Food Culture Chronicles

Bagel

The bagel is a beloved bread product with a chewy texture, shiny crust, and a dense interior that sets it apart from other breads.

Today, bagels come in a wide range of flavours and toppings—from the classic plain or sesame seed to everything bagels, blueberry, and cinnamon raisin varieties.

What makes bagels unique is their cooking method: they are boiled before being baked. This gives them their signature chewiness and glossy crust. Bagels can be enjoyed plain, toasted with butter, or as a sandwich base with cream cheese, smoked salmon, eggs, or deli meats. Despite their simplicity, making bagels from scratch is a rewarding experience for home bakers, offering total control over texture and flavour.

Classic Bagel Recipe

Ingredients (Makes 8 bagels)

For the dough:

4 cups bread flour
2 tsp salt
1 tbsp sugar
2 ¼ tsp (1 packet) active dry yeast
1 ¼ cups warm water (110°F or 45°C)

For boiling:

2 quarts water
2 tbsp honey or barley malt syrup
1 tsp baking soda (optional, helps with browning)

Optional toppings:

Sesame seeds, poppy seeds, everything seasoning, coarse salt, etc.
1 egg (beaten, for egg wash)

Instructions

1. Make the dough:

In a small bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
In a large bowl (or stand mixer), mix flour and salt. Add yeast mixture and knead for 8–10 minutes until smooth and elastic.
Place dough in a greased bowl, cover, and let rise for 1–1.5 hours until doubled in size.

2. Shape the bagels:

Punch down the dough and divide into 8 equal pieces.
Shape each into a ball, then poke a hole in the centre and gently stretch into a ring.
Place shaped bagels on a parchment-lined baking sheet. Cover and let rest for 20–30 minutes.

3. Boil the bagels:

Preheat oven to 425°F (220°C).
In a large pot, bring water and honey (or barley malt syrup) to a gentle boil.
Boil bagels 2–3 at a time for about 1 minute per side. Remove and drain.

4. Bake the bagels:

Place boiled bagels on a baking sheet. Brush with egg wash and sprinkle with toppings if desired.
Bake for 18–22 minutes, turning halfway through, until golden brown.
Cool on a wire rack before slicing or serving.

Bagel FAQs

Q: Why do you boil bagels before baking?
Boiling sets the crust, giving bagels their signature chewy texture and glossy finish. Adding honey or malt to the water enhances browning and flavour.

Q: Can I use all-purpose flour instead of bread flour?
Yes, but bread flour gives a chewier texture due to its higher protein content. All-purpose will result in a slightly softer bagel.

Q: How can I store homemade bagels?
Store cooled bagels in an airtight container at room temperature for 2–3 days or freeze for up to 3 months. Toast before serving if frozen.

Q: What’s the difference between New York-style and other bagels?
New York-style bagels are boiled and baked, resulting in a shiny, dense, and chewy bagel. Other styles, like Montreal bagels, are often sweeter and wood-fired.