Homemade Bagels

There is pretty much nothing better than a warm, fresh, chewy bagel. And unless you live minutes from a pop-up bagel in New York City… they can be hard to come by. Luckily making fresh bagels is far easier than you think. It takes just 5 ingredients and a little bit of arm work to make the perfect homemade bagels. These come out chewy, warm, and golden brown every time and we promise, once you get the hang of it, they are actually pretty simple.

Steps to Make Homemade Bagels

Step 1: Activate the Yeast

• In a warm water-malt mixture, dissolve yeast and let it sit until it becomes foamy.

Step 2: Mix the Dough

• Combine flour and salt in a bowl, then add yeast mixture and remaining water.
• Knead until a smooth dough forms.

Step 3: Rise

• Allow the dough to double in size, covered with a damp towel, for about 90 minutes.

Step 4: Shape into Rounds

• Cut the risen dough into 9 pieces, shape them into balls, and rest for five minutes.

Step 5: Shaping

• Roll each piece into a rope, forming a bagel shape and placing them on an oiled baking sheet.

Step 6: Proofing

• Cover the bagels with plastic wrap, let them proof in the refrigerator overnight (up to 24 hours).

Step 7: Boiling

• Boil the bagels in a mixture of water, baking soda, and barley malt syrup.

Step 8: Topping

• Coat the bagels with your choice of toppings and bake until golden brown.

Tips for the Best Homemade Bagels

• Use Fresh Yeast: Ensure your yeast is fresh in order for the bagels to properly rise.
• Kneading is Key: We know it is painful, but spend the 15 minutes hand kneading the dough for the right texture. This is what creates that perfect, chewy bagel.
• Overnight Proofing: Letting the bagels proof overnight enhances flavor.
• Boiling Time: A short boil maintains the chewiness. Only boil them for about 60 seconds.

Homemade Bagel Ingredients:

1. Warm Water: Activates the yeast and forms the base for the dough. Ensure it’s around 115 degrees Fahrenheit, not hotter.

2. Yeast: Essential for leavening, creating the signature airy texture of bagels.

3. Bread Flour: High-protein flour that provides the necessary structure and chewiness. Use high-quality bread flour for optimal texture. The protein content matters.

4. Diamond Kosher Salt: Adds flavor to the dough, enhancing the overall taste of the bagels.

5. Barley Malt: A distinctive ingredient that contributes to the unique taste of traditional bagels.

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Homemade Bagels

Adapted from Claire Saffitz

Prep Time 1 hour hour

Cook Time 1 hour hour

Resting Time 10 hours hours

Total Time 12 hours hours

Servings 9

Ingredients

• 1 ½ cup warm water 360 ml (around 115 Fahrenheit, no hotter)
• 1 pack yeast 7 grams
• 4 cups bread flour 550 grams
• 1 tablespoon diamond kosher salt (or ½ tablespoon morton) 8 grams
• 1 tablespoon barley malt
• For the baking sheet:
• Oil to grease cookie sheets
• For boiling water:
• 1 teaspoon baking soda
• 2 tablespoons barley malt
• For Topping:
• 10 tablespoons of toppings of choice: poppyseeds everything mix, sesame seeds, flaky salt, etc.

Instructions

Step 1: Mix The Dough

• To activate the yeast, add ½ cup of the warm water into a measuring cup. Add in 1 tablespoon of barley malt and mix to melt the malt. Once combined, add in the yeast. Stir to dissolve the yeast and let the mixture sit for 5 minutes. After 5 minutes, it should be foamy and bubbly
  
• In a large mixing bowl, add in the flour and salt. Mix slightly with a fork to evenly distribute the salt. Pour the yeast in the middle along with the remaining 1 cup of water. Mix the dough with a spoon until a shaggy dough forms
  

Step 2: Knead the Dough

• After a shaggy dough forms, begin kneading the dough in the bowl for about 1 minute until a ball of dough begins to form
• After kneading for about 1 minute, turn it onto the counter or a clean flat space sprinkled with a little bit of flour and continue to knead until the dough is stiff and smooth. This will take about 15 minutes of consistent kneading by hand. Unfortunately, doing this in a stand mixer will not produce the same result
  

Step 3: Rise

• After kneading, place the dough in a large mixing bowl placing the seam-side down, smooth slide up). Cover the dough with a damp towel and let is sit until it has doubled in size. About 90 minutes.
  

Step 4: Shape into Rounds

• After the dough has doubled in size, lightly punch it down to release some air and place it onto a clean counter. Using a knife or bench scraper, cut the dough into 9 even pieces. Each will be around 100 grams
  
• Take one piece at a time and gather all the edges towards the middle. Then pinch them together by pulling together the seams with your thumb and pointer finger. The bagel dough should almost form a balloon-like shape. Repeat with all pieces, placing them seam side down on the counter.
  
• After they are all shaped, cover with a damp towel and rest the balls for five minutes

Step 5: Shaping

• As the dough is resting, prepare 2 cookie sheets by lining them with parchment and brushing with a little bit of oil. Set aside
• To shape the bagels, roll each out into a 9-inch rope. The ends should be slightly thinner than the rest of the rope
  
• After the rope is rolled, wrap the bagel around the palm of your hand.
  
• Then overlap the two ends and press them together slightly. Then roll between your two palms to form an even round. It should be about 4 inches in diameter.
  
• Remove the bagel from your hand and place it on the baking sheet (there should be 4-5 per sheet)
  

Step 6: Proofing

• Once all the bagels are shaped, cover them tightly in plastic. Top with a damp towel and proof in the refrigerator overnight (up to 24 hours).

Step 7: Prepare to boil & bake

• Preheat the oven to 450 degrees fahrenheit
• Set a baking tray with a wire rack next on top to the stove
• Place a plate will with a few tablespoons of your topping (you can refill as needed) next to the wire rack

Step 7: Boiling

• Remove the bagels from the fridge and let them sit at room temperature for about 20 minutes
  
• Place a large dutch oven on the stove and fill the pot with hot water (until it is about halfway full). Bring to a boil over high heat
• After it is boiling, add in the baking soda and barley malt syrup. The water should look like a strong, dark tea. Add more syrup if it is too pale
• Adjust the heat to bring the mixture to a gentle boil and transfer as many bagels as will fit in one layer into the pot. Boil for about 1 minute turning halfway through the boil time
  
• Use a slotted spoon to transfer the bagels to a wire rack (they will deflate at this point and bake back up in the oven). Repeat with the remaining bagels
  

Step 8: Topping

• Taking one bagel at a time, place the top side into the toppings so the seeds stick to the bagel. Then flip the bagel over to coat on both sides
  
• Place the coated bagels on a baking tray lined with parchment, flat side down.
  
• Bake for 20-25 minutes until they are a deep golden brown