There is something truly magical about biting into a perfectly chewy, golden-brown bagel that melts in your mouth and carries that beautifully balanced flavor. If you’ve ever wondered how to recreate that authentic experience at home, then you’re in for an absolute treat with this guide on How To Make Traditional Jewish Bagels Recipe. This recipe captures the essence of classic Jewish baking traditions, featuring a fantastic blend of simple ingredients, a patient proving process, and a special boiling step that gives bagels their signature shine and texture. Whether you’re an experienced baker or trying bagel-making for the first time, this will quickly become one of your all-time favorites to share with family and friends.
Ingredients You’ll Need
Believe it or not, the magic behind these irresistible bagels lies in a handful of straightforward ingredients. Each one plays a critical role in building the chewy crust, soft interior, and that quintessential bagel flavor that will keep you coming back for more.
- Dried active yeast: The essential leavening agent that brings life and rise to your dough.
- Maple syrup (or honey), warmed: Adds just the right amount of natural sweetness to balance the savory notes.
- Strong bread flour: The backbone of the bagel, providing necessary gluten for chew.
- Vital wheat gluten: Boosts elasticity and chewiness, making those bagels nicely springy.
- Salt: Enhances flavor and balances the sweetness in the dough.
- Lukewarm water: Activates the yeast and brings the dough together with just the right texture.
- Olive oil: A light coating for baking trays to prevent sticking and promote even baking.
- Seeds (poppy, sesame, etc.): Optional, but highly recommended for that classic bagel crunch and extra flavor.
How to Make How To Make Traditional Jewish Bagels Recipe
Step 1: Activate the yeast
Start by mixing the dried active yeast with 1 teaspoon of warmed maple syrup and a tablespoon of lukewarm water. Let this mixture sit for about 10 minutes until it becomes delightfully frothy—that’s your yeast waking up and ready to work its magic.
Step 2: Prepare the dry ingredients
In a large bowl, combine strong bread flour, vital wheat gluten, and salt. Give it a good stir, then create a well in the center where the wet ingredients will soon join. This method helps integrate everything evenly without overmixing the flour early on.
Step 3: Mix wet and dry ingredients
Once your yeast mixture is frothy, add in the remaining maple syrup and pour everything into the flour well. Then add the rest of your lukewarm water and begin mixing with your hand, working the ingredients together to form a stiff dough. At this stage, don’t expect it to be smooth—it’s purposely dry and crumbly.
Step 4: Knead the dough
Turn the dough onto a clean work surface and knead it thoroughly for about 10 to 15 minutes until it becomes smooth, elastic, and beautifully soft. This kneading step requires some arm strength but it’s so worth it because it develops the gluten network that defines the bagel’s chewy texture.
Step 5: First proving
Place your elastic dough ball back into a clean bowl, cover it with a tea towel and set it somewhere warm to prove for 2 to 3 hours. Watch it rise until it’s roughly doubled in size, signaling that the yeast has done its important fermentation work.
Step 6: Prepare baking trays and divide dough
Once proved, lightly oil silicone parchment-lined baking trays to keep your bagels from sticking. Punch down the dough to release air bubbles, then divide it into equal pieces. Roll each into a ball, flatten slightly and poke a hole through the middle to form that iconic bagel shape. Arrange carefully on your trays.
Step 7: Cold fermentation
Cover the trays tightly with wax wraps or cling film and place them in the fridge overnight. This slow cold fermentation step develops deeper flavors and a better texture, which is what makes this recipe truly traditional.
Step 8: Boiling and topping
The next day, let your bagels come to room temperature while heating your oven to 240°C (465°F). Boil a large pan of water and gently cook the bagels in batches for 30 seconds on each side. This gives the bagels their classic shiny, chewy crust. If you’re adding toppings like poppy or sesame seeds, sprinkle them on after boiling while the bagels are still warm.
Step 9: Baking
Place your boiled and topped bagels back on the lined trays and bake for 6 minutes, then flip and bake for another 6 minutes. The result will be gorgeously browned, crusty outside bagels with a soft, chewy interior that’s pure bliss.
How to Serve How To Make Traditional Jewish Bagels Recipe
Garnishes
Traditional toppings such as sesame seeds, poppy seeds, or even everything bagel seasonings elevate your bagels with extra nutty and savory notes. For a classic touch, a schmear of cream cheese is simply perfect. Alternatively, spread on some butter or a drizzle of honey for a different spin.
Side Dishes
Bagels naturally pair well with a variety of sides. Try serving alongside smoked salmon, sliced tomatoes, red onions, and capers for that iconic deli-style bagel. For a cozy meal, pair with a fresh bowl of chicken soup or your favorite salad to complement the hearty bread.
Creative Ways to Present
Why not turn your traditional Jewish bagels into a gourmet breakfast or lunch? Slice them into halves, toast lightly, and stack with avocado, eggs, or deli meats. You can also use them as burger buns for an exciting twist, bringing that perfect chew and flavor to your next BBQ or dinner.
Make Ahead and Storage
Storing Leftovers
Leftover bagels keep wonderfully in an airtight container at room temperature for up to two days. To maintain their chewiness, avoid refrigerating them directly as this can dry them out.
Freezing
For longer storage, freeze fully cooled bagels in a sealed freezer bag. They can last up to three months this way. When you’re ready to enjoy, simply thaw at room temperature or quickly toast from frozen.
Reheating
To revive bagels, slice and lightly toast them until warm and slightly crispy on the outside. If you prefer a softer bite, briefly microwave with a damp paper towel wrapped around the bagel to retain moisture.
FAQs
Can I use regular flour instead of bread flour?
While regular all-purpose flour will work in a pinch, bread flour is preferred because of its higher protein content, which helps build the strong gluten network essential for that signature bagel chew.
Is it necessary to boil the bagels before baking?
Yes! Boiling is what sets bagels apart from regular bread, creating the shiny, crispy crust and dense interior everyone loves in a traditional Jewish bagel.
Can I make the dough without vital wheat gluten?
You can, but adding vital wheat gluten improves the texture significantly, making the bagels more elastic and chewy. If you don’t have it on hand, increase the kneading time to help develop gluten.
How long can I let the dough prove?
The initial prove should be about 2 to 3 hours until doubled. The overnight cold prove in the fridge is essential for flavor development, but you can stretch it up to 24 hours if needed.
What’s the best way to store freshly baked bagels?
Keep them in an airtight container at room temperature for 1-2 days for the best texture. For longer-term storage, freezing is your best option to preserve freshness.
Final Thoughts
Making bagels from scratch might seem a little daunting at first, but once you master How To Make Traditional Jewish Bagels Recipe, you’ll be rewarded with an authentically delicious, hands-on baking experience that’s simply unbeatable. The joy of pulling those fresh, golden bagels from your oven and sharing them warm with loved ones is incomparable. So roll up your sleeves, embrace the process, and get ready to fall in love with bagel-making all over again!
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How To Make Traditional Jewish Bagels Recipe
Learn how to make traditional Jewish bagels at home with this straightforward two-day recipe. These classic bagels have a chewy texture and golden crust, achieved by boiling before baking. The dough is enriched with vital wheat gluten for perfect elasticity, then topped with your choice of seeds like poppy or sesame for an authentic finish.
- Total Time: 1 hour 15 minutes active (plus 2-3 hours first proof and overnight cold proofing)
- Yield: 10 bagels
Ingredients
Yeast Mixture
- 1 tsp dried active yeast
- 3 tsp maple syrup (or honey), warmed
- 1 tbsp lukewarm water (for yeast activation)
Dough
- 750 g strong bread flour
- 1 tbsp vital wheat gluten
- 2 tsp salt
- 385 ml lukewarm water
Topping and Finishing
- Olive oil (for greasing)
- Seeds (poppy, sesame, etc.) optional
Equipment
- Large mixing bowl
- Baking trays
- Clean tea towels
- Silicone parchment or baking mats
- Wax wraps or cling film
- Large shallow pan
Instructions
- Activate Yeast: Mix the dried active yeast with 1 tsp of warmed maple syrup and 1 tablespoon of lukewarm water. Let this mixture sit for about 10 minutes or until it becomes frothy, indicating the yeast is active.
- Combine Dry Ingredients: In a large bowl, stir together the bread flour, vital wheat gluten, and salt. Create a well in the center to hold wet ingredients and yeast mixture.
- Mix Dough: Add the frothy yeast mixture along with the remaining maple syrup into the flour well. Pour in the remaining lukewarm water, then mix by hand until a stiff, crumbly dough forms.
- Knead Dough: Transfer the dough to a clean work surface and knead vigorously for 10-15 minutes until it becomes smooth, elastic, and less sticky.
- First Proof: Place the dough ball in a clean bowl, cover with a tea towel, and let it rise in a warm spot for 2 to 3 hours, or until it doubles in size.
- Prepare Baking Sheets: Line baking trays with silicone parchment or baking mats and lightly brush with olive oil to prevent sticking.
- Shape Bagels: Gently punch down the dough to deflate it, then divide into equal pieces. Roll each piece into a ball, flatten slightly, and create a hole in the center to shape each bagel. Arrange on the prepared baking trays.
- Cold Proof: Cover the trays tightly with wax wraps or cling film and refrigerate overnight or place in a cold area to slow-proof.
- Bring to Room Temperature: The next day, remove the bagels from cold storage and let them rest at room temperature for 30-40 minutes.
- Preheat Oven and Boil Water: Preheat oven to 240°C (465°F/gas mark 8). Heat a large shallow pan of plain water on the hob until boiling.
- Boil Bagels: Boil a few bagels at a time without overcrowding for 30 seconds on each side, maintaining gentle water agitation to prevent sticking.
- Apply Toppings (Optional): If desired, immediately sprinkle seeds onto the warm boiled bagels for coating. Place the bagels onto clean tea towels to absorb excess moisture from the bottoms.
- Arrange for Baking: Place the boiled (and optionally seeded) bagels back on the baking trays, spacing them about 1 inch apart.
- Bake Bagels: Bake in the preheated oven for 6 minutes, then flip each bagel over and bake for an additional 6 minutes until golden brown and crusty.
- Cool and Serve: Remove the bagels from the oven and cool slightly on a wire rack. Serve warm with your favorite fillings.
Notes
- The two-step proofing process (warm then cold) is essential for achieving the authentic bagel texture.
- Vital wheat gluten improves the chewiness and structure of the bagels.
- Boiling before baking gives bagels their distinctive glossy crust and dense crumb.
- You can replace maple syrup with honey according to preference.
- Be careful not to overcrowd the boiling water to prevent bagels from sticking to each other.
- Using a clean tea towel after boiling prevents soggy bottoms.
- Customize toppings with seeds like poppy, sesame, or everything bagel seasoning.
- Store leftover bagels in an airtight container and toast before serving for best freshness.
- Prep Time: 45 minutes (including initial mixing and kneading, excludes proofing times)
- Cook Time: 15 minutes (boiling and baking combined)
- Category: Dinner
- Method: Baking
- Cuisine: Jewish
