How to Make Bagels

Not all bagels are created equal; in fact, truly great bagels are so hard to find, I decided to learn how to make bagels at home. This recipe for the classic bagel is easy to follow; once you get the basics down, switch up the toppings and flavors to delight every bagel lover in the house.

Course Breakfast

Cuisine American

Cook Time 2

Total Time 2

Servings bagels

Calories 177kcal

Author Meggan Hill

Ingredients

2 1/4 teaspoons active dry yeast (see note 1)
1 1/2 cup warm water 110 degrees
4 cups bread flour (see note 2)
3 tablespoons barley malt syrup divided (see note 3)
4 teaspoons granulated sugar
2 teaspoons salt
1 tablespoon olive oil
Everything Bagel Seasoning or poppy seeds, sesame seeds, or coarse salt (see note 4)

US Customary - Metric

Instructions

Soften (bloom) the yeast in the warm water for 5 minutes.
In an electric mixer fitted with the dough hook attachment, combine flour, 2 tablespoons barley malt syrup, sugar, and salt. With the motor running on low, slowly drizzle in the yeast mixture.
Increase the mixer speed to medium and mix until shiny and smooth, 6 to 10 minutes. If the dough becomes stuck to the dough hook, scrape the dough off the hook and return to the bottom of the mixer bowl.
Turn out the dough onto a dry surface and shape into a ball. Place in a greased bowl and brush with olive oil. Cover the bowl with plastic wrap and let rise in a warm place (80 to 85 degrees, see notes) for 20 minutes (it will double in volume).
Turn out the dough onto a dry surface and divide into 12 equal portions of dough. Working with 1 portion of a dough at a time, roll the dough into a 9-inch rope. Moisten the ends of each rope and wrap the dough around to form a circle. There should be a hole approximately the size of a quarter in the middle and the ends of the dough should overlap by at least 1 inch. Repeat with remaining portions.
Cover the shaped bagels with a damp towel and let rise in a warm place (80 to 85 degrees) for another 10 minutes. Meanwhile, arrange a cooling rack over a baking sheet. Line a second baking sheet with parchment paper.
Bring a large, shallow pan of water and remaining 1 tablespoon barley malt syrup to a simmer. Boil the bagels in batches, 3 to 4 at a time, for 30 seconds on each side, adjusting the heat of the stove to maintain a simmer. Remove to the cooling rack set over a baking sheet and repeat with remaining bagels. Preheat the oven to 425 degrees.
While the top of the bagels are still damp, sprinkle with Everything Bagel Seasoning, sesame seeds, poppy seeds, or coarse salt. Transfer the bagels to the parchment-lined baking sheet.
Bake until the bagels are golden brown, about 20 to 25 minutes. Switch the positions and rotate the orientation of the sheets halfway through baking time. Remove from the oven and let rest for at least 30 minutes before serving.

Notes

Active dry yeast: Sold in little packets or jars at the store in the baking aisle. If you already have some, make sure it's active and hasn't expired. If you buy the jar, store it indefinitely in the freezer after opening.
Bread flour: Bread flour has a higher protein content that's well-suited for making breads, rolls, and (of course) bagels.
Barley malt syrup: Barley malt syrup gives the bagels some color and gives them a glossy shine. It's also responsible for classic bagel flavor and an improved shelf life. Look for it in health food stores and markets with well-stocked baking aisles. Store it in the refrigerator once you open the jar.
Everything bagel seasoning: To make your own, just combine 2 tablespoons poppy seeds, 1 tablespoon EACH white sesame seeds, black sesame seeds, dried minced garlic, dried minced onion, and 2 teaspoons coarse salt.
Proofing the dough: Turn your oven on to the lowest temperature it will go, usually 200 degrees. Once it reaches 110 degrees, turn the oven off. Place the dough in the oven and close the door. Opening the oven door will lower the heat a bit, and that’s okay (you’re aiming for 75 to 85 degrees).
Bagel hole sizing: When I make bagels, I aim for quarter-sized holes; but the larger the hole, the larger and flatter the bagel usually is. The smaller the hole, the puffier the bagel.
Egg wash for toppings: If you’re going all out with the toppings but need a little glue to hold them in place, try an egg wash. Bagels brushed with a bit of beaten egg white before topping will be shinier, and hold onto their toppings better.
Flavoring the dough: Try adding bits of cooked chopped bacon, chopped fresh chives, garlic, or diced onions. For a cinnamon bagel, add up to a teaspoon of ground cinnamon to the dough, and maybe even a handful of raisins! Or make summer bagels with pesto and chopped sun-dried tomatoes.
Make ahead: If you’re aiming for fresh bagels for breakfast, mix and shape the dough the night before. Immediately cover and refrigerate. In the morning, turn on the oven and bring the water to a boil, then remove and follow the boiling and baking as above. The bagels will not need to warm up or rise any further.
Freezing: Baked bagels can successfully be frozen, as long as they’re wrapped or sealed up in an airtight zip-top freezer bag. Then all you have to do is leave them out at room temperature to thaw.

Nutrition