Homemade Bagels Recipe

Bread flour: Provides the necessary gluten structure for chewy bagels.

Sugar: Adds a touch of sweetness and helps activate the yeast.

Salt: Enhances the flavor of the bagels.

Active dry yeast: Leavens the dough, making it rise and become airy.

Warm water: Activates the yeast and brings the dough together.

When kneading the dough, make sure to use the heel of your hand to push the dough away from you, then fold it back over itself. This helps develop the gluten structure, resulting in a smooth and elastic dough. If the dough feels too sticky, sprinkle a little more bread flour on your work surface to make it easier to handle.

• bread flour - Substitute with all-purpose flour: All-purpose flour can be used in place of bread flour, though the texture may be slightly less chewy due to the lower protein content.

• sugar - Substitute with honey: Honey can add a slight sweetness and moisture, though it may alter the flavor profile slightly.

• salt - Substitute with sea salt: Sea salt can be used instead of regular salt, offering a different mineral content and potentially a more complex flavor.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used in place of active dry yeast, and it does not need to be dissolved in water before mixing with the dry ingredients.

• warm water - Substitute with milk: Warm milk can be used instead of water to add a richer flavor and softer texture to the bagels.

• Allow the bagels to cool completely on a wire rack before storing. This prevents condensation from forming inside the storage container, which can make the bagels soggy.

• For short-term storage, place the bagels in a paper bag or wrap them in a clean kitchen towel. This helps maintain their crusty exterior while keeping them fresh for up to two days.

• If you prefer a softer crust, store the bagels in a plastic bag or airtight container at room temperature. This method keeps them fresh for about 2-3 days.

• For longer storage, slice the bagels in half before freezing. This makes it easier to toast them directly from the freezer without having to thaw first.

• Wrap each bagel individually in plastic wrap or aluminum foil to prevent freezer burn. Place the wrapped bagels in a resealable freezer bag, squeezing out as much air as possible before sealing.

• Label the freezer bag with the date to keep track of freshness. Bagels can be frozen for up to 3 months without losing quality.

• When ready to enjoy, remove a bagel from the freezer and let it thaw at room temperature for about 30 minutes. Alternatively, you can toast it directly from the freezer for a quick and easy breakfast.

• For an extra touch, warm the thawed bagels in the oven at 350°F (175°C) for about 5-10 minutes. This revives their crispy exterior and soft interior, making them taste freshly baked.

• If you have leftover bagels that are starting to go stale, consider transforming them into delicious bagel chips. Slice the bagels thinly, brush with olive oil, and bake at 350°F (175°C) for 10-15 minutes until crispy. Enjoy with your favorite soups or dips.

• Oven Method

  1. Preheat your oven to 350°F (175°C).
  2. Lightly spritz the bagels with water to prevent them from drying out.
  3. Wrap each bagel in aluminum foil.
  4. Place the wrapped bagels on a baking sheet.
  5. Bake for 10-15 minutes until they are warmed through and slightly crispy on the outside.

• Toaster Oven Method

  1. Preheat your toaster oven to 350°F (175°C).
  2. Slice the bagels in half horizontally.
  3. Place the bagel halves directly on the toaster oven rack.
  4. Toast for 5-7 minutes until they are warm and lightly browned.

• Microwave Method

  1. Place the bagels on a microwave-safe plate.
  2. Cover the bagels with a damp paper towel to keep them moist.
  3. Microwave on medium power for 30 seconds to 1 minute, checking for desired warmth.

• Stovetop Method

  1. Preheat a non-stick skillet over medium heat.
  2. Slice the bagels in half horizontally.
  3. Place the bagel halves cut-side down in the skillet.
  4. Heat for 2-3 minutes until the cut sides are golden brown and the bagels are warmed through.

• Steam Method

  1. Fill a pot with about 1 inch of water and bring it to a simmer.
  2. Place a steaming basket over the simmering water.
  3. Place the bagels in the steaming basket.
  4. Cover and steam for 2-3 minutes until the bagels are warm and soft.

• Air Fryer Method

  1. Preheat your air fryer to 320°F (160°C).
  2. Slice the bagels in half horizontally.
  3. Place the bagel halves in the air fryer basket.
  4. Air fry for 3-5 minutes until they are warm and slightly crispy.

• Large bowl: Used for combining the bread flour, sugar, salt, and yeast.

• Measuring cups: Essential for accurately measuring the flour and water.

• Measuring spoons: Necessary for measuring the sugar, salt, and yeast.

• Wooden spoon: Useful for mixing the ingredients together until a dough forms.

• Clean surface: Needed for kneading the dough to achieve a smooth and elastic texture.

• Knife: Handy for dividing the dough into 8 equal pieces.

• Baking sheet: Used to place the boiled bagels on before baking.

• Parchment paper: Lining the baking sheet to prevent the bagels from sticking.

• Large pot: Required for boiling the bagels before baking.

• Slotted spoon: Ideal for removing the bagels from the boiling water.

• Oven: Preheated to 425°F (220°C) for baking the bagels.

• Cooling rack: Used to cool the bagels after baking to prevent them from becoming soggy.

Prepare ingredients in advance: Measure and set out all ingredients before starting. This ensures a smooth workflow and saves time.

Use a stand mixer: If you have a stand mixer with a dough hook, use it to knead the dough. This can save you about 10 minutes of manual kneading.

Boil water while shaping: Start boiling the water while you shape the bagels. This multitasking step can cut down on waiting time.

Preheat the oven early: Turn on the oven to preheat as soon as you start shaping the dough. This ensures the oven is ready when you are.