I love a warm bagel with a crisp edge and a tender center, and this bagel recipe brings that comfort into our own kitchen. We mix, we rest, we shape, we boil, we bake. The steps feel calm, the dough feels soft, and the smell turns the room into a small bakery. This dough plays nice, so you can relax and enjoy the process. We use simple flour, water, yeast, and a touch of malt or syrup for color and flavor. I like the shine that comes after a quick bath in water with baking soda. The bite lands with a light chew, then a soft crumb. It works for a quick snack and for a slow weekend morning. It also fits an easy vegan breakfast plan and pairs with sweet or savory toppings. You asked for flavor ideas, so I tested a plain ring, a poppy seed ring, and a cinnamon swirl. If you want more sweet notes, try a cinnamon bagels recipe homemade twist. If you cook for plant based friends, this easy bagels recipe homemade joins our list of easy vegan recipes and even sits near easy vegan cake for dessert people. I wrote this for home cooks who love a bagels recipe homemade with clear steps and a happy finish.
Table of Contents
- 1) Key Takeaways
- 2) Easy Homemade Bagels Recipe
- 3) Ingredients for Homemade Bagels
- 4) How to Make Homemade Bagels
- 5) Tips for Making Homemade Bagels
- 6) Making Homemade Bagels Ahead of Time
- 7) Storing Leftover Homemade Bagels
- 8) Try these breakfast next
- 9) Homemade Bagels
- 10) Nutrition
1) Key Takeaways
Camila from Camila Cooks bakes rings with a glossy crust and a tender crumb. A short rest gives lift. A quick boil sets chew. A hot oven builds color.
This method stays friendly for beginners. The dough turns smooth fast. Shaping feels simple with a small hole and a gentle stretch.
Flavor roads branch wide. Plain rings take any spread. Sesame sings. Cinnamon warms. A vegan path stays open from start to finish.
2) Easy Homemade Bagels Recipe
I call this my bagel recipe for calm mornings and quick wins. A bagel recipe belongs in a home kitchen, and we keep it simple here. With this bagel recipe, you get a crisp shell and a soft bite that makes breakfast feel easy and good.
We mix flour with yeast and warm water. The dough turns smooth under your hands. Ten minutes pass. You feel the bounce and you smile. Steam from the kettle rises and the room smells like a small bakery. Homemade bagel ideas show up fast, and you pick a path. Sesame or cinnamon or everything. Your call.
For flavor range, I add three short keywords once each for clarity. Vegan bagels fit a plant based plan. Sesame bagels please the seed lovers. Cinnamon bagels bring weekend comfort. For longtail ideas, I add easy bagel recipe at home for busy cooks, best bagel recipe for beginners for new bakers, and bagel recipe without mixer for a simple setup.
3) Ingredients for Homemade Bagels
Bread flour strong flour gives structure and chew that holds a nice rise and keeps the crumb tight.
Instant yeast tiny grains wake up fast in warm water and jump start lift with steady energy.
Fine salt a small spoon lifts flavor and helps the gluten set into a stable web.
Sugar or barley malt syrup a spoon adds gentle sweetness and deep color during the bake.
Warm water the right temp feels like a warm bath and helps yeast bloom and flour hydrate.
Baking soda a scoop in the water bath raises surface pH and builds a shiny crust.
Extra sugar or malt for the bath a touch rounds flavor and supports browning.
Sesame or poppy seeds seeds cling to the damp surface and toast in the oven for aroma.
Everything seasoning a savory mix that brings garlic and onion notes with crunch.
Cinnamon sugar a sweet path for a warm breakfast ring for those who love cozy spice.
4) How to Make Homemade Bagels
Step one mix Whisk flour with yeast sugar and salt. Pour in warm water. Stir with a sturdy spoon until a rough dough forms in the bowl.
Step two knead Turn the dough onto a clean counter. Work it with your palms. Push and fold until smooth and springy. Rest five minutes if it tightens.
Step three rise Place the dough in a lightly oiled bowl. Cover. Let it rise until puffy and airy. Finger dents should spring back slow.
Step four shape Divide into eight even pieces. Roll each into a ball. Poke a hole with a floured finger. Stretch to a wide ring.
Step five boil Bring water to a gentle simmer. Add baking soda and a spoon of sugar. Slip rings into the bath. Turn once. Lift out to a rack.
Step six bake Coat with toppings while still damp. Bake in a hot oven until deep gold. Cool on a rack before slicing.
5) Tips for Making Homemade Bagels
Use bread flour for chew. All purpose flour can work, yet the bite feels softer. If the dough fights you, rest it five minutes and start again.
Keep the boil gentle. A wild boil can wrinkle the surface. A soft simmer sets the crust clean and neat with a nice sheen.
Measure by weight for steady results. A small digital scale pays for itself with one good bake. Shaping stays easier when pieces match in size.
6) Making Homemade Bagels Ahead of Time
Make the dough at night and tuck it into the fridge. Cold time deepens flavor and trims morning work. I like this path for busy weeks.
Shape the rings the next day and let them sit on a lined tray while the oven heats. The surface dries a touch and holds a neat shape in the bath.
For a freezer plan bake until light gold then cool. Bag the rings and freeze. Toast from frozen for a fresh crust and a warm center.
7) Storing Leftover Homemade Bagels
Keep cooled rings in a paper bag inside a loose plastic bag. The crust stays crisp longer and the crumb stays soft.
Slice before freezing for fast mornings. A pop in the toaster brings back that bakery snap and the room smells great again.
For day two, refresh in a warm oven for a few minutes. The crust wakes up and the center feels soft again with a light chew.
8) Try these breakfast next
9) Homemade Bagels
Homemade Bagel Recipe That Tastes Like A Cozy Bakery
Ingredients
For the Dough
- 500 g bread flour or strong white flour
- 7 g instant yeast
- 2 tbsp sugar or barley malt syrup
- 1 and 1/2 tsp fine salt
- 300 ml warm water plus 1 or 2 tbsp more if needed
For Boiling
- 2 liters water
- 1 tbsp baking soda
- 1 tbsp sugar or barley malt syrup
For Topping
- Sesame seeds
- Poppy seeds
- Everything seasoning
- Cinnamon sugar mix
- Coarse salt
Instructions
Make the Dough
- Whisk flour, yeast, sugar, and salt in a large bowl.
- Stir in warm water until a shaggy dough forms.
- Knead on a lightly floured surface for 8 to 10 minutes until smooth and springy.
- Shape into a ball and place in a lightly oiled bowl, cover, and let it rise until doubled for about 60 to 75 minutes.
Shape the Bagels
- Punch down the dough and divide into 8 equal pieces.
- Roll each piece into a tight ball.
- Poke a hole through the center of each ball with a floured finger then gently stretch to a ring about 5 to 6 cm wide.
- Cover and rest the shaped rings for 15 minutes while you heat the oven to 220 C and set a pot of water to a gentle simmer.
Boil and Bake
- Add baking soda and sugar or malt to the simmering water.
- Boil bagels 2 or 3 at a time for 30 to 45 seconds per side then lift out and drain.
- Dip the wet bagels in your chosen topping and set on a lined baking sheet.
- Bake for 16 to 20 minutes until deep golden then cool on a rack for at least 10 minutes before slicing.
Cinnamon Option
- For a cinnamon swirl, mix 2 tbsp sugar with 1 tsp cinnamon and knead gently into the dough right before shaping.
- For a sweet finish, brush warm bagels with a little maple syrup and dust with cinnamon sugar.
10) Nutrition
A typical plain ring gives about two hundred seventy calories. Protein sits near eight grams. Fiber lands near two grams. Pair with fruit or eggs for balance.
Sodium runs higher with a salted bath and toppings. Go light on salt if needed. Use sesame or poppy for flavor with less sodium.
For a vegan plan choose spreads like hummus or nut butter. For a dairy path pick cream cheese. Either path tastes great with a fresh ring.
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