Homemade bagels, very easy to make step by step

Homemade bagels are tender rolls, popularly known especially in the United States. They are characterized by being round with a central hole, covered by seeds, cheese… or nothing on top. Its preparation is very simple, although one of the steps of the recipe is particularly peculiar: just before baking it is scalded in water. This gives them a very fluffy texture and a soft, tender exterior. We can fill them with endless ingredients both salty and sweet. I like to enjoy them simply with a good cream cheese, or with a bit of avocado, although they are irresistible either way.

inside of bagelsMarina Corma

recipe information

    • Preparation time: 40 minutes
    • cooking time: 15 minutes
    • total time: 55 minutes (plus fermentation time)
    • rations: 8 units
    • Category: loaves
    • type of cuisine: international
    • Calories per serving (kcal):403

Ingredients for bagels for 8 people

    • 500 g of flour of force
    • 10g of salt
    • 20 g fresh yeast
    • 260 g of lukewarm water
    • 15g olive oil
    • 1 egg M
    • 1 beaten egg for brushing
    • Assorted seeds to decorate
Bagel IngredientsMarina Corma

how to make bagels

To start, we put 500 grams of strong flour, 10 grams of salt, 20 grams of fresh yeast, 260 grams of warm water, 15 grams of olive oil and 1 M egg in the mixer bowl.

Put all the bagel ingredients in a bowl.Marina Corma

We love for 15-20 minutes, or until we have a smooth and elastic dough. This is a fairly dry dough, so don’t be tempted to add more water.

bagel doughMarina Corma

We form a ball and put it in a greased bowl. We cover with transparent film or a cloth.

We make a ball with the dough of the bagelsMarina Corma

We let the dough double its volume, which, depending on the room temperature, can take between 1 or 2 hours.

We let the dough of the bagels double the volumeMarina Corma

Remove the dough from the bowl and degas it. We let it rest for a couple of minutes.

We degas the dough of the bagelsMarina Corma

Divide the dough into 8 equal portions. To do this, we weigh the dough, divide its weight by 8 and portion taking this weight into account.

Divide the dough into portionsMarina Corma

We rounded the portions of dough.

We round the dough of the bagelsMarina Corma

We make a hole in the center of the balls of dough and open it with the help of our fingers, we must leave a hole of about 3-4 cm, so that the holes will not close as they grow. We leave them on a tray lined with parchment paper.

We make the hole in the bagel portionsMarina Corma

Let the bagels already formed rest for 20 minutes.

Let the bagels restMarina Corma

We put water in a saucepan that is comfortable for us to work with. We heat the water until it has a slight boil, but it is not too hot. We are putting the bagels in the water for a minute on each side, approximately, until we see that they get thicker.

We scalded the bagelsMarina Corma

Immediately remove the bagels from the water and place them on a wire rack to drain excess water.

We drain the bagelsMarina Corma

Preheat the oven to 220 ºC with heat up and down. We are placing the bagels on a baking tray with parchment paper. Brush them with beaten egg and sprinkle them with the seeds that we have chosen.

Brush the bagels with beaten eggMarina Corma

Bake the bagels for 15-20 minutes or until we see that they are slightly golden. Remove from the oven and let cool completely on a wire rack. Once cold, we can enjoy them as is or with the filling that we like best.

We cool the baked bagelsMarina CormabagelsMarina Corma

Easy preparation summary

    1. We put all the ingredients of the dough in the mixer bowl
    1. We love for 15 minutes
    1. We form a ball of dough
    1. We let it rise for 1 hour
    1. We degas the dough
    1. We form 8 portions
    1. we bowl them
    1. we make a central hole
    1. Let them rest for 20 minutes
    1. We heat water and scald the bagels
    1. Drain them on a rack
    1. Preheat the oven to 220ºC with heat up and down. Brush with beaten egg and sprinkle the seeds
    1. Bake for 15-20 minutes and let them cool completely before consuming