Why You’ll Love Fresh Made Bagels Recipe
Making bagels at home might sound intimidating, but this recipe breaks it down into easy steps that even beginner bakers can follow. You’ll love how fresh and flavorful these bagels taste compared to store‑bought versions, and you can tailor them to your preferences with different toppings or mix‑ins. Plus, the process is a fun weekend kitchen project that fills your home with wonderful smells.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
• active dry yeast
• warm water (about 110°F / 43°C)
• sugar
• all‑purpose flour
• salt
• brown sugar (optional, for flavor)
• honey or barley malt syrup (for boiling water)
• egg (for egg wash)
• toppings (sesame seeds, poppy seeds, everything seasoning, etc.)
Directions
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In a bowl, whisk the yeast into warm water and let it sit for about 5 minutes until foamy.
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Add the flour, sugar, and salt to the yeast mixture and stir until it forms a stiff dough.
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Knead the dough with a dough hook attachment or by hand on a floured surface for about 6–7 minutes, until it becomes smooth and elastic.
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Transfer the dough to a greased bowl, cover, and let it rise for 1½–2 hours until doubled in size.
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Punch down the dough and divide it into 8 pieces. Shape each into a ball and poke a hole through the center to form the bagel shape. Let them rest for about 10 minutes.
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Bring a pot of water with honey or barley malt syrup to a boil. Boil each bagel for about 1 minute on each side, then remove with a slotted spoon and place on a baking sheet.
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Brush the bagels with beaten egg, add toppings, and bake at 425°F (220°C) for about 20–25 minutes until golden brown.
Servings and timing
This recipe makes about 8 bagels.
Prep time (including rising): ~2–2½ hours
Bake time: ~20–25 minutes
Total: ~3 hours (most of this is waiting for dough to rise)
Variations
• Everything Bagels: Sprinkle an “everything” seasoning blend on top before baking.
• Sesame or Poppy Seed: Use sesame seeds or poppy seeds for a classic look and taste.
• Cheddar Jalapeño Bagels: Fold in shredded cheddar and small jalapeño pieces before shaping for a spicy twist.
• Cinnamon Raisin: Add cinnamon and raisins into the dough for a sweet breakfast bagel.
Storage/Reheating
To store bagels, keep them in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate up to a week or freeze individually wrapped for up to 3 months.
To reheat, slice the bagel and toast it. If reheating frozen bagels, toast directly from frozen for best texture.
FAQs
How do I know when my dough has risen enough?
When the dough has doubled in size and springs back slowly when gently pressed, it’s ready for the next step.
Can I make bagels without a stand mixer?
Yes, you can mix and knead by hand using a large bowl and a floured surface.
Why do bagels need to be boiled before baking?
Boiling gives bagels their classic chewy crust and shiny exterior.
Can I use bread flour instead of all‑purpose flour?
Yes, bread flour gives an even chewier texture but all‑purpose flour also works.
What should I put on my bagels?
Traditional options include sesame seeds, poppy seeds, or everything seasoning.
How long do homemade bagels last?
Stored properly, they last about 4 days at room temperature or longer if frozen.
Can I freeze bagels before baking?
Yes — freeze shaped bagels after boiling and bake from frozen when needed.
Do I need to add sugar to the dough?
Yes, a bit of sugar helps activate the yeast and adds subtle sweetness.
What does the egg wash do?
The egg wash gives bagels a golden, glossy finish.
Can I make mini bagels?
Yes, divide the dough into more pieces for mini bagels and adjust baking time as needed.
Conclusion
Homemade bagels may take a little time, but the results are worth it — fresh, chewy, and fully customizable. With simple ingredients and clear steps, this recipe will quickly become a favorite for weekend baking and special breakfasts.
