Homemade Bagels (Step by Step!)

Bagels are a type of bread that is traditionally boiled in honey water and then baked. This recipe makes two bagels, but you can make as many as you like. They’re the perfect breakfast treat to have with your coffee!

“Homemade Bagels (Step by Step!)” is a blog post that will teach you how to make bagels. The blog post includes step by step instructions on how to make the perfect bagel. Read more in detail here: bagel recipe.

It’s time for a bagel! These tasty handmade bagels will improve your morning game. You’ll adore this simple homemade bagel recipe for deliciously chewy New York style bagels prepared with just 6 inexpensive ingredients in the comfort of your own home!

A Step-by-Step Guide to Making Easy Homemade Bagels!

BABIEZ, IT’S BAGEL TIMES. Welcome to this simple homemade bagel recipe. It’ll completely knock your socks off. These handmade bagels have the proper amount of chew and a thick, carbohydrate-rich core. There is nothing like a warm handmade bagel in my opinion. Except for making a New York style bagel in your pjs with just 6 basic, inexpensive ingredients.

And before you become discouraged by the prospect of making your own bread, keep in mind that I am not a bread expert. I don’t know about you, but I’ve been burned by homemade bread before. I used to be afraid of yeasted breads, but trust me when I say that this handmade bagel recipe is simple enough for youngsters to prepare and consistently produces exquisite New York style bagels.

This is something we can handle.

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What makes this recipe for New York style bagels *the best*?

I knew it had to be exceptional when I set out to create a handmade bagel recipe. Because there is nothing, in my view, more deplorable than a stale bagel. Plus, my partner is a bagel aficionado. I wish I was exaggerating when I claimed he smashes at least two bagels every day. Every day, to be exact. To be honest, he regularly eats three–and that’s being generous. And guess what? It all adds up! Because good bagels aren’t inexpensive in this town, I took things into my own hands and set out to manufacture the greatest genuine, chewy, tasty bagel from the comfort of my own home. The following are the ingredients for these handmade bagels:

  • On the exterior, it’s chewy.
  • On the inside, it’s soft.
  • Suitable for toasting
  • Sufficiently sturdy for a breakfast sandwich

I am overjoyed to inform that I was successful. These have the seal of approval from my own bagel aficionados. And you should believe him since he consumes the equivalent of a year’s worth of bagels in a week.

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Bagels are produced using simple ingredients and may be made at home in a matter of minutes.

The nicest thing about preparing bagels at home is how inexpensive they are. In Boston, a nice bagel will set you back at least two bucks. Alternatively, you may spend $2 on supplies and create 6 HUGE bagels at home that taste exactly like a genuine New York bagel. You’ll only need six basic ingredients, most of which you probably already have on hand.

Plus, since they’re vegan, anybody may enjoy these handmade bagels and top them with whatever toppings they choose!

  • Bread flour is required while making homemade bagels. I tried this recipe with both all-purpose flour and gluten-free flour, and it just does not work. Bread flour has a larger protein level than other flours, allowing it to produce more gluten. More gluten creates a sturdier dough, which results in a chewy bagel.
  • Active Dry Yeast: You may use any active dry yeast in this bagel recipe. If you use quick rise yeast, your bagel dough may get overproofed.
  • Brown Sugar: You’ll just need a few tablespoons of brown sugar in your bagel dough and the water you’ll need to cook the bagels. A little sugar can provide a wonderful chewy crust to your bagels.
  • Granulated Sugar: A few tablespoons of granulated sugar are also required. Brown may be substituted, but I enjoy the combination of the two!
  • Salt: Don’t overlook the importance of salt. Because bagels are mostly comprised of wheat and water, you’ll need to season them with salt to give them a savory taste.
  • Water: I understand that New York bagel purists believe that New York water is superior when it comes to bagel making, but I’ve tried this recipe with bottled water, tap water, distilled water, Massachusetts water, Florida water, and Michigan water, and each batch has tasted just as good as the last.

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How to Make Homemade Bagels

Okay, bakers, it’s your turn. Let’s imagine we’re on the Great British Baking Show and get down to business. Use these step-by-step images as a guide while following the recipe card at the bottom of the page to learn how to create homemade bagels.

Advice on how to make the greatest homemade bagels

Allow me to highlight a few basic things you should know before you get started before we get into the deep gritty. You’ll discover that creating homemade bagels is really rather simple and enjoyable once you get the hang of it!

  1. Make sure you’re using bread flour; all-purpose flour won’t give your handmade bagels the right texture. Make certain you’re using high-quality bread flour. Bob’s Red Mill or King Arthur Flour are two of our favorites!
  2. Knead the dough until it becomes firm: A well-kneaded dough is essential for the chewy, crusty quality of a classic New York bagel. The gluten linkages will get stronger as you knead the dough.
  3. Boiling your bagels before baking them will give your dough a jump start on getting that crispy surface. To obtain that beautiful golden shell, you’ll boil your formed bagels, then drop them into the oven and bake them at a high temperature.

So, are you ready to go? Let’s get started!

Step 1: In the bowl of a stand mixer fitted with the dough hook, combine the dry ingredients. In this sequence, combine the flour, brown sugar, white sugar, salt, and yeast.

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Step 2: Combine the dry ingredients with 1 cup of water.

If your dough needs extra water, you may add up to 1/2 cup more, but beginning with 1 cup will guarantee you don’t add too much!

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Step three: Begin mixing on low and gradually increase to high speed. If the dough seems to be too dry, gradually add the remaining 1/2 cup of water.

It’s OK if your dough is a touch dry, but you don’t want it to be crumbly. Bagels are designed to be thick and bready. If you’re used to preparing bread, bagel dough is a “tighter” or harder dough, so don’t use a lot of water. You’ll be shocked at how easily the dough absorbs the water.

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Step Four: Once the dough begins to come together into a ball, knead it for another 10 minutes on medium speed in your stand mixer, or turn it out onto a clean surface with a little flour and knead it by hand. I like to knead it by hand to ensure that the gluten is properly formed, but it is not required.

If you opt to knead the dough by hand, stretch and pull it inwards and upwards before flipping it over and kneading it. This will aid in the development of gluten in the dough. When you can pull on it with some force without breaking it, you’ll know it’s finished. Bagels are bready, thus the dough has to be firm yet smooth.

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Step 5: After working the dough for about 10 minutes in the mixer or 15 minutes by hand, turn it out onto a clean surface (no flour needed) and roll it into a smooth ball. Divide the dough into 6 equal pieces for big bagels or 8 pieces for somewhat smaller bagels using a sharp knife.

You may weigh the dough and divide it equally if you want to be extra accurate, but it’s not required!

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Step 6: Sprinkle cornmeal on two baking pans lined with parchment paper. If you don’t have any flour, you may sprinkle some on top. With your hands, roll each bit into a round ball and set 3 inches apart on the prepared baking pans. To avoid the pans from drying out, cover them in cling wrap or a dish cloth and set them aside for an hour to rise.

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Step Seven: After the dough balls have risen, cut a hole in the middle of each one with your thumb and gently spread it out to form the dough into bagel shapes.

The dough should be quite firm so that you can stretch it out as far as possible. To keep the bagels from drying out, cover the pans with cling wrap or a dish cloth.

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Step 8: Fill a big wide saucepan with water approximately 2/3 full and come to a boil.

When the water begins to simmer, add 1 cup of brown sugar. This will make the bagels extra chewy. Once the water is boiling, put the bagels one by one into the hot water using a spatula. Boil for 1 minute on one side before turning and cooking for another minute on the other. Place them back on the baking pans once they’ve boiled and sprinkle with chosen toppings, carefully pushing the toppings into the dough.

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Step Nine: Bake for 10 to 12 minutes at 450°F, flipping your pans halfway through. When the bagels are golden brown and hollow when tapped, you’ll know they’re done.

Allow to cool completely before serving with cream cheese, butter, or peanut butter, or as part of a brunch spread! Enjoy!

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What should handmade bagels be served with?

Oh, the possibilities are boundless! These handmade bagels are perfect for a brunch spread, but they’re also filling enough to eat for breakfast or brunch on their own. These are some of my favorite spreads to have with these New York style bagels:

  • creme fraiche
  • Lox
  • Peanut Butter (Peanut Butter)
  • Butter
  • Jam
  • Sea salt with olive oil
  • Bacon, egg, and cheese are a delicious combination.

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I like making these bagels as a fun Sunday activity or preparing them the night before and having them prove in the fridge overnight for a fun breakfast the following day. Friends, I wish you a happy bagel-eating and bagel-baking season.

Enjoy!

Print

These very simple handmade bagels will improve your morning game. You’ll enjoy this homemade bagel recipe as much as you’ll love an original New York bagel from your neighborhood cafe, and it’s created with just 6 incredibly easy ingredients!

  • Sofi is the author of this piece.
  • Time to prepare: 1 hour
  • 1 hour and 30 minutes to get up
  • Time to prepare: 20 minutes
  • Time required: 3 hours
  • 6 big bagels (one batch)
  • Bread is a category of food.
  • Oven method
  • American cuisine
  • Vegan diet
  • Sofi is the author of this piece.
  • Time to prepare: 1 hour
  • 1 hour and 30 minutes to get up
  • Time to prepare: 20 minutes
  • Time required: 3 hours
  • 6 big bagels (one batch)
  • Bread is a category of food.
  • Oven method
  • American cuisine
  • Vegan diet

Scale:

1x2x3x

  • Sofi is the author of this piece.
  • Time to prepare: 1 hour
  • 1 hour and 30 minutes to get up
  • Time to prepare: 20 minutes
  • Time required: 3 hours
  • 6 big bagels (one batch)
  • Bread is a category of food.
  • Oven method
  • American cuisine
  • Vegan diet

Ingredients

  • a third of a cup of bread flour
  • a half teaspoon of salt
  • 2 tbsp sugar (granulated)
  • 2 tablespoons sugar (brown)
  • a quarter teaspoon of yeast
  • a cup of water to a cup and a half
  • a grain of corn (optional)
  • garnishes (optional)

Instructions

  1. In the bowl of a stand mixer fitted with the dough hook, combine the dry ingredients. In this sequence, combine the flour, brown sugar, white sugar, salt, and yeast.
  2. 1 cup water 1 cup water 1 cup water 1 cup water 1 cup water 1 cup water 1 cup water 1 cup water 1 cup water If your dough needs extra water, you may add up to 1/2 cup more, but beginning with 1 cup will guarantee you don’t add too much!
  3. Begin by turning your mixer on low and gradually rising to high. If the dough seems to be too dry, gradually add the remaining 1/2 cup of water.
  4. When the dough begins to come together into a ball, knead it for another 10 minutes on medium speed in your stand mixer with the dough hook, or turn it out onto a clean surface with a little flour and knead it by hand. I like to knead it by hand to ensure that the gluten is properly formed, but it is not required.
  5. Turn the dough out onto a clean surface (no need for flour) and form into a smooth ball after it has been worked for 10ish minutes in the mixer or 15ish minutes by hand and seems sturdy. Divide the dough into 6 equal pieces for big bagels or 8 pieces for somewhat smaller bagels using a sharp knife.
  6. Sprinkle cornmeal on two baking pans lined with parchment paper. If you don’t have any cornmeal, you may also use flour! With your hands, roll each bit into a round ball and set 3 inches apart on the prepared baking pans. Cover the pans with cling film or a dish cloth and let aside for an hour to rise.
  7. After the dough balls have risen, cut a hole in the middle of each one with your thumb and gently stretch it out to form the dough into bagel shapes. The dough should be quite strong so that you can stretch it to its full potential. Allow the bagels to rise for another 15 minutes while you bring the water to boil, covered with cling wrap or a dish towel to keep them from drying out.
  8. Fill a big wide saucepan with water to approximately 2/3 full and bring to a boil. When the water begins to simmer, add 1 cup of brown sugar. This will make the bagels extra chewy.
  9. Once the water is boiling, put the bagels one by one into the hot water using a spatula. Boil for 1 minute on one side before turning and cooking for another minute on the other.
  10. Place them back on the baking sheets once they’ve boiled.
  11. Toppings may be added to the tops of your bagels if desired. Simply sprinkle your favorite spices on top of the bagels and gently push them in to adhere to the damp bagel. Everything bagel seasoning, poppy seed, sesame seeds, asiago cheese, and cinnamon sugar are our favorites!
  12. Preheat the oven to 450°F and bake the bagels for 10 to 12 minutes, flipping the pans halfway through. When the bagels are golden brown and hollow when tapped, you’ll know they’re done.
  13. Allow the bagels to cool before slicing and serving with the spreads of your choice!

homemade bagels, homemade bagel recipe, new york bagels Keywords: homemade bagels, homemade bagel recipe, new york bagels

Notes

  • To make the bagels overnight, cover the cookie pans with cling film and refrigerate them overnight after Step 6 (the bagels are formed and on the cookie sheets). When you’re ready to make bagels in the morning, take them out of the fridge two hours ahead of time to allow the dough to warm up and rise. Continue with the remainder of the recipe as written.

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The “best bagel recipe” is a step-by-step guide to making homemade bagels. The author shares the recipe and also provides instructions on how to make them.

Frequently Asked Questions

What is the process of making bagel?

A: The process of making bagels starts with dough being tossed in a hot pan until its browned on each side. Once the dough is cooked, it needs to be boiled or baked for several minutes. Next salt, malt and baking powder are added into the mix before finally adding water and dividing the dough into rings that are then boiled again after theyre coated in bread crumbs.

How do you make bagels with dough?

A: Fill a bowl with flour, egg and water. Have in ready to go when you need it.

How do you make perfect bagels?

A: There is no perfect recipe for bagels. Its kind of like asking how to make the perfect pizza or how to get a 4.0 GPA, it takes trial and error until you find what works well for you and your family!

Related Tags

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