Homemade Light & Chewy Bagels (Same Day)

These Light & Chewy Homemade Bagels are soft and fluffy on the inside with that signature chewy crust on the outside. Made with simple pantry ingredients, these homemade bagels are easier than you might think, and far fresher and more flavorful than store-bought.

Course Breakfast

Cuisine American, Canadian

Prep Time 20

Cook Time 30

Resting Time 2 10

Total Time 3

Servings

Calories 236kcal

Author Michelle

Ingredients

Scald:

120 g all-purpose flour or bread flour
380 ml hot boiling water

Dough:

480 g all-purpose flour or bread flour
8 g instant dry yeast
12 g fine sea salt
20 ml vegetable oil
20 ml honey

Boiling:

1200 ml (6 C) water
½ teaspoon baking soda
20 ml honey

Toppings: choose any (optional)

shredded cheese
everything seasoning
black/white sesame seeds
poppy seeds
caraway
onion flakes
pumpkin seeds/sunflower seeds
oats

Instructions

Make the scald:

In a mixer bowl, combine the flour with hot boiling water and mix with a spatula until combined (it will look gummy and gloopy). Let cool to room temperature.

Make the dough:

Once cooled, in the same bowl, add in flour, instant dry yeast, salt, vegetable oil and honey.
Add the dough hook attachment and knead for 8-10 minutes, until the dough comes together and is firm and smooth. [It will not be as soft and elastic as other bread dough].
Cover and leave to proof, for about 45-60 minutes at room temperature. (No need to oil the bowl).
Once slightly puffy, divide the dough into 10 equal portions and pre-shape into a round ball and place onto a parchment-lined tray.
Cover and let rest for 30 minutes, or until slightly puffy.
Shape each ball into a bagel by poking a hole through the center of the dough and gently stretch to achieve your desired shape, set back onto the parchment paper.
Cover and let the dough rest for another 30 minutes, or until puffy.

Boil the bagels:

Fill a large pot with 6 C water, stir in baking soda and honey and bring to a boil.
Gently place the dough into the water and boil for about 30 seconds per side, flipping halfway through.
Remove the bagels with a slotted spoon and place onto a parchment-lined baking sheet.
Sprinkle the tops with desired toppings (sesame seeds, poppy seeds, etc), while wet.

Bake:

Preheat oven to 425°F/218°C.
Bake bagels at 425°F/218°C for 18-22 minutes, or until the tops are golden in color. If the tops are browning too quickly, cover with aluminum foil. Note: some toppings can brown or scorch quickly, such as cheese or onion flakes.
Remove from oven and let completely cool on a wire rack before slicing.

Notes

This recipe makes 10 large bagels or 12 medium bagels, depending on your preference.

Nutrition