Classic Homemade Bagels
Bagels & Pretzels
Chewy, golden bagels with a crackly crust — boiled then baked for authentic deli-style texture.
Prep Time
25 min
Proof Time
1h
Bake Time
20 min
Servings
10
Calories
245
Ingredients
- 4 cups bread flour
- 2¼ tsp instant yeast
- 1⅓ cups warm water
- 2 tbsp malt syrup or honey
- 1½ tsp salt
Instructions
- 1
Mix & Knead
Combine flour, yeast, malt syrup, salt, and water. Knead 10 minutes until firm and smooth.
- 2
Rise
Cover and rise 45–60 minutes until puffy.
- 3
Shape
Divide into equal pieces and shape into rings or pretzel shapes.
- 4
Boil/Dip
Boil in malt water or dip in a baking soda bath as directed.
- 5
Top & Bake
Add toppings. Bake at 425°F (220°C) for 18–20 minutes until deep golden.
Baker's Notes
“The boil is what makes a bagel a bagel. Skipping it gives you a roll, not a bagel. The malt syrup in the boiling water adds colour and subtle sweetness.”
— Baker Thomas Moreau
Nutrition Facts
245
cal
8g
Protein
3g
Fat
37g
Carbs
3g
Fiber
282mg
Sodium
Tips & Tricks
- •The boil/dip step is what gives bagels and pretzels their distinctive chewiness.
- •These are best eaten the same day — toast leftovers for best results.
- •Use a firm dough — bagel dough should be stiffer than regular bread dough.
Reviews (4)
Five stars! The crust was perfectly crispy and the crumb was soft and airy. I'll never buy store-bought bread again.
This is now our go-to bread recipe. The house smelled incredible while it was baking. My kids couldn't wait to tear into a warm slice.
Just like from the bakery! The crust is crispy and the crumb is soft. Bravo for this extraordinary recipe.
Easy to prepare and so delicious! Even my picky kids went for seconds. This bread has become a staple in our home.
Baker Thomas Moreau
Head Baker & Recipe Developer
Red Seal Certified Baker
