How To Make Bagels At Home

This recipe has three main parts: the dough, the poaching liquid, and the toppings. And here are the ingredients that you require to make this easy homemade bagel recipe.

Bread flour

The basic constituent of the bagel is its chewy texture, which comes from the high protein content. This protein forms strong gluten networks that make the bagel rise, giving it that characteristic firm, dense, and truly chewy texture.

For those who do not have bread flour, all-purpose flour is applicable, but it yields somewhat less chewy bagels.

Maple syrup

Activates the yeast by providing sugar for it to feed on. It also adds a subtle sweetness to the bagels.

Used in the dough and the poaching liquid, it contributes to flavor and helps achieve a golden-brown color on the bagel's exterior.

Warm water

Activates the yeast to help build the dough by bringing all the ingredients together. Everything is about the temperature-too hot it will kill the yeast, too cool it simply won't activate. It's also the base for poaching liquids.

Active dry yeast

This will make the dough rise as it feeds the yeast on the sugars in the maple syrup, which produces carbon dioxide. This makes the internal airy textural structure inside the bagel structure dense.

Sea salt

Flavor both the dough and the poaching liquid; it balances yeast activity in the dough, which in turn helps in the overall flavor of the bagels while improving the texture due to the development of gluten.

Baking soda

Added to the poaching liquid to increase its pH. This, in turn, serves to give a browner, more shiny crust when baking the bagels and accounts for their characteristic appearance and texture.

Sesame seeds, and poppy seeds

Common bagel toppings that give flavor, texture, and appeal to the eye. They are sprinkled on the bagels before baking, often after the bagels have been boiled in the poaching liquid.

These seeds stick to the wet surface of the boiled bagels and become toasted during baking.

Follow these steps on how to make bagels easy at home:

Ingredients

For the dough:

• 1 tablespoon maple syrup or barley malt syrup
• 1 packet (2¼ teaspoons) active dry yeast
• 1¼ cups warm water
• 4½ cups (540 grams) bread flour
• 2 teaspoons sea salt

For the poaching water:

• 1½ tablespoons maple syrup
• 2 teaspoons baking soda
• ½ tablespoon salt

For the toppings:

• 1 egg white (optional)
• 1 tablespoon water (optional)
• Everything Bagel Seasoning

Step-By-Step Instructions

1. Make the dough

Mix 2 tablespoons of maple syrup, 1 teaspoon of yeast, and 3/4 cup of warm water in a small bowl. Let it be proof for 5 minutes.

Place 3 cups of all-purpose flour and 1.5 tsp of salt in your stand mixer bowl, then add the yeast mixture, start the mixer on low, and mix for about 5–7 minutes. The dough should form around a dough hook.

If it seems too dry after 3 minutes, add 1 tbsp of water. Now knead the dough by hand for 2–3 minutes, until it is smooth. Put it in a lightly oiled bowl, cover, and place it in a warm spot to rise for 60–90 minutes.

2. Shape the bagels

Divide the risen dough into 8 equal pieces. Form each piece into a ball, and then roll each ball into a 9-inch rope. For a bagel shape, overlap the ends of the rope and seal them together.

Place shaped bagels on greased baking sheets, cover lightly and refrigerate overnight.

3. Baking and poaching

The next morning, remove the bagels from the refrigerator and let them sit at room temperature for 1 hour. Preheat your oven to 450°F (230°C).

Test if the bagels are ready by placing one in a bowl of water - it should float. If it sinks, allow more proofing time.

In a large pot filled with water, add maple syrup, baking soda, and salt to a boil. Poach each bagel for 1 minute per side.

4. Bake and enjoy

Brush the bagels with an egg wash if desired. Sprinkle Everything Bagel Seasoning on it. Bake for 14–18 minutes until golden brown. Let the bagel rest for a while and enjoy!

This simple mixture yields a classic, great-tasting bagel seasoning to make at home.

Ingredients:

• 4 teaspoons white sesame seeds
• 2 teaspoons black sesame seeds (or more white if you want)
• 2 teaspoons poppy seeds
• 2 teaspoons dried minced garlic
• 2 teaspoons dried minced onion
• 1 teaspoon flaky sea salt, such as Maldon

Instructions:

1. Assemble all the ingredients.
2. In a small bowl, fuse all the seeds, the dried garlic, the dried onion, and the sea salt.
3. Mix well until it is well combined.
4. This is a seasoning to sprinkle over homemade bagels before baking.

Knowing these tips helps you produce your homemade bagels with the right texture, flavor, and appearance.

1. Weigh your flour:

Use a kitchen scale for precise measurements, especially given the large amount of flour in this recipe.

Cup measurements can vary based on factors like measuring cup size and how tightly flour is packed. If using cups, follow proper flour measuring techniques for best results.

2. Place dough to rise in a warm spot:

Yeast loves warmth, so let your dough rise in a warm spot for its effective rise. A sunny windowsill will suffice. This encourages faster and more efficient fermentation.

3. Dough covered:

Always cover the dough with plastic wrap when not actively working with it. This prevents the surface from drying out and maintains moisture, keeping the dough pliable.

Cover during both the initial rise and overnight rise, as well as any portions not being actively shaped.

4. Use the float test before boiling:

Before boiling bagels, test if they're ready by placing one in a small bowl of water. If it floats, they're good to go. If not, let the dough proof for another 30 minutes and test again.

This ensures the dough has enough air for proper texture - boiling too soon results in dense bagels.

These suggestions range from accurate measurement to proofing the dough, striking the key aspects of bagel making necessary to obtain professional results at home.

Proper storage is important for maintaining the quality of homemade bagels due to their unique structure. Here are the key points for storing bagels:

1. Avoid air exposure:

• Don't leave bagels uncovered for extended periods as this can dry them out.

2. Short-term storage (up to 3 days):

• Use a paper bag or zip-top plastic bag
• Store at room temperature
• Ensure bagels are completely cool before bagging to prevent sogginess

3. Longer-term storage (up to 2 months):

• Freeze bagels in an airtight container or freezer bag

4. Freshness timeline:

• At room temperature (when stored properly): Up to 5 days
• In the freezer: Approximately 3 months

5. Homemade vs. store-bought:

• Store-bought bagels often restrain preservatives, allowing for longer shelf life
• Homemade bagels, while more delicious, typically don't last as long due to lack of preservatives

These serving suggestions offer a range of options from traditional to more contemporary, accommodating different dietary preferences.

1. Weekend Brunch:

• Top with vegan carrot lox or regular lox
• Add cream cheese
• Include classic toppings like cucumbers, capers, and dill

2. Quick Breakfast or Lunch:

• Toast the bagel for added crispness
• Spread with options like:
• Cream cheese
• Mashed avocado
• Hummus
• Baba ganoush

3. Sandwich Variations:

• Use as bread for various sandwich fillings:
• Egg salad
• Vegan egg salad
• Chickpea salad

Whether you're looking for a quick meal or a more indulgent brunch option, these ideas provide a good starting point for enjoying your freshly made bagels in various ways.