Bagels From Scratch Recipe
Experience the joy of homemade bagels with this simple, satisfying recipe.
Imagine biting into a warm, freshly-baked bagel, its crust delicately crisp and the inside chewy and satisfying. It's a comfort food that brings a sense of accomplishment when made from scratch. Whether toasted with a smear of cream cheese or simply savored with a pat of butter, homemade bagels are about as satisfying as it gets. My first experience with homemade bagels happened on a rainy weekend, with jazz softly playing in the background. Combining the simplicity of flour, water, yeast, and salt felt almost magical, as if I were unlocking a secret door to a cozy bakery right in my kitchen. The key to these bagels is in the boiling step, a moment where they start to transform, gaining that distinct texture. This recipe captures what I love most: a gentle morning ritual that fills the home with the warm scent of baking bread. Plus, with a few simple tweaks, each bagel can carry its unique character – an onion bagel waking up the taste buds or a sesame-studded one, nutty and satisfying. Perfect for a leisurely brunch or a special breakfast to kick off the weekend, these homemade bagels invite you to slow down and savor every step.
Step-by-Step
- 01Step 1 / 8
In a large bowl, mix flour, salt, sugar, and yeast.
Gradually add warm water and barley malt syrup, stirring until a rough dough forms.
- 02Step 2 / 8
Knead the dough on a floured surface until smooth and elastic, about 8-10 minutes.
The dough should spring back when pressed.
- 03Step 3 / 8
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm area until doubled in size, about 1 hour.
- 04Step 4 / 8
Deflate the dough and divide it into 8 pieces.
Roll each piece into a ball and poke a hole in the center with your finger, gently stretching it to form a bagel shape.
- 05Step 5 / 8
Preheat the oven to 425°F (220°C).
Line a baking sheet with parchment paper and set aside.
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- 06Step 6 / 8
Bring 2 quarts of water to a boil in a large pot, adding barley malt syrup.
Boil bagels, 2-3 at a time, for 1 minute per side.
- 07Step 7 / 8
Transfer boiled bagels to the prepared baking sheet.
If desired, sprinkle with toppings like sesame or poppy seeds.
- 08Step 8 / 8
Bake the bagels in the preheated oven for about 20-25 minutes, until golden brown.
Cool on a wire rack before serving.
Chef Tips
- •For best results, measure flour using a kitchen scale to ensure accuracy.
- •Allow bagels to slightly cool before slicing to maintain their structure.
- •Try experimenting with different toppings like garlic flakes or everything bagel seasoning.
- •If the dough is too sticky, add a little more flour, a tablespoon at a time.
- •Ensure the water temperature is warm but not hot for proper yeast activation.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
Yes, shape the bagels, refrigerate overnight, then boil and bake them fresh the next day.
What can I substitute?+
You can substitute honey for barley malt syrup in both the dough and boiling water.
How do I store leftovers?+
Store in an airtight container at room temperature for up to 3 days or freeze for up to a month.
