Easy Homemade Bagel Recipe

Make the dough: Add flour to bowl. Place salt on one side; on the other, add instant yeast, molasses, sugar, and optional malt powder (diastatic or non-diastatic - SEE NOTE). Pour warm water over the yeast/molasses/sugar/malt side. Mix immediately until shaggy, then knead 10–12 min hand or 8–10 min mixer until smooth, elastic, firm, and satiny—no clumps!

First rise: Shape dough into a ball, place in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 45–75 minutes.

Divide and shape: Punch down dough and divide into 8 equal pieces (~100–110 g each) or 6 for larger bagels.

For best structure: Flatten one end toward the middle, bring the other end over and press to seal, roll into a 10 inch log, overlap ends in your palm, then roll gently on the counter to seal into a tight ring. Place on parchment-lined baking sheet, cover with plastic wrap, rest and let rise for 15–30 minutes.

Boil: Preheat oven to 425°F (220°C). Bring 2 quarts water and brown sugar or non-diastatic malt powder to a gentle boil. Boil bagels 2–3 at a time, 1 minute per side. Remove with slotted spoon and return to sheet.

Top and bake: Lightly brush the tops with egg wash using a pastry brush—this helps toppings stick and gives a shiny, golden finish.Immediately sprinkle generously with your chosen toppings. Bake at 425°F (220°C) for 20–25 minutes, rotating the sheet halfway through. Watch cheese-topped ones closely after 15 minutes (tent with foil if browning too fast). Cool on a rack for 10–15 minutes before slicing.