These homemade bagels are soft, chewy, and golden brown, perfect for breakfast or a snack.
Combine the yeast, sugar, and warm water in a mixing bowl and stir until dissolved.
Ensure the water is warm, not hot, to avoid killing the yeast.
Let the mixture sit for about 10 minutes until it becomes frothy.
This step ensures the yeast is active and ready to work.
Gradually mix in the flour and salt until a dough forms.
Add the flour slowly to avoid lumps.
Knead the dough on a floured surface until smooth and elastic.
Knead for at least 10 minutes for the best texture.
Place the dough in a greased bowl, cover with a tea towel, and let rise in a warm place for 1 hour.
The dough should double in size during this time.
Punch down the dough and divide it into 12 equal pieces.
Use a kitchen scale for equal portions.
Shape each piece into a ball, then poke a hole in the center and stretch to form a bagel shape.
Make the holes slightly larger as they will shrink during cooking.
Boil water in a stock pot, adding sugar and salt.
The sugar helps the bagels develop a shiny crust.
Boil the bagels in batches for 1-2 minutes on each side.
Boiling gives the bagels their chewy texture.
Place boiled bagels on a baking sheet lined with parchment paper.
Leave space between bagels to prevent sticking.
Brush the tops of the bagels with egg wash.
This step gives the bagels a golden, glossy finish.
Bake in a preheated oven at 450°F for 15-20 minutes until golden brown.
Keep an eye on them to prevent over-browning.
Let the bagels cool slightly before serving.
Enjoy warm with your favorite toppings.
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