Homemade Bagel Recipe: these bagels are boiled and then baked to create that perfect, chewy bagel texture that everyone knows and loves.
This homemade bagel recipe is a keeper. So delicious, chewy and fresh.
I have a wonderful friend, who I’ve known since high school. She lives about 3 hours away, so our relationship takes place over the phone for the most part now. One day when I was talking to her, she was making bagels. I know…making bagels.
I was very excited when I asked her if she’d make them for my annual visit and she agreed. We visited her a few weeks ago, and let me tell you the homemade bagels did not disappoint, they were amazing. So, while she made them, I took some shots and here is the recipe so that both you and I can have a go at recreating Leanne’s amazing homemade bagels.
Perfect Rainy Day Recipe
Great rainy day activity, although the day we made them it was sunny and warm and we waited for them to rise while swimming, and drinking wine spritzers in the sun, and that was pretty wonderful.
Yield: 8 bagels
Homemade Bagel Recipe
Prep Time25 minutes
Cook Time25 minutes
Additional Time1 hour15 minutes
Total Time2 hours5 minutes
For the Dough
1 1/2 cups lukewarm water
1 packet (1/4 ounce) active dry yeast (not quick-rising)
4 tablespoons sugar
2 1/2 teaspoons salt
3 1/2 to 3 3/4 cups flour
For the Glaze
1 egg white
1 1/2 teaspoons water
Pour 1/4 cup of the water into a small bowl and sprinkle the yeast over it. Stir with a fork, then let the mixture sit for 5 minutes so that the yeast can thoroughly dissolve.
Combine the remaining 1 1/4 cups of water and the dissolved yeast in a large mixing bowl. Stir in 3 tablespoons of the sugar, then stir in the salt. Add 2 cups of the flour and stir by hand for 100 strokes to blend well.
Stir in enough of the remaining flour, about 1/4 cup at a time, to make a dough that’s firm enough to knead.
Turn the dough out onto a floured surface and knead it with floured hands for about 10 minutes, using as much of the remaining flour as necessary to keep the dough from sticking. When fully kneaded, the dough will be firm but supple and should hold the imprint of your hand.
Transfer the dough to an oiled glass or ceramic bowl, turning it a few times to coat the entire surface. Cover the bowl tightly with plastic wrap and place it in a warm, draft-free spot until the dough has doubled in bulk, about 1 hour.
When the dough is ready, punch it down. Turn it out onto a floured surface and knead it for 1 minute. Divide the dough in half, then divide each half into 4 equal pieces.
Shape the 8 pieces into balls, placing them on a floured work counter and dusting the tops with flour. Let them rest for 2 to 3 minutes, then flatten them slightly with your fingers.
Fill a large soup pot about two thirds with water. Add the remaining 1 tablespoon of sugar and begin heating the water to bring it to a boil.
Working with 1 ball of dough at a time, press your floured thumb down through the centre to make a hole. Stretch the dough slightly so the hole is about 1 inch in diameter. It will look like a doughnut. Set the bagels aside on a floured surface, covering them loosely with plastic wrap or waxed paper.
Let the bagels rest for 10 minutes while the water comes to a full boil. Meanwhile, grease a large baking sheet and set it aside. Heat the oven to 400°.
Working with the first bagels you shaped, gently drop 2 into the boiling water. They should float, but don’t worry if they sink initially – they’ll quickly rise to the surface. Boil the bagels for 30 seconds on one side, then carefully turn them with a long-handled, slotted spoon and boil them for another 30 seconds on the other side.
Using your slotted spoon, transfer the bagels to a clean tea towel to drain. Wait a few seconds, then transfer them to the baking sheet, leaving space between them. Repeat with the remaining bagels.
Make the glaze by whisking the egg white and water in a small bowl until frothy. Using a pastry brush, coat the surface of the bagels with the glaze.
Bake the bagels on the centre oven rack until they are deep golden brown, about 22 to 25 minutes. Then transfer the bagels to a wire rack to cool. Makes 8 bagels.
What could be more pleasant than drinking tea with one of your best friends you only see once a year while she kneads dough to make you fresh bagels. Nothing.
Next the dough was left to rise.
After it rises, you punch it down.
And then you form your 8 balls of goodness.
Time to form them into their bagel shape.
Next they get a quick boil to form that signature bagel chewy texture.
Now they get their glam.
And finally it’s time to bake them. That fresh bagel baking smell is pretty amazing.
The Perfect Lunch -Or Anytime
They were awesome, crusty on the outside, soft on the inside, with the perfect great bagel chewiness. Lee, you out did yourself! We had them for lunch, still warm with a little butter, and a delicious homemade soup.
With a homemade bagel recipe and having them made from scratch just for you, life really is a party! Enjoy!