Easy Homemade Bagels
Making your own homemade bagels at home is easier than you think. These bagels are chewy and delicious, and you can top them with anything you'd like!
Servings: 10
Calories: 163kcal
Equipment
- Stand Mixer optional
- Food Processor optional
Ingredients
- 1 ¼ cups warm water
- 1 ½ Tablespoons granulated sugar
- 2 teaspoons active dry yeast
- 2 ½ cups bread flour, divided
- 1 cup whole wheat flour (see note)
- 1 ½ teaspoons salt
- topping, such as poppy seeds, sesame seeds or "everything" seasoning (optional)
Instructions
- Stir sugar into the warm water until dissolved. Sprinkle yeast on top of the water and let sit for about 5-10 minutes. Stir the yeast into the water.
- Meanwhile, whisk together 2 cups of the bread flour with the whole wheat flour and salt in the bowl of a stand mixer. Fit the mixer with a dough hook.
- Turn the mixer on low speed, and slowly pour in the water mixture. When all of the water has been added, increase the speed to medium low. Continue to mix, turning off mixer to scrape down the sides of the bowl as needed, until the dough forms a cohesive ball and all of the flour has been incorporated.
- Continue to add the additional ½ cup of bread flour, 1 Tablespoon at a time, waiting until all previous flour is incorporated before adding more, until the dough no longer sticks to the bottom of the bowl. The dough should be quite stiff. Reduce mixer speed to low, and continue to knead the dough for about 5 more minutes.
- Form the dough into a smooth ball and transfer to a lightly oiled large bowl. Cover with plastic or a clean towel and let rise until doubled, about 1 - 1 ½ hours. Punch the dough down and let it sit for 10 more minutes.
- Meanwhile, heat the oven to 425°F and prepare a large baking sheet with a silicone baking mat or parchment paper.
- Form the dough into a rope and cut into 8-10 even pieces. Working with one piece at a time, form each piece into a smooth, taut ball. Poke your index finger through the center of the ball and gently stretch it to form a ring. Place on the baking sheet and cover with a clean towel while repeating with the remaining pieces of dough. Allow to rest for 10-15 minutes.
- Fill a large saute pan or pot with enough water to completely cover the bagels by at least an inch. Bring to a boil over high heat. Reduce heat to medium high. Cooking only as many as will fit (I can do 4 at a time in a 12" saute pan), boil the bagels for 1-2 minutes on each side (longer boiling will lead to chewier bagels). Return to the baking sheet. If you're going to sprinkle your bagel with a topping, do so now.
- Once all the bagels have been boiled, bake for 18-20 minutes, until golden brown. Allow to cool for at least 10 minutes before slicing. Serve warm with your favorite toppings.
Notes
This recipe can be made without whole wheat flour if desired. Just replace the 1 cup of whole wheat flour with 1 cup of additional bread flour.
Nutrition
Calories: 163kcal | Carbohydrates: 33g | Protein: 6g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 352mg | Potassium: 81mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2IU | Vitamin C: 0.002mg | Calcium: 10mg | Iron: 1mg