Classic Homemade Bagels
Learn how to make classic homemade bagels with a chewy crust and soft interior. This recipe includes a cold proof for enhanced flavor and two shaping methods for perfect bagels every time.
Equipment
- Large mixing bowl
- Stand mixer with dough hook (optional)
- Plastic wrap
- Baking sheet
- Parchment paper
- Large pot
- Slotted spoon or spider
- Wire rack
Ingredients
Bagel Dough
- 4 cups Bread Flour
- 1 ½ cups Warm Water
- 1 ½ teaspoons Instant Yeast
- 2 tablespoons Granulated Sugar for the dough
- 2 teaspoons Salt
Boiling Water & Topping
- ¼ cup Granulated Sugar for the boiling water
- 1-2 tablespoons Malt Barley Flour or Malt Syrup optional, for boiling water
- 1 Egg White optional, lightly beaten
- Toppings optional: Sesame seeds, poppy seeds, everything bagel seasoning, flaky sea salt
Instructions
Dough Preparation
- Activate the yeast by combining warm water, instant yeast, and 1 tablespoon of sugar in a large bowl; let it sit for 5-10 minutes until foamy.
- Add bread flour and salt to the yeast mixture, then mix on low speed with a dough hook for 8-10 minutes, or knead by hand for 12-15 minutes, until the dough is smooth and elastic.
- Form the dough into a ball, place it in a lightly oiled bowl, cover, and let it rise in a warm place for about 1 hour until nearly doubled in size.
Shaping & Cold Proof
- Gently punch down the dough, divide into 8 equal pieces (100-110g each), and shape each into a tight ball.
- Place the dough balls on a lightly floured baking sheet, cover loosely, and refrigerate overnight (12-24 hours) for a cold proof.
- The next day, remove dough balls from the fridge and let them sit at room temperature for 15-20 minutes while preparing the boiling water.
- Shape bagels using either the poke method (stretch a hole in the center) or the rope method (roll into a rope, join ends). Place shaped bagels on a parchment-lined baking sheet.
Boiling & Baking
- Preheat oven to 425°F (220°C) and bring a large pot of water to a rolling boil; add the remaining ¼ cup granulated sugar and optional malt to the boiling water.
- Gently drop 2-3 bagels into the boiling water at a time and boil for 60-90 seconds per side, flipping halfway through.
- Carefully remove boiled bagels, drain excess water, and place them back on the parchment-lined baking sheet; if desired, brush with egg white and sprinkle with toppings.
- Bake for 18-22 minutes until deeply golden brown and shiny, rotating the baking sheet halfway for even browning.
- Transfer the baked bagels to a wire rack to cool completely.
Notes
The cold proof is crucial for developing the characteristic flavor and chewiness of the bagels. Don't skip this step! Adjust boiling times slightly for a chewier (longer boil) or softer (shorter boil) bagel. Make sure your yeast is active for a good rise. For best results, use bread flour for its higher protein content.