There’s nothing quite like the satisfaction of biting into a fresh, chewy bagel with that perfect golden crust and soft, flavorful interior. If you’ve been wanting to try your hand at making bagels at home, you’re in the right place. These Simple Chewy Bagels With Fresh Milled Flour are a delicious way to enjoy wholesome, homemade goodness while using the freshest ingredients possible. By milling your own flour, you unlock the true flavors of the grain, resulting in a bagel that’s not only chewy but also packed with nutrients.
Whether you love your bagels topped with cream cheese and lox, prefer a simple toasted bagel with butter, or enjoy them with a sprinkle of your favorite seasoning, this recipe is sure to become a staple in your home baking routine. It’s simple, rewarding, and the perfect way to make fresh, high-quality bagels any day of the week.
Why Use Fresh Milled Flour for Bagels?
Using fresh milled flour for bagels isn’t just about making them from scratch; it’s about enhancing flavor, nutrition, and texture. When you mill your own flour, you retain all the essential nutrients and oils that are often lost in processed flour. This means your bagels are not only fresher but also healthier, as they contain more vitamins, minerals, and fiber.
Fresh milled flour also gives bagels a distinct chewiness and a depth of flavor that’s hard to achieve with store-bought flour. The natural oils and freshness of the grain create a richer taste and a texture that’s perfectly chewy and satisfying. For this recipe, I recommend milling hard white wheat or another high-protein grain to achieve the ideal bagel consistency.
Additionally, using fresh milled flour allows you to customize your grains, ensuring you’re using the freshest and most nutritious ingredients for your bagels. This method is perfect for home bakers who want to elevate their bagel game and experience the benefits of wholesome, fresh baking.
Ingredients for Simple Chewy Bagels With Fresh Milled Flour
To make these delicious and chewy bagels, you’ll need a few simple ingredients, most of which you probably already have in your pantry. Using fresh milled hard white wheat ensures the best flavor and texture for your bagels. Here’s what you’ll need:
- Fresh Milled Hard White Wheat Flour – This provides a wholesome, rich flavor and a perfect chewy texture.
- Water
- Salt – Adds flavor and helps control the fermentation process.
- Instant Yeast – To give your bagels the rise they need.
- Barley Malt Syrup – This traditional ingredient gives bagels their signature flavor and chewy crust. If you don’t have barley malt syrup, you can substitute with molasses, brown sugar, or honey for a slightly different but equally delicious flavor.
- (Optional) Vital Wheat Gluten – Adding a small amount of vital wheat gluten can help create a chewier texture and improve the dough’s elasticity. However, if you prefer not to use it, your bagels will still turn out delicious without it.
These ingredients combine to create a bagel that’s chewy on the inside and perfectly crusty on the outside.
Recommended Tools and Products for Making Chewy Bagels
Grain mill: Save $20 with code “LOVELYBELLBAKES20”
Baking scale: Helps with precision, ensuring your measurements are accurate for consistent results.
Mixer: A reliable mixer saves time and effort when kneading the dough for bagels.
Proofing pan with lid: Allows the bagels to proof overnight, creating the perfect texture and flavor.
Slotted spoon: Ideal for lifting bagels out of the boiling water without damage.
Bench scraper: Great for dividing and shaping the dough into perfect portions.
Baking pan: A high-quality pan ensures even baking and a beautiful crust.
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Step-by-Step Instructions for Simple Chewy Bagels With Fresh Milled Flour
Mix the Dry Ingredients: In a bowl, combine the fresh milled flour, salt, yeast, and vital wheat gluten (if using). Stir until all ingredients are well incorporated.
Prepare the Wet Ingredients: In your stand mixer bowl or a large mixing bowl, pour the water and malt syrup (or your chosen substitute).
Combine Wet and Dry Ingredients: Gradually pour the dry ingredients into the bowl with the wet mixture. Stir until a rough dough forms.
Knead the Dough: Knead the dough until it becomes smooth and elastic. If using a stand mixer, knead for about 6-10 minutes on medium speed. If kneading by hand, work the dough for 15-20 minutes. Note: The dough will be dense. Bagels are intended to be a more dense dough. A windowpane test is not necessary for bagels.
First Rise: Cover the dough and allow it to rise until it increases in size by 50%. It does not need to double. This may take 30-60 minutes, depending on the room temperature.
Shape the Bagels: Once the dough has risen, gently deflate it. Divide the dough into 8 equal portions, and shape each portion into a ball. To form the bagel shape, poke your finger through the center of each ball and stretch it slightly to create a ring.
Proof the Bagels:
- Overnight Proofing for Flavor (preferred method): Place the shaped bagels on a pan with a lid and refrigerate them overnight. This allows the bagels to develop more flavor. Bagels can then be boiled the next day without being brought to room temperature.
- Same-Day Baking: If you prefer to bake the bagels the same day, allow them to proof at room temperature until they are slightly puffy. This may take around 30 minutes, depending on room conditions. Be cautious not to overproof; slightly underproofed bagels are better than overproofed ones, which may wrinkle after baking. The dough should be firm yet slightly puffy—not light and airy like bread dough.
Prepare the Boiling Water: The next day or while the bagels proof (if doing same-day baking), fill a large pot with water and add a spoonful of malt syrup or your substitute. Bring the water to a boil.
Boil the Bagels: Once the water is boiling, carefully drop the proofed bagels in. The bagels should float immediately upon hitting the water. If they sink, they need more proofing time (about 20-30 minutes) before trying again. Boil each bagel for 1 minute on each side. Boiling longer will result in a chewier texture, but 1 minute per side is ideal for a balanced chew. Bagels will be slightly wrinkled after boiling. This is normal. They will puff up in the oven.
Preheat the Oven: While boiling the bagels, preheat your oven to 450°F. Prepare a baking sheet lined with a baking mat or parchment paper.
Bake the Bagels: After boiling, arrange the bagels on the prepared baking sheet, ensuring they are spaced evenly apart. If you want to add toppings like everything bagel seasoning, sesame seeds, or poppy seeds, prepare an egg wash by whisking together one egg and a splash of water. Lightly brush the top of each bagel with the egg wash; this helps the toppings stick to the bagel.
Immediately sprinkle your desired toppings over the bagels, ensuring they adhere well. To prevent the bottoms from becoming too dark, place a piece of foil on the oven rack directly below the baking sheet—this acts as a shield, reflecting some of the heat. Bake for 16-20 minutes or until the bagels are golden brown. Check for an even color and a firm crust, and rotate the baking sheet halfway through baking if necessary for more even results.
Cool and Enjoy: Once baked, allow the bagels to cool on a wire rack. Serve warm with your favorite toppings or store them for later use.
Delicious Mix-Ins for Bagels: Customizing Your Chewy Bagels
One of the best things about making homemade bagels is the opportunity to get creative with flavors and textures. By adding your favorite mix-ins, you can easily customize your bagels to suit any taste. Here are some popular and delicious options to elevate your chewy bagels with fresh milled flour:
1. Dried Fruits
- Dried cranberries, raisins, or chopped apricots can add a touch of natural sweetness to your bagels. Simply fold the dried fruit into the dough after kneading to distribute them evenly.
2. Herbs and Spices
- Fresh herbs like rosemary, thyme, or basil can infuse your bagels with an aromatic flavor. You can also mix in spices like cinnamon or garlic powder for a savory or sweet twist.
3. Cheese
- For cheesy bagels, fold in shredded cheddar, mozzarella, or even parmesan after kneading. Cheese bagels are perfect for savory sandwiches or as a delicious snack on their own.
4. Seeds and Nuts
- Add sunflower seeds, pumpkin seeds, or chopped walnuts to give your bagels a crunchy texture. For a classic touch, try adding sesame or poppy seeds directly to the dough.
5. Sweet Add-Ins
- Chocolate chips, cinnamon sugar, or even small chunks of caramel can transform your bagels into a sweet treat. Mix these ingredients into the dough for a delightful flavor surprise in every bite.
How to Fold Mix-Ins into the Dough:
To incorporate mix-ins into your bagel dough, you can either knead them in by hand after the initial kneading stage or use your mixer. If using a mixer, set it to low speed and slowly add the mix-ins. Let the mixer run on low until the ingredients are evenly distributed throughout the dough. This method ensures the mix-ins are incorporated without overworking the dough or tearing it.
Tip: Avoid adding too many mix-ins, as this can make the dough difficult to shape and affect the final texture of your bagels. Aim for about 1/4 cup to 1/2 cup of mix-ins per batch for the best results.
Tips and Troubleshooting for Perfect Bagels
Creating the perfect bagel can take practice, but with a few tips and some troubleshooting advice, you can achieve bakery-quality results right at home. Here’s how to make sure your Simple Chewy Bagels With Fresh Milled Flour turn out perfectly every time:
Proofing: Avoid Overproofing and Underproofing
- The proofing stage is crucial. If your bagels are underproofed, they may be dense or sink when boiled. Overproofed bagels may wrinkle after baking. Look for slight puffiness in the dough that still feels firm to the touch—this indicates the ideal stage for boiling.
Boiling the Bagels: The Float Test
- If your bagels sink when placed in boiling water, they need more proofing time. Allow another 20-30 minutes and try again. A perfectly proofed bagel will float immediately, showing it’s ready for the next step.
Controlling the Crust Color
- To prevent the bottoms from becoming too dark, place a piece of foil on the oven rack directly below the baking sheet. This reflects heat away from the bottoms, ensuring even baking.
Adjusting Boil Time for Texture
- Boil the bagels for 1 minute per side for a balanced chew. If you prefer a chewier texture, you can extend the boiling time to 1.5-2 minutes per side.
Storing Leftovers
- Store leftover bagels in an airtight container or freeze them for longer storage. When reheating, slice them and toast directly from frozen for the best texture.
Try these other fresh milled flour recipes:
Simple Chewy Bagels With Fresh Milled Flour
Equipment
Ingredients
With Vital Wheat Gluten
- 575 g Fresh Milled Hard White Wheat 4½ cups
- 25 g Vital Wheat Gluten ¼ cup
- 366 g Water 1½ cups
- 13 g Salt 2½ Teaspoon
- 6 g Instant yeast 1¾ Teaspoon
- 24 g Barley malt syrup (or Mollasses, brown sugar, or honey) 1 Tablespoon + 1 Tablespoon for boiling
No Vital Wheat Gluten
- 600 g Fresh Milled Hard White Wheat 4¾ cups
- 366 g Water 1½ cups
- 13 g Salt 2½ Teaspoon
- 6 g Instant Yeast 1¾ Teaspoon
- 24 g Barley malt syrup (or Mollasses, brown sugar, or honey) 1 Tablespoon + 1 Tablespoon for boiling
Instructions
Mix the Dry Ingredients:
- In a bowl, combine the fresh milled flour, salt, yeast, and vital wheat gluten (if using). Stir until all ingredients are well incorporated.
Prepare the Wet Ingredients:
- In your stand mixer bowl or a large mixing bowl, pour the water and malt syrup (or your chosen substitute).
Combine Wet and Dry Ingredients:
- Gradually pour the dry ingredients into the bowl with the wet mixture. Stir until a rough dough forms.
Knead the Dough:
- Knead the dough until it becomes smooth and elastic. If using a stand mixer, knead for about 6-10 minutes on medium speed. If kneading by hand, work the dough for 15-20 minutes. Note: The dough will be dense. Bagels are intended to be a more dense dough. A windowpane test is not necessary for bagels.
First Rise:
- Cover the dough and allow it to rise until it increases in size by 50%. It does not need to double. This may take 30-60 minutes, depending on the room temperature.
Shape the Bagels:
- Once the dough has risen, gently deflate it. Divide the dough into 8 equal portions, and shape each portion into a ball. To form the bagel shape, poke your finger through the center of each ball and stretch it slightly to create a ring.
Proof the Bagels:
- Overnight Proofing for Flavor (preferred method): Place the shaped bagels on a pan with a lid and refrigerate them overnight. This allows the bagels to develop more flavor. Bagels can then be boiled the next day without being brought to room temperature.
- Same-Day Baking: If you prefer to bake the bagels the same day, allow them to proof at room temperature until they are slightly puffy. This may take around 30 minutes, depending on room conditions. Be cautious not to overproof; slightly underproofed bagels are better than overproofed ones, which may wrinkle after baking. The dough should be firm yet slightly puffy—not light and airy like bread dough.
Prepare the Boiling Water:
- The next day or while the bagels proof (if doing same-day baking), fill a large pot with water and add a spoonful of malt syrup or your substitute. Bring the water to a boil.
Boil the Bagels:
- Once the water is boiling, carefully drop the proofed bagels in. The bagels should float immediately upon hitting the water. If they sink, they need more proofing time (about 20-30 minutes) before trying again. Boil each bagel for 1 minute on each side. Boiling longer will result in a chewier texture, but 1 minute per side is ideal for a balanced chew. Bagels will be slightly wrinkled after boiling. This is normal. They will puff up in the oven.
Preheat the Oven:
- While boiling the bagels, preheat your oven to 450°F. Prepare a baking sheet lined with a baking mat or parchment paper.
Bake the Bagels:
- After boiling, arrange the bagels on the prepared baking sheet, ensuring they are spaced evenly apart. If you want to add toppings like everything bagel seasoning, sesame seeds, or poppy seeds, prepare an egg wash by whisking together one egg and a splash of water. Lightly brush the top of each bagel with the egg wash; this helps the toppings stick to the bagel.
- Immediately sprinkle your desired toppings over the bagels, ensuring they adhere well. To prevent the bottoms from becoming too dark, place a piece of foil on the oven rack directly below the baking sheet—this acts as a shield, reflecting some of the heat. Bake for 16-20 minutes or until the bagels are golden brown. Check for an even color and a firm crust, and rotate the baking sheet halfway through baking if necessary for more even results.
Cool and Enjoy:
- Once baked, allow the bagels to cool on a wire rack. Serve warm with your favorite toppings or store them for later use.
Wow, these were really good!! I’ve never made FMF bagels this good before. Can’t wait to try your other recipes.
So good! I do feel like they’re a little bit smaller than store-bought bagels, so I might try to make 6 instead of 8 bagels next time. I used hard red wheat instead of white wheat and molasses as my sweetener. I might reduce the salt a smidgen next time too. What type of salt do you normally use for baking? I used redmond’s.
Hi Katie,
I use a kosher sea salt.
This looks amazing! How would you change the recipe to make cinnamon raisin bagels?
Hi Gina,
I did include some instructions for adding inclusions. I like to add the cinnamon and raisins to the dough after it’s done kneading. Add the mix ins and continue kneading for 1-2 minutes or until the ingredients are fully incorporated. Then continue as usual.
Lovely bell does it again! I have been trying to make fresh milled flour bagels forever! They have never turned out great until this recipe! My kids love them, which is the true test! I make multiple batches and freeze them. I’ve made plain, cinnamon raisin, everything, sesame, and jalapeno cheddar, they’ve all been incredible!