Easy Homemade Bagels

Ingredients

• 360 ml Warm Water (110‑100°F (43‑38°C), for activating yeast)
• 1 packet Active Dry Yeast (2 ¼ tsp (¼ oz) dry yeast)
• 4 tbsp Brown Sugar (1 tbsp in dough, 3 tbsp in boiling water; substitute for barley malt syrup)
• 540 g Bread Flour (High‑protein flour for chewiness; 4 ½ cups)
• 2 tsp Salt (Fine sea salt)
• 1 tbsp Baking Soda (Added to boiling water for alkaline bath)
• 1 tsp Olive Oil (Light coating for the proofing bowl and parchment paper)

Instructions

1. Activate Yeast

   In the mixing bowl, combine 360 ml warm water, the packet of active dry yeast, and 1 tbsp brown sugar. Stir gently and let sit for 10 minutes until a foamy layer forms.

   Time: PT10M

2. Mix Dry Ingredients

   Add 540 g bread flour and 2 tsp salt to the bowl. Stir with a spoon until just combined, creating a shaggy dough.

   Time: PT2M

3. Knead the Dough

   Attach the dough hook to the stand mixer on low speed and knead for 10‑15 minutes, or knead by hand on a lightly floured surface for the same time, until the dough is smooth, elastic, and pulls away from the bowl.

   Time: PT15M

4. First Rise (Bulk Fermentation)

   Lightly oil a clean bowl, place the dough inside, cover with a kitchen towel, and let rise in a warm spot for about 1 hour, or until doubled in size.

   Time: PT1H

5. Divide and Shape Bagels

   Punch down the risen dough, divide into 8 equal pieces (about 115 g each). Shape each piece into a smooth ball, flatten slightly, then pinch the center and stretch to form a 2‑inch hole. Place each shaped bagel on a greased parchment‑lined baking sheet, spacing them about 2 inches apart.

   Time: PT20M

6. Second Rise (Proof)

   Loosely cover the tray with a towel and let the bagels rest for 20 minutes. They will puff slightly.

   Time: PT20M

7. Preheat Oven & Prepare Boiling Water

   While the bagels proof, preheat the oven to 425°F. In a large pot, bring 3 quarts of water to a boil, then reduce to a simmer. Stir in the remaining 3 tbsp brown sugar and 1 tbsp baking soda.

   Time: PT10M

   Temperature: 425°F

8. Boil the Bagels

   Using a slotted spoon, gently lower the bagels into the simmering water. Boil for 1 minute on the first side, then flip and boil another minute. Remove with the spoon and place back on the parchment sheet, seam side up.

   Time: PT5M

9. First Bake

   Place the boiled bagels in the preheated oven and bake for 15 minutes.

   Time: PT15M

   Temperature: 425°F

10. Flip and Finish Baking

    After 15 minutes, flip each bagel so the previously boiled side faces up. Bake an additional 5‑10 minutes, until the tops are golden brown.

    Time: PT10M

    Temperature: 425°F

11. Cool and Serve

    Remove bagels from the oven, transfer to a wire rack, and let cool for at least 10 minutes before slicing. Serve plain, toasted, or with cream cheese and your favorite toppings.

    Time: PT10M

Nutrition Facts

Calories

250

Protein

9 g

Carbohydrates

50 g

Fat

1 g

Fiber

2 g