Updated: Feb 5
Make authentic-tasting bagels at home without the added preservatives of store-bought bagels. This fun and easy-to-make recipe produces dense bagels that are tender yet chewy with basic ingredients. The flavor and topping options are endless, so you can really get creative and customize your bagels to your own taste.
Finished product: 4 everything, 4 Asiago bagels, 2 cinnamon-sugar, and 2 plain bagels with homemade bacon green onion cream cheese and herb cream cheese
4 cups bread flour
2 Tbsp granulated sugar
2 tsp salt
2 ¼ tsp active dry yeast
1 ½ cups warm water
1 egg white beaten with 1 Tbsp water (for egg wash)
2 quarts water
¼ cup honey
1 Tbsp baking soda
Bagel Toppings (Optional)
2 Tbsp poppy seeds + 2 Tbsp sesame seeds + 1 Tbsp dried onion flakes + 1 Tbsp dried garlic flakes
Asiago cheese, grated
3 Tbsp granulated sugar + 1 tsp ground cinnamon
In the bowl of a stand mixer fitted with the dough hook attachment, combine 2 cups of the flour, sugar, salt, and yeast. While mixing, slowly drizzle in the warm water. Mix on medium speed for 2 minutes, scraping down the sides of the bowl as needed.
Add in the remaining flour and beat on high speed for 1-2 minutes until the dough starts to come together.
Turn the dough out onto a lightly floured surface and knead by hand until the dough is smooth and elastic, about 8-10 minutes. Place the dough in a lightly greased bowl, cover with plastic wrap, and let rise in a warm, draft-free spot for about 30 minutes to 1 hour.
Punch the dough down and turn it out onto a lightly floured surface. Cut the dough into 8-12 equal sized portions, and shape each into a smooth ball. Use your thumb to poke a hole in the center of each ball and use your fingers to shape the dough around the hole into a uniform shape that resembles a bagel.
Place the shaped bagels onto a lightly greased baking sheet and cover with plastic wrap. Let rise in a warm, draft-free spot for about 20-30 minutes.
While the bagels are rising, prepare the water bath by heating the water to a gentle boil in a large, wide-diameter pot, ensuring the water is at least 4-inches deep. Once the water comes to a gentle boil, lower the heat to a simmer and stir in the honey and baking soda.
Preheat oven to 425°F.
When the bagels are ready, transfer 3 or 4 at a time to the simmering water. Cook the bagels for 3 minutes, flip them using a wide spatula, and cook for another 3 minutes.
Remove the bagels from the water with a slotted spoon and place on a lightly greased baking sheet. Repeat with the remaining bagels.
Brush the tops of the bagels with the egg wash and top each bagel with your desired toppings.
Bake the bagels for 20-25 minutes, or until they are golden brown. Remove from the oven and allow to cool on wire racks.
Once cooled, cut the bagels in half, then toast or eat as desired.