Classic Homemade Bagels
The classic bagel is chewy inside with a firm, crisp crust. The step of boiling the unbaked bagels in molasses-infused water is what gives traditional bagels their taste and texture. If you've never had a fresh bagel, right out of the oven, you'll never go back to frozen or day-olds again.
Ingredients
For the bagel dough
- 7 cups bread flour, plus more for the work surface and the baking sheets
- 2 cups self-rising whole-wheat flour
- 3 cups lukewarm water
- 4 teaspoons active dry yeast
- 1 1/2 tablespoons light brown sugar
- 2 1/2 teaspoons salt
- 2 tablespoons olive oil, plus more for the bowl and plastic wrap
For cooking the bagels
- 1 tablespoon molasses
- 1 tablespoon baking powder
For the bagel toppings
- 1 large egg, beaten
- Poppy seeds , sesame seeds, or finely chopped onion
Instructions
Make the bagel dough
- In a large bowl, combine the bread and whole-wheat flours and whisk to blend well.
- In a medium bowl, combine 1 1/2 cups of the flour mixture with the lukewarm water, yeast, and sugar and whisk until smooth, making sure all of the yeast has dissolved. Set it aside in a warm place for 10 to 15 minutes until fermented and foamy.
- Combine the remaining flour mixture with the salt in the bowl of your stand mixer.
- Pour the oil into the fermented yeast mixture and beat with a fork until smooth. With the mixer running, add the yeast mixture to the flour in the bowl and mix until a soft, pliable dough forms.
- Turn the dough out onto a floured work surface and knead until smooth, about 5 minutes.
- Shape the dough into a ball, place it in a large oiled bowl, drape a piece of oiled plastic wrap or a clean kitchen towel over the bowl, and place in the fridge to rise overnight.
- On a lightly floured work surface, divide the dough into 40 pieces and shape them into balls. Then roll each ball of dough into a sausage shape and form into a bagel by overlapping the ends to form a ring, pressing the ends together so they stick. Allow a disproportionately large hole in the center so there's space for the bagels to rise (otherwise the hole will close).
- Transfer the bagels to 2 or 3 baking sheets lined with parchment paper and dusted with flour. Cover with a clean kitchen towel and let rise in a warm place until doubled in size, about 20 minutes.
- Preheat the oven to 425°F (218°C).
Cook the bagels
- Bring a large, wide, deep pot of water to a boil.
- Add the molasses and whisk in the baking powder. Carefully drop the bagels—just 3 at a time—into the boiling water and simmer without budging them for 2 to 3 minutes. Then quickly flip the bagels over and cook for another 2 to 3 minutes. Remove them with a slotted spoon and place them back on the parchment paper while you repeat with the remaining dough.
Top the bagels
- Once all of the bagels are cooked, lightly glaze them with the beaten egg and sprinkle with the onion or seeds. Bake for 10 to 15 minutes until golden brown.
- Transfer the bagels to a wire rack to cool completely. Be proud!
Notes
Rye and Caraway Variation
You can substitute 2 cups rye flour for the whole-wheat flour and use 4 tablespoons caraway seeds instead of onion or other seeds.Nutrition
Serving: 1bagel | Calories: 115kcal | Carbohydrates: 22g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 150mg | Fiber: 1g | Sugar: 1g