Name: Homemade Bagels
Prep time: 50 min
Cook time: 25 min
Total time: 1 h 15 min
Yield: 8 Servings
Cuisine: American
Ingredients: 0.5 cup warm water; 1 yeast; 1.5 tablespoons sugar; 3.5 cups AP flour; 0.25 cup bread gluten; 1.25 teaspoons salt; 1 tbsp baking soda; egg wash; everything but the bagel seasoning

From the Cook

1/6

Homemade Bagels

Sunday Table Verified

Ingredients

Warning0 allergens identified

Instructions

In a measuring cup, combine 1/2 c. warm water and sugar. Sprinkle yeast over sugar-water micture, and let sit until proofed, about 10 minutes. Meanwhile, combine the AP flour, bread gluten, and salt in a medium sized mixing bowl. Pour yeast mixture in flour mixture with 1/4 c. of the reamining water. Knead dough until it is smooth and elastic, about 10 minutes. If necessary, add remaining water 2 Tbs. at a time until consistency is reached. Cover bowl with plastic wrap and let rise in warm area for 1 hour. Punch down dough, and let it rise for another 20 minutes. Divide dough into 8 balls, about 3.5 oz. each. Roll into a ball, and poke a hole in the center with your finger, forming each ball into a bagel shape. Line on an oiled baking sheet and let rise covered for 15 minutes. Meanwhile, boil a large pot of water, and mix in baking soda. Working in batches, boil bagels 2 minutes each side. Top with egg wash and toppings, if desired. Line on oiled baking sheet. Bake at 425* F for 20-25 minutes, or until lightly golden. Cool and serve.

Bagels require high gluten flour, or they do not come out nearly as well. I easily found bread gluten at my local bulk grocery, but if you cannot find bread gluten, you could also use high-gluten flour.

If you top your bagels with seeds, onions, garlic, or cheese, you will need to brush them first with an egg wash (1 egg mixed with a little water). If you want blueberries or chocolate chips, you can mix them straight into the dough!

Nutrition

My Calorie Intake

0
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Tips & Tricks (5)

Master the Boiling Technique 💧
Add baking soda to your boiling water (1 tablespoon per quart) to create the chewy exterior characteristic of authentic bagels—this raises pH and promotes browning without extended boiling times.
Nail the Gluten Development 💪
Knead your dough for a full 10-12 minutes by hand or 8 minutes in a stand mixer to develop strong gluten networks; this creates the dense, chewy crumb that distinguishes bagels from regular bread.
Cold Fermentation Secret ❄️
Refrigerate your shaped bagels overnight before boiling—this develops deeper flavor, makes them easier to handle without deflating, and reduces the risk of over-fermentation.
Perfect Egg Wash Application 🥚
Apply egg wash immediately after boiling while bagels are still warm and slightly damp to ensure it adheres properly, creating a beautiful glossy finish and helping toppings stick.
Boil-to-Bake Timing 🕐
Boil bagels for exactly 1-2 minutes per side (not longer) to set the exterior without making them dense and gummy; transfer directly to a preheated 425°F oven for 20-25 minutes for optimal texture.