everything bagel

A Brief Story About My Love for Bagels

I still remember my first bagel—golden brown, somewhat crispy on the outside but soft and chewy inside. On a Saturday morning, my grandfather—a retired baker—offered me a warm, freshly cooked bagel sprinkled with sesame seeds. “This,” he said, “isn’t merely bread. It’s traditional.

Right away at that point, I hooked. Years of looking for the perfect bagel—one with the right chew, taste balance, and crust cracked just enough—were invested in If you have ever wondered why bakery bagels taste so different or wrestled with baking bagels, you are not alone.

From their background to how you might make them at home, I will walk you through all you need to know about bagels in this comprehensive tutorial. We will also discuss common baking problems and their remedies so that you may constantly enjoy the perfect bagel. bagel.

From Europe to Your Breakfast Table: A Short History of Bagels

Not one day in your preferred bakery did bagels just show up. Their history is intriguing and spans millennia.

The Origins of the Bagel

The roots of the bagel are in Jewish settlements in Poland throughout the 1600s. According to legend, a baker made the first bagel in respect for the King of Poland, who had recently returned from fighting the Ottoman Empire. Given the king’s expert riding, the circular form was intended to imitate a stirrup.

Why Are Boiled Bagels?

Bagels go through a critical boiling process before baking, unlike ordinary bread. This method provides its unique shiny crust and chewy feel. Originally, the technique was meant to provide bagels with a distinctive bite and extend their shelf life.

“A bagel is more than just bread—it’s a science. The boiling process locks in moisture and gives bagels that signature chew.”

In America, bagels

Bagels were transported with Jewish immigrants arriving in the United States in the late 19th and early 20th centuries. Originally sold in little bakeries and modest stores, bagels had become a staple in New York City by the middle of the 20th century.

Bagels have gone global by now. From supermarkets to gourmet bagel boutiques, they are endlessly different and flavorful.

Why is a bagel unique?

For what reason does a bagel differ from ordinary bread? The procedure, the components, and the texture all count most here.

The Old Boiling and Baking Method

Unlike regular bread that is only cooked, bagels are first boiled in water—sometimes with honey or malt syrup—then baked. This technique creates the distinctive chewy crust and retains the inside soft and dense.

The Part Malt and Yeast Play in Bagel Dough

Though two ingredients make all the difference, bagel dough is easier than other bread recipes.

• Sugar or malt syrup adds mild sweetness and helps the crust to be golden.
• Yeast gives bagels their chewy but airy feel and helps the dough rise.

“Bagels are all about balance—crispy but chewy, dense but soft, simple but packed with flavor.”

Popular Bagels Varieties & Flavours

Every kind and style of bagels has a following of enthusiasts.

Classic Plain and Sesame bags

The first and most classic bagels—plain and sesame. They go great with cream cheese, butter, or jam, either fresh or toasted.

Everything Bagels: A Flavor Explosion

Everything bagels mixes sesame seeds, poppy seeds, garlic, onion, and salt for people that enjoy a variety of flavors. Every mouthful is a taste and texture explosion.

Sweet Bagels: Blueberry & More, Cinnamon Raisen,

Bagels are not just savory! Those who taste a sweeter bite often choose cinnamon raisin, blueberry, and chocolate chip bagels.

Healthy Bagel Alternatives: Keto, Gluten-Free & Whole Wheat Choices

For the health-conscious, whole wheat, gluten-free, and even keto-friendly bagels provide a healthy variation on this classic favorite.

Making Bagels at Home: a Comprehensive Guide with Steps

Home bagel making is simpler than you might think! Here’s a synopsis of the procedure before we go into the complete recipe card.

Essential Ingredients for Homemade Bagels

(The full measurements and instructions will be in the recipe card later.)

Common Bagel Problems & How to Fix Them

Even experienced bakers run into trouble with bagels. Here’s how to fix common issues:

Why are my bags too dense?

• Possible Cause: Not enough yeast or improper proofing.
• Solution: Let the dough rise properly before shaping.

How to Prevent Bagels from Being Too Hard or Chewy

• Possible Cause: Over-boiling or over-baking.
• Solution: Boil for just 30-60 seconds per side and bake until golden brown.

Bagels Not Rising Properly? Here’s What to Do

• Possible Cause: Old yeast or too much salt.
• Solution: Use fresh yeast and measure ingredients carefully.

Cracked or Dry bags: Causes and Fixes

• Possible Cause: Too little moisture in the dough.
• Solution: Increase hydration slightly to keep the dough soft.

Bagel Storage Tips: Keeping Them Fresh Longer

Want to keep your bagels fresh? Here’s how:

How to Store Fresh Bagels

• Keep in an airtight container at room temperature for up to 2 days.

Freezing and Reheating Bagels for Best Results

• Slice before freezing. Toast or warm in an oven at 350°F (175°C) for a freshly baked taste.

Fun Bagel Facts You Didn’t Know

• The largest bagel ever made weighed 868 pounds!
• New Yorkers eat seven times more bagels than people in the rest of the U.S.
• Bagels were once hand-rolled and boiled in small shops before mass production took over.

The Perfect Homemade Bagel Recipe

Recipe Overview

Making homemade bagels may seem intimidating, but with the right technique, you’ll achieve that crispy, golden-brown crust and chewy interior just like a bakery. This recipe yields 8-10 bagels and takes about 2 hours from start to finish.

🏆 Pro Tip: The secret to a perfect bagel is boiling before baking—it locks in moisture and creates that signature chew!

Nutritional Values (Per Bagel)

Ingredients

Here’s what you’ll need to make classic New York-style bagels:

For the Dough

• 4 cups (500 g) bread flour (or all-purpose flour)
• 2 ¼ teaspoons (1 packet) active dry yeast
• 1 ½ teaspoons salt
• 2 tablespoons granulated sugar (or malt syrup for authentic flavor)
• 1 ¼ cups warm water (about 110°F / 45°C)

For Boiling

• 8 cups water
• 2 tablespoons honey or malt syrup (optional, for a slightly sweet and shiny crust)
• 1 tablespoon baking soda (for extra chewiness)

For Toppings (Optional)

• Sesame seeds
• Poppy seeds
• Everything bagel seasoning
• Coarse salt

Step-by-Step Instructions

Step 1: Making the Dough

1. Activate the yeast: In a small bowl, combine warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until frothy.
2. Mix the dough: In a large mixing bowl, combine flour and salt. Add the yeast mixture and stir until a dough forms.
3. Knead the dough. Transfer to a floured surface and knead for 8-10 minutes until smooth and elastic. The dough should feel firm but not sticky.
4. First rise: Place the dough in a lightly greased bowl, cover with a damp towel, and let it rise in a warm place for 60-90 minutes, or until doubled in size.

🏆 Pro Tip: A well-kneaded dough should pass the “windowpane test”—stretch a small piece between your fingers; if it doesn’t tear immediately, it’s ready!

Step 2: Shaping the Bagels

1. Punch down the dough to release air.
2. Divide it into equal portions (about 8-10 pieces).
3. Roll each piece into a smooth ball, then poke a hole in the center using your fingers. Stretch gently to form a ring shape (about 2 inches wide).
4. Place the bagels on a parchment-lined baking sheet and cover with a towel. Let them rest for 15 minutes.

🏆 Pro Tip: The hole in the center will shrink during baking, so make it a bit larger than you think it should be.

Step 3: Boiling for the Perfect Texture

1. In a large pot, bring 8 cups of water to a boil.
2. Add honey or malt syrup and baking soda to the water.
3. Drop 2-3 bagels at a time into the boiling water. Boil for 30-45 seconds per side (for chewier bagels, boil for 60 seconds per side).
4. Remove bagels with a slotted spoon and place them back on the parchment-lined baking sheet.

🏆 Pro Tip: Boiling the bagels longer = chewier texture. For a softer bagel, boil for only 30 seconds per side.

Step 4: Baking to Golden Perfection

1. Preheat the oven to 425°F (220°C).
2. If using toppings, brush bagels with egg wash (1 beaten egg + 1 tbsp water), then sprinkle with sesame seeds, poppy seeds, or everything seasoning.
3. Bake for 18-22 minutes, or until golden brown and crisp on top.
4. Let the bagels cool on a wire rack for at least 10 minutes before slicing.

🏆 Pro Tip: For an extra crunchy crust, place a tray of water in the oven while baking—this creates steam for a glossy finish!

Serving & Storage Tips

How to Serve Bagels

Bagels taste best when freshly baked. Try these classic serving ideas:

• Plain or toasted with butter
• Cream cheese and smoked salmon (a NYC classic!)
• Peanut butter and banana for a sweet twist
• Avocado and poached egg for a healthy option

How to Store Bagels

• Store in an airtight container at room temperature for up to 2 days.
• For longer storage, freeze bagels in a ziplock bag for up to 3 months. Toast or warm in the oven when ready to eat.
• Drizzling a bit of high-quality olive oil over a toasted bagel adds a rich and smooth flavor. But before you do, make sure your olive oil is fresh! Learn how to check if your olive oil has gone bad so you don’t ruin your perfect bagel.

🏆 Pro Tip: Slice bagels before freezing so you can toast them straight from the freezer!

Troubleshooting: Fixing Common Bagel Baking Mistakes

Why are my bags too dense?

Cause: Over-kneading or not enough proofing time.
Fix: Knead for just 8-10 minutes and let the dough rise fully before shaping.

Why Did My Bagels Come Out Hard?

Cause: Over-boiling or over-baking.
Fix: Boil for no more than 60 seconds per side and bake only until golden brown.

Why Didn’t My Bagels Rise?

Cause: Old yeast or too much salt.
Fix: Use fresh yeast and measure ingredients carefully.

Last Thoughts: Savor Your Own Made Bagels!

You will never crave store-bought bagels again after you have perfected the craft! This recipe provides the ideal framework for you to play about with whether your tastes run to basic plain bagels, everything bagels, or a cinnamon raisin twist.

Set to wow your friends and family? Get baking, then let me know how your bagels come out! 🥯✨

Homemade Bagels

These homemade bagels are chewy, golden, and absolutely delicious! Perfect for breakfast or a snack.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Resting Time 1 hour hr

Total Time 2 hours hrs

Course Breakfast

Cuisine Jewish

Servings 8 bagels

Calories 275 kcal

Equipment

• Baking Sheet
• Large Pot

Ingredients

  

Bagel Dough

• 1 cup warm water about 110°F (43°C)
• 2 1/4 tsp instant yeast
• 3 1/2 cups bread flour plus extra for dusting
• 1 1/2 tsp salt
• 1 tbsp granulated sugar
• 1 tbsp vegetable oil

Boiling Water Bath

• 2 quarts water for boiling
• 2 tbsp honey optional

Instructions

 

• In a bowl, mix warm water and yeast. Let sit for 5 minutes until frothy.
• Add flour, salt, sugar, and oil. Knead for 10 minutes until smooth.
• Cover the dough and let it rise for 60 minutes.
• Divide the dough into 8 pieces, shape into balls, and poke a hole in the center to form bagels.
• Bring a pot of water to a boil, add honey (if using), and boil bagels for 1 minute per side.
• Bake at 425°F (220°C) for 20-25 minutes until golden brown.

Notes

Top with sesame seeds, poppy seeds, or everything bagel seasoning before baking for extra flavor!

Keyword Bagels, Bread, Baking