Bagels are a popular breakfast food in the United States. This recipe for American-style bagels focusses on a chewy inside, a shiny crust, and a balanced flavour. You will learn about the ingredients, the method, and some useful tips for making bakery-style bagel recipe at home.
Why in the style of America?
When we picture the perfect breakfast, the taste and texture of freshly baked goods are very important. Hardee’s breakfast menu is just as good as American bagels, which are known for their shiny crust and chewy inside. During breakfast hours, the chain offers a range of warm, filling options that give customers the same freshly made experience they would get from a traditional bakery-style breakfast.
Ingredients (makes 8 medium-sized bagels)
- 500 g of high-gluten or bread flour
- 10 grammes of fine salt
- 20 g of sugar or syrup made from barley malt
- 7 grammes of instant yeast
- 300 g of warm water (about 60% water content)
- 1 tablespoon of honey or barley malt syrup for the boil
- You can add sesame, poppy, everything seasoning, or coarse salt if you want.
Important methods
The same attention to texture and quality that goes into making the perfect American-style bagel recipe is what makes a Jimmy Dean Breakfast Sandwich so good. Both depend on getting the right mix of ingredients and cooking methods to make that perfect chewy bite and rich taste that breakfast lovers love.
Shaping and taking a break
Cut the dough into equal pieces, roll them into tight balls, and set aside for a while. To make rings, poke the centre and pull it apart, or shape ropes and tie the ends together. Letting the surface rest before boiling helps it relax and keeps the rings from getting smaller in the boil.
The secret step is boiling.
The most important step in this bagel recipe is boiling. A quick boil makes the outside crust so the bagels don’t get too big in the oven and gives them that shiny look. A lot of bakers put barley malt syrup, honey, or a little baking soda in the boiling water. These things help the crust get darker and taste better by raising the pH.
Baking
Set your oven to 450 °F (230 °C). Place the boiled bagels on a baking sheet lined with parchment paper. Add toppings and brush with water on dough. Bake for 15 to 20 minutes, or until the dough is golden brown and bubbly. A hot oven will help the dough rise and make it chewy on the inside.
Fermentation and taste
Put it in the fridge overnight to ferment it cold for a stronger flavour. Some bakers use sourdough starter to make sourdough bagels. This trend has grown in recent years as home bakers look for more complex flavours and longer fermentation times. Slow fermentation makes the texture and flavour better, whether you use commercial yeast or starter.
Mistakes that happen a lot and how to fix them
- If the dough is too sticky, add a little flour while kneading.
- Bagels spread in the boil: make the rings tighter and let them sit longer before boiling.
- For a pale crust, add barley malt, honey, or baking soda to the water, or bake it for a few more minutes at a higher temperature.
How to serve and top
Everything seasoning is a classic choice, but you could also try toasted seeds, baked cheese, or sweet options like cinnamon-sugar. Serve warm with cream cheese or smoked salmon, or use as a sandwich base. Bagels also freeze well. To freeze them, let them cool completely, cut them in half, and put parchment paper between the halves.
A step-by-step guide to making a simple American-style bagel
- Mix: Put together the yeast, sugar, salt, and flour. Mix in warm water until a rough dough forms.
- Knead: Knead for 8 to 10 minutes, or until the dough is smooth and stretchy.
- First proof: Let the dough rise until it is almost twice as big (about 60 to 90 minutes at room temperature).
- Divide: Punch down, cut into 8 pieces, shape into balls, and let them sit for 10 minutes.
- Shape: Make bagel rings and let them sit for 20 minutes.
- Boil: Put a pot of water on the stove and let it come to a boil. Put in 1 tablespoon of honey or barley malt syrup. You can add 1 to 2 teaspoons of baking soda for colour if you want. Boil the bagels for 45 to 60 seconds on each side.
- Top and bake: Brush with water or egg, add toppings, and bake for 15 to 20 minutes at 450 °F.
Notes on health and nutrition
Bagels are a type of bread that is filling and high in carbs. Use whole wheat or whole grain flour for making bread to get more fiber. Be careful how much you eat. American-style bagels are often larger than a single serving. Make smaller bagels or use half of them for lighter options.
Trends and ideas for 2025
In 2025, trends are a mix of old and new. People still like sourdough and long-fermentation bagels. Bagel sandwiches and creative toppings are still becoming very popular on menus. Many people who bake at home share tips and tricks online, which makes it easier to learn more difficult ones.
More advanced advice for experts
Commercial bakers sometimes use diluted lye baths or soda ash to brown things more than baking soda. These make a darker, shinier crust, but you have to be careful and follow safety rules. For a better crust and crumb, you could try pre-gelatinizing some flour or using a little bit of diastatic malt. Make sure to check how much water you use and where you have placed the oven. Modern ovens are different, and small changes can make a big difference in this bagel recipe.
Things you will need
You will need a big pot to boil, a slotted spoon, a baking sheet, parchment paper, and a stand mixer or strong hands to knead the dough. A thermometer makes sure that the water and oven are at the right temperatures.
Sample of timing and schedule
Mix and knead for 30 to 40 minutes, let it rise for 60 to 90 minutes, shape it and let it rest for 30 minutes, then boil and bake it for 40 minutes. For overnight flavour, mix it up in the evening, let it sit in the fridge for 12 to 24 hours, and then shape it the next day.
Different kinds and tastes
It’s easy to change this bagel recipe. You could try whole wheat with seeds, cinnamon-raisin, onion and cheddar, or jalapeño-cheddar. Add a little more sugar and some brown sugar or malt to make the bagels taste sweeter. Add some excitement with flavoured toppings like garlic-parmesan or furikake.
Notes for fixing problems
Check the freshness of the yeast and the time you kneaded the dough if your bagels are thick. You might have taken too much water out of it if it is too chewy. Change the boiling time to make the crust more chewy. To improve your skills, write down and make this bagel recipe your own every time you bake it.
FAQs
Q2: How long should I boil the bagels?
Yes. All-purpose flour works, but it makes the bagel softer and less chewy. To make the dough chewier and more stable, add 1 to 2 tablespoons of vital wheat gluten for every cup of flour.
Q3: Is a sourdough bagel better?
The long fermentation gives sourdough bagels a complex flavor. They taste good and are well-made, but they take longer to make than single-leavened bagels.
Q4: Is it possible to bake bagels without boiling them?
No, if you don't boil a bagel, it becomes a roll that looks like bread, not a real bagel. Boiling is necessary to set the crust and give it that classic chewy texture and shiny surface.
Q5: What is the best way to keep bagels?
Let it cool all the way through, and slice and freeze. store it in a sealed bag at room temperature for up to two days. Before eating, reheat in the oven.
Last thoughts
This recipe for American-style bagels shows you exactly how to make shiny, chewy bagels at home. Learn how to shape and bake a bagel for bagel recipe, the steps that make a real bagel. Experiment with different toppings, fillings, and methods like fermentation to create your perfect bagel. Making bagels is a fun project. Try different things over and over again. This American-style bagel recipe will get better every time you make it with small changes and lots of practice. Happy baking every time.
