Name: Bagels Recipe: Chewy and Golden
Prep time: 30 min
Cook time: 25 min
Total time: 120 min
Ingredients: Bagels:; 1 1/2 cups warm water (110°F); 1 tbsp active dry yeast; 1 tbsp granulated sugar; 4 cups bread flour; 2 tsp salt; 1 tbsp barley malt syrup or molasses (optional); Boiling Bath:; 2 quarts water; 2 tbsp barley malt syrup or honey; Optional: Sesame seeds (poppy seeds); Suggested Toppings: Cream cheese (smoked salmon); Suggested Pairings: Coffee (orange juice)

Introduction

Table of Contents

Homemade Bagels are a classic, satisfying treat, perfect for breakfast, brunch, or hearty sandwiches. These chewy, golden bagels, with a glossy crust and customizable toppings, deliver authentic, bakery-style flavors in every bite. Presented on a white ceramic platter, garnished with sesame seeds, poppy seeds, or paired with cream cheese and fresh herbs, these Bagels offer a rustic, inviting aesthetic that elevates any meal. This recipe provides a traditional version, adaptable for dietary preferences, and ideal for home bakers seeking a crowd-pleasing bread that brings warm, artisanal charm to any occasion.

Ingredients

For the Bagels:

1 1/2 cups warm water (110°F/45°C)
1 tbsp active dry yeast
1 tbsp granulated sugar
4 cups bread flour, plus extra for dusting
2 tsp salt
1 tbsp barley malt syrup or molasses (optional, for authentic flavor)

For the Boiling Bath:

2 quarts water
2 tbsp barley malt syrup or honey

Topping:

Optional: Sesame seeds, poppy seeds, everything bagel seasoning
Suggested Accompaniments: Cream cheese, smoked salmon, sliced tomatoes
Suggested Pairings: Coffee, orange juice
Suggested Aesthetic: Serve on a white ceramic platter
Suggested Equipment: Large mixing bowl, stand mixer (optional), large pot, baking sheet, parchment paper, slotted spoon, measuring cups/spoons

Step-by-Step Process

Activate Yeast: In a large mixing bowl, combine warm water, yeast, and sugar. Let sit for 5–10 minutes until foamy.
Make Dough: Add flour, salt, and barley malt syrup (if using) to the yeast mixture. Mix until a shaggy dough forms. Knead by hand for 8–10 minutes or with a stand mixer (dough hook) for 6–8 minutes until smooth and elastic. Pinch off a small piece of dough, taste, and adjust the seasoning with a pinch of salt if needed for a balanced flavor.
First Rise: Shape dough into a ball, place in a lightly oiled bowl, cover, and let rise in a warm place for 1–1.5 hours until doubled.
Shape Bagels: Punch down dough and divide into 8 equal pieces. Roll each piece into a ball, then poke a hole in the center with your finger and stretch to form a 1–2-inch hole. Place on a parchment-lined baking sheet, cover, and rest for 10 minutes.
Boil Bagels: In a large pot, bring water and barley malt syrup (or honey) to a gentle boil. Preheat oven to 425°F (220°C). Boil bagels 2–3 at a time for 1 minute per side, then remove with a slotted spoon and return to the baking sheet.
Add Toppings: Sprinkle boiled bagels with sesame seeds, poppy seeds, or everything bagel seasoning while still wet.
Bake: Bake for 20–25 minutes until golden brown. Cool on a wire rack for 10 minutes.
Serve: Arrange on a white ceramic platter. Serve warm with cream cheese, smoked salmon, sliced tomatoes, coffee, or orange juice.

Tips for Better Bagels

Use bread flour for a chewy texture; all-purpose flour works but yields softer bagels.
Taste the dough before shaping to ensure a balanced, slightly savory flavor, as salt levels vary.
Maintain water at 110°F for yeast activation; too hot kills yeast, too cold slows rising.
Boil bagels to achieve the signature glossy, chewy crust.
Use a white ceramic platter for a rustic presentation, highlighting the golden bagels and vibrant toppings.
Make ahead: Shape bagels, refrigerate overnight, then boil and bake fresh.
Ensure even boiling by not overcrowding the pot.
Enhance aesthetic: Present on a white ceramic platter with seeds or cream cheese for a warm, inviting look.

Variations and Customization

Gluten-Free Bagels: Use gluten-free bread flour and add 1 tsp xanthan gum; adjust boiling time to 30 seconds per side.
Vegan Bagels: Naturally vegan; use maple syrup instead of honey for boiling.
Whole Wheat Bagels: Replace 1 cup bread flour with whole wheat flour for a nuttier flavor.
Cinnamon Raisin Bagels: Add 1 tsp cinnamon and 1/2 cup raisins to the dough during kneading.
Savory Bagels: Mix 1 tbsp dried onion flakes or garlic powder into the dough.
Low-Sodium Bagels: Reduce salt to 1 tsp in the dough.
Herbed Bagels: Add 1 tbsp chopped fresh rosemary or dill to the dough.
Sweet Bagels: Brush with melted butter and sprinkle with cinnamon sugar after baking.

Storage and Serving Tips

Leftovers can be stored in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days; toast to refresh.
Freeze baked bagels for up to 3 months; wrap individually in foil, thaw at room temperature, and toast before serving.
Serve warm or toasted for the best flavor and texture.
Use leftovers for sandwiches or as a base for mini pizzas.
Pair with cream cheese or savory toppings to complement the chewy, neutral flavor.
Presented on a white ceramic platter with vibrant garnishes for a rustic, inviting charm.

Nutritional Information

Based on 8 servings (1 bagel each, without toppings):

Calories: 220 kcal
Total Fat: 1g
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 590mg
Total Carbohydrates: 45g
Dietary Fiber: 2g
Sugars: 3g
Protein: 7g
Vitamin A: 0% Daily Value
Vitamin C: 0% Daily Value
Calcium: 2% Daily Value
Iron: 15% Daily Value

Note: Values vary by brand. Moderate in sodium; try the low-sodium version. Pair with low-calorie toppings for balance.

Conclusion

This Bagels recipe offers a chewy, golden treat, perfect for any occasion, transforming simple ingredients into an artisanal classic. Its straightforward preparation and rustic presentation make it a favorite. The glossy crust and soft interior delight every bite. It’s sure to be a cherished recipe, loved for its authentic, versatile appeal.