Description

This Homemade Bagels recipe yields perfectly chewy, golden brown bagels with a slightly sweet malt flavor. Made from scratch using simple ingredients like bread flour, yeast, and barley malt syrup, these bagels are boiled before baking to achieve their iconic texture and crust. Ideal for breakfast or any time of day, you can enjoy them plain or topped with your favorite seeds or seasonings.

Ingredients

Scale

Dough Ingredients

1 and 1/2 cups (360 ml) warm water (100–110°F / 38–43°C)
2 and 3/4 teaspoons (8 g) instant or active dry yeast
1 Tablespoon barley malt syrup, granulated sugar, or brown sugar
4 cups (520 g) bread flour (spooned & leveled), plus more as needed
2 teaspoons salt
Nonstick spray, butter, or oil (for coating the bowl)

Boiling and Baking Ingredients

2 quarts (1.9 L) water
1/4 cup (85 g) barley malt syrup or honey
Egg wash: 1 egg white beaten with 1 Tablespoon water

Instructions

Prepare the dough: In a stand mixer bowl fitted with a dough hook, whisk warm water, barley malt syrup or sugar, and yeast. Cover and let sit for 5 minutes until yeast activates. Alternatively, mix in a large bowl by hand.
Add flour and salt: Add bread flour and salt to the yeast mixture. Beat on medium speed for 2 minutes until dough forms and pulls away from bowl sides. Add flour or water in small increments if dough is too sticky or crumbly, aiming for a stiff, slightly dry dough.
Knead the dough: Knead on low speed with dough hook for 6–7 minutes or by hand on a floured surface, until dough is smooth, elastic, and passes the windowpane test. Add small amounts of flour if dough gets sticky, but avoid making it dry.
First rise: Lightly grease a large bowl and place dough inside, turning to coat in oil. Cover with plastic wrap or kitchen towel and let rise at room temperature for 1.5–2 hours until doubled in size.
Prepare baking sheets: Line two large baking sheets with parchment paper or silicone mats.
Shape the bagels: Punch down the risen dough to release air. On a floured surface, divide into 8 equal pieces (~4 ounces each). Shape each into a ball, then poke a hole with your finger and widen it to about 1.5–2 inches diameter. Arrange on baking sheets, cover loosely, and rest for 5–10 minutes.
Preheat the oven: Set oven to 425°F (218°C).
Prepare water bath: In a large wide pot, bring 2 quarts of water with barley malt syrup or honey to a boil, then reduce to medium-high heat.
Boil bagels: Place 2 or 3 bagels at a time in boiling water; boil 1 minute on one side, then flip and boil 1 minute on the other. Remove with slotted spatula, letting excess water drain, and place back on baking sheets. Repeat with remaining bagels.
Apply egg wash and toppings: Brush each bagel with egg white wash. If using toppings, dip bagel tops immediately after brushing.
Bake the bagels: Bake for 20–25 minutes, rotating pans halfway, until bagels are dark golden brown. Cool on baking sheets for 20 minutes, then transfer to a wire rack to cool completely.
Serve and store: Slice, toast, and enjoy your bagels with desired toppings. Store leftovers tightly covered at room temperature up to 4 days or refrigerated up to 1 week.

Notes

Use barley malt syrup for authentic bagel flavor, but honey or sugar works as a substitute.
Ensure water for yeast activation is not too hot to avoid killing yeast.
Kneading thoroughly is essential for bagel chewiness; perform the windowpane test to check readiness.
Boiling the bagels creates the characteristic chewy crust; do not skip this step.
Egg wash gives bagels a shiny, golden finish and helps toppings stick.
You can add toppings like sesame seeds, poppy seeds, or everything bagel seasoning after the egg wash.
Leftover bagels can be frozen for longer storage; thaw before toasting.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Bread
Method: Baking
Cuisine: American

Keywords: homemade bagels, bagel recipe, chewy bagels, boiled bagels, bread recipe