This recipe for how to make Homemade Bagels is easy to master and produces a bagel that is chewy on the outside and super soft on the inside. Flavor the bagels with Everything Seasoning, Asiago Cheese, Sesame, or create your own with your favorite seasoning! Making homemade bagels has never been easier!
In a liquid measuring cup, mix 1/4 cup of the water and the yeast, along with a pinch of sugar sprinkled over the top. Set aside for 5-10 minutes until the yeast turns foamy and creamy.
In a large mixing bowl, add the remaining water and stir in 2 tablespoons of the brown sugar. Pour in the yeast mixture, 2 cups of flour, and the salt and stir with a wooden spoon. Continue to add a 1/2 cup of the flour at a time and stir until the dough starts to come together as a rough, sticky dough. Stirring the dough will require some 'elbow grease' but it will not take long to get the dough to the right consistency. You likely will not need all of the flour.
Kneading the Dough- Turn the dough out onto a floured surface (from the remaining flour you measured), flour your hands and knead the dough for 7-10 minutes until you have a smooth, soft, and elastic dough. You will know you have kneaded the dough long enough when you stick your fingertips into the dough and the dough fills ups the holes.
Brush a large bowl with the melted butter. Form the dough into a ball and place in the prepared bowl and brush the top of the dough with the melted butter as well. Cover the bowl with plastic wrap and a dry kitchen towel and set in a warm place to proof the dough for 1-2 hours, or until the dough has doubled in size.
Line 2 half-size baking sheets (or 1 full-size) with parchment paper. These will be used to bake the bagels. Take another baking sheet, turn upside down, and sprinkle with cornmeal. This will be used as the 'peel' to season the bagels before transferring them to their baking sheets to bake. Note - If you don't have cornmeal, you can use flour.
When the dough is ready, fill a large pot with 3 quarts of water and turn on high heat to bring to a boil. Preheat the oven to 425F degrees. If using one baking sheet, adjust the oven rack to the middle position. If using 2 baking sheets, adjust the oven racks to the top third and bottom third of the oven.
Then, punch the dough down to release air bubbles. Turn out onto a lightly floured surface and divide the dough into 8 pieces. Each piece does not have to be identical, just get as close as possible to the same size. Work with one piece of dough at a time and place a kitchen towel over the other pieces.
Shaping the Bagels - pull up the sides of the dough from the bottom all around, pinching it all together at the top - to create a tightly packed ball with a pinched pleat at the top. Turn the pinched top over, so it is on top of your work surface, and poke your index finger into the middle of the dough ball to create the bagel hole. Make the hole bigger by twirling it around your finger with your other index finger. You will want it to be about 2 inches wide as the hole will shrink back slightly when boiled and baked.
Place the shaped bagels on the prepared baking sheets.
By this time, the pot of water should be boiling. Add the remaining 2 tablespoons of the brown sugar and baking soda to the boiling water.
Plunge the bagels 2 at a time (or 3 if you have a larger, wider pot) into the boiling water and boil for 35 seconds on each side. The bagels should have enough room to float around and they will puff up, and their circular shape will set.
Remove the bagels from the water and place on the 'peel' baking sheet. Brush the tops of each with the egg wash and sprinkle with your choice of seasoning. Move the seasoned bagels bake to the prepared baking sheet(s). Note - Using the baking 'peel' allows you to make a mess with the egg wash and seasoning and transfer to a clean baking sheet to bake. Otherwise, those messy drippings are likely to burn when baked!
Bake for 20 minutes, or until the bagels are golden brown. If baking on two baking sheets rotate the sheets halfway through. Turn the oven off when the bagels are done and let sit in the oven with the door closed for another 5 minutes. Transfer to a wire rack to cool completely. Bagels are best enjoyed the day they are baked.
Storing the Bagels - I do not recommend refrigerating leftover bagels - they will probably dry out. The bagels can be stored at room temperature in an airtight glass or metal container; a Ziploc bag (squeezing as much air out of the bag as possible); or rolled in a paper bag then put in a Ziploc (all air removed), for up to 3-5 days. If you do not plan to eat the bagels in that time, I recommend freezing them the day they are baked - after they have cooled completely. Wrap individually in aluminum foil then put in a Ziploc (all air removed) - leftover bagels can be frozen for up to 3 months.
Notes
There are more helpful TIPS in the blog post!
Flour - You can use all-purpose flour if you don't have bread flour. The bagels may not be as chewy using all-purpose flour.
Gluten Free Flour – I have not made gluten free bagels and do not have enough gluten free bread baking expertise to offer recommendations or substitutions.
Brown Sugar - The brown sugar in the dough water bath gives the bagels flavor. The bagels will not be sweet.
Mixing the Dough
By Hand - I prefer to mix the dough entirely by hand because I have control over how the dough is coming together with each increment of flour added. It does take a little muscle to stir it, but it will come together quickly.
Stand Mixer – If you prefer, you can mix the dough in a stand mixer fitted with the dough hook attachment. Mix the dough for about 2-3 minutes. You will still want to knead by hand on a floured surface for about 5 minutes – so the dough does not get overworked, and you can feel once it has become smooth and elastic.
Bread Machine – I have never used a bread machine. However, if you want to try to mix and knead the dough in a bread machine, I recommend following the manufacturer’s instructions.
Flavor Mix-In’s – I have only made the bagels as written. However, if you would like to add mix-in’s into the dough (i.e. raisins), I recommend adding at the beginning of mixing – after you have added at least 2 cups of flour. This gives the mix-in’s something to mix with.
Proofing the Dough - Proof the dough in a place where it warm room temperature. If you have a colder home or it is a colder day, you will want to find a warmer place, like inside a cabinet or pantry. Or if you have a proof box or proof setting on your oven, that is even better!
You will know your dough is done proofing when it has doubled in size and looks spongy. I proof my dough in a large plastic bowl so I can see through it.
Shaping the Bagels - When you are shaping the bagels, you can eyeball equal sizes when you are dividing the dough. Some may turn out larger, smaller or slightly misshapen, and that is ok! Aim for somewhat consistent sizes so they all bake the same.
Baking Soda - The baking soda in the boiling water bath helps to make the bagels chewy. You can leave the bagels in the water bath for a few seconds longer if you prefer a chewier bagel.
Cool the Bagels - Allow the bagels to cool completely before serving. They will taste better once they have had time to cool from baking.
High Altitude adjustment - usually high altitude adjustments come into play at altitudes higher than 3,500 feet.
Reduce the amount of yeast to 2 teaspoons in total. This will be less than what is in the yeast packets, so you will have leftovers that should be discarded. Or you can purchase yeast in small jars that are stored in the refrigerator.
More water is used in high altitude adjustments, which is why I start with all of the water and as much flour as needed to get to the right dough consistency. Which is a rough, sticky dough.