I make this bagel recipe when the kitchen feels quiet and I want warm bread. We mix simple dough and we shape rings. Steam rises. The smell turns kind. I wait with a mug in my hands and I grin. The crust bites back a little. The inside stays soft. That is the joy we chase. You can keep it plain or add seeds. You can go sweet or you can go savory. I like one with cream cheese and jam. Then I toast a second one with butter. The plan stays easy and steady. The steps sit close and clear. We boil and we bake. Done. This bagel recipe fits a slow morning. It fits a quick lunch. It fits a late snack after a long day. Try a bagels recipe homemade for a first batch. Move to an easy bagels recipe homemade when you feel brave. Make a cinnamon bagels recipe homemade when the house needs a warm smell. Try a plain bagels recipe homemade for a classic bite. Toss in berries for a strawberry bagels recipe. Save a list of bagel recipe ideas and pick one. I will cheer you on.
Table of Contents
- 1) Key Takeaways
- 2) Easy Easy Homemade Bagels Recipe
- 3) Ingredients for Easy Homemade Bagels
- 4) How to Make Easy Homemade Bagels
- 5) Tips for Making Easy Homemade Bagels
- 6) Making Easy Homemade Bagels Ahead of Time
- 7) Storing Leftover Bagels
- 8) Try these breakfast recipes next
- 9) Easy Homemade Bagels
- 10) Nutrition
1) Key Takeaways
I bake bagels at home and I smile. The dough feels soft under my palm. The pot sings. The oven turns the rings deep gold. The method stays clear and calm.
We use pantry goods and a short rise. We shape with ease. We boil for chew. We bake for color. The plan fits real life and a busy morning.
Linda shares this from Cook Daily Recipe at https://www.cookdailyrecipes.com. I test the steps more than once. The notes come from my kitchen table. The tone stays friendly and useful.
2) Easy Easy Homemade Bagels Recipe
I reach for a warm bagel and a short list. This bagel recipe keeps my brain relaxed and my hands busy. I say bagel recipe with a grin since the smell brings back slow Sundays. The same bagel recipe works for plain rings and sweet twists.
We keep the bowl near the stove so the yeast wakes fast. I use warm water and a clean spoon. I stir and watch the foam. I feel ready. The dough holds together and lifts my mood. I tuck it in a lightly oiled bowl and we wait. Short wait. Good reward.
I fold ideas into the mix so the page stays fun. I mention bagels for busy school days. I mention homemade bagels for slow brunch. I drop three helpful terms that match what readers search. I use bagels as a short keyword. I use homemade bagels when I talk about flavor. I mention boiled bagels when I talk about texture. For long lines I add how to make bagels at home for first timers, chewy New York style bagels for a classic bite, and easy bagels without mixer for small kitchens.
3) Ingredients for Easy Homemade Bagels
All purpose flour I reach for sturdy flour that still feels light. The dough turns smooth and holds a neat ring. Bread flour works for more chew if that calls your name.
Active dry yeast Tiny but mighty. It wakes in warm water with a touch of sugar. Foam means go. I keep a fresh jar in the fridge.
Warm water Warm like a bath for a baby. Not hot. I test with a clean finger. If it feels like warm tea, it works fine.
Granulated sugar A small spoon helps the yeast wake and adds tender crumb. Honey works too for a round taste.
Kosher salt Salt wakes flavor and keeps balance. I mix it with the flour so the yeast stays happy.
Water for boiling A wide pot makes space so the rings do not crowd. A soft simmer keeps the surface smooth.
Barley malt or honey A spoon in the pot deepens color and gives that bake shop note. I like the smell when the steam rises.
Toppings Sesame seeds poppy seeds everything seasoning or coarse salt. I keep a small bowl for each so I can dip the wet ring and not spill.
4) How to Make Easy Homemade Bagels
Step 1 Stir warm water with sugar. Sprinkle yeast. Wait for foam. I watch tiny bubbles form a thin raft. That raft tells me the start looks good.
Step 2 Add flour and salt. Mix with a spoon until a rough ball forms. Switch to clean hands. Press and fold. The bowl turns clean and the dough feels springy.
Step 3 Knead on a light dusting of flour. Ten minutes feels right. The surface turns smooth. The dough bounces back when poked. I stop there.
Step 4 Set the dough in a lightly oiled bowl. Cover. Let it rise in a warm spot until puffed and relaxed. I make coffee and set out toppings.
Step 5 Press out air. Divide into eight pieces. Roll each into a tight ball. Poke a hole through the center with a fingertip. Stretch to a neat ring with even thickness.
Step 6 Rest the shaped dough under a light cover for a short proof. Bring a wide pot of water to a steady simmer. Stir in barley malt or honey.
Step 7 Slip a few rings into the pot. Cook one minute per side for mild chew or two for extra chew. Lift with a slotted spoon. Let the water drip back.
Step 8 Dip the wet side into toppings. Set on a lined sheet. Bake in a hot oven until deep golden. Cool a few minutes. The crust crackles. The center stays soft. Smile and serve.
5) Tips for Making Easy Homemade Bagels
I keep the dough slightly firm. A firm dough holds shape and makes a clean hole. A soft dough spreads on the sheet and turns flat. A touch more flour fixes that.
I time the boil. A short bath gives light chew. A longer bath gives the chew many of us crave. I test one ring and adjust the rest. Small tweaks teach fast.
I use parchment on the sheet. The rings release clean and keep their rise. I brush with a gloss of egg white for shine when I want a bake shop look. This helps a homemade bagel recipe shine for a party tray.
6) Making Easy Homemade Bagels Ahead of Time
I mix the dough at night. I cover the bowl and tuck it in the fridge. Slow cold rest builds flavor. The next day I shape and boil. The timing works for busy homes.
I freeze shaped raw rings on a tray. Once firm I move them to a bag. Later I thaw on a lined sheet until puffy. Then I boil and bake. Fresh bagels on a workday feel like a small gift.
For a brunch plan I bake early and reheat. I split and toast just before guests sit down. The crumb wakes up. The crust returns to a gentle snap. This trick makes any easy bagel recipe read like magic in your notes.
7) Storing Leftover Bagels
Cool the rings on a rack so steam escapes. Slice once cool. Slip pairs into small bags. Air out means stale bread so keep a snug seal.
Short term I keep them at room temp for one day. After that I freeze. I reheat from frozen in a toaster or a warm oven. The crumb springs back and the smell turns kind again.
I mark flavors on the bag with a pen. Plain rings sit with sesame rings and do fine. Sweet rings like cinnamon stay in a separate bag. That way breakfast stays neat. This note supports any best bagel recipe you keep in your binder.
8) Try these breakfast recipes next
9) Easy Homemade Bagels
Easy Homemade Bagel Recipe for Chewy Bakery Style Rings
Ingredients
- 4 cups all purpose flour
- 2 teaspoons active dry yeast
- 1 and 1/2 cups warm water about 110 F
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- Water for boiling
- Optional toppings sesame seeds poppy seeds everything seasoning coarse salt
- Optional add ins cinnamon raisins minced onion
Instructions
- Stir warm water with sugar in a large bowl. Sprinkle in the yeast. Wait about 5 minutes until the surface looks foamy.
- Add flour and salt. Mix with a spoon until a shaggy dough forms. Switch to your hands. Work the dough until it comes together.
- Knead on a lightly floured counter for 10 minutes. The dough should feel smooth and springy.
- Place the dough in a lightly oiled bowl. Cover and let it rise until doubled, about 1 hour in a warm spot.
- Press out the air. Divide into 8 equal pieces. Roll each into a ball. Poke a hole through the center with your finger. Stretch to form an even ring.
- Set the shaped dough on parchment. Cover and let it rise for about 30 minutes.
- Heat the oven to 425 F. Bring a wide pot of water to a boil. Lower a few rings into the water. Boil 1 minute on each side. Lift out with a slotted spoon and return to the sheet.
- Sprinkle toppings if you like. Bake for about 20 minutes until the crust turns deep golden. Cool a few minutes and enjoy.
10) Nutrition
One bagel serves one person. A typical ring holds about two hundred fifty calories. It carries modest sugar and low fat. The sodium sits near three hundred fifty milligrams. Carbs read near fifty grams. Protein lands near nine grams. Fiber rests near two grams. Values shift with toppings and size.
I pair a ring with eggs fruit or yogurt so the meal feels balanced. I drink water or tea. The day starts steady. The numbers help you plan. Taste still leads the way.
For special diets use bread flour for more chew or reach for whole wheat for a nutty note. Add seeds for crunch and a bit more protein. The method stays the same and the bake stays friendly.
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