How to Make Bagels (Step by Step)

Bagels are a chewy, golden-brown bread perfect for breakfast or as a snack. Making bagels at home is easier than you might think! Follow this step-by-step guide to create delicious, homemade bagels.

Step 1: Gather Your Ingredients and Tools

Ingredients (Makes 8 Bagels):

• Flour: 4 cups (bread flour works best for chewiness)
• Water: 1 ½ cups, warm (about 110°F/45°C)
• Sugar: 1 tablespoon (optional, for sweetness)
• Salt: 2 teaspoons
• Yeast: 2 teaspoons (active dry or instant yeast)
• Honey or Malt Syrup: 1–2 tablespoons (optional, for boiling water)
• Toppings: Sesame seeds, poppy seeds, or everything bagel seasoning (optional)

Tools:

• Mixing Bowl: For the dough.
• Wooden Spoon or Stand Mixer: For mixing and kneading.
• Baking Sheet: For baking the bagels.
• Parchment Paper: To prevent sticking.
• Large Pot: For boiling the bagels.
• Slotted Spoon: For removing bagels from boiling water.

Step 2: Activate the Yeast

1. In a mixing bowl, combine:
   • 1 ½ cups warm water
   • 1 tablespoon sugar
   • 2 teaspoons yeast
2. Let sit for 5–10 minutes until the mixture becomes frothy. This indicates the yeast is active.

Step 3: Make the Dough

1. Add to the yeast mixture:
   • 4 cups bread flour
   • 2 teaspoons salt
2. Mix with a wooden spoon or in a stand mixer until the dough comes together.
3. Knead for 8–10 minutes by hand or 5–6 minutes in a stand mixer with a dough hook, until the dough is smooth and elastic.

Step 4: Let the Dough Rise

1. Place the dough in a lightly oiled bowl and cover with a damp cloth or plastic wrap.
2. Let it rise in a warm place for 1–1.5 hours, or until it has doubled in size.

Step 5: Shape the Bagels

1. Punch down the dough and divide it into 8 equal pieces.
2. Roll each piece into a ball.
3. Shape the bagels:
   • Flatten each ball slightly and poke a hole in the center with your finger.
   • Stretch the hole to about 1–2 inches in diameter, as it will shrink during rising.

Step 6: Second Rise

1. Place the shaped bagels on a parchment-lined baking sheet.
2. Cover with a damp cloth and let them rest for 20–30 minutes while you prepare the boiling water.

Step 7: Boil the Bagels

1. Bring a large pot of water to a boil and add 1–2 tablespoons of honey or malt syrup for a shiny crust.
2. Reduce to a gentle simmer.
3. Boil the bagels:
   • Place 2–3 bagels at a time in the water.
   • Boil for 1 minute per side for a chewier texture, or 30 seconds per side for a softer bagel.
4. Remove with a slotted spoon and place back on the parchment-lined baking sheet.

Step 8: Add Toppings (Optional)

1. While the bagels are still wet from boiling, sprinkle with your choice of toppings, such as:
   • Sesame seeds
   • Poppy seeds
   • Everything bagel seasoning

Step 9: Bake the Bagels

1. Preheat your oven to 425°F (220°C).
2. Bake the bagels for 20–25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.

Step 10: Cool and Serve

1. Remove the bagels from the oven and let them cool on a wire rack for a few minutes.
2. Slice and serve with cream cheese, butter, or your favorite toppings.

Optional Variations

1. Cinnamon Raisin Bagels:
   • Mix 1 tablespoon cinnamon and ½ cup raisins into the dough during kneading.
2. Whole Wheat Bagels:
   • Replace half the bread flour with whole wheat flour.
3. Stuffed Bagels:
   • Add cream cheese or Nutella to the center before shaping the dough into bagels.

Tips for Perfect Bagels

Use Bread Flour: It creates the chewy texture that bagels are known for.

1. Boiling is Key: Don’t skip this step—it gives the bagels their signature crust.
2. Don’t Overproof: Allowing the bagels to over-rise can cause them to deflate during boiling.

Storing Homemade Bagels

1. Room Temperature: Store in an airtight container for up to 2 days.
2. Freezing: Wrap in plastic wrap and freeze for up to 3 months. Thaw and reheat in the oven or toaster.

Homemade bagels are a rewarding and delicious treat. With a little time and effort, you can enjoy bakery-quality bagels fresh from your oven. Enjoy!