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Homemade Bagels with Maple Syrup and Sea Salt Recipe

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4.9 from 81 reviews

This Homemade Bagels Recipe guides you through making classic, chewy bagels from scratch using bread flour and a unique poaching method that ensures a perfect crust. Topped optionally with egg wash for shine, these bagels are a delightful homemade alternative to store-bought versions.

Ingredients

Scale

Dough

  • 1 tablespoon maple syrup or barley malt syrup
  • 1 (¼-ounce) pkg active dry yeast, 2¼ teaspoons
  • 1¼ cups warm water
  • 540 grams bread flour
  • 2 teaspoons sea salt

Poaching Water

  • 1½ tablespoons maple syrup
  • 2 teaspoons baking soda
  • ½ tablespoon salt

Toppings (Optional)

  • 1 egg white
  • 1 tablespoon water

Instructions

  1. Activate the yeast: In a large mixing bowl, combine the warm water, 1 tablespoon maple syrup or barley malt syrup, and the active dry yeast. Stir gently and let it sit for about 5-10 minutes until the mixture becomes foamy and bubbly, indicating the yeast is active.
  2. Mix the dough: Add the bread flour and sea salt to the yeast mixture. Stir the ingredients together until a dough forms, then knead on a floured surface for 8-10 minutes until the dough is smooth and elastic.
  3. First rise: Shape the dough into a ball and place it in a lightly oiled bowl, cover with a clean towel or plastic wrap. Let it rise in a warm spot for 1 to 1.5 hours, or until it has doubled in size.
  4. Shape the bagels: Punch down the risen dough and divide it into equal portions (typically 8). Roll each portion into a rope and join the ends to form a ring, pinching to seal.
  5. Second rise: Place shaped bagels on a baking sheet lined with parchment paper, cover with a towel, and let them rest for 20 minutes to slightly puff up.
  6. Prepare the poaching water: In a large pot, bring about 6-8 cups of water to a boil. Add the 1½ tablespoons maple syrup, baking soda, and ½ tablespoon salt. Stir to dissolve.
  7. Poach the bagels: Reduce water to a simmer. Carefully drop the bagels into the water in batches. Boil each side for about 1-2 minutes until puffed and slightly firm. Remove with a slotted spoon and let them drain on a wire rack or baking sheet.
  8. Apply egg wash (optional): Whisk together the egg white and 1 tablespoon water. Brush the mixture over the bagels to give them a shiny, golden crust.
  9. Bake the bagels: Preheat the oven to 220°C (425°F). Place the bagels on a parchment-lined baking sheet and bake for 20-25 minutes, turning halfway, until golden brown.
  10. Cool and serve: Remove from oven and cool on a wire rack before slicing and enjoying.

Notes

  • Using bread flour is essential for the chewy texture characteristic of bagels.
  • Barley malt syrup is traditional for flavor but maple syrup can be used as a sweeter alternative.
  • Poaching the bagels before baking creates the signature dense and chewy crust.
  • Egg wash is optional but gives bagels a glossy finish.
  • Store leftovers in an airtight container and toast before eating to refresh.

Keywords: homemade bagels, bagel recipe, chewy bagels, baking bagels, breakfast bagels

Find it online: https://mjrecipe.com/homemade-bagels-with-maple-syrup-and-sea-salt-recipe/