There’s truly nothing like a homemade bagel. I’m still working on mastering this recipe and making a few adjustments, but it’s too delicious to keep to myself. Patience is the hardest part!
Recipe Details
Makes: 8 Bagels
Prep Time: 10 Minutes (making the bagel dough)
Rise Time: About 2 Hours
Bake Time: 22 Minutes
Ingredients
Dough
- 1 cup 1/3 cup warm water (105–110°F)
- 1 Tbsp white sugar
- 3 1/2 cups bread flour (425 g)
- 1 packet (2¼ tsp) instant yeast
- 1 1/2 tsp salt
- Boil
- 2 quarts water
- 1 Tbsp baking soda
- 2 Tbsp dark brown sugar
- 1 tsp so honey
- Egg Wash 1 large egg & 1 Tbsp water
- Toppings (optional) Everything seasoning, sesame, poppy, flaky salt
After shaping, cold-proof overnight (8–24 hrs) in the fridge.
→ Way better flavor + texture.
Method
- Mix together the sugar and yeast to the warm water. Let it sit until it foamy.
- Add flour and salt. Using the dough hook or by hand, mix together until the dough forms. (5-7 minutes)
- Shape into a ball and place in an oiled bowl. Let it rest for 90 minutes. OR let them cold proof in the fridge 12+ hours.
- Preheat oven to 425. Boil water and add brown sugar and honey. Boil the bagels 30 seconds each side. Put on baking sheet, add egg wash, and toppings.
- Bake for 22-25 minutes. Let them rest for 20-30 minutes before cutting them open!
Success Tips + Tricks
Don’t overboil! 30-45 sec per side is ideal.
Dough texture! Dough should feel stiff and smooth, not sticky.
Handle the dough gently! This is always my error. Think delicate!
Storage
24 Hours – Store in a paper bag or loosely wrapped at room temp
1-2 Days – Store in an airtight container at room temp
Long Term (up to 2 mo) – Freeze – Cool completely, slice first, wrap individually or freeze in a ziploc bag
Our Table Scratch Kitchen 
Happy you’re here!