Easy Homemade Bagel Recipe - Rise and Bake with Julie

Prep Time:30

Cook Time:20

Rise Time:1

Total Time:1 50

Servings: bagels

Author: Julie Gavin

equipment (affiliate links

Measuring cups
Measuring spoons
kitchen scale for best accuracy
Stand mixer with dough hook recommended due to long knead time
medum saucepan for boiling bagels
Pastry brush for optional egg wash
Half Sheet Pan
parchment paper sheets
slotted spoon
diastatic malt powder optional
non-diastatic malt powder optional

Ingredients

Dough:

4 c. (480 g) unbleached bread flour (RECOMMEND WEIGHING)
2 tsp. (10 g) salt
2 ¼ tsp. instant yeast
1 tbsp. (21 g) molasses
1 tbsp. (12 g) granulated sugar
1 tsp diastatic malt powder or 1 tbsp. non-diastatic malt powder - optional
1 ½ c. (360 g) water (120–130°F / 49–44°C)

Boiling:

2 qt. water
2 tbsp. (24 g) brown sugar OR molasses OR 1 tbsp. non-diastatic malt powder

Topping:

1 large egg for egg wash
1 tbsp. water for egg wash
everything bagel seasoning
Sesame seeds (white or black), poppy seeds, or a mix
1 c. (113 g) Parmesan, Asiago, or sharp cheddar freshly grated

Instructions

Make the dough: Add flour to bowl. Place salt on one side; on the other, add instant yeast, molasses, sugar, and optional malt powder (diastatic or non-diastatic - SEE NOTE). Pour warm water over the yeast/molasses/sugar/malt side. Mix immediately until shaggy, then knead 10–12 min hand or 8–10 min mixer until smooth, elastic, firm, and satiny—no clumps!
First rise: Shape dough into a ball, place in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 45–75 minutes.
Divide and shape: Punch down dough and divide into 8 equal pieces (~100–110 g each) or 6 for larger bagels.
For best structure: Flatten one end toward the middle, bring the other end over and press to seal, roll into a 10 inch log, overlap ends in your palm, then roll gently on the counter to seal into a tight ring. Place on parchment-lined baking sheet, cover with plastic wrap, rest and let rise for 15–30 minutes.
Boil: Preheat oven to 425°F (220°C). Bring 2 quarts water and brown sugar or non-diastatic malt powder to a gentle boil. Boil bagels 2–3 at a time, 1 minute per side. Remove with slotted spoon and return to sheet.
Top and bake: Lightly brush the tops with egg wash using a pastry brush—this helps toppings stick and gives a shiny, golden finish.Immediately sprinkle generously with your chosen toppings. Bake at 425°F (220°C) for 20–25 minutes, rotating the sheet halfway through. Watch cheese-topped ones closely after 15 minutes (tent with foil if browning too fast). Cool on a rack for 10–15 minutes before slicing.

Video

Notes

Malt Powder in Dough: Diastatic helps with rise/texture; non-diastatic boosts that classic malty taste. If using diastatic, watch for faster rise (check at 45 min). Reduce the molasses slightly if using.
Windowpane Test (Optional): After kneading, pinch off a small piece, rest 1–5 minutes (gluten relaxes), then stretch gently. Partial translucent window = good enough for chewy bagels.
Boiling Liquid Options: Brown sugar adds caramel notes (what I use most often); non-diastatic is most authentic; honey works too. Avoid plain water.
Make-Ahead: Shape then cold-proof in fridge 8–24 hours for deeper flavor.
Storage: Paper bag 1–2 days; freeze sliced up to 3 months—toast from frozen.