Classic Chewy Bagels
Funny story (not really), but these bagels are the thing that lit the spark in me that ignited Dear Old Bakehouse online.
I was lying in bed one morning, feeling utterly lost. I had been trying to jump tracks in my career after closing down Milk and Honey, but didn’t even have a clear vision of what I wanted to do. I thought I was going to try and lock down a 9-5 and I was learning a new set of skills and taking courses to do that, but if you’ve ever become a business owner, you know that even with all of the stress, there’s something about that lifestyle that’s almost impossible to let go of.
But there I was, trying to let go of it. All the while, the part of me that loves baking, and business ownership, and human connection was dying to come back to life.
So, that morning, I was lying in bed feeling a little defeated. Feeling a little like a failure. Feeling a little like I was stumbling around in the woods with this looming voice booming over me. “Look at all of the career possibilities. Look at all of the things you’re not interested in at all. Look at them, and pick one, and pray you don’t come out miserable.”
With those thoughts floating around in my head, I felt a very sudden desire to do something I was good at. Something that would breathe a little confidence into my bones, and remind me that I’m capable. Skilled. Talented in some way, shape, or form.
So, out of bed I got and off to the kitchen I went. I fired up my mixer, and started throwing a batch of bagels together with what I had on hand, and when I tell you my heart LIT UP. As cliche as it sounds, I felt like I could breathe again. Like the joy would burst out of me. A feeling that I had been starving for and didn’t even fully realize it.
As I was waiting for my dough to rise, I ran off to my office and let the words that were building up in my heart spill out onto the keyboard. I felt like I could’ve typed for hours.
I sat, and I wrote my “Hey, guys. I’m coming back.” post. Because that’s how strong the conviction was. I made one batch of bagels and I KNEW that this was the route I was going to take. I had held it off in my heart for so long, and I believe God forced the floodgates open that morning. Both so I could breathe and so he could wipe away every fear I had about continuing down this line of work. I came away from those bagels absolutely determined to make this successful and praising God for it. And here I am, two months later, and the support has been overwhelming. (Thank you forever).
All that to say… Here’s my bagel recipe. Bake them and enjoy them!
With love,
Your Baker, Hannah
Convinced it’s time for some homemade bagels? Here’s a grocery list of everything you’re gonna need!
Ingredient List for Homemade Bagels:
Water
Instant or Active Dry Yeast
Bread Flour or All-Purpose Flour
Granulated Sugar
Salt
Olive Oil
Egg (for egg wash)
Molasses
Substitute Ingredients:
Bread Flour or All-Purpose Flour: Bread flour is preferred for a chewier texture, but all-purpose flour can work in a pinch. If you're gluten-free, you can try a gluten-free bread flour blend, though the texture may differ.
Granulated Sugar: You can substitute honey, brown sugar, or molasses. These alternatives may slightly affect the flavor but will still provide the necessary sweetness and browning.
Olive Oil: Any neutral oil like vegetable or canola oil can be used to grease the bowl.
What Tools Do You Need for Making Homemade Bagels?
Stand Mixer with a Dough Hook (optional but recommended)
Mixing Bowl (if mixing by hand)
Baking Sheet
Pot (for the water bath)
Measuring Cups and Spoons
Parchment Paper or a Non-Stick Baking Mat
Wire Rack
Step-by-Step Summary for Making Homemade Bagels:
To make Classic Chewy Bagels, start by activating the yeast in warm water until it becomes foamy. Add in flour, sugar, and salt, mixing until a stiff dough forms. Knead the dough in a stand mixer or by hand until it becomes smooth and elastic, then allow it to rise in a greased bowl for about an hour until doubled in size.
After the dough has risen, divide it into 8 equal pieces and shape them into bagels by making a hole in the center of each ball of dough. Let the bagels rest for 30 minutes while you prepare a water bath with molasses.
Simmer the bagels for one minute on each side, then transfer them to a baking sheet. Brush with an egg wash and bake at 425°F for 20-25 minutes, or until golden brown and chewy. Allow them to cool on a wire rack, then slice, top, and enjoy!
FAQs About the Bagel-Making Process:
Can I make bagels without a stand mixer?
Yes, you can knead the dough by hand, though it may take longer to reach the desired smooth, elastic texture.Do I need to use bread flour for bagels?
Bread flour is preferred because of its higher protein content, which helps create a chewier texture. However, all-purpose flour can be used, but the bagels may be less chewy.Why do I need to boil the bagels?
Boiling the bagels before baking gives them their signature chewy texture and helps develop the crust.Can I add toppings to these bagels?
Absolutely! After brushing with egg wash, sprinkle toppings like sesame seeds, poppy seeds, or everything seasoning.
How to Get the Best Chewy Crust on Your Bagel
The key to a chewy crust lies in two steps: using high-protein bread flour and boiling the bagels. Bread flour contains more gluten, which provides the chewy bite you're after. Boiling the bagels before baking helps set the outer layer of the dough, creating that perfect contrast between the crispy exterior and soft, chewy interior. Be sure to boil the bagels for at least one minute on each side to achieve the ideal texture.
How to Prevent Your Bagels From Getting Too Tough
To avoid tough bagels, make sure not to over-knead the dough. Kneading too much can develop excessive gluten, resulting in a dense and tough texture. Additionally, boiling the bagels for too long can also cause them to toughen, so keep the boil time to around 1 minute per side. Finally, avoid over-baking, as this can dry them out.
How to Store Fresh Bagels After Baking
After your bagels have cooled completely, store them in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a freezer-safe bag or container for up to 3 months. To enjoy later, simply thaw the bagels at room temperature or pop them in the toaster for a warm, fresh taste. Avoid refrigerating bagels, as this can make them go stale faster.
Recipe for Classic Chewy Bagels:
Classic Chewy Bagels
Ingredients
Instructions
- In the bowl of a stand mixer fitted with a dough hook attachment, mix warm water and yeast,. Let sit for 5 minutes until foamy. (If you don’t have a stand mixer, you can simply mix the ingredients by hand in a mixing bowl.)
- Add flour, brown sugar, and salt to the yeast mixture. Beat on low speed for 2 minutes until combined. The dough should look a little stiff at this point.
- In your stand mixer, knead the dough on medium high for 6-7 minutes until smooth and elastic. Adjust with flour if too sticky. (If you don’t have a stand mixer, just use your hands and knead on the counter until the dough is smooth and elastic. It may take a little longer to get the desired texture by hand.)
- Place the finished dough in greased bowl, cover, and let rise on the counter for an hour to an hour and a half until doubled in size.
- Divide dough into 8 pieces and shape each into a ball. With your finger, poke a hole in the center and stretch to form a bagel shape.
- Allow the bagels to rise for 30 minutes, while preheating your oven to 425 degrees F.
- After the bagels have risen, prepare the water bath by boiling water with the molasses added into it in a large pot. Once boiling, reduce to a simmer.
- Gently place the bagels into the simmering water and cook them for 1 minute on each side. After they have cooked, transfer to a baking sheet.
- Brush the bagels with egg wash (one egg mixed with 1 tablespoon of water) and place on lined baking sheets.
- Bake for 20-25 minutes until golden brown, rotating the pans halfway through.
- Cool on the baking sheets for 20 minutes, then transfer to wire rack to cool completely.
- Slice in half, top with your favorite toppings, and serve!