Introduction

Making homemade bagels is a rewarding process that yields chewy, golden rings perfect for breakfast or snacks. These bagels have a crisp crust and a soft interior, thanks to a traditional boil before baking. With simple ingredients and an overnight chill, you’ll enjoy bakery-style bagels at home.

A close-up view of nine bagels placed directly on a white marbled surface, showing a mix of plain, seeded, and darker varieties. The bagels are arranged in a random pattern, with two topped with a mix of white sesame seeds, black poppy seeds, and toasted onion flakes, giving a textured and speckled look. The plain bagels have a smooth, golden brown crust with light browning patches. The darker bagels are rich brown with some visible raisins or chocolate chips inside. All bagels have a classic round shape with a thick ring and a central hole, showing a shiny, slightly bumpy crust texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ⅛ cup warm water (1 cup + 2 Tbsp, about 90-110℉)
1 tablespoon barley malt syrup (21 g)
1 ½ teaspoon dry active yeast
3½ cups unbleached bread flour (455 g)
1 tablespoon coarse kosher salt
4 quarts water (for poaching)
2 tablespoons barley malt syrup (for poaching)
1 ½ tablespoon baking soda (for poaching)
½ tablespoon coarse kosher salt (for poaching)
Egg white wash
Everything seasoning mix, poppy seeds, sesame seeds, or other toppings (optional)

Instructions

Step 1: In a small bowl, whisk together warm water, barley malt syrup, and yeast. Let sit for 8-10 minutes until the mixture is cloudy, aromatic, and foamy, indicating the yeast is activated.
Step 2: In the bowl of a stand mixer fitted with a dough hook, combine flour and salt. Add the yeast mixture and mix on the lowest speed for 3 minutes. Stop and let the dough rest for 5 minutes.
Step 3: Resume mixing for another 3 minutes on the lowest speed until the dough is stiff yet supple. Transfer to a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature for 1 hour.
Step 4: Divide the dough into 8 equal pieces (about 4 oz each). Shape each piece into a loose ball. Flatten slightly and poke a hole through the center with your thumb. Stretch the hole to about 2 inches in diameter by rotating the dough with both thumbs.
Step 5: Place formed bagels on a greased, parchment-lined sheet pan. Mist with oil or cooking spray and cover with plastic wrap. Refrigerate overnight to chill.
Step 6: The next morning, prepare the poaching liquid by bringing 4 quarts of water to a boil in a large pot, making sure it’s at least 4 inches deep. Lower the heat to a simmer and add barley malt syrup, baking soda, and kosher salt.
Step 7: Remove bagels from the fridge. To test readiness, place a bagel in a bowl of cold water. If it floats, it’s ready to boil. If it sinks, let it rest at room temperature for 15-30 minutes. Preheat the oven to 500°F.
Step 8: Gently lower bagels into the simmering poaching liquid using a slotted spoon. Boil for 1 minute, flip, and boil another minute. Remove and place on a lightly oiled, parchment-lined sheet tray with the domed side up. Brush tops with egg white and sprinkle toppings if desired.
Step 9: Lower the oven temperature to 450°F. Bake bagels for 8 minutes, then rotate the pan. If bottoms brown too quickly, place a second baking tray underneath. Continue baking for another 8-10 minutes until golden brown. Cool on a wire rack before serving.

Tips & Variations

Use barley malt syrup in the dough and poaching water for authentic flavor and color; honey or brown sugar can be substituted in a pinch.
Experiment with different toppings like sesame seeds, poppy seeds, or an everything seasoning blend for variety.
Chilling the shaped bagels overnight develops flavor and improves texture.
Ensure water for yeast activation is not too hot or it can kill the yeast—ideally between 90-110℉.

Storage

Store cooled bagels in a paper bag or bread box for up to 2 days to keep the crust crisp. For longer storage, freeze bagels in a sealed plastic bag for up to 3 months. To reheat, toast from frozen or warm in a 350°F oven for 5-10 minutes.

How to Serve

The image shows a stack of three bagels placed directly on a white marbled surface. The top bagel has a golden brown color with a rough texture and is sprinkled with white sesame seeds and small bits of toasted seasoning, mainly on the top. The middle and bottom bagels have a smooth, golden brown crust without any visible toppings. In the background, there are more blurred bagels, creating a sense of depth. The lighting highlights the crunchy texture of the bagels and the details on the topping on the top one. 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, you can substitute instant yeast but skip the activation step and add it directly to the flour. You may need to adjust rise times slightly.

Why do bagels need to be boiled before baking?

Boiling sets the crust and creates the bagel’s characteristic chewy texture by gelatinizing the starch on the surface, which also helps achieve a glossy, golden finish after baking.