Want to enjoy fresh bagels any time? This Delicious Homemade Bagels Recipe is just the ticket! Surprisingly simple to make, but perfectly chewy inside and crisp on the outside, these bagels will make your home kitchen feel like a bakery.
- 1 ½ cups plus 1 tablespoon water, divided (plus water for boiling the bagels)
- 1 teaspoon granulated sugar
- 1 package (.25 ounce) or 2 ¼ teaspoons dry instant yeast
- 4 cups bread flour, plus additional for kneading
- 1 teaspoon salt
- 1 tablespoon molasses
- 1 tablespoon vegetable oil (or other mild flavored oil) for greasing the bowl
- 3 tablespoons honey
- 1 egg
- Bagel toppings of choice: everything bagel seasoning, sesame seeds, poppy seeds, black sesame seeds, coarse salt
- Heat 1 ½ cups of water to 110 degrees Fahrenheit. Pour the water into a small bowl. Add the sugar and yeast to the warm water; mix together then set aside for 5 minutes until frothy.
- In a large mixing bowl, whisk together the 4 cups of bread flour and the 1 teaspoon salt. Add the yeast mixture and molasses. Beat with an electric mixer (a stand mixer is preferable) until the dough comes together into a ball.
- Turn the dough out onto a floured surface and knead until smooth, about 5 minutes.
- Grease a large bowl generously with 1 tablespoon oil. Place the dough into the bowl, turning once to coat the top with oil. Cover the bowl with a clean kitchen towel then set aside in a warm place to rise for 60-90 minutes until doubled.
- Punch the dough down, then divide into 8 equal pieces. Roll each piece of dough into a smooth ball. Use one finger to poke a hole into the center of a dough ball, then stretch and shape it into a large hole, about 2 inches in diameter. Repeat this process with each dough ball until you have 8 bagels. Place the bagels on a baking sheet, cover with a clean kitchen towel, and set aside to rest while you move on to the next step.
- Fill a large pot with water to about 2 inches of depth. Add 3 tablespoons of honey and whisk to combine. Bring the water to boil over high heat. Reduce the heat to medium high. Boil the bagels in small batches for 1 minute on each side.
- Preheat the oven to 425 degrees Fahrenheit.
- Line a large baking sheet (or two smaller baking sheets) with parchment paper. Place the bagels on the parchment paper with at least 1 inch of space between each bagel.
- In a small bowl, whisk together 1 egg with 1 tablespoon of water to make an egg wash. Use a pastry brush to brush the egg wash on the top and sides of each bagel. Top the bagels with the toppings of your choice, or leave plain.
- Bake the bagels at 425 degrees for 25 minutes until deep golden brown.
- Cool the bagels slightly then slice and serve, or toast and serve.
- Store bagels in an airtight container in the refrigerator for up to 3 days, or slice and freeze for up to 2 months.