My First Time Making Homemade Plain Bagels (Spoiler: It Didn’t Fail!)
Let’s be real—I’ve stared at bakery bagels for years, thinking, “How hard can this be?” But between work, grocery runs, and that one time I burned toast (don’t judge), I never got around to it. Then yesterday, I finally mustered up the courage to try plain bagels at home. I was so nervous I double-checked every ingredient three times, but guess what? The finished bagels looked (and tasted!) amazing. Cue happy dance in my kitchen. If you’re a fellow bagel lover who’s scared to bake from scratch, stick around—I’m spilling all the messy, real details of my first attempt.
What You Need for Homemade Plain Bagels
First, let’s talk ingredients. I kept it super simple—no fancy add-ins, just classic plain bagel vibes. Here’s the exact list I used (measurements matter, people!):
- 140g water (room temp is best—cold water might slow down the yeast)
- 3g salt (I used table salt, but sea salt works too)
- 10g sugar (just a touch to feed the yeast and add subtle sweetness)
- 250g bread flour (not all-purpose! Bread flour has more gluten, which gives bagels that chewy texture)
- 2g yeast (instant yeast—no need to activate it first, thank goodness)
- 6g butter (softened, so it mixes smoothly)
- For the boiling bath: 1000g water + 50g sugar (this step is non-negotiable—it’s what makes bagels shiny and chewy)
Pro tip: I weighed everything with a kitchen scale because measuring cups are sneaky (a “heaping cup” of flour can ruin everything). Trust me, it’s worth the extra 30 seconds.
Step-by-Step: How I Made My Plain Bagels
Okay, let’s dive into the process. I used a bread machine for kneading (because my arms are weak), but you can totally knead by hand if you’re feeling heroic. Here’s every single step, warts and all:
1. Knead the Dough (Bread Machine FTW)
I tossed all the dough ingredients (water, salt, sugar, bread flour, yeast, butter) into my bread machine, selected the “knead” function, and set it for 15 minutes. I hovered over the machine like a helicopter parent—watching the dough clump, then smooth out. By the end, it looked soft and slightly elastic. Phew.
2. Check for the “Window Pane” (Don’t Panic)
After kneading, the recipe said to check for the “window pane” test—where you can stretch a small piece of dough thin enough to see light through it without tearing. I was so scared I’d tear it, but I gently pulled a chunk… and it worked! The membrane was thin and even. I may have cheered a little too loud.
3. Divide the Dough (Math Alert)
Next, I dumped the dough onto a floured counter (don’t skip the flour—sticky dough is a nightmare) and divided it into 6 equal pieces. I used my scale again: each piece was about 68g. Why equal? So the bagels bake evenly, duh. I may have argued with a lumpy piece that didn’t want to split—we won in the end.
4. Let the Dough Rest (Patience, Young Padawan)
I covered the dough balls with a damp cloth and let them rest for 30 minutes. This part was torture—I wanted to jump straight to shaping, but resting relaxes the gluten so the dough doesn’t fight back. I used the time to clean my counter (adulting win!) and stare at the dough like it was a magic trick.
5. Shape the Bagels (The Tricky Part… Or So I Thought)
Shaping bagels sounds scary, right? But the steps were actually straightforward. Here’s what I did for each dough ball:
6. Second Rise (More Waiting… Ugh)
I placed each shaped bagel on a small piece of parchment paper (to prevent sticking) and put them on a baking sheet. Then into the oven for a 20-minute rise—no heat, just the warm, cozy space. I checked them every 5 minutes, half-expecting them to shrink. But by the end, they were 1.5 times bigger—fluffy and squishy (in a good way).
7. Boil the Bagels (The Secret to Chewy Texture)
Here’s the step that makes bagels different from regular bread: boiling! I prepped a pot with 1000g water and 50g sugar, then heated it until it had tiny, bubbly ripples (not a rolling boil—too hot will make them fall apart). I carefully dropped each bagel into the pot:
8. Bake the Bagels (The Best Smell Ever)
While the bagels were boiling, I preheated my oven to 200°C top heat and 160°C bottom heat. I placed the drained bagels (parchment and all) onto the baking sheet, then slid them into the oven. 15 minutes later—ding! The kitchen smelled like a bakery. I pulled them out: golden brown, shiny, and perfectly round (mostly).
9. Cool and Enjoy (Finally!)
I immediately transferred the bagels to a wire rack to cool—don’t skip this! If you leave them on the baking sheet, they’ll get soggy. After 10 minutes, I couldn’t wait anymore: I sliced one open, slathered on cream cheese, and took a bite. Chewy on the outside, soft on the inside, with just a hint of sweetness. It was better than any bakery bagel I’ve ever had (yes, I’m biased).
My Top Tips for First-Time Bagel Makers
I learned a few things the hard way, so I’m sharing these to save you from my mistakes:
- Plain bagels have low moisture, so the dough might feel dry when shaping—don’t yank it! Be gentle, or it will tear.
- Don’t boil the sugar water too hard—tiny bubbles are your friend. I almost turned up the heat too high, but remembered the recipe’s tip just in time.
- Use bread flour, not all-purpose. I tested this once with all-purpose for cookies, and it was a disaster—trust the flour type!
- Let the bagels cool completely before slicing. I may have sliced one too early and it squished—oops.
Final Thoughts (And a Plea for You to Try)
Making plain bagels at home was way easier than I thought. I went from “I’ll probably burn these” to “I’m a bagel master” in 2 hours. The best part? No preservatives, no weird additives—just fresh, chewy bagels made with my own two hands. I even packed one for lunch today, and my coworker asked where I bought it (score!).
If you’re on the fence about baking bagels, do it. Even if your first ones are wonky, even if you burn one (we’ve all been there), it’s so worth the effort. Tag me if you try it—I’d love to see your homemade creations!
