Homemade Bagels from Scratch

Crusty and Soft

These bagels are way too good. Their chewy, soft, springy, and crusty. I mean, no wonder they are high on carbs. Baking these bad boys will fill the house with joy and warmth, and maybe make your mouth salivate. I know I did

Patience is a Virtue

This process does take a while, but good things come to those who wait. I originally started this recipe first thing in the morning to make the sponge/proof the yeast (2-3 hours). You could potentially start putting this together at least 5 hours before you sleep because the dough will need to rest overnight to develop flavor.

Kitchen Notes

This recipe originally came from Chefsteps

I didn’t incorporate diastatic malt powder and I don’t feel like I’m missing it. Still oh so good!
I also substituted malt syrup with black molasses
Techniques in forming balls
Techniques in shaping bagels

Kitchen Equipment

This contains affiliate links and I may gain a commission if you choose to click and/or buy something. Prices/status of items may have changed since being posted here. Thank you for your support!

📸 Did you make this too?! Sharing is caring, so tag @foxandfeast, #foxandfeast, and don’t forget to follow!✨

Chewy Bagels

These amazing chewy bagels is everything! Its crusty on the outside and soft and pillowy on the inside

stand mixer
baking pans
parchment paper
stainless steel spot
Scale

350 grams water
250 grams bread flour (for starter)
3 grams active dry yeast
400 grams bread flour (for dough)
25 grams granulated sugar (optional)
10 grams kosher salt
nonstick spray or vegetable oil (as needed)

Bagel Bath could be cut in half

5 Liters water
25 grams malt syrup or molasses

In a bowl of a stand mixer, add the water, 250 grams of bread flour, and active dry yeast
Using a wooden spatula mix the ingredients together and cover the bowl with plastic or waxed wrap, or a damp cloth and let it proof at room temperature until it doubles in size 2-3 hours. It should be foamy like root beer
In a medium bowl, whisk together the 400 grams of bread flour, sugar, and salt.
Attach the dough hook to the stand mixer and turn it on low.
Add the dry ingredient to the sponge by the spoonful until it becomes stretchy and smooth and pulls away from the sides, about 15-20 minutes
Cover the bowl with a damp cloth or a waxed wrap and let it cool down in the refrigerator for 20 minutes
Linea baking pan with parchment paper and coat it with nonstick spray or brush oil on it. Cover it with plastic wrap
Working quickly to keep the dough cool, divide the dough evenly with the amount of bagels you want. I make about 100-gram bagels
As you're cutting the, place them in the prepared pan and keep them covered to prevent crusts from forming
Form each into a ball (here is a good tutorial) and place them back under the plastic wrap
Let it chill in the refrigerator for 20 minutes
Prepare another baking sheet with parchment paper, oiled, and plastic wrap
Shape the balls into bagels and place them about 1.5" apart under the plastic wrap
Refrigerate overnight to develop flavor
Next day, prepare a 5-liter pot with the molasses and baking soda. I cut the portion in half and it worked just fine. It’s the space that you would want to boil as many bagels at one time
Preheat the oven to 425 F / 218 C
Boil for 60 seconds per side and place them back on the parchment paper smooth sides up
Optional, if you want to add toppings, this is when you do, but be sure to have the bagels on a rack instead of the pan you are going to use to bake with
Bake for 28 minutes, flipping halfway through until golden brown or to the color of your tastings
Let it cool down before digging in!

Breakfast

American

bagels, bread