Homemade Bagels
Create a gourmet bakery treat with this simple recipe and your favorite bagel toppings or mix-ins! For more information see the step-by-step photo tutorial here: https://www.sixfiguresunder.com/homemade-bagels-tutorial/
Serves: 16 large bagels
  • 3 cups warm water (105-110 degrees)
  • 2 Tablespoons yeast
  • ¼ cup sugar
  • 5 teaspoons salt
  • 7 cups flour
  • 1 egg white (for glaze)
  • 1 Tablespoon water (for glaze)
  • toppings and/or mix-ins of choice
  1. In a large mixing bowl, combine warm water, yeast and sugar. Let yeast bubble and foam for about 10 minutes.
  2. Mix in salt. Add in flour and stir until dough comes together. When it becomes difficult to stir, use your hands to knead the dough.
  3. Knead dough on your working surface for 5 minutes, adding additional flour if dough becomes sticky.
  4. If you want to add mix-ins to some of your bagels, you’ll want to do that at this point.
  5. Once you’ve kneaded in your mix-ins, put each ball of dough in a floured bowl to rise.
  6. Cover your dough with a tea towel or plastic wrap and let rise in a warm place for an hour. After an hour, your dough should have about doubled in size.
  7. Divide your dough into 16 equal pieces. If you have all your dough together, divide it into fourths, then divide each fourth into four parts.
  8. To form bagels, roll each piece of dough into a ball, then press your thumbs into the center to make the hole.
  9. Lay on a lightly floured working surface. Cover and allow to rise for about 10 minutes.
  10. Meanwhile, prepare a pot of lightly boiling water. You pot doesn’t need to be super deep, just deep enough to hold enough water so the bagels don’t touch the bottom of the pan. Adding a tablespoon of sugar helps give the bagels a nice sheen. Also, spray two large cookie sheets with non-stick cooking spray.
  11. After bagels have had about 10 minutes to puff up, careful bring them to your boiling water 1 or 2 at a time. You can have 2-4 in your water at a time, depending on the diameter of your pan.
  12. Set a timer for 1 minute. After a minute, flip the bagels over using a slotted spatula. Allow bagels to boil on the other side for about 30 seconds.
  13. Remove the bagels from the pot with a slotted spatula. Allow them to drip off over the pot, then flip them onto your greased cookie sheet so the prettier side is up. Repeat until all the bagels have taken their turn in the boiling water.
  14. Whisk the egg white with a tablespoon of water for a glaze. Brush the glaze over the bagels.
  15. Heat the oven to 450 degrees. Have your oven racks spread apart so that you can fit both pans in at once. Total cooking time will be 25-30 minutes, but after half of the time has passed, switch your pans. That way, they each have an equal opportunity to get their bottoms and tops turn a beautiful golden brown.
  16. Use a spatula to take a peek at the bottoms near the end of their baking time to be sure they don’t burn. When they look good on the bottom and top, they’re done! Use a spatula to move them to a cooling rack. Enjoy warm or let them cool and store in an airtight container. If your house is like mine, they won’t last long, but if they do, bagels freeze like a dream!
Recipe by Six Figures Under at https://www.sixfiguresunder.com/homemade-bagels-tutorial/