Boiled and baked the old-school way, these bagels are delightfully chewy and perfect with cream cheese, butter, or your favorite sandwich fillings.
Ingredients
For the Dough:
- 4 cups bread flour (or all-purpose in a pinch)
- 2 tsp instant yeast
- 1 tbsp sugar
- 1 1/2 tsp salt
- 1 1/4 cups warm water
For Boiling:
- 2 quarts water
- 1 1/2 tbsp brown sugar (or honey or barley malt syrup)
Optional Toppings:
- Sesame seeds, poppy seeds, everything bagel seasoning
- Coarse salt, shredded cheese, onion flakes
Directions
- Make the Dough:
In a large bowl, combine flour, yeast, sugar, and salt. Add warm water and mix until a shaggy dough forms.
Knead by hand or with a mixer for 8–10 minutes until smooth and elastic. - First Rise:
Place dough in a lightly greased bowl, cover, and let rise for 1–1.5 hours, until doubled in size. - Shape the Bagels:
Punch down the dough and divide into 8 equal pieces. Shape into balls, then poke a hole in the center of each with your thumb and gently stretch to make a 1- to 2-inch hole. - Second Rise:
Place shaped bagels on a parchment-lined tray, cover with a towel, and let rest 15–20 minutes while you prepare the water bath. - Boil the Bagels:
Bring water and brown sugar to a boil. Reduce to a simmer.
Boil each bagel 45–60 seconds per side (longer = chewier), then return to the tray. - Add Toppings & Bake:
Sprinkle with desired toppings while wet.
Bake at 425°F (220°C) for 20–25 minutes, until golden brown and crisp on top. - Cool & Enjoy:
Let cool on a rack 15–20 minutes before slicing. Perfect warm with butter or toasted later.
Prep Time: 30 minutes
Rise Time: ~1.5 hours
Cook Time: 25 minutes
Total Time: ~2.5 hours
Makes: 8 bagels
Calories: ~260 per bagel (plain)
Want to try a cinnamon-raisin or asiago cheese variation? Or maybe a no-yeast shortcut version? I can help with that too!