Perfect Homemade Bagels🥯
Homemade bagels🥯
1 packet yeast
1 1/2 cup warm water
2 tablespoons sugar
3 1/2 cups flour
1 tablespoon salt
Egg wash
•Make the yeast mixture. Combine the yeast packet, warm water, and sugar. Set this to the side and let the yeast bloom. It should be foamy on top after about 10 minutes. If it is not foamy on top after the 10 min wait dump it out and start over. Your water was probably not warm enough.
•While waiting for the yeast to bloom. Combine salt and flour. After the yeast is activated dump it in the flour mixture.
•Use your stand mixture with the dough hook and mix for 3 min on low. (If your mixture looks too dry after 3 minutes add 1/4 cup warm water)
•Mix on medium speed for another 3 minutes. If it is still very sticky to the touch add 1/4 cup flour and continue to mix. If it is still too dry add 2 tablespoons warm water.
•Cover the bowl with a paper towel and let it rise for about an hour.
•After the dough has doubled in size divide it into 8-10 bagels.
•Roll the dough on the counter and then make a hole for the center.
•After all the bagels have been rolled out it is time for its second rise. Let rise on parchment paper for about 20 minutes.
•Boil 4-6 cups of water and add 2 tablespoons of baking soda to the water.
•After the bagels have risen for the 20 minutes boil the bagels on each side for 30-45 seconds. Do not boil longer than 1 minute. It will make the bagels extremely chewy. Place bagels on a cookie sheet with parchment paper after boiling.
•Brush each bagel with an egg wash and if you want to add any type of toppings now is the time to do so. Cheese, cheesy jalapeño, brown sugar cinnamon, raisins, etc.
•Bake on 425 for 25 minutes.
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Making homemade bagels can be a rewarding and fun experience, especially when you see the dough rise and the aroma of freshly baked bagels filling your kitchen. One key tip I've learned is to be patient with the yeast activation; ensuring the yeast mixture is fully foamy before mixing with flour can make all the difference in your bagel’s texture. During mixing, the dough's consistency is important. It may seem sticky at times, but adjusting with small amounts of flour or warm water as described in the recipe helps achieve the perfect balance—not too dry and not too sticky. I find that kneading or mixing times may vary slightly depending on your flour type and kitchen temperature, so feel free to adapt. The boiling step with baking soda is crucial as it creates bagels' signature glossy crust and chewy interior. Boiling each side for about 30-45 seconds prevents them from turning too tough. You can experiment with toppings after the egg wash to make unique flavors—cheese, brown sugar cinnamon, or even jalapeño cheddar add special touches that impress guests. Using parchment paper during the second rise and baking helps keep the bagels from sticking and preserves their shape. Baking at 425°F for 25 minutes results in a golden crust and soft, dense crumb inside. Personally, I love making a batch on weekends and freezing extras so I can have fresh bagels any time. Toasting frozen bagels with a bit of cream cheese or butter is a simple pleasure. Overall, homemade bagels are not only delicious but also allow you to customize ingredients, control freshness, and enjoy the baking process. Don't hesitate to get creative with your toppings and enjoy the satisfaction of making bakery-quality bagels at home!
