Introduction

Making homemade bagels is a rewarding experience that fills your kitchen with irresistible aromas. These bagels have a chewy crust and a soft, dense interior, perfect for toasting and topping with your favorite spreads or fillings.

A close-up view of many bagels crowded together on a white marbled surface, showing different textures and toppings. Some bagels have a smooth, shiny golden-brown crust, while others have a thick coating of black poppy seeds, white sesame seeds, or an everything mix of seeds and flakes. One bagel is cut in half, showing a soft, moist, and fluffy white inside. The colors vary from light beige to deep brown, with rough and smooth textures contrasting on each bagel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 and 1/2 cups (360 ml) warm water (between 100–110°F/38–43°C)
2 and 3/4 teaspoons (8g) instant or active dry yeast*

1 Tablespoon barley malt syrup, granulated sugar, or brown sugar*
4 cups (520g) bread flour (spooned & leveled), plus more as needed*

2 teaspoons salt
Nonstick spray, butter, or oil for coating the bowl

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

Instructions

Step 1: In the bowl of a stand mixer fitted with a dough hook, whisk warm water, barley malt syrup or sugar, and yeast together. Cover and let sit for 5 minutes. If you don’t have a stand mixer, mix in a large bowl using a spoon or spatula in the next step.
Step 2: Add flour and salt. Beat on medium speed for 2 minutes until the dough pulls away from the sides. If sticky, add flour 1 tablespoon at a time. If crumbly, add water 1 teaspoon at a time until dough is stiff but not dry.
Step 3: Knead on low speed with dough hook for 6–7 minutes or by hand on a floured surface until smooth and elastic. Use the “windowpane test” to check: stretch a small piece until thin and translucent without tearing.

Step 4: Lightly grease a large bowl. Place dough inside, turning to coat all sides. Cover with plastic wrap or towel and let rise at room temperature for 1.5–2 hours, until doubled.
Step 5: Preheat oven to 425°F (218°C). Line two baking sheets with parchment or silicone mats.
Step 6: Punch down the dough. On a floured surface, divide into 8 equal pieces (about 4 ounces each). Shape into balls. Poke a hole through each ball with your finger and stretch it to 1.5–2 inches in diameter. Place on baking sheets. Cover and rest for 5–10 minutes.

Step 7: Bring 2 quarts of water with barley malt syrup or honey to a boil in a large pot. Reduce to medium-high heat. Boil 2–3 bagels at a time for 1 minute per side. Drain with a slotted spatula and return to baking sheets.
Step 8: Brush bagels with egg wash. Add toppings if desired by dipping the tops immediately after brushing.
Step 9: Bake for 20–25 minutes, rotating pans halfway through, until dark golden brown. Cool on baking sheets 20 minutes, then transfer to a rack to cool completely.

Step 10: Slice, toast, and enjoy with your favorite toppings. Store leftovers tightly covered.

Tips & Variations

Use barley malt syrup for an authentic bagel flavor and shiny crust, but honey or brown sugar work well as substitutes.
If dough feels too sticky during kneading, sprinkle small amounts of flour gradually to maintain softness.

Add toppings like sesame seeds, poppy seeds, or everything seasoning right after brushing egg wash for best adhesion.
Try boiling bagels with baking soda in the water for a slightly different crust texture.

Storage

Store leftover bagels tightly covered at room temperature for up to 4 days or refrigerate for up to 1 week. Reheat by toasting or warming in the oven to restore some of the fresh-baked texture.

How to Serve

A close-up image of two cut bagel halves stacked; the top half shows a golden brown crust covered with sesame seeds, revealing a soft and fluffy light beige inside with a chewy texture. The bottom half has a crust with a mix of black poppy seeds and sesame seeds, also exposing a soft and airy inside. Scattered seeds and crumbs are visible on the white marbled surface around the bagels. The lighting highlights the texture and layers clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, instant yeast can be used interchangeably with active dry yeast in this recipe. It may even reduce rise time slightly.

Why do bagels need to be boiled before baking?

Boiling bagels quickly sets the crust, gives them their characteristic chewiness, and helps develop a shiny, golden exterior when baked.