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    Homemade Bagels

    25/08/2012 by thebakingexplorer 5 Comments

    Jump to Recipe Print Recipe

    I decided to make homemade bagels after watching The Great British Bake Off. There are a lot of recipes that are made on the show that you can of course buy from the shops ready made, but most of the time I prefer to make things at home. This is because I like to know what's going into my food, and it just tastes better after the work and the love you put into creating it for your family and friends. Making bagels is very similar to making bread, the main differences are of course the ring shape, and that you boil them before baking them - this creates that classic chewy texture bagels are famous for!

    This post may contain affiliate links. I earn from qualifying purchases.

    Homemade Bagels

    For the full recipe with measurements, head to the recipe card at the end of this post.

    How to make Homemade Bagels

    Add the strong white bread flour, yeast, salt and caster sugar to either a large mixing bowl, or the bowl of your stand mixer if using. Add the water to the flour mixture and bring it together into a dough. Then either by hand, or with a stand mixer with the dough hook attachment, knead it for 10 minutes.

    Once it is soft and supple, put it in an oiled bowl and cover with cling film. Put it in a warm place to rise for 1 hour, or until doubled in size.

    Gently knead the dough to knock the air out. Then split the dough into nine pieces and roll it into balls. Push your index finger through the middle of each ball to create a hole, then add your other index finger and spin them around to make the hole bigger.

    Leave them to rise for 30 minutes on a lined baking tray, then boil them for 30 seconds each side in water with added bicarbonate of soda.

    Once they are boiled, glaze them with beaten egg, add any seasonings you want, then bake them for 18 minutes.

    For the full recipe with measurements, head to the recipe card at the end of this post.

    Click on the image to order your copy!
    Homemade Bagels

    Tips for making Homemade Bagels:

    • When you are creating the hole in the bagel aim for it to be at least 3cm wide, this will seem large, but the hole will get smaller during the second prove, the boiling and baking.
    • If you can, use a spider strainer to lift the bagels in and out of the boiling water, it helps them keep their shape.
    • This recipe makes nine good sized bagels, I used around 90g of dough per bagel. You can use this recipe to make bigger or smaller bagels if you change the amount of dough used for each one.
    • I seasoned the bagels with sesame seeds, everything bagel seasoning, and I left some plain too.
    Homemade Bagels

    What toppings can you put on bagels?

    The classic option is a generous smear of cream cheese, however there are endless creative ways to enjoy bagels. Try them toasted with jam and butter, enjoy them with smashed avocado and eggs, or try peanut butter and banana slices.

    Homemade Bagels

    Troubleshooting

    My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

    Recommended equipment & ingredients

    • Baking trays
    • Silicone Pastry Brush
    • Stand mixer with dough hook
    • Fast action yeast
    • Silicone mat
    • Kitchen scales
    • Cooling rack
    • Spider strainer

    I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

    Homemade Bagels

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    Homemade Bagels

    Homemade Bagels

    Delicious chewy bagels perfect for spreading with cream cheese!
    5 from 1 vote
    Print Pin Rate
    Course: Snack
    Cuisine: American
    Keyword: Bagels
    Prep Time: 1 hour hour
    Cook Time: 5 minutes minutes
    Proving time: 1 hour hour 30 minutes minutes
    Total Time: 2 hours hours 35 minutes minutes
    Servings: 9
    Author: thebakingexplorer

    Ingredients

    • 500 g Strong white bread flour
    • 1 tbsp Caster sugar
    • 1 tsp Salt
    • 7 g Sachet fast action yeast
    • 300 ml Water
    • 1 tsp Bicarbonate of soda
    • 1 Egg medium, beaten
    Metric - US Customary

    Instructions

    • In a large bowl, add the bread flour, yeast, salt and sugar. Make sure to add the salt and yeast on opposite sides of the bowl, then stir together
    • Add the water to the flour mixture and bring it together into a dough
    • Knead by hand, or use a food mixer with the dough hook attachment, for 10 minutes
    • Put the kneaded dough into an oiled bowl covered with cling film, leave it in a warm place to rise for 1 hour
    • Knock the air out of the risen dough, and separate into nine pieces weighing roughly 90g each
    • Shape each piece into a ball, then use your fingers to create a hole in each ball, make sure it is at least 3cm wide
    • Place the bagel shapes onto lined baking trays, cover with oiled cling film and leave them to prove (rise) again, for 30 minutes
    • Pre-heat your oven to 200C Fan/220C/425F/Gas Mark 7
    • Prepare a pan of boiling water and add the bicarbonate of soda to it
    • Boil each bagel for 1 minute, flipping it over half way through, so 30 seconds each side. You can boil multiple bagels at once if there is space in your pan
    • Once they are boiled, put them baking on the lined baking tray, give them a couple of minutes to stop steaming, then glaze them with beaten egg and add any seeds or seasoning
    • Bake for 15-18 minutes until puffed up and golden
    • Let them cool, then slice and add your favourite toppings!
    • Store leftovers in an airtight container and eat within 2 days. You can also freeze them
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Notes

    Nutrition

    Calories: 213kcal | Carbohydrates: 42g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 18mg | Sodium: 390mg | Potassium: 62mg | Fiber: 1g | Sugar: 2g | Vitamin A: 26IU | Calcium: 11mg | Iron: 1mg

    If you like this, check out more of my Bread recipes!

    Things To Do With... Leftover Semolina »

    Reader Interactions

    Comments

    1. Ashley

      October 03, 2012 at 9:06 pm

      These look lovely, I am still yet to try making breads, as I am still a novice myself. I shall give it a go soon though. x

      Reply
    2. The Baking Explorer

      October 03, 2012 at 10:05 pm

      Thank you! Oh yes do give it a go, it is great fun and worth the effort! Would love to see photos if you make them 🙂

      Reply
    3. Cindi | aneasyjourney

      October 21, 2020 at 2:03 pm

      These bagels look delicious 😋 When you say strong flour, do you have any recommendations? Find this is key when baking. Can’t wait to try your recipe!

      Reply
      • thebakingexplorer

        October 21, 2020 at 2:37 pm

        Hi Cindi, any strong white bread flour will work well. I don't have a particular brand that I prefer. I hope you enjoy the bagels!

        Reply
    4. Nikita Gordon

      October 26, 2020 at 1:37 pm

      5 stars
      The best and easiest to follow bagel recipe I have used. Fab results didn’t egg wash but still really good.

      Reply

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