The Best Bagels {Step-by-step}
The best bagel recipe you will ever need complete with step-by-step instructions. These bagels have a delicious flavor and are perfectly dense and chewy with a lovely outer crust.
Ingredients
Dough:
- 2 ¼ cups (18 ounces) water
- 1 tablespoon salt
- 3 tablespoons brown sugar
- 5 ½ - 6 cups (28.5 ounces) all-purpose flour see note
- 1 ½ tablespoons instant yeast see note
Water Bath:
- 2-3 quarts water
- 4 tablespoons brown sugar
Egg Wash & Toppings (Optional):
- 1 large egg
- 1 tablespoon water
- toppings: sesame seeds, poppy seeds, everything but the bagel seasoning, grated Asaigo or other cheese, cinnamon sugar, etc.
Instructions
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Line two half-size baking sheets with parchment paper (spray the parchment with cooking spray to help avoid sticking, optional) and set aside. Heat water in the microwave on high for 1 to 2 minutes or on the stove until it is between 110 and 130 degrees F.
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In a stand mixer add water, salt, 3 tablespoons brown sugar, about half of the flour, and the yeast on the top. Turn on mixer and add additional flour as needed to form a firm but still soft dough (see note). Dough should clear the sides and bottom of the bowl while it is mixing. It should be firmer than a roll or bread dough, but not so over floured that it becomes tough. Let mixer knead dough for 6 minutes to develop the gluten.
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Divide dough into 12 pieces (about 4 ounces each) and roll each into a ball. Cover the dough balls and let rest for 5 minutes to relax the dough.
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Once they have rested, one-by-one use your thumb to gently poke a hole in the center and carefully stretch the hole with your fingers until it is about an inch wide. For best looking bagels work quickly and gently, not worrying about trying to shape a perfect bagel. The less you handle them at this stage the better looking your bagels will be. Place the shaped bagels on the prepared baking sheets (6 per sheet). Cover them and let them rise for 20-30 minutes.
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While bagels are rising preheat the oven to 400 degrees F. Heat 3-4 quarts of water in a wide-diameter pan with 4 tablespoons brown sugar to a boil, stirring to dissolve the brown sugar. You can use a large pot or a deep straight-edge skillet. Then adjust the heat until it stays at a low boil.
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After bagels have risen, transfer them, three at a time, to the simmering water so that the bottom (or ugly side) is facing up. Increase the heat under the pan to bring the water back up to a gently simmering boil, if necessary. Cook the bagels for 30 seconds to 1 minute, flip them over using a wide slotted spatula, and cook 30 seconds to 1 minute more. Using a wide slotted spatula, carefully remove the bagels from the water and place them back on the baking sheet. Repeat with the remaining bagels.
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Top the bagels with your desired ingredients or keep them plain. For a dry topping, such as sesame seeds or poppy seeds, whisk together 1 egg with 1 tablespoon water and brush each bagel with the mixture before topping heavily with seeds or spices. If using Asiago or another cheese, there is no need to brush the bagels with an egg wash, simply place the shredded cheese on the bagels.
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Bake one sheet of bagels at a time for 20 to 25 minutes, or until they’re as deep brown as you like. Remove the bagels from the oven, and cool completely on a wire rack.
Recipe Notes
1. I have included the exact flour measurement that I use for this recipe - 28.5 ounces. That is for bagels made with 100% all-purpose flour. I have also made this recipe successfully with half white wheat flour. If you want to use an exact flour measurement for the bagels made with white wheat flour use 12 ounces white wheat flour and 15.5 ounces all-purpose flour. Note that this is 1 ounce less flour than bagels made with 100% all-purpose flour. This is because whole wheat flour is "thirstier" than white flour, meaning it absorbs more water.
2. I use the SAF brand of instant yeast that I buy in a large block and keep in the freezer in a sealed container.
3. I always boil all of the bagels at once, prepare them with their toppings, and then bake one sheet at a time. There is no harm to the bagels in letting them hang out on the baking sheets while the others are cooking.
4. INSTRUCTIONS FOR FREEZING: After baking, cool the bagels completely, then place in gallon freezer bags and freeze. They are best if frozen the same day they are made.
5. Update (5/21/2020): Since I posted this recipe, I've had quite a few questions about the texture of the dough, kneading it properly, and how to know if you have enough flour, etc. If you are new to breadmaking (or just looking to up your breadmaking game), I wrote up a super detailed guide to baking with yeast. In it I answer a lot of these basic bread making questions and more.
6. This recipe also makes 24 2-ounce mini bagels that are perfect for little kids lunches or parties (I made several dozen for a bridal shower once and they were amazing). Everything is the same except I make the centers a bit smaller (use just 1 finger to make them), you can fit 12 on a pan, and they will bake quicker (about 15-20 minutes in my oven).