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Homemade Bagels That Will Transform Your Breakfast Game Recipe

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★★★★★

4.5 from 67 reviews

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.

Ingredients

Scale

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

Find it online: https://tastybella.com/homemade-bagels-that-will-transform-your-breakfast-game-recipe/