Homemade Bagels
Homemade bagels are easier than they look: a simple yeast dough, a short rise, and a one-minute dip in simmering honey water before the oven. That dip is what gives the shiny, chewy crust that shop-bought ones rarely match. You need only flour, yeast, sugar, salt, honey and an egg, and the recipe makes eight bagels in about two hours forty-five minutes, most of it hands-off.
- Total
- 2 h 45 min
- Prep
- 30 min
- Cook
- 35 min
- Serves
- 8 bagels
- Per 1 bagel
- 232kcal
Shaping and baking homemade bagels
Strong white bread flour matters here. Its higher protein gives a stiff dough that stays chewy, and the dough should feel firmer than ordinary bread dough. If it seems dry, resist adding water: a firm dough holds the ring shape through boiling.
Stretching the hole to about 3cm looks wide, but it closes up as the bagels rise and bake. Honey in the boiling water adds a little sweetness and helps the crust colour.
Method for homemade bagels
Tap a time to start a timer.
- Make the dough Mix the flour, yeast, sugar and salt in a large bowl, with the salt and yeast on opposite sides. Pour in the warm water and stir to a rough, fairly stiff dough. Knead on a floured surface for until smooth and elastic.
- First rise Put the dough in a lightly oiled bowl, cover with a damp tea towel and leave somewhere warm for about 1 hour, until doubled in size.
- Shape Tip the dough out, knock out the air and cut it into 8 pieces of about 100g each. Roll each into a smooth ball, push a floured finger through the middle and stretch the hole to about 3cm wide. Place on a baking tray lined with baking paper and rest for . Meanwhile, heat the oven to 200°C (180°C fan), gas 6.
- Boil Bring about 2 litres of water to a gentle simmer in a wide pan and stir in the honey. Lower in 2–3 bagels at a time and cook for on each side. Lift out with a slotted spoon and drain briefly on the paper.
- Glaze and bake Brush the bagels with beaten egg and sprinkle on seeds or salt if you like. Bake in the middle of the oven for , until deep golden and hollow-sounding when tapped underneath.
- Cool Move to a wire rack and leave for at least before slicing, so the crumb finishes setting.
Ways to serve them
Split and toast them for breakfast with butter, or build the classic bagel with salmon and cream cheese. For a warmer filling, pile in homemade scrambled eggs.
Switch the topping for variety: sesame, poppy seeds, or a pinch of flaky sea salt. Press toppings in lightly after the egg wash so they stay on.
Common problems and fixes for Homemade Bagels
- The bagels turn out soft and cakey instead of chewy.
- Use strong bread flour, not plain, and knead for the full 10 minutes. The dough should feel stiff; do not add extra water to make it easier.
- The boiled bagels stick to the paper or wrinkle.
- Drain them for a few seconds on the paper, then brush with egg straight away. Wrinkling usually means the dough was over-proved, so shorten the 20-minute rest on a warm day.
- The bagels flatten in the water.
- Keep the water at a gentle simmer, not a rolling boil, and do not overcrowd the pan. Cook only two or three at a time.
Frequently asked questions about Homemade Bagels
Why do you boil bagels before baking?
Boiling sets the outside of the dough before it hits the oven. That gives the chewy, shiny crust that makes a bagel different from a bread roll.
Can I freeze homemade bagels?
Yes, for up to 3 months. Slice them first, freeze them in a bag, and toast straight from frozen. At room temperature in an airtight container they are best within 2 days.
Can I make the dough the night before?
Yes. After shaping, cover the bagels and chill them overnight, then let them stand at room temperature for 30 minutes before boiling and baking.
Can I use plain flour?
You can, but the bagels will be softer and less chewy. Strong white bread flour has the higher protein content that gives the proper texture.
How did you like the recipe?
4.8 / 5 · 4 ratings
