"Homemade Bagels – Soft, Chewy & Better Than Any Bakery"

In a bowl, combine 2 cups of warm water, 2 teaspoons of yeast, 1/4 teaspoon of yeast, and 1 tablespoon of sugar. Whisk together.

Let the mixture sit on the counter for 5 minutes to activate the yeast.

Once the yeast is activated, add 5 cups of all-purpose flour, 1/2 cup of melted butter, and a pinch of salt to the bowl.

Use an electric mixer to knead the dough for about 5 minutes.

Knead the dough by hand for a couple of minutes until soft.

Grease a bowl and place the dough ball back in it. Cover and place it in a warm spot for about 1 hour.

After 1 hour, the dough should have doubled in size. Cut the dough into 10 pieces, weighing about 140 to 150 grams each.

Roll each piece into a ball and create a hole in the center to shape the bagels.

Place the shaped bagels onto parchment paper for easy transfer to the water.

In a pot, heat some warm water and add about 1/4 cup of baking soda (no exact measurement given).

Once the water is hot and the baking soda is dissolved, add the bagels in batches.

Let the bagels sit in the water for about 45 seconds before removing them.

Place the bagels on a cookie tray lined with parchment paper.

Brush each bagel with egg wash, leaving half plain and adding everything bagel seasoning to the rest.

Bake the bagels in the oven at 400°F for about 15 minutes.

Equipment Needed

Spice Level: