How to Make a Bagel: Easy Homemade Recipe Guide

Key Takeaways

• Making bagels from scratch includes: mixing the dough, shaping the bagels, boiling them, and then baking.
• There are two main ways to shape bagels: poke a hole in a dough ball and stretch it to 5 cm, or roll the dough into a 20 cm rope and pinch the ends to form a ring.
• Using bread flour, controlling proofing time and temperature, and experimenting with boiling times help improve bagel quality.

Bagels are a breakfast staple, known for their chewy centers and crisp, golden crusts. While store-bought bagels are convenient, nothing beats the taste of a fresh bagel made in your own kitchen. Making them from scratch might sound tricky, but it is easier than most people think. 

To learn how to make a bagel, start with our beginner-friendly guide that breaks down each step. You do not need fancy tools or baking experience. Just some time, simple ingredients, and a little patience.

What You'll Need to Make Bagels

Before you begin, gather everything you need to keep the process smooth and stress-free. Bagels are made with basic ingredients, most of which you probably already have in your kitchen.

Ingredients for the dough

To create the perfect chewy texture bagels are known for, you need:

• 450g bread flour
• 2 and ¼ teaspoons instant yeast (one packet)
• 1 tablespoon sugar
• 2 teaspoons salt
• 300ml (1¼ cups) warm water
• 1 tablespoon of honey (for the boiling step)
• 1 egg (for a shiny finish and to help toppings stick)
• Toppings (optional): sesame seeds, everything seasoning, or any preferred toppings

These ingredients make about eight medium-sized bagels. For larger ones, divide the dough into six portions; for smaller bagels, go for ten. Just remember that smaller bagels may bake a little faster, so keep an eye on the oven.

Tools you'll need

A few basic tools will help you easily shape and bake your bagels. Here is what you should have nearby:

• Mixing bowls
• Dough scraper or knife
• Slotted spoon
• Baking sheet
• Parchment paper or silicone baking mat

Step-by-Step Instructions

Making bagels from scratch involves a simple process with a few key steps: mixing the dough, shaping the bagels, boiling them, and then baking.

Prepare the dough

Start by combining the dry ingredients (bread flour, sugar, salt, and instant yeast) in a large mixing bowl. Stir them together until well mixed. Slowly pour in the warm water and stir with a spoon or your hand until the dough forms.

Transfer the dough to a clean surface. If kneading by hand, press and fold the dough repeatedly for about 10 minutes. The goal is a smooth, elastic ball. If using a stand mixer with a dough hook, mix on medium speed for 6 to 8 minutes. Add a bit of flour if the dough feels sticky, but try not to overdo it.

You'll know the dough is ready when it feels soft, stretchy, and no longer sticks to your hands. Place it in a lightly greased bowl, cover it with a clean towel or plastic wrap, and let it rise at room temperature for about one hour. It should double in size and feel airy. When you press a finger into it, the indentation should stay.

Shape the bagels

Once your dough has risen, gently punch it down to release excess air. Divide it into eight equal pieces using a dough scraper or knife. You can use a kitchen scale and weigh each piece for consistent results. Aim for about 100 grams per dough ball.

There are two common ways to shape bagels. One option is to roll each piece into a smooth ball, poke your thumb through the center, and gently stretch the hole until it's about 5 cm wide. The other method is to roll the dough into a 20-cm rope, then form a circle and firmly pinch the ends together to seal.

Keep in mind that the holes will shrink slightly during resting and baking, so make them a bit wider than you want the final result to be.

Place the shaped bagels on a parchment-lined baking sheet. Cover them lightly with a clean towel or plastic wrap. Let them rest for 15 to 30 minutes. This short rest allows the dough to relax and puff slightly, which helps it hold its shape during boiling.

Boil the bagels

Boiling is the step that gives bagels their signature chewy texture and glossy crust. Fill a large pot with water and bring it to a gentle boil. You want light bubbles, not a rapid, rolling boil. Stir in one tablespoon of honey into the water to enhance the color and add a subtle hint of sweetness.

Carefully place a few bagels into the pot at a time. Do not crowd them. Boil each side for 30 to 60 seconds. The longer you boil, the chewier the crust will be. Use a slotted spoon to flip the bagels and remove them gently. Avoid squeezing or pressing them, as this can deflate the dough.

Once boiled, transfer the bagels to a wire rack or a clean kitchen towel to drain for a minute or two. This helps remove excess water and keeps them from getting soggy before baking.

Bake the bagels

Before baking, preheat your oven to 220°C (425°F). If you have a baking stone, place it in the oven during preheating to help create a crisp bottom. If not, a regular baking sheet lined with parchment paper or a silicone baking mat will work perfectly well.

For a shiny finish and to help the toppings stick, brush each bagel with a light egg wash (one beaten egg mixed with a tablespoon of water). At this point, you can sprinkle any toppings you like, such as sesame seeds or poppy seeds.

Place the bagels on the prepared sheet and bake for 18 to 22 minutes. They should develop a deep golden brown color and feel firm to the touch. The crust should be crisp, and the bottoms lightly browned. For even baking, rotate the tray halfway through the cooking time.

Once baked, let the bagels cool on a wire rack for at least 15 minutes. This gives the inside time to finish setting and keeps the texture just right. Now, your fresh, homemade bagels are ready to enjoy.

Tips for Perfect Homemade Bagels

Making bagels at home can take a little practice, but following a few simple tips can help you get great results every time. Here are some key points to keep in mind:

• Use bread flour instead of all-purpose flour. Its higher protein content gives bagels the chewy, firm texture that they're known for.
• Proof your dough in a warm, draft-free place. Avoid spots that are too hot or too cold to give the yeast the right environment to work well.

• Experiment with small changes after your first batch. If the texture feels off, try thicker dough or boil the bagels a little longer to improve chewiness and flavor.
• If your bagels turn out flat, they were likely under-proofed or handled too much after shaping. Be gentle and allow enough rising time.
• If the bagels taste too soft or bread-like, you may have added too much flour or not boiled them long enough. Adjusting these can help firm up the crust and texture.

Popular Bagel Toppings and Variations

Classic bagel toppings add flavor and texture that many people love. Common choices include sesame seeds, poppy seeds, onion flakes, garlic flakes, and everything seasoning. You can apply these toppings right after boiling or brushing your bagels with egg wash and before baking.

If you prefer sweeter bagels, try cinnamon sugar sprinkled on top before baking. You can also fold raisins or blueberries into the dough for a fruity variation or go with chocolate chips for a dessert-like twist.

For savory options, consider mixing ingredients directly into the dough. Popular choices include jalapeño cheddar, sun-dried tomato, or garlic and herbs. These mix-ins give your bagels extra flavor inside and out.

How to Store and Reheat Bagels

Fresh bagels are at their best the day they're made, but if you want to save a few for later, proper storage will help keep them soft and flavorful.

To store at room temperature, place the bagels in an airtight container or a paper bag tucked inside a plastic bag. This method keeps them fresh for 2 to 3 days without letting them dry out.

If you want to keep bagels longer, freezing is a great option. Wrap each bagel tightly in plastic wrap or aluminum foil, then place them in a freezer-safe bag. Bagels can be frozen for up to 3 months without losing quality.

When you're ready to enjoy one, reheating in the oven gives the best results. Preheat your oven to 175°C (350°F) and warm the bagel for 5 to 10 minutes. This method restores the crust's crispness and the inside's softness. Toaster reheating works well for halved bagels, but avoid microwaving since it often makes bagels rubbery and less enjoyable.

Make the Perfect Bagels

Making bagels at home is a satisfying way to enjoy fresh, flavorful bread made entirely by you. By following simple steps, from mixing the dough to baking, you can create bagels that are chewy, flavorful, and perfect every time.

If you find joy in creating food from scratch and want to elevate your skills even further, consider the Culinary Arts BA program at Culinary Arts Academy Switzerland (CAAS), where you will master a variety of culinary techniques while also learning the business side of the culinary world. Become a skilled cook and impress everyone with perfect homemade bagels and much more!

Frequently Asked Questions (FAQs)

What's the difference between bagels and bread rolls?

Bagels are boiled before baking, which gives them their signature dense and chewy texture. Bread rolls, on the other hand, skip the boiling step and are typically softer and fluffier.

Can I make bagels without yeast?

Yes, you can make bagels without yeast by using baking powder instead. However, the texture will be different: less chewy and more like regular bread.

What flour can I use to make gluten-free bagels?

For gluten-free bagels, you can use rice flour, almond flour, or a gluten-free all-purpose flour blend.