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From Scratch to Perfection: My Foolproof Bagel Recipe

This homemade bagel recipe brings the perfect balance of chewy inside and crispy outside, all made from scratch. Simple, fun, and delicious!
Prep Time40 mins
Cook Time20 mins
Course: Breakfast
Cuisine: American
Servings: 5

Ingredients

For the Bagel Dough:

  • 300 g high-gluten flour provides structure and chewiness
  • 8 g fresh yeast or 3g dry yeast, activated in warm water beforehand
  • 10 g honey adds a slight sweetness and moisture
  • 3 g salt enhances gluten strength and adjusts flavor
  • 170 g water

For the Sugar Water Boiling:

  • 1000 g water
  • 30 g white sugar creates the signature chewy crust after boiling

Instructions

Knead the Dough: Develop a rough gluten membrane

  • Add high-gluten flour, fresh yeast, honey, salt, and water into the mixer bowl.
  • Start mixing at low speed (speed 2) for about 2 minutes until there are no dry bits of flour.
  • Increase speed to medium (speed 4-5) and knead the dough for 8-10 minutes, until it can stretch into a rough membrane with jagged edges.

Divide and Relax: Make the dough easier to shape

  • Take the dough out, divide it into 6 equal portions (about 85g each), and form smooth small balls.
  • Cover the dough with plastic wrap or place it in a container and let it rest at room temperature for 30 minutes to relax the gluten and make it easier to roll.

Shape the Bagels: Classic ring method

  • Take one dough ball and roll it into a rectangular sheet (about 10x15 cm), then flip it so the smooth side faces down.
  • Gently press one end of the dough towards you with your fingers.
  • From the other end, roll the dough tightly into a long strip, sealing the edges.
  • Flatten one end of the strip with a rolling pin into a fan shape (this helps to wrap the other end).
  • Wrap the fan-shaped end around the other end to form a ring, pinching the edges tightly to ensure the shape stays intact during boiling.

Proof the Bagels: Slow, low-temperature fermentation for chewiness

  • Place the shaped bagels on parchment paper, and put them in a fermentation box (or an airtight container) at 30°C and 80% humidity for 35 minutes.
  • Check by gently pressing the dough: it should slowly spring back, but not expand significantly, keeping the bagels firm.

Boil in Sugar Water: Create the chewy crust

  • Prepare the boiling water: In a pot, combine 1000g water and 30g sugar. Heat it gently to about 80-90°C (small bubbles should form at the bottom, but it should not boil).
  • Place the bagels into the water one at a time. Boil each side for 20 seconds, then flip them gently and cook for another 20 seconds.
  • Remove the bagels with a slotted spoon and let them drain.
  • Place the bagels on parchment paper and arrange them in a baking tray.

Bake the Bagels: High heat for crispness and color

  • Preheat your oven to 200°C (upper and lower heat) for 10 minutes.
  • Bake the bagels in the middle of the oven for 18 minutes.

Cool and Store: Enjoy your fresh bagels

  • Transfer the baked bagels to a cooling rack and allow them to cool completely before eating (this prevents the crust from becoming soft due to internal steam).
  • Store them in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month. To restore texture, reheat in the oven at 180°C for 3-5 minutes.