Serves 16
98 cal · 125 min
Homemade Bagels
Recipe GLPR2fdbbc4682a556
Golden, chewy homemade bagels with a tender crumb and satisfying chew. This recipe yields 16 delicious bagels that can be enjoyed plain or topped with cinnamon sugar or coarse salt. Each bagel is boiled briefly before baking to create that signature dense, doughy texture.
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Ingredients
2 tablespoons granulated sugar
1 tablespoon instant yeast
1 1/2 cups warm water (110°F)
2 cups whole wheat flour
1 1/4 cups all-purpose flour
1 teaspoon canola oil
Ground cinnamon (optional, for topping)
Granulated sugar (optional, for topping)
Sea salt or coarse salt (optional, for topping)
Directions
Wash your hands thoroughly with soap and warm water. This ensures food safety when handling dough.
In a large mixing bowl, combine the granulated sugar, instant yeast, and warm water. Stir well and let sit for 1 minute to activate the yeast. Add the whole wheat flour and all-purpose flour, stirring until all the flour is incorporated and a shaggy dough forms.
Lightly rub the inside of a second bowl with the canola oil, coating all surfaces.
Transfer the dough to the oiled bowl and turn it over to coat all sides with oil. This prevents sticking and promotes even rising.
Cover the bowl loosely with a clean dish towel and let the dough rise at room temperature for 30 minutes, or until it has increased in volume and feels slightly airy.
Turn the risen dough out onto a lightly floured work surface. Gently punch down the dough to release excess gas, then divide it into 16 equal portions using a bench scraper or knife.
Roll each dough portion into a smooth ball. Using your thumb and fingers, create a hole in the center of each ball and gradually enlarge it by stretching the dough into a bagel shape, about 3 to 4 inches in diameter with a 1 1/2-inch hole in the middle.
Place the shaped bagels on a well-greased baking sheet, spacing them about 2 inches apart. Cover loosely with a clean dish towel and let them rise for 15 to 20 minutes until they become slightly puffy.
Fill a large pot with water to a depth of about 2 inches and bring it to a rolling boil over high heat.
Using a slotted spoon, carefully place each bagel into the rapidly boiling water one at a time. Boil for 1 minute on the first side, then gently flip and boil for 1 minute on the second side. This creates the chewy, dense texture characteristic of bagels.
Remove each boiled bagel with the slotted spoon and place it on a clean kitchen towel to drain and dry for about 1 minute.
Return the dried bagels to the baking sheet in a single layer.
If desired, sprinkle the top of each bagel with cinnamon and sugar for a sweet topping, or coarse salt for a savory topping.
Place the baking sheet in a preheated 475°F oven and bake for 8 to 12 minutes, until the bagels are golden brown. Watch carefully, as baking time may vary depending on your oven. Remove from the oven and let cool on a wire rack before serving.
