Easy Homemade Bagels with Just 3 Ingredients

Homemade Bagels

Ever tried making your own bagels? It’s easier than you think. Start by mixing flour, yeast, and a bit of sugar. Let the dough rise, then shape it into rings. Boil each ring for a minute, sprinkle with seeds, and bake until golden. Fresh, warm bagels at home? So satisfying and delicious.Bagels, they’re like the morning sun—sometimes warm and welcoming, other times a little too intense. With only three ingredients, this recipe is your lazy day savior, turning flour, Greek yogurt, and baking powder into chewy rounds of joy. I remember making these on a whim during a rainy Sunday, and the smell alone was enough to lift my spirits.

Mixing Dough

Making homemade bread? Start by mixing your flour in a stand mixer. It does the heavy lifting, ensuring a smooth dough. Add your ingredients gradually. This method saves time and effort, giving you perfect dough every time. Clean-up is easy, too. Just wipe the bowl and attachments when done. Enjoy fresh, homemade bread with minimal fuss.

Steps

Combine warm water, brown sugar, and olive oil, and set aside. Mix flour and instant yeast in a stand mixer bowl using the dough hook attachment for a few seconds.
Gradually pour the warm water mixture into the flour while mixing on low. Once moistened, add the salt and continue mixing.
Increase the mixer speed to medium-high and knead the dough for six minutes. Adjust with additional water or flour if needed until the dough is smooth and elastic.
Form the dough into a ball, place it in an oiled bowl, cover, and let it rise in a warm area for 30-60 minutes until it doubles in size.
Divide the dough into 18 pieces, shape each into a ball, and poke a hole in the center. Stretch the hole to about 2 inches wide, then let the bagels rest for 10 minutes.
Bring a large pot of water to a boil, adding honey or maple syrup and salt. Preheat the oven to 425°F and prepare baking sheets with parchment paper and cornflour.
Boil the bagels for 30 seconds on each side, then drain and place them on the prepared baking sheets.
Brush the bagels with an egg wash, add desired toppings, and bake for 20-25 minutes until golden brown.

Ingredients

30 ounces bread flour or all-purpose flour
1 tablespoon brown sugar
2 tablespoons olive oil
14 grams instant yeast or active dry yeast
16 ounces warm water (110ºF)
2 teaspoons salt
64 ounces water
2 ounces honey or maple syrup
1 tablespoon salt
1 large egg
1 tablespoon water

Nutritional Values

FAQ

What type of flour is recommended for making bagels?
Bread flour is recommended for making bagels due to its higher gluten content, which results in a chewier texture. However, all-purpose flour can also be used if that’s what you have available.
Can I use active dry yeast instead of instant yeast for this bagel recipe?
Yes, you can use active dry yeast instead of instant yeast. If you do, you’ll need to let the bagel dough proof for 90 minutes instead of 30 minutes. Additionally, after shaping the bagels, let them rest for 20 minutes before baking.
What is the purpose of boiling the bagels before baking?
Boiling the bagels before baking gives them a chewy texture and a thicker crust. The process involves boiling them in sweet, salted water for about 30 seconds on each side, which helps achieve the desired consistency.
How can I customize the toppings on my bagels?
After brushing your bagels with an egg wash, you can add a variety of toppings such as shredded cheese, Italian herbs, parmesan, or everything bagel seasoning. This allows you to personalize the flavors according to your preference.
How long can homemade bagels be stored?
Homemade bagels can be stored at room temperature for up to three days when kept in a ziplock bag. They are best enjoyed fresh out of the oven but will remain delicious during this period.

Tips

Proofing the Dough: To ensure your dough rises well, place it in a warm area. You can turn your oven to the lowest setting, switch it off, and leave the dough near the oven door to create a warm environment without overheating it.
Using the Right Flour: Bread flour is recommended for chewier bagels due to its higher gluten content. However, if you only have all-purpose flour, the bagels will still turn out delicious.
Boiling for Chewiness: Boiling the bagels in sweetened water before baking is key to achieving a chewy texture. Boil them for 30 seconds on each side for the best results, or up to a minute for a thicker crust.
Egg Wash for Toppings: Before adding your toppings, brush the bagels with an egg wash to help the toppings adhere better and to give the bagels a shiny finish.

Equipment

Stand mixer with dough hook attachment
Silicone baking mat (or parchment paper, if not already available)
Slotted spoon (if not already available)
Pastry brush for egg wash

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