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4. Let the Dough Rise
Once the dough is kneaded, form it into a ball and place it in a lightly oiled bowl. Cover the bowl with a damp towel or plastic wrap and let it rise in a warm place for about 1 hour, or until it doubles in size.
5. Shape the Bagels
After the dough has risen, punch it down to release the air. Divide the dough into 8 equal portions. Roll each portion into a ball and then use your finger to create a hole in the center, gently stretching it out to form the classic bagel shape. Make sure the hole is wide enough to prevent it from closing up during baking.
6. Boil the Bagels
Here’s the secret to soft and chewy bagels: boiling them before baking. Bring a large pot of water to a gentle boil and add 1 tablespoon of honey (or sugar). Gently drop your bagels into the water, one or two at a time, and boil for about 1 minute on each side. This step helps create the chewy texture and the shiny, golden crust. Remove the bagels with a slotted spoon and place them on a parchment-lined baking sheet.
7. Add Toppings
If you’re using toppings like sesame seeds, poppy seeds, or everything bagel seasoning, sprinkle them on top of the bagels while they’re still wet from boiling. Press them gently so they stick.
8. Bake the Bagels
Preheat your oven to 425°F (220°C). Bake the bagels for about 20-25 minutes, or until they are golden brown and crispy on the outside. You should hear a hollow sound when you tap them on the bottom, indicating they’re done.
9. Cool and Enjoy
Let the bagels cool on a wire rack for a few minutes before slicing. The smell will be irresistible, and the texture will be everything you want in a bagel: soft, chewy, and golden brown.
Tips for Perfect Bagels
- Use Bread Flour for Extra Chewiness: If you prefer bagels with a chewier bite, consider swapping in bread flour for some or all of the all-purpose flour. Bread flour has more gluten, which helps create a denser, chewier bagel.
- Experiment with Toppings: Feel free to get creative with your toppings! From everything seasoning to cinnamon-sugar or even a drizzle of honey, there are endless possibilities.
- Don’t Skip the Boiling Step: Boiling is key to getting the texture just right. It might seem like an extra step, but it’s essential for achieving those perfect, chewy bagels.
- Storage: Store your bagels in an airtight container or plastic bag. If you can’t eat them all in one sitting, freeze any extras and reheat them in the oven to bring back that fresh-from-the-oven taste.
Final Thoughts: Soft and Chewy Bagels You’ll Love
Once you’ve made your own homemade bagels, you may never go back to store-bought ones. The process might take some time, but the result is worth it—perfectly soft and chewy bagels with a golden crust that are incredibly delicious.
Whether you’re enjoying them for breakfast with cream cheese or turning them into a savory sandwich, these homemade bagels are a true treat. So, roll up your sleeves, grab your ingredients, and get ready to enjoy fresh bagels like you’ve never had before!
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