick Rise Yeast (1 packet)
- 1 tbsp Granulated Sugar For flavor contribution.
- 3 1/2 cups Bread Flour Provides structure and chewiness.
- 1 1/2 tsp Salt Enhances flavor.
- 1 Large Egg For binding.
- 1 tbsp Water For the egg wash.
Boiling Ingredients
- 6-8 cups Boiling Water Cooking medium for bagels.
- 1 tbsp Baking Soda Enhances the bagel’s texture and color.
- 1 tbsp Honey Adds flavor and aids in browning.
- to taste Everything Bagel Seasoning Used for flavor and texture.
Instructions
Preparation
- Mix the warm water, instant yeast, and granulated sugar in a large bowl. Stir gently until combined and let sit for about 5 to 10 minutes until frothy.
- Add the bread flour and salt to the bowl. Mix until a dough forms, then turn it out onto a clean surface and knead for about 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm area for about 1 hour until doubled in size.
Shaping and Boiling
- Punch down the risen dough, divide it into 8 equal portions, and shape each into a ball. Poke a hole in the center and stretch to form a bagel shape.
- Bring 6-8 cups of water to a rolling boil in a large pot. Stir in the baking soda and honey.
- Carefully place a few bagels at a time into the boiling water, cooking each side for about 1 minute.
Baking
- Remove the bagels from the water with a slotted spatula and place them on a lined baking sheet.
- Brush the tops with egg wash and sprinkle everything bagel seasoning on top. Preheat the oven to 425°F.
- Bake the bagels for 20 to 25 minutes until deep golden brown.
- Allow to cool on a rack before enjoying or storing.