Homemade Bagels Recipe

Yield: 10 to 12 Bagels

Time: 3 Hours, plus overnight rise



  • Large Mixing Bowl
  • Baking Sheet
  • Plastic Wrap
  • Measuring Spoons & Cups
  • * Stand mixer with dough hook attachment works great, but mixing and kneading can also be done by hand.

1. Combine the flour, yeast, and salt in a large bowl.

Add 1½ cups warm water, and 2 tablespoons of the barley malt syrup.

Stir with the dough-hook attachment of a stand mixer or by hand until combined.

2. Knead the dough until it feels smooth and elastic, about 10 minute

Add flour as necessary to keep the dough from sticking.

3. Grease a large mixing bowl, add the dough, and turn the dough over to coat it lightly with oil

Cover the bowl with plastic wrap, put it in a warm place, (we like to let it rest in the inactive microwave)

Let the dough rise overnight until doubled in size.

4 Punch down the dough, meanwhile grease a baking sheet with oil

5. Using a measuring cup, scoop about ⅓ cup and roll it into a 6-8 inch snake.

6. Repeat with the remaining dough.

7. Cover the baking sheet with plastic wrap, put it in a warm place, and let the dough rise until doubled in size, about 1 hour.

8. Heat the oven to 425°F

Add 6 cups of water in a large pot over high heat.

When it boils, add the remaining 2 tablespoons barley malt syrup, bring to simmer

9. Add three or four of the bagels to the boiling water and cook, turning once, until they are firm and golden, 1 minute on each side.

10. Remove the bagels from the pot with a slotted spoon or spatula

Return bagels to the baking sheet.

Repeat with the remaining uncooked bagels.

11.Bake the bagels until they are evenly browned, 25 minutes.

Slice, toast and serve warm.

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