How to Make Authentic Bagels at Home Recipe
Classic homemade bagels with a chewy texture and golden crust, made from scratch using a yeasted dough, boiled briefly, then baked to perfect deliciousness. This recipe includes an overnight chilling step to develop flavor and texture, with optional toppings like everything seasoning or seeds for customization.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 12 hours (including overnight chill and rise)
- Yield: 8 bagels
- Category: Bread
- Method: Baking
- Cuisine: Jewish/American
Ingredients
Dough:
- 1 1/8 cup warm water (about 90-110℉ / 1 cup + 2 Tbsp)
- 1 Tablespoon barley malt syrup (21 g)
- 1 1/2 teaspoon dry active yeast
- 3 1/2 cups unbleached bread flour (455 g)
- 1 Tablespoon coarse kosher salt
Poaching Liquid:
- 4 quarts water
- 2 Tablespoons barley malt syrup
- 1 1/2 Tablespoons baking soda
- 1/2 Tablespoon coarse kosher salt
Optional Topping:
- Egg white wash
- Everything seasoning mix, poppy seeds, sesame seeds, etc.
Instructions
- Activate yeast: In a small bowl, whisk together warm water, barley malt syrup, and yeast. Let sit for 8-10 minutes until the mixture becomes cloudy, aromatic, and foamy, indicating the yeast is activated.
- Mix dough: In a stand mixer bowl fitted with a dough hook, combine flour and salt. Stir to combine. Add the yeast mixture and mix on the lowest speed for 3 minutes. Stop and let the dough rest for 5 minutes.
- Knead dough: Resume mixing for another 3 minutes on the lowest speed until the dough feels stiff yet supple. Transfer the dough to a lightly oiled clean bowl.
- First rise: Cover the dough with plastic wrap and let it rise at room temperature for 1 hour until puffed.
- Shape bagels: Divide the dough into 8 equal pieces (about 4 oz each). Shape each piece into a loose ball. Flatten slightly and poke a hole through the center with your thumb. Stretch the hole gradually to about 2 inches in diameter by rotating the dough with both thumbs.
- Chill shaped bagels: Place formed bagels on a greased parchment-lined sheet pan. Mist with oil or cooking spray, cover with plastic wrap, and refrigerate overnight.
- Prepare poaching liquid: The next morning, bring 4 quarts of water to a boil in a large saucepan, ensuring at least 4 inches depth. Reduce heat to a simmer and add barley malt syrup, baking soda, and kosher salt.
- Float test: Remove bagels from fridge. Place one bagel in cold water to check if it floats, which means it’s ready. If it sinks, let the bagels rest at room temperature for 15-30 minutes and test again.
- Poach bagels: Preheat oven to 500°F. Once bagels pass the float test, use a slotted spoon to gently lower them into the simmering poaching liquid. Boil for 1 minute, then flip and boil another 60 seconds. Remove bagels carefully and place them domed side up on a lightly oiled parchment-lined sheet tray.
- Add toppings: If desired, brush the tops with egg white wash and sprinkle with your choice of toppings such as everything seasoning, poppy seeds, or sesame seeds.
- Bake bagels: Lower oven temperature to 450°F. Bake the bagels for 8 minutes. Rotate the pan and check the bottoms. If browning too much, place an additional tray underneath. Continue baking for another 8-10 minutes until the bagels are a rich golden brown.
- Cool and serve: Remove baked bagels from oven and cool on a wire rack before serving for best texture and flavor.
Notes
- Barley malt syrup is key to achieving authentic bagel flavor and crust; if unavailable, honey or brown sugar can be a substitute though flavor will vary.
- Chilling the shaped bagels overnight enhances flavor and gives a better crust after baking.
- The floating test ensures the bagels are properly proofed before boiling.
- Adjust baking times based on your oven’s heat distribution; bagels should be deeply golden for classic crustiness.
- Use fresh baking soda in the poaching liquid to help with bagel browning and crust formation.
- Let bagels cool completely before slicing to avoid gummy interiors.
