Homemade Bagel Recipe

Bread flour: This type of flour has a higher protein content, which helps create the chewy texture of the bagels.

Sugar: Adds a touch of sweetness and helps activate the yeast.

Active dry yeast: Essential for making the dough rise and giving the bagels their fluffy texture.

Warm water: Activates the yeast and helps form the dough.

Salt: Enhances the flavor of the bagels.

Vegetable oil: Adds moisture to the dough and helps it become smooth and elastic.

When shaping the bagels, ensure that the hole in the center is large enough, as it will shrink during the boiling and baking process. This helps maintain the classic bagel shape and ensures even cooking.

• bread flour - Substitute with all-purpose flour: All-purpose flour can be used, but the texture might be slightly less chewy compared to using bread flour.

• sugar - Substitute with honey: Honey can add a slight sweetness and a bit of moisture to the dough.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used in the same quantity and does not need to be dissolved in water before mixing with the dry ingredients.

• warm water - Substitute with milk: Milk can add a richer flavor and a softer texture to the bagels.

• salt - Substitute with sea salt: Sea salt can be used for a slightly different flavor profile and can enhance the overall taste.

• vegetable oil - Substitute with olive oil: Olive oil can add a richer flavor and a hint of fruitiness to the bagels.

• Allow the bagels to cool completely on a wire rack before storing. This prevents condensation from forming inside the storage container, which can make the bagels soggy.
• For short-term storage, place the bagels in a paper bag or wrap them in a clean kitchen towel. Store them at room temperature for up to 2 days.
• To keep bagels fresh for a longer period, place them in a resealable plastic bag or an airtight container. Store them in the refrigerator for up to 1 week.
• For freezing, individually wrap each bagel in plastic wrap or aluminum foil. This helps to prevent freezer burn and keeps them tasting fresh.
• Place the wrapped bagels in a resealable freezer bag or an airtight container. Label the bag with the date to keep track of their freshness.
• Store the bagels in the freezer for up to 3 months. This ensures they maintain their quality and flavor.
• When ready to enjoy, thaw the bagels at room temperature for about 1 hour. Alternatively, you can microwave them on a low setting for 30-60 seconds.
• For a crispy texture, slice the thawed bagels in half and toast them in a toaster or under a broiler until golden brown.
• If you prefer a softer texture, wrap the thawed bagels in a damp paper towel and microwave them on a low setting for 20-30 seconds.
• Enjoy your bagels with your favorite toppings, such as cream cheese, butter, smoked salmon, or avocado.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Lightly spritz the bagels with water to keep them moist.
  3. Place the bagels directly on the oven rack or on a baking sheet.
  4. Heat for about 10 minutes or until they are warmed through and slightly crispy on the outside.

• Toaster Method:

  1. Slice the bagels in half.
  2. Place the halves in your toaster.
  3. Toast on a medium setting until they are warm and the edges are crispy.

• Microwave Method:

  1. Wrap each bagel in a damp paper towel.
  2. Place on a microwave-safe plate.
  3. Microwave on high for 20-30 seconds. Check for warmth and add more time if needed, but be careful not to overheat as this can make them chewy.

• Stovetop Method:

  1. Preheat a non-stick skillet over medium heat.
  2. Slice the bagels in half.
  3. Place the halves cut-side down in the skillet.
  4. Heat for 2-3 minutes until the cut sides are golden brown and the bagels are warmed through.

• Air Fryer Method:

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the bagels in the air fryer basket.
  3. Heat for 3-5 minutes or until they are warm and slightly crispy.

• Large mixing bowl: Used to combine the bread flour, sugar, and salt, and later to mix in the yeast mixture and vegetable oil.

• Separate bowl: Needed to dissolve the yeast in warm water.

• Measuring cups: Essential for accurately measuring the bread flour and warm water.

• Measuring spoons: Used to measure the sugar, salt, and vegetable oil.

• Wooden spoon: Helpful for mixing the dough before kneading.

• Floured surface: A clean, flat area dusted with flour for kneading the dough.

• Damp cloth: Used to cover the dough while it rises.

• Lightly oiled bowl: Holds the dough while it rises, preventing it from sticking.

• Baking sheet: Lined with parchment paper to bake the bagels.

• Parchment paper: Prevents the bagels from sticking to the baking sheet.

• Large pot: Used to boil water for boiling the bagels.

• Slotted spoon: Helps to remove the bagels from the boiling water.

• Oven: Preheated to 425°F (220°C) for baking the bagels.

• Cooling rack: Allows the bagels to cool evenly after baking.

Prepare ingredients in advance: Measure and set out all ingredients before starting to streamline the process.

Use a stand mixer: Knead the dough using a stand mixer with a dough hook to save time and effort.

Quick rise method: Place the dough in a warm oven (around 100°F) to speed up the rising process.

Shape efficiently: Roll and shape the bagels assembly-line style to save time.

Boil in batches: Boil multiple bagels at once to reduce overall cooking time.

Preheat oven early: Start preheating the oven while the dough is rising to save time later.