This homemade bagel is so easy to make and doesn't need many ingredients.
This is the best homemade bagel recipe that is delicious and has the perfect chewy texture. I've seen many recipes online with the addition of barley malt extract or honey, but for me personally, I don't want to go out my way to purchase the malt extract just for one use.
So in this particular recipe, the main ingredients you would need is bread flour, yeast, water, sugar and salt. You can add any toppings on the bagels such as sesame seeds, poppy seeds, dried garlic, dried onion, salt, the possibilities are endless.
To make the bagels have that chewy texture in the middle, it's important to boil them in water for two minutes total (one minute on each side), but if you want the texture to be even chewier, boil them for a total of four minutes (two minutes on each side).
Makes: 8 bagels | Prep time: 10 minutes | Baking time: 20 minutes |
Additional Time: 1 hour 15 minutes
500g strong bread flour
300ml warm water
6g or 2 tsp easy dry yeast
6g or 2 tsp salt
20g caster sugar
2 tsp of bicarbonate soda (for boiling the bagels)
Flakey salt (I used Maldon)
Mix together the flour, yeast, sugar and salt together in a large bowl. Make sure to not add the salt on top of the yeast as this will retard the growth.
Add in the warm water to the flour mixture and using either your hand of a wooden spoon, bring the mixture together to form a shaggy dough.
Once you've formed a rough dough, place the dough onto a floured surface and start kneading until smooth. This will be for about 10 minutes. You should be looking for a moist dough - not too dry and not too wet.
Lightly oil a large bowl and leave the dough to rest covered for about 1 hour or until it has doubled in size.
Punch out the air from the dough and give it a quick knead to release any excess gas. Now divide this into 8 equal pieces or you can eyeball it. Form each piece of dough into a round ball.
Coat your index finger in flour and poke a hole in the middle of the dough ball to form a ring. Stretch the ring out to form the shape of the bagel - repeat the process for all pieces and then leave them to rest covered with a damp tea towel or clingfilm for 10 minutes.
Pre-heat the oven 220°C/ 200 fan/ gas mark 7. Bring a large pot of water to the boil and add the bicarbonate soda.
Place one bagel into the boiling water carefully for 1 minute then flip and let it sit for a further 1 minute. Extend the boiling time to 2 minutes on each side if you want it to be chewier.
If you're adding toppings, do this straight away as you remove them from the water so that it sticks.
Once all of the bagels have been boiled, bake them for 20-30 minutes. I baked mine for 20 minutes but everyone's oven is different. You may also need to rotate your baking tray mid-way through if one side is cooking faster.
Transfer to a wire rack and let cool for 15 minutes before slicing into them.