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There’s a reason why bagels are a beloved breakfast (or anytime!) staple. They’re soft, chewy, slightly sweet, and endlessly customizable with toppings. But achieving that bakery-style bagel at home can seem intimidating. Fear not, bread enthusiasts! This recipe will guide you through the process, from understanding the basic ingredients to shaping those beautiful rings and achieving that perfect golden brown crust.


Homemade Bagels Recipe
Homemade Bagels Recipe

1 (2 ¼ teaspoon) packet active dry yeast

  • 1 tablespoon granulated sugar
  • 1 ¾ cups warm water (105°F to 115°F)
  • 3 ½ cups all-purpose flour, plus extra for dusting
  • 1 ½ teaspoons salt
  • 1 tablespoon barley malt syrup (or honey)
  • Everything bagel seasoning (optional, for topping)
  • Sesame seeds (optional, for topping)
  • Poppy seeds (optional, for topping)

  • Directions:

    1. Proof the Yeast: In a large bowl, whisk together the yeast, sugar, and warm water. Let sit for 5-10 minutes, until the yeast is foamy and active.

    2. Mix the Dough: Add the flour and salt to the yeast mixture and stir with a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 10 minutes, or until smooth and elastic. You can also use a stand mixer with a dough hook for this step.

    3. First Rise: Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for 1-2 hours, or until doubled in size.

    4. Shape the Bagels: Once risen, punch down the dough and divide it into 8 equal pieces. Roll each piece into a rope about 8 inches long. Lightly wet your fingertips and moisten the ends of one dough rope. Press the ends together to form a ring, pinching the seam to seal. Repeat with the remaining dough pieces.

    5. Second Rise: Place the bagels on a lightly floured baking sheet, cover them loosely with plastic wrap, and let them rise for another 30 minutes.

    6. Prepare the Water Bath: In the meantime, bring a large pot of water to a boil. Add the barley malt syrup (or honey) to the water.

    7. Boil the Bagels: Gently lower 2-3 bagels at a time into the boiling water. Boil for 30 seconds per side. Remove the bagels with a slotted spoon and place them back on the baking sheet.

    8. Apply Toppings: While the bagels are still wet, sprinkle them with your desired toppings, such as everything bagel seasoning, sesame seeds, or poppy seeds.

    9. Bake the Bagels: Preheat your oven to 450°F (230°C). Bake the bagels for 20-25 minutes, or until golden brown.

    10. Cool and Enjoy: Let the bagels cool slightly on a wire rack before slicing and devouring!

    Nutrition Facts (per bagel):

    Calories: 280

  • Fat: 1g
  • Saturated Fat: 0.5g
  • Cholesterol: 0mg
  • Sodium: 370mg
  • Carbohydrates: 52g
  • Fiber: 1g
  • Sugar: 5g
  • Protein: 8g

  • Please note: These are approximate nutrition facts and may vary depending on the specific ingredients used.


    Following these steps will result in delicious, homemade bagels that rival anything you’d find at the bakery. So ditch the store-bought options and embark on your own bagel-making adventure!

    Frequently Asked Questions (FAQs):

    1. Can I use bread flour instead of all-purpose flour?

    Yes, you can substitute bread flour for all-purpose flour in a 1:1 ratio. Bread flour has a higher protein content, which can lead to a chewier bagel. However, all-purpose flour will still produce delicious results.

    2. What if my dough is too sticky?

    Add more flour, one tablespoon at a time, until the dough becomes less sticky and easier to handle. Be careful not to add too much flour, or your bagels will become tough.

    3. Don’t have barley malt syrup? What are some alternatives?

    If you don’t have barley malt syrup, you can substitute honey, brown sugar, or even a splash of molasses. These alternatives will add a touch of sweetness and help achieve a nice brown crust.

    4. How can I store leftover bagels?