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Description
Learn to make bakery-style bagels at home with simple ingredients and easy steps. Soft, chewy, and infinitely customizable.
Ingredients
Scale
- 1½ cups warm water (100-110F (360ml))
- 1 tablespoon sugar or barley malt syrup
- 2¼ teaspoons active dry yeast ((0.25-ounce packet/7g))
- 4½ cups bread flour (plus more for sprinkling (540g))
- 2 teaspoons salt
- 3 quarts water ((2.8L))
- 3 tablespoons sugar or barley malt syrup
- 1 teaspoon baking soda
- Toppings (such as everything bagel seasoning, sesame seeds, poppy seeds, dried minced onion)
Instructions
- In a large mixing bowl or stand mixer, combine warm water, sugar or malt syrup, and yeast. Stir and let stand until foamy, about 10 minutes.
- Add flour and salt, then mix or knead until smooth and elastic, about 10 to 15 minutes. Transfer to a lightly oiled bowl, cover, and let rise until doubled, about 1 hour.
- Line two baking sheets with parchment paper and lightly grease. Punch down dough, divide into 8 pieces, and shape into balls. Flatten each, form a 2-inch hole, and place on prepared sheets. Cover and rest 20 minutes.
- Preheat oven to 425F. In a large pot, bring 3 quarts water to a simmer and stir in sugar or syrup and baking soda.
- Boil bagels in batches for 1 minute per side, then drain and return to baking sheets. Sprinkle with toppings if desired.
- Bake for 15 minutes, flip, and bake another 5 to 10 minutes until deep golden brown. Cool on a rack for at least 10 minutes before serving.
- Store cooled bagels in an airtight container for up to 3 days or freeze for longer storage.
- Prep Time: 45 minutes
- Cook Time: 16 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 8 bagels
- Calories: 334 kcal
- Sugar: 6 g
- Sodium: 744 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 61 g
- Fiber: 4 g
- Protein: 11 g
- Cholesterol: 0 mg
