Make bagels at home
Bagels are bread you boil before you bake. That's what makes them shiny and chewy. Make your first six in an afternoon, then try an overnight rise for more flavor. Here's the video that hooks everyone, and everything you need for your first batch.
Space neededA counter, a stovetop and an oven
First projectSix bagels, same day
Skill levelBeginner-friendly
Good forWeekend mornings, any age
The video that hooks everyone
Pro-level bagels at home, with a real bagel maker
An everything bagel covered in seeds and a bagel sandwich piled with salmon and cream cheese, made at home with help from a real bagel maker. Press play and see why it hooks people.
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Tool list
What you need to start
Everything you need for your first project, and nothing you don't. A pot, a sheet pan and a home oven make a great bagel. The mixer and the bagel boards can wait.
Starter kit
01Digital kitchen scaleBagel dough is weighed in grams, and so is each bagel.
02Bread flourHigh protein makes the chewy bite. Use the strongest you can find.
03Instant yeastMixes straight into the flour.
04Barley malt syrup or honeySweetens the dough and the boil, and helps the crust brown.
05Wide potRoom to boil two or three bagels at a time.
06Slotted spoonLowers bagels in and lifts them out without splashing.
07Sheet pan and parchmentWhere bagels rise and bake.
08Bench scraperDivides the dough evenly.
09Thick oven mittsFor a 425°F oven and a hot pan.
The manual tells you what to look for when you buy each one.
- 1A soft, sticky doughBagel dough should be stiff and smooth, much firmer than bread dough. Weigh the water.
- 2Over-risingOver-risen bagels wrinkle and sink in the pot. Use the float test: ready bagels float in a few seconds.
- 3Slicing in your handBagels roll and knives slip. Lay the bagel flat on a board and cut across, away from your fingers.
