Jennifer Garner's Secret to Perfect Bagels: Why She's Made This Allrecipes Recipe Over 100 Times!

Actress and passionate home cook Jennifer Garner is known for her festive baking skills, especially during the holiday season when she whips up treats for her family. “I bake every morning,” she shares, “it’s become a tradition that my nieces, nephews, kids, sisters, brothers-in-law, and parents look forward to.”

One of her all-time favorite recipes, shared through her holiday collaboration with KitchenAid, is for Real Homemade Bagels from Allrecipes. “I've made these 100 times—I’m sure of it,” Garner enthusiastically reveals. It’s no wonder this recipe is a treasured bookmark on her phone; the Allrecipes Test Kitchen has officially tested it, guaranteeing that it’s as easy as bagels can get.

These delicious homemade bagels promise a crispy exterior and a chewy inside, packing that beloved bakery-style flavor right out of your home oven. While making bagels might seem daunting, they can be simple and quick to prepare, proving that, with the right recipe, even intimidating cooking projects can turn into enjoyable experiences—just ask Jennifer!

How to Make Garner’s Favorite Bagels

To streamline the process, Garner suggests starting the night before you plan to enjoy them. “I shape and cover them before I go to sleep,” she explains, even doubling the recipe to ensure there are plenty for her guests.

Start by mixing water, flour, sugar, salt, vegetable oil, and yeast in the bowl of a stand mixer. To give them an aromatic twist, mixing in a bit of rosemary and thyme is a delightful option. She begins with the paddle attachment but switches to the dough hook to incorporate more flour, mixing on low speed until the dough is smooth and elastic—about 8 to 10 minutes.

Expert Tip: Test the dough by stretching a walnut-sized piece. If it tears easily, continue kneading. When ready, the dough should stretch thinly without breaking, creating a “windowpane” effect.

Once mixed, transfer the dough to a lightly oiled bowl, cover it, and let it rise for about two hours until doubled. After punching down the dough, roll it out onto a floured surface.

The shaping is where the fun begins. Cut the dough into six segments; you can roll each into a thick log and join the ends, or roll them into balls and poke a hole through the center, as Garner prefers. Let the bagels rest by covering them for 15 minutes or refrigerating until morning.

When ready to bake, boil a large pot of water. To enhance flavor and texture, feel free to add honey or barley malt syrup to the water. Boil three bagels at a time until they float to the top, about one minute per side, then transfer them to a parchment-lined baking sheet.

Finally, sprinkle with your favorite toppings—think coarse salt, poppy seeds, or everything seasoning—and place them in a preheated oven at 475°F (245°C) for 15 to 20 minutes.

Garner’s key takeaway? “The last proofing is crucial. If you underproof, they’ll sink in the boiling water; overproof, and you might get the ‘Jennifer Garner special’—a flat, pancake-like bagel!

Inspired to delight your family with homemade bagels? Jennifer’s go-to recipe is a surefire way to impress and satisfy. Who knows, it might just become your next kitchen obsession, too! Happy baking!