These homemade bagels are chewy, golden, and full of flavor! They are made with simple ingredients, proofed overnight, boiled for a chewy texture, and then baked until golden brown. Perfect for breakfast or snacks!
Ingredients Needed:
For the dough:
- 1 tablespoon maple syrup or barley malt syrup
- 1 (¼-ounce) pkg active dry yeast, 2¼ teaspoons
- 1¼ cups warm water
- 540 grams of bread flour*
- 2 teaspoons sea salt
For the poaching water:
- 1½ tablespoons maple syrup
- 2 teaspoons baking soda
- ½ tablespoon salt
For the toppings:
- 1 egg white, optional
- 1 tablespoon water, optional
- Everything Bagel Seasoning, for sprinkling
How To Make Bagel Recipe?
- Activate the yeast: In a small bowl, mix maple syrup, yeast, and warm water. Let it sit for 5 minutes until foamy.
- Make the dough: In a stand mixer with a dough hook, add flour, salt, and the yeast mixture. Mix on medium-low for 5-7 minutes until the dough is smooth. If too dry after 3 minutes, add 1 tbsp water.
- Let the dough rise: Place the dough on a clean surface and knead for 2-3 minutes until smooth. Form a ball, place it in a large bowl, cover it with plastic wrap, and let it rise in a warm place for 60-90 minutes until puffy.
- Shape the bagels: Line two baking sheets with parchment paper and lightly grease them. Divide the dough into 8 equal pieces. Roll each piece into a 9-inch rope, loop it around your fingers, overlap the ends by 2 inches, and roll to seal. Place on the baking sheet.
- Chill overnight: Lightly dust with flour, cover with plastic wrap, and refrigerate overnight.
- Proof and test the bagels: The next morning, remove them from the fridge and let them sit at room temperature for 1 hour. Drop one bagel into a bowl of water. If it floats, it’s ready. If it sinks, let proof for 30 more minutes.
- Prepare the poaching water: In a large pot, bring 2 quarts of water to a boil. Add maple syrup, baking soda, and salt.
- Boil the bagels: Add 3 bagels at a time to the boiling water. Cook for 1 minute per side, then transfer back to the baking sheet, flipping so the smooth side is up.
- Add toppings: Beat egg white and water in a small bowl. Brush onto bagels, then sprinkle with Everything Bagel Seasoning.
- Bake the bagels: Preheat the oven to 450°F. Bake for 14-18 minutes until golden brown.
Recipe Tips:
- Use the right flour: Bread flour is best for chewy bagels. If you use all-purpose flour, the bagels may turn out softer and less chewy.
- Knead the dough well: The dough should be smooth and slightly firm. If it’s too sticky, add a little flour. If it’s too dry, add a teaspoon of water. Proper kneading helps the bagels hold their shape.
- Don’t skip the overnight proofing: Chilling the dough overnight makes the bagels more flavorful and gives them a better texture. If you skip this step, they may not be as chewy.
- Boil the bagels before baking: Boiling them for 1 minute per side gives them their chewy crust. Adding baking soda and maple syrup to the water helps them brown beautifully in the oven.
- Bake at high heat: The oven must be 450°F for the perfect golden crust. If the oven is too cool, the bagels won’t brown properly or may turn out too soft.
How To Store & Reheat Leftovers?
- Refrigerate: Let the bagels cool to room temperature. Then, store them in a sealed container or plastic bag in the fridge for up to 5 days.
- Freeze: After cooling, wrap each bagel or put them in a freezer bag. Freeze for up to 3 months.
- Reheat: Slice the bagel in half and toast on medium heat until golden and warm.
Nutrition Facts:
- Calories: 270 kcal
- Total Fat: 1g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 400mg
- Potassium: 80mg
- Total Carbohydrate: 55g
- Dietary Fiber: 2g
- Sugars: 6g
- Protein: 8g
Try More Gordon Ramsay Recipes: