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bagel recipe

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This classic bagel recipe yields chewy, golden-brown bagels with a slightly crisp crust, perfect for breakfast or snacks.

Ingredients

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  • 4 cups bread flour
  • 1 tablespoon sugar
  • 1 ½ teaspoons salt
  • 1 tablespoon active dry yeast
  • 1 ¼ cups warm water
  • 2 tablespoons barley malt syrup or honey (for boiling)

Instructions

  1. In a large bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until foamy.
  2. Add flour and salt to the yeast mixture and knead until a smooth dough forms, about 10 minutes.
  3. Place dough in a lightly oiled bowl, cover, and let rise for 1 hour or until doubled in size.
  4. Divide dough into 8 equal pieces and shape each into a ball. Poke a hole through the center and gently stretch to form a bagel shape.
  5. Place shaped bagels on a parchment-lined tray, cover, and let rest for 15 minutes.
  6. Preheat oven to 425°F (220°C). Bring a large pot of water and barley malt syrup or honey to a boil.
  7. Boil bagels 2–3 at a time for 1 minute on each side. Remove with a slotted spoon and place on a baking sheet.
  8. Bake bagels for 20–25 minutes, until golden brown and crisp.
  9. Cool on a wire rack before serving.

Notes

For extra flavor, sprinkle bagels with sesame seeds, poppy seeds, or everything seasoning before baking.

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