Can I Make Homemade Bagels Without a Stand Mixer?

Yes. The dough is firm, so mixing with a wooden spoon takes a little effort at first, but once the flour hydrates, you can knead everything by hand on a lightly floured counter for about 7 minutes.

Why Did My Bagels Wrinkle After Boiling?

Wrinkling usually happens when the dough overproofs before boiling or when the bagels cool too long before going into the oven. Keep the resting period short after shaping and transfer them to the oven fairly quickly after boiling.

Can I Replace Some of the Bread Flour With Whole Wheat Flour?

You can replace part of the bread flour with whole wheat flour, though I wouldn't swap more than about 1 cup unless you want a much denser texture. Whole wheat flour absorbs more water and can make the dough tighter.

How Do I Keep Toppings From Falling Off?

Brush the egg wash thoroughly around the tops and sides, then dip the bagels directly into the toppings while the surface is still wet. Press gently so the seeds stick before baking.

Can This Dough Be Made With Sourdough Starter?

It can, though the timing changes quite a bit depending on your starter strength. For this specific recipe, commercial yeast keeps the process more predictable and gives a consistent chew.

Homemade Bagels Recipe for Chewy Bakery-Style Results

Description

These homemade bagels bake up chewy on the inside with a dark golden crust on the outside. Made with bread flour, a quick water bath, and simple pantry ingredients, they deliver classic bakery-style texture right from your own kitchen.

Ingredients

Scale

1 1/2 cups warm water
2 3/4 teaspoons instant or active dry yeast
1 Tablespoon barley malt syrup or sugar
4 cups bread flour
2 teaspoons salt
2 quarts water
1/4 cup barley malt syrup or honey
1 egg white
1 Tablespoon water
Sesame seeds, poppy seeds, or everything seasoning for topping (optional)

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Instructions

Whisk the warm water, barley malt syrup or sugar, and yeast together in the bowl of a stand mixer. Cover and let sit for 5 minutes.
Add the bread flour and salt, then mix on medium speed for about 2 minutes until the dough pulls away from the sides of the bowl.
Knead the dough for 6 to 7 minutes until smooth, elastic, and slightly tacky.
Place the dough in a lightly greased bowl, cover, and let rise at room temperature for 1 1/2 to 2 hours until doubled in size.
Line two baking sheets with parchment paper or silicone mats.
Punch down the dough and divide it into 8 equal pieces. Shape each piece into a ball, then poke a hole through the center and stretch into a bagel shape.
Cover the shaped bagels loosely and let rest for 5 to 10 minutes.
Preheat the oven to 425°F.
Bring 2 quarts of water and barley malt syrup or honey to a boil in a large pot.
Boil 2 to 3 bagels at a time for 1 minute per side, then transfer back to the prepared baking sheets.
Brush each bagel with egg wash and add toppings if desired.
Bake for 20 to 25 minutes, rotating the pans halfway through, until dark golden brown.
Cool the bagels on the baking sheets for 20 minutes, then transfer to a wire rack to cool completely.

Notes

Bread flour gives these bagels their chewy texture.
Do not add too much extra flour while kneading or the bagels may turn dry.
The bagel holes should look larger than expected because they shrink during boiling and baking.
Store leftover bagels tightly covered at room temperature for up to 4 days.
Slice and freeze cooled bagels for longer storage.

Prep Time: 2 hours 10 minutes
Cook Time: 25 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bagel
Calories: 290
Sugar: 4
Sodium: 480
Fat: 2
Saturated Fat: 0
Unsaturated Fat: 1
Trans Fat: 0
Carbohydrates: 57
Fiber: 2
Protein: 10
Cholesterol: 0