How to Make Bagels | Easy Chewy Bagel Recipe | Handle the Heat (2023)

This homemade bagel recipe is about a million times better than any store-bought bagels. It’s the closest I’ve come to New York-style bagels at home.

How to Make Bagels | Easy Chewy Bagel Recipe | Handle the Heat (1)

I won’t say they’re exactly like New York bagels because those seem to have some sort of magic power. I will say these are about 1,000 times better than all grocery store bagels. And honestly… most bagels found at bagel shops here in Phoenix.

Making bagels from scratch at home is such a fun baking project. They’re a little messy and time consuming, but totally doable. Especially if you follow along with my video below which shows you exactly how to make bagels. PLUS, I’ve even included a bunch of bagel baking tips and topping customization ideas so you can really get creative.

How to Make Bagels | Easy Chewy Bagel Recipe | Handle the Heat (2)

How to Make Bagels | Easy Chewy Bagel Recipe | Handle the Heat (3)

How to Make Bagels

Ingredients for homemade bagels:

  • Bread flour – The higher protein level in bread flour helps to create that chewy texture that makes bagels so delightful. It’s worth the trip to the grocery store to pick some up. You can use all-purpose flour if you absolutely must, but the texture will suffer.
  • Instant yeast – you can also use active dry yeast, just note your dough may take longer to rise. Learn more about active dry vs. instant yeast here.
  • Fine sea salt – you can also use table salt.
  • Barley malt syrup – order online or find at some health food stores or beer brewing supply stores. You can also use light or dark brown sugar.
  • Lukewarm water– make sure it’s not scorching hot or it may kill your yeast.

What makes a bagel New York-style?

Bagels were brought to North America from Eastern European immigrants in the early 20th century. The debate about what’s most traditional or which style is best is fierce.

New York-style bagels are generally larger, uniformly round with a smaller hole and a chewy, slightly fluffy texture. They’re boiled then baked and generally have a fairly high salt content. On the other hand, Montreal-style bagels are boiled in honey water and baked in a wood-fired oven, caramelizing the exterior more than New York-style bagels. Some New York bagel shops may also bake their bagels on burlap wood planks. Forget what you may have heard about needing NY tap water to make good bagels, that myth has been debunked.

What makes a bagel chewy?

Bread flour is the essential ingredient to creating that distinct chewy bite we all crave in a bagel. Its high protein content creates a stiff dough that holds its shape while baking and develops more gluten for more chew.

Do I have to use bread flour?

I don’t recommend substituting the bread flour with all-purpose flour in this recipe as the texture will suffer. The high protein content in bread flour is what allows the gluten to develop to create a stiff dough that turns into chewy well-shaped bagels. If you’re going to the trouble of making bagels from scratch, you may as well use one of the primary ingredients required for the best texture! Bread flour is the only flour that this recipe has been successfully tested with.

How to knead bagel dough:

For best results, use a larger 6-quart stand mixer fitted with the dough hook attachment, or knead by hand. This is a very stiff dough, and old or small stand mixers may not be up to the task of kneading and may ‘jump’ on the counter or burn out your motor more quickly. Kneading by hand will take about 10 to 15 minutes, depending on your upper body strength. Learn how to knead dough by hand here.

How to shape bagels:

Bagels are made with a basic stiff yeast dough. We basically let the dough rise, shape it into 8 balls, then let those balls rise again. Then, in order to get the bagel shape, you simply use your index finger to poke a hole through the center and twirl it around your finger to stretch that hole out.

How to Make Bagels | Easy Chewy Bagel Recipe | Handle the Heat (4)

How to make my bagels more flavorful AND make them ahead of time:

Besides choosing flavorful toppings or mix-ins, an easy way to develop better flavor in your bagel dough and make them ahead of time to finish off the morning you want to serve them is to allow them to ferment in the fridge for up to 48 hours.

UPDATE:Some people who have allowed their shaped bagels to ferment in the fridge for up to 48 hours have had their final bagels turn out flat. This is likely due to overproofing. For this reason, I would recommend reducing the amount of yeast to 2 teaspoons if you’d like to refrigerate the dough for an extended period.I had also originally recommended using a damp towel to cover the bagels but received reports of people’s towels freezing in the fridge (how cold are your fridges?!) so I have removed that direction.

Directions: Cover your shaped bagels on their baking sheets with plastic wrap and allow to proof in the fridge for 24 to 48 hours to develop more flavor and chewiness. Simply let the bagels come to room temperature before boiling, topping and baking. This is also a great idea if you’re hosting company for breakfast or brunch!

Why do you boil bagels before baking?

In order for the bagels to develop that well-browned exterior and slightly dense chewy texture, they’re actually boiled briefly before baking. This works because the boiling water sets the exterior crust before it hits the oven, preventing the bagels from rising very much while further developing that browned exterior.

The reason we add barley malt to the boiling water is to further develop that browned crust and to give it that distinct flavor we all know and love. I also add a little bit of baking soda to elevate the pH of the water solution to encourage more browning on the bagel’s crust.

How to Make Bagels | Easy Chewy Bagel Recipe | Handle the Heat (5)

(Video) How To Make Easy Bagel - Crusty & Chewy Recipe

How to Make Bagels | Easy Chewy Bagel Recipe | Handle the Heat (6)

Tips for preparing a water bath for bagels:

Use a wide heavy-bottomed pot and add the baking soda and barley malt first before turning the heat up to avoid spillovers. A small mesh or wire skimmer or spider makes quick and easy work of dipping and removing the bagels from the water.

How to Make Bagels | Easy Chewy Bagel Recipe | Handle the Heat (7)

What to put on a bagel:

  • Cream cheese, obvs! Stick with plain or try any flavor you’d like.
  • Lox or gravlax with sliced red onion, tomato, and capers
  • Egg and cheese for a breakfast bagel sandwich situation

How long do bagels last?

Uncut bagels can be stored up to 48 hours in a paper bag (or loosely wrapped in parchment), then sliced and briefly toasted to serve.

Can you freeze bagels?

Yes! To freeze bagels whole, wrap each in plastic then place in an airtight container. To freeze bagels sliced, slice them and place on a baking tray in the freezer until solid. Remove to an airtight container. Toast directly from frozen. Bagels may be frozen for up to 3 months.

Homemade Bagel Topping Ideas & Directions

It’s one thing to know how to make bagels. But it’s another to make any flavor you want! Customize your bagels by using my topping ideas below, or get creative and experiment with different dough add-ins and toppings! The full printable recipe is down below.

How to Make Bagels | Easy Chewy Bagel Recipe | Handle the Heat (8)

Basic toppings

Sesame seeds, poppy seeds, minced onion, or coarse salt as desired

Everything Bagel Topping

1 egg white, beaten
2 teaspoons poppy seeds
2 teaspoons sesame seeds
2 teaspoons onion flakes
2 teaspoons garlic flakes or 1 teaspoon garlic powder
2 teaspoons kosher salt or coarse sea salt
1 teaspoon caraway seeds

Combine all ingredients and sprinkle over egg-washed bagels before baking. Find the full recipe + more tips on homemade everything bagel seasoning HERE.

Asiago Cheese Bagel Topping

10 ounces freshly grated Asiago cheese

Make the recipe as instructed all the way until the water bath. Place the cheese in a shallow bowl. As the bagels come out of the water bath, immediately place them, one at a time, in the cheese. Turn to coat and press to adhere. Transfer back to the prepared baking sheet.

How to Make Bagels | Easy Chewy Bagel Recipe | Handle the Heat (9)

More Homemade Bread & Breakfast Recipes:

  • How to Make Crepes
  • Homemade Cinnamon Rolls
  • How to Make Buttermilk Biscuits
  • The BEST Pancake Recipe
  • Homemade Pizza Dough
  • Classic Soft Pretzels

4.78 from 110 votes

How to make

Bagels

(Video) How to make Bagels | Jamie Oliver

Yield: 10bagels

Prep Time:30 minutes

Cook Time:30 minutes

Total Time:1 hour

How to Make Bagels | Easy Chewy Bagel Recipe | Handle the Heat (10)

How to Make Bagels that are perfectly chewy, golden brown, and flavorful! This homemade bagel recipe is so easy to make - plus I share tons of topping ideas and bagel tips.

Ingredients

Dough:

  • 6cups(762 grams) bread flour
  • 1tablespoon(9 grams) instant yeast*
  • 1tablespoon(18 grams) fine sea salt
  • 1 1/2tablespoons(32 grams) barley malt syrup or brown sugar
  • 2cups(473 grams) lukewarm water

Water bath:

  • 2quarts(64 ounces) water
  • 2tablespoonsbarley malt syrup, molasses, or brown sugar
  • 2teaspoonsbaking soda

Topping:

  • 1egg white
  • Desired toppings

Directions

Prepare the dough:

  1. Combine all the dough ingredients in the bowl of a stand mixer fitted with a dough hook. Knead on medium-low speed for about 7 to 10 minutes (or knead vigorously by hand for 10 to 15 minutes). The dough will be stiff yet tacky and hold its shape without spreading. Place the dough in a lightly greased bowl, cover, and let rise until puffy but not necessarily doubled in size, about 1 to 1 1/2 hours.

Shape the dough:

  1. Punch down the dough and transfer to a clean work surface and divide into ten equal pieces. Roll each piece into a tight ball. Cover and let rest for 15 minutes.

    (Video) How to Make PERFECT Bagels

  2. Starting with the first ball you formed, pierce one or two fingers through the center to form a hole. Twirl the dough around your fingers to stretch out the hole to about 1 1/2 inches in diameter. Repeat with remaining dough. Place all shaped bagels on two greased parchment lined half sheet pans (5 bagels on each pan).

  3. Cover and let them rest for 45 minutes to 1 hour, or until visibly puffed but not doubled.

  4. Preheat the oven to 450°F.

Prepare the water bath:

  1. In a large wide pot, combine the water, malt syrup, and baking soda. Bring to a boil, then reduce heat to a gentle boil.

  2. Gently transfer bagels, two to four at a time (don't overcrowd the pot), to the boiling water. Cook the bagels for 1 to 2 minutes (2 minutes for a stronger crust and chew), gently flip them over, and continue cooking for 1 minute. Use a skimmer to remove the bagels back to the baking sheet and repeat with the remaining bagels. Beat the egg white with 1 tablespoon of water and brush egg wash on the smooth side of each bagel. Place your desired topping(s) in a shallow dish, and place each bagel, egg white-side down, onto the toppings to coat.

  3. Bake the two pans of bagels for 17-25 minutes, or until they reach your desired brown color and exterior crunch, rotating the pans and switching shelves halfway through. Remove the bagels from the oven and cool on a wire rack for at least 20 minutes.

  4. Uncut bagels can be stored up to 48 hours in a paper bag (or loosely wrapped in parchment), then sliced and briefly toasted to serve.

  5. To freeze bagels whole, wrap each in plastic then place in an airtight container. To freeze bagels sliced, slice them and place on a baking tray in the freezer until solid. Remove to an airtight container. Toast directly from frozen.

Recipe Video

Recipe Notes

*If you don’t have instant yeast, you can always substitute with the same amount of active dry yeast. Simply add the active dry yeast to the warm water and let it proof for 5 minutes before proceeding with the recipe.

*To prep the dough in advance, please see the pink tip box above the recipe for more details on reducing the amount of yeast.

If you can't find barley malt syrup (which I find on Amazon or at Whole Foods), use brown sugar.

Course : Breakfast

(Video) Sourdough Bagels Recipe | Traditional Bagels | Uses for Sourdough Starter | Homemade Bagels

Cuisine : American

Keyword : bagels recipe, how to make bagels

How to Make Bagels | Easy Chewy Bagel Recipe | Handle the Heat (11)

Recipe byTessa Arias

How to Make Bagels | Easy Chewy Bagel Recipe | Handle the Heat (12)

This post was originally published in 2016 and updated in 2022 with recipe improvements and new photos. Photos by Joanie Simon.

March Baking Challenge

This recipe was the March 2022 selection for our monthly baking challenge! Every month you can join the challenge by baking the recipe and snapping a photo for a chance to win prizes! Full challenge details here. Check out everyone’s bagels:

Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

How to Make Bagels | Easy Chewy Bagel Recipe | Handle the Heat (14)

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

(Video) Fresh Baked BAGELS in 30 Minutes! Gluten Free & Healthy Bagel Recipe

Find Tessa on

FAQs

How do I make my bagels more chewy? ›

To get chewy bagels, you need high-gluten flour. When it is mixed with water and kneaded, the protein in the flour forms gluten. This gives bagels strength and chewiness. High-gluten flour contains more gluten protein than any other type of flour.

How are bagels chewy? ›

The longer the boil, the thicker and chewier crust. In the oven, the fact that the crust is already set means that the bagels don't rise nearly as much. This is partly what gives bagels their signature dense, chewy interiors. (The other part is using high-protein flour.)

What temperature do you cook bagels in the oven? ›

The Method: Place the entire intact bagel into the toaster oven, or a regular oven preheated to 375°F, for four to five minutes.

Why do bagels get chewy? ›

Bagels are usually boiled for 30 to 60 seconds per side. Since the crust is already set before bagels are put in the oven, the bagels don't rise very much. This, in addition to the high-protein flour that is used, gives bagels their popular dense, chewy insides.

Should a bagel be chewy? ›

After this quick dip in hot water, they are finished by baking them in the oven. The end product is chewy, relatively dense bread. Bagels don't have a true crust, but a good bit.

What do you put in the water when boiling a bagel? ›

Meanwhile, start a gallon of water boiling. Put 1 tablespoon of sugar in it, mix it around a bit. Reduce to simmering. When the bagels are ready, put 4 or 5 bagels into the water, and cook 7 minutes, turning once.

Why do you boil bagels before baking? ›

Presumably, bagels are boiled so that more of the starch will gelatinise, thus producing a thicker crust. The tiny amount of sugar or malt added to the water may aid formation of the crust, but it is not solely or even principally responsible for it.

How long do you boil bagels before baking? ›

Bagels need to be boiled for 30-60 seconds per side before baking in order to develop a chewy crust (outside) and dense chewy crumb (inside). By boiling bagels before baking the dough's surface develops a gel wall.

Do you boil bagels in baking soda? ›

Baking soda makes the water more alkaline, giving the bagels a pretzel-like quality that contributes to their chewiness. Adding just one teaspoon helps the bagels develop a shiny, dark-brown exterior while they bake. One thing to keep in mind: Keep the water bath at a constant simmer.

How do you cook a bagel in the oven? ›

If you're wondering how to toast a bagel in the oven, here's your answer: Preheat the oven to 350 degrees, put the bagel slices directly on the rack facing upwards, and bake them for four to five minutes.

How do you know when baked bagels are done? ›

Moreira: Cook your bagels for 15 minutes at 450 to 500°F. As long as your oven temperature is correct, they should be ready. If you're looking for signs: they should have a golden-brown crust, feel light and not heavy or dense, and the bottom should be crispy and golden-brown, as well.

Should bagels be toasted on both sides? ›

So basically unless you're personally watching your bagel cooked from scratch, and receive it fresh from the oven, you should err on the side of toasting. This is a wondrous process which both improves the flavor of the bagel and makes it firmer for the application of toppings.

Why does New York water make bagels better? ›

The idea is that New York's water has low concentrations of calcium and magnesium, making it really soft. Harder water strengthens the gluten in the dough, resulting in tough bagels (no bueño).

Do you flip bagels when baking? ›

Cook the bagels for 2 minutes, flip them over, and cook 1 minute more. Using a skimmer or strainer, remove the bagels from the water and place them back on the baking sheet.

What is the texture of a good bagel? ›

Opinions on what make for an “ideal” bagel vary of course, but to my mind the best ones have a plump, rounded exterior and a fine crumb structure, with a balanced chewy-yet-tender texture.

How long should you knead bagel dough? ›

Knead the dough, adding more flour as necessary, for 8 to 10 minutes by hand, or 8 minutes by machine. Dough will be stiff. Let the dough rest on a board about 10 minutes.

What makes bagels taste like bagels? ›

Many people claim the main difference in taste and texture of a real New York bagel compared to other styles of bagels, is due to the use of New York City tap water, which contains certain minerals which they attribute to creating a better bagel, specifically the low concentrations of calcium and magnesium found in New ...

Can you over knead bagel dough? ›

When too much flour is kneaded in, bagels become dense, hard and tough, instead of crisp and chewy. It can easily take 10 minutes of mixing and kneading before the right texture and gluten strength is achieved.

Why are bagels boiled in sugar water? ›

The main purpose of adding things to the boil are to promote browning and flavor. The texture of the crust is more a product of gelatinizing the starches by boiling, using a high oven temp, and using a good amount of steam during baking.

Why do you add baking soda to boiling water? ›

Baking soda on its own has a high pH, of course, but the boiling water will boost the alkalinity further. “When you add baking soda to boiling water, sodium bicarbonate breaks down into three compounds: sodium carbonate, water, and carbon dioxide,” says Sharma.

How do you make bagels softer? ›

How To Soften Stale Bagels
  1. Place the hard bagel on a plate.
  2. Sprinkle the plate around the bagel with 8-10 drops of water.
  3. Microwave for 30 seconds.
  4. Pause and wonder at the awesomeness of a once again soft bagel.
  5. Enjoy!
30 Jul 2014

Should you egg wash bagels? ›

Here's a complete recipe and tutorial for hot 'n' fresh homemade everything bagels. Skip the store-bought and bakery because bagels are easier than you think! Don't skip the water bath and egg wash- both provide an extra chewy and golden brown crust.

How long should bagels proof? ›

Once the bagels are shaped, they are allowed to rise, or proof, at room temperature for 20 minutes. This generally is enough time and the bagels then can be refrigerated overnight for slow fermentation before cooking.

How do you boil bagels at home? ›

Gently drop the bagels into the water (it doesn't matter which side goes in first), boiling only as many as will comfortably fit; they should float within 10 seconds, if not immediately. Boil for 1 minute, flip them over, and boil for another 1 minute. For very chewy bagels, boil for 2 minutes per side.

What happens if you boil dough? ›

Specifically, boiling serves three purposes: First, it sets the shape and kills off some of the yeast on the outer surface of the dough, limiting the bagel's expansion when it's baked. Second, it gelatinizes the starches on the surface, leading to a shiny coating and a chewy texture.

Why do bagels need water baths? ›

For both bagels and pretzels, dunking them in the water bath is very important for their appearance and flavour. Many experts will say that it is the process of dunking in boiling water that is the making of a good bagel.

Can I boil bagels and bake later? ›

You could skip the overnight rise in the refrigerator and go straight ahead and boil and bake the bagels, but that long, cool rise is what gives these bagels their chewy texture and deep flavor. Boiling the bagels in sugar/baking soda water is what gives them a super chewy yet crisp crust.

Does Panera boil their bagels? ›

Unlike at traditional bagelries, the bagels here as well as at Panera are not boiled before baking; that's why the crust is never crusty (the bagels instead get steamed while in the oven). Panera: It's a pretty similar bagel as at Einstein.

How do you cook bagels on the stove? ›

Cut the bagel in half like you normally would. Spread a thin layer of butter on the cut side. Place bagel, butter side down in a non-stick skillet. Cook over medium heat until toasted and golden brown.

Do bagels need to be toasted? ›

A bagel that is not fresh out of the oven, that is at least six hours old, does need to be toasted, whether it is going to be buttered or topped with cream cheese, nova or both. Otherwise it will be too hard. A bagel that has been sliced and frozen obviously needs to be toasted when brought back to life.

How do you make bagels fluffier? ›

Quick Tips for Great Fluffy Bagels
  1. Make sure the water temperature is warm. If your water is too cold, the yeast won't activate. ...
  2. Check that your yeast is active. ...
  3. Cover your dough and let it rise in a warm place. ...
  4. Always preheat the oven. ...
  5. Test that your bagels float in boiling water.
15 May 2020

What makes a perfect bagel? ›

A good bagel should have a dark crust with a dense, chewy interior. It shouldn't be too bready or too flat, and the hole in the middle of the bagel should be small, not much larger than the width of a couple fingers.

What happens if you Overproof bagels? ›

Bagels tend to flatten when you remove them from the water if the dough is overproofed or you boiled them for too long.

What is the yellow stuff on the bottom of bagels? ›

Sesame seeds are the classic topping on burger buns and they are also delicious on plain bagels. Sesame bagels have a crunchy exterior and chewy center that is great for many savory fillings. The small yellow seeds bring a distinct nutty flavor which turns a plain bagel into an incredibly delicious one.

Do New Yorkers get their bagels toasted? ›

New York Mayor De Blasio, Boston born and raised, was lambasted for tweeting out his toasted bagel order. Real New Yorkers don't toast their bagels! As a life long New Yorker, I want to show you where to eat a bagel and how to eat a bagel like a New Yorker.

What side of bagel should be toasted? ›

Usually the inside coils so the cut side of the bagel gets toasted while the outside stays soft and warm.

How do bakers form bagels? ›

How to Shape Bagels - Bake It Better with Kye - YouTube

Are bagels boiled or baked? ›

Bagels, like pretzels, are boiled first to create a crunchy exterior. Bagels are boiled in water usually 30 to 60 seconds before hitting the oven. This boiling causes the starch on the exterior of the bread to gel and create a barrier from the interior dough.

What makes NJ bagels so good? ›

“Here in Jersey, we have thicker skins and softer water,” McHugh said. New Jersey's soft water has a low mineral concentration that compliments the high protein concentration of the bread flour. In short, it's great natural chemistry. “The classic New Jersey bagel has a unique texture.

Should you bake bagels on parchment paper? ›

The bagels proofed on parchment paper looked better already, even before baking! This is how the bagels looked after baking (about a minute too long!): The bagels proofed on the parchment paper had a much better rise, and overall look better.

What kind of salt goes on bagels? ›

Bagel salt makes your baked goods stand out from the rest! Step aside table salt. Bagel salt is perfectly formed pure sea salt crystals. They will add the delicious salty taste you desire on bagels, pretzels and French fries.

Why did my bagels stick to the parchment paper? ›

Bagels are very sticky because you boil them, this gelatinizes the outer layer of the dough, making it very soft so it will mold around any shape. They will sink onto any shape you put them on no matter what you coat them with and then bake onto that shape, so you need to bake them on a flat surface.

How wet should bagel dough be? ›

Moisture: Wetter dough means crispier bagels.

In the end, it's a matter of preference, so don't be afraid to tweak to your liking. Though the recipe we used called for 62.4% hydration, we lowered it to 60% in order to make chewier, less crispy bagels (that is, 540 grams of water, rather than 570 grams).

What is the texture of a good bagel? ›

Opinions on what make for an “ideal” bagel vary of course, but to my mind the best ones have a plump, rounded exterior and a fine crumb structure, with a balanced chewy-yet-tender texture.

What makes bagels taste like bagels? ›

Many people claim the main difference in taste and texture of a real New York bagel compared to other styles of bagels, is due to the use of New York City tap water, which contains certain minerals which they attribute to creating a better bagel, specifically the low concentrations of calcium and magnesium found in New ...

Why do you boil bagel dough? ›

Presumably, bagels are boiled so that more of the starch will gelatinise, thus producing a thicker crust. The tiny amount of sugar or malt added to the water may aid formation of the crust, but it is not solely or even principally responsible for it.

What makes a perfect bagel? ›

A good bagel should have a dark crust with a dense, chewy interior. It shouldn't be too bready or too flat, and the hole in the middle of the bagel should be small, not much larger than the width of a couple fingers.

Why does New York water make bagels better? ›

The idea is that New York's water has low concentrations of calcium and magnesium, making it really soft. Harder water strengthens the gluten in the dough, resulting in tough bagels (no bueño).

How do you make bagels softer? ›

How To Soften Stale Bagels
  1. Place the hard bagel on a plate.
  2. Sprinkle the plate around the bagel with 8-10 drops of water.
  3. Microwave for 30 seconds.
  4. Pause and wonder at the awesomeness of a once again soft bagel.
  5. Enjoy!
30 Jul 2014

Why do my bagels deflate after boiling? ›

Over proofed dough will lose its strength too early and cause the bagels to deflate either during the second rise or while cooking. To correct this, try to find a warm, — not hot — spot to rise your dough.

Do you flip bagels when baking? ›

Cook the bagels for 2 minutes, flip them over, and cook 1 minute more. Using a skimmer or strainer, remove the bagels from the water and place them back on the baking sheet.

How do you know when baked bagels are done? ›

Moreira: Cook your bagels for 15 minutes at 450 to 500°F. As long as your oven temperature is correct, they should be ready. If you're looking for signs: they should have a golden-brown crust, feel light and not heavy or dense, and the bottom should be crispy and golden-brown, as well.

How do bakers form bagels? ›

How to Shape Bagels - Bake It Better with Kye - YouTube

How long should I boil my bagel? ›

Gently drop the bagels into the water (it doesn't matter which side goes in first), boiling only as many as will comfortably fit; they should float within 10 seconds, if not immediately. Boil for 1 minute, flip them over, and boil for another 1 minute. For very chewy bagels, boil for 2 minutes per side.

Why are bagels boiled in sugar water? ›

The main purpose of adding things to the boil are to promote browning and flavor. The texture of the crust is more a product of gelatinizing the starches by boiling, using a high oven temp, and using a good amount of steam during baking.

What does baking soda do for bagels? ›

Baking soda makes the water more alkaline, giving the bagels a pretzel-like quality that contributes to their chewiness. Adding just one teaspoon helps the bagels develop a shiny, dark-brown exterior while they bake.

How long should you knead bagel dough? ›

Knead the dough, adding more flour as necessary, for 8 to 10 minutes by hand, or 8 minutes by machine. Dough will be stiff. Let the dough rest on a board about 10 minutes.

How do you make bagels better? ›

10 Tips for Making Schmear-Worthy Homemade Bagels
  1. Moisture: Wetter dough means crispier bagels. ...
  2. Water temp: The colder the better. ...
  3. Dry active yeast: Let it chill. ...
  4. Flour: Embrace the gluten. ...
  5. Mixing: Low and slow's the way to go. ...
  6. The rise: Your kitchen climate is A-okay. ...
  7. Flavor kick: After the proof.
5 Oct 2016

What does oil do to bagel dough? ›

Vegetable oil 0% to 5%, lubricates the dough and increases crumb tenderness. When making egg bagels, whole eggs are added up to 12% to provide both natural color and flavor. Use of dried egg ingredients for this variety was investigated by Doerry (1994).

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