Homemade Bagels

Ingredients

• 500 g T45 Flour (all-purpose flour type 45)
• 30 g White sugar
• 8 g Fine salt
• 7 g Active dry yeast (instant) (1 packet)
• 30 ml Extra virgin olive oil
• 300 ml Warm water (35‑40°C)
• 30 g Coarse salt (for poaching) (about 2 tablespoons)
• 15 g Brown sugar (about 1 tablespoon)
• 5 g Cornstarch (Maïzena) (about 1 teaspoon)
• 1 Egg yolk (for glazing)
• 15 ml Milk (for glazing)
• 10 g Poppy seeds (optional, for finishing)
• 10 g Sesame seeds (optional, for finishing)

Instructions

1. Mix dry ingredients

   In the mixer bowl, place the T45 flour, sugar and salt. Make a well in the center.

   Time: PT5M

2. Add yeast and liquids

   Crumble the dry yeast into the well, making sure it does not touch the salt. Pour in the olive oil and warm water.

   Time: PT5M

3. Knead the dough

   Knead on medium speed until the dough detaches from the bowl walls and forms a smooth ball.

   Time: PT5M

4. First fermentation

   Cover the bowl with a clean kitchen towel and let rise for 1 hour at 29°C (or at room temperature near a heater).

   Time: PT1H

   Temperature: 29°C

5. Degas and portion

   Gently press to degas the dough, cut into 8 equal pieces and shape balls by tucking the edges under the dough.

   Time: PT10M

6. Form the central hole

   With your finger, poke a hole in the center of each ball then enlarge it by rotating the dough until you reach a diameter of 4‑5 cm.

   Time: PT5M

7. Second rise

   Place each bagel on a small piece of parchment paper, cover with a towel and let rise for 1 hour at room temperature.

   Time: PT1H

   Temperature: 25°C

8. Prepare poaching water

   Bring a large pot of water to a boil with the coarse salt, brown sugar and cornstarch.

   Time: PT10M

9. Poach the bagels

   Submerge each bagel in the boiling water for 1 minute on one side, then 30 seconds on the other. Use a slotted spoon to turn them.

   Time: PT5M

10. Drain and dry

    Remove the parchment paper, place the bagels on a towel for 2 minutes to drain.

    Time: PT2M

11. Glaze and seeds

    Mix the egg yolk with the milk. Brush each bagel, then sprinkle with poppy seeds and/or sesame seeds to taste.

    Time: PT3M

12. Bake

    Bake the bagels on a sheet lined with parchment paper at 220°C for 12‑15 minutes, until well browned.

    Time: PT15M

    Temperature: 220°C

13. Cool

    Remove the bagels from the oven and let cool for 10 minutes on a rack before serving or topping.

    Time: PT10M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

45 g

Fat

4 g

Fiber

2 g

Ingredient Substitutions

• Instead of T45 Flour: All-purpose flour type 55
• Instead of White sugar: cane sugar
• Instead of Fine salt: sea salt
• Instead of Active dry yeast (instant): Fresh yeast (15 g)
• Instead of Extra virgin olive oil: vegetable oil
• Instead of Warm water: water
• Instead of Coarse salt (for poaching): table salt
• Instead of Brown sugar: brown sugar
• Instead of Cornstarch (Maïzena): potato starch
• Instead of Egg yolk: whole beaten egg
• Instead of Milk: plant milk
• Instead of Poppy seeds: sesame seeds
• Instead of Sesame seeds: poppy seeds

Equipment Needed

• Stand mixer with bowl (or mixing bowl)
• Spatula or scraper
• Clean kitchen towel
• Parchment paper
• Baking sheet
• Large pot
• Slotted spoon
• Kitchen brush
• Oven

Critical Steps — Do Not Skip

• Do not let the yeast touch the salt during the initial mixing.
• Maintain the first rise temperature (≈29°C) for proper fermentation.
• Form a central hole of 4‑5 cm diameter before the second rise.
• Poach the bagels exactly 1 minute on one side then 30 seconds on the other.
• Bake at 220°C until a nice golden color is achieved.

Chef Tips from the Video

• For a slightly sweet flavor, add 1 teaspoon of honey to the dough.
• Sprinkle the bagels with grated cheese (parmesan) before baking for a savory version.
• After baking, let the bagels cool completely before slicing to prevent them from falling apart.

Troubleshooting

Storage

Refrigerator: Store in a paper bag or airtight container 2‑3 days.

Freezer: Wrap each bagel individually in plastic wrap then place in a freezer bag; keep up to 2 months.

Room temperature: Consume the same day or keep refrigerated for a maximum of 1 day.

Make-Ahead Tips

• After the first rise, shape the bagels, poach and freeze raw; bake directly from frozen adding 2‑3 minutes of baking time.
• The dough can be prepared the day before, left in the refrigerator after the first rise (8‑12 h), then shaped the next day.