✨ Plain Bagel Recipe ✨
If I can ever convince someone to make 1 thing homemade it would be this bagel recipe! You can turn this bagel recipe into hundreds of different flavors!
Ingredients:
• 1½ cups warm water (110°F)
• 2¼ teaspoons active dry yeast (1 packet)
• 4 cups bread flour (plus more for dusting)
• 1½ teaspoons salt
• 1 tablespoon sugar
For the boiling water
• Large pot of water
• 2 tablespoons baking soda
Directions
- In a large bowl, combine warm water and yeast. Let sit for 5 minutes until foamy. Add flour, salt, sugar. Mix until a stiff dough forms. Knead on a floured surface for 8–10 minutes until smooth and firm.
- Place dough in a lightly oiled bowl, cover, and let rise for 60–90 minutes, or until doubled in size. Punch down dough and divide into 8 equal pieces. Roll each into a ball, poke a hole in the center, and gently stretch to form bagels.
- Place shaped bagels on a parchment-lined baking sheet. Preheat oven to 450°F (230°C). Bring a large pot of water to a boil and baking soda. Boil bagels 30–45 seconds per side, then remove and drain.
- Place bagels back on baking sheet. Bake for 18–22 minutes until deep golden brown.
Making bagels at home can seem intimidating, but this plain bagel recipe breaks it down into easy steps anyone can follow. The key to authentic bagels is boiling the shaped dough in water with baking soda before baking. This process creates the classic chewy crust and glossy exterior. Using active dry yeast and warm water activates the dough, while kneading develops gluten that gives bagels their dense, satisfying texture. Letting the dough rise until doubled ensures a light crumb inside. When shaping, gently stretching the dough into a ring helps create the perfect bagel shape that won’t shrink during boiling and baking. Boiling each bagel for about 30 to 45 seconds on each side in the baking soda water is critical. This alkaline water treatment not only adds flavor but also strengthens the crust. Don’t skip draining the bagels well before baking to prevent sogginess. Baking at 450°F (230°C) for 18 to 22 minutes will give you bagels with a beautiful deep golden-brown color and the chewy texture everyone loves. Once you master the plain bagel, you can customize it by adding toppings like sesame seeds, poppy seeds, or even mix-ins in the dough. One helpful tip is to dust your hands and work surface with bread flour to handle the sticky dough easily. Also, if you want softer bagels, you can brush them with egg wash before baking for a shiny finish. Homemade bagels are incredibly satisfying and more wholesome than store-bought ones. Overall, this recipe provides a wonderful base for experimenting with flavors and toppings, making it a versatile addition to your baking repertoire. Whether for breakfast sandwiches or a simple snack with cream cheese, homemade bagels are a delicious treat worth the effort.
