Description
Delicious homemade bagels with a glossy crust and chewy interior, perfect for breakfast or brunch.
Ingredients
Scale
- 4 cups (500 g) bread flour
- 1 1/4 cups (300 ml) lukewarm water
- 2 1/4 tsp active dry yeast
- 2 tbsp granulated sugar or barley malt syrup
- 1 1/2 tsp fine sea salt
- 6 cups water (for boiling)
- 2 tbsp baking soda
- 1 tbsp malt syrup or honey (optional)
- 1 egg, beaten with 1 tsp water (egg wash)
- 2 tbsp sesame seeds, poppy seeds, or “everything” seasoning
- Lightly oiled baking sheet or parchment
Instructions
- Activate the yeast: Stir yeast and sugar into lukewarm water. Let rest 5–7 minutes until foamy.
- Mix and knead: Combine flour and salt in a mixing bowl. Add the yeast mixture and mix until a shaggy dough forms.
- Knead the dough by hand for 8–10 minutes until smooth and elastic.
- Form a loose ball, oil lightly, and place in a covered bowl to rise for 45–60 minutes.
- Shape the bagels: Divide into 8 equal pieces and shape into bagels.
- Rest the shaped bagels on a floured surface for 15 minutes.
- Preheat the oven to 425°F (220°C) and prepare the boiling water.
- Poach the bagels in simmering water for 45–60 seconds per side.
- Brush each bagel with egg wash and sprinkle toppings.
- Bake for 18–22 minutes until deep golden brown.
- Cool on a wire rack for 15 minutes before slicing.
Notes
For best results, use high-protein bread flour. Adjust proofing times as needed for warmer environments.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 20mg