Being able to make breakfasts ahead of time have been a game changer for our family in our current season, and bagels are at the top of our list of family favorites right now. We have figured out a great make-most-of-the-way-ahead process, and it has streamlined our mornings while still giving us fresh baked chewy breads! Adding in sourdough discard will give a deeper flavor to go in with that perfect texture. While buying bagels from a bakery or grocery store is convenient, making them from scratch can be much simpler than you might expect. There are a few steps, but I will walk you through the step-by-step process of making homemade bagels, from preparing the dough to baking!

Ingredients for Homemade Bagels

To make bagels from scratch, you’ll need the following ingredients:

For the Dough:

• 4 cups flour
• 1 cups warm water (110°F to 115°F)
• 2 ¼ teaspoons active dry yeast (one packet)
• 3 tablespoons granulated sugar
• 1 tablespoon salt
• 1/2 cup sourdough discard

For Boiling:

• 8 cups water
• 1/4 cup sugar

For Topping:

• Sesame seeds, poppy seeds, coarse salt, asiago cheese, cinnamon and sugar…anything you like on a bagel, really!

Equipment Needed

• Large mixing bowl
• Wooden spoon or stand mixer with dough hook attachment
• Baking sheet
• Parchment paper
• Slotted spoon
• Kitchen towel or plastic wrap

Step-by-Step Bagel Recipe:

Step 1: Make The Water Mixture

Rather than activating the yeast, start with your flour and yeast in your mixing bowl. In a separate container, combine the warm water with the salt and sugar. Stir to combine and dissolve (at least mostly).

Step 2: Mix the Dough

In the bowl of your stand mixer, pour the water on top of the flour and yeast mixture. Add in the sourdough starter. Mix together with the hook attachment, mixing the ingredients until they form a shaggy-but fairly stiff- dough.

Step 3: Knead the Dough

Turn the dough out onto a lightly floured surface and knead it for about 10 minutes, until it becomes smooth and elastic. If you’re using a stand mixer, knead the dough on medium speed for about 6-8 minutes. The dough should be firm but not dry, and it should spring back when you press it with your finger.

Step 4: First Rise

Place the dough in a lightly oiled bowl, cover it with a kitchen towel or plastic wrap, and let it rise in a warm place for about 1 to 1 ½ hours, until it has doubled in size.

I’m going to be super honest here- I don’t usually do this. Is it “best practices”? Yes. Is it necessary…no. Usually, by the time I get to making bagels at night, I do not have time for a first rise before shaping, so I skip this step entirely because the flavor is going to more deeply develop overnight from the sourdough starter with a cold fermentation.

Step 5: Shape the Bagels (And Then Go To Sleep)

Once the dough has risen, punch it down to release any air bubbles. (Or just right after you are finished kneading it if doing this the night before you’ll bake!) Divide the dough into 6 equal pieces. Shape each piece into a ball by rolling it on a clean surface with a cupped hand. To form the classic bagel shape, poke your thumb through the center of each ball and gently stretch the hole until it’s about 2 inches in diameter.

Step 6: Second Rise (Or Overnight Rise)

If baking the same day, place the shaped bagels on a baking sheet lined with parchment paper. Cover them with a kitchen towel and let them rest for about 15-20 minutes for their second rise. If making the night before, you will cover with a tea towel, put them in the refrigerator, and let them bulk ferment and rise while you sleep.

Step 7: Boil

Preheat your oven to 425. Remove the bagels from the refrigerator. In a large pot, bring 8 cups of water to a boil. Add the rest of the sugar to the boiling water. Carefully lower 2-3 bagels into the boiling water at a time, cooking them for about 1-2 minutes on each side. The longer the bagels boil, the chewier they will be. Use a slotted spoon to remove the bagels from the water and place them back on the parchment-lined baking sheet.

Step 8: Add Toppings

While the bagels are still wet from boiling, sprinkle them with your desired toppings. This is where you can get creative! Classic choices include sesame seeds, poppy seeds, coarse salt, minced onions, or minced garlic. For an everything bagel, mix together sesame seeds, poppy seeds, dried garlic, dried onion, and coarse salt. We use asiago cheese and cinnamon sugar most often in our house! If you’d rather have plain bagels, feel free to skip this step.

Step 9: Bake the Bagels

Bake the bagels in the preheated oven for 20-25 minutes, until they are golden brown and crusty. If you prefer a darker crust, you can rotate the baking sheet halfway through the baking time.

Step 10: Cool and Enjoy

Once the bagels are done baking, transfer them to a wire rack to cool. Allow them to cool completely before slicing and serving. Or don’t. We love them warm! Fresh homemade bagels are best enjoyed on the day they are made, but they can be stored in an airtight container for up to two days or frozen for longer storage.

Tips for Perfect Bagels

1. Use Bread Flour: Bread flour has a higher protein content than all-purpose flour, which helps create the chewy texture that bagels are known for.
2. Boiling with Sugar: Adding sugar to the boiling water helps give the bagels their distinctive crust, and it also helps in browning.
3. Don’t Skip the Rise Times: Proper rising times are crucial for developing the bagel’s texture and flavor. Be patient and allow the dough to rise fully. Again, I really only see the need for one rise if making the dough the night before you intend to bake them.
4. Experiment with Flavors: Once you master the basic bagel recipe, feel free to experiment with different flavors and add-ins. Try incorporating cinnamon and raisins, cheese and jalapeños, or blueberries into the dough for unique variations.
5. Storing Bagels: To keep bagels fresh, store them in a paper or linen bread bag at room temperature for up to two days. For longer storage, slice the bagels and freeze them in a single layer on a baking sheet. Once frozen, transfer the bagels to a freezer-safe bag or container. They can be toasted straight from the freezer.

Making bagels from scratch is a labor of love that yields amazing results. The process requires some time and effort, but the reward of biting into a fresh, homemade bagel is well worth it. Whether you’re a seasoned baker or a beginner, I genuinely think you can make some delicious bagels right in your own kitchen. So, roll up your sleeves, gather your ingredients, and get ready to enjoy the satisfying experience of making bagels from scratch. Happy baking!

Sourdough Discard Bagels

Ingredients: 4 cups flour 1 cups warm water (110°F to 115°F) 2 ¼ teaspoons active dry yeast (one packet) 3 tablespoons granulated sugar 1 tablespoon salt 1/2 cup sourdough discard 1/4 cup sugar for boiling Instructions: 1. In a mixing bowl, combine flour and yeast. 2. Combine warm water, salt, and 3 tbsp of sugar, stirring to combine and dissolve. 3. Once dissolved, add water mixture and sourdough discard to the flour and yeast. 4. Mix and knead with the hook attachment for 6-8 minutes. You want a stiff but not overly dry dough. 5. If baking the same day, set your dough in a warm place to rise for on hour, until doubled in size. If baking the following morning, skip to step 6. 6. Split dough into 6 equal pieces. Roll each section to form a ball and poke a hole, gently pull it apart to create a bagel shape. 7. If baking the next morning, cover and place bagels in the refrigerator overnight. If baking the same day, allow to rise another 30 minutes. 8. Add 8 cups of water to a pan with 1/4 cup sugar. Boil the water, and preheat the oven to 425. 9. Once the water is at a full rolling boil, add 2-3 bagels at a time, boiling each side for 1-2 minutes. 10. Remove from the water, drain on a clean kitchen towel, and if adding toppings, do this while the bagels are still wet. 11. Bake for 20-25 minutes, or until nicely browned. 12. Let cool, slice, and enjoy!