5-Ingredient Homemade Everything Bagels
After you make these homemade bagels you may never want to go to the store to get them again. Crunchy outer layer bagel with a soft, doughy interior makes for the most delicious bagels.
If you're looking for a quarantine activity or just love bagels as much as my family and I do you're in the right spot. I've wanted to attempt making bagels for quite some time and finally got my hand on some yeast and flour. I always thought the process seemed intimidating... the boiling, egg wash, yeast, rising process, all the things! But, I promise you it's actually quite an easy process and only requires one 1-hour rise.
Out of all the things I have baked over the years my mom was very enthusiastic about these bagels!
How To Make Bagels From Scratch:
In a large stand mixer fit with a dough hook mix the lukewarm water (about 30 sec in microwave), yeast, and sugar. Let this mixture stand and activate for 5 minutes. Make sure to use instant dry yeast as it makes the activation process much quicker.
Next, add flour and salt to the mixture and knead with the dough hook for roughly 5 minutes until the dough begins to form. Make sure to scrape the sides with a rubber spatula and ensure there is not extra flour at the bottom of the bowl.
Continue kneading with the dough hook for a total of 8 minutes. The dough should not be sticky, so add extra flour here as needed. The dough should bounce back slightly when pocking it with your finger. Shape the dough into a ball and place in a lightly greased bowl. Cover the bowl with a warm kitchen towel and allow the dough to rise for a minimum of 1 hour. It should double in size.
How To Shape Bagels:
Once the dough is risen put the dough onto a floured surface and divide into 8 equal parts. Shape each piece into a smooth ball. Flour your thumb and index finger and pinch a hole in the middle of the dough. Take both index fingers and create a circular motion to widen the hole to about 2 inches in diameter. Here is a great video at 4:13 showing you how to shape the bagels.
It's okay if the bagels look a tad lumpy... they'll still turn out great and taste amazing.
Bagel Water Bath:
Boiling bagels sets the crust before it goes in the oven so they won’t rise much which gives bagels an amazing dense texture. Boil bagels for roughly 2 minutes on each side. Make sure to add honey to the boiling water to create the golden brown texture of a traditional bagel.
How To Make Bagels:
Brush boiled bagels with the egg wash on top and around the sides. Sprinkle the bagel seasoning on top. Bake for 23-25 minutes until golden brown. Remove from the oven and allow bagels to cool on the baking sheets.
This recipe was adapted from Natt Eat's and adjusted by me. If you'd like to stay updated on my recipes be sure to follow my Instagram account here.
Easy 5-ingredient Homemade Everything Bagels from Scratch
4 cups all-purpose flour, plus more for dusting
1 1/2 cup warm filtered water
1 1/2 tbsp brown sugar or coconut sugar
2 tsp salt
1 egg (for egg wash)
In a bowl of standing mixer with a hook attachment, mix the warm water, yeast and sugar. Let sit for 5 minutes.
Next, add flour and salt. Mix using the dough hook on a low speed or with a spatula until dough comes together. If the dough doesn't stick together, add more water. If it's too sticky add a bit more flour. Knead with dough hook in mixer for about 8 minutes.
Knead for a few minutes on a lightly floured surface or continue with the dough hook. Poke it with your finger as it should slowly bounce back. Shape into a ball, place in a lightly greased bowl, cover and let it sit in a warm place for minimum of one hour. I like to heat up the kitchen towel in the microwave before covering.
Then, line two large baking sheets with parchment paper and prepare the water bath. Fill a large and wide pot with water, a dash of salt, and add honey. Bring to a boil and then turn down to simmer. Preheat oven to 425F.
When the dough is ready to go, place it on a lightly floured surface and fold over a few times. Cut the dough into 8 equal pieces. Shape each piece into a ball. Press your index finger and thumb through the center of each ball to make a hole about 2 inches in diameter.
Drop bagels into the water, 3-4 at a time and let them float. Cook the bagels for 2-3 minutes on each side. Using a slotted spoon, remove the bagels from the boiling water one at a time. Place bagels on prepared baking sheets, brush the egg wash on top and around the sides of each bagel. Sprinkle the bagel seasoning on top. I use Trader Joe's Everything But the Bagel Seasoning...the BEST!
Bake for 23-25 minutes until golden brown. Remove from the oven and allow bagels to cool on the baking sheets.
Note: If you're not a fan of everything bagels, simply leave out the seasoning and bake the bagels plain. Be sure to egg wash though to keep the shiny exterior.
Storage: I would recommend eating these fresh, however if you have extra place in a ziploc bag in the fridge for 2-3 days or you can also store them in the freezer.
There you have it...homemade bagels.