Classic Homemade Bagels
These classic homemade bagels are chewy on the inside, golden on the outside, and incredibly easy to customize. With a quick boil and a hot oven, you’ll get that perfect bakery-style finish right at home.
Equipment
- Stand Mixer with Dough Hook
- Baking Sheet + Parchment Paper
- `Large Pot (for boiling)
- Food Thermometer
Ingredients
For The Bagel Dough:
- 4 cups bread flour
- 1¼ cups cups water
- 1 teaspoon instant yeast
- 2 teaspoon salt
For The Poaching Liquid:
- 8 cups water
- 3 tablespoon honey or brown sugar
- 3⅓ teaspoon baking soda
Instructions
- In a stand mixer, combine the water and all dry ingredients. Mix on low speed for 2–3 minutes until the dough comes together.
- Increase to medium speed and mix for 5–6 minutes. Adjust hydration if needed, the dough should be firm, smooth, and not sticky.
- The dough should feel tough and elastic, not soft. Ideal dough temperature is around 78°F.
- Cover and let the dough rise for 1 hour, or until doubled in size.
- Divide into 4-ounce (113g) portions. Shape into rectangles, then roll into cylinders. Let rest for 5 minutes.
- Roll each piece into a 10-inch rope.
- Form into circles and seal the ends. Place on parchment-lined baking sheets.
- Cover and let rise for about 30 minutes.Optional: Refrigerate for 6–12 hours for deeper flavor (don’t exceed 12 hours).
- In a large pot, combine water, honey (or brown sugar), and baking soda. Bring to a gentle simmer.
- Boil each bagel for 60 seconds, flipping halfway through (30 seconds per side).
- Remove and place on a lightly greased or parchment-lined baking sheet.
- Add desired toppings and bake at 450°F for about 15 minutes, or until golden brown.