Homemade Bagel Recipe

In 1/2 cup (120 ml) warm water, add the sugar and yeast. Let sit for 5 minutes, then stir until dissolved.

In a large bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture.

Add 1/3 cup (80 ml) warm water, then gradually mix in more water until the dough is moist but firm. Adjust with extra water if needed.

Transfer to a floured surface and knead for 10 minutes, until smooth, elastic, and firm.

Place the dough in a lightly oiled bowl, turn to coat, cover with a damp towel, and let rise for 1 hour, until doubled.

Punch down the dough, rest for 10 minutes, then divide into 8 equal pieces and shape into smooth balls.

Poke a hole in the center of each ball and gently stretch into bagel shapes, making the hole slightly larger than needed so it stays open.

Place the shaped bagels on a greased baking sheet, cover with a damp towel, and rest for 10 minutes while the oven preheats to 425°F (220°C).

Bring a large pot of water to a boil and boil the bagels in batches for 1 minute per side for a slightly softer texture or 2 minutes per side for a chewier bagel.

Remove the bagels with a slotted spoon and add toppings immediately while the surface is still damp, or brush with egg wash if desired.

Place the boiled bagels on a parchment-lined baking sheet and bake for 20 to 25 minutes, until deep golden brown.

Cool on a wire rack, then serve warm or slice and toast with your favorite spreads.