Bread

Bagels

Name: Bagels
Yield: 4 servings
Ingredients: 2⅔–3 cups bread flour, start with 2⅔ cups, then add 1 tbsp at a time until the dough stops sticking to the sides and forms a solid ball; 8 g salt, (about 1 tbsp); 1⅓ cups warm water; ½ tsp yeast, (a little more), bloomed; 1 tbsp salt; 2 tbsp brown sugar; 1 tbsp sugar, this was NOT enough for 2 bagels; make more (optional); ½ tsp cinnamon (optional)

Chewy, overnight-proofed homemade bagels with a sweet water bath.

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Serves: 4

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Ingredients

4 servings

2⅔–3 cupsbread flour, start with 2⅔ cups, then add 1 tbsp at a time until the dough stops sticking to the sides and forms a solid ball
8 gsalt, (about 1 tbsp)
1⅓ cupswarm water
½ tspyeast, (a little more), bloomed

Water bath

1 tbspsalt
2 tbspbrown sugar

Cinnamon sugar (optional)

1 tbspsugar, this was NOT enough for 2 bagels; make more(optional)
½ tspcinnamon(optional)

Method

Step 1: Add all ingredients to a stand mixer with the dough hook and knead until a smooth dough forms, 15–20 minutes. It should be REALLY springy and pass a super-thin windowpane test.
About 20 min
Step 2: Let rise in a lightly oiled bowl for 60 minutes, or until doubled. Lots of gluten.
About 1 hr
Step 3: Cut into four even balls. Deflate each and roll into a tight ball. Cover with plastic wrap and rest at least 15 minutes.
About 15 min
Step 4: Poke a hole in each and roll it around your fingers to about 4–4½ inches in diameter, including a 1½–2 inch hole. The outer ring should be about 1 inch thick, maybe a little more.
Step 5: Refrigerate overnight on a sheet of parchment, covered with plastic wrap.
Step 6: Water bath with 1 tbsp salt and 2 tbsp brown sugar.
Step 7: Bake at 425°F? (temperature still to confirm)

Version 1 · updated November 15, 2026