Classic Homemade Bagels

Table of Contents

- 4 cups bread flour (plus extra for kneading)
- 1 tablespoon granulated sugar

- 1 1/2 teaspoons salt
- 1 packet active dry yeast (2 1/4 teaspoons)
- 1 1/4 cups warm water (110°F/45°C)

Optional toppings: sesame seeds, poppy seeds, dried onions, coarse salt, etc.

1. Activate the Yeast: In a small bowl, add the warm water (110°F) and sprinkle in the active dry yeast. Stir gently and allow it to sit for 5-10 minutes until the mixture becomes foamy, indicating that the yeast is activated.
2. Mix the Dry Ingredients: In a large mixing bowl, combine the bread flour, granulated sugar, and salt. Stir these dry ingredients to ensure they’re evenly distributed.

1. Combine Wet and Dry Ingredients: Pour the yeast mixture into the bowl with the flour mixture. Stir until a rough dough forms.
2. Knead the Dough: Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes. The dough should be smooth, elastic, and slightly sticky. Add more flour as needed, but be cautious not to add too much, as this can make the bagels dense.
3. First Rise: Place the kneaded dough into a lightly greased bowl, cover it with a damp towel, and let it rise in a warm, draft-free area for 1-1.5 hours, or until it has doubled in size.

1. Divide the Dough: After the first rise, punch down the dough to release any air bubbles. Divide it into 8 equal pieces for larger bagels or 10-12 pieces for smaller bagels.
2. Shape Each Bagel: Roll each piece into a ball. Then, press your thumb through the center of each ball to create a hole. Gently stretch the hole until it is about 1-2 inches in diameter, as the hole will shrink when the bagel rises again.
3. Second Rise: Place the shaped bagels onto a baking sheet lined with parchment paper. Cover them with a towel and let them rest for 15-20 minutes.

1. Prepare the Water Bath: In a large pot, bring 2 quarts of water to a boil. Add 2 tablespoons of granulated sugar, which helps the bagels develop a shiny and chewy crust.
2. Boil the Bagels: Carefully place a few bagels into the boiling water. Boil each side for 30-45 seconds. Boiling the bagels is essential as it helps create their distinct chewy texture.
3. Drain and Set Aside: Use a slotted spoon to remove the boiled bagels from the water and place them back on the parchment-lined baking sheet.

1. Egg Wash: Brush each bagel with the beaten egg wash. This will give the bagels a golden, glossy finish.
2. Add Toppings: Sprinkle your choice of toppings, such as sesame seeds, poppy seeds, or coarse salt, on top of the bagels while the egg wash is still wet so the toppings stick.
3. Bake the Bagels: Preheat your oven to 425°F (220°C). Bake the bagels for 20-25 minutes or until they are golden brown and sound hollow when tapped on the bottom.