Making homemade bagels is a satisfying experience that can transform your breakfast or snack time. This recipe results in chewy, flavorful bagels that are perfect for cozy weekend mornings or casual weeknight meals. They can easily become the centerpiece of gatherings or simply make for a comforting treat during quiet moments at home. Homemade bagels are surprisingly simple to prepare and can be customized to fit your taste. Let’s dive into this delightful recipe.
Why You’ll Love This Recipe Effortless Homemade Bagels
This recipe stands out for its ease and reliability, ensuring successful bagels every time. With a balanced flavor that combines traditional methods with minimal fuss, these bagels fit perfectly into everyday life. Whether it’s for breakfast, a quick snack, or to impress guests, this focus keyword offers practicality and comfort that you’ll appreciate.
Kitchen Tools You’ll Need
- Mixing bowl
- Measuring cups and spoons
- Wooden spoon or dough scraper
- Baking sheet
- Large pot for boiling
- Slotted spoon
Ingredients
- 750 g bread flour (about 6 cups) (offers structure)
- 150 g active sourdough starter (100% hydration) (provides leavening)
- 385 g filtered water (about 1 ⅔ cups) (adds moisture)
- 20 g sugar (enhances flavor)
- 1 ½ tbsp salt (balances flavor)
- 2 ½ tsp (provides leavening)
- For Boiling: 8 –10 cups water (hydrates dough)
- 2 tbsp brown sugar (adds sweetness)
- 1 tbsp baking soda (helps with browning)
- Optional Toppings: everything bagel seasoning, sesame seeds, poppy seeds, dried onion, sea salt (for flavor and texture)
How to Make Effortless Homemade Bagels
Step 1. In a large mixing bowl, combine the bread flour, sourdough starter, filtered water, sugar, salt, and instant yeast. Stir the mixture until it begins to come together into a rough dough. Watch for any dry spots, ensuring all the flour is hydrated. When the dough forms a cohesive ball, this step is complete.
Step 2. Transfer the dough to a lightly floured surface. Knead the dough for about 10 minutes until it’s smooth and elastic. Make sure to add just enough flour to prevent sticking but avoid overdoing it. The dough should spring back slightly when pressed. You’ll know you’re done when it feels pliable and soft.
Step 3. Once kneaded, place the dough into a lightly greased bowl. Cover it with a damp cloth or plastic wrap and let it rest at room temperature for 1 to 2 hours, or until it has doubled in size. Keep an eye on it—the dough should look puffy when ready.
Step 4. After the dough has risen, turn it out onto a floured surface and divide it into 8 equal pieces. Shape each piece into a ball, tucking the edges underneath. This forms a smooth surface for each bagel, which will help them hold their shape during boiling and baking.
Step 5. Poke a hole in the center of each ball using your finger. Gently stretch the hole to about 1-2 inches wide. This ensures each bagel has that classic shape, allowing for even cooking. Set the shaped bagels on a floured baking sheet and cover them with a damp cloth.
Step 6. While the bagels are resting, bring a large pot of water to a rolling boil. Add the brown sugar and baking soda to the boiling water, stirring gently. This creates a solution that helps develop the bagel’s crust. When the water is ready, you can begin boiling the bagels.
Step 7. Carefully lower 2-3 bagels into the boiling water. Boil each side for about 30 seconds. Watch for them to become slightly puffed and taut. Remove them using a slotted spoon and place them back on the baking sheet. Repeat with the remaining bagels.
Step 8. Preheat your oven to 425°F while the bagels cool slightly. If desired, sprinkle any of the optional toppings onto the bagels right after boiling while they’re still wet. The toppings will stick better this way.
Step 9. Bake the bagels in the preheated oven for 20-25 minutes. Halfway through baking, turn the baking sheet for even browning. Keep an eye on them—they should be a deep golden brown when done.
Step 10. Remove the bagels from the oven and let them cool on a wire rack. This step is important, as it allows steam to escape and keeps the bagels from becoming soggy. Once cooled, they’re ready to enjoy!
Serving Suggestions
Freshly homemade bagels can serve several purposes. Enjoy them for breakfast, topped with cream cheese and smoked salmon, or simply spread with butter. They make great snacks throughout the day, especially warm with a light sprinkling of cinnamon and sugar. You can also use bagels in lunch items, like turkey sandwiches or toasted with avocado. Leftovers can also be sliced and toasted for later meals.
Pro Tips for Best Results
- Hydration: Make sure to measure water carefully; too much can make the dough sticky.
- Kneading: Ensure you knead until smooth to develop the gluten effectively.
- Boiling: Boil briefly to ensure a chewy texture; overboiling can make them too soft.
- Toppings: Apply toppings quickly after boiling; they adhere better when the bagels are still wet.
- Baking: Rotate the baking sheet halfway through for an even bake.
Common Mistakes to Avoid
- Under-kneading: Not kneading enough can lead to tough bagels. The dough must become smooth and elastic. Make sure to knead until it reaches that point.
- Wrong Water Temperature: Water that’s too hot can kill the sourdough starter, while too cold can slow fermentation. Aim for lukewarm water to activate the yeast without damaging it.
- Over-boiling: If you boil the bagels for too long, they can become gummy. Stick to the recommended boiling time for a proper texture.
- Neglecting the Rise Time: Skipping or shortening the rise time can result in dense bagels. Allow the dough to double for optimal flavor and texture.
- Ignoring the Oven Temperature: Baking at a temperature that is too low can lead to undercooked and soft bagels. Ensure your oven is fully preheated to achieve the right crust.
- Improper Shaping: If the hole in the bagel isn’t large enough, it can close during cooking. Make sure to stretch the hole adequately for the best results.
Variations & Substitutions
For a unique twist, consider adding ingredients like granola or herbs to the dough for flavor. You can also shape the bagels into different sizes, adjusting boiling time as needed. Experiment with toppings based on your preferences, switching out sesame seeds for poppy seeds or adding garlic flakes.
Storage & Reheating
Store bagels at room temperature in a paper bag or in an airtight container for up to 2 days. If you want them to last longer, refrigerate them for about a week. For longer storage, bagels can be frozen; place them in a resealable plastic bag for up to 3 months. For best texture when reheating, toast them directly from the freezer or let them thaw at room temperature before toasting.
Nutrition Information
- Calories: 250
- Total Fat: 1.5 g
- Saturated Fat: 0.3 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Sugar: 1 g
- Protein: 8 g
- Sodium: 400 mg
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the dough in advance. After shaping, let the bagels rise in the refrigerator overnight. When ready, boil and bake them straight from the fridge.
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.
Can I freeze this recipe?
Absolutely! Bagels freeze well. Store them in a resealable plastic bag for up to three months. For convenience, slice them before freezing.
What can I substitute for one ingredient?
If you’re out of bread flour, you can use all-purpose flour for a different texture, but the bagels may be slightly less chewy.
Why didn’t my recipe turn out as expected?
Issues could arise from improper measurements, boiling time, or baking temperature. Ensure all ingredients are accurately measured and follow the steps closely for best results.
Final Thoughts
Making Effortless Homemade Bagels is a rewarding endeavor that brings the comforting experience of fresh baked goods into your kitchen. Enjoy the process, and take pride in crafting these delicious treats. Whether served warm for breakfast, as a snack, or with your favorite toppings, homemade bagels create a sense of warmth and satisfaction in every bite. Enjoy your baking journey!
Effortless Homemade Bagels
Ingredients
Main Ingredients
- 750 g 750 g bread flour (offers structure)
- 150 g 150 g active sourdough starter (100% hydration) (provides leavening)
- 385 g 385 g filtered water (about 1 ⅔ cups, adds moisture)
- 20 g 20 g sugar (enhances flavor)
- 1.5 tbsp 1 ½ tbsp salt (balances flavor)
- 2.5 tsp 2 ½ tsp instant yeast (provides leavening)
For Boiling
- 8-10 cups 8 –10 cups water (hydrates dough)
- 2 tbsp 2 tbsp brown sugar (adds sweetness)
- 1 tbsp 1 tbsp baking soda (helps with browning)
Optional Toppings
- everything bagel seasoning, sesame seeds, poppy seeds, dried onion, sea salt (for flavor and texture)
Instructions
Preparation
- In a large mixing bowl, combine the bread flour, sourdough starter, filtered water, sugar, salt, and instant yeast. Stir the mixture until it begins to come together into a rough dough.
- Transfer the dough to a lightly floured surface. Knead the dough for about 10 minutes until it’s smooth and elastic.
- Place the dough into a lightly greased bowl. Cover it with a damp cloth or plastic wrap and let it rest at room temperature for 1 to 2 hours, or until it has doubled in size.
- Turn the dough out onto a floured surface and divide it into 8 equal pieces. Shape each piece into a ball.
- Poke a hole in the center of each ball using your finger, gently stretch the hole to about 1-2 inches wide.
Boiling
- Bring a large pot of water to a rolling boil. Add the brown sugar and baking soda to the boiling water, stirring gently.
- Carefully lower 2-3 bagels into the boiling water. Boil each side for about 30 seconds, watching for them to become slightly puffed and taut.
Baking
- Preheat your oven to 425°F while the bagels cool slightly. If desired, sprinkle any optional toppings onto the bagels right after boiling.
- Bake the bagels in the preheated oven for 20-25 minutes. Halfway through baking, turn the baking sheet for even browning.
- Remove the bagels from the oven and let them cool on a wire rack.