Homemade Bagels
These homemade bagels are the ultimate labor of love, offering that perfect New York-style chew with a golden, crisp exterior. Inspired by the classic Preppy Kitchen technique, I’ve refined this version to be simplified and "just right" for your home kitchen.A quick "pro-tip" from my own trial and error: My first attempt at these actually turned into a bit of a kitchen comedy. I was so focused on the dough texture that my bagel holes completely collapsed during the boil! Instead of rings, I ended up with what looked like golden buns or filled donuts. But honestly? They were so incredibly tasty and chewy that we ate them anyway—sometimes the best "fails" are the most delicious. Whether yours stay as rings or decide to become buns, the flavor is unbeatable!
Ingredients
For Bagel Dough
- 360 g Warm Water
- 1 tbsp Barley Malt Syrup
- 7 g Active Dry Yeast
- 540 g Bread Flour (plus extra for dusting)
- 2 tsp Salt
For the Boiling Liquid
- 3 litres Water
- 3 tbsp Barley Malt Syrup
- 1 tbsp Baking Soda
For the Topping
- 2 tbsp Everything Bagel Seasoning
- 2 tbsp Cheese
Instructions
Prepare the Dough
- Bloom the Yeast: In the bowl of your stand mixer, combine the warm water, sugar (or malt syrup), and yeast. Stir and let it sit for about 10 minutes until it’s thick and foamy.
- Mix and Knead: Add the bread flour and salt. Using the dough hook on low speed, mix until a cohesive dough forms. Increase the speed slightly and knead for 10–15 minutes until the dough is smooth, elastic, and passes the windowpane test.
- First Rise: Transfer the dough to a lightly oiled bowl. Cover with a damp cloth and let it rise in a warm, draft-free spot for about 1 hour, or until it has doubled in size.
Shape, Rest & Rise
- Divide: Punch the dough down and turn it onto a clean surface. Divide into 8 equal portions (approx. 115g each for precision).
- Form the Rings: Shape each piece into a tight ball. Use your thumb to poke a hole through the center and gently stretch it until the hole is about 2 inches wide.
- Second Rise: Place the shaped bagels on a baking sheet lined with greased parchment paper. Cover and let them rest for 20 minutes.
Boil & Bake
- The Water Bath: Preheat your oven to 220°C (425°F). Bring the water, sugar, and baking soda to a simmer in a large pot.
- Boil: Gently drop 2–3 bagels into the water. Boil for 1 minute, flip, and boil for another minute. This step is the secret to that iconic chewy crust!
- Season: Remove with a slotted spoon and immediately dip the top side into your everything seasoning and cheese.
- Bake: Place back on the tray and bake for 15 minutes. Flip them over and bake for another 5–8 minutes until deep golden brown.
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