Homemade Bagel Recipe

No need to ever go to your local shop again because this homemade bagel recipe is not only incredibly easy to make, it’s also extremely delicious.

There’s just nothing quite like homemade bread, and if you love baking it then you absolutely have to try my Boule or Focaccia.

Bagels

Bagels are a simple round bread made with few ingredients that are boiled in a barley syrup solution and then baked until golden brown.  They are traditionally a Polish recipe that has been dated back as far as the 15^th century.   They were introduced into America in the late 19^th century from Eastern Europeans in Jewish markets but didn’t become popularized until several decades later.

These easy to make bread products are so much more amazing when made at home that you will never head to Einstein’s ever again.

What is a New York Bagel?

The New York bagel is pretty much every bagel we know in the United States.  It has a shiny crust with a bit of hardness too it and has a chewy inside.

Ingredients and Substitutions

The wonderful part about this recipe is that it only has 6 total ingredients and is ridiculously easy to make.  Here is what you’ll need to make it:

• Water – Using warm water to help activate the yeast.
• Sugar – I like to use light brown sugar, but you can absolutely use granulated sugar.  This is in place so that the yeast can feed on it and become activated.
• Yeast – I almost always use active yeast or a starter, but you could also use instant if that’s all you have.
• Bread Flour – You need high protein high gluten bread to be able to make bagels.
• Salt – Always use sea salt.

How to Make Bagels from Scratch

Follow along with these simple procedures to make this amazing recipe:

In the bowl of a stand mixer whisk together some warm water, malt syrup, and yeast and let sit for 5 minutes or until it forms a raft on top.

With the hook attachment on low speed slowly add in the flour and salt and mix for 5 minutes.

Transfer the dough to a clean countertop dusted with flour and knead for a further 5 minutes.

Place the dough into a bowl with a lid and proof in a warm place for 60-90 minutes or until it has doubled in size.  Be sure to see my proofing trick.

Punch the dough down and then form it into 12 balls and place them on 2 sheet trays lined with parchment paper.

Coat your thumb in flour and press down in the center of the dough ball to form a ring.

Stretch the bread ring to make it larger.  Repeat with the other 11 dough balls.  Cover with a towel and let rest.

In the meantime, bring a large pot of water with malt barley syrup to a boil and cook 3-4 bagels at a time for 60 to 90 seconds per side.

Transfer the bagels to a sheet tray lined with parchment paper, add on any desired toppings, and bake at 425° for 20-25 minutes or until golden brown on the outside.

Cool the bagels to room temperature or eat them immediately, that part is up to you!

Toppings and Variations

If you’ve ever been to a bagel shop you undoubtedly have seen all of the many different variations and toppings that bagels come in.  Here are a few of the more popular ones out there:

• Everything Bagel
• Sesame
• Poppy Seed
• Cinnamon and Sugar
• Blueberry
• Chocolate Chip
• Whole Wheat

What to Serve Them With

Bagels are fantastic eaten by themselves, as a sandwich or a bit of cream cheese on top.  They are also incredibly popular eaten with gravlax, which is a Jewish staple.  Feel free to get creative and use them in any way you see fit.

Make-Ahead and Storage

Make-Ahead: You can make these up to 2 days ahead of time.  Keep covered at room temperature or in the refrigerator before serving.

How to Store:  These will last covered at room temperature for up to 4 days and in the refrigerator for up to 60 days.  These will freeze well covered for up to 3 months.  Thaw in the refrigerator for 1 day or until softened before serving.

chef notes + tips

• If you do not have malt syrup when making the dough, please substitute with brown sugar.
• You can definitely use a starter in this recipe and remember that you should always use 10% to 15% of the flour weight.  Follow my sourdough recipe for folding up until final shape, and then from there follow this recipe.
• If you only have instant yeast you can go right into mixing together the water, sugar, yeast, flour, and salt as there is no need to wait.
• You will need a high gluten flour so bread flour is preferred, however, you can get away with using all-purpose flour, just reduce the amount of water by 7%.
• No problem if you don’t have the malt syrup to boil the bagels in, simply substitute with light molasses or honey.
• For proofing add the dough in the covered bowl to an unused over with the door cracked and only the oven light on for a perfect proofing environment.

More Amazing Bread Recipes

• Brioche
• Sourdough
• Soft Pretzels
• Pita
• Homemade White Bread

Be sure to follow me on Facebook, YouTube, Instagram, and Pinterest, and if you’ve had a chance to make this then definitely drop me a comment and a rating below!

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Homemade Bagel Recipe

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5 from 22 votes

No need to ever go to the store again because this homemade bagel recipe is not only incredibly easy to make, it’s also extremely delicious.

Servings: 10

Prep Time: 25 minutes minutes

Cook Time: 25 minutes minutes

Proofing Time: 1 hour hour 15 minutes minutes

Ingredients 

US CustomaryMetric

• 375 grams warm water, 115° to 118° F or 1 3/4 cups
• 16 grams barley malt syrup or brown sugar or 1 tablespoon, + 1/3 cup
• 10 grams active yeast or 1 tablespoon
• 660 grams bread flour or 4 ¼ cup
• 6 grams sea salt or 1 teaspoon

Instructions

• In the bowl of a stand mixer, whisk together the water, syrup, and yeast until combined and let sit for 5-7 minutes or until a raft forms on the top.
• Attach the hook attachment and mix on low speed while adding in the flour until it is completely combined, then add in the salt and mix for 5 minutes.
• Transfer the dough to a clean floured surface and knead by hand for 5-7 minutes.
• Place the dough in a bowl with a lid and place in a warm place for 60-90 minutes or until it has doubled in size.
• Punch the dough down and divide it into 12 small dough balls and place them on 2 sheet trays lined with parchment paper.
• Dip your thumb in flour and press down into the center of the ball to make a ring. Stretch the ring out to form into the shape of a bagel. Repeat with the other 11 dough balls and cover and rest.
• In the meantime, add about 2 gallons of water and about a 1/3 cup or about 80 ML barley maly syrup to a large pot and bring to a boil.
• Cook 3-4 bagels at a time for 60-90 seconds a side flipping them using a slotted spoon.
• Once they are done in the water solution transfer back to the parchment-lined sheet trays. Sprinkle on any desired toppings at this time and then repeat the process with the other bagels.
• Now bake the bagels at 425° or 220° for 20-25 minutes or until golden brown.
• Cool on a rack until room temperature and serve.

Notes

Chef Notes:

• Make-Ahead: You can make these up to 2 days ahead of time. Keep covered at room temperature or in the refrigerator before serving.

 

• How to Store: These will last covered at room temperature for up to 4 days and in the refrigerator for up to 60 days. These will freeze well covered for up to 3 months. Thaw in the refrigerator for 1 day or until softened before serving.

 

• If you do not have malt syrup when making the dough, please substitute with brown sugar.

 

• You can definitely use a starter in this recipe and remember that you should always use 10% to 15% of the flour weight. Follow my sourdough recipe for folding up until final shape, and then from there follow this recipe.

 

• If you only have instant yeast you can go right into mixing together the water, sugar, yeast, flour, and salt as there is no need to wait.

 

• You will need a high gluten flour so bread flour is preferred, however, you can get away with using all-purpose flour, just reduce the amount of water by 7%.

 

• No problem if you don’t have the malt syrup to boil the bagels in, simply substitute with light molasses or honey.

 

• For proofing add the dough in the covered bowl to an unused over with the door cracked and only the oven light on for a perfect proofing environment.

Nutrition

Calories: 246kcalCarbohydrates: 49gProtein: 8gFat: 1gSaturated Fat: 1gSodium: 237mgPotassium: 76mgFiber: 2gSugar: 1gCalcium: 12mgIron: 1mg

Course: bread, Breakfast

Cuisine: American, german

Author: Chef Billy Parisi