The secrets to perfect homemade bagels

Bagels, those delightful circles of baked bread, have been a breakfast favorite for centuries. Their unique texture, a slightly crunchy outer layer giving way to a wonderfully chewy interior, sets them apart in the realm of bread. Creating this distinctive texture at home might seem intimidating, but with the right techniques and ingredients, you too can bake the perfect bagels right in your own kitchen. Let’s unravel their secrets together.

The Importance of High-Quality Ingredients

Before you even start mixing, it’s crucial to have the right ingredients. High-quality flour, yeast, salt, sugar, and water are the key players in this recipe.

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Choosing a high-protein flour, such as bread flour, will give you bagels that are wonderfully chewy. Using a good quality yeast is also important to ensure proper rise. The salt and sugar not only provide flavor but also interact with the yeast and flour in significant ways that impact the final product. Finally, the water in your recipe can dramatically affect the texture of your bagels. Some bakers swear by using filtered or bottled water, as the minerals found in tap water can potentially interfere with yeast activity.

The Process of Making the Dough

Once you have your ingredients, it’s time to start making the dough. This begins with proofing the yeast, a process where you add warm water and sugar to the yeast and let it sit for a few minutes. This will make the yeast active, leading to a better rise in your bagels.

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Next, you’ll combine the flour and salt. Then you’ll add the yeast mixture to the flour mixture, creating a dough. Kneading the dough develops the gluten, which is essential for achieving the chewy texture bagels are known for. This process should take about 10 minutes.

It’s important to give your dough enough time to rise. Generally, it should be left to rise for about an hour or until it doubles in size.

Shaping and Boiling the Bagels

After the dough has risen, you will need to divide it into equal portions and shape them into bagels. This is usually done by rolling the dough into a ball, poking a hole in the middle, and then gently stretching it until it forms a bagel shape.

The next step is boiling the bagels, a process that might seem unusual if you’re used to baking other types of bread. Boiling the bagels in water for a minute or two before baking is what gives them their distinctive chewy texture and shiny exterior. Some recipes also call for adding sugar or malt syrup to the boiling water, which further enhances the texture and flavor of the bagels.

Baking the Bagels

Once your bagels have been boiled, it’s time to bake them. Preheat your oven to a high temperature, usually around 425°F (220°C). Place your bagels on a baking sheet and then into the preheated oven.

The high heat is necessary to create a nice, brown crust. The baking process usually takes about 20 minutes, but it’s a good idea to start checking them after 15 minutes to ensure they don’t burn.

The Perfect Bagel Recipe

Now that we’ve covered the basics of making homemade bagels, let’s look at a specific recipe.


  • 1 1/2 cups warm water
  • 4 teaspoons active dry yeast
  • 3 tablespoons granulated sugar
  • 5-6 cups bread flour
  • 2 teaspoons salt
  • 2 quarts boiling water
  • 1/3 cup granulated sugar (for the boiling water)


  1. Dissolve the yeast and 3 tablespoons sugar in the warm water. Let it stand for about five minutes until it becomes frothy.
  2. In a large bowl, combine 5 cups of flour and the salt. Add the yeast mixture and mix until a dough forms. If the dough is too sticky, add more flour.
  3. Knead the dough on a floured surface for about 10 minutes, until it’s smooth and elastic.
  4. Place the dough in a greased bowl, cover it, and let it rise in a warm place until it doubles in size. This usually takes about an hour.
  5. Once the dough has risen, punch it down and divide it into 8 equal pieces. Shape each piece into a ball, poke a hole in the center, and gently stretch it out to form a bagel shape.
  6. Preheat your oven to 425°F (220°C) and bring the 2 quarts of water to a boil in a large pot. Add the 1/3 cup of sugar to the boiling water.
  7. Boil the bagels, a few at a time, for about a minute on each side. Remove them with a slotted spoon and place them on a baking sheet.
  8. Bake the bagels for about 20 minutes, until they’re golden brown. Let them cool on a wire rack.

Remember, practice makes perfect. Making homemade bagels is a skill that you will improve over time. So, roll up your sleeves, get your hands in some dough, and embark on your bagel-baking journey. You’ll have bakery-worthy bagels in no time.

The Intricacies of Bagel Toppings and Variations

Every bagel lover knows that the toppings can make or break the experience. While a classic plain bagel is a delight in its own right, exploring the wide range of possible toppings is part of the fun of bagel making. First, let’s talk about the versatile egg wash. This mixture of beaten egg and water is applied to the bagels before they go into the oven, giving them a glossy finish and helping your chosen toppings stick better.

Seeds, such as poppy or sesame, are a popular choice of topping, providing a satisfying crunch and additional flavor. For those with a sweet tooth, cinnamon sugar could be your go-to. Don’t forget the salt bagel, a hit with those who prefer a savory treat. To make these variations, simply sprinkle your chosen topping over the bagels after the egg wash, just before baking.

Further variations can be made with the bagel dough itself. Consider adding ingredients such as dried fruit, nuts, or spices to the dough for unique flavor profiles. Moreover, the traditional New York style bagel recipe can be tweaked by substituting barley malt or malt syrup for the sugar in both the dough and the boiling water. This gives a slightly sweet, malty flavor that’s characteristic of New York bagels.

Finally, the process of making bagels allows for some creativity. For instance, some bakers like to retard the dough at room temperature overnight, which slows down the yeast activity and develops a richer flavor in the bagels.

The Art of Serving and Storing Homemade Bagels

Once your homemade bagels have cooled on a wire rack, they’re ready to be served. They’re best enjoyed fresh, but they can also be stored for later use. To keep them at their best, avoid storing them in plastic bags where moisture can build up. Instead, wrap them in a paper bag or foil and store at room temperature. If you won’t consume them within a few days, consider freezing. Slice them first for easier toasting and wrap them tightly in plastic wrap before placing in a freezer bag.

But what’s a bagel without cream cheese? Spread a generous layer of cream cheese on a warm, freshly baked bagel for a simple, satisfying treat. For a more substantial meal, consider bagel sandwiches—filled with anything from smoked salmon and cream cheese, to bacon, egg, and cheese.


Making homemade bagels may seem like a daunting task, but once you’ve mastered the basics, it can be incredibly rewarding. The key to a perfect bagel lies in the quality of the ingredients, the dough preparation, the boiling process, and of course, the baking. While the classic New York style bagel is a great place to start, don’t be afraid to experiment with different flavors and toppings.

Whether you’re kneading the dough by hand or using a stand mixer, shaping the bagels on your work surface, or watching them rise and brown in the oven, each step of the process can be a joy in itself. Plus, there’s nothing quite like the smell of freshly baked bagels filling your kitchen.

So why not try this bagel recipe at home? You might just find that the perfect homemade bagel is well within your reach. And remember: practice makes perfect. Happy baking!

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