plain bagels

This Bagel recipe is perfect for making chewy, homemade bagels in your own kitchen! Surprisingly simple, I&#039;ll walk you step-by-step through the process. I do recommend reading through the entire recipe and watching the video (below the recipe) before beginning.

Homemade Bagel Recipe

water (between 105-110F (475 milliliters, 40-45C))

active dry yeast

sugar

olive oil

Tablespoons light brown sugar (firmly packed)

bread flour, plus additional as needed ((750 grams) + additional as needed)

salt

Tablespoon cornmeal (for dusting baking sheet)

water ((2L))

honey

water

Bagel toppings² (as desired (see note))

Pour water into the bowl of a stand mixer³. Add yeast and 1 teaspoon granulated sugar. Allow to sit for 5 minutes or until foamy. Stir in oil and brown sugar.

In a separate bowl stir together flour and salt.

Attach dough hook to mixer and stir on low speed, gradually adding flour mixture until completely combined until dough is clinging together, is no longer sticky to the touch and is pulling away from the sides of the bowl. If needed, add additional flour, one tablespoon at a time (I often have to add as much as 6 additional tablespoons). Dough should feel almost dry to the touch and should not stick to your fingers.

Knead with a dough hook for 4-5 minutes, but if your mixer seems to be struggling (my KitchenAid can’t handle this dough) then remove the dough and knead by hand on a clean countertop for 5-6 minutes or until dough is smooth and elastic.

Place dough in a lightly oiled bowl, cover tightly, and place in a warm, draft-free place to rise until doubled in size (about 1-2 hours).

While dough is rising, prepare two cookie sheets by lining with parchment paper and then sprinkling cornmeal over the surface of the parchment (you only need a light sprinkling, about 1 ½ teaspoon per sheet).

Gently deflate dough and divide into 12 even pieces. Form each into a tight ball and then use your thumb to gently form a hole in the center that is about 2” wide (see video or photos in post for a visual if needed). Place bagels on prepared baking sheets, about 6 to a sheet, spacing each several inches apart.

Cover bagels with a clean towel and set aside. Meanwhile, preheat oven to 425F (220C) and pour two quarts of water into a large pot or Dutch oven. If using honey, add this to the pot as well and stir until combined.

Bring water (and honey, if using) to a rolling boil. Boil bagels, 2-3 at a time, for 45-60 seconds on each side. Return to prepared baking sheet.

Once your bagels have been boiled, prepare egg wash by whisking together egg and water. Brush egg wash liberally over bagels and sprinkle with any bagel toppings you would like to use (see notes for suggestions, you can of course leave them plain instead; brush with egg wash but do not add any toppings).

Transfer to 425F (220C) oven and bake on center rack for 22 minutes or until golden brown. I recommend baking one sheet at a time.

Allow bagels to cool before enjoying. Use a serrated bread knife to cut in half, if desired.

https://www.youtube.com/watch?v=0vv3-0MVr8A

This Bagel recipe is perfect for making chewy, homemade bagels in your own kitchen!

Full Printable Recipe: https://sugarspunrun.com/homemade-bagel-recipe/

Ingredients
2 cups warm water between 105-110F (475ml, 40-45C)
5 teaspoons active dry yeast
1 teaspoon granulated sugar
2 Tablespoon olive oil
3 Tablespoons light brown sugar firmly packed
6 cups bread flour, plus additional as needed 750g+ additional as needed
1 Tablespoon salt
1 Tablespoon cornmeal for dusting baking sheet
For Boiling
2 quarts water 2L
¼ cup honey or barley malt syrup¹ optional (60ml)
Egg wash
1 large egg
1 teaspoon water
Bagel toppings² as desired (see note)

Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Stand Mixer (Affiliate Link): https://amzn.to/2Hhp8zA
Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx
Dutch Oven (Affiliate Link): https://amzn.to/2XeiG0S

Instructions
00:00 Introduction
00:19 Pour water into the bowl of a stand mixer³. Add yeast and 1 teaspoon granulated sugar. Allow to sit for 5 minutes or until foamy. Stir in oil and brown sugar.
01:11 In a separate bowl stir together flour and salt.
01:40 Attach dough hook to mixer and stir on low speed, gradually adding flour mixture until completely combined until dough is clinging together, is no longer sticky to the touch and is pulling away from the sides of the bowl. If needed, add additional flour, one tablespoon at a time (I often have to add as much as 6 additional tablespoons). Dough should feel almost dry to the touch and should not stick to your fingers.
03:22 Knead with a dough hook for 4-5 minutes, but if your mixer seems to be struggling (my KitchenAid can’t handle this dough) then remove the dough and knead by hand on a clean countertop for 5-6 minutes or until dough is smooth and elastic.
04:03 Place dough in a lightly oiled bowl, cover tightly, and place in a warm, draft-free place to rise until doubled in size (about 1-2 hours).
While dough is rising, prepare two cookie sheets by lining with parchment paper and then sprinkling cornmeal over the surface of the parchment (you only need a light sprinkling, about 1 ½ teaspoon per sheet).
04:27 Gently deflate dough and divide into 12 even pieces. Form each into a tight ball and then use your thumb to gently form a hole in the center that is about 2” wide (see video or photos in post for a visual if needed). Place bagels on prepared baking sheets, about 6 to a sheet, spacing each several inches apart.
05:42 Cover bagels with a clean towel and set aside. Meanwhile, preheat oven to 425F (220C) and pour two quarts of water into a large pot or Dutch oven. If using honey, add this to the pot as well and stir until combined.
05:52 Bring water (and honey, if using) to a rolling boil. Boil bagels, 2-3 at a time, for 45-60 seconds on each side. Return to prepared baking sheet.
07:20 Once your bagels have been boiled, prepare egg wash by whisking together egg and water. Brush egg wash liberally over bagels and sprinkle with any bagel toppings you would like to use (see notes for suggestions, you can of course leave them plain instead; brush with egg wash but do not add any toppings).
08:22 Transfer to 425F (220C) oven and bake on center rack for 22 minutes or until golden brown. I recommend baking one sheet at a time.
08:32 Allow bagels to cool before enjoying. Use a serrated bread knife to cut in half, if desired.

Notes
Poppyseeds, sesame seeds, Shredded Asiago or cheddar cheese all make great toppings. To make a simple everything bagel topping, see below:
If you don't have a stand mixer, you can make this recipe by hand. Be sure to use a large bowl and keep in mind that initially combining the ingredients will be more of an arm workout, though!
Everything Bagel Topping:
Stir together 2 teaspoons poppyseeds with 1 teaspoon each of sesame seeds, dried onion flakes, dried garlic flakes, sea salt or kosher salt. Sprinkle over bagels, you may not use all of the mixture!
How to make in advance:
Bagel dough may be made 1-2 days in advance. After preparing dough and placing it in an oiled bowl, cover tightly and allow to rise in the refrigerator for 1-2 days before using. Allow the dough to sit at room temperature for 30-60 minutes before proceeding with the recipe.
How to Store:
Allow bagels to cool completely before storing. Store in an airtight container at room temperature for 3-5 days.
Bagels may also be frozen for several months, but I do not recommend refrigerating.

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How To Make Homemade Bagels

Cinnamon Sugar Bagels are sweet bagels that are made with a touch of cinnamon and baked with the all-important cinnamon and sugar topping.

Cinnamon Sugar Bagels

(296 grams) warm water

instant yeast

(508 grams) bread flour

vegetable oil

cinnamon

honey, (optional)

yellow cornmeal

brown sugar

In the bowl of a stand mixer, whisk together warm water and yeast. Rest for 5 minutes.

Add in flour, sugar, salt, vegetable oil, and cinnamon.

Mix on low with the dough hook until the dough starts to come together (about 8 minutes). If you are kneading by hand, knead the dough for about 25 minutes.

Transfer the dough to a greased bowl.  Cover with a kitchen towel and let rise for 2 hours or until the dough has nearly doubled in size.

After 2 hours, turn the dough out onto a work surface.

Divide the dough into 12 even pieces (about 3 ounces each).

Working one piece at a time, fold the sides of the dough under to create a dough ball (top should be smooth).

With the seam side down (on an unfloured surface), place your palm on top of the dough (your hand should be slightly cupped around the dough ball).

Push down slightly (but firm and even) on the dough and roll the ball under your palm in a circular motion.  Use the cupped sides of your hands to keep the dough centered in your palm. You may have to work the dough for a while, but eventually, it will come together and most of the lines and folds should have incorporated into the dough, forming a smooth dough ball.

Place the dough balls on a baking sheet and cover with a kitchen towel.

Let the dough balls rest for 15 minutes.

After resting for 15 minutes, use your fingers to create a hole in the center of the dough balls, twirling the dough around your fingers until you form about a 2-inch hole.

Bagel Dough

Preheat oven to 425 °F.

Line a separate baking sheet with parchment paper. Sprinkle evenly with cornmeal. (You can use more or less depending on your preference.)

Add the water and honey to a large pot.  Bring it to a rolling boil. (Truly, the honey is optional. When testing we were not able to notice a distinguishable difference when adding it and when not adding it.)

Reduce the heat slightly (still boiling) and add bagels in batches (3-4 at a time).  Bagels should have room to expand and should not be overlapping at all.

Boil for 1-2 minutes per side (the longer the boil the denser the bagel).

Place boiled bagels on top of the cornmeal layer on your baking sheet.

In a small dish, whisk together the egg white and water.

Brush the tops and sides of the boiled bagels with the egg wash. (If you only cover the tops you will see a line of egg wash on the final bagel. Try to cover every exposed area of bagel with the egg wash.)

In a small bowl, mix together the granulated sugar, brown sugar, and cinnamon and sprinkle it over the bagels.

Bake in the preheated oven until the bagels begin to brown, 15 to 20 minutes. Oven temps vary, but you will want a golden brown on the finished bagel.

Bagels are best when allowed to cool completely before using. You can, of course, reheat when ready to consume.

Boiling and Baking Bagels

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