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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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).
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.
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