Bagels (Homemade)

• 1 1/2 cups warm water (110°F)
• 2 1/4 teaspoons active dry yeast
• 1 1/2 teaspoons sugar
• 4 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 1 egg (optional, for egg wash)

Steps

1. 1 In a large bowl, combine warm water, yeast, and sugar. Let sit for 5 minutes until frothy.
2. 2 Add flour and salt to the yeast mixture. Mix until a dough forms.
3. 3 Knead the dough on a floured surface for about 8 minutes, adding oil halfway through.
4. 4 Place the dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
5. 5 Punch down the dough and divide into 8 equal portions.
6. 6 Shape each portion into a ball, then poke a hole in the center and stretch into a bagel shape.
7. 7 Boil a large pot of water and simmer each bagel for 1 minute per side. Preheat oven to 425°F.
8. 8 Optional: Brush with beaten egg for a shiny finish. Bake on a parchment-lined sheet for 15-20 minutes until golden brown.

Nutrition

Tips

• For different flavors, sprinkle with seeds or herbs before baking.
• If not baking immediately, let shaped bagels rest on a floured surface while the oven preheats.

Storage

Store cooled bagels in an airtight container for up to 3 days. Freeze for up to 2 months. Reheat in a toaster or oven for best texture.

Serving Suggestions

• Pair with cream cheese and smoked salmon for a classic breakfast.
• Try with avocado and a sprinkle of everything bagel seasoning for a quick snack.

FAQ