Homemade Bagels
August 14, 2024 by Kimberly
Indulge in these cozy, chewy homemade bagels with irresistible toppings! Perfect for breakfast or brunch, they bring a warm, homemade touch to your mornings. Once you try these, you’ll never buy bagels again!
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TOTAL TIME
2 hrs
SERVES
8 bagels
DIET
vegetarian
EVERY RECIPE DESERVES
A Little Love Letter
Imagine starting your day with the warm, comforting aroma of freshly baked bagels wafting through your kitchen. These delightful homemade bagels are not only easy to make but also offer a chewy, satisfying bite that pairs perfectly with your favorite toppings. Whether you prefer the nutty flavor of sesame seeds, the subtle crunch of poppyseeds, the spicy kick of cheddar and jalapeno, or the classic mix of everything bagel seasoning, there’s a bagel for everyone to love.
Slice them in half and spread on some creamy butter, tangy cream cheese, or your favorite jam. They also make fantastic bases for sandwiches – think smoked salmon with capers and red onion on a sesame bagel, or a turkey and avocado combo on a poppyseed bagel. For a real treat, try a cheddar and jalapeno bagel with a smear of guacamole. These bagels are versatile enough to be enjoyed any time of day, making them a must-have in your kitchen.
To keep your bagels fresh, store them in an airtight container at room temperature for up to two days. For longer storage, slice them in half and freeze them. When you’re ready to enjoy, simply pop them in the toaster straight from the freezer. This way, you’ll always have a delicious bagel ready whenever the craving strikes.
Hi, I'm Kimberly.
A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.
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Kimberly
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Homemade Bagels
- Course: Breakfast
- Total Time: 2 hrs
- Yield: 8-12 1x
Description
Good To Have On Hand
- tall container
- large bowl
- damp cloth
- oven
- large pot
Ingredients
Units
Scale
DOUGH - YEAST MIXTURE
- 500 milliliters lukewarm water
- 7 grams active dry yeast
- 1 tbsp sugar
DOUGH - DRY INGREDIENTS
- 900 grams bread flour (in Germany flour type 550)
- 2 tsp salt
- 30 grams white sugar
WATER BATH
- 2 liters simmering water
- 1/4 cup brown sugar
TOPPINGS
- white sesame seeds
- poppy seeds
- everything but the bagel seasoning
- cheddar & jalapeño
Instructions
- In a tall container, briefly stir together the yeast mixture ingredients: lukewarm water, yeast, and sugar, then let it sit for 10 minutes.
- Meanwhile, in a large bowl, mix the dry ingredients: flour, salt, and sugar. Add the yeast-water-sugar mixture and stir until just combined.
- Transfer the dough to a clean work surface and knead by hand until it barely sticks anymore.
- Shape the dough into 8 balls of 180g / 6oz each for large bagels or 12 balls of 120g / 4oz each for smaller bagels. Let them rest under a damp cloth for about 20 minutes.
- Poke a hole in the center of each dough ball with your finger and form a bagel by stretching the dough evenly.
- Place the bagels on parchment paper and let them rise for another 30 minutes.
- Preheat the oven to 175°C / 350°F. Bring water to a simmer in a large pot and dissolve the brown sugar in it. Simmer each bagel for 1 minute on each side.
- Remove the bagels from the water and dip them in your favorite toppings or leave them plain. I like using poppy seeds, sesame seeds, everything but the bagel seasoning, or jalapenos and cheddar cheese.
- Once all bagels are topped, place them on a parchment-lined baking sheet and bake in the oven for about 25-30 minutes depending on their size.
- Remove the baking sheet and enjoy the bagels 🙂
- Passive Time: 1 hr 30 min
- Cook Time: 30 min
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