Name: Homemade Bagels
Prep time: 20 min
Cook time: 35 min
Total time: 2 h 55 min
Yield: 12
Ingredients: 2 1/4 cups warm water (105-110°F); 5 tsp active dry yeast; 1 tsp granulated sugar; 2 tbsps olive oil; 3 tbsps light brown sugar, packed; 6 cups bread flour; 1 tbsp salt; 2-3 tbsps coarse ground cornmeal for baking sheet; Large pot of water; ¼ cup honey; 1 large egg (for egg wash); Bagel toppings to your preference

Our Favorite Homemade Bagels

Rachaell

Our Favorite Homemade Bagels

My fiancé, Ross, has been making these exact bagels for years. We all go crazy for them! If you end up eating 3 or 4, don’t say I didn’t warn you! NOTE: I have updated the recipe to our most up-to-date perfected recipe! Slightly more water to result in a fluffier outcome. This is like no bagel you have ever had!

We have made these exact bagels at least 20 times. Whenever we plan a brunch and these are on the menu, there is no bagel left behind!

They are great for bagel sandwiches, with cream cheese, jam, butter, or even as is!

Can I freeze them?

Yes. Cool to room temperature completely prior to freezing in an airtight freezer bag.

Homemade Bagels

Yield: 12

Prep Time: 20 minutes

Cook Time: 35 minutes

Additional Time: 2 hours

Total Time: 2 hours 55 minutes

Ingredients

For making the dough

2 1/4 cups warm water (105-110°F)
5 tsp active dry yeast
1 tsp granulated sugar
2 tbsps olive oil
3 tbsps light brown sugar, packed
6 cups bread flour
1 tbsp salt
2-3 tbsps coarse ground cornmeal for baking sheet

For water stations and baking

Large pot of water
¼ cup honey
1 large egg (for egg wash)
Bagel toppings to your preference

Instructions

Add water, yeast and granulated sugar to stand mixer. Allow yeast to become active/foamy. Mix in oil and brown sugar.
In a separate bowl, whisk together flour and salt. Using dough hook, mix on low speed and gradually add flour. Continue to slowly add flour until dough is no longer sticky to the touch. Knead with hook for 5 minutes. Pour dough onto clean, lightly floured surface and knead by hand for 5-6 minutes.
Lightly oil a large bowl and add dough. Cover tightly with plastic wrap. Allow to rise in warm area for 1-2 hours (doubled in size).
Place sheet of parchment paper on 2 baking sheets and dust with cornmeal.
To a large pot, bring water and honey (mixed in) to a rolling boil. Preheat oven to 425°F.
Once dough is doubled in size, deflate and divide into 12 pieces. Create a ball then poke thumb through center to make bagel shape.
Place 6 on each baking sheet evenly spaced. Cover with clean dish towel.
Boil 2-3 bagels at a time for 45 seconds on each side.
Return boiled bagels back to baking sheet and cover with dish towel while boiling remaining bagels. Brush each bagel liberally with egg wash and add toppings.
Bake for 20-22 minutes until golden brown. Allow bagels to cool for at least 10 minutes prior to cutting and enjoy!