Description
Chewy on the inside with a golden, crisp crust, these homemade bagels bring the joy of bakery-fresh flavor straight to your kitchen. Perfect for breakfast, brunch, or anytime cravings.
Ingredients
Scale
- 4 cups bread flour – provides the structure and chewiness bagels are known for
- 1 1/2 cups warm water – activates the yeast and binds the dough
- 2 1/4 teaspoons active dry yeast – helps the dough rise and develop flavor
- 1 tablespoon granulated sugar – gives the yeast a boost and adds subtle sweetness
- 1 1/2 teaspoons salt – balances the flavor and strengthens the dough
- 1 tablespoon barley malt syrup – adds classic bagel flavor and browns the crust
- 1 tablespoon vegetable oil – keeps the dough supple and easy to handle
- 1 egg – used as an egg wash for a shiny, golden crust
- 2 tablespoons sesame seeds – adds a nutty crunch on top (optional)
Instructions
- Preheat Your Equipment: Set your oven to 425°F (220°C) and line a baking sheet with parchment paper. Bring a large pot of water to a boil and add a tablespoon of barley malt syrup.
- Combine Ingredients: In a large bowl, mix warm water, yeast, and sugar. Let sit for 5 minutes. Add bread flour, salt, and oil. Mix until dough forms, then knead for 8–10 minutes until smooth and elastic.
- Prepare Your Cooking Vessel: Lightly oil a clean bowl, place the dough inside, cover with a towel, and let rise in a warm spot for 1 hour or until doubled in size.
- Assemble the Dish: Punch down the dough and divide into 8 equal pieces. Shape each into a ball, poke a hole in the center, and gently stretch into a ring shape. Let rest for 10 minutes.
- Cook to Perfection: Boil each bagel for 1 minute on each side. Remove and place on parchment-lined sheet. Brush with egg wash and sprinkle with sesame seeds.
- Finishing Touches: Bake for 20–22 minutes or until golden brown and crisp.
- Serve and Enjoy: Cool on a wire rack and enjoy fresh or toasted with your favorite spread.
Notes
- You can substitute barley malt syrup with honey or brown sugar if needed.
- Use bread flour instead of all-purpose for a chewier texture.
- Freeze cooled bagels in a zip-top bag for up to 3 months.
- Boiling the bagels before baking is key to their texture – don’t skip it!
Nutrition
- Serving Size: 1 bagel
- Calories: 275
- Sugar: 3g
- Sodium: 380mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 20mg
Keywords: homemade bagels, easy bagel recipe, breakfast bread, chewy bagels, boiled bagels