With their doughy texture and that iconic chewy bite, homemade bagels can elevate your breakfast game like nothing else. This Simple Bagel recipe (No Malt!) embraces the traditional methods of bagel-making while keeping it incredibly accessible. As you mix, knead, and shape the dough, anticipate those warm, freshly baked bagels that emerge from your oven, filling your kitchen with an irresistible aroma. Trust me, when these soft, golden beauties hit the table, you won’t be able to resist tearing one open and slathering on your favorite cream cheese.

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I first discovered the joy of making bagels in my tiny apartment with a few friends who loved brunch as much as I did. The thrill of shaping the dough and watching it puff up in the oven drew us in, and soon, it became our go-to weekend tradition. We’ve swapped toppings, tried various flavors, but this simple bagel recipe remains a firm favorite. The joy of serving these to friends and family ensures they are always met with smiles, and you’ll love the ease with which these come together. So, put on your apron and let’s get started on these homemade delights that are sure to impress!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Simple Bagel
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Simple Bagel

Why You’ll Love This Recipe

Simple & Quick: With just 30 minutes of prep and some patience, you can have freshly baked bagels ready to enjoy.
Irresistible Flavor: Golden and chewy on the outside, soft and slightly sweet on the inside, these bagels are worth every minute.
Eye-Catching Appeal: Their beautiful shape and shiny crust will make them the star of any brunch table.
Flexible Serving: Enjoy them warm with cream cheese, savory toppings, or as a sandwich base. Perfect for breakfast or any snack time!
Diet-Friendly Options: You can easily modify them for dietary restrictions, making them a hit for everyone at the table.

Ingredients You’ll Need

255 grams cold water: This temperature helps the yeast activate slower for a more pronounced flavor.
25 grams molasses (about 4 teaspoons): Adds a touch of sweetness and color to the bagels.
416 grams bread flour: Bread flour provides a higher protein content for that perfect chewiness.
9 grams vital wheat gluten (about 4 teaspoons): Enhances the bagel’s texture, making them more chewy.
7 grams active dry yeast (about 2 1/4 teaspoons): The yeast creates the dough’s rise and flavor development.
10 grams fine salt: Balances the dough’s flavor and strengthens the gluten structure.
Flavorless oil (like vegetable or canola): Used for greasing, keeping the dough from sticking.
¼ cup cornmeal: This will help prevent the bagels from sticking to the baking sheet and give a lovely texture.
2 quarts water: For boiling the bagels, crucial for that classic bagel texture.
1 tbsp brown sugar: Sweetens the boiling water to improve the bagels’ color and taste.
1 tbsp baking soda: Added to the boiling water to adjust pH and help achieve that golden crust.

How to Make Simple Bagel

Mix the Dough: In a bowl, combine the 255 grams of cold water and 25 grams of molasses, stirring until dissolved. Then, add 416 grams of bread flour, 9 grams of vital wheat gluten, 7 grams of active dry yeast, and 10 grams of fine salt to the bowl. Using a stand mixer, mix on low speed until everything is combined, then increase to medium-low for 10 minutes. If you’re using a KitchenAid mixer, that’s setting #4. The dough should be smooth and elastic.
Let It Rise: Lightly grease the bowl with flavorless oil and cover it tightly with plastic wrap or a silicone lid. Allow the dough to prove for 1 to 1.5 hours until it has nearly doubled in size. If you’re using a proving drawer or specific oven settings, about an hour should suffice.
Shape the Dough: On a baking sheet, sprinkle the ¼ cup of cornmeal. Divide the dough into 8 equal pieces, each weighing around 90 grams. Cradle the dough piece in your hand and use circular motions to roll it into a smooth ball. Place each dough ball on the prepared baking sheet. Seal the baking sheet in a proving bag, gently inflating it to give the dough room to rise without sticking. Let it rise for another 30 minutes before transferring to the refrigerator for 16-24 hours to develop flavor.
Boil & Preheat: After the refrigeration period, take the bagels out and let them sit for 30 minutes, still covered. Meanwhile, preheat your oven to 425°F (220°C). In a medium pot, bring 2 quarts of water, mixed with 1 tbsp brown sugar and 1 tbsp baking soda, to a rolling boil. Depending on how you prefer the bagels, adjust your oven rack; use the top third for browner results, and the bottom/middle for softer bagels. Have a cooling rack ready on a baking sheet.
Shape the Bagels: Use your thumb and index fingers to pierce the center of each dough ball, carefully stretching the opening to about 1.5–2 inches in diameter. It will bounce back slightly, which is perfectly natural.
Boil the Bagels: As each bagel is shaped, place it in the boiling water and let it boil for 30 seconds on each side. Once boiled, transfer them to the cooling rack to drain.
Bake the Bagels: For an optimal steaming effect while baking, pour ½ cup of boiling water onto the prepared baking sheet. Use the same boiling water from the bagels or freshly boiled water. For browner bagels, bake them on the top rack for about 7-9 minutes on each side; for softer bagels, use the bottom/middle rack and bake for 9-11 minutes per side. Cook until an internal temperature of 195-200°F (90-95°C) is reached.
Cool Then Serve: Allow the bagels to cool on the wire rack for 30 minutes before devouring.

Storing & Reheating

Store your homemade bagels at room temperature in an airtight container or a resealable bag for about 2-3 days. To keep them fresh longer, refrigerate them in a container for up to a week. For longer storage, you can freeze the bagels for up to 3 months. Just wrap them tightly in plastic wrap and then place them in a freezer bag. When ready to enjoy, reheat them in a 350°F (175°C) oven for about 10-15 minutes to revive their texture and warmth.

Chef’s Helpful Tips

Avoid over-kneading your dough; this can lead to a tough bagel. You want it just right, smooth, and elastic.
Make sure your water is cold initially, as warmer water will activate the yeast too quickly and affect the bagel’s flavor.
When boiling the bagels, don’t overcrowd the pot. Work in batches if needed to ensure they cook evenly.
If you want to experiment, consider adding toppings like sesame seeds, everything bagel seasoning, or poppy seeds before baking.
If your bagels aren’t browning as desired, you can brush the tops with a bit of egg wash beforehand for that shiny finish.

There’s something truly special about making bagels right from scratch, isn’t there? From the initial mixing of ingredients to the golden, crusty finish, this recipe embraces tradition while allowing for a modern kitchen feel. Enjoy the delightful texture, warmth, and flavor of your very own batch of bagels, and don’t hesitate to get creative with toppings or spreads. Each bite will show your efforts, and soon, they’ll be the star of your breakfast table.

Recipe FAQs

Why do I need to boil the bagels?

Boiling the bagels before baking is crucial for achieving that distinct texture—chewy on the outside while remaining fluffy on the inside. The boiling process also helps form that shiny crust we all love.

Can I use instant yeast instead of active dry yeast?

Yes, you can! If using instant yeast, there’s no need to activate it in water first. Simply mix it with the dry ingredients in your flour mixture and proceed with the recipe.

How can I customize my bagels?

Feel free to add toppings! After you shape the bagels, brush them with water or egg wash, then sprinkle with sesame seeds, poppy seeds, or everything bagel seasoning. You can also incorporate flavors by adding sautéed garlic, herbs, or spices into the dough before shaping.

How do I achieve a softer bagel?

To get softer bagels, keep the oven rack in the bottom/middle range while baking and bake for a longer period. Also, consider reducing the baking soda in the boiling water slightly, as this can affect the crust texture.

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