Homemade Salt Bagels

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Homemade salt bagels are perfectly chewy and golden brown, topped with a generous sprinkle of coarse salt that adds a delightful crunch and a burst of salty flavor in every bite.

Bagels have always been a go to breakfast or lunch for me whenever I needed something quick or portable.  Growing up in Pittsburgh we had a lot of bagel shops so I was really spoiled by all the different flavors I could choose from.

I currently live in a small town and we don’t have a single bagel shop.   I made my very first bagel when I was 30 because I was tired of buying subpar bagels at the grocery store and longed for the homemade bagels in the bagel shops.

What are bagels?

Bagels are a type of bread that originated in the Jewish communities of Poland. They have a dense, chewy texture and a ring shape with a hole in the middle. Bagels are made from a simple dough of flour, water, yeast, and salt, and are usually boiled before being baked.   This gives them their unique texture.

My favorite kind of bagels are salt bagels but even when we get to a bagel shop they are hard to find.  In fact, when we go to visit my family we have started calling the shop to reserve several salt bagels before we get there.

Since we can’t get them very often I was determined to make my own.  I’ve made them before and know that it’s just a simple bread dough to make them.   The time comes in for letting the dough rise, then boiling and baking the bagels.

When making salt bagels it’s important to have the right type of salt.  A coarse salt is best to use for these bagels because other salt will either melt while in the oven or won’t last long out of the over. 

Can I use other toppings?

Of course!  While this recipe is for salt bagels you can top your bagels with sesame seeds, poppy seeds, garlic, onion, or make a combination of all of these toppings.  You can also make plain bagels using this recipe. 

I set out to make my salt bagels.    The bagels were much simpler to make then I thought which means I can now make them more frequently. 

Ingredients:

• dry active yeast
• warm water (110 degrees)
• granulated sugar (this helps to activate the yeast)
• table salt
• all purpose flour (or you can use half all purpose and half whole wheat)
• egg yolk
• kosher or coarse salt

 To make the bagels combine the yeast and warm water in a large mixing bowl and let sit for 5 minutes.  Mix in the sugar and salt and mix well.

Add two cups of the flour and mix well.   Turn the dough onto a floured surface and knead in the remaining one cup of flour.  Take your time as this could take a while.  

After then dough has formed, knead the dough for five minutes or until it is no longer sticky.   Place in a greased bowl and cover with plastic wrap.  Allow to rise 1 1/2 hours or until the dough has doubled. 

Can I cover my bowl with a dish towel?

While you can cover it with a dish towel this is not ideal as it lets air in and out of the bowl.  Plastic wrap creates a barrier that traps moisture around the dough. This helps to keep the dough hydrated, which is important for a good rise and a good final texture.  It also prevents the dough from drying out which will make it rise faster and bigger. 

Punch down the dough and divide it into eight equal pieces.   Knead each piece into a small ball and poke your thumbs through the center to create a hole.   Work the dough into a donut shape that is 2 inches in diameter then place it on a cookie sheet.  Let the dough rest for 20-30 minutes.

Bring 2 quarts of water and 2 tablespoons of sugar to a boil in a large pan.   Preheat the oven to 400 degrees.

Drop the bagels into the boiling water two at a time. Allow to boil for 30 seconds on each side. Lift the bagels out of the water with a slotted spoon and drain on a paper towel.  Place back on a baking sheet. Repeat with remaining bagels.

Brush the tops of the bagels with the egg yolk and sprinkle heavily with the coarse salt.  Bake for 20 minutes or until they have browned.  Remove from oven and cool. 

These bagels were so good!   They were a little flatter than the ones I get at the bagel shop but they were just as yummy!   While the salt will start dissolving after 24 hours but the flavor of the salt will still be there. 

What do you put on salt bagels?

Salt bagels are great with a variety of cream cheese flavors.  They are also tasty with butter on them.  You can even put fruit jams on these bagels for a sweet and savory bite.

Homemade Salt Bagels

Make your favorite bagel shop bagels at home!

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Prep Time: 25 minutes minutes

Cook Time: 20 minutes minutes

1 hour hour 30 minutes minutes

Total Time: 2 hours hours 15 minutes minutes

Servings: 8 bagels

Author: Hezzi-D

Equipment

• 1 stock pot
• 1 cookie sheet
• 1 Mixing Bowl

Ingredients

For the Bagels:

• 1 c. warm water about 110 degrees
• 1 package active dry yeast
• 1 1/2 Tablespoons sugar
• 2 teaspoons salt
• 3 c. all purpose flour
• 1 egg yolk
• 3 Tablespoons coarse salt

For boiling the bagels:

• 3 quarts of water
• 2 Tablespoons sugar

Instructions

• In a large mixing bowl combine the warm water and yeast. Let stand for 5 minutes or until it is foamy. Mix in the sugar and salt.
• Slowly mix in 2 cups of flour. Turn onto a floured surface and knead in the remaining cup of flour. Continue kneading for about 10 minutes or until the dough is smooth and no longer sticky.
• Place in a greased bowl and cover. Allow to rise for 1 1/2 hours or until doubled.
• Cut the dough into 8 equal pieces. Knead each piece into a small ball and poke your thumbs through the center. Work the dough into a donut shape that is about 2 inches in diameter. Place on a cookie sheet. Repeat with the remaining half of the dough. Let all of the bagels rest for 20 minutes.
• Bring the water and sugar mixture to a boil in a large pan. Preheat the oven to 400 degrees.
• Drop the bagels into the boiling water 2 at a time. Allow to boil for 30 seconds on each side. Lift the bagels out of the water with a slotted spoon and briefly drain on a paper towel, then place on a baking sheet. Repeat with remaining bagels.
• Brush each bagel with the egg yolk. Sprinkle the bagels with kosher salt.
• Bake for 20 minutes or until the bagels are browned. Remove from oven and cool on a wire rack.

Notes

A Hezzi-D original recipe