As soon as the temperature dips below 60°F, something magical happens-I suddenly believe I can bake anything and everything. It's like the crisp fall air carries a whisper, "Preheat your oven, girl!" And who am I to argue? From fresh bagels to all things cinnamon-scented, fall is prime baking season in my house.
This week, I'm kicking things off with homemade bagels, because what's more comforting than a warm, chewy bagel on a chilly morning? Oh, and for my fellow cinnamon addicts, I couldn't resist a second batch-cinnamon raisin bagels, anyone? Not only does baking make the house smell amazing, but it's also perfect for meal prep. I've got my breakfast covered for the week, and you can too!
Whether you're an experienced home cook or just someone who's tired of buying store-bought, this is your sign to start baking your own goodies at home. Trust me, nothing says "I've got my life together" quite like a freshly baked batch of bagels sitting on your counter. Plus, who doesn't love a little cinnamon-spiced happiness as the leaves start to fall?
What You'll Need to Make These Cozy Fall Bagels:
Bread Flour - This gives your bagels that perfect chewy texture. Regular flour just won't cut it!
Yeast - The magic ingredient that makes your bagels rise and shine. (Okay, mostly just rise, but still!)
Sugar - For a touch of sweetness. You know you need a little sugar in your life.
Salt - To bring out all the flavors and make your bagels taste like, well, bagels!
Warm Water - Not too hot, not too cold. Just right to wake up that yeast.
Barley Malt Syrup or Honey - Optional but recommended if you want that authentic bagel shop flavor. (And a little shine on top!)
Your Favorite Mix-ins - Feeling fancy? Toss in some cinnamon and raisins like I did for those fall vibes.
A Big Pot of Water - For boiling those bagels before they hit the oven-this is what gives them their classic chewy exterior.
Your Oven - Because without it, they're just lumps of dough, let's be honest.
FAQs:
Can I make the dough ahead of time?
Yes! You can let the dough rise overnight in the fridge. In the morning, shape, boil, and bake your bagels as usual for fresh bagels without the early-morning prep.How do I store them?
Store leftover bagels in an airtight container for up to 2 days, or freeze them for up to 3 months. Toast them straight from the freezer to enjoy!What if I don't have bread flour?
You can use all-purpose flour in a pinch, but bread flour will give you that perfect chewy texture bagels are known for.
What Do You Think? Share Your Bagel Magic!
Now that you've got your bagels baked, I want to hear all about it! Did you try the classic plain or get adventurous with the cinnamon raisin batch? Or maybe you went rogue and created your own fall-inspired flavor combo-pumpkin spice, anyone? 😏
Drop a comment below or share a picture of your homemade bagels! Let me know how your kitchen adventure went, any tweaks you made, and if you're as obsessed with these as I am. And if you're meal-prepping with them, tell me how you're using your bagels throughout the week! Bonus points if you make me drool with your creations. Can't wait to hear from you!
Easy Homemade Bagels
Ingredients
Ingredients
- Bread flour
- Yeast
- Sugar
- Salt
- Warm water
- Barley malt syrup or honey optional
- Cinnamon and raisins or other mix-ins (optional)
Instructions
- In a large bowl, combine the bread flour, yeast, sugar, and salt.
- Gradually add the warm water and mix until a dough forms; knead until smooth and elastic.
- If making cinnamon raisin bagels, knead in the cinnamon and raisins now.
- Cover and let the dough rise until doubled, about 1 hour.
- Divide the dough into portions, shape into balls, poke a hole in the center of each, and stretch into a bagel shape.
- Bring a large pot of water to a boil, adding the barley malt syrup or honey if using.
- Boil the bagels for 1-2 minutes per side, then transfer to a baking sheet.
- Bake at 425°F (220°C) for 20-25 minutes, until golden brown.
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