Description
Chewy, golden bagels made from scratch with bread flour, eggs, and a quick boil before baking. Perfect for breakfast or brunch!
Ingredients
Scale
- 480 g bread or high gluten flour (4 cups)
- 12 g non-diastatic malt (1 tbsp)
- 2¼ tsp instant yeast
- 2 tsp sea salt
- 2 tsp granulated sugar
- 6 large eggs, room temperature
- 160–180 g warm water (⅔–¾ cup)
- Water Bath + Topping
- 1920 g water (2 quarts)
- 24 g non-diastatic malt (2 tbsp)
- 12 g dark brown sugar
- Reserved egg white from dough
- 1 tsp water
Instructions
- Separate 5 eggs, placing yolks in a bowl and reserving at least 1 egg white. Add the 6th whole egg to the yolks and whisk until combined.
- In a stand mixer with dough hook, combine flour, malt, yeast, sugar, salt, water (start with 160g), and eggs. Mix on low until smooth and stretchy, adding water 1 tsp at a time if needed.
- Shape dough into a ball, lightly grease the bowl, cover, and let rise in a warm spot for 60–90 minutes until doubled.
- Punch down and divide dough into 8 equal portions. Line a baking sheet with parchment or silicone mat.
- Shape each bagel either into a ball (then poke and stretch a hole) or roll into a rope and join ends, pinching seam closed. Place on baking sheet, cover, and rest 15–20 minutes.
- Preheat oven to 425°F. Bring 2 quarts of water with brown sugar and malt to a low boil.
- Boil bagels 30–45 seconds per side, then return to baking sheet. Mix reserved egg white with 1 tsp water and brush onto bagels.
- Bake on center rack for about 20 minutes until golden and shiny. Cool on wire rack for 20 minutes before serving.
Notes
- Shaping by ball method gives a more traditional bagel texture, while rope method gives a slightly different crumb.
- Let bagels cool fully to allow crumb to set before slicing.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Keywords: bagels, homemade bagels, breakfast bread