15 Ways to Make Homemade Bagels: Soft, Chewy & Delicious Recipes

The ultimate guide to making homemade bagels, from soft and chewy to deliciously aromatic, is here! Embark on an exciting adventure in the kitchen with this 15-way culinary delight.

Begin by sourcing the freshest of grains, such as rye or wheat, for optimal flavor and texture. In a large bowl, mix 1 cup of water, 2 packets of yeast, and 1 tablespoon of sugar until the mixture froths. Gradually add in 2 1/4 cups of flour, kneading until smooth.

Perfect the process with a traditional levain, which is the French term for sourdough starter. Feed it daily with equal parts flour and water, discarding the discard daily, until it becomes an active ferment. Use this in place of or in addition to regular yeast. For every batch, include 1/4 cup of the ferment in your dough.

Ensure your home is at the perfect temperature for a successful dough rise. A humidor or bread box works wonders. After adding the ferment, cover the dough loosely with a clean kitchen towel and let it rise until it doubles in size, about 1 hour to 1 hour and 30 minutes.

Using your fingers or a pastry cutter, shape the dough into a tight ball at the beginning of the next rise. Form a bagel by cutting an "x" in the center with a sharp knife, creating two equal-sized pockets. In the first pocket, make a raised "tower," resembling a sumo wrestler.

Melt 1 tablespoon of butter in a small skillet, then generously brush the tops of the bagels to ensure they are well-coated. After rising for the final time (about 20 minutes), bake on a preheated baking stone or pizza peel at 500°F for 12-15 minutes. Use a wide, flat spatula to remove from the preheated baking surface, revealing a peeking golden-brown exterior and a deliciously chewy interior.

Store delectable homemade bagels in a paper towel-lined bag or an airtight container to preserve freshness. Enjoy sharing the love of homemade bagels with friends and family!