This Bagelrecipe is perfect for making chewy, homemade bagels in your own kitchen! Surprisingly simple, I'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.
6cupsbread flour, plus additional as needed(750g) + additional as needed
1Tablespooncornmeal for dusting baking sheet
¼cuphoney or barley malt syrup¹optional (60ml)
Bagel toppings²as 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.
¹Many bagel recipes call for boiling barley malt syrup or honey with the water for a chewier bagel with a slightly sweet exterior. I usually add honey to the water, but my taste-testers (family members!) have never been able to tell the difference between when I do and don’t add honey. Barley malt syrup is used with most traditional bagel recipes, but is harder to find and I've been completely satisfied with the taste of these bagels made without this syrup.²Poppyseeds, sesame seeds, Shredded Asiago or cheddar cheese all make great toppings. To make a simple everything bagel topping, see below:³If 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.This recipe was developed after studying recipes from many sources, most significantly from Food Guy, Baking Illustrated, and my soft pretzel recipe.