BEBE_
Novice Foodie
Homemade Bagels Recipe 
Making bagels from scratch is a delightful experience that brings the comforting aroma of freshly baked bread right into your home. I was thrilled with how these bagels turned out—chewy on the inside with a crisp, golden exterior. They were a hit at breakfast, and we couldn’t stop slathering them with cream cheese! Here’s how you can make your own batch of delicious bagels:Ingredients 
- 4 cups bread flour
- 1 tablespoon sugar
- 1 ½ teaspoons salt
- 1 tablespoon instant yeast
- 1 ¼ cups warm water (about 110°F)
- 2 tablespoons malt syrup or honey (for boiling)
- 1 egg white, beaten (for egg wash)
- Optional toppings: sesame seeds, poppy seeds, everything bagel seasoning, etc.
Procedure 
- Make the Dough:
- In a large bowl, combine the flour, sugar, salt, and yeast. Gradually add the warm water and mix until a shaggy dough forms.
- Knead the dough on a lightly floured surface for about 10 minutes, or until smooth and elastic. You can also use a stand mixer with a dough hook for this step.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- Shape the Bagels:
- Once the dough has risen, punch it down to release the air and divide it into 8 equal pieces.
- Roll each piece into a ball, then poke a hole in the center with your thumb. Gently stretch and shape the dough to form a bagel shape with a large hole in the middle (it will shrink slightly as it bakes).
- Boil the Bagels:
- Preheat your oven to 425°F (220°C) and bring a large pot of water to a boil. Add the malt syrup or honey to the boiling water.
- Carefully drop 2-3 bagels at a time into the boiling water. Boil for 1 minute on each side, then remove with a slotted spoon and place on a parchment-lined baking sheet.
- Bake the Bagels:
- Brush each boiled bagel with the beaten egg white to give them a shiny finish. Sprinkle with your favorite toppings, if desired.
- Bake in the preheated oven for 15-20 minutes, or until golden brown and cooked through. Transfer to a wire rack to cool.
Conclusion 
These homemade bagels are a revelation—chewy, flavorful, and so much better than store-bought! The process is simpler than it seems, and the reward is well worth the effort. Whether topped with cream cheese, butter, or your favorite spreads, they’re sure to be a hit at any breakfast table. Enjoy your baking adventure! 
Feel free to experiment with different toppings and spreads, and let me know how your bagels turn out! Happy baking
