Homemade bagels from scratch are easier than you might think! These are generously sprinkled with poppy and sesame seeds and flavoured with garlic and onion. Best eaten fresh out of the oven!
Hello hello! How are ya? Can you believe this is the last full week of February?! Holy moly! We had a lovely weekend—>no pun intended because we had a late Valentine’s celebration. Saturday night hubby and I made a whole bunch of Indian food together. We have enough leftovers to last all week (ok not that long, but we do have a lot!). We made my veg korma, dal with pickled onion, rice, and lamb samosas. It was so good and we had lots of fun making it together. If you follow me on Instagram, I posted a story of the meal. Did you make anything delish this past weekend? So, let’s continue the food talk (my favourite topic) with these easy homemade bagels!
How to Make Homemade Bagels from Scratch
Only a few ingredients are required to make homemade bagels. Plus, they are pretty simple ingredients that you probably have in your pantry right now.
If you’ve made bread before, these bagels are no more difficult than that. Even if you haven’t made bread, these are easy to prepare. Once the dough is all ready to form into a bagel, roll out a ‘rope’ of dough overlapping the ends and pressing down slightly. It’s not going to join ‘perfectly’, of course. You’d be surprised how well they stay together in the honey infused water.
Montréal vs. New York Style Bagels
Bagels are not just bagels, ya know. I mean, to be honest, I’m gonna eat a bagel if it’s in front of me no matter what ‘style’ it is.
How do Montréal style bagels differ from New York style bagels? Well, typically New York style bagels are a bit larger with smaller holes than Montréal style bagels. And Montréal style bagels are often made with egg and boiled in water infused with honey before baking in a wood fire oven. Because these homemade bagels are boiled in honey water and then baked, they get a lovely, crispy (and shiny) exterior and have a little sweetness. The texture is even a bit different. New York style bagels are soft and chewy, whereas Montréal style bagels are denser.
These don’t have egg, nor are they baked in a wood-fired oven (boy, wouldn’t that be awesome to have one of those in the kitchen?!) I wouldn’t say these are ‘true’ Montréal style bagels, but they freakin’ taste amazing and are closer to Montréal style bagels than the New York variety. I hardly ever buy store made bagels, but put a homemade one in front of me and it’s gone in seconds. I dunno, there’s just something about it!
What to Put on a Homemade Bagel?
So, a debate – what do you put on your homemade bagel? Do you enjoy as is or smear with butter or copious amounts of cream cheese? Homemade bagels are so delicious straight out of the oven so they really don’t need anything, but you can’t go wrong either way.
Whatever you decide to smear on these homemade bagels (or even if you eat them as is), hope you love ’em!
Until next time take care and chit chat again soon!
P.S. If you think these homemade bagels will make your belly happy too, please be sure to hit that little Pin button. Many thanks, you guys! XO
- 3 2/3 cup all purpose flour
- 1 tbsp instant dry yeast
- 1.5 tsp salt
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1 1/4 cup warm water
- 1/2 cup honey -divided
- 3 tbsp vegetable oil -plus about 1 tsp to oil bowl
- 2 tbsp sesame seeds
- 2 tbsp poppy seeds
- Pam Baking spray -to spray plastic wrap or wax paper
- In a stand mixer with a dough hook, combine flour, yeast, salt, onion powder and garlic powder. Stir to combine. Add the water, half of the honey (1/4 cup) and the oil. Mix until a ball forms, about 5 minutes. Alternatively, you can combine in a bowl and knead on a lightly floured counter top.
- Shape the dough into a lightly oiled bowl, turning to coat dough in oil. Cover with a damp towel and let rise in a warm place about 60 minutes. Dough will rise about 50%.
- Shape dough into a log and cut into 12 equal pieces. The easiest way to do this is to cut log in half, cut each half in half and then cut each remaining piece into thirds. Roll each piece into a 9 inch rope and form in a circle (bagel). To join ends together, overlap ends and press slightly to join. These are not going to look perfect, but they will stay together. Place on lightly floured surface and cover with plastic wrap or wax paper (spray the plastic wrap or wax paper lightly with baking spray). Let rise for about 15 minutes.
- Preheat the oven to 450 F. Place parchment paper on two baking sheets. Divide 1 tbsp. each of sesame seeds and poppy seeds among two baking sheets.
- In a large pot of boiling water, add the remaining honey (1/4 cup) and stir to combine. Gently place bagels in water (I cooked 4 at a time) and cook until slightly puffed, about 3 minutes, turning once. Remove with a slotted spoon, shaking off excess water and place on prepared pan. Sprinkle with remaining sesame seeds and poppy seeds.
- Bake on 2nd lowest rack in oven for about 17-18 minutes, turning halfway until they are golden brown. Let cool 15 minutes. Enjoy!