Classic Homemade Bagels Recipe

Delicious, chewy, golden-brown homemade bagels that rival any bakery. Simple ingredients, easy-to-follow steps, and customizable toppings make this a must-try recipe!

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Course: Breakfast, Brunch

Cuisine: American, Jewish

Prep Time: 1 30

Cook Time: 25

Resting Time: 30

Total Time: 2 25

Servings: bagels

Calories: 250kcal

Cost: $5

Equipment

1 Large mixing bowl
1 Stand mixer With dough hook
2 Baking sheets Lined with parchment
1 Large pot For boiling bagels
1 Spider strainer/slotted spoon To remove bagels from water
1 Cooling rack For even cooling

Ingredients

For the Dough

4 cups bread flour High-protein for best texture
2¼ teaspoons active dry yeast One packet
2 tablespoons sugar
1½ teaspoons salt
1¼ cups warm water 110-115°F
2 tablespoons vegetable oil

For the Water Bath

8 cups water
2 tablespoons honey or barley malt syrup Adds shine and flavor
1 tablespoon baking soda Helps browning

Instructions

Mix yeast, water, and sugar. Let stand until foamy.
Add oil, then flour and salt. Mix to form dough.
Knead for 10-12 minutes until smooth.
Let rise in a greased bowl until doubled.
Punch down dough, divide into 8 pieces.
Shape each piece into a ball, poke a hole, and stretch into a bagel shape.
Let bagels rest for 30 minutes.
Preheat oven to 425°F (220°C).
Bring water bath to a boil.
Boil bagels for 1 minute per side.
Place on baking sheet, add toppings.
Bake for 20-25 minutes until golden brown.
Cool on wire rack for 15 minutes before slicing.

Notes

Use high-protein bread flour for best results
Don't skip the boiling step
Make holes larger than needed - they shrink during baking
Cool completely before cutting

Nutrition