Authentic Bagel Recipe

I absolutely love this bagel recipe because not only is the process of making them from scratch super satisfying, but the end result is a perfect blend of chewy interior and crispy exterior that store-bought versions just can’t compete with. Plus, getting creative with different toppings means I can switch it up every time and never get bored of breakfast!

Making real bagels at home is a labor of love, with the kinds of ingredients you’d expect in a good bakery: 4 cups of bread flour, 1 tablespoon of granulated sugar, 2 teaspoons of instant yeast, and a warm water bath (to which I add baking soda) to create that irresistibly chewy crust. Bagels are not something I binge on; I eat them when I want to savor something.

Ingredients

Flour for Bread: Protein content is high; develops gluten, which is essential for the chewiness of bread.

Sugar granulated: Provides nourishment for yeast; improves taste; adds a tinge of sweetness.

Salt serves several essential functions in bread making: it balances the bread’s flavors, strengthens the dough’s structure, and controls the yeast’s growth.

Oil from Vegetables: Contributes moisture, boosts dough elasticity, and wards off dryness.

Active Dry Yeast: A leavening agent; it causes the dough to rise; it creates the traditional bagel texture.

Warm water: Activates yeast, hydrates flour, forms dough consistency.

Sodium bicarbonate: Alkalizes boiling water, aids browning, promotes crust texture.

Semolina Flour/Cornmeal: Stops things from sticking, adds aesthetic, gives nice texture.

Ingredient Quantities

• 4 cups bread flour
• 1 tablespoon granulated sugar
• 1 and 1/2 teaspoons salt
• 1 tablespoon vegetable oil
• 2 teaspoons instant yeast
• 1 and 1/4 to 1 and 1/2 cups warm water (110°F to 115°F)
• 2/3 cup baking soda (for boiling water bath)
• Cornmeal or semolina flour (for dusting baking sheet)
• Optional toppings: poppy seeds, sesame seeds, dried onion flakes, or whatever you prefer

Instructions

1. In a big mixing bowl, combine the bread flour, sugar, salt, and instant yeast. Mix well.

2. Combine the dry ingredients with the vegetable oil and 1¼ cups of warm water. Mix to form a rough dough, adding more warm water if necessary, 1 tablespoon at a time.

3. On a floured surface, knead the dough for about 6-8 minutes until it is smooth and elastic. Form the dough into a ball.

4. A large bowl should be oiled lightly, and the dough should be placed in that bowl and covered with a damp cloth. The dough should then be allowed to rise in a warm place for about 1 hour or until it has doubled in bulk.

5. Deflate the dough and cut it into 8 equal parts. Shape each part into a ball. Then, using your finger, poke a hole through the center of each ball. Gently stretch each piece into a ring, making sure to have a uniform diameter throughout.

6. Set your oven to 425°F (220°C) to preheat. While the oven preheats, ready a baking sheet by lining it with parchment. Either cornmeal or semolina flour can be used to dust the lining.

7. Combine a large pot of water with baking soda and bring to a boil. Boil each bagel for 1 minute on each side to ensure a chewy texture.

8. Using a slotted spoon, take the bagels out of the water and set them onto the baking sheet that has been readied for the purpose.

9. Bagels can be sprinkled with poppy seeds, sesame seeds, or dried onion flakes.

10. In the preheated oven, bake the bagels for 20-25 minutes until they turn a nice golden brown. Let them cool on a wire rack before you serve them.

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons
3. Wooden spoon or spatula
4. Clean countertop or surface for kneading
5. Large bowl (for rising dough)
6. Damp cloth or plastic wrap
7. Baking sheet
8. Parchment paper
9. Large pot
10. Slotted spoon
11. Wire rack
12. Oven

FAQ

• What type of flour should I use for bagels?For the best texture, use bread flour. Its higher protein content gives bagels their characteristic chew.
• Can I use active dry yeast instead of instant yeast?Sure, but you’ll first need to activate it in warm water with a touch of sugar and then add it to the dry mixture.
• Why is baking soda used in the boiling process?Raising the water’s pH level with baking soda ensures that the bagel crusts are the right color and have the right amount of chewiness.
• How long should I boil the bagels?Each side should be boiled for approximately 1 minute for a bagel that is dense, or up to 2 minutes for a bagel with a chewy texture.
• Why do you dust the baking sheet with cornmeal or semolina flour?Prevents the bagels from sticking to the baking sheet and adds a slight crunch to the base.
• Can I add toppings to the bagels?Yes, after boiling, add the toppings of your choice—like sesame seeds or dried onion flakes—for an extra kick of flavor.
• Is it necessary to proof the dough?Indeed, permitting the dough to ferment enhances the development of flavor and guarantees a lighter texture in the finished product.

Substitutions and Variations

You can use all-purpose flour instead of bread flour, but expect a slightly different texture.
Granulated sugar can be substituted with honey or malt syrup to yield a more traditional-tasting result.
To replace vegetable oil, you could use olive oil or melted butter, keeping in mind that this will slightly change the flavor of your dish.
Active dry yeast can replace instant yeast; just remember to activate it in warm water beforehand.
You can use semolina flour instead of cornmeal. Alternatively, use parchment paper for dusting. You won’t have to worry about using cornmeal to prevent sticking if you go with the drone option.

Pro Tips

1. Measure Water Carefully When mixing the dough, start with 1¼ cups of warm water. Add any extra water gradually, a tablespoon at a time, to avoid making the dough too sticky. The exact amount of water needed can vary based on humidity and other factors.

2. Kneading Tip If you have a stand mixer with a dough hook, consider using it for kneading the dough. It will save you time and ensure a uniform, elastic dough. Knead on medium speed for about 5 minutes.

3. Control Rising Environment For optimal dough rising, place the bowl in a warm, draft-free environment. You can create a warm spot by turning your oven to its lowest setting for a couple of minutes, then turning it off before placing the dough inside with the oven door slightly ajar.

4. Baking Soda Bath Precision Ensure your water is boiling before you start boiling the bagels, as this is crucial for achieving a chewy texture. The baking soda helps form a distinctive crust, so don’t skip this step.

5. Topping Stickiness If adding seeds or toppings, apply them immediately after removing bagels from the boiling water while they are still wet, so the toppings adhere better.