how to make bagels from scratch?

Making bagels at home is a rewarding process that focuses on two key steps: creating a dense, chewy dough and boiling the bagels before baking.

Ingredients

• Bread flour: 4 cups (Bread flour is essential for the necessary "chew")
• Warm water: 1 ½ cups
• Active dry yeast: 2 ¼ teaspoons (1 standard packet)
• Sugar or Malt Syrup: 1 tablespoon (to feed the yeast and add flavor)
• Salt: 2 teaspoons
• Optional: Egg wash (1 egg white beaten with 1 tbsp water) and toppings (sesame seeds, poppy seeds, or coarse salt)

Instructions

1. Activate Yeast: Mix the warm water, sugar, and yeast in a bowl. Let it sit for about 5–10 minutes until it becomes foamy.
2. Make the Dough: Add the flour and salt. Mix until a shaggy dough forms. Turn it out onto a floured surface and knead by hand for about 10 minutes until the dough is smooth, firm, and elastic. If it’s too sticky, add a little more flour.
3. First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for about 60–90 minutes, or until doubled in size.
4. Shape: Punch the dough down and divide it into 8 equal pieces. Roll each into a ball, then poke a hole in the center with your thumb. Gently stretch the hole until the bagel looks like a ring. Let these rest, covered, for another 10–20 minutes.
5. Boil: Preheat your oven to 425°F (220°C). Bring a large pot of water to a boil (you can add a tablespoon of honey or malt syrup to the water for a classic shiny crust). Drop the bagels in, 2 or 3 at a time. Boil for 1 minute per side. Remove with a slotted spoon and place on a parchment-lined baking sheet.
6. Bake: If using toppings or egg wash, apply them now. Bake for 20–25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.

A quick tip: For the best texture, let your shaped bagels rest in the refrigerator overnight before boiling and baking. This slow fermentation develops a deeper, more complex flavor.