Mastering the Art of Soft and Chewy Bagels: A Step-by-Step Guide

By boom Last updated Feb 8, 2025

Bagels, with their distinctive chewy texture and glossy crust, have long been a beloved staple in many households. Crafting these delightful treats at home allows for customization and ensures freshness. This comprehensive guide will walk you through the process of making soft and chewy bagels, providing tips and insights to achieve bakery-quality results.

Ingredients:

For the Dough:
- 4 cups (500g) bread flour
- 1 ½ cups (360ml) warm water (105°F to 115°F or 40.5°C to 46°C)
- 1 ½ tablespoons (13.5g) active dry yeast
- 3 tablespoons (36g) brown sugar
- 1 teaspoon (6g) fine sea salt
For Boiling:
- Large pot of water
- ¼ cup (50g) brown sugar
For Topping:
- 1 egg (for egg wash)
- Assorted toppings such as sesame seeds, poppy seeds, or everything bagel seasoning

Instructions:

Activate the Yeast:
- In a small bowl, combine the warm water, active dry yeast, and 1 tablespoon of brown sugar. Whisk until the yeast dissolves. Cover the bowl with a damp cloth and let it sit for about 10 minutes, or until the mixture becomes frothy and bubbly. This indicates that the yeast is active and ready to use.
Prepare the Dough:
- In a large mixing bowl, whisk together the bread flour, remaining brown sugar, and salt. Create a well in the center and pour in the activated yeast mixture. Using a wooden spoon or your hands, mix until a rough dough forms.
Knead the Dough:
- Transfer the dough onto a lightly floured surface. Knead for about 10 minutes, until the dough becomes smooth and elastic. If the dough is too sticky, add a little more flour; if it’s too dry, sprinkle a few drops of water and continue kneading. Proper kneading develops the gluten structure, which contributes to the bagel’s chewy texture.

First Rise:
- Shape the kneaded dough into a ball and place it in a lightly oiled bowl, turning it to coat all sides. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm, draft-free area for about 1 hour, or until the dough has doubled in size.
Shape the Bagels:
- Once the dough has risen, gently punch it down to release any air bubbles. Divide the dough into 8 equal portions. Roll each portion into a ball. To shape the bagels, poke a hole through the center of each ball with your thumb, then gently stretch the hole to about 1.5 inches in diameter, forming a ring. Ensure the bagels are evenly shaped for uniform baking.
Second Rise:
- Place the shaped bagels on a baking sheet lined with parchment paper. Cover them with a damp cloth and let them rest for about 15-20 minutes. This brief resting period allows the dough to relax and prepares it for boiling.

Boil the Bagels:
- Preheat your oven to 425°F (220°C). In a large pot, bring water to a boil and add ¼ cup of brown sugar, stirring to dissolve. The addition of sugar to the boiling water enhances the bagels’ color and flavor. Carefully drop 2-3 bagels into the boiling water at a time, ensuring they have enough space to float without touching. Boil each side for 1 minute, then flip and boil the other side for an additional minute. For a chewier texture, you can extend the boiling time to 2 minutes per side.
Prepare for Baking:
- Using a slotted spoon, remove the boiled bagels and place them back on the parchment-lined baking sheet. In a small bowl, beat the egg to create an egg wash. Brush the top of each bagel with the egg wash, which will give them a shiny, golden crust. Sprinkle your desired toppings generously over the bagels while the egg wash is still wet to ensure they adhere properly.
Bake the Bagels:
- Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the bagels are golden brown and have a firm crust. To achieve an even bake, rotate the baking sheet halfway through the baking time. Once done, remove the bagels from the oven and transfer them to a wire rack to cool.

Tips for Success:

Flour Selection: Using bread flour, which has a higher protein content than all-purpose flour, is essential for developing the gluten structure that gives bagels their characteristic chewiness.
Boiling: Boiling the bagels before baking is a crucial step that sets the crust and contributes to the chewy texture. Adding sugar or barley malt syrup to the boiling water enhances the color and flavor of the crust.

Toppings: Feel free to experiment with various toppings such as minced garlic, dried onion flakes, or coarse sea salt to customize your bagels to your liking.

Conclusion:

Making soft and chewy bagels at home is a rewarding endeavor that allows you to enjoy fresh, personalized bagels straight from your oven. By following this step-by-step guide, you’ll be able to create bagels with a perfect balance of a tender interior and a satisfyingly chewy crust. Whether enjoyed plain, with a schmear of cream cheese, or as part of a hearty sandwich, these homemade bagels are sure to become a favorite in your baking repertoire.