Description
This homemade bagels recipe yields chewy, golden-brown bagels with a slightly sweet flavor, thanks to maple syrup and barley malt syrup. The dough is boiled briefly in a baking soda-enriched water bath before baking, creating the classic bagel crust and dense, soft interior. Perfect for customizing with your favorite toppings and ideal for breakfast or snacks.
Ingredients
Scale
Dough
- 1 tablespoon maple syrup or barley malt syrup
- 1 (¼-ounce) pkg active dry yeast (2¼ teaspoons)
- 1¼ cups warm water
- 540 grams bread flour
- 2 teaspoons sea salt
Poaching Water
- 1½ tablespoons maple syrup
- 2 teaspoons baking soda
- ½ tablespoon salt
Toppings (optional)
- 1 egg white
- 1 tablespoon water
Instructions
- Activate the yeast. In a large bowl, combine warm water with 1 tablespoon maple syrup or barley malt syrup and sprinkle the active dry yeast over it. Let it sit for about 5-10 minutes until the mixture becomes foamy, indicating that the yeast is active.
- Make the dough. Add the bread flour and sea salt to the yeast mixture. Mix the ingredients until a cohesive dough forms. Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.
- First rise. Shape the dough into a ball and place it in an oiled bowl. Cover with a clean towel or plastic wrap and let it rise in a warm place for about 1 to 1.5 hours until it doubles in size.
- Shape the bagels. Punch down the risen dough and divide it into 8 equal portions. Shape each portion into a ball, then poke a hole through the center with your finger and gently stretch to form a bagel shape, about 2-3 inches in diameter.
- Prepare the poaching water. In a large pot, bring water to a boil and add 1½ tablespoons maple syrup, 2 teaspoons baking soda, and ½ tablespoon salt. Reduce to a gentle simmer.
- Boil the bagels. Carefully drop 2-3 bagels at a time into the simmering poaching water. Boil each side for about 1 minute, then remove with a slotted spoon and drain on a clean kitchen towel or wire rack.
- Preheat oven and prepare egg wash. Preheat your oven to 425°F (220°C). If desired, whisk together the egg white and 1 tablespoon water to brush over the boiled bagels for a shiny crust.
- Bake the bagels. Place the boiled bagels on a parchment-lined baking sheet. Brush the tops with the egg wash if using. Bake in the preheated oven for about 20-25 minutes until the bagels are golden brown and cooked through.
- Cool and serve. Remove bagels from the oven and let them cool on a wire rack before slicing and serving.
Notes
- For a chewier crust, use barley malt syrup preferred in traditional recipes, but maple syrup is an excellent substitute.
- If you don’t have bread flour, all-purpose flour can be used but may result in less chewy bagels.
- Do not skip boiling the dough; this step is essential for the classic dense and chewy bagel texture.
- Bagels can be topped with sesame seeds, poppy seeds, or everything bagel seasoning before baking for extra flavor.
- Store leftover bagels in an airtight container or freeze for longer shelf life. Reheat by toasting or baking lightly.
Keywords: homemade bagels, bagel recipe, how to make bagels, chewy bagels, breakfast bagels