Homemade Bagel Recipe (with yeast)
This homemade bagel recipe creates chewy, golden bagels with a crispy crust. Make fresh bagels easily at home with our simple guide.
Servings 12
Ingredients
- 2¼ cups warm water 95 to 100 degrees F is optimal to bloom the yeast
- 1 tbsp active dry yeast
- 1 tbsp white granulated sugar
- 2 tsp salt
- 5¾ cups all-purpose flour I use unbleached
Boiling Water
- 8 cups water
- 2 tbsp honey
Egg Wash
- 1 large egg
- 1 tbsp water
Topping
- 2 tbsp Everything Bagel OPTIONAL
Instructions
- In a bowl of a stand-up mixer, pour the warm water, and add the yeast and the sugar. Set aside for 4 to 5 minutes to allow the yeast to bloom.
- Once the yeast is foamy (bubbly up), add the salt and half the flour.
- Mix on low until the flour is almost all incorporated and add the remaining of the flour.
- Mix on medium speed until the flour is all incorporated and you have a dough forming.
- On a work surface, I like to use my baking mat, I add approximately 2 tablespoons of flour and knead the dough until smooth. The dough will be tacky, which means it will feel damp when poking at it but will not leave any residue on your finger.
- Place the dough into a large bowl, cover it with a plastic film, and allow it to rise in a warm, draft-free place for 1 hour and 30 minutes to 2 hours. The dough will double.
- Once the dough has doubled before you cut it into pieces
- Bring water to boil with honey.
- Preheat the oven to 425 °F.
- Punch the dough down and place back on the working surface.
- Divide the dough into 12 equal pieces.
- Take one piece, roll it into a ball, and flatten it out with the palm of your hands. So you have a thick disc.
- Take your fingers and make a hole in the middle.
- Put them aside and repeat until you have 12 shaped bagels.
- Line 2 baking sheets with parchment paper. Set aside.
- Depending on how big your boiling pot is, add 1-2 bagels at a time. Boil for 1 minute on each side and place them on a parchment-lined baking sheet.
- Repeat until you have boiled all 12 bagels.
- Brush with egg wash
- Optional: Sprinkle Everything Bagels on top of the bagel. Gently pat down so the seasoning adheres.
- Bake in the preheated oven for 18-20 minutes or until the bagels are nice and golden. The internal temperature will be around 210 degrees F.
- Cool on a cooling rack
- Enjoy with your favorite cream cheese or jam.
Notes
I add the flour in 2 increments as it is easier to mix without having the flour going everywhere.
I used a stand-up mixer, but you can do this recipe with a Danish whisk or mixing spoon. I wouldn’t recommend using a hand mixer as the dough is too thick.
Once you have boiled the bagels and placed them on parchment paper, once they are cool enough to touch I will reshape the whole if needed. This is optional.
The bagels are excellent as is, but once you cool off you can slice them in half, toast them, and add butter, cream cheese, or your favorite jam.
Storage: Once cooled off, they will keep in an airtight container or bag at room temperature for 2 to 3 days or in the fridge for up to 4 days. You can also freeze them for up to 2 months for maximum freshness.
Nutrition
Calories: 239kcal | Carbohydrates: 50g | Protein: 7g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 536mg | Potassium: 74mg | Fiber: 2g | Sugar: 4g | Vitamin A: 20IU | Vitamin C: 0.02mg | Calcium: 18mg | Iron: 3mg
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