Ingredients
Scale
- 4 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 packet (2¼ teaspoons) active dry yeast
- 1⅓ cups warm water
- 1 tablespoon malt syrup (optional)
- Sesame seeds, poppy seeds, or everything bagel seasoning for toppings
Instructions
- In a large mixing bowl, combine warm water and yeast. Let sit for about 5 minutes until foamy, then mix in flour, sugar, and salt until a rough dough forms.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- Place the kneaded dough into a greased bowl, cover with a clean kitchen towel, and let rise for about 1 hour or until doubled in size.
- Punch down the risen dough, divide into 8 equal pieces, shape into bagels, making a hole in the center of each.
- Boil water mixed with malt syrup (if using) and boil the bagels in batches for about 1-2 minutes on each side.
- Preheat oven to 425°F (220°C), place boiled bagels on a lined baking sheet, top with favorite toppings, and bake for about 20-25 minutes until golden brown.
Notes
- Store in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze in a freezer-safe bag and toast before serving.
- You can substitute whole wheat flour for all-purpose flour but may need to adjust water content.
- Bagels are done when golden brown and sound hollow when tapped on the bottom.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking and Boiling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bagel
- Calories: 230 Kcal
- Sugar: 1g
- Sodium: 400mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg