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Easy Chewy Homemade Bagels

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A straightforward recipe for homemade bagels that are soft inside with a chewy crust, perfect for brunch or snacks. This recipe uses simple pantry staples and includes tips for perfect texture and flavor.

Ingredients

Scale
  • 4 cups (480g) bread flour
  • 1 ½ cups (360ml) warm water (around 105°F / 40°C)
  • 2 ¼ tsp active dry yeast (one packet)
  • 1 tbsp sugar
  • 2 tsp salt
  • 2 tbsp malt syrup or honey (for dough)
  • 2 tbsp barley malt syrup or honey (for boiling water)
  • 1 egg beaten with 1 tbsp water (egg wash)
  • Optional toppings: poppy seeds, sesame seeds, everything bagel seasoning, coarse salt

Instructions

  1. Activate the yeast by combining warm water, sugar, and yeast in a small bowl. Let sit for 5-10 minutes until foamy.
  2. In a large bowl, whisk together bread flour, salt, and malt syrup or honey. Pour in the activated yeast mixture and stir until a rough dough forms.
  3. Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, knead with a stand mixer dough hook on medium speed for 6-7 minutes.
  4. Shape dough into a ball and place in a lightly oiled bowl. Cover and let rise in a warm spot for 1 to 1 ½ hours until doubled in size.
  5. Punch down dough and divide into 8 equal pieces (about 4 oz or 115g each). Roll each into a smooth ball, poke a hole through the center with your thumb, and stretch to 2-3 inches diameter. Let rest on floured surface for 10 minutes.
  6. Preheat oven to 425°F (220°C). Fill a large pot with water, add barley malt syrup or honey, and bring to a gentle boil.
  7. Boil 2-3 bagels at a time for 1 minute per side (2 minutes total). Remove with slotted spoon and place on parchment-lined baking sheet.
  8. Brush each bagel with egg wash and sprinkle toppings if desired.
  9. Bake for 20-25 minutes until golden brown and shiny, rotating pan halfway through.
  10. Cool on a wire rack before slicing. Enjoy warm or toasted.

Notes

Use bread flour for best chewiness. Boiling the bagels is essential for the classic chewy crust and shiny finish. If bagels brown too quickly, tent with foil during the last 10 minutes of baking. Let bagels cool completely before slicing to avoid gummy texture. Egg wash is optional but gives a shiny golden crust. For gluten-free, use a gluten-free flour blend but expect different texture.

Nutrition

Keywords: bagels, homemade bagels, chewy bagels, easy bagel recipe, breakfast, brunch, baking

Find it online: https://swooshspice.com/easy-chewy-homemade-bagels-recipe-5-tips-for-perfect-soft-bagels-every-time/