How to Make Easy & Delicious Chewy Bagels

Start by scalding part of the total flour with boiling water to create a super chewy bagel.

Mix the scalded flour with water and let it cool to room temperature or refrigerate it to speed up the process.

Once cooled, mix in the yeast, salt, oil, and honey into the scalded mixture.

Add the remaining flour and mix until a dough forms, aiming for a final dough temperature of around 24°C (75°F).

Cover the dough and let it bulk ferment for about 1.5 hours at room temperature, with a fold at the 45-minute mark.

After bulk fermentation, divide the dough and pre-shape it into round balls, dusting with flour to prevent sticking.

Let the dough balls rest for 30 minutes to relax the gluten before final shaping.

Shape the bagels by dusting with flour, poking a hole in the center, and stretching it to about 3 cm (1.5 inches) wide.

Cover the shaped bagels and let them proof for another 30 minutes while preheating the oven to 180°C (355°F) or 200°C (390°F).

Prepare the boiling solution by bringing water to a boil, adding baking soda and honey, and boiling again.

Boil the bagels for 30 seconds on each side, flipping them halfway through.

Place the boiled bagels on a non-stick paper-lined baking tray, brush with egg wash, and sprinkle with seeds.

Bake the bagels in the preheated oven for 16 to 18 minutes until golden brown.

Let the bagels cool slightly before serving.

Equipment Needed

Spice Level:

Dietary