The Basic Bagel

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Servings: 12 Difficulty: Advanced
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Chewy, crusty homemade bagels with a classic boiled exterior and soft interior
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The Basic Bagel

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 12 Calories: 0.0

Description

These homemade bagels offer the perfect balance of a crisp, caramelized crust and a dense, chewy interior that store-bought versions simply cannot match. Made with just a few simple pantry staples like flour, yeast, and warm water, this dough develops a rich flavor through a traditional boiling step before baking. The process creates a distinctive shine and texture that makes each bite satisfying. Whether topped with everything seasoning, sprinkled with sesame seeds, or enjoyed plain with cream cheese, these bagels are versatile enough for breakfast, brunch, or a hearty sandwich. They pair beautifully with fresh fruit, yogurt, or savory spreads. Baking them at home allows you to control the ingredients and enjoy the wonderful aroma of fresh bread filling your kitchen.

Ingredients

Directions

  1. Combine warm water and active dry yeast in a large bowl; let stand for 5 minutes until foamy.
  2. Stir in sugar and salt, then gradually mix in 4 cups of all-purpose flour.
  3. Beat at medium speed for 5 minutes until the mixture is cohesive.
  4. Mix in about 1 1/4 cups more flour to form a stiff dough.
  5. Turn dough out onto a floured surface and knead for 15 minutes until smooth, elastic, and no longer sticky, adding more flour as needed.
  6. Place dough in a greased bowl, cover, and let rise in a warm place for 40 minutes until almost doubled in size.
  7. Knead dough lightly to release air, then divide into 12 equal pieces.
  8. Shape each piece into a smooth ball, then poke your thumbs through the center to create a hole.
  9. Work around the perimeter with your thumb to shape the bagel into a 3 to 3 1/2-inch doughnut shape.
  10. Place shaped bagels on a lightly floured board, cover lightly, and let stand in a warm place for 20 minutes.
  11. Bring water and sugar to a boil in a large pan, adjusting heat to maintain a gentle boil.
  12. Lightly grease a baking sheet and sprinkle with cornmeal.
  13. Gently drop bagels into the boiling water, about 4 at a time, and boil for 5 minutes, turning often.
  14. Lift bagels out with a slotted spatula, drain briefly on a towel, and place on the prepared baking sheet.
  15. Brush bagels with egg yolk glaze and bake in a 400&# 194;°F (204ðC) oven for 35 to 40 minutes until well browned and crusty.
  16. Cool bagels on a wire rack before serving.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 0.0kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure water is between 100-115ðF to activate yeast without killing it.

The dough should be firmer than typical bread dough; do not add too much flour or bagels may become tough.

For vegan bagels, substitute egg yolk glaze with a brush of plant-based milk or aquafaba.

Bagels can be frozen after cooling; slice and toast directly from frozen for best texture.

Boiling time affects chewiness; 1-2 minutes per side yields a softer crust, while 5 minutes total yields a chewier, darker crust.

Keywords: bagel, bagels, bread, yeast, dough, boiled, baked, chewy, crusty, homemade, breakfast, brunch, sandwich, flour, cornmeal, basic, classic, from scratch, baking, rising
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