Homemade Bagels

makes 6

For the bagels:

  • 3/4 cup warm water, 105-115F
  • 1 1/8 teaspoon active dry yeast
  • pinch of sugar
  • 2 cups all purpose flour
  • 1 tablespoon barley malt syrup (or honey, molasses, agave nectar, etc)
  • 1 1/2 teaspoons granulated sugar
  • 3/4 teaspoon Kosher salt
  • 1 tablespoon canola oil (or other neutral flavored oil)
  • 12 cups water
  • 1/4 cup brown sugar
  • optional: Kosher salt, poppy seeds, sesame seeds, etc.

For the egg wash:

  • 1 egg while
  • 1 tablespoon water


  1. In a small bowl, combine the warm water, yeast, and pinch of sugar; mix well and set aside for 10 minutes so yeast can activate.
  2. In the bowl of a stand mixer, combine the flour, barley malt syrup, granulated sugar, and kosher salt; mix with the dough hook until combined.  
  3. Add yeast mixture and mix for 2 minutes on medium speed.  
  4. Increase speed to med-high and mix for 6-7 minutes or until the dough is smooth and pulls away from the side of the bowl.  
  5. Coat a medium bowl with canola oil and place the dough in it, turning so it gets coated with the oil. 
  6. Cover bowl with a clean towel and set aside to rise for an hour (dough should rise about 50%).  
  7. Divide the dough into 6 equal portions and roll each into an 8-inch rope (about 1/2-inch thick).  
  8. Join the two ends together and roll the joined section on the counter to hold the ends together. 
  9. Place formed bagels on a sheet pan and set aside for 30-60 minutes.  
  10. Preheat oven to 425F.
  11. In a large stock pot, bring the water and brown sugar to a very gentle boil.  Have a sheet pan fitted with a cooling rack nearby.  
  12. Gently boil bagels, 3 at a time, for about 60 seconds on each side.  
  13. Remove from the water and drain on cooling rack.  
  14. Blot bottoms if necessary before placing bagels on a parchment lined sheet pan.  
  15. Brush with egg wash and sprinkle with optional ingredients if desired.  
  16. Bake for 15-20 minutes.  Cool and enjoy.  Best when eaten fresh.  

Note: recipes doubles well.  Recipe adapted from Heather Christo.