Skip the morning run to the bagel shop when you make this Bagel Recipe from scratch at home.
Having spent my early childhood in New York, not to mention making countless trips over the years, I can genuinely say there is no better place to get a bagel, in my opinion. Sure, I found decent options when living in both California and South Florida, but they just aren’t the same. One chain even brings in water from Brooklyn to make their bagels, which are pretty good. But still, nothing beats the memory of my five-year-old self walking with my grandpa to the bagel shop on Sunday mornings to pick up a bag full of those hot-out-of-the-oven puffy circles of goodness. The man behind the counter always had an extra one ready to hand me to eat on our morning walk.
Get ready to be wowed with some authentic-style bagels you can easily make yourself. The secret to the perfect bagel is the initial boiling before baking. That’s where so many restaurants and recipes go wrong. If you skip that step, you won’t get the signature shiny, golden crust. Instead, you will get a nice, fluffy roll. The boiling process traps moisture, giving you a chewy interior.
By the way, you can also use this recipe to make mini bagels or even bagel holes. Little kids love dipping bagel holes into cream cheese, peanut butter, or other fun dips.
Delicious toppings and flavorings for bagels
Go into any chain bagel shop today and expect to see a dazzling variety of flavored bagels. Of course, you will always have your signature toppings, like sesame seeds, sea salt, poppy seeds, toasted onions, and Everything Bagel Seasoning. Make sure to use an egg wash before sprinkling on any toppings; otherwise, they won’t stick.
What about all those delicious flavored bagels? Can you make any of those with this recipe? Absolutely! Here are some options to consider:
- Blueberry: When ready to shape your bagels, gently mix in rinsed and dried fresh or frozen (thawed) blueberries.
- Cinnamon raisin: Add one teaspoon of ground cinnamon and a half cup of raisins (or dried cranberries) to the dough halfway through kneading. I also like to sprinkle some cinnamon sugar over the egg wash before baking.
- Sun-dried tomatoes or roasted red peppers: Add chopped sun-dried tomatoes or roasted red peppers at the start of kneading.
- Asiago or cheddar cheese: Mix a half cup of shredded cheese into the dough while kneading. You can also add chopped jalapeños to your bagels for a bit of heat. Adding a little cheese over the egg wash before baking enhances the flavor.
How do I store leftovers?
Allow leftovers from this bagel recipe to cool to room temperature, then store them in a paper bag inside a plastic bag or directly in a plastic bag with a paper towel to help absorb moisture. Keep them at room temperature for up to 3 days. Fresh bagels are best consumed within 48 hours, however. Do not refrigerate them. For longer storage, slice them in half and freeze them, individually wrapped in plastic and placed in a freezer-safe container, or better yet, a Ziploc bag with as much air as possible removed. Reheat frozen bagels in a toaster or toaster oven.
Serving suggestions
It’s probably already obvious that you can serve this bagel recipe with smoked salmon (lox or nova) and cream cheese. Typical accompaniments include chopped onions, capers, tomato slices, and chopped hard-boiled eggs. However, don’t stop there. Savory bagels can be topped with Salmon Croquettes, The Best Tuna Salad Recipe (Really!), or Ground Chicken Burgers, proving you can enjoy bagels any time of day. Start the day with a bagel and a Peach Smoothie, Strawberry-Banana Smoothie, or, for those busy moms who need a morning or anytime pick-me-up, this Coffee Smoothie Recipe.
Bagel Recipe
Ingredients
- 1 1/4 cups warm water around 100°F, divided
- 2 1/4 teaspoons active dry yeast
- 1 1/2 tablespoons granulated sugar
- 3 1/2 cups bread flour
- 1 1/2 teaspoons salt
- 6 cups water for boiling
- 1 tablespoon honey for boiling water
- 1 egg whisked, optional
- Everything bagel seasoning or sesame seeds for topping, optional
Instructions
- In a small bowl, combine 1/2 cup of the warm water with the yeast and sugar. Let sit for 5 minutes until the mixture turns bubbly.
- In a large bowl, mix the bread flour with the salt. Make a well in the center and add the yeast mixture along with the remaining warm water.
- Stir until a rough dough forms. If the dough is too wet, add a small amount of flour until it becomes easier to work with. You may need more flour, depending on your altitude or weather conditions.
- Turn the dough out onto a lightly floured surface. Knead for 8 to 10 minutes, until the dough is smooth and elastic. Shape into a ball.
- Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm spot for about 1 hour or until doubled in size.
- Punch down the dough and let it rest for 10 minutes.
- Divide it into 8 equal pieces. Shape each piece into a smooth ball and press a floured finger through the center to form a ring, stretching it out so the bagel has room to expand. Let the shaped bagels rest for 10 minutes.
- Preheat your oven to 425°F and line a baking sheet with parchment paper. In a large pot, bring 6 cups of water to a boil and stir in 1 tablespoon of honey. Boil the bagels for 30 seconds to 1 minute on each side.
- Remove them with a slotted spoon and place on the baking sheet. Brush with beaten egg (if using) and sprinkle on any optional toppings.
- Bake for 20 to 25 minutes until the bagels are golden brown. Allow them to cool on a wire rack before serving.
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