Bagel House in Casa Grande, Arizona, has become a beloved local spot for fresh, hand-rolled bagels and hearty breakfast sandwiches. This recipe recreates the classic New York-style bagel experience at home: a chewy exterior, a soft and dense interior, and that unmistakable malt sweetness. With a simple boiling step and a hot oven, you can enjoy bakery-quality bagels any morning.
Ingredients
- 4 cups (500 g) bread flour, plus more for dusting
- 1 tablespoon (9 g) instant yeast
- 2 tablespoons (25 g) granulated sugar
- 1 tablespoon (18 g) fine salt
- 1 ½ cups (355 ml) warm water (110°F/43°C)
- 2 tablespoons (30 ml) barley malt syrup or honey (for boiling)
- 1 large egg white (for egg wash, optional)
- Toppings: sesame seeds, poppy seeds, everything bagel seasoning, flaky salt, or dried garlic flakes
Instructions
- In a large bowl, whisk together the bread flour, yeast, sugar, and salt. Add the warm water and stir with a wooden spoon until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. If using a stand mixer, use the dough hook on medium-low for 6–8 minutes. The dough should be stiff but slightly tacky.
- Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot for 1 hour, or until doubled in size.
- Punch down the dough and divide it into 8 equal pieces (about 100 g each). Roll each piece into a tight ball, then poke a hole through the center with your thumb and gently stretch to form a ring about 3–4 inches (8–10 cm) wide. Place the shaped bagels on a floured baking sheet, cover, and let rest for 20 minutes.
- Preheat the oven to 425°F (220°C). Bring a large pot of water to a rolling boil and add the barley malt syrup or honey.
- Carefully drop 2–3 bagels at a time into the boiling water. Boil for 1 minute per side, using a slotted spoon to flip. Boiling longer gives a chewier crust; boiling shorter yields a softer bagel.
- Remove the boiled bagels with a slotted spoon and place them on a parchment-lined baking sheet. If using egg wash, brush the tops lightly with the beaten egg white, then sprinkle with your chosen toppings.
- Bake for 18–22 minutes, until deep golden brown. For food safety, if you plan to fill these with eggs or meat later, ensure those fillings reach the USDA FSIS safe minimum internal temperature: 160°F (71°C) for ground meat and egg dishes, and 165°F (74°C) for poultry. The bagels themselves are a baked good and do not require a temperature check.
- Let cool on a wire rack for at least 15 minutes before slicing. They will firm up as they cool.
Tips
- Use bread flour: It has more protein than all-purpose, which creates the chewy texture bagels are known for. If you only have all-purpose, the bagels will be softer and less dense.
- Don’t skip the boiling: Boiling sets the crust and gives that shiny, chewy exterior. It also prevents the bagels from puffing too much in the oven.
- Check your yeast: If using active dry yeast instead of instant, dissolve it in the warm water with a pinch of sugar and let it foam for 5 minutes before mixing. Instant yeast can go straight into the flour.
- Cold proof for more flavor: After shaping, you can refrigerate the bagels overnight. This develops a more complex, tangy flavor and makes them easier to handle. Just bring them to room temperature before boiling.
Serving Suggestions
Serve these bagels warm with cream cheese, lox, capers, and red onion for a classic New York-style breakfast. They also make excellent sandwich bases for turkey, ham, or a veggie spread. For a Casa Grande twist, try them with a thick layer of jalapeño cream cheese and crispy bacon.
Variations
- Everything Bagel: Mix 2 tablespoons each of sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes, and 1 teaspoon flaky salt. Sprinkle generously after egg wash.
- Cinnamon Raisin: Add 1 teaspoon ground cinnamon to the dry ingredients and knead in ¾ cup (120 g) raisins before the first rise.
- Jalapeño Cheddar: Fold ½ cup (60 g) shredded cheddar and 2 finely diced jalapeños into the dough after kneading.
- Sourdough: Replace 1 cup (240 ml) of the water with 1 cup (240 g) of active sourdough starter and reduce the yeast to ½ teaspoon. The rise time will be longer.
Storage and Reheating
Store bagels in a paper bag at room temperature for up to 2 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to 3 months. To reheat, slice and toast, or wrap in foil and warm in a 350°F (175°C) oven for 10 minutes. Avoid microwaving whole bagels, as they become rubbery.
Frequently Asked Questions
Why are my bagels too dense or tough? Over-kneading or using too much flour can make the dough stiff. The dough should be firm but slightly tacky. Also, make sure not to over-boil; 1 minute per side is enough.
Can I use all-purpose flour instead of bread flour? Yes, but the texture will be less chewy and more like a soft roll. You can add vital wheat gluten (1 tablespoon per cup of flour) to mimic bread flour.
Why didn’t my bagels rise in the oven? The dough might have been over-proofed, or the yeast was old. Check that your water temperature is not too hot (above 130°F/54°C kills yeast) and that your yeast is fresh.
Can I make the dough in a bread machine? Yes, use the dough cycle. After it finishes, proceed with shaping and boiling.
How do I get a shiny, blistered crust? Boiling in malt syrup or honey helps. Also, a very hot oven (450°F/230°C) and a baking stone or steel can create more oven spring and a shinier crust.
Are these bagels vegan? The basic recipe is vegan, as it uses no dairy or eggs. Just skip the egg wash and use a water or oil spray before adding toppings.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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