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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.

Ingredients

Scale

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

Find it online: https://dishedbydana.com/homemade-bagels-recipe/