Homemade Classic Bagels Recipe

Introduction

Making homemade bagels is easier than you might think and yields deliciously chewy, golden results. This classic recipe guides you through each step to create fresh bagels perfect for breakfast or snacks.

Ingredients

• 1 1/2 cups warm water (110°F)
• 2 3/4 teaspoons instant yeast
• 4 cups bread flour (spooned and leveled, plus extra for dusting)
• 1 1/2 tablespoons granulated sugar
• 2 1/4 teaspoons salt
• 2 teaspoons olive oil (for greasing the bowl)
• 2 quarts water (for boiling)
• 3 tablespoons honey
• 1 egg white beaten with 1 tablespoon water (for egg wash)

Instructions

1. Step 1: In a large bowl, combine the warm water with instant yeast. Stir lightly and let sit for 5 minutes until foamy.
2. Step 2: Add the bread flour, sugar, and salt to the yeast mixture. Mix until a stiff dough forms.
3. Step 3: Knead the dough for about 6-7 minutes until it is smooth and slightly tacky. If the dough feels too sticky, add a bit more flour, but avoid adding too much to prevent dryness.
4. Step 4: Lightly oil a clean bowl with olive oil. Place the dough in the bowl, cover with a clean cloth, and let it rise in a warm spot for about 60 minutes until it’s doubled in size.
5. Step 5: Punch down the dough and divide it evenly into 8 pieces. Shape each piece into a ball and poke a hole (1 1/2–2 inches in diameter) in the center, forming the bagel shape. Preheat your oven to 425°F.
6. Step 6: In a large pot, bring 2 quarts water to a boil and stir in 1/4 cup of honey. Boil the bagels in small batches for 1 minute on each side. Remove them with a slotted spoon, place on parchment-lined baking sheets, and brush with the egg wash.
7. Step 7: Bake for 20 to 25 minutes until the bagels are a deep golden brown. Allow them to cool on a wire rack before serving.

Tips & Variations

• For extra flavor, add toppings like sesame seeds, poppy seeds, or coarse salt right after brushing on the egg wash.
• If you prefer a chewier texture, try cold-proofing the dough overnight in the refrigerator before shaping.
• You can substitute honey in the boiling water with malt syrup for a more traditional bagel taste.

Storage

Store leftover bagels in an airtight container at room temperature for up to 2 days. For longer storage, freeze bagels wrapped tightly in plastic wrap and foil for up to 3 months. Reheat by toasting or warming in the oven for a few minutes to restore freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can substitute active dry yeast. Just dissolve it in the warm water and let it sit for about 10 minutes until foamy before mixing with the flour.

Why do bagels need to be boiled before baking?

Boiling bagels sets the crust and gives them their characteristic chewy texture. It also helps create a shiny, golden exterior once baked.

Homemade Classic Bagels Recipe

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★★★★★

4.6 from 116 reviews

• Author: lilan
• Total Time: 1 hour 50 minutes
• Yield: 8 bagels 1x

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Description

This classic homemade bagel recipe yields chewy, golden-brown bagels with a slightly sweet crust and soft interior. The dough is activated with instant yeast, boiled briefly with honey to develop its signature shiny, firm crust, then baked to perfection. Ideal for breakfast or sandwiches, these bagels bring the authentic New York-style bagel experience into your own kitchen.

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Ingredients

Scale 1x2x3x

Dough Ingredients

• 1 1/2 cups warm water (110°F)
• 2 3/4 teaspoons instant yeast
• 4 cups bread flour (spooned and leveled, plus extra for dusting)
• 1 1/2 tablespoons granulated sugar
• 2 1/4 teaspoons salt
• 2 teaspoons olive oil (for greasing the bowl)

Boiling and Finishing Ingredients

• 2 quarts water (for boiling)
• 1/4 cup honey (to add to boiling water)
• 1 egg white beaten with 1 tablespoon water (for egg wash)

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Instructions

1. Activate yeast: In a large bowl, combine the warm water (110°F) with the instant yeast. Stir lightly and let it sit for 5 minutes until the mixture becomes foamy, indicating the yeast is active.
2. Mix dough: Add the bread flour, granulated sugar, and salt to the foamy yeast mixture. Mix the ingredients together until a stiff dough begins to form.
3. Knead dough: Turn the dough out onto a lightly floured surface and knead for about 6 to 7 minutes. The dough should be smooth and slightly tacky but not overly sticky. Add flour sparingly if needed to prevent stickiness without drying out the dough.
4. Rise dough: Lightly grease a clean bowl with the olive oil. Place the kneaded dough into the bowl and cover it with a clean cloth. Let the dough rise in a warm environment for about 60 minutes, or until it has doubled in size.
5. Shape bagels: After the dough has risen, punch it down to release air. Divide the dough evenly into 8 pieces. Shape each piece into a smooth ball, then poke a hole through the center about 1 1/2 to 2 inches in diameter, forming the classic bagel shape. Preheat the oven to 425°F (220°C).
6. Boil bagels: In a large pot, bring 2 quarts of water to a boil. Stir in 1/4 cup of honey to sweeten the boiling water. Boil the bagels in small batches, cooking each side for 1 minute. Use a slotted spoon to remove them and place on parchment-lined baking sheets. Brush each bagel with the egg white wash to ensure a shiny, golden crust.
7. Bake bagels: Bake the bagels in the preheated oven for 20 to 25 minutes until they develop a deep golden brown color. Once baked, transfer the bagels to a wire rack and allow them to cool before serving.

Notes

• Using bread flour helps develop the chewy texture typical of bagels due to its higher protein content.
• Boiling the bagels in honey water adds subtle sweetness and helps create their characteristic shiny crust.
• The egg wash enhances browning and adds a glossy finish to the bagel crust.
• If you prefer, toppings like sesame seeds or poppy seeds can be added right after egg washing and before baking.
• Make sure the water for the yeast activation is not too hot to avoid killing the yeast.
• Bagels are best eaten fresh but can be stored in an airtight container for up to 2 days or frozen for longer storage.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: bagels, homemade bagels, yeast bread, boiled bagels, breakfast bread, chewy bread, honey bagels