Homemade Chewy Bakery Bagels Step-by-step instructions

Before you start

Before starting, measure all ingredients and let the butter soften at room temperature. Fill a large pot with 2 liters of water and set it on the stove, ready to boil. Line a baking sheet with parchment paper. Have a clean kitchen towel and a wire rack nearby.

The dough needs about 45 minutes to rise, so plan accordingly. Warm the water to about 110°F (43°C) for the yeast. If using active dry yeast, let it proof with the sugar until foamy before adding the rest of the ingredients.

Instructions

Dough and shaping

1. 1Make and proof the dough
   In a large mixing bowl, combine the warm water, milk, active dry yeast, and sugar. Let stand for 5 to 10 minutes until the mixture is foamy. Add the salt, softened butter, and 4 cups of the flour. Stir with a wooden spoon until a shaggy dough forms. Gradually add the remaining 1/2 cup flour, kneading by hand on a lightly floured surface for 8 to 10 minutes, until the dough is smooth, stiff, and elastic.
   Look for The dough should be firm and spring back when pressed; after proofing it will be doubled and pillowy.
   Tip Knead thoroughly to develop gluten for that signature chewy bite; the dough should feel stiff, not sticky.
2. 2Divide and shape the rings
   Turn the risen dough out onto a lightly floured surface. Divide it into 9 equal pieces, about 100 grams each. Roll each piece into a smooth ball. Poke a hole through the center of each ball with a floured finger, then gently stretch the hole to about 1 1/2 inches in diameter, forming a ring. Place the shaped rings on a parchment-lined baking sheet, leaving space between them. Cover loosely with a towel and let rest for 10 minutes while the water comes to a boil.
   Look for Rings should be uniform in size with a hole that doesn't close up during boiling.
   Tip Keep the dough covered while shaping to prevent a dry skin from forming.

After kneading, the dough should be smooth, elastic, and stiff enough to hold its shape. When you press a finger into it, the dough should spring back slowly. After the 45-minute rise, it should have doubled in volume and feel airy and light.

When shaping, the rings should hold their form without collapsing; the hole should be about 1 1/2 inches across and stay open. If the dough springs back too much when shaping, let it rest for a few more minutes.

Boiling and coating

3. 3Boil the bagels
   Bring 2 liters of water to a rolling boil in a large pot. Stir in 2 tablespoons of sugar until dissolved. Using a slotted spoon, carefully lower 2 or 3 bagels into the boiling water at a time. Boil for 30 seconds, then flip and boil for another 30 seconds. Remove with the slotted spoon and transfer to a wire rack to drain briefly. Repeat with the remaining bagels.
   Look for The bagels will puff slightly and look glossy after boiling; they should be just set but still pale.
   Tip Do not overcrowd the pot; boiling in batches keeps the water at a steady boil.
4. 4Coat with seeds
   While the boiled bagels are still damp, press each one into the mixed seeds and sesame, turning to coat both sides generously. Shake off any excess seeds and place the coated bagels back on the parchment-lined baking sheet, spacing them at least 2 inches apart.
   Look for A thick, even layer of seeds should stick to the damp surface.
   Tip Work quickly while the bagels are still wet so the seeds adhere well.

The boiling step is quick and visual: the bagels will puff slightly and turn glossy as they cook. After 30 seconds per side, they should be just set but still pale. When lifted from the water, they should feel firm and slightly tacky. The seed coating should stick generously to the damp surface, creating a thick, even crust. The kitchen will smell of toasting seeds as the coated bagels rest on the baking sheet.

Baking and finishing

5. 5Bake until golden and shiny
   Preheat the oven to 350°F (175°C). Bake the bagels for 20 minutes, until the crust is deep golden brown, blistered in spots, and shiny. The internal temperature of the bagels should register 190°F (88°C) on an instant-read thermometer. Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
   Look for The crust will be glossy and browned, with a few blisters; the bagels will feel firm and sound hollow when tapped.
   Tip For a shinier crust, brush the hot bagels with a little melted butter after baking — optional.
6. 6Slather and serve
   Split the warm bagels and spread generously with cream cheese. Serve immediately while the crust is crisp and the crumb is soft and chewy.
   Look for The crumb should be dense with a tender, chewy bite; the crust crackles as you tear it.
   Tip Warm bagels are at their best; if they cool, toast them briefly before serving.

As the bagels bake, the crust will turn from pale to deep golden brown, with blisters forming on the surface. The kitchen will fill with the aroma of toasted bread and seeds. After 20 minutes, the bagels should be shiny and firm, with a crisp crust that crackles when tapped. The internal temperature should read 190°F (88°C). When torn open, the crumb should be dense, soft, and chewy, with steam rising from the center.

Common mistakes

Skipping the kneading time is the most common mistake — a under-kneaded dough will produce a bread-like, airy bagel instead of a chewy one. Another issue is over-proofing: if the dough rises for too long, the bagels will be puffy and lose their dense texture.

When boiling, make sure the water is at a full rolling boil; a gentle simmer will not set the crust properly. Also, avoid overcrowding the pot, which lowers the water temperature and makes the bagels cook unevenly.

How to tell it’s done

The bagels are done when the crust is deep golden brown, blistered, and shiny, and the bagels feel firm and sound hollow when tapped on the bottom. An instant-read thermometer inserted into the center of a bagel should register at least 190°F (88°C).

The crumb should be dense and chewy, not doughy. Let them cool for at least 5 minutes on the baking sheet before transferring to a wire rack; this allows the crust to set and makes them easier to handle.