Bagels

 Bagels Recipe: How to Make Chewy, Delicious Bagels at Home

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Bagels, with their chewy exterior and soft, dense interior, are a beloved breakfast staple across the globe. Originally hailing from Poland, bagels have become especially popular in North America, where they’re often served toasted with cream cheese, lox, or butter. Though making homemade bagels might seem intimidating, the process is straightforward and highly rewarding. With a little effort, you can create bakery-quality bagels right in your kitchen.

This guide will walk you through the steps to make perfect bagels, including tips for achieving that signature chewiness and how to customize your bagels with toppings like sesame seeds, poppy seeds, or everything bagel seasoning.

Ingredients You’ll Need

To make about 8 medium-sized bagels, gather the following ingredients:

For the Dough:

• 4 cups bread flour (or high-gluten flour)
• 1 ½ cups warm water (110°F, for activating the yeast)
• 1 packet active dry yeast (or 2 ¼ tsp instant yeast)
• 2 tbsp sugar
• 1 tbsp barley malt syrup (optional, but enhances flavor and color)
• 2 tsp salt

For Boiling:

• 4 quarts water
• 2 tbsp honey or barley malt syrup (for adding flavor and shine to the bagels)
• 1 tbsp baking soda (optional, for extra chewiness)

For Toppings (Optional):

• Sesame seeds
• Poppy seeds
• Everything bagel seasoning
• Coarse salt
• Onion flakes
• Garlic flakes

Step-by-Step Instructions for Making Bagels

1. Activate the Yeast

In a small bowl, mix 1 ½ cups of warm water with 1 packet of active dry yeast and 2 tablespoons of sugar. Stir to combine and let the mixture sit for 5-10 minutes, or until it becomes frothy. If using instant yeast, you can skip this step and add the yeast directly to the flour mixture.

2. Make the Dough

In a large mixing bowl (or the bowl of a stand mixer), combine 4 cups of bread flour and 2 teaspoons of salt. Add the yeast mixture to the dry ingredients, along with 1 tablespoon of barley malt syrup if using.

If kneading by hand, mix the dough until it comes together, then knead for about 10 minutes on a lightly floured surface until smooth and elastic. If using a stand mixer, knead on medium speed for 6-8 minutes with the dough hook attachment. The dough should be firm but still slightly tacky.

3. Let the Dough Rise

Once the dough is kneaded, shape it into a ball and place it in a lightly greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise for about 1 to 1 ½ hours, or until it has doubled in size.

4. Shape the Bagels

After the dough has risen, punch it down to release any air bubbles. Divide the dough into 8 equal pieces (or more for smaller bagels). Shape each piece into a ball by pulling the edges of the dough towards the center and pinching them together. Roll the ball into a smooth, round shape.

To form the bagels:

• Method 1 (Classic): Poke a hole through the center of each ball with your thumb and gently stretch the hole until it’s about 1-2 inches wide. The dough will expand as it rises and bakes, so make the hole slightly larger than you’d expect.
• Method 2 (Rope Method): Roll each piece of dough into a rope, about 8-10 inches long. Then, bring the ends together and pinch them to form a ring, smoothing the join.

Place the shaped bagels on a parchment-lined baking sheet and let them rest for about 15-20 minutes while you prepare the boiling water.

5. Boil the Bagels

Boiling the bagels is what gives them their distinctive chewy texture. While the bagels are resting, fill a large pot with about 4 quarts of water. Add 2 tablespoons of honey or barley malt syrup (this enhances flavor and gives the bagels a shiny finish) and 1 tablespoon of baking soda (optional, but helps with chewiness). Bring the water to a boil, then reduce to a gentle simmer.

Carefully lower each bagel into the simmering water, boiling them in batches. Boil the bagels for 1-2 minutes per side; the longer they boil, the chewier they will be. Use a slotted spoon to transfer the boiled bagels back to the parchment-lined baking sheet.

6. Add Toppings

Before baking, brush the tops of the boiled bagels with a little water or an egg wash (1 egg whisked with 1 tablespoon of water) if you want a shiny finish. Sprinkle with your choice of toppings, such as sesame seeds, poppy seeds, everything bagel seasoning, or coarse salt.

7. Bake the Bagels

Preheat your oven to 425°F (220°C). Once all the bagels are boiled and topped, bake them for 20-25 minutes, rotating the baking sheet halfway through for even browning. The bagels are ready when they are golden brown and sound hollow when tapped on the bottom.

8. Cool and Enjoy

Allow the bagels to cool on a wire rack for at least 10 minutes before slicing into them. Serve your bagels toasted with cream cheese, butter, or your favorite spreads. They also make excellent sandwich bases or can be paired with smoked salmon, capers, and fresh veggies for a classic bagel and lox.

Tips for Perfect Homemade Bagels

• Use bread flour: Bread flour or high-gluten flour is essential for that signature chewy texture. All-purpose flour won’t provide the same structure.
• Boiling time affects texture: Boil for 1 minute per side for a lighter texture or 2 minutes per side for extra chewiness. Be careful not to boil them too long, or they’ll become dense.
• Don’t skip the toppings: Seeds and seasonings add both texture and flavor, so feel free to experiment with different combinations.
• Shape evenly: Make sure your bagel holes are big enough, as they will shrink slightly during boiling and baking.

Variations to Try

Bagels are versatile, and you can experiment with flavors and fillings:

• Cinnamon Raisin Bagels: Add 1 tablespoon of cinnamon and ½ cup of raisins to the dough before kneading.
• Cheddar Jalapeño Bagels: Top with shredded cheddar and sliced jalapeños for a spicy twist.
• Blueberry Bagels: Gently fold in fresh or dried blueberries before shaping the bagels.

Conclusion

Making homemade bagels is a fun and rewarding process that allows you to enjoy fresh, warm bagels right from the oven. While they require some time and effort, the end result is well worth it. With this recipe, you can customize the texture, flavor, and toppings to create the perfect bagel for your breakfast or brunch spread. Whether you prefer them plain, topped with seeds, or stuffed with savory ingredients, your homemade bagels will be far better than anything you can find at the store!