Homemade Bagels
Soft and chewy homemade bagels topped with your favourite bagel toppings. Never buy store-bought bagels again!
Ingredients
- 1 cup water, 110-115°F (227g)
- 1 tablespoon brown sugar
- 2 teaspoons active dry yeast
- 3 cups bread flour, (360g)
- 2 teaspoons salt
For the water bath
- 2 quarts water
- ¼ cup honey
For the toppings
- 1 egg
- 1 tablespoon water
- everything bagel seasoning, sesame seeds, or poppy seeds, for sprinkling
Instructions
- In a large bowl or the bowl of a stand mixer, add the water, brown sugar, and yeast. Cover and let sit for 10 minutes to activate the yeast.
- Add the flour and salt. Using a spatula or dough hook on low speed, mix until the dough begins to come together.
- Knead for 15 minutes by hand or 8-10 minutes on low speed in the stand mixer, until the dough passes the windowpane test.
- Grease a large bowl with olive oil. Place the dough in the bowl and turn it to coat all sides in oil. Cover and let rise for 1½ - 2 hours, until doubled in size.
- Turn the dough out onto a clean work surface and divide it into 6-8 equal pieces. Shape each piece into a smooth, round ball. Cover and let rise for 30 minutes, until puffy.
- While the dough is resting, preheat oven to 425°F and line a large baking sheet with parchment. Prepare the water bath by bringing water and honey to a low boil in a large, wide pot. In a small bowl, whisk together the egg and 1 tablespoon water for the egg wash.
- Shape the bagels by pressing your thumb through the center of each ball to make a hole 1- to 2-inches wide. Cover until the water bath is ready.
- Once the water bath is simmering, add up to 4 bagels at a time and cook for 1 minute on each side (2 minutes total). Remove the bagels from the water bath and place them on a wire rack with the smooth side facing up. Repeat with the remaining bagels.
- Brush the top and sides of each bagel with egg wash and sprinkle with your topping of choice (if using). Transfer the bagels to the parchment-lined baking sheet.
- Bake for 18-24 minutes, until dark golden brown. Transfer to a wire rack to cool completely.
Notes
Storage: Store covered at room temperature for a few days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
Everything Bagel Seasoning: To make everything bagel seasoning, combine 2 tablespoons sesame seeds + 1 tablespoon poppy seeds + 1 tablespoon dried minced onion + 1 tablespoon dried minced garlic. Store in an airtight container at room temperature for up to 3 months.
Whipped Cream Cheese: Soft and smooth whipped cream cheese spreads to serve with your bagels.
- Plain Whipped Cream Cheese: 8 oz cream cheese (softened) + ¼ cup Greek yogurt + ¼ teaspoon salt.
- Herb & Garlic Whipped Cream Cheese: 8 oz cream cheese (softened) + ¼ cup Greek yogurt + 2 cloves garlic (minced) + 1 teaspoon dried parsley + 1 teaspoon dried chives + ¼ teaspoon garlic powder + ¼ teaspoon onion powder + ¼ teaspoon salt.
- Smoked Salmon Whipped Cream Cheese: 8 oz cream cheese (softened) + ¼ cup Greek yogurt + ¼ cup smoked salmon (chopped) + 1 shallot (minced) + 2 tablespoons capers (chopped) + 2 tablespoons dill (chopped) + ¼ teaspoon salt.