Homemade Bagels
Why settle for prepackaged bagels? Make fresh, chewy homemade Bagels and enjoy them exactly how and when you want!
Ingredients
- 1¼ cups warm water
- 1 tablespoon instant yeast
- 4 cups bread flour
- 3 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 2 tablespoons vegetable oil
- 2 tablespoons yellow cornmeal
- 1 large egg white
Instructions
- In the bowl of a stand mixer, combine warm water and yeast. Whisk briefly, then let it sit for 5 minutes to activate.
- Add flour, sugar, salt, and vegetable oil to the bowl.
- Using the dough hook attachment, mix on low speed until a rough dough forms; this will take around 8 minutes. If you're kneading manually, expect to work the dough for about 25 minutes.
- Lightly grease a large bowl and transfer the dough into it. Cover with a clean kitchen towel and let it rise for about 2 hours, or until it has nearly doubled in size.
- Once the dough has risen, turn it out onto a clean work surface.
- Cut the dough into 12 equal portions, each weighing roughly 3 ounces.
- Take one piece at a time and tuck the edges underneath to shape it into a ball, keeping the top surface smooth.
- Place the ball seam-side down on an unfloured surface. Rest your cupped palm over it and roll in small circles, applying gentle but consistent pressure. The dough should tighten and smooth out into a firm ball.
- Arrange the dough balls on a baking sheet and cover them with a kitchen towel. Let them rest for 15 minutes.
- After resting, use your fingers to poke a hole through the center of each ball. Gently twirl the dough around your fingers until the hole is about 2 inches wide.
- Preheat your oven to 425°F (220°C).
- Line a fresh baking sheet with parchment paper and dust it evenly with cornmeal, adjusting the amount to your liking.
- Fill a large pot with water (about 4-5 cups) over medium-high heat and bring the water to a vigorous boil.
- Lower the heat just slightly to maintain a steady boil. Working in batches of 2-3 bagels at a time, drop them into the water. Make sure they have space and don't touch.
- Boil each side for 1-2 minutes, or until the bagels puff slightly. (Hint: 1 minute of boiling will produce a light and tender bagel, 2 minutes will produce a chewier and denser bagel.)
- Using a slotted spoon, transfer boiled bagels to your cornmeal-dusted baking sheet.
- In a small bowl, whisk together one egg white and a splash of water to make an egg wash.
- Brush the tops and sides of each bagel with the egg wash, making sure to coat every exposed part to avoid visible egg lines after baking.
- Bake for 15-20 minutes, or until the bagels are golden brown. Keep an eye on them, as oven temperatures can vary.
- Allow bagels to cool completely on a wire rack before serving. Reheat if desired before enjoying.