Description

This homemade bagel recipe produces chewy, golden-brown bagels with a shiny crust and soft, dense interior. Using a simple yeast dough enriched with barley malt syrup for authentic flavor, the bagels are boiled briefly before baking to achieve the classic bagel texture. Perfect for breakfast or snacks, these bagels can be customized with your favorite toppings and enjoyed fresh from the oven.

Ingredients

Scale

Dough Ingredients

1 and 1/2 cups (360g/ml) warm water (between 100–110°F/38–43°C)
1 Tablespoon barley malt syrup, granulated sugar, or brown sugar
2 and 3/4 teaspoons (8g) instant or active dry yeast
4 cups (520g) bread flour (spooned & leveled), plus more as needed
2 teaspoons salt
Nonstick spray or 2 teaspoons butter or olive oil (for coating the bowl)

Boiling Water Bath

2 quarts (1.9L) water
1/4 cup (85g) barley malt syrup or honey

Finishing

Egg wash: 1 egg white beaten with 1 Tablespoon water
Toppings as desired (optional)

Instructions

Prepare the dough: In a stand mixer bowl fitted with a dough hook attachment, whisk the warm water, barley malt syrup or sugar, and yeast. Cover and let sit for 5 minutes to activate the yeast. If you don’t have a stand mixer, use a large bowl and mix later by hand.
Add flour and salt: Add bread flour and salt to the yeast mixture. Beat on medium speed for about 2 minutes until the dough forms a rough mass and begins pulling away from the bowl sides. Add more flour or water as needed to achieve a stiff but slightly tacky dough.
Knead the dough: Continue kneading on low speed with the dough hook for 6–7 minutes or knead by hand on a lightly floured surface for the same time until the dough is smooth, elastic, and passes the windowpane test.
First rise: Lightly grease a large bowl with nonstick spray, butter, or olive oil. Place the dough in the bowl, turning to coat. Cover with plastic wrap or a towel and let rise at room temperature for 1.5–2 hours, until doubled in size.
Prepare baking sheets: Line two large baking sheets with parchment paper or silicone baking mats and preheat the oven to 425°F (218°C).
Shape bagels: Punch down the risen dough. Divide it into 8 equal pieces (~4 ounces each). Shape each piece into a ball, then press your index finger through the center to create a hole about 1.5–2 inches wide. Arrange bagels on the prepared baking sheets; loosely cover and rest for 5–10 minutes.
Boil bagels: In a large pot, bring 2 quarts of water and 1/4 cup barley malt syrup or honey to a boil. Reduce heat to medium-high. Boil 2–3 bagels at a time for 1 minute on each side. Remove with a slotted spatula, drain excess water, and return bagels to baking sheets.
Apply egg wash and toppings: Brush the tops and sides of each boiled bagel with egg wash. If desired, dip the tops into your chosen toppings immediately after brushing.
Bake: Bake the bagels for 20–25 minutes, rotating pans halfway through, until deep golden brown.
Cool and serve: Let bagels cool on baking sheets for 20 minutes, then transfer to a cooling rack until completely cool. Slice, toast, and enjoy. Store leftovers tightly covered at room temperature for up to 4 days or refrigerated for up to 1 week.

Notes

Barley malt syrup contributes authentic flavor and color, but you can substitute with granulated or brown sugar.
The dough should be stiff but slightly tacky, not dry or crumbly; add flour or water in small amounts as needed.
The windowpane test ensures proper gluten development and kneading.
Boiling bagels briefly before baking gives them their characteristic chewy crust.
Use egg wash to help toppings adhere and create a shiny crust.
Bagels can be topped with sesame seeds, poppy seeds, everything seasoning, or kosher salt before baking.
Adjust resting times as needed based on room temperature for optimal dough rise.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Bread
Method: Baking
Cuisine: American

Keywords: bagels, homemade bagels, yeast bread, boiled bagels, chewy bagels, breakfast bread