Foolproof Chewy Homemade Bagels

Chewy, golden, seed-crusted bagels at home? Yes. You. Can. This dough comes together in 90 seconds. Find step-by-step instructions below 🥯🥯🥯

Unlike many of the bread recipes in this site’s archives, bagels are made with a low-hydration dough and, as a result, require kneading to allow the dough to come together. Moreover, due to their nature, bagels require shaping, boiling, and egg washing.

But overall, the process is simple — the dough comes together in 90 seconds — and the result — a chewy vessel perfect for cradling juicy summer tomatoes or cream cheese and lox — is well worth the effort. Find three tips for making deliciously chewy bagels at home and step-by-step instructions below.

3 Tips for Excellent Homemade Bagels

1. Knead the dough. To get that characteristic chewiness—in other words, to ensure bagels don’t simply taste like bread shaped like bagels— the dough needs to be kneaded. You can do this in the food processor, which takes 90 seconds.
2. Pick up a bottle of barley malt syrup . I learned from this Stella Parks article that barley malt syrup , not only provides flavor, but also promotes “a more delicate texture in the crust, one that’s chewy and crisp rather than crunchy and hard.” If you don’t feel like picking up another product, you can use honey, molasses, or maple syrup in its place.
3. Use an egg wash. To get that nice, golden sheen during the baking, an egg wash is essential . Commercial bakers often boil their bagels in a lye solution , which promotes browning and gives the bagel crust a crispness. As lye is something I am unwilling to experiment with, an egg wash is a fine substitute.

PS: Foolproof Homemade Bialys: A Step by Step Guide

How to Make Homemade Bagels: A Step-by-Step Guide

First, whisk together the flour, salt, and instant yeast. You can do this in the food processor or stand mixer, depending on which you are using.

Whisk together the water and barley malt syrup:

Add the liquid ingredients to the dry ingredients, and knead for 90 seconds:

Use greased hands to transfer it to a bowl. Coat it with a little bit of olive or grapeseed oil. Cover the bowl with a lid and transfer to the fridge (see recipe box if you want to skip the overnight rise). On the left: just-mixed dough. On the right: dough after a night in the fridge.

Turn the dough out onto a lightly floured work surface.

Portion the dough into 12 pieces:

Ball them up and let them rest for 1 hour, covered with a towel or plastic wrap:

Shape them into rings, by using your thumb to poke a hole in the center of the round, then both hands to stretch the dough out and under—don’t be afraid to be aggressive.

Prepare the water bath by boiling water with barley malt syrup or maple syrup.

Get ready to boil:

Boil 30 seconds a side:

Transfer boiled bagels to a tea towel-lined sheet pan.

Brush bagels with an egg wash:

Dip in desired seasonings:

Bake until golden.

Invite some friends over for brunch. Find yourself some good tomatoes; enter summer-morning breakfast nirvana.

Description

Chewy, golden, seed-crusted bagels at home? Yes. You. Can. This dough comes together in 90 seconds. Find step-by-step instructions below 🥯🥯🥯

Notes:

• Ideally the dough will spend at least 12 hours in the fridge, but if you wish to skip this rise, simply increase the yeast to 2 teaspoons, use lukewarm water, and let the dough rise at room temperature until it has doubled in volume, roughly 2 to 3 hours. Then proceed with the recipe.

Equipment Notes:

A scale is imperative to ensure you are measuring accurately.

A large sheet pan is so handy — it allows you to bake all of the bagels at once. If you don’t have a large one, you can squish them onto a standard sheet pan or use two standard sheet pans, and bake 5 to 6 on each.

You’ll need a spider or a slotted spoon to remove the bagels from the boiling water to a sheet pan.

A food processor or stand mixer will allow you to knead the dough quickly and powerfully. If you are using a food processor, be sure it is at least 14-cup capacity: I love my Cuisinart .

Note: Watch your food processor closely! This is a lot of dough for even a large food processor. You’ll only run the machine for 60 to 90 seconds, but it will work hard during that time and may jump around a bit — at any sign of the blade jamming, stop the machine and remove the dough. Also, after you add the liquids to the food processor, begin the kneading immediately to prevent the liquid from escaping through the center hole.

If you don’t have a food processor or a stand mixer, knead the dough by hand briefly, using as little additional flour as possible.

Ingredient Notes:

Bread flour or high-gluten flour makes for an especially chewy bagel, but if you don’t feel like picking up another product, don’t hesitate to use all-purpose flour. I have used it many times and my bagels always turn out chewy.

Barley malt syrup is hard to find. Shops like Whole Foods Market typically sell it. I order it online .

For homemade everything bagel seasoning, combine:

• 1/4 cup sesame seeds
• 1/4 cup poppy seeds
• 3 tablespoons dried onion flakes
• 3 tablespoons dried garlic flakes
• 2 tablespoons flaky sea salt

For the dough:

• 6 cups ( 768 g ) bread, high-gluten, or all-purpose flour
• 3 teaspoons ( 20 g ) kosher salt, I use Diamond Crystal
• 1.5 tsp ( 6 g ) instant yeast
• 2 cups ( 454 g ) water, room temperature or cold tap water
• 1 heaping teaspoon barley malt syrup, honey, molasses, or maple syrup + more for boiling
• grapeseed or olive or other neutral oil

For baking:

• 1 egg whisked with 1 tablespoon water
• various toppings: everything bagel seasoning (see above), sesame seeds, dukkah , etc.

1. Make the dough: Please read all notes above before proceeding, especially the top note about timing. In the bowl of a food processor fitted with the blade attachment (or in a stand mixer fitted with the dough hook), pulse together the flour, salt and yeast (or, if using a stand mixer, stir on low). In a medium bowl, whisk together the water and the barley malt syrup. Add it to the food processor (or stand mixer) and immediately (see notes above for why) blend for 60-90 seconds, standing nearby the entire time — at any sign of the blade jamming, stop the machine. (If using a stand mixer, knead on medium speed for 90 seconds or until the dough comes together and is tacky to the touch.)
2. With oiled hands, transfer the dough from the food processor to the bowl. The dough will feel warm and tacky. With oiled hands stretch the dough up, then down toward the center several times to form a ball. ( See video for guidance .) Lightly rub some oil over the dough to coat — this will prevent a crust from forming on the dough. Cover the bowl with a lid or plastic wrap. Transfer the bowl to the fridge for 12 hours or longer.
3. Portion the dough: Remove the bowl of dough from the fridge. Turn the dough out onto a lightly floured work surface. For perfectly even bagels, use your scale to portion the dough into 10 to 12 pieces (I prefer 10). For 12 smaller bagels, each dough ball should weigh about 105 grams; for 10 slightly larger bagels, each dough ball should weigh 125 grams. Form each portion into a ball, using the pinky edges of your fingers to create tension. Place the balls on a lightly floured work surface and cover them with a tea towel or plastic wrap. Let them rest for 1 hour.
4. Prepare your work station: When the hour is nearly up, place a large pot of water on the stovetop to boil. When it simmers, add a big glug (about ¼ cup) barley malt syrup. Preheat your oven to 425ºF. Line two sheet pans or one large pan one with parchment paper (see notes above). Prepare the egg wash. Place toppings of choice in small, rimmed plates.
5. Shape the bagels: Lightly flour your hands. Use your thumb to poke a hole into the center of each dough ball. Use your hands to stretch the dough into a donut shape—don’t be afraid to really tug outward and under, almost as if you were going to turn the dough inside out, but stop before you do. Note: If you don’t pull out and under, the bagels will puff into cone-like shapes upon baking. Truly: Be aggressive with the shaping. Video guidance here .
6. Prepare for boiling: Line a sheet pan with a tea towel. Have a stopwatch (or your phone or a clock) nearby. Drop 4 of the dough rings into the boiling water at one time. Boil 30 seconds on each side. Use a spider or slotted spoon to transfer the boiled rings to the towel-lined pan. Repeat until all of the rings have been boiled.
7. Egg wash: Brush each ring with the egg wash. If you are using any toppings, dip the egg-washed bagels into the topping-filled bowls, then transfer to the parchment-lined sheet pan. If you are using an extra-large sheet pan (see notes), you can bake all 12 at once. If you are using a standard/smaller pan, bake 6 to 8 at a time.
8. Transfer the pan or pans to the oven and bake for 20 to 25 minutes or until bagels are evenly golden all around. If you are using two pans, rotate the pans halfway through. Let bagels cool on sheet pans.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Bread
• Method: Boil & Bake
• Cuisine: American

Chewy, golden, seed-crusted bagels at home? Yes. You. Can. This dough comes together in 90 seconds. Find step-by-step instructions below 🥯🥯🥯

Unlike many of the bread recipes in this site’s archives, bagels are made with a low-hydration dough and, as a result, require kneading to allow the dough to come together. Moreover, due to their nature, bagels require shaping, boiling, and egg washing.

But overall, the process is simple — the dough comes together in 90 seconds — and the result — a chewy vessel perfect for cradling juicy summer tomatoes or cream cheese and lox — is well worth the effort. Find three tips for making deliciously chewy bagels at home and step-by-step instructions below.

3 Tips for Excellent Homemade Bagels

1. Knead the dough. To get that characteristic chewiness—in other words, to ensure bagels don’t simply taste like bread shaped like bagels— the dough needs to be kneaded. You can do this in the food processor, which takes 90 seconds.
2. Pick up a bottle of barley malt syrup . I learned from this Stella Parks article that barley malt syrup , not only provides flavor, but also promotes “a more delicate texture in the crust, one that’s chewy and crisp rather than crunchy and hard.” If you don’t feel like picking up another product, you can use honey, molasses, or maple syrup in its place.
3. Use an egg wash. To get that nice, golden sheen during the baking, an egg wash is essential . Commercial bakers often boil their bagels in a lye solution , which promotes browning and gives the bagel crust a crispness. As lye is something I am unwilling to experiment with, an egg wash is a fine substitute.

PS: Foolproof Homemade Bialys: A Step by Step Guide

How to Make Homemade Bagels: A Step-by-Step Guide

First, whisk together the flour, salt, and instant yeast. You can do this in the food processor or stand mixer, depending on which you are using.

Whisk together the water and barley malt syrup:

Add the liquid ingredients to the dry ingredients, and knead for 90 seconds:

Use greased hands to transfer it to a bowl. Coat it with a little bit of olive or grapeseed oil. Cover the bowl with a lid and transfer to the fridge (see recipe box if you want to skip the overnight rise). On the left: just-mixed dough. On the right: dough after a night in the fridge.

Turn the dough out onto a lightly floured work surface.

Portion the dough into 12 pieces:

Ball them up and let them rest for 1 hour, covered with a towel or plastic wrap:

Shape them into rings, by using your thumb to poke a hole in the center of the round, then both hands to stretch the dough out and under—don’t be afraid to be aggressive.

Prepare the water bath by boiling water with barley malt syrup or maple syrup.

Get ready to boil:

Boil 30 seconds a side:

Transfer boiled bagels to a tea towel-lined sheet pan.

Brush bagels with an egg wash:

Dip in desired seasonings:

Bake until golden.

Invite some friends over for brunch. Find yourself some good tomatoes; enter summer-morning breakfast nirvana.

Description

Chewy, golden, seed-crusted bagels at home? Yes. You. Can. This dough comes together in 90 seconds. Find step-by-step instructions below 🥯🥯🥯

Notes:

• Ideally the dough will spend at least 12 hours in the fridge, but if you wish to skip this rise, simply increase the yeast to 2 teaspoons, use lukewarm water, and let the dough rise at room temperature until it has doubled in volume, roughly 2 to 3 hours. Then proceed with the recipe.

Equipment Notes:

A scale is imperative to ensure you are measuring accurately.

A large sheet pan is so handy — it allows you to bake all of the bagels at once. If you don’t have a large one, you can squish them onto a standard sheet pan or use two standard sheet pans, and bake 5 to 6 on each.

You’ll need a spider or a slotted spoon to remove the bagels from the boiling water to a sheet pan.

A food processor or stand mixer will allow you to knead the dough quickly and powerfully. If you are using a food processor, be sure it is at least 14-cup capacity: I love my Cuisinart .

Note: Watch your food processor closely! This is a lot of dough for even a large food processor. You’ll only run the machine for 60 to 90 seconds, but it will work hard during that time and may jump around a bit — at any sign of the blade jamming, stop the machine and remove the dough. Also, after you add the liquids to the food processor, begin the kneading immediately to prevent the liquid from escaping through the center hole.

If you don’t have a food processor or a stand mixer, knead the dough by hand briefly, using as little additional flour as possible.

Ingredient Notes:

Bread flour or high-gluten flour makes for an especially chewy bagel, but if you don’t feel like picking up another product, don’t hesitate to use all-purpose flour. I have used it many times and my bagels always turn out chewy.

Barley malt syrup is hard to find. Shops like Whole Foods Market typically sell it. I order it online .

For homemade everything bagel seasoning, combine:

• 1/4 cup sesame seeds
• 1/4 cup poppy seeds
• 3 tablespoons dried onion flakes
• 3 tablespoons dried garlic flakes
• 2 tablespoons flaky sea salt

For the dough:

• 6 cups ( 768 g ) bread, high-gluten, or all-purpose flour
• 3 teaspoons ( 20 g ) kosher salt, I use Diamond Crystal
• 1.5 tsp ( 6 g ) instant yeast
• 2 cups ( 454 g ) water, room temperature or cold tap water
• 1 heaping teaspoon barley malt syrup, honey, molasses, or maple syrup + more for boiling
• grapeseed or olive or other neutral oil

For baking:

• 1 egg whisked with 1 tablespoon water
• various toppings: everything bagel seasoning (see above), sesame seeds, dukkah , etc.

1. Make the dough: Please read all notes above before proceeding, especially the top note about timing. In the bowl of a food processor fitted with the blade attachment (or in a stand mixer fitted with the dough hook), pulse together the flour, salt and yeast (or, if using a stand mixer, stir on low). In a medium bowl, whisk together the water and the barley malt syrup. Add it to the food processor (or stand mixer) and immediately (see notes above for why) blend for 60-90 seconds, standing nearby the entire time — at any sign of the blade jamming, stop the machine. (If using a stand mixer, knead on medium speed for 90 seconds or until the dough comes together and is tacky to the touch.)
2. With oiled hands, transfer the dough from the food processor to the bowl. The dough will feel warm and tacky. With oiled hands stretch the dough up, then down toward the center several times to form a ball. ( See video for guidance .) Lightly rub some oil over the dough to coat — this will prevent a crust from forming on the dough. Cover the bowl with a lid or plastic wrap. Transfer the bowl to the fridge for 12 hours or longer.
3. Portion the dough: Remove the bowl of dough from the fridge. Turn the dough out onto a lightly floured work surface. For perfectly even bagels, use your scale to portion the dough into 10 to 12 pieces (I prefer 10). For 12 smaller bagels, each dough ball should weigh about 105 grams; for 10 slightly larger bagels, each dough ball should weigh 125 grams. Form each portion into a ball, using the pinky edges of your fingers to create tension. Place the balls on a lightly floured work surface and cover them with a tea towel or plastic wrap. Let them rest for 1 hour.
4. Prepare your work station: When the hour is nearly up, place a large pot of water on the stovetop to boil. When it simmers, add a big glug (about ¼ cup) barley malt syrup. Preheat your oven to 425ºF. Line two sheet pans or one large pan one with parchment paper (see notes above). Prepare the egg wash. Place toppings of choice in small, rimmed plates.
5. Shape the bagels: Lightly flour your hands. Use your thumb to poke a hole into the center of each dough ball. Use your hands to stretch the dough into a donut shape—don’t be afraid to really tug outward and under, almost as if you were going to turn the dough inside out, but stop before you do. Note: If you don’t pull out and under, the bagels will puff into cone-like shapes upon baking. Truly: Be aggressive with the shaping. Video guidance here .
6. Prepare for boiling: Line a sheet pan with a tea towel. Have a stopwatch (or your phone or a clock) nearby. Drop 4 of the dough rings into the boiling water at one time. Boil 30 seconds on each side. Use a spider or slotted spoon to transfer the boiled rings to the towel-lined pan. Repeat until all of the rings have been boiled.
7. Egg wash: Brush each ring with the egg wash. If you are using any toppings, dip the egg-washed bagels into the topping-filled bowls, then transfer to the parchment-lined sheet pan. If you are using an extra-large sheet pan (see notes), you can bake all 12 at once. If you are using a standard/smaller pan, bake 6 to 8 at a time.
8. Transfer the pan or pans to the oven and bake for 20 to 25 minutes or until bagels are evenly golden all around. If you are using two pans, rotate the pans halfway through. Let bagels cool on sheet pans.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Bread
• Method: Boil & Bake
• Cuisine: American

Chewy, golden, seed-crusted bagels at home? Yes. You. Can. This dough comes together in 90 seconds. Find step-by-step instructions below 🥯🥯🥯

Unlike many of the bread recipes in this site’s archives, bagels are made with a low-hydration dough and, as a result, require kneading to allow the dough to come together. Moreover, due to their nature, bagels require shaping, boiling, and egg washing.

But overall, the process is simple — the dough comes together in 90 seconds — and the result — a chewy vessel perfect for cradling juicy summer tomatoes or cream cheese and lox — is well worth the effort. Find three tips for making deliciously chewy bagels at home and step-by-step instructions below.

3 Tips for Excellent Homemade Bagels

1. Knead the dough. To get that characteristic chewiness—in other words, to ensure bagels don’t simply taste like bread shaped like bagels— the dough needs to be kneaded. You can do this in the food processor, which takes 90 seconds.
2. Pick up a bottle of barley malt syrup . I learned from this Stella Parks article that barley malt syrup , not only provides flavor, but also promotes “a more delicate texture in the crust, one that’s chewy and crisp rather than crunchy and hard.” If you don’t feel like picking up another product, you can use honey, molasses, or maple syrup in its place.
3. Use an egg wash. To get that nice, golden sheen during the baking, an egg wash is essential . Commercial bakers often boil their bagels in a lye solution , which promotes browning and gives the bagel crust a crispness. As lye is something I am unwilling to experiment with, an egg wash is a fine substitute.

PS: Foolproof Homemade Bialys: A Step by Step Guide

How to Make Homemade Bagels: A Step-by-Step Guide

First, whisk together the flour, salt, and instant yeast. You can do this in the food processor or stand mixer, depending on which you are using.

Whisk together the water and barley malt syrup:

Add the liquid ingredients to the dry ingredients, and knead for 90 seconds:

Use greased hands to transfer it to a bowl. Coat it with a little bit of olive or grapeseed oil. Cover the bowl with a lid and transfer to the fridge (see recipe box if you want to skip the overnight rise). On the left: just-mixed dough. On the right: dough after a night in the fridge.

Turn the dough out onto a lightly floured work surface.

Portion the dough into 12 pieces:

Ball them up and let them rest for 1 hour, covered with a towel or plastic wrap:

Shape them into rings, by using your thumb to poke a hole in the center of the round, then both hands to stretch the dough out and under—don’t be afraid to be aggressive.

Prepare the water bath by boiling water with barley malt syrup or maple syrup.

Get ready to boil:

Boil 30 seconds a side:

Transfer boiled bagels to a tea towel-lined sheet pan.

Brush bagels with an egg wash:

Dip in desired seasonings:

Bake until golden.

Invite some friends over for brunch. Find yourself some good tomatoes; enter summer-morning breakfast nirvana.

Description

Chewy, golden, seed-crusted bagels at home? Yes. You. Can. This dough comes together in 90 seconds. Find step-by-step instructions below 🥯🥯🥯

Notes:

• Ideally the dough will spend at least 12 hours in the fridge, but if you wish to skip this rise, simply increase the yeast to 2 teaspoons, use lukewarm water, and let the dough rise at room temperature until it has doubled in volume, roughly 2 to 3 hours. Then proceed with the recipe.

Equipment Notes:

A scale is imperative to ensure you are measuring accurately.

A large sheet pan is so handy — it allows you to bake all of the bagels at once. If you don’t have a large one, you can squish them onto a standard sheet pan or use two standard sheet pans, and bake 5 to 6 on each.

You’ll need a spider or a slotted spoon to remove the bagels from the boiling water to a sheet pan.

A food processor or stand mixer will allow you to knead the dough quickly and powerfully. If you are using a food processor, be sure it is at least 14-cup capacity: I love my Cuisinart .

Note: Watch your food processor closely! This is a lot of dough for even a large food processor. You’ll only run the machine for 60 to 90 seconds, but it will work hard during that time and may jump around a bit — at any sign of the blade jamming, stop the machine and remove the dough. Also, after you add the liquids to the food processor, begin the kneading immediately to prevent the liquid from escaping through the center hole.

If you don’t have a food processor or a stand mixer, knead the dough by hand briefly, using as little additional flour as possible.

Ingredient Notes:

Bread flour or high-gluten flour makes for an especially chewy bagel, but if you don’t feel like picking up another product, don’t hesitate to use all-purpose flour. I have used it many times and my bagels always turn out chewy.

Barley malt syrup is hard to find. Shops like Whole Foods Market typically sell it. I order it online .

For homemade everything bagel seasoning, combine:

• 1/4 cup sesame seeds
• 1/4 cup poppy seeds
• 3 tablespoons dried onion flakes
• 3 tablespoons dried garlic flakes
• 2 tablespoons flaky sea salt

For the dough:

• 6 cups ( 768 g ) bread, high-gluten, or all-purpose flour
• 3 teaspoons ( 20 g ) kosher salt, I use Diamond Crystal
• 1.5 tsp ( 6 g ) instant yeast
• 2 cups ( 454 g ) water, room temperature or cold tap water
• 1 heaping teaspoon barley malt syrup, honey, molasses, or maple syrup + more for boiling
• grapeseed or olive or other neutral oil

For baking:

• 1 egg whisked with 1 tablespoon water
• various toppings: everything bagel seasoning (see above), sesame seeds, dukkah , etc.

1. Make the dough: Please read all notes above before proceeding, especially the top note about timing. In the bowl of a food processor fitted with the blade attachment (or in a stand mixer fitted with the dough hook), pulse together the flour, salt and yeast (or, if using a stand mixer, stir on low). In a medium bowl, whisk together the water and the barley malt syrup. Add it to the food processor (or stand mixer) and immediately (see notes above for why) blend for 60-90 seconds, standing nearby the entire time — at any sign of the blade jamming, stop the machine. (If using a stand mixer, knead on medium speed for 90 seconds or until the dough comes together and is tacky to the touch.)
2. With oiled hands, transfer the dough from the food processor to the bowl. The dough will feel warm and tacky. With oiled hands stretch the dough up, then down toward the center several times to form a ball. ( See video for guidance .) Lightly rub some oil over the dough to coat — this will prevent a crust from forming on the dough. Cover the bowl with a lid or plastic wrap. Transfer the bowl to the fridge for 12 hours or longer.
3. Portion the dough: Remove the bowl of dough from the fridge. Turn the dough out onto a lightly floured work surface. For perfectly even bagels, use your scale to portion the dough into 10 to 12 pieces (I prefer 10). For 12 smaller bagels, each dough ball should weigh about 105 grams; for 10 slightly larger bagels, each dough ball should weigh 125 grams. Form each portion into a ball, using the pinky edges of your fingers to create tension. Place the balls on a lightly floured work surface and cover them with a tea towel or plastic wrap. Let them rest for 1 hour.
4. Prepare your work station: When the hour is nearly up, place a large pot of water on the stovetop to boil. When it simmers, add a big glug (about ¼ cup) barley malt syrup. Preheat your oven to 425ºF. Line two sheet pans or one large pan one with parchment paper (see notes above). Prepare the egg wash. Place toppings of choice in small, rimmed plates.
5. Shape the bagels: Lightly flour your hands. Use your thumb to poke a hole into the center of each dough ball. Use your hands to stretch the dough into a donut shape—don’t be afraid to really tug outward and under, almost as if you were going to turn the dough inside out, but stop before you do. Note: If you don’t pull out and under, the bagels will puff into cone-like shapes upon baking. Truly: Be aggressive with the shaping. Video guidance here .
6. Prepare for boiling: Line a sheet pan with a tea towel. Have a stopwatch (or your phone or a clock) nearby. Drop 4 of the dough rings into the boiling water at one time. Boil 30 seconds on each side. Use a spider or slotted spoon to transfer the boiled rings to the towel-lined pan. Repeat until all of the rings have been boiled.
7. Egg wash: Brush each ring with the egg wash. If you are using any toppings, dip the egg-washed bagels into the topping-filled bowls, then transfer to the parchment-lined sheet pan. If you are using an extra-large sheet pan (see notes), you can bake all 12 at once. If you are using a standard/smaller pan, bake 6 to 8 at a time.
8. Transfer the pan or pans to the oven and bake for 20 to 25 minutes or until bagels are evenly golden all around. If you are using two pans, rotate the pans halfway through. Let bagels cool on sheet pans.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Bread
• Method: Boil & Bake
• Cuisine: American

Chewy, golden, seed-crusted bagels at home? Yes. You. Can. This dough comes together in 90 seconds. Find step-by-step instructions below 🥯🥯🥯

Unlike many of the bread recipes in this site’s archives, bagels are made with a low-hydration dough and, as a result, require kneading to allow the dough to come together. Moreover, due to their nature, bagels require shaping, boiling, and egg washing.

But overall, the process is simple — the dough comes together in 90 seconds — and the result — a chewy vessel perfect for cradling juicy summer tomatoes or cream cheese and lox — is well worth the effort. Find three tips for making deliciously chewy bagels at home and step-by-step instructions below.

3 Tips for Excellent Homemade Bagels

1. Knead the dough. To get that characteristic chewiness—in other words, to ensure bagels don’t simply taste like bread shaped like bagels— the dough needs to be kneaded. You can do this in the food processor, which takes 90 seconds.
2. Pick up a bottle of barley malt syrup . I learned from this Stella Parks article that barley malt syrup , not only provides flavor, but also promotes “a more delicate texture in the crust, one that’s chewy and crisp rather than crunchy and hard.” If you don’t feel like picking up another product, you can use honey, molasses, or maple syrup in its place.
3. Use an egg wash. To get that nice, golden sheen during the baking, an egg wash is essential . Commercial bakers often boil their bagels in a lye solution , which promotes browning and gives the bagel crust a crispness. As lye is something I am unwilling to experiment with, an egg wash is a fine substitute.

PS: Foolproof Homemade Bialys: A Step by Step Guide

How to Make Homemade Bagels: A Step-by-Step Guide

First, whisk together the flour, salt, and instant yeast. You can do this in the food processor or stand mixer, depending on which you are using.

Whisk together the water and barley malt syrup:

Add the liquid ingredients to the dry ingredients, and knead for 90 seconds:

Use greased hands to transfer it to a bowl. Coat it with a little bit of olive or grapeseed oil. Cover the bowl with a lid and transfer to the fridge (see recipe box if you want to skip the overnight rise). On the left: just-mixed dough. On the right: dough after a night in the fridge.

Turn the dough out onto a lightly floured work surface.

Portion the dough into 12 pieces:

Ball them up and let them rest for 1 hour, covered with a towel or plastic wrap:

Shape them into rings, by using your thumb to poke a hole in the center of the round, then both hands to stretch the dough out and under—don’t be afraid to be aggressive.

Prepare the water bath by boiling water with barley malt syrup or maple syrup.

Get ready to boil:

Boil 30 seconds a side:

Transfer boiled bagels to a tea towel-lined sheet pan.

Brush bagels with an egg wash:

Dip in desired seasonings:

Bake until golden.

Invite some friends over for brunch. Find yourself some good tomatoes; enter summer-morning breakfast nirvana.

Description

Chewy, golden, seed-crusted bagels at home? Yes. You. Can. This dough comes together in 90 seconds. Find step-by-step instructions below 🥯🥯🥯

Notes:

• Ideally the dough will spend at least 12 hours in the fridge, but if you wish to skip this rise, simply increase the yeast to 2 teaspoons, use lukewarm water, and let the dough rise at room temperature until it has doubled in volume, roughly 2 to 3 hours. Then proceed with the recipe.

Equipment Notes:

A scale is imperative to ensure you are measuring accurately.

A large sheet pan is so handy — it allows you to bake all of the bagels at once. If you don’t have a large one, you can squish them onto a standard sheet pan or use two standard sheet pans, and bake 5 to 6 on each.

You’ll need a spider or a slotted spoon to remove the bagels from the boiling water to a sheet pan.

A food processor or stand mixer will allow you to knead the dough quickly and powerfully. If you are using a food processor, be sure it is at least 14-cup capacity: I love my Cuisinart .

Note: Watch your food processor closely! This is a lot of dough for even a large food processor. You’ll only run the machine for 60 to 90 seconds, but it will work hard during that time and may jump around a bit — at any sign of the blade jamming, stop the machine and remove the dough. Also, after you add the liquids to the food processor, begin the kneading immediately to prevent the liquid from escaping through the center hole.

If you don’t have a food processor or a stand mixer, knead the dough by hand briefly, using as little additional flour as possible.

Ingredient Notes:

Bread flour or high-gluten flour makes for an especially chewy bagel, but if you don’t feel like picking up another product, don’t hesitate to use all-purpose flour. I have used it many times and my bagels always turn out chewy.

Barley malt syrup is hard to find. Shops like Whole Foods Market typically sell it. I order it online .

For homemade everything bagel seasoning, combine:

• 1/4 cup sesame seeds
• 1/4 cup poppy seeds
• 3 tablespoons dried onion flakes
• 3 tablespoons dried garlic flakes
• 2 tablespoons flaky sea salt

For the dough:

• 6 cups ( 768 g ) bread, high-gluten, or all-purpose flour
• 3 teaspoons ( 20 g ) kosher salt, I use Diamond Crystal
• 1.5 tsp ( 6 g ) instant yeast
• 2 cups ( 454 g ) water, room temperature or cold tap water
• 1 heaping teaspoon barley malt syrup, honey, molasses, or maple syrup + more for boiling
• grapeseed or olive or other neutral oil

For baking:

• 1 egg whisked with 1 tablespoon water
• various toppings: everything bagel seasoning (see above), sesame seeds, dukkah , etc.

1. Make the dough: Please read all notes above before proceeding, especially the top note about timing. In the bowl of a food processor fitted with the blade attachment (or in a stand mixer fitted with the dough hook), pulse together the flour, salt and yeast (or, if using a stand mixer, stir on low). In a medium bowl, whisk together the water and the barley malt syrup. Add it to the food processor (or stand mixer) and immediately (see notes above for why) blend for 60-90 seconds, standing nearby the entire time — at any sign of the blade jamming, stop the machine. (If using a stand mixer, knead on medium speed for 90 seconds or until the dough comes together and is tacky to the touch.)
2. With oiled hands, transfer the dough from the food processor to the bowl. The dough will feel warm and tacky. With oiled hands stretch the dough up, then down toward the center several times to form a ball. ( See video for guidance .) Lightly rub some oil over the dough to coat — this will prevent a crust from forming on the dough. Cover the bowl with a lid or plastic wrap. Transfer the bowl to the fridge for 12 hours or longer.
3. Portion the dough: Remove the bowl of dough from the fridge. Turn the dough out onto a lightly floured work surface. For perfectly even bagels, use your scale to portion the dough into 10 to 12 pieces (I prefer 10). For 12 smaller bagels, each dough ball should weigh about 105 grams; for 10 slightly larger bagels, each dough ball should weigh 125 grams. Form each portion into a ball, using the pinky edges of your fingers to create tension. Place the balls on a lightly floured work surface and cover them with a tea towel or plastic wrap. Let them rest for 1 hour.
4. Prepare your work station: When the hour is nearly up, place a large pot of water on the stovetop to boil. When it simmers, add a big glug (about ¼ cup) barley malt syrup. Preheat your oven to 425ºF. Line two sheet pans or one large pan one with parchment paper (see notes above). Prepare the egg wash. Place toppings of choice in small, rimmed plates.
5. Shape the bagels: Lightly flour your hands. Use your thumb to poke a hole into the center of each dough ball. Use your hands to stretch the dough into a donut shape—don’t be afraid to really tug outward and under, almost as if you were going to turn the dough inside out, but stop before you do. Note: If you don’t pull out and under, the bagels will puff into cone-like shapes upon baking. Truly: Be aggressive with the shaping. Video guidance here .
6. Prepare for boiling: Line a sheet pan with a tea towel. Have a stopwatch (or your phone or a clock) nearby. Drop 4 of the dough rings into the boiling water at one time. Boil 30 seconds on each side. Use a spider or slotted spoon to transfer the boiled rings to the towel-lined pan. Repeat until all of the rings have been boiled.
7. Egg wash: Brush each ring with the egg wash. If you are using any toppings, dip the egg-washed bagels into the topping-filled bowls, then transfer to the parchment-lined sheet pan. If you are using an extra-large sheet pan (see notes), you can bake all 12 at once. If you are using a standard/smaller pan, bake 6 to 8 at a time.
8. Transfer the pan or pans to the oven and bake for 20 to 25 minutes or until bagels are evenly golden all around. If you are using two pans, rotate the pans halfway through. Let bagels cool on sheet pans.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Bread
• Method: Boil & Bake
• Cuisine: American

Description

Chewy, golden, seed-crusted bagels at home? Yes. You. Can. This dough comes together in 90 seconds. Find step-by-step instructions below 🥯🥯🥯

Notes:

• Ideally the dough will spend at least 12 hours in the fridge, but if you wish to skip this rise, simply increase the yeast to 2 teaspoons, use lukewarm water, and let the dough rise at room temperature until it has doubled in volume, roughly 2 to 3 hours. Then proceed with the recipe.

Equipment Notes:

A scale is imperative to ensure you are measuring accurately.

A large sheet pan is so handy — it allows you to bake all of the bagels at once. If you don’t have a large one, you can squish them onto a standard sheet pan or use two standard sheet pans, and bake 5 to 6 on each.

You’ll need a spider or a slotted spoon to remove the bagels from the boiling water to a sheet pan.

A food processor or stand mixer will allow you to knead the dough quickly and powerfully. If you are using a food processor, be sure it is at least 14-cup capacity: I love my Cuisinart .

Note: Watch your food processor closely! This is a lot of dough for even a large food processor. You’ll only run the machine for 60 to 90 seconds, but it will work hard during that time and may jump around a bit — at any sign of the blade jamming, stop the machine and remove the dough. Also, after you add the liquids to the food processor, begin the kneading immediately to prevent the liquid from escaping through the center hole.

If you don’t have a food processor or a stand mixer, knead the dough by hand briefly, using as little additional flour as possible.

Ingredient Notes:

Bread flour or high-gluten flour makes for an especially chewy bagel, but if you don’t feel like picking up another product, don’t hesitate to use all-purpose flour. I have used it many times and my bagels always turn out chewy.

Barley malt syrup is hard to find. Shops like Whole Foods Market typically sell it. I order it online .

For homemade everything bagel seasoning, combine:

• 1/4 cup sesame seeds
• 1/4 cup poppy seeds
• 3 tablespoons dried onion flakes
• 3 tablespoons dried garlic flakes
• 2 tablespoons flaky sea salt

For the dough:

• 6 cups ( 768 g ) bread, high-gluten, or all-purpose flour
• 3 teaspoons ( 20 g ) kosher salt, I use Diamond Crystal
• 1.5 tsp ( 6 g ) instant yeast
• 2 cups ( 454 g ) water, room temperature or cold tap water
• 1 heaping teaspoon barley malt syrup, honey, molasses, or maple syrup + more for boiling
• grapeseed or olive or other neutral oil

For baking:

• 1 egg whisked with 1 tablespoon water
• various toppings: everything bagel seasoning (see above), sesame seeds, dukkah , etc.

1. Make the dough: Please read all notes above before proceeding, especially the top note about timing. In the bowl of a food processor fitted with the blade attachment (or in a stand mixer fitted with the dough hook), pulse together the flour, salt and yeast (or, if using a stand mixer, stir on low). In a medium bowl, whisk together the water and the barley malt syrup. Add it to the food processor (or stand mixer) and immediately (see notes above for why) blend for 60-90 seconds, standing nearby the entire time — at any sign of the blade jamming, stop the machine. (If using a stand mixer, knead on medium speed for 90 seconds or until the dough comes together and is tacky to the touch.)
2. With oiled hands, transfer the dough from the food processor to the bowl. The dough will feel warm and tacky. With oiled hands stretch the dough up, then down toward the center several times to form a ball. ( See video for guidance .) Lightly rub some oil over the dough to coat — this will prevent a crust from forming on the dough. Cover the bowl with a lid or plastic wrap. Transfer the bowl to the fridge for 12 hours or longer.
3. Portion the dough: Remove the bowl of dough from the fridge. Turn the dough out onto a lightly floured work surface. For perfectly even bagels, use your scale to portion the dough into 10 to 12 pieces (I prefer 10). For 12 smaller bagels, each dough ball should weigh about 105 grams; for 10 slightly larger bagels, each dough ball should weigh 125 grams. Form each portion into a ball, using the pinky edges of your fingers to create tension. Place the balls on a lightly floured work surface and cover them with a tea towel or plastic wrap. Let them rest for 1 hour.
4. Prepare your work station: When the hour is nearly up, place a large pot of water on the stovetop to boil. When it simmers, add a big glug (about ¼ cup) barley malt syrup. Preheat your oven to 425ºF. Line two sheet pans or one large pan one with parchment paper (see notes above). Prepare the egg wash. Place toppings of choice in small, rimmed plates.
5. Shape the bagels: Lightly flour your hands. Use your thumb to poke a hole into the center of each dough ball. Use your hands to stretch the dough into a donut shape—don’t be afraid to really tug outward and under, almost as if you were going to turn the dough inside out, but stop before you do. Note: If you don’t pull out and under, the bagels will puff into cone-like shapes upon baking. Truly: Be aggressive with the shaping. Video guidance here .
6. Prepare for boiling: Line a sheet pan with a tea towel. Have a stopwatch (or your phone or a clock) nearby. Drop 4 of the dough rings into the boiling water at one time. Boil 30 seconds on each side. Use a spider or slotted spoon to transfer the boiled rings to the towel-lined pan. Repeat until all of the rings have been boiled.
7. Egg wash: Brush each ring with the egg wash. If you are using any toppings, dip the egg-washed bagels into the topping-filled bowls, then transfer to the parchment-lined sheet pan. If you are using an extra-large sheet pan (see notes), you can bake all 12 at once. If you are using a standard/smaller pan, bake 6 to 8 at a time.
8. Transfer the pan or pans to the oven and bake for 20 to 25 minutes or until bagels are evenly golden all around. If you are using two pans, rotate the pans halfway through. Let bagels cool on sheet pans.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Bread
• Method: Boil & Bake
• Cuisine: American

Find it online : https://alexandracooks.com/2018/08/16/very-good-bagels-easy-ish-too/

In past years, all of our home-grown tomatoes arrive at once, often in October, long after I’ve satisfied my morning-, noon-, and night-tomato craving with something sweet and beefy from the farmers’ market.

This year, thanks to my husband, who nurtured the Cherokee Purple seedlings in our basement in mid April and lovingly transplanted them to our garden after Memorial Day, we’ve been lucky to have a steady supply for weeks, allowing us to live on BLTs, cream cheese-and-tomato topped bagels, and tomato-and-basil salads.

But the tomatoes keep coming. Every day a dozen or so, threatening to burst at the seams at any moment, get pulled from the vine and huddled with the dozen or so similarly delicate spheres blanketing our counter. Time to make sauce.

For the past few weeks, I’ve been making a tomato-basil sauce in a new gadget: the DUROMATIC® Pressure Cooker from the Christopher Kimball for Kuhn Rikon collection, a stovetop pressure cooker designed with Milk Street’s Christopher Kimball. For its energy- and time-saving capabilities, the Duromatic, Christopher says, is a “powerhouse,” and he particularly likes using it for risottos, soups and one-pot dishes.

As speed more and more is a particularly compelling feature for me, I’ve been loving how quickly my sauces, soups, and beans have been cooking in the Duromatic and how quickly—always within three to four minutes—it reaches full pressure. Also, for me, because it’s a stovetop device, the Duromatic feels more intuitive than electric pressure cookers I’ve used.

In next week’s post, I’ll share more about the Duromatic along with another pressure-cooked recipe and a chance to win a Duromatic. But today we’re going to tackle the tomato glut.

This recipe, an adaptation of Marcella Hazan’s famous sauce, start to finish takes 30 minutes and tastes so fresh and summery. Thus far I’ve used the sauce to make no-fuss eggplant parmesan and, as pictured here, another summer favorite: eggplant involtini. I have several quarts of the sauce frozen on hand and have no doubt will be adding to the supply all fall as this sauce feels so effortless to make.

Here’s the basic process: place coarsely chopped tomatoes, onions, salt, and butter into the pressure cooker, close the lid, and place over high heat; bring to pressure, cook for 5 minutes, let release naturally, (a 15-minute affair), purée with some basil, then simmer to reach desired consistency (5 minutes or so). That’s it! Find the full recipe along with the involtini recipe below.

Looking forward to sharing more about the Duromatic next week. Question: Do you use a stovetop pressure cooker? If so, what’s your favorite use for it?

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Cherokee Purples : my favorite. For this sauce, you can use any tomatoes you are growing or loving at the moment. Here’s a visual how-to guide to making this sauce:

Chop up 4.5 to 5 pounds of tomatoes.

Slice up to 2 onions.

Add tomatoes to pressure cooker .

Add onions, 2 teaspoons salt, and a stick of butter.

Close the lid, bring the pot up to pressure over high heat.

Shortly after you see two red lines…

… you’ll hear a loud hissing sound, which will be your signal to turn the heat down to low, which will cause the hissing to stop and the valve to drop down to reveal a single red line. Cook at this level for five minutes; then turn off the heat and let the valve release naturally, which will take about 15 minutes.

Remove the lid.

Purée with an immersion blend (or food processor or traditional blender).

Add basil, if you wish, and purée again.

Return pan to stovetop and simmer further to reach desired consistency.

To make the involtini, find an eggplant or two.

Slice it lengthwise and roast it (see recipe for details) till golden.

Whisk fresh ricotta with lemon zest and salt, and drop a few spoonfuls at one end of each roasted eggplant slice.

Roll into a coil and place seam side down.

Ladle a thin layer of sauce into a gratin dish.

Nestle your eggplant rolls in the sauce, brush with cream or half-and-half, and bake for another 25 minutes.

Shave some Parmigiano Reggiano over top (using your favorite peeler ):

Description

Marcella Hazan’s famous sauce takes a spin in the Duromatic® Pressure Cooker, a new stovetop pressure cooker made by Kuhn Rikon and designed by Christopher Kimball of Milk Street .

• 4.5 to 5 pounds tomatoes, roughly chopped
• 2 large onions, thinly sliced
• 2 teaspoon kosher salt
• 8 tablespoons unsalted butter
• bunch basil, optional
• sea salt, such as Maldon, for finishing

1. Place the tomatoes, onions, kosher salt, and butter into your stovetop pressure cooker. Close the lid. Turn the heat to high. When the two red lines of the valve are visible, reduce heat to low—the valve should drop to reveal only 1 line—and cook for 5 minutes. Turn heat off. Let valve release naturally, which should take between 15-20 minutes.
2. Remove lid. Purée, with the basil if using, until smooth—I use an immersion blender for this; if you don’t have one, use a traditional blender or a food processor. Sauce will be thin. Return pan to burner and simmer over low or medium heat until sauce is desired consistency. Note: keep in mind, when you use sauce in something like eggplant involtini or eggplant parmesan, it will reduce further as it cooks. More and more I keep the sauce on the thin side and reduce it as needed. Also, this recipe could easily be turned into soup by simmering it down to the desired consistency and adding a splash of cream.
3. Store in quart containers in the fridge for up to a week; freeze for 3 to 6 months.

• Prep Time: 10 minutes
• Cook Time: 30 minutes