Real Homemade Bagels

Real Homemade Bagels

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"A recipe for that authentic bagel flavor and texture."

Ingredients

3 h 20 m {{adjustedServings}} servings 649 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 649 kcal
  • 32%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 130.4g
  • 42%
  • Protein:
  • 14.4 g
  • 29%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1374 mg
  • 55%

Based on a 2,000 calorie diet

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Directions

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  1. Combine 1 1/4 cup water, flour, sugar, 1 teaspoon salt, vegetable oil, and yeast in the mixing bowl of a stand mixer. Mix on low speed using the dough hook until well-developed, about 8 minutes. To ensure the gluten has developed fully, cut off a walnut-sized piece of dough. Flour your fingers, and then stretch the dough: if it tears immediately, the dough needs more kneading. Fully developed dough should form a thin translucent "windowpane."
  2. Transfer the dough to a lightly oiled bowl, cover it with plastic wrap and a kitchen towel, and let rise for 2 hours.
  3. Punch the dough down, place it on a lightly floured work surface, and use a knife or dough scraper to divide the dough into 6 pieces (or more, for smaller bagels). Roll each piece of dough into a sausage shape about 6 inches long. Join the ends to form a circle. Repeat with the remaining dough, and let the bagels rest for 15 minutes.
  4. Preheat oven to 475 degrees F (245 degrees C). Line a baking sheet with parchment paper. Arrange small plates with poppy seeds, sesame seeds, and onion flakes next to the baking sheet.
  5. Bring 4 quarts water to a boil in a large pot. Add honey, if desired (see Editor's Note). Boil the bagels, three at a time, until they rise to the surface of the pot, about 1 minute per side. Remove the bagels with a slotted spoon and place them on the parchment-lined baking sheet.
  6. Dip the tops of the wet bagels into the toppings and arrange them, seeds up, on the baking sheet. Sprinkle with coarse salt, if desired. Bake in the preheated oven until the bagels begin to brown, 15 to 20 minutes.

Footnotes

  • Editor's Note:
  • Adding honey or barley malt syrup to the boiling water bath gives the bagels a pleasing chewy texture with a hint of sweetness. You may omit the honey, if desired. The nutrition data for this recipe includes the full amount of the honey. The actual amount of the honey consumed will vary.
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Reviews

88
  1. 99 Ratings

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I'm working on my second batch of this bagel formula. I use malt syrup as I think it improves the crust a bit. So far, I've stayed with the Very Hot (475-F) oven and bake to color, a bit less ...

Ok i am the first to review your recipe! Wonderful! So good crusty on the outside an chewey in the middle these taste like a true bagel! I did only end up using 4 cups flour this recipe will be...

I followed the recipe, but not the instructions. I added the 1 1/4 cup of hot water, sugar and yeast together in my KitchenAid mixer. I let the yeast get frothy and then added in the salt, oil a...