Homemade Bagels
These homemade bagels are delightfully chewy with a signature shiny exterior and a perfect balance of sweet and salty flavors. Finished with a generous coating of savory bagel spice, they are an ideal choice for a weekend brunch or a hearty sandwich base. This recipe uses simple ingredients and a traditional boiling method to ensure the best results every time.
Instructions
- 1
In a small bowl, combine the maple syrup (1 tbsp), active dry yeast (2.25 tsp), and warm water (1.25 cup). Let it sit for 5 minutes until foamy.
- 2
In a mixer with a dough hook, add bread flour (540 g), sea salt (2 tsp), and the yeast mixture. Mix on medium-low for 5 to 7 minutes until the dough forms around the hook.
- 3
Knead dough on a clean surface for 3 minutes until smooth. Place in a large bowl, cover with plastic wrap, and let rise in a warm spot for 60 to 90 minutes.
- 4
Divide dough into 8 pieces and roll into balls. Roll each ball into a 9-inch rope. Overlap ends by 2 inches and seal by rolling on the countertop.
- 5
Place on sheets with parchment paper, dust with flour, and cover. Refrigerate overnight.
- 6
Remove bagels from the fridge and let sit at room temp for 1 hour. Preheat oven to 450°F.
- 7
In a large pot, boil 2 quarts of water with maple syrup (1.5 tbsp), baking soda (2 tsp), and salt (0.5 tbsp).
- 8
Boil bagels in batches for 1 minute per side. Transfer back to the baking sheet.
- 9
Brush the boiled bagels with aquafaba (1 tbsp) and sprinkle with bagel spice (1 tbsp).
- 10
Bake for 14 to 18 minutes until lightly golden brown.
Nutrition Facts
Per portion