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Per serving
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- 1
Activate the yeast
In the bowl of a stand mixer (or a large bowl), whisk together the warm water (100–110°F), barley malt syrup or sugar, and yeast. Cover and let sit for 5 minutes until foamy. That foam tells you your yeast is alive and ready to work.
- 2
Mix and form the dough
Add the bread flour and salt. Beat on medium speed for 2 minutes until the dough pulls away from the sides of the bowl. It should be stiff and slightly dry — not sticky. If it clings to the bowl, add flour 1 tablespoon at a time. If it crumbles, add water 1 teaspoon at a time.
- 3
Knead until elastic
Knead with the dough hook on low for 6–7 minutes, or by hand on a lightly floured surface for the same time. You're building the gluten network here — keep going until the dough feels smooth and elastic. Do the windowpane test: tear off a golf ball-size piece and stretch it gently. If light passes through without the dough tearing, you're done.
- 4
First rise
Lightly grease a large bowl and place the dough inside, turning it to coat. Cover with plastic wrap or a towel and let rise at room temperature for 1.5–2 hours, until doubled in size. The yeast is producing CO2, inflating all those gluten bubbles you built in the kneading step.
- 5
Shape the bagels
Line two baking sheets with parchment. Punch down the risen dough to release gas, then divide into 8 equal pieces (about 4 oz each). Roll each piece into a ball, then poke your index finger through the center and use two fingers to widen the hole to about 1.5–2 inches. The hole will shrink during boiling and baking, so bigger is better. Let shaped bagels rest, loosely covered, for 5–10 minutes.
- 6
Boil the bagels
Preheat the oven to 425°F (218°C). Bring 2 quarts of water and the honey to a boil in a large pot, then reduce to medium-high. Drop 2–3 bagels in at a time and boil for 1 minute per side. This is the step that makes bagels bagels — boiling gelatinizes the outer starch, locking in that signature chewy crust. Lift out with a slotted spatula and return to the lined baking sheets.
- 7
Egg wash and bake
Whisk the egg white with 1 tablespoon of water, then brush the mixture over the top and sides of each boiled bagel. Bake at 425°F for 20–25 minutes, rotating pans halfway through, until the bagels are deep golden brown. Cool on the baking sheets for 20 minutes before slicing.
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Chewy Homemade Bagels
Created by: TheBreadNerd
Ingredients
- 1 1/2 cup warm water
- 2 3/4 tsp instant yeast
- 1 tbsp barley malt syrup
- 4 cup bread flour
- 2 tsp salt
- 1/4 cup honey
- 1 egg white
Instructions
- Activate the yeastIn the bowl of a stand mixer (or a large bowl), whisk together the warm water (100–110°F), barley malt syrup or sugar, and yeast. Cover and let sit for 5 minutes until foamy. That foam tells you your yeast is alive and ready to work.
- Mix and form the doughAdd the bread flour and salt. Beat on medium speed for 2 minutes until the dough pulls away from the sides of the bowl. It should be stiff and slightly dry — not sticky. If it clings to the bowl, add flour 1 tablespoon at a time. If it crumbles, add water 1 teaspoon at a time.
- Knead until elasticKnead with the dough hook on low for 6–7 minutes, or by hand on a lightly floured surface for the same time. You're building the gluten network here — keep going until the dough feels smooth and elastic. Do the windowpane test: tear off a golf ball-size piece and stretch it gently. If light passes through without the dough tearing, you're done.
- First riseLightly grease a large bowl and place the dough inside, turning it to coat. Cover with plastic wrap or a towel and let rise at room temperature for 1.5–2 hours, until doubled in size. The yeast is producing CO2, inflating all those gluten bubbles you built in the kneading step.
- Shape the bagelsLine two baking sheets with parchment. Punch down the risen dough to release gas, then divide into 8 equal pieces (about 4 oz each). Roll each piece into a ball, then poke your index finger through the center and use two fingers to widen the hole to about 1.5–2 inches. The hole will shrink during boiling and baking, so bigger is better. Let shaped bagels rest, loosely covered, for 5–10 minutes.
- Boil the bagelsPreheat the oven to 425°F (218°C). Bring 2 quarts of water and the honey to a boil in a large pot, then reduce to medium-high. Drop 2–3 bagels in at a time and boil for 1 minute per side. This is the step that makes bagels bagels — boiling gelatinizes the outer starch, locking in that signature chewy crust. Lift out with a slotted spatula and return to the lined baking sheets.
- Egg wash and bakeWhisk the egg white with 1 tablespoon of water, then brush the mixture over the top and sides of each boiled bagel. Bake at 425°F for 20–25 minutes, rotating pans halfway through, until the bagels are deep golden brown. Cool on the baking sheets for 20 minutes before slicing.