bagel recipe

Note: this homemade bagel recipe requires overnight resting time, plus 1 hour to proof in the morning. We like to make the dough the night before, and boil and bake the final bagels in the morning.

Homemade Bagels

maple syrup or barley malt syrup

pkg. (¼-ounce) active dry yeast ((2¼ teaspoons))

water

bread flour*

sea salt

maple syrup

baking soda

salt

egg water (optional)

Everything Bagel Seasoning (for sprinkling)

Prepare the dough: In a small bowl, combine the maple syrup, yeast, and water, and proof for 5 minutes or until foamy.

In the bowl of a mixer fitted with a dough hook attachment, place the flour, salt, and the yeast mixture. Mix on medium-low speed for 5 to 7 minutes, until the dough is well-formed around the hook. If the dough is very dry after 3 minutes, add 1 tablespoon water. (Note: I don&#x27;t recommend mixing this dough without a stand mixer, it&#x27;s a stiff dough that gets nice and smooth this way).

Transfer the dough to a clean work surface and knead 2 to 3 minutes, until smooth and barely tacky, then form into a ball and place into a large bowl. Cover with plastic wrap and set aside in a warm spot for 60 to 90 minutes, until the dough has risen (it may double in size or slightly less).

Line 2 baking sheets with parchment paper, grease them very lightly with oil, and set aside. Turn the dough out onto a clean, unfloured, work surface and divide into 8 pieces. Form each piece into a ball by rolling on the countertop with a cupped hand. As you work with each piece through the next few steps, keep the dough that you’re not working with covered in plastic wrap.

Sprinkle a few drops of water onto the countertop. Take each dough ball and roll into a rope about 9 inches long. Place one hand palm up so that your four fingers are centered on top of the rope. Fold each side of the dough over your fingers, so that the ends overlap by about 2 inches. (see photo above). Holding the dough, turn your hand over and roll your hand on the countertop to seal the two ends together.

Place each finished piece onto a baking sheet. Dust the tops with a very slight amount of flour to keep the plastic wrap from sticking to the dough. Cover with plastic wrap and refrigerate overnight.

The next morning, remove the pans from the fridge and let sit at room temp for 1 hour.

Place one bagel into a small bowl of water to make sure it floats. If it sinks, let the dough proof for an additional 30 minutes or until one floats.

Prepare the poaching water: In a large pot, bring two quarts of water to a boil with the maple syrup, baking soda, and salt.

Add 3 bagels (or as many that comfortably fit) to the pot, reducing the heat if the water starts to boil over. Boil for 1 minute per side. Transfer the bagels back to the baking sheet, flipping them over so the smooth side is on top. Repeat with remaining bagels.

Prepare the toppings: Beat the egg white and water together in a small bowl, if desired. Brush the bagels with the egg wash and sprinkle with the seasoning. Alternatively, you can skip the egg wash and dip the top of the bagel straight into the seasoning, but the egg wash helps the seasoning adhere better to the bagel.

Bake for 14 to 18 minutes or until lightly golden brown.

As a native New Yorker, I know there&#x27;s nothing better than a fresh bagel schmeared with cream cheese. I no longer live in New York City, and I constantly crave the good old-fashioned bagels I grew up on– flavorful, modestly sweet, chewy ones with soft, shiny crusts. 

These bagels are made the classic way: You boil them in water for a couple of minutes before you bake them. This is probably one of the most bizarre things a person can do to the dough, but it works. So, if good bagels cannot be found where you live, worry no more; this recipe is infinitely adaptable, and the little bit of effort you put into making these bagels is well worth it.

New York-Style Bagel Recipe

/ 6 g active dry yeast

sugar

flour flour

/ 6 g salt

Optional Toppings: (Refer to Notes)

In ½ cup /120ml of the warm water,...

In ½ cup /120ml of the warm water, pour in the sugar and yeast. Do not stir. Let it sit for five minutes, and then stir the yeast and sugar mixture until it all dissolves in the water.

Mix the flour and salt in a large...

Mix the flour and salt in a large bowl. Make a well in the middle and pour in the yeast and sugar mixture.

Pour 1/3 cup / 80ml of warm water...

Pour 1/3 cup / 80ml of warm water into the well. Mix and stir in the rest of the water as needed. Depending on where you live, you may need to add an additional couple tablespoons to about ¼ cup/60ml of water. You want a moist and firm dough after you have mixed it.

On a floured countertop, knead the dough for...

On a floured countertop, knead the dough for about 10 minutes until it is smooth and elastic. Try working in as much flour as possible to form a firm and stiff dough.

Lightly brush a large bowl with oil and...

Lightly brush a large bowl with oil and turn the dough to coat. Cover the bowl with a damp dish towel. Let rise in a warm place for 1 hour, until the dough has doubled in size. Punch the dough down, and let it rest for another 10 minutes.

Carefully divide the dough into 8 pieces (I...

Carefully divide the dough into 8 pieces (I used a scale to be extra precise, but it’s not necessary). Shape each piece into a round. Now, take a dough ball, and press it gently against the countertop (or whatever work surface you’re using) moving your hand and the ball in a circular motion pulling the dough into itself while reducing the pressure on top of the dough slightly until a perfect dough ball forms (as pictured). Repeat with 7 other dough rounds.

Coat a finger in flour, and gently press...

Coat a finger in flour, and gently press your finger into the center of each dough ball to form a ring. Stretch the ring to about ⅓ the diameter of the bagel and place on a lightly oiled cookie sheet. Repeat the same step with the remaining dough.

After shaping the dough rounds and placing them...

After shaping the dough rounds and placing them on the cookie sheet, cover with a damp kitchen towel and allow to rest for 10 minutes. Meanwhile, preheat your oven to 425ºF / 220ºC / Gas Mark 7.

Bring a large pot of water to a...

Bring a large pot of water to a boil. Reduce the heat. Use a slotted spoon or skimmer to lower the bagels into the water. Boil as many as you are comfortable with boiling. Once the bagels are in, it shouldn’t take too long for them to float to the top (a couple seconds). Let them sit there for 1 minute, and then flip them over to boil for another minute. Extend the boiling times to 2 minutes each, if you’d prefer a chewier bagel (results will give you a more New York-Style bagel with this option).

If you want to add toppings to your...

If you want to add toppings to your bagels, do so as you take them out of the water. Alternatively, you can use an egg wash to get the toppings to stick before baking the bagels. You may want to use the “Optional Toppings” listed above to top the bagels. Use just one topping, or a combination to make your own Everything Bagel Seasoning.

Once all the bagels have boiled (and have...

Once all the bagels have boiled (and have been topped with your choice of toppings), transfer them to an oiled or parchment-lined baking sheet.

Bake for 20 - 25 minutes, or until...

Bake for 20 - 25 minutes, or until golden brown (I usually err on the side of 20 minutes).

Cool on a wire rack (Or, if you’re...

Cool on a wire rack (Or, if you’re impatient like I am, slice one of these babies open and spread on some of your favorite cream cheese or softened butter. Take a bite… Oh babyyy!)

https://mediavine-res.cloudinary.com/video/upload/j2glsbgmls3lgrgadh7d.mp4

This bagel recipe is so easy that you’ll be bowing down to the bagel god after you take a bite out of one of these freshly made homemade chewy bagels!

Jerusalem Bagels are the lighter, airier, more bread-like cousin of the NY-style bagel and they’re super easy to make (and enjoy!) at home.

Jerusalem Bagels

milk

active dry yeast

vegetable, canola, avocado oil

all-purpose flour

egg,

Everything bagel seasoning

In a small microwave safe bowl or glass measuring cup, add the milk and water. Heat until approximately 90-95ºF. You do not want the mixture to be too hot otherwise it’ll kill the yeast.If you don’t have a thermometer, check the temperature with your finger. It should be slightly cooler than bath water but not so hot that you need to pull your finger away quickly.

Put the warm milk/water into a large mixing bowl (or the bowl of your stand mixer if you will be using one) and sprinkle the yeast on top.

Add in the oil and the sugar, stirring gently.

Cover the bowl with a clean dish towel and let it sit for 10 minutes.

After 10 minutes, the yeast mixture should be foamy and smell yeasty.

Whisk it gently to break up any lumps then sift the flour over the liquid using a mesh sieve or hand sifter.

Attach the bowl to your mixer fitted the dough hook and knead on medium-low speed (2 on a kitchenaid mixer) for 10 minutes.

If kneading by hand, do so for 10 minutes. The dough should be smooth and just slightly sticky.

Cover the bowl with plastic wrap and allow it to rise in a warm spot for 30 minutes or until doubled in size. I like to stick them in my cool oven with the light on. This provides just enough warmth for proofing. The temperature should be no more than 80ºF.

Line two baking trays with baking parchment and set next to your work station.

Sprinkle your work surface lightly with flour and divide the dough into six equally-sized pieces. I like to weigh the dough on a kitchen scale then divide that weight by 6. If you do not own a kitchen scale or prefer to eyeball it, go for it. They do not need to be perfect.

Roll each piece of dough into a thick rope, about 18 inches long. Join the ends of each snake and press them together to seal.

Gently stretch the dough to make a long hole in the center. Place the bagels on the trays, 3 to a tray, evenly spaced out to allow room for rising.

Brush each bagel gently with the beaten egg then sprinkle with everything bagel seasoning.

Allow the bagels to rise in a warm spot 30 minutes or until doubled in size.

Meanwhile, preheat the oven to 350°F (175°C).

Once the bagels have risen, bake in the preheated oven for 12-15 minutes, or until the bagels are golden brown.

Allow to cool on trays for 10 minutes then move to a wire rack to cool completely.

Jerusalem Bagel 

This Bagel recipe is perfect for making chewy, homemade bagels in your own kitchen! Surprisingly simple, I&#039;ll walk you step-by-step through the process. I do recommend reading through the entire recipe and watching the video (below the recipe) before beginning.

Homemade Bagel Recipe

water (between 105-110F (475 milliliters, 40-45C))

olive oil

Tablespoons light brown sugar (firmly packed)

bread flour, plus additional as needed ((750 grams) + additional as needed)

Tablespoon cornmeal (for dusting baking sheet)

water ((2L))

honey

Bagel toppings² (as desired (see note))

Pour water into the bowl of a stand mixer³. Add yeast and 1 teaspoon granulated sugar. Allow to sit for 5 minutes or until foamy. Stir in oil and brown sugar.

In a separate bowl stir together flour and salt.

Attach dough hook to mixer and stir on low speed, gradually adding flour mixture until completely combined until dough is clinging together, is no longer sticky to the touch and is pulling away from the sides of the bowl. If needed, add additional flour, one tablespoon at a time (I often have to add as much as 6 additional tablespoons). Dough should feel almost dry to the touch and should not stick to your fingers.

Knead with a dough hook for 4-5 minutes, but if your mixer seems to be struggling (my KitchenAid can’t handle this dough) then remove the dough and knead by hand on a clean countertop for 5-6 minutes or until dough is smooth and elastic.

Place dough in a lightly oiled bowl, cover tightly, and place in a warm, draft-free place to rise until doubled in size (about 1-2 hours).

While dough is rising, prepare two cookie sheets by lining with parchment paper and then sprinkling cornmeal over the surface of the parchment (you only need a light sprinkling, about 1 ½ teaspoon per sheet).

Gently deflate dough and divide into 12 even pieces. Form each into a tight ball and then use your thumb to gently form a hole in the center that is about 2” wide (see video or photos in post for a visual if needed). Place bagels on prepared baking sheets, about 6 to a sheet, spacing each several inches apart.

Cover bagels with a clean towel and set aside. Meanwhile, preheat oven to 425F (220C) and pour two quarts of water into a large pot or Dutch oven. If using honey, add this to the pot as well and stir until combined.

Bring water (and honey, if using) to a rolling boil. Boil bagels, 2-3 at a time, for 45-60 seconds on each side. Return to prepared baking sheet.

Once your bagels have been boiled, prepare egg wash by whisking together egg and water. Brush egg wash liberally over bagels and sprinkle with any bagel toppings you would like to use (see notes for suggestions, you can of course leave them plain instead; brush with egg wash but do not add any toppings).

Transfer to 425F (220C) oven and bake on center rack for 22 minutes or until golden brown. I recommend baking one sheet at a time.

Allow bagels to cool before enjoying. Use a serrated bread knife to cut in half, if desired.

https://www.youtube.com/watch?v=0vv3-0MVr8A

This Bagel recipe is perfect for making chewy, homemade bagels in your own kitchen!

Full Printable Recipe: https://sugarspunrun.com/homemade-bagel-recipe/

Ingredients
2 cups warm water between 105-110F (475ml, 40-45C)
5 teaspoons active dry yeast
1 teaspoon granulated sugar
2 Tablespoon olive oil
3 Tablespoons light brown sugar firmly packed
6 cups bread flour, plus additional as needed 750g+ additional as needed
1 Tablespoon salt
1 Tablespoon cornmeal for dusting baking sheet
For Boiling
2 quarts water 2L
¼ cup honey or barley malt syrup¹ optional (60ml)
Egg wash
1 large egg
1 teaspoon water
Bagel toppings² as desired (see note)

Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
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Instructions
00:00 Introduction
00:19 Pour water into the bowl of a stand mixer³. Add yeast and 1 teaspoon granulated sugar. Allow to sit for 5 minutes or until foamy. Stir in oil and brown sugar.
01:11 In a separate bowl stir together flour and salt.
01:40 Attach dough hook to mixer and stir on low speed, gradually adding flour mixture until completely combined until dough is clinging together, is no longer sticky to the touch and is pulling away from the sides of the bowl. If needed, add additional flour, one tablespoon at a time (I often have to add as much as 6 additional tablespoons). Dough should feel almost dry to the touch and should not stick to your fingers.
03:22 Knead with a dough hook for 4-5 minutes, but if your mixer seems to be struggling (my KitchenAid can’t handle this dough) then remove the dough and knead by hand on a clean countertop for 5-6 minutes or until dough is smooth and elastic.
04:03 Place dough in a lightly oiled bowl, cover tightly, and place in a warm, draft-free place to rise until doubled in size (about 1-2 hours).
While dough is rising, prepare two cookie sheets by lining with parchment paper and then sprinkling cornmeal over the surface of the parchment (you only need a light sprinkling, about 1 ½ teaspoon per sheet).
04:27 Gently deflate dough and divide into 12 even pieces. Form each into a tight ball and then use your thumb to gently form a hole in the center that is about 2” wide (see video or photos in post for a visual if needed). Place bagels on prepared baking sheets, about 6 to a sheet, spacing each several inches apart.
05:42 Cover bagels with a clean towel and set aside. Meanwhile, preheat oven to 425F (220C) and pour two quarts of water into a large pot or Dutch oven. If using honey, add this to the pot as well and stir until combined.
05:52 Bring water (and honey, if using) to a rolling boil. Boil bagels, 2-3 at a time, for 45-60 seconds on each side. Return to prepared baking sheet.
07:20 Once your bagels have been boiled, prepare egg wash by whisking together egg and water. Brush egg wash liberally over bagels and sprinkle with any bagel toppings you would like to use (see notes for suggestions, you can of course leave them plain instead; brush with egg wash but do not add any toppings).
08:22 Transfer to 425F (220C) oven and bake on center rack for 22 minutes or until golden brown. I recommend baking one sheet at a time.
08:32 Allow bagels to cool before enjoying. Use a serrated bread knife to cut in half, if desired.

Notes
Poppyseeds, sesame seeds, Shredded Asiago or cheddar cheese all make great toppings. To make a simple everything bagel topping, see below:
If you don't have a stand mixer, you can make this recipe by hand. Be sure to use a large bowl and keep in mind that initially combining the ingredients will be more of an arm workout, though!
Everything Bagel Topping:
Stir together 2 teaspoons poppyseeds with 1 teaspoon each of sesame seeds, dried onion flakes, dried garlic flakes, sea salt or kosher salt. Sprinkle over bagels, you may not use all of the mixture!
How to make in advance:
Bagel dough may be made 1-2 days in advance. After preparing dough and placing it in an oiled bowl, cover tightly and allow to rise in the refrigerator for 1-2 days before using. Allow the dough to sit at room temperature for 30-60 minutes before proceeding with the recipe.
How to Store:
Allow bagels to cool completely before storing. Store in an airtight container at room temperature for 3-5 days.
Bagels may also be frozen for several months, but I do not recommend refrigerating.

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How To Make Homemade Bagels

You only need simple pantry staples to make this delicious bagel recipe! They&#039;re so soft, chewy, and easy to make from scratch!

Bagel Recipe

water (100-110F (360 milliliters))

sugar or barley malt syrup

active dry yeast ((0.25-ounce packet/7 grams))

bread flour (plus more for sprinkling (540 grams))

water ((2.8L))

Toppings (such as everything bagel seasoning, sesame seeds, poppy seeds, dried minced onion)

In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine the water, sugar or malt syrup, and yeast and stir together. Let stand until the mixture is very foamy, about 10 minutes.

To the yeast mixture, add the flour and salt. Mix together using a wooden spoon or turn the mixer on low speed and mix until a dough starts to form. If mixing by hand, turn out the dough onto a lightly floured surface and knead by hand until a smooth and elastic dough is formed, about 10 to 15 minutes. If using a stand mixer, continue mixing on low speed for about 10 to 15 minutes. (The dough should start to pull cleanly away from the bowl and “slap” the sides while mixing after about 8 minutes. Add another tablespoon of flour as needed.) Transfer the dough to a large lightly oiled bowl. Cover and let rise in a warm place until doubled in size, about 1 hour.

Line two large baking sheets with parchment paper and lightly grease the paper.

Punch down the dough and turn out onto a clean work surface. Divide the dough into 8 equal pieces. (For smaller bagels, divide into 12.)  Shape each piece into a ball by cupping your hand around the dough ball and moving it in a circular pattern. (This will tighten the ball.)

Gently flatten each ball. Lightly oil your hands, then press your finger into the center and through the dough creating a small hole. Pick up the dough and begin stretching it in a circular motion, widening the hole and creating a donut shape. When the hole is about 2 inches wide, place it on the greased parchment paper, spacing each one a few inches apart. Loosely cover and let rest for 20 minutes.

For the Dough:

Meanwhile, preheat the oven to 425F.

Place the water in a large wide pot and bring it to a boil over medium-high heat. Reduce the heat to medium-low to maintain a simmer and stir in the sugar or syrup and baking soda.

Working with two or three at a time, add bagels to the pot of water. (They might sink to the bottom of the pot.) Cook for 1 minute. Using a spider or slotted spoon, flip them over and cook for another minute. (They should be floating at this point if they weren’t already.) Remove each bagel, letting the excess water drain off, and place it back on the baking sheet. Immediately sprinkle on or dip in the toppings of your choice, if desired.

Bake for 15 minutes. Flip the bagels over and continue baking for 5 to 10 minutes or until deep golden brown. (Flipping creates a more even bake and helps keep their round shape.) Let cool on a wire rack for at least 10 minutes before serving. Cool completely before storing in an airtight container for up to 3 days. Bagels freeze great! Just cut in half before freezing.

For the Boiling and Assembly:

https://www.youtube.com/watch?v=KRXVJt5J5tA

You won’t believe how easy it is to make this homemade Bagel recipe with only a few simple ingredients! You will fall in love with these bagels as they are so soft on the inside, with the perfect amount of chewiness along with a deliciously crisp exterior. This foolproof recipe will have you enjoying freshly baked bagels in no time.

RECIPE: https://preppykitchen.com/bagel-recipe/

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Easy Homemade Bagels

Can you get a proper New York-Style Bagel at home, without the bagel shop? You have to try my homemade New York Style Bagel recipe to find out just how chewy and perfect they are!

Easy New York-Style Bagel Recipe

(6 grams/.2 ounces) instant dry yeast

½ tablespoons(18.75 grams/0.66 ounces) sugar

½ teaspoons(9 grams/0.26 ounces) salt

(10 1/2 floz/300 milliliters) warm water

(3 ¾oz/105 grams) extra bread flour

Caraway seeds, minced garlic, poppy seeds, dried onions, and sesame seeds.

In the bowl of an electric mixer fitted with a dough hook, mix the flour, yeast, sugar, and salt in a large bowl on medium/low speed.

Slowly add the warm water. Stir in just enough water for your dough to form a ball and clean the bottom of the bowl.

Knead the dough on medium/low speed for roughly 10 minutes. While it is kneading slowly incorporate the extra 3/4 cup (3 ¾oz/105g) of flour until your dough is smooth and elastic. Try working in as much flour as possible to form a firm but stiff dough. Add a few drops of water if needed to incorporate more flour. (See video for a step by step)

Lightly brush a large bowl with oil and turn the dough to coat. Cover the bowl tightly with cling wrap and a dishtowel. Let rise in a warm place for 1 hour, until the dough has doubled in size.

Once doubled, punch the dough down and carefully divide the dough into 8 pieces (roughly 4oz/115g each).

Making the Bagel Dough

Shape each piece into a smooth, round ball. Now, take a dough ball, and press it gently against the countertop moving your hand and the ball in a circular motion pulling the dough into itself while reducing the pressure on top of the dough slightly until a perfect dough ball forms. Repeat with the rest of the dough.

Gently press your finger into the center of each dough ball to form a ring. Stretch the ring to about 1/2 the diameter of the bagel (around 1 1/2 inches) and place on a lined cookie sheet. Repeat the same step with the remaining dough.

Once more, repeat the process of shaping the bagels as they might have sprung back into shape. (Watch video for step by step!)

After shaping the dough rounds and placing them on the cookie sheet, cover with cling wrap and a towel and allow to rest for 20 minutes.

Shaping the Bagels

Meanwhile, preheat your oven to 425ºF (210ºC) and bring a large pot of water to a boil.

Carefully place the bagels one by one into the water. Boil as many as you are comfortable with boiling. Let them boil there for 2 minutes, and then flip them over to boil for another 2 minutes. Boiling the bagel makes for that authentic chewy bread we love in a New York style bagel.

Remove bagels and place them back on your lined cookie sheet. Egg wash one by one and top with the ingredients listed above or add your own flavor.

Bake for about 20 minutes or until golden brown.

Cooking the Bagels

So, bagels actually aren&#x27;t at there very best straight from the oven. Leave them in an airtight container overnight at room temperature and the flavor and texture are significantly better (you will see). Enjoy within 3 days or freeze for up to 8 weeks.

Storing Bagels

Love this recipe. It’s so easy and the bagels turn out great. The only change I make is I do not add any extra flour on top of the 500g, as I’ve found it makes my dough too stiff.

I never ever thought I could ever make bagels and look what I did today. Gemma I could never have done this without you, thank you. These bagels turned out so perfect!

Just made a test batch. Absolutely great. Although, neither way given to shape them was practical. I ended up using an artisan technique instead. I'll update you all when I do it for real tomorrow  40 Bagels. Asiago, everything, chocolate chip, plain.

Gemma, once again your recipe has been bookmarked and saved. This one is a keeper for sure, mine are just baking and like some of your other commenters said, I will be going right in as soon as they're cool enough to bite into! Keep up the fantastic work!

I love your website Gemma! I have made a few different breads, desserts and pretzels but this one is my new obsession! I’ve made these bagels twice this week and the hardest part is waiting until the next day to eat them. They’re not the most uniform or prettiest bagels but they taste amazing and so much better than store bought. Thank you for all the videos and tips and most of all the amazing recipes! :)

Such an easy recipe, taste is bomb. I did sharp cheddar and fresh jalapenos on top. My question- they are so very chewy. How do I get them softer so they are easier on the jaw?

Corrected rating from Kay these are very good!????

Excellent!  Just know stand up mixer gets you so far… Kneading by hand  is way to go …my favorite bagel is an Egg…anyway to modify this recipe for egg bagel?

I love this recipe!  It's delicious!  Would you ever consider expanding this recipe to encompass more flavors like Blueberry, Onion, Cinnamon Raisin, and Egg? :) :)

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