Homemade Everything Bagels
Stop buying overpriced bagels when you can make them at home using just a few pantry staples at a fraction of the cost ♡
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Homemade Everything Bagels
servings
6
prep time
20 min
cook time
25 min
Ingredients
Dough
- 1/2 cup + 2 tbsp (150 g) warm water
- 1 tbsp (20 g) honey
- 1 tsp (3 g) active dry or instant yeast
- 2 cups (240 g) all purpose flour
- salt to taste (I used around 1/2 tsp)
To Boil
- 2-3 cups water
- 1 tbsp (13 g) brown sugar
- 1/2 tbsp (8 g) baking soda
Garnish
- milk, to brush
- everything but the bagel seasoning
Instructions:
- Activate the yeast: In a small bowl, add warm water, honey and yeast. Mix well, cover and let it sit for about 10 minutes till the mixture looks foamy, bubbly and fully activated.
- Make the dough: In a large bowl, add all purpose flour and salt. Pour in the proofed yeast mixture and mix using chopsticks, a fork or a spatula until you get a shaggy dough. Knead till it forms a smooth, tight ball. The dough should feel soft but not sticky.
- First proof: Transfer the dough to a clean, lightly greased bowl. Cover with cling wrap and let it proof in a warm place for 90–120 minutes or until doubled in size.
- Divide the dough: Punch down the proofed dough and divide it into 6 equal portions. For smaller bagels, weigh each portion at about 50–60 g. Shape each portion into a smooth ball using your palms.
- Shape the bagels: Using your finger, poke a hole through the centre of each dough ball. Gently stretch the hole using your fingers to make it fairly large. Don’t worry if the hole looks too big at this stage, it will shrink as the dough proofs again.
- Second proof: Place the shaped bagels on individual parchment squares. Cover loosely with cling wrap and let them proof for 30–45 minutes or till puffy, light and doubled in size.
- Boil the bagels: Heat water in a saucepan and add brown sugar and baking soda. Once the water is boiling, carefully add the bagels. Cook for around 1 minute per side, then remove and place them on a fresh parchment lined tray.
- Top the bagels: Brush the boiled bagels with milk and sprinkle generously with everything bagel seasoning.
-
Bake: Bake in a preheated oven at 200°C for 20–25 minutes or until the bagels are cooked through and lightly golden brown. Remove from the oven and let them cool completely.
Airfry: Airfry the bagels at 200°C for 15–20 minutes or till golden and cooked through. - Serve: Let the bagels cool fully before slicing. Slather with cream cheese, enjoyy and try not to eat them all at once!!
Recipe Video
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Made this recipe today!!!! And it was so gooddddddd. The only thing is Idky but my bagels stick to the butter paper and I’ve tried oiling the butter paper as well but cannot figure out how to not make that happen
Made bagels for the first time and it was so so good!!!
