Homemade Bagels are fun to prepare and have the perfect mix of soft interior and crunchy exterior!

This post was originally published February 16th, 2013. The recipe has since been edited, updated photos included. I saw the photos for this Homemade Bagel recipe in the February 2013 issue of Food & Wine Magazine, and I realized that I was officially ready to follow a more advanced bread recipe. Slightly intimidated by the process, however, I decided to make just 3 of them. They were absolutely amazing! I took them out of the oven, sliced them in half, toasted the inside in the toaster oven, and they were perfect. Crunchy on the outside, doughy on the inside. The salt bagel was probably the yummiest one! As I was reading through the recipe, though, I kept thinking that it would be easier to follow if photos were included, so here is the recipe with photos and a few additional pointers and modifications.

Homemade Bagels Starter ingredients:

• 1 1/3 cups all-purpose flour
• 1 cup warm water
• 1/4 t active dry yeast

Homemade Bagels Dough ingredients:

• 6 1/3 cups all-purpose flour {+ more for dusting}
• 1 2/3 cups warm water
• 1/4 cup honey
• 1 t active dry yeast
• 1 T salt
• 2 t baking soda
• Toppings of your choice

Homemade Bagels Directions:

Making any bread from-scratch can be a labor of love, but let me tell you, these bagels are totally worth it! First, make the starter. In a medium bowl, using a wooden spoon, stir the flour with the yeast and 1 cup of lukewarm water until combined. Cover the mixture with a warm, damp cloth for 6 to 8 hours. This can be made the evening before and used the next day. This is what it looked like after about 6 hours.

Next, make the dough. In the bowl of a stand mixer fitted with a dough hook, combine the starter you made above, 1 2/3 cups of warm water, yeast, and honey. Once combined, add the flour and salt and knead in your mixer about 5 to 7 minutes, until a dough forms. If the dough is too sticky, add a bit more flour. Too dry, add a bit more water. Transfer the dough to a lightly-floured work surface to knead into a ball. Transfer the ball of dough to a large, lightly oiled bowl. Cover with a warm, damn towel and allow it to stand in a warm spot for about an hour.

Line a baking sheet with parchment paper or a silicone mat. Divide the dough into 12 pieces and form into tight balls; transfer to the baking sheet. Cover loosely with a warm, damp kitchen rag and let stand for 30 minutes.

To form the bagels, poke your finger in the center of each ball to make a 1/2-inch hole. Return the bagels to the baking sheet, cover, and let stand until risen, about 1 hour. Add 1 bagel to a bowl of cold water. If it floats, the bagels have risen sufficiently.

Preheat the oven to 475 degrees F and position racks in the lower and middle thirds. Line a baking sheet with a clean, lightly moistened kitchen towel. Bring a large pot of water to a boil. Add 2 t baking soda. Gently place two bagels at a time in the boiling water, simmer for 1 minute, flip, simmer for another minute, and place them on the kitchen towel to drain.

Before the bagels dry, sprinkle them with your favorite toppings. Trader Joe’s has an everything bagel seasoning you can find in the spice section that is perfect for these homemade bagels. Transfer the bagels to nonstick baking sheets and bake them for about 18 minutes, rotating the pan midway through. Let them cool slightly, and they are ready to serve! They can be stored in an airtight container for up to 3 days or frozen and defrosted to enjoy later.

The exterior of these homemade bagels is crunchy, the interior doughy and delicious. Enjoy with your favorite schmear, or try my Ultimate Bagel Sandwich recipe with smoked salmon, capers, and more!

Do you want to try making homemade bagels?

Pin this Homemade Bagels image below!

[tasty-recipe id=”28280″]