Easy Homemade Bagels

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soft & fluffy with a crispy crust, these beat grocery store bagels EVERY. DAMN. TIME. super easy, beginner recipe that everyone can make! you got dis.

Bagels:

400g bread flour

220g warm water

25g sugar or honey

6g instant dry yeast

6g salt (*reduced by half, orig 12g)

For Boiling:

water (approx 2 qts)

1 tsp baking soda (don't skip this!)

3 Tbs honey, molasses, barley malt syrup (optional)

Optional Cinnamon Crunch Topping:

¼ cup brown sugar

2 tbsp cane sugar

1/2 tsp cinnamon

1/4 tsp salt

2 tbsp flour

3 tbsp butter, melted

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Dissolve your honey in warm water. Add your yeast and mix.

Combine flour and salt. Add yeast mixture.

Throw in the stand mixer for ~8 min or knead by hand for ~15 min. You want your dough to pass the window pane test!

Cover and proof for 90m to 2 hours, til doubled in size.

Portion into 100g sections (makes 6!) then shape using one of the 2 methods in this video. NOTE: If adding blueberries or other ingredients, fold them into the dough when shaping.

Cover and proof for an additional 30-45min OR refrigerate overnight.

Boil water with honey/molasses/barley malt syrup and a tsp of baking soda. Once water is at a rolling boil, throw in 2-3 bagels at the time and boil 30 seconds per side. Bagels should float!

Pull them out of the water, top with 1-2 Tbs of chosen toppings, and bake at 450 F for 20-30min.

NOW GO MAKE A BAGEL SANDWICH AND SEND PICTURES!

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Cheri's Notes

August 2025: These were excellent! I added a note and measurement for the baking soda in the boiling water - I think adding it is key. The texture came out perfect and they looked stunning. The only note is that Steve said he thought they were a bit salty. I did taste the salt but only just barely, and likely wouldn't have noticed if he hadn't said anything - but I did think it looked like a lot of salt when I added it. I will make these again (and again and again), but updating the ingredients to reduce the salt by half. Also included the cinnamon sugar topping from another recipe - this was also SO good, but very messy and makes it very hard to reheat. For future - consider making the topping and baking it to dry it out, then crumble it to pieces and fold it into the dough when forming the bagels.