Easy Homemade Bagel Recipe (2024)

FAQs

Are homemade bagels worth it? ›

But not only are homemade bagels possible, they're absolutely worth making. Here's why: Homemade bagels are irresistibly chewy, and boast a crisp, golden-brown exterior. They taste fresher and more flavorful than anything you can buy.

Is it cheaper to make your own bagels? Yes! This is one of the reasons we love making them at home. Since the recipe only uses a few staples, you can easily buy the ingredients in bulk and save tons of money if you buy bagels often.

Homemade is Better Than Store-Bought

Store-bought options are not usually the healthiest. Many are made with more sugar than necessary and unhealthy ingredients.

The only somewhat "secret" ingredient in bagels is the malt (ideally syrup, powder if it's all you can get) in the boiling water. Obviously there are also bagels that get topped with onion and/or garlic (there's both in everything seasoning).

Bread flour – Because of its high protein content, bread flour makes these homemade bagels delightfully chewy. This recipe also works with all-purpose flour, they're just a bit less chewy than bagels made with bread flour. Maple syrup – It activates the yeast and gives the bagels a hint of sweetness.

however, the no bath bagels lost their bagel hole in the center, and they more so had the texture and taste of a. dinner roll, kind of. they weren't quite as chewy, they lost that hole in the center, and they didn't have.

You might say, “I never have to flip loaves of bread when I bake them, how is the crisp-factor any different here?” But the reason flipping is so essential has to do with the boiling. Obviously the bagels are covered with water, and if you bake them with one side up the whole time, the bottom will be much softer.

When you boil them, they will puff more, and if they are already rather puffy, they overproof in the water bath and then they collapse and get wrinkly. Make sure you bagels aren't proofed to the point where they pass the traditional bread poke test.

Well there must be something in New York City's water because believe it or not, one of the reasons that NYC bagels have such a great taste is because of the state's water. Every authentic NYC style bagel is made by being kettle boiled, so they all are exposed to New York water during the process of making them.

HOW LONG DO FRESH BAGELS LAST? Fresh bagels are best eaten on the same day they're baked. When stored at room temperature in a paper bag, fresh bagels can last for about two to three days. Fresh bagels can last for about three to four months when stored in the freezer, and thawed in a toaster.

Why are my homemade bagels so dense? ›

If your dough is too wet, it'll create large holes in the crumb of the dough and your bagels will be more like French bread, with a fluffy interior (see top photo). When too much flour is kneaded in, bagels become dense, hard and tough, instead of crisp and chewy.

Peanut butter is a healthy option, especially low sugar, natural varieties. It offers flavor and protein without weighing you down, and it tastes great on bagels. Try it with a sliced banana! If actual cream cheese isn't your favorite, tofu cream cheese is a delicious alternative.

Frozen bagels, on the other hand, align more closely in taste with artisanal-style bagels and are somewhat truer in flavor and texture to freshly baked ones.

Bagels can be healthy if made with whole grains, contain minimal fat and sugar, and are an appropriate portion size for your health goals. For a healthier choice, look for whole wheat, whole grain, or rye bagels. While bagels with cream cheese are delicious, traditional cream cheese is not necessarily healthy.

Fresh bagels are best eaten on the same day they're baked. When stored at room temperature in a paper bag, fresh bagels can last for about two to three days. Fresh bagels can last for about three to four months when stored in the freezer, and thawed in a toaster.

If your dough is too wet, it'll create large holes in the crumb of the dough and your bagels will be more like French bread, with a fluffy interior (see top photo). When too much flour is kneaded in, bagels become dense, hard and tough, instead of crisp and chewy.

The Rolling of the Dough

The next key factor that makes an NYC bagel taste so good is how they roll the dough. All authentic NYC bagels are rolled by hand rather than by a machine. Rolling the dough by hand is important because it creates that puffy, round shape that is chewy on the outside and soft on the inside.

High in carbohydrates.

One bagel contains about 55 grams of carbohydrates, while two slices of white bread have about 30 grams. This means one bagel has almost as many carbohydrates as four slices of white bread. It's recommended that carbohydrates make up 45% to 65% of your total calories a day.