Homemade Bagels (Boiled & Baked)

Homemade Bagels (Boiled & Baked)
DifficultyBeginner
Category

These bagels are chewy on the outside, soft inside, and developed with the classic two-step method: boiling first, then baking. Perfect with cream cheese, smoked salmon, or toasted with butter.

SharePostSaveThreads
Yields8 Servings
Prep Time30 minsCook Time30 minsTotal Time1 hr
8 standard-size bagels
Dough
 4 cups bread flour (or high-protein all-purpose)
 1 tbsp sugar or barley malt syrup
 2 ¼ tsp instant yeast
 1 ½ tsp fine sea salt
 1 ¼ cups warm water (about 105°F/40°C)
For Boiling
 8 cups water
 1 tbsp barley malt syrup, honey, or baking soda
Optional Topping
 Everything seasoning, poppy seeds, sesame seeds, onion flakes, coarse salt, etc.
 1 egg white (for egg wash, optional)
 1 tbsp water (for egg wash, optional)
Mix the Dough
1

  1. In a large bowl, mix flour, sugar, yeast, and salt.

  2. Add warm water and mix until a shaggy dough forms.

  3. Knead by hand for 10 minutes (or 6–8 in a stand mixer) until smooth and elastic. Dough will be firm and slightly tacky.

First Rise
2

  1. Shape dough into a ball, place in a lightly oiled bowl, and cover.

  2. Let rise in a warm place for 60–90 minutes, or until nearly doubled.

 

💡 Optional: Cover and refrigerate overnight for more flavor. Let come to room temp before shaping.

Shape the Bagels
3

  1. Punch down dough and divide into 8 equal pieces.

  2. Roll each into a ball.

  3. To shape:

    • Method 1: Poke a hole in the center of each ball and gently stretch to a 1½–2-inch opening.

    • Method 2: Roll into 8-inch ropes, then loop and seal ends together.

  4. Place shaped bagels on a parchment-lined tray and cover with a towel.

  5. Let rest for 20–30 minutes until puffy but not over-proofed.

Boil the Bagels
4

  1. Preheat oven to 425°F (220°C).

  2. Bring a large pot of water to a boil; add barley malt, honey, or baking soda.

  3. Boil bagels 2–3 at a time:

    • 30 seconds per side for chewy texture

    • Use slotted spoon to remove and drain briefly on a towel or rack.

Add Toppings (Optional)
5

  1. Place boiled bagels on parchment-lined baking sheet.

  2. Brush with egg wash (for shine) and sprinkle with desired toppings.

Bake
6

  1. Bake for 20–25 minutes, rotating the tray halfway.

  2. Bagels are done when golden brown and sound hollow when tapped.

Cool & Serve
7

  1. Transfer to a wire rack to cool for at least 15–20 minutes.

  2. Slice and serve fresh, toasted, or filled.

Variations
8

  • Sweet: Add cinnamon-raisin to the dough, or top with sugar & oats.

  • Savory: Add minced garlic or herbs into the dough.

  • Whole wheat: Replace 1–2 cups of flour with whole wheat for nuttier flavor.

Storage
9

  • Store at room temp in an airtight bag for 2–3 days.

  • Freeze for up to 2 months. Slice before freezing for toaster ease.

Ingredients

8 standard-size bagels
Dough
 4 cups bread flour (or high-protein all-purpose)
 1 tbsp sugar or barley malt syrup
 2 ¼ tsp instant yeast
 1 ½ tsp fine sea salt
 1 ¼ cups warm water (about 105°F/40°C)
For Boiling
 8 cups water
 1 tbsp barley malt syrup, honey, or baking soda
Optional Topping
 Everything seasoning, poppy seeds, sesame seeds, onion flakes, coarse salt, etc.
 1 egg white (for egg wash, optional)
 1 tbsp water (for egg wash, optional)
Homemade Bagels (Boiled & Baked)
IngredientsDirections
Visited 1 times, 1 visit(s) today