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seriouseats.com

Homemade Bagels

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Prep Time

1h

Cook Time

1h

Total Time

2h

This homemade bagel recipe is a labor of love, but the results are worth it. With a chewy interior and a crisp outer crust, these bagels are a perfect balance of texture and flavor. Boiling them in barley malt syrup gives them a distinctive sweetness and depth.

Breakfast And Brunch

Homemade Bagels Image

seriouseats.com

Recipe Options

Ingredients

Servings: 8 servings

Scale:

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For The Yukone

6 ounces cold water (3/4 cup; 170g)

3 1/2 ounces bread flour (about 3/4 cup, spooned; 100g)

For The Dough

12 1/2 ounces bread flour (about 2 3/4 cups, spooned; 355g)

1/2 ounce sugar (1 tablespoon; 15g)

2 1/2 teaspoons (9g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight

1 teaspoon (4g) instant dry yeast, such as SAF; not RapidRise or active dry (more info here )

3 1/2 ounces water (1/2 cup minus 1 tablespoon; 100g)

To Boil

1 ounce barley malt syrup (4 teaspoons; 30g)

Steps

View steps on seriouseats.com or by saving the recipe to your personal library.

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Nutrition Facts

Calories

129kcal

6%
Fat

0g

0%
Saturated Fat

0g

0%
Carbohydrates

26g

1%
Fiber

1g

0%
Sugar

1g

0%
Protein

4g

0%
Cholesterol

0mg

0%
Sodium

347mg

17%

Percent Daily Values are based on a 2,000 calorie diet.

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