Homemade Bagels Recipe

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1 and 1/2 cups (360ml) warm water (between 100-110°F, 38-43°C) 2 and 3/4 teaspoons instant or active dry yeast* 4 cups (520g) bread flour (spoon & leveled), plus more for work surface and hands* 1 Tablespoon granulated sugar or packed light or dark brown sugar (or barley malt syrup)* 2 teaspoons salt coating the bowl: nonstick spray or 2 teaspoons olive oil egg wash: 1 egg white beaten with 1 Tablespoon water For Boiling 2 quarts water 1/4 cup (60g) honey (or barley malt syrup)*

Ingredients

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Prepare the dough: Whisk the warm water and yeast together in the bowl of your stand mixer fitted with a dough hook attachment. Cover and allow to sit for 5 minutes. Add the flour, brown sugar, and salt. 

INSTRUCTIONS

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Beat on low speed for 2 minutes. The dough is very stiff and will look somewhat dry. Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 6-7 minutes. After kneading, the dough should still feel a little soft.

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Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel.  Allow the dough to rise at room temperature for 60-90 minutes or until double in size.

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Line two large baking sheets with parchment paper or silicone baking mats. Shape the bagels: When the dough is ready, punch it down to release any air bubbles. Divide the dough into 8 equal pieces. (Just eyeball it– doesn’t need to be perfect!) Shape each piece into a ball. Press your index finger through the center of each ball to make a hole about 1.5 – 2 inches in diameter. Watch video below for a visual. 

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Loosely cover the shaped bagels with kitchen towel and rest for a few minutes as you prepare the water bath.

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