Why Homemade Bagels Are Worth It (And So Much Better Than Store-Bought!)
If you’ve never made bagels from scratch, get ready to be amazed! There’s something incredibly satisfying about pulling a batch of golden, chewy bagels out of the oven, knowing they’re made with simple, wholesome ingredients—especially when you use nutrient-rich stone-ground flour. Once you taste the difference, you’ll never go back to store-bought again!
The Secret to the Best Bagels: Stone-Ground Flour
A good bagel is all about texture—a crisp, golden crust with a dense yet tender inside. The key? High-quality flour. Our stone-ground flour retains more of the wheat’s natural nutrients and flavor, giving your bagels an unbeatable depth of taste and texture. Unlike commercial flours that are heavily processed and stripped of their goodness, stone-ground flour preserves the grain’s bran, germ, and natural oils, making it a more nutritious and flavorful choice.
Using stone-ground flour in your bagels not only enhances the taste but also makes them easier to digest and more filling. Plus, when you bake from scratch, you know exactly what’s going into your food—no preservatives, no unnecessary additives, just pure, wholesome ingredients.
Homemade Bagel Recipe
For the Dough:
- 5.5-6 cups (762g) All Purpose Flour
- 1 tbsp (9g) instant yeast
- 1 tbsp (18g) fine sea salt
- 1 1/2 tbsp (32g) honey or brown sugar
- 2 cups (473g) lukewarm water
For the Water Bath:
- 6-8 cups (64oz) water
- 2 tbsp honey, or brown sugar
For Topping:
- 1 egg white
- Desired toppings (cheese, sesame seeds, poppy seeds, everything seasoning, etc.)
How to Make Perfect Bagels from Scratch
Step 1: Prepare the Dough
In a stand mixer fitted with a dough hook, combine all dough ingredients and knead on medium-low for about 7-10 minutes (or knead by hand for 10-15 minutes) I prefer kneading by hand to ensure the right texture/ stickiness of the dough. The dough should be stiff yet slightly tacky. After the 5th cup of flour, I start adding/kneading the flour 1/4 cup at a time to ensure the right consistency is achieved and that the flour is properly incorporated into the dough. Place in a lightly greased bowl, cover, and let rise for 1 to 1 ½ hours, until puffy but not necessarily doubled.
Step 2: Shape the Bagels
Punch down the dough and divide into 10 equal pieces. Roll each into a tight ball, cover, and let rest for 15 minutes. Then, poke a hole through the center of each ball and stretch it out to about 1 ½ inches wide. Place shaped bagels on greased, parchment-lined baking sheets and let them rest for 45 minutes to 1 hour until visibly puffed.
Step 3: Prepare the Water Bath
Preheat your oven to 450°F. In a wide pot, bring water, brown sugar/ honey, to a gentle boil. Carefully drop bagels into the water (2-4 at a time), boiling for 1-2 minutes per side. Remove and place back on the baking sheet.
Step 4: Top and Bake
Brush bagels with an egg white wash and dip into your favorite toppings. Bake at 450°F for 17-25 minutes, rotating pans halfway through, until golden brown. Cool on a wire rack for 20 minutes before slicing.
Why You’ll Never Buy Store-Bought Again
Baking bagels at home isn’t just about the taste and nutrition (though they’re undeniably better!). It’s about bringing real, homemade goodness back into your kitchen. When you bake from scratch with quality ingredients like stone-ground flour, you’re feeding your family food that’s healthier, more natural, and full of flavor.
Store-bought bagels often contain preservatives and refined flours that lack the depth and nutrition of homemade versions. Plus, nothing beats the satisfaction of biting into a freshly baked bagel that YOU made—crisp on the outside, soft and chewy on the inside, and packed with homemade goodness.
Get Started with the Best Flour
If you’re ready to take your baking to the next level, start with the best ingredients. Our stone-ground flour gives you superior taste, texture, and nutrition. Order a bag today and start making incredible homemade bagels your whole family will love!