Golden Homemade Bagels

Ingredients (makes 6 bagels)

For the dough:

• 2 ¼ tsp (1 packet) active dry yeast
• 1 ½ cups warm water (110°F / 43°C)
• 1 tbsp granulated sugar or honey
• 4 cups all-purpose flour (plus extra for kneading)
• 1 ½ tsp salt

For boiling:

• 2 quarts water
• 1 tbsp baking soda

For topping (optional):

• Egg wash (1 beaten egg + 1 tbsp water)
• Sesame seeds, poppy seeds, or everything bagel seasoning

Instructions

1. Activate the yeast: In a small bowl, mix warm water, sugar, and yeast. Let sit 5–10 minutes until foamy.
2. Make the dough: In a large bowl, combine flour and salt. Add yeast mixture and knead for 8–10 minutes until smooth and elastic. You can also use a stand mixer with a dough hook.
3. First rise: Place dough in a lightly oiled bowl, cover, and let rise for 1–1.5 hours, or until doubled in size.
4. Shape bagels: Punch down dough and divide into 6 equal pieces. Roll each piece into a ball, then poke a hole in the center with your finger and gently stretch into a ring.
5. Boil bagels: Preheat oven to 425°F (220°C). Bring 2 quarts of water and 1 tbsp baking soda to a boil. Boil bagels 1–2 at a time for 1–2 minutes per side. Remove with a slotted spoon and place on a parchment-lined baking sheet.
6. Add toppings: Brush boiled bagels with egg wash and sprinkle with desired toppings.
7. Bake: Bake for 20–25 minutes, until golden brown. Cool on a wire rack before slicing.

???? Tips:

• For extra flavor, add 1 tsp malt syrup or honey to the boiling water.
• To make soft bagels, don’t overbake—golden brown is perfect.
• Bagels are best fresh but can be frozen for up to 2 months.