Mary Berry Easy Homemade Bagels – Chewy, Glossy, and So Proudly Homemade

To be honest, I didn’t expect my first attempt to rival my local bakery—but after a near-flop where my bagels came out too dense and gummy, I tweaked the flour-to-water ratio and nailed it. I used my old metal Dutch oven for the boil, which helped, and let me show you how I transformed that over-tight dough into golden breakfast beauties I’m actually proud of.

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The Secret Behind This Bake

Most bagel recipes skip the crucial boil step, but that’s what gave these bagels their glossy shine and extra chew. I learned the minute-per-side boil (from Cooks Illustrated) makes all the difference—it sets the crust before baking so they don’t spread flat. Trust me: it works.

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INGREDIENTS + WHY THEY MATTER

• Bread flour – high‑protein heroes for that unmistakable chew; tried AP flour once, and it ended up as sad, pillow-y rolls.
• Instant yeast – quick to rise, no fuss; active dry works too, but it took a full extra 30 minutes when I tested.
• Brown sugar – gives gentle sweetness and a hint of caramel; I once subbed extra white sugar and it just tasted…bland.
• Salt – counterbalances sweetness and tightens gluten.
• Honey or barley malt – in the boil water, gives that deep golden crust; I use honey from my runny jar—gold chunky love.
• Egg wash – another color and sheen boost—don’t skip it or your bagels will look flat.

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Want to Change It Up? Here’s How

• Cinnamon‑raisin: mix in ½ cup raisins + 1 tsp cinnamon—holds shape beautifully.
• Everything / sesame / poppy: dunk in toppings after the egg wash—haven’t tested whole-wheat soak yet, but readers say half whole-wheat works.
• Cheese bagels: fold ½ cup cheddar into the dough and sprinkle more on top before baking—my second tray came out delightfully sharp.

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MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Bagels came out dense	Over-floured dough -> too tight	Keep dough tacky, not dry; add flour sparingly
Flat, spread-out bagels	Skipped boil time or underestimated kegels	Boil 1 min each side in 2 qt honey water
Crust pale, waxy	Missed egg wash	Brush thoroughly — tops & sides, then bake in hot oven

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HOW TO MAKE MARY BERRY’S EASY BAGELS

1. Mix 360 ml warm water (38–43 °C) + 2¾ tsp yeast, rest 5 min till frothy.
2. Add 520 g bread flour, 1 Tbsp brown sugar, 2 tsp salt; knead 6–7 min until dough is soft and stretchy (windowpane test passes).
3. Rise in oiled bowl, covered, 60–90 min until doubled.
4. Divide into 8 balls, poke a 1.5–2″ hole in each—don’t fret if they’re imperfect; bagels don’t need to be Instagram models.
5. Rest shaped bagels under a towel for a few minutes.
6. Boil in 2 qt water + ¼ cup honey: 1 min per side in batches of 2–4.
7. Brush each with egg wash; place 4 per baking sheet.
8. Bake at 218 °C (425 °F) for 20–25 min, rotating halfway, until dark golden.
9. Cool on sheets 20 min, then completely on a rack before slicing.

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TIPS FROM MY KITCHEN

• I chill the dough for 10 min before shaping—it helps form tighter rings.
• My fan oven runs hot; I pull bagels out at 20 min.
• Use a slotted spoon to gently lift boiled bagels—gives them room to drain and crisp before baking.

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STORAGE + SERVING

Keep at room temp for 2–3 days in a paper bag inside a zip-top. Refrigerate up to 7 days, but they firm up—toast to revive. Freeze bagels whole or halved for up to 3 months; thaw overnight in the fridge, then toast for that just-baked bounce.

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FAQs – Real Query Answers

Q: Can I use homemade barley malt syrup instead of honey?
A: Yep! I swapped in barley malt once and loved the deeper maltiness—it didn’t change the texture at all.

Q: My bagels get holes that close up while boiling—why?
A: That means the dough ring isn’t tight enough. Try chilling them or shaping tighter right before the boil; they’ll hold shape much better.

Q: Can I use whole‑wheat instead of bread flour?
A: Readers say swapping half works well. I haven’t tried full whole‑wheat—it may come out denser, but half & half kept the chew fine.

Other Recipes That May Interest You:

• Mary Berry Sourdough Bread Recipe
• Mary Berry Seeded Granary Bread