This page shows a simple bagel recipe with clear steps to make, serve, and store them.
introduction
These bagels are chewy, shiny, and baked at home. They use a short ferment in the fridge for good flavor and a boiled step for a classic crust. The recipe makes 8 bagels.
why make this recipe
You should make these bagels because they taste like a good bakery bagel. The dough is simple. Boiling gives a chewy crust and a soft inside. You can add toppings you like.
how to make Bagels
Make the dough, let it rise, shape the bagels, chill them overnight in the fridge, boil briefly, then bake until golden. The barley malt syrup in dough and in the boiling water adds flavor and helps color.
Ingredients :
- 1 ⅛ cup warm water (1 cup + 2 Tbsp) about 90–110℉
- 1 Tablespoon barley malt syrup (21 g)
- 1 ½ teaspoon dry active yeast
- 3½ cups unbleached bread flour (455 g)
- 1 Tablespoon coarse kosher salt
- 4 quarts water (for poaching)
- 2 Tablespoon barley malt syrup (for poaching)
- 1 ½ Tablespoon baking soda (for poaching)
- ½ Tablespoon coarse kosher salt (for poaching)
- Egg white wash
- Everything seasoning mix, poppy seeds, sesame seeds, or other toppings
Directions :
- In a small bowl, whisk warm water, 1 tbsp barley malt syrup, and yeast. Let sit 8–10 minutes. It is ready when cloudy, aromatic, and foamy.
- In the bowl of a stand mixer with a dough hook, add flour and 1 tbsp kosher salt. Stir to combine.
- Add the yeast mixture to the flour. Mix on lowest speed for 3 minutes. Stop mixer and let dough rest 5 minutes.
- Mix again on lowest speed for another 3 minutes. The dough should be stiff yet supple.
- Transfer dough to a clean lightly oiled bowl. Cover with plastic wrap and let rise at room temperature for 1 hour.
- After rise, divide dough into 8 equal pieces (about 4 oz each). Form each into a loose ball.
- To form bagels, flatten a ball slightly and poke a hole through the center with your thumb. Use both thumbs to stretch the hole to about 2 inches.
- Place each formed bagel on a greased, parchment-lined sheet pan. Mist with oil or spray and cover with plastic wrap. Chill in the fridge overnight.
- Next morning, make the poaching liquid. In a large pot with at least 4 inches of water, bring water to a boil. Lower heat to a simmer and add 2 tbsp barley malt syrup, 1½ tbsp baking soda, and ½ tbsp kosher salt.
- While waiting, remove bagels from fridge. Test one bagel in cold water — if it floats, it is ready. If it sinks, let rest at room temp 15–30 minutes. Preheat oven to 500℉.
- Gently lower bagels into the simmering liquid with a slotted spoon. Add as many as fit comfortably. Boil 1 minute, flip, boil another 60 seconds.
- Remove bagels with slotted spoon and place domed side up on a lightly oiled, parchment-lined tray. If using toppings, brush tops with egg white and sprinkle toppings.
- Lower oven to 450℉. Bake bagels 8 minutes, rotate pan, check bottom. If browning too fast, place another tray under them. Bake an additional 8–10 minutes until a rich golden brown.
- Cool on a wire rack before serving.
how to serve Bagels
Slice and toast or serve fresh. Spread cream cheese, butter, jam, or use for sandwiches with lox, egg, or deli meat. Serve warm for best texture.
how to store Bagels
- Short term: Keep in a paper bag inside a bread box for 1–2 days.
- Longer: Place cooled bagels in a sealed plastic bag and freeze up to 3 months. To use, thaw and toast or warm in the oven.
tips to make Bagels
- Use unbleached bread flour for more chew.
- Keep water temperature 90–110℉ for yeast activation.
- Chill overnight for better flavor and easier shaping.
- Do the float test to know bagels are ready to boil.
- Brush with egg white for a shiny crust and better topping stick.
- If bottoms brown too fast, lower oven rack or add another tray under them.
variation (if any)
- Whole wheat: Replace 1 cup flour with whole wheat flour.
- Onion bagels: Add dried minced onion on top after egg wash.
- Cinnamon raisin: Add 1 tsp cinnamon and ¾ cup raisins to dough.
- Seed mix: Use poppy + sesame seeds, or an everything blend for flavor.
FAQs
Q: Can I skip the boil step?
A: Boiling gives the chewy crust and proper texture. Skipping it makes a soft roll, not a true bagel.
Q: Can I use active dry yeast or instant yeast?
A: Use active dry yeast as listed. For instant yeast, you can mix it directly into flour and cut proof time slightly.
Q: How do I know when bagels are done baking?
A: They should be a deep golden brown and sound hollow when tapped on the bottom.
Q: Can I make smaller or larger bagels?
A: Yes. Adjust bake time a few minutes up or down. Smaller bagels bake faster.
Q: What if my dough is sticky?
A: Add a little flour, 1 tablespoon at a time, until it is stiff but still slightly tacky.
Conclusion
If you want to learn more about bagel shops and styles, visit Einstein Bros. Bagels for ideas and inspiration.