There’s nothing quite like the smell of freshly baked bagels! These Homemade Bagels with sesame seeds are soft, chewy, and perfect for any topping you love—cream cheese, butter, or even a hearty sandwich. Making them from scratch is easier than you think and so worth it!
Table of Contents
Why You’ll Love This Bagel Recipe
- Chewy and Authentic: These bagels have the perfect chewy texture and golden crust, just like from your favorite bakery.
- Customizable Toppings: From sesame seeds to everything seasoning, you can make them exactly how you like.
- Homemade Goodness: There’s nothing like the satisfaction of baking fresh bagels right in your own kitchen!
Ingredients
- Bread Flour: Provides a higher protein content for a chewy and structured bagel.
- Sugar: Adds a touch of sweetness and helps activate the yeast.
- Salt: Enhances the flavor and balances the sweetness in the dough.
- Instant Yeast: Makes the dough rise, creating soft and fluffy bagels.
- Warm Water: Activates the yeast and binds the dough ingredients together.
- Olive Oil: Keeps the dough from sticking to the bowl during rising.
- Honey: Added to the boiling water, it gives the bagels a slightly sweet, shiny crust.
- Egg Wash: Creates a golden, glossy finish on the bagels when baked.
- Sesame Seeds: A classic topping for nutty, savory flavor.
- Everything Bagel Seasoning: A flavorful mix of garlic, onion, sesame, and poppy seeds for a bold, savory finish.
how To Make Homemade Bagels
Step One: Prep the Yeast: In a small bowl, dissolve the sugar in the warm water. Sprinkle the yeast over the top and let it sit for about 5 minutes, or until it becomes frothy.
Step Two: Mix the Dough: In a large mixing bowl, combine the bread flour and salt. Once the yeast mixture is ready, pour it into the flour mixture. Mix until a shaggy dough forms.
Step Three: Turn the dough out onto a lightly floured surface and knead the dough for about 10 minutes, or until the dough is smooth and elastic. Add more flour if the dough is too sticky, or more water if the dough is too dry.
Step Four: After kneading, lightly grease a clean bowl with the olive oil. Place the dough in the bowl, turning it to coat all sides with the oil. Let the Dough Rise: Cover the bowl with a damp cloth.
Step Five: Let the dough rise in a warm place until doubled in size, about 1 to 2 hours.
Step Six: Shape the Bagels: Punch down the dough and turn it out onto a lightly floured surface. Divide the dough into 8-12 equal pieces, depending on your desired size.
Step Seven: Roll each piece into a ball, then poke a hole through the center with your finger.
Step Eight: Gently stretch the dough to form a ring. Place the shaped bagels on a lightly floured surface, cover loosely, and let them rest covered for about 10 minutes. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
Step Nine: Bring the water to a boil in a large pot and add the honey. Boil the Bagels: Boil the bagels, a few at a time, for 1-2 minutes on each side. Use a slotted spoon to remove them from the water and place them on the prepared baking sheet.
Step Ten: Apply Egg Wash: Whisk the egg. Brush each boiled bagel lightly with the egg wash. Add Toppings: Sprinkle sesame seeds or everything bagel seasoning over the bagels after applying the egg wash. Leave some plain if desired.
Step Eleven: Bake in the preheated oven for 15-20 minutes, or until golden brown.
Step Twelve: Transfer the bagels to a wire rack and let cool before serving.
Expert Tips And Tricks
- Warm Water for Yeast: Make sure your water is warm (not hot) to activate the yeast properly without killing it.
- Don’t Skip the Honey Bath: Adding honey to the boiling water gives the bagels a shiny, slightly sweet crust that’s irresistible.
- Shape Bagels Evenly: Roll the dough into smooth balls and poke a hole in the center with your thumb, then stretch gently to form even rings.
- Don’t Overboil: Boil each bagel for about 30-60 seconds per side for the best chewy texture without making them too dense.
- Get Creative with Toppings: Brush with egg wash, then sprinkle generously with your favorite toppings to make each batch unique.
Variations
- Cinnamon Raisin Bagels: Mix cinnamon and raisins into the dough for a sweet and spiced variation.
- Cheddar Jalapeño Bagels: Add shredded cheddar and diced jalapeños for a savory, spicy kick.
- Blueberry Bagels: Fold fresh or dried blueberries into the dough for a fruity twist.
- Garlic Parmesan Bagels: Sprinkle garlic powder and Parmesan cheese over the egg wash for a bold, cheesy flavor.
- Vegan Bagels: Skip the egg wash and use a plant-based milk wash instead for a glossy finish.
What to Serve with this Bagels?
- Egg Salad: A creamy and flavorful egg salad can be spread on bagels for a delicious breakfast or lunch.
- Smoked Salmon: Pair your bagels with smoked salmon, cream cheese, capers, and thinly sliced red onion for a classic bagel topping.
- Tomato Soup: Pair the bagels with a warm, comforting tomato soup for a perfect lunch or dinner combination.
FAQ’S
Let the dough rise properly and avoid over-kneading to ensure the bagels are soft and airy inside.
Boiling gives bagels their chewy texture and helps create a shiny, crispy crust once baked.
Yes, wrap the bagels individually in plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months and thaw at room temperature or toast directly from frozen for best results.
Absolutely! Shape the dough into bagels, freeze them on a tray, and then transfer to a freezer bag. When ready, thaw, boil, and bake as usual.
To defrost a bagel, let it sit at room temperature for about 30-60 minutes or toast it directly from frozen for a warm, crispy result. For a softer texture, you can microwave it on a low setting for 20-30 seconds before toasting.
Homemade Bagels
Ingredients
For the Dough:
- 4 Cups Bread Flour
- 1 Tbsp Sugar
- 1/2 Cups Warm Water
- 1 Tbsp Olive Oil (for greasing the bowl)
- 2 Tsp Instant Yeast
- 1/2 Tsp Salt
For Boiling:
- 2-3 Quarts Water
- 1/4 Cup Honey
For the Egg Wash:
- 1 Egg Whisked
Toppings:
- Sesame seeds
- Everything bagel seasoning
Instructions
- In a small bowl, dissolve the sugar in warm water.
- Sprinkle the yeast over the top and let it sit for about 5 minutes, or until it becomes frothy.
- In a large mixing bowl, combine the bread flour and salt.
- Once the yeast mixture is ready, pour it into the flour mixture. Stir until a shaggy dough forms
- Turn the dough out onto a lightly floured surface and knead for about 10 minutes.
- Continue kneading until the dough is smooth and elastic.
- Add more flour if the dough is too sticky, or more water if it’s too dry.
- Lightly grease a clean bowl with olive oil.
- Place the dough in the bowl, turning it to coat all sides with the oil.
- Cover the bowl with a damp cloth and let it rise in a warm place for 1-2 hours, or until it has doubled in size.
- Punch down the dough and turn it out onto a lightly floured surface.
- Divide the dough into 8-12 equal pieces (depending on your preferred bagel size).Roll each piece into a ball, then poke a hole through the center with your finger.
- Gently stretch the dough to form a ring shape. Place the shaped bagels on a lightly floured surface, cover loosely, and let them rest for about 10 minutes.
- Preheat your oven to 425°F (220°C).Line a baking sheet with parchment paper or a silicone mat. Bring a large pot of water to a boil, and add the honey.
- Carefully boil the bagels, a few at a time, for 1-2 minutes on each side.
- Use a slotted spoon to remove the bagels from the water and place them on the prepared baking sheet.
- Whisk the egg and brush each boiled bagel lightly with the egg wash.
- Sprinkle your preferred toppings (sesame seeds, everything bagel seasoning) over the bagels after applying the egg wash. Leave some plain if you prefer.
- Bake the bagels in the preheated oven for 15-20 minutes or until they are golden brown
- Transfer the bagels to a wire rack to cool before serving.
Nutrition
Notes
