discard bagels

Prep Time: 1 hour 30 minutes (including rise time)
Cook Time: 25 minutes
Total Time: Approx. 2 hours
Difficulty: Intermediate

 Introduction

Few things in the culinary world match the comforting, chewy goodness of a freshly baked bagel. Whether enjoyed simply toasted with cream cheese or loaded with smoked salmon and capers, bagels are a versatile and satisfying treat.

While store-bought bagels are convenient, making them at home offers a far superior experience—fresh, warm, and without preservatives. The unique texture of a bagel—a glossy, crisp exterior with a dense and chewy crumb—comes from a two-step cooking method: boiling and baking.

In this recipe, we’ll walk you through everything from mixing the dough to achieving the perfect golden crust, as well as how to store or discard bagels responsibly. By the end, you’ll be confidently baking your own bagels at home.

 Ingredients

For the Dough:

• 4 cups (500g) bread flour (plus more for dusting)

• 1 tablespoon granulated sugar

• 1 ½ teaspoons salt

• 1 tablespoon instant yeast

• 1 ¼ cups (300ml) warm water (about 110°F / 43°C)

For Boiling:

• 2 quarts (2 liters) water

• 2 tablespoons honey or barley malt syrup

• 1 tablespoon baking soda

Optional Toppings:

• Sesame seeds

• Poppy seeds

• Everything bagel seasoning

• Dried onion flakes

• Coarse salt

 Equipment Needed

• Large mixing bowl or stand mixer

• Dough hook (if using mixer)

• Bench scraper or sharp knife

• Large pot for boiling

• Slotted spoon

• Baking sheet

• Parchment paper

• Kitchen towel or plastic wrap

 Step-by-Step Instructions

Step 1: Make the Dough (15 minutes)

1. In a large bowl, whisk together the bread flour, sugar, and salt.

2. Add the instant yeast and warm water. Stir until a shaggy dough forms.

3. Knead the dough by hand on a floured surface for 10 minutes or use a stand mixer with the dough hook for 6–8 minutes until smooth and elastic.

4. Form the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap or a damp towel and let it rise in a warm place for 60 minutes, or until doubled in size.

Step 2: Shape the Bagels (15 minutes)

1. Once risen, punch down the dough and turn it onto a clean surface.

2. Divide the dough into 8 equal portions (use a kitchen scale for accuracy).

3. Roll each portion into a smooth ball.

4. To shape bagels, poke a hole through the center of each ball with your thumb and gently stretch to form a 1.5–2 inch hole. Make sure the hole is large enough as it will shrink during cooking.

5. Place the shaped bagels on a parchment-lined baking sheet. Cover and let rest for 10–15 minutes while you prepare the boiling water.

Step 3: Boil the Bagels (10 minutes)

1. Preheat your oven to 425°F (220°C).

2. Bring a large pot of water to a gentle boil and add the honey (or malt syrup) and baking soda. These ingredients give the bagels their signature glossy crust.

3. Gently drop 2–3 bagels at a time into the boiling water. Boil for 1 minute per side.

4. Remove with a slotted spoon and drain on a clean towel or wire rack.

Step 4: Add Toppings and Bake (25 minutes)

1. After boiling, while the bagels are still wet, dip them into a plate of your preferred toppings.

2. Place them back on the parchment-lined baking sheet.

3. Bake in the preheated oven for 20–25 minutes, or until golden brown.

4. Remove from oven and cool on a wire rack for at least 10 minutes before slicing.

 Storage & Discarding Bagels

Storing Fresh Bagels:

• Room Temperature: Store in a paper bag or cloth bread bag for up to 2 days.

• Freezer: Slice in half and store in freezer-safe bags. They will keep well for up to 3 months. Toast directly from frozen.

Discarding Stale Bagels:

• If bagels become too hard to eat, consider repurposing:

  • Make breadcrumbs by grating or blending dry bagels.

  • Bagel chips: Slice thinly, brush with oil, season, and bake until crisp.

• If composting, break into smaller pieces to help decomposition.

• Always avoid putting large, stale bagels down the garbage disposal as they can clog plumbing.

 Recipe Intensities

This recipe is ideal for home bakers looking to expand their skills. It involves basic bread-making techniques but adds an extra step (boiling) that’s both fun and essential to the bagel’s identity.

 Nutrition Facts (per plain bagel)

Note: Nutritional content varies with toppings and spreads.

 Bonus Tips for Perfect Bagels

• Use Bread Flour: High-protein bread flour gives bagels their signature chewy texture.

• Boil with Honey or Malt Syrup: This helps develop color and subtle sweetness in the crust.

• Stretch the Holes Well: Bagels naturally shrink as they rise and bake.

• Don’t Overproof: Over-risen dough can collapse when boiled. Stick to the recommended rise times.

 Final Thoughts

Mastering homemade bagels is an incredibly rewarding experience. With a bit of patience and attention to detail, you’ll create a bakery-quality product right in your kitchen. Plus, once you get the base recipe down, you can start experimenting with flavors like cinnamon raisin, asiago cheese, blueberry, or jalapeño cheddar.

Don’t forget to share your homemade creations with friends and family—they’ll be impressed by your baking skills and may never go back to store-bought bagels again