Uncomplicated Rye Bagel Recipe

Making your bagels from this Uncomplicated Rye Bagel Recipe is so satisfying for many reasons. Bagels have got to be one of my favorite weekend bakes to make and one of my favorite weekend bakes TO EAT. 

While rye flour is notoriously low in protein and high in starch, it might not seem like the best choice for bagels. However, you can easily pair it with high-protein bread flour and your problem is solved. 

If this is your first time making bagels, let me walk you through this process in a really simple way. You will be a bagel pro in no time. 

This is not a recipe for sourdough bagels as it uses yeast.

Tips for making the best homemade rye bagels

1. Use a Rye and Bread Flour Blend:
   • Blend rye flour and bread flour in your bagel dough. The lower-protein rye needs the high-protein bread flour to create the chewy bagels you are looking for. 
2. Thoroughly Knead the Dough:
   • Knead the dough until it's smooth and elastic, ensuring proper gluten development. This may take about 10-12 minutes by hand or less with a stand mixer. If you are using a stand mixer, be sure to use the dough hook. 
3. Allow for Proper Rising:
   • Let the dough rise until doubled in size, typically taking 1 to 1.5 hours depending on room temperature.
   • After shaping the bagels, allow them to rise briefly, about 20 minutes, to help maintain their shape during boiling and baking.
4. Boil the Bagels:
   • Boil the bagels briefly in water.
   • Boil each side for about 30 seconds to 1 minute, adjusting for desired chewiness.
5. Use Cornmeal or Parchment Paper:
   • Place boiled rye bagels on a baking sheet lined with cornmeal or parchment paper to prevent sticking and maintain their shape.
6. Baking Temperature and Time:
   • Preheat your oven to a high temperature (usually around 425-450°F or 220-230°C) for a crisp crust.
   • Bake the rye bagels until they're golden brown, usually around 20-25 minutes.

Ingredients

• Bread flour- bread flour has a high protein content, especially compared to rye flour. The combination of the 2 gives you the perfect flavor and texture. I have seen recipes that use all-purpose flour blended with rye flour, but I don't feel the protein is high enough. Be sure to use the combo for the perfect uncomplicated rye bagels!
• Rye flour- I used dark rye flour as this is what I always keep at the house and on hand. I buy it at my local grocery store. You can also use a light or medium flour. More on the differences below. 
• Caraway seeds- these are optional, but this is what really gives rye bread that distinct flavor. I like to toast them for added caraway flavor. 
• Brown sugar- you can also use granulated, but I like the depth of flavor from dark brown sugar better. Malt barley is another great, traditional option. 
• Salt- Kosher salt is always my preferred. 
• Yeast- I use active dry yeast for this recipe.
• Egg- For the egg wash.
• Milk- For the egg wash as well. 
• Toppings of choice- I used poppyseeds and everything but bagel seasoning. I will list other ideas below.
• Cornmeal- I like to use this to sprinkle on my parchment paper for easy removal after baking. It is optional, but pretty great to use.

Step-by-step guide to making bagels

Mix the Dough:

• Mix together the yeast and warm water in your bowl and let them sit for 3-5 minutes. 
• Combine rye flour, bread flour, caraway seeds, salt, and sugar in a large mixing bowl.

Knead the Dough:

• Knead the dough until it's smooth and elastic, typically for about 10-12 minutes.

First Rise:

• Place the kneaded dough in an oiled bowl, cover it, and let it rise until doubled in size, usually 1 to 1.5 hours.

Shape Bagels:

• After the first rise, punch down the dough and divide it into equal pieces on your work surface. Flour it lightly if you need to. 
• Shape each portion into a tight ball and create a hole in the center of each dough ball. Pull it out gently to stretch the bagel slightly to the size you are looking for. 

Second Rise:

• Place the shaped bagels on a baking sheet lined with parchment paper.
• Cover them with a kitchen towel and let them rise for about 20 minutes.

Boil the Bagels:

• Bring a large pot of water to a boil. Add the bagels in water for 30 seconds to 1 minute per side. Remove them with a slotted spoon and move them to a parchment paper-lined baking sheet sprinkled with cornmeal. 

Toppings (optional):

• Brush the bagels with egg wash (the egg wash adds to that beautiful caramel color) and sprinkle your choice of toppings like sesame seeds, poppy seeds, caraway seeds, or coarse salt.

Bake:

• Preheat your oven to the recommended temperature.
• Bake the bagels until they turn golden brown.

Cool and Enjoy:

• Allow the freshly baked rye bagels to cool on a wire rack before slicing them with a sharp knife and enjoying them with your favorite spreads or fillings.

Topping ideas for bagels

1. Everything Bagel Topping: Create your own everything bagel topping by combining sesame seeds, poppy seeds, dried minced garlic, dried minced onion, and coarse salt. Sprinkle this mixture generously on top of the bagels before baking.
2. Sesame Seeds: White or black sesame seeds can add a nutty flavor and a subtle crunch to your bagels. Simply sprinkle them on top of the dough.
3. Poppy Seeds: Poppy seeds have a mild, slightly nutty taste and provide a pleasing contrast in both flavor and appearance. Sprinkle them evenly over the bagel dough.
4. Caraway Seeds: Caraway seeds are aromatic and can impart a unique flavor to your bagels. They are particularly popular in rye bagels.
5. Flaxseeds: Flaxseeds are rich in omega-3 fatty acids and add a wholesome, nutty taste. They work well as a topping for bagels.
6. Sunflower Seeds: Toasted sunflower seeds can provide a pleasant crunch and a touch of earthiness to your bagels.
7. Coarse Salt: Coarse salt, such as kosher salt or sea salt, can be sprinkled sparingly on top of the bagels for a salty contrast to the dough's flavor.
8. Cheese: Grated cheese, like cheddar, Swiss, or Parmesan, can be sprinkled over the bagels for a cheesy topping. It forms a delicious crust when baked.
9. Herbs: Fresh or dried herbs like rosemary, thyme, oregano, or dill can be added for a burst of herbaceous flavor. Press them gently into the dough.
10. Cinnamon and Sugar: For sweet bagels, combine ground cinnamon and granulated sugar. Brush the bagels with melted butter or water and then sprinkle the cinnamon-sugar mixture on top.
11. Oats: Rolled oats can be a delightful addition to texture and a rustic appearance. Simply press them onto the dough before baking.
12. Honey or Syrup Wash: Brush the tops of the bagels with a thin layer of honey, maple syrup, or agave nectar before baking. This adds sweetness and a shiny finish.
13. Chopped Nuts: Chopped nuts like almonds or walnuts can be pressed onto the dough for added crunch and a nutty flavor.

Ways to serve rye bagels

1. Classic Deli Sandwich: Stack with your favorite deli meats- corned beef, pastrami, Swiss cheese, sauerkraut, and Russian dressing.
2. Smoked Salmon: Top with cream cheese, smoked salmon, capers, red onion, and dill.
3. Egg and Cheese: Add a fried egg, melted cheese, and bacon or sausage.
4. Tuna or Chicken Salad: Pile with tuna or chicken salad, lettuce, tomato, and pickles.
5. Avocado and Hummus: Spread with avocado and hummus, plus cucumber and seasoning.
6. BLT: Layer with bacon, lettuce, tomato, and mayo or aioli.
7. Grilled Cheese: Make a grilled cheese sandwich with rye bagels and your choice of cheese.
8. Cream Cheese and Fruit: Top with cream cheese and fresh fruit slices, drizzle with honey.
9. Goat Cheese and Fig Jam: Spread with goat cheese and add fig jam.
10. Peanut butter- I love it with peanut butter and jelly!

Why do you need to boil bagels?

• Texture and Chewiness: Boiling the bagels creates a chewy texture while keeping the interior soft and dense.
• Shiny Crust: The process results in a shiny, glossy crust that enhances the bagel's appearance.
• Enhanced Flavor: Boiling with malt extract or barley malt syrup adds a distinctive malt flavor to the bagels.
• Improved Browning: Boiling helps set the crust for even and appealing browning during baking.
• Texture Variation: Boiling contributes to the contrast in texture between the crust and the soft interior, a defining feature of bagels.

How do you store fresh bagels?

Cooling: After baking your bagels, allow them to cool completely before storing. This step ensures they retain their texture and prevents moisture buildup in the storage container.

Airtight Container: Store your bagels in an airtight container or a resealable plastic bag to keep them fresh. Before sealing, remove as much air as possible to minimize exposure to oxygen, which can lead to staleness.

Room Temperature: For short-term storage (1-2 days), keep your bagels at room temperature. Store them in a cool, dry place away from direct sunlight and heat sources.

Refrigeration (Short Term): To extend freshness for a few more days, you can refrigerate your bagels. Wrap each bagel individually in plastic wrap or aluminum foil to retain moisture. Place the wrapped bagels in an airtight container or resealable bag and store them in the refrigerator.

Freezing (Long Term): For long-term storage, freezing is ideal. Individually wrap bagels in plastic wrap, aluminum foil, or parchment paper. Then, place the wrapped bagels in a resealable freezer bag, ensuring it's airtight. Frozen bagels can be stored for 3-6 months without losing quality.

Thawing Frozen Bagels: When ready to eat a frozen bagel, allow it to thaw at room temperature for several hours or overnight. Alternatively, reheat frozen bagels in an oven or toaster for a few minutes to restore their texture and warmth.

Avoid Moisture: Prevent moisture from causing bagels to become soggy by ensuring your storage container is dry before placing the bagels inside. Moisture can lead to quick deterioration.

How do I know when my rye bagels are done baking?

There are a few things to look for in trying to decide when the bagels are done baking. 

Keep an eye on time. Mine bake between 15-22 minutes, depending on the size of bagels made. 

Color. You are also looking for a deep golden brown color. This is a great indicator of whether or not the bagels are baked. 

Temperature. The last way to check is by internal temperature. It should be 190 degrees. 

The difference between dark rye flour, white, and medium

Rye flour comes in various types, each with its distinct characteristics. Light rye flour, often referred to as white rye flour, is made from the innermost part of the rye kernel, containing minimal bran and germ. As a result, it boasts a lighter color and a subtle, mild rye flavor, making it suitable for recipes where a gentle rye taste is desired, such as light rye bread or baked goods requiring a milder texture. 

Medium rye flour strikes a balance by combining the endosperm with some bran and germ. It offers a slightly darker color and a more pronounced rye flavor than light rye flour, making it versatile for a wide range of rye-based recipes. 

Dark rye flour, produced from the whole rye kernel, including bran and germ, exhibits the darkest color and the most robust rye flavor. This coarser flour is ideal for crafting traditional dark rye bread, pumpernickel bread, and other rye-based products seeking a bold rye taste and a deep, dark hue. 

Recommended tools for making homemade bagels

1. Mixing Bowl: A large mixing bowl is essential for combining and kneading the bagel dough.
2. Measuring Cups and Spoons: Accurate measurements are crucial for successful baking.
3. Stand Mixer or Hand Mixer: While not necessary, a stand mixer with a dough hook attachment or a hand mixer can make kneading the dough more convenient, especially if you're making bagels regularly.
4. Bench Scraper: A bench scraper helps with dividing and shaping the bagel dough. This is one of my most used kitchen tools. I have had my bench scraper for at least 20 years and use it ALL the time!
5. Rolling Pin: You'll need a rolling pin to flatten the dough and create the bagel shape.
6. Baking Sheet: A sturdy baking sheet is essential for baking the bagels in the oven.
7. Parchment Paper or Silicone Baking Mat: These prevent the bagels from sticking to the baking sheet and make cleanup easier.
8. Large Pot or Dutch Oven: You'll use this for boiling the bagels before baking. A wide pot or Dutch oven with high sides works best.
9. Slotted Spoon or Spider Strainer: These tools help with removing the boiled bagels from the water without damaging them.
10. Cooling Rack: A wire cooling rack allows the bagels to cool evenly after baking.

Other rye recipes

Rye is a wonderful whole-grain flour to work with. Let me share a few other rye recipes that I think you will love. Click below for the recipe and details. 

• Breakfast
• Yeasted Breads
• Rye Flour