Introduction

Homemade bagels have a wonderfully chewy texture and rich flavor that you just can’t beat from store-bought versions. This recipe guides you through each step, from activating the yeast to boiling and baking for that perfect crust and soft inside. Let’s get started on making these delicious bagels at home.

A close-up picture of eight bagels arranged together on a white marbled surface. Three bagels are topped with a mix of white sesame seeds, black seeds, and small fried onion bits, showing a crunchy texture on top and a golden-brown color. The other five bagels have a smooth, shiny, golden crust. Two bagels have a darker brown color with a glossy finish and small dark spots, indicating added ingredients. The bagels have a soft, slightly bumpy texture with round holes in the middle, and their color varies from light golden to medium brown. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ⅛ cups warm water (about 90-110℉)
1 tablespoon barley malt syrup (21 g)
1 ½ teaspoons dry active yeast
3½ cups unbleached bread flour (455 g)
1 tablespoon coarse kosher salt
4 quarts water
2 tablespoons barley malt syrup
1 ½ tablespoons baking soda
½ tablespoon coarse kosher salt
Egg white wash
Everything seasoning mix, poppy seeds, sesame seeds, or other toppings (optional)

Instructions

Step 1: In a small bowl, whisk together warm water, barley malt syrup, and yeast. Let it sit for 8-10 minutes until the mixture is cloudy, aromatic, and foamy, indicating the yeast has activated.
Step 2: In the bowl of a stand mixer fitted with a dough hook, combine flour and salt. Add the yeast mixture and mix on the lowest speed for 3 minutes. Stop the mixer and let the dough rest for 5 minutes.
Step 3: Mix again on the lowest speed for another 3 minutes. The dough should be stiff but supple. Transfer it to a lightly oiled bowl, cover with plastic wrap, and let it rise at room temperature for 1 hour.
Step 4: Divide the dough into 8 equal pieces (about 4 oz each). Shape each piece into a loose ball. Flatten slightly, poke a hole through the center with your thumb, and stretch it gradually with both thumbs to form a ring about 2 inches in diameter.
Step 5: Place the formed bagels on a greased parchment-lined sheet pan. Mist with oil or cooking spray, cover with plastic wrap, and refrigerate overnight.
Step 6: The next morning, prepare the poaching liquid by bringing 4 quarts of water to a boil in a large pot. Lower heat to a simmer and add remaining barley malt syrup, baking soda, and kosher salt.
Step 7: While waiting for the poaching liquid to simmer, remove bagels from the fridge. Test readiness by dropping a bagel into cold water—if it floats, it’s ready to boil; if it sinks, let it rest at room temperature for 15-30 minutes. Preheat oven to 500°F.
Step 8: Gently lower bagels into the simmering poaching liquid using a slotted spoon. Boil for 1 minute, flip, and boil for another minute. Remove with the spoon and place on an oiled parchment-lined baking sheet. Brush tops with egg white and add toppings if desired.
Step 9: Lower oven temperature to 450°F. Bake for 8 minutes, rotate the pan, then bake an additional 8-10 minutes until golden brown. If bottoms brown too quickly, place another baking tray underneath. Cool on a wire rack before serving.

Tips & Variations

Using barley malt syrup not only activates the yeast but also adds authentic flavor and helps create the classic bagel crust.
Try different toppings like sesame seeds, poppy seeds, or an everything bagel seasoning mix for variety.
For a chewier texture, let the dough rest and rise longer or refrigerate overnight as directed.
If you don’t have barley malt syrup, honey or brown sugar can be substituted, though the flavor will differ slightly.

Storage

Store baked bagels in an airtight container or resealable bag at room temperature for up to 2 days. For longer storage, freeze bagels wrapped tightly in plastic wrap and placed in a freezer bag for up to 3 months. To reheat, toast or warm in the oven at 350°F for 5-10 minutes.

How to Serve

A stack of three golden brown bagels with a slightly crispy texture, the top and bottom bagels are sprinkled with white sesame seeds and small bits of seasoning, while the middle bagel is plain. The bagels have a rounded, smooth surface with a few small air bubbles visible, showing a light crunch. They are placed on a white marbled surface with another bagel blurred in the background, suggesting a soft depth of field. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast with active dry yeast in the same quantity, but mix it directly into the flour instead of dissolving it in water first.

Why do bagels need to be boiled before baking?

Boiling bagels briefly gelatinizes the starch on the surface, which gives the crust its distinctive chewiness and helps create a shiny, golden exterior when baked.