Homemade Bagels That Will Transform Your Breakfast Game Recipe

Introduction

Homemade bagels are a game-changer for breakfast, offering a chewy, golden crust and a tender interior that’s impossible to resist. This recipe guides you through the simple yet rewarding process of making fresh bagels right in your own kitchen.

Ingredients

• 1 ⅛ cups warm water
• 1 tablespoon barley malt syrup (plus 2 tablespoons for poaching)
• 1 ½ teaspoons dry active yeast
• 3 ½ cups unbleached bread flour
• 1 tablespoon coarse kosher salt
• 4 quarts water (for poaching)
• 1 ½ tablespoons baking soda
• ½ tablespoon coarse kosher salt (for poaching)
• 1 egg white
• Everything seasoning mix, poppy seeds, sesame seeds (optional toppings)

Instructions

1. Step 1: In a bowl, combine warm water, 1 tablespoon barley malt syrup, and dry active yeast. Let sit for 5-10 minutes until the mixture is foamy, indicating the yeast is active.
2. Step 2: In a separate large bowl, whisk together the bread flour and 1 tablespoon coarse kosher salt.
3. Step 3: Gradually add the yeast mixture to the flour and salt blend, stirring until a rough dough forms.
4. Step 4: Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic. Place in a warm, covered bowl and let rise until doubled in size, about 1 hour.
5. Step 5: Punch down the risen dough and divide it into 12 equal pieces. Roll each piece into a ball, then poke a hole through the center and stretch to form a classic bagel shape.
6. Step 6: In a large pot, bring 4 quarts of water to a boil. Stir in 2 tablespoons barley malt syrup, baking soda, and ½ tablespoon coarse kosher salt.
7. Step 7: Carefully lower the bagels into the boiling water, poaching each side for 1-2 minutes until slightly firm and shiny.
8. Step 8: Transfer poached bagels to a parchment-lined baking sheet. Brush each with egg white and sprinkle with your favorite toppings.
9. Step 9: Preheat oven to 425°F (220°C) and bake bagels for 20-25 minutes until golden brown with a chewy crust.

Tips & Variations

• For a softer crust, brush bagels with melted butter right after baking.
• Substitute barley malt syrup with honey or brown sugar if unavailable, but the flavor will differ slightly.
• Add herbs like rosemary or garlic powder to the dough for savory variations.
• Freeze shaped bagels after poaching, then bake directly from frozen for fresh bagels anytime.

Storage

Store cooled bagels in an airtight container at room temperature for up to 2 days. For longer storage, freeze in a sealed plastic bag for up to 3 months. To reheat, toast sliced bagels or warm them in a 350°F oven for 5-7 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast with the same quantity. You may add it directly to the flour without proofing in warm water, but proofing can still enhance flavor.

What if I don’t have barley malt syrup?

You can substitute with honey or light brown sugar, but keep in mind that barley malt syrup adds a unique flavor and color that other sweeteners don’t exactly replicate.

Homemade Bagels That Will Transform Your Breakfast Game Recipe

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This homemade bagels recipe will transform your breakfast game with chewy, golden-brown bagels featuring a perfect crust and tender inside. Using barley malt syrup for depth of flavor and a unique poaching technique ensures traditional bagels with a delightful chew and shiny finish. Customize with your favorite toppings such as everything seasoning, poppy seeds, or sesame seeds for a personalized touch.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 45 minutes
• Yield: 12 bagels 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Kosher

Ingredients

Scale 1x2x3x

Dough Ingredients

• 1 ⅛ cup Warm Water (helps activate the yeast for that perfect rise)
• 1 Tablespoon Barley Malt Syrup (adds a sweet touch and depth of flavor)
• 1 ½ teaspoon Dry Active Yeast (helps your bagels puff up beautifully)
• 3 ½ cups Unbleached Bread Flour (essential for that chewy texture)
• 1 Tablespoon Coarse Kosher Salt (enhances flavors)

Poaching Liquid

• 4 quarts Water (vital for poaching)
• 2 Tablespoons Barley Malt Syrup (imparts flavor and color)
• 1 ½ Tablespoons Baking Soda (gives the bagels their distinctive chewy quality)
• ½ Tablespoon Coarse Kosher Salt (infuses flavor as they poach)

Finishing Ingredients

• 1 Egg White (for egg white wash, adds a golden sheen)
• Everything Seasoning Mix, Poppy Seeds, Sesame Seeds (customize with your favorite toppings)

Instructions

1. Activate yeast: In a bowl, combine the warm water, barley malt syrup, and dry active yeast. Let the mixture sit for 5-10 minutes until it becomes foamy, indicating the yeast is active and ready to use.
2. Mix dry ingredients: In a separate large bowl, whisk together the bread flour and coarse kosher salt to evenly distribute the salt through the flour.
3. Form the dough: Gradually pour the yeast mixture into the flour and salt blend, stirring until a rough dough starts to form.
4. Knead the dough: Transfer the dough onto a floured surface and knead for 8-10 minutes until it becomes smooth and elastic. Then place the dough in a warm, covered bowl to rise until doubled in size, about 1 hour.
5. Shape bagels: Once risen, punch down the dough to release air. Divide into 12 equal portions, roll each into a ball, poke a hole in the center, and stretch into a classic bagel shape.
6. Prepare poaching liquid: Bring 4 quarts of water to a boil in a large pot, then stir in barley malt syrup, baking soda, and coarse kosher salt.
7. Poach bagels: Carefully lower bagels one by one into the boiling water. Poach each side for 1-2 minutes until they become slightly firm and shiny on the outside.
8. Prepare for baking: Transfer the poached bagels to a parchment-lined baking sheet. Brush each bagel with egg white wash to create a glossy finish, then sprinkle your chosen toppings like everything seasoning, poppy seeds, or sesame seeds.
9. Bake: Preheat the oven to 425°F (220°C). Bake the bagels for 20-25 minutes until they turn golden brown and develop a chewy crust. Remove and cool before serving.

Notes

• Barley malt syrup is essential for authentic bagel flavor but can be substituted with honey or brown sugar if unavailable.
• Make sure water is warm, not hot, when activating yeast to avoid killing the yeast.
• Kneading time is critical to develop gluten, which gives bagels their chewy texture.
• Poaching bagels in baking soda water is what creates their characteristic shiny crust and chewy texture.
• Adjust toppings according to your preference; seeds add extra crunch and flavor.
• If you want softer bagels, reduce the poaching time slightly.

Keywords: homemade bagels, breakfast bagels, chewy bagels, malt syrup bagels, traditional bagel recipe, baking bagels, poached bagels