Homemade Bagels Recipe

Introduction

Homemade bagels are a rewarding baking project that yields chewy, golden rings with a slightly sweet crust. Perfect for breakfast or sandwiches, these bagels bring bakery-quality flavor right into your kitchen.

Ingredients

• 1 and 1/2 cups (360 ml) warm water (100–110°F / 38–43°C)
• 1 tablespoon barley malt syrup, granulated sugar, or brown sugar*
• 2 and 3/4 teaspoons (8g) instant or active dry yeast*
• 4 cups (520g) bread flour (spooned & leveled), plus more as needed*
• 2 teaspoons salt
• Nonstick spray or 2 teaspoons butter or olive oil (for coating the bowl)
• 2 quarts (1.9L) water (for boiling)
• 1/4 cup (85g) barley malt syrup or honey
• Egg wash: 1 egg white beaten with 1 tablespoon water

Instructions

1. Step 1: In a stand mixer bowl fitted with a dough hook, whisk the warm water, barley malt syrup or sugar, and yeast. Cover and let sit for 5 minutes until foamy. If you don’t have a stand mixer, use a large bowl and mix with a wooden spoon or spatula in the next step.
2. Step 2: Add the flour and salt to the yeast mixture. Mix on medium speed for 2 minutes until dough forms and pulls away from the bowl sides. If too sticky, add flour 1 tablespoon at a time. If crumbly, add water 1 teaspoon at a time until dough feels stiff and slightly dry.
3. Step 3: Knead the dough by beating on low speed for 6–7 minutes with the dough hook, or knead by hand on a floured surface for 6–7 minutes until smooth, elastic, and slightly tacky. Perform a windowpane test to check readiness.
4. Step 4: Lightly grease a large bowl with nonstick spray, butter, or oil. Place dough in the bowl and turn to coat. Cover with plastic wrap or towel and let rise at room temperature for 1.5–2 hours, until doubled.
5. Step 5: Preheat oven to 425°F (218°C). Line two baking sheets with parchment or silicone mats.
6. Step 6: Punch down the risen dough. Divide into 8 equal pieces (about 4 ounces/113g each). Shape each piece into a ball, then press your finger through the center to form a 1.5–2 inch hole. Place on baking sheets and cover loosely. Rest for 5–10 minutes.
7. Step 7: Bring 2 quarts (1.9L) water and barley malt syrup or honey to boil in a large pot. Reduce heat to medium-high. Boil bagels 2–3 at a time for 1 minute per side, then drain on a spatula and place back on baking sheets.
8. Step 8: Brush each bagel with egg wash. Add toppings if desired immediately after brushing.
9. Step 9: Bake for 20–25 minutes, turning pans halfway through, until dark golden brown. Cool on baking sheets for 20 minutes, then transfer to a rack to cool completely.
10. Step 10: Slice, toast, and enjoy your bagels with your favorite toppings!

Tips & Variations

• Use barley malt syrup for authentic bagel flavor and a shiny crust; honey or sugar works as a sweet substitute.
• If you don’t have a stand mixer, hand kneading works just as well — just allow extra time.
• Add toppings like sesame seeds, poppy seeds, or everything bagel seasoning after egg wash for variety.
• For softer bagels, reduce boiling time to 30 seconds per side before baking.

Storage

Store leftover bagels tightly wrapped at room temperature for up to 4 days or in the refrigerator for up to 1 week. To reheat, slice and toast to refresh their texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of barley malt syrup?

Yes, granulated or brown sugar can substitute for barley malt syrup in both the dough and boiling water, though barley malt adds a distinctive flavor and color.

Do I need to boil the bagels before baking?

Boiling is essential for bagels as it gives them their characteristic chewy crust and dense interior. Skipping this step will result in bread rolls rather than true bagels.

Homemade Bagels Recipe

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★★★★★

4.8 from 72 reviews

This homemade bagel recipe yields chewy, golden bagels with a perfect crust achieved through boiling before baking. Using a simple combination of bread flour, yeast, and barley malt syrup, these bagels are ideal for breakfast or sandwiches and bring bakery-quality results right to your kitchen.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 45 minutes
• Yield: 8 bagels 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

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Dough

• 1 and 1/2 cups (360 ml) warm water (between 100–110°F/38–43°C)
• 1 Tablespoon barley malt syrup, granulated sugar, or brown sugar
• 2 and 3/4 teaspoons (8g) instant or active dry yeast
• 4 cups (520g) bread flour (spooned & leveled), plus more as needed
• 2 teaspoons salt
• Nonstick spray or 2 teaspoons butter or olive oil (for coating the bowl)

Boiling

• 2 quarts (1.9L) water
• 1/4 cup (85g) barley malt syrup or honey

Finishing

• 1 egg white beaten with 1 Tablespoon water (egg wash)

Instructions

1. Prepare the dough: In a stand mixer with a dough hook, whisk warm water, barley malt syrup or sugar, and yeast. Let sit for 5 minutes until foamy to activate the yeast.
2. Mix the dough: Add flour and salt, mix on medium speed for 2 minutes until dough forms and pulls from the bowl. Add more flour or water if needed to achieve a stiff but pliable dough.
3. Knead the dough: Knead on low speed for 6–7 minutes or by hand on a floured surface until smooth, elastic, and slightly tacky. Perform a windowpane test to confirm proper kneading.
4. First rise: Lightly grease a large bowl and place the dough inside, coating it with oil. Cover and let rise at room temperature for 1.5–2 hours until doubled in size.
5. Prepare baking sheets: Line two large baking sheets with parchment paper or silicone mats.
6. Shape the bagels: Punch down dough, divide into 8 equal portions (about 4 ounces each). Shape each into a ball and create a 1.5–2 inch hole by pressing your finger through the center. Place on baking sheets and cover loosely for 5–10 minutes.
7. Preheat oven: Set oven to 425°F (218°C).
8. Boil bagels: In a large pot, bring 2 quarts of water and 1/4 cup barley malt syrup or honey to a boil. Reduce to medium-high heat and boil 2–3 bagels at a time for 1 minute per side. Remove with a slotted spatula and drain excess water.
9. Apply egg wash and toppings: Brush bagels with egg white wash. Add toppings if desired immediately after brushing.
10. Bake: Bake bagels for 20–25 minutes, rotating midway, until dark golden brown.
11. Cool: Let cool on baking sheets for 20 minutes, then transfer to a rack to cool completely before slicing or serving.
12. Storage: Store leftovers tightly covered at room temperature up to 4 days or refrigerate up to 1 week.

Notes

• Use bread flour for best chewiness and texture.
• Barley malt syrup enhances authentic bagel flavor and crust; honey or sugar can be used as substitutes.
• Proper kneading is crucial for texture—use the windowpane test to check gluten development.
• Boiling bagels before baking creates their signature chewy crust and shiny appearance.
• Egg wash ensures a glossy, golden crust and helps toppings adhere.
• Freeze leftover bagels for longer storage—slice and freeze for easy toasting later.

Keywords: homemade bagels, bagel recipe, boiled bagels, chewy bagels, bread flour bagels, breakfast bagels, malt syrup bagels