Homemade Bagels Recipe

Have you always felt intimidated by the thought of homemade bagels? For many of us including me, the answer to this question has been yes for the longest time. I wanted fresh, crunchy on the outside with microbubbles, while soft and chewy on the inside homemade bagels but avoided trying to make them.

However, I am ready to show you how easy homemade overnight bagels are to make and most importantly, nudge you into the kitchen to try your own batch too.

Scroll a little lower for tips on making beautifully round and chewy bagels.

I use vital wheat gluten in this recipe but you do not have to. You can alternatively use a high protein content bread flour, check the nutrition table at the back of the flour pack, use anything over 12.5%. The higher the better.

Autolyse: As this is a low hydration dough and some might not be ready to put in an extra workout to make bagels. You should mix the flour and yeast then let the dough autolyze (rest) for about 10-15 minutes. This softens the dough while already forming those gluten strings that will shorten the time spent kneading.

But, we will still need to put a bit of muscle into it for at least 10-15 minutes or until the dough passes the windowpane test.

Tips to Perfect Your Homemade Overnight Bagel Recipe

Dough: Bagels, compared to other bread recipes require low hydration (low water content) dough. Every baker will tell you that one of the main secrets to making bagels is making sure your dough is stiff. Most bakers maintain hydration between 55% – 60%.

How to Shape Bagels

When shaping the bagel, don’t be afraid to stretch it a bit wide as it will spring back while proofing, after boiling, and during baking. So stretch that hole and avoid ending up with what some refer to as a belly button bagel. 😉

Easy Chewy Bagel Recipe

How to make a chewy bagel is not complicated. the first thing you need to do is to not just punch a hole in the dough using your fingers but instead shape it the traditional ‘rolled out’ way.

To do this: roll the dough ball into a log then bring the ends together, and press to secure. Finally, pass the bagel through your hand, seam-side on your palm, and gently press, rolling back and forth.

How to Make Sure Your Bagels Have Microbubbles

Want microbubbles? Proof the bagels overnight in the fridge. And don’t forget to sprinkle some baking soda into the hot water right before you ‘boil’ the bagels.

Everything Bagel Seasoning

While this recipe doesn’t include everything bagel seasoning. If you have some and plan on using it, make sure to soak it overnight to avoid the dry seasonings from burning. You do not need to glaze the bagel with egg wash to top it. You can alternatively top the bagels immediately after they have been dunked in the hot water.

If you want big bubbles in your bagel, leave them at room temperature to proof instead of overnight in the fridge.

Please give the homemade bagels a thumbs up below.

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Want Another Bread Recipe?

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Simple soft bread dough rolled with cinnamon and sugar paste. Topped with vanilla sugar icing.

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Homemade bagels

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Breakfast, Lunch – Jewish

By Angela – Serves: 6

Prep Time: 30 minutes – Cooking Time: 20 minutes – Total Time: 12 hours 50 minutes

A simple homemade bagel recipe using white flour, kneaded and left in the fridge for slow fermentation. Resulting in a crunchy exterior with microbubbles and a soft chewy interior with a mild malt barley scent and flavor.

Ingredients

• 150ml water
• 10g instant yeast
• 2 tablespoons granulated sugar
• 1 tablespoon malt barley syrup
• 250 g (1 1/2 cups plus 2 tablespoons) strong bread flour
• 2 teaspoon vital wheat gluten
• 1 1/2 teaspoon sea salt
• 1 tablespoon of baking soda
• sesame seeds (optional)

Instructions

ACTIVATE

1

Stir the sugar, barley malt syrup, and dry yeast into the water and leave to activate for about 5 minutes or until frothy

COMBINE

2

Make a well in the middle of the flour, pour in the yeast, and knead for about 2 minutes before adding in the salt.

3

Tip the dough onto the counter and knead until smooth, it will take 10-15 minutes or more.

PROOF & SHAPE

4

When smooth, cover with cling film and leave to rise until doubled

5

Now punch the dough and equally portion the dough into 6 dough balls, fold each one into itself, then roll it into a tight ball, leave them to rest for 5 minutes

6

Lightly oil parchment paper on a baking tray

7

Pick up one dough ball, place your thumb at the top middle, and with your index finger at the bottom (middle), now press both fingers until they meet forming a hole in the middle of the dough ball.

8

Next, with both index fingers, widen the hole to at least 2 inches in diameter, set the bagels on oiled parchment paper. Cover with cling film and a kitchen towel and transfer to the fridge for an overnight slow fermentation

NEXT DAY: BOIL & BAKE

9

Bring water in a large pot to boil and preheat the oven to 215C/419F

10

Add 1 tablespoon of baking soda into the hot water and skim off any foam

11

Gently put the bagels into the water, without overcrowding. Use a strainer to flip them over after 30 seconds on each side. Each bagel should take no more than 1 minute in the hot water

12

Take them out and place them on the parchment paper, add any toppings if using

13

Bake for 20 minutes rotating the baking tray halfway through for even browning.

14

Leave to completely cool then store in an airtight bag to retain moistness.