Homemade Bagels

Name: Homemade Bagels
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 8
Ingredients: 1 tbsp maple syrup or barley malt syrup for the dough; 2 1/4 tsp active dry yeast for the dough; 1 1/4 cups warm water for the dough; 540g bread flour for the dough; 2 tsp sea salt for the dough; 1 1/2 tbsp maple syrup for the poaching water; 2 tsp baking soda for the poaching water; 1/2 tbsp salt for the poaching water; 1 egg white optional, for the topping; 1 tbsp water optional, for the topping; Everything bagel seasoning for the topping

Chewy homemade bagels with an overnight rest and a quick boil before baking — most of the work happens the night before.

DifficultyMediumTotal time90 minServes8

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Overview

Prep60 min

Cook30 min

Total90 min

Servings8

DifficultyMedium

Equipment

Stand mixer with dough hook
Baking sheet
Large pot
Slotted spatula

Method

Bloom the yeast

Mix the maple syrup, yeast, and warm water. Let stand for 5 minutes until foamy.

Load the mixer

Add the flour, salt, and yeast mixture to a stand mixer fitted with a dough hook.

Knead

Knead on medium-low for 5 to 7 minutes, until a smooth, stiff dough forms.

Shape the bagels

Divide and shape the dough into 8 bagels.

Refrigerate overnight

Arrange them on a baking sheet, cover, and refrigerate overnight.

Temper the bagels

The next morning, let the bagels stand at room temperature for 1 hour.

Preheat the oven

Preheat the oven to 450°F.

Make the poaching water

Bring 2 quarts water, maple syrup, baking soda, and salt to a boil.

Boil the bagels

Boil the bagels for 1 minute per side.

Return to the sheet

Return them to the baking sheet.

Add the topping

Brush with egg wash if using and sprinkle with everything seasoning.

Bake

Bake for 14-18 minutes, until lightly golden.

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Tips

NoteThis is one recipe where I really recommend weighing the flour. Bagel dough is already intentionally stiff, and too much flour can make it unnecessarily dry.

NoteAnd don't skip the overnight rest. That's part of what turns bread dough into something that actually feels like a bagel.

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Nutrition

AllergensGluten, Egg if using egg wash

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Storage

Room temperature / FreezerBest the day they're baked; store airtight up to 2 days, or slice and freeze up to 2 months and toast from frozen.

Frequently asked

Can I skip the overnight rest?+

You can bake them the same day after a shorter rise, but the overnight rest is what develops the chewy bagel texture.

Can I make them vegan?+

Yes — skip the egg wash and use maple syrup instead of barley malt if needed; they'll be slightly less shiny but just as good.

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