Tasty Homemade Bagels
Homemade Bagels — chewy, glossy, and golden brown boiled-then-baked bagels. Make classic plain bagels or top with sesame, poppy, everything seasoning, or cinnamon-sugar for a sweet twist. These are great fresh for toasting with cream cheese, butter, or your favourite sandwich fillings.
2 weeks ago
Ingredients
For the dough
For boiling
Toppings (optional)
Nutrition Facts (per bagel)
- Calories280
- Total Fat3.5 g
- Carbohydrates56 g
- Protein10 g
Instructions
- 1Make the dough: In a large bowl, mix bread flour, instant yeast, sugar, and salt. Add warm water and melted butter. Stir until a shaggy dough forms. Knead (by hand or stand mixer with dough hook) for 8–10 minutes until smooth and elastic.
- 2First rise: Place dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place until doubled — about 45–60 minutes.
- 3Divide & shape: Punch down the dough and divide into 8 equal pieces (about 95–100 g each). Shape each piece into a tight ball. To form bagels, either roll each ball into a rope and join ends, or poke a hole through the centre with your thumb and stretch to form a 2–3 inch opening. Place on a parchment-lined tray and cover; rest for 10–15 minutes.
- 4Preheat oven & boiling liquid: Preheat oven to 220°C (425°F). Bring a wide pot of water to a gentle boil and add malt syrup or honey.
- 5Boil bagels: Carefully lower 2–3 bagels at a time into boiling water. Boil 45–60 seconds per side (longer boiling = chewier crust). Remove with a slotted spoon and drain on a rack. If using toppings, brush tops with a little water or egg wash and sprinkle seeds while still wet.
- 6Bake: Transfer bagels to a baking sheet lined with parchment. Bake for 18–22 minutes until deep golden brown. Rotate sheet halfway for even colouring.
- 7Cool & serve: Cool on a wire rack for at least 15 minutes before slicing. Serve toasted with cream cheese, butter, or fillings of choice.
Storage Tips
- 1Store at room temperature in a paper bag inside a zip-lock for up to 2 days to retain crust. For longer storage, freeze cooled bagels in a zip-lock for up to 1 month.
- 2To reheat: Slice and toast directly from frozen, or thaw at room temperature and refresh in a 180°C oven for 5–7 minutes.
Pro Tips
- 1Use bread flour for best chew; all-purpose works but will be less chewy.
- 2For shiny, slightly richer crust, use an egg wash (1 egg + 1 tbsp water) before sprinkling toppings.
- 3Adjust boiling time: 30–45 sec per side for a lighter crust, 60–90 sec per side for extra chew.
- 4Make-ahead: Par-bake bagels (boil and bake 8–10 min), cool and freeze. Finish baking from frozen when needed.
