Save Delicious, chewy bagels made from scratch with pantry staples make for a budget-friendly bread that is perfect for breakfast, lunch, or a fun DIY baking project. Their adaptability and comfort factor guarantee they’ll impress for any occasion.
I first learned to make bagels when trying to recreate the New York classics at home, and loved the sense of accomplishment after that golden batch came out of the oven. Every time I bake these, it becomes a delightful ritual—plus, they always surprise people when I mention they’re homemade.
Ingredients
- Dough: 500 g (4 cups) bread flour, plus extra for dusting, 7 g (2¼ tsp) instant dry yeast, 1½ tsp fine sea salt, 1 tbsp granulated sugar, 300 ml (1¼ cups) warm water (approx. 40°C / 105°F)
- Poaching Water: 2 liters (8 cups) water, 1 tbsp baking soda, 1 tbsp sugar
- Toppings (optional): 2 tbsp sesame seeds, 2 tbsp poppy seeds, 2 tbsp dried onion flakes, 1 egg, beaten (for egg wash; optional)
Instructions
- Mix Dough:
- Combine bread flour, instant dry yeast, sea salt, and granulated sugar in a large bowl. Add warm water and mix until a dough forms.
- Knead:
- Knead dough on a lightly floured surface for 8 to 10 minutes, until smooth and elastic.
- Rise:
- Place dough in a lightly oiled bowl. Cover and let rise for 1 hour or until doubled in size.
- Shape Bagels:
- Punch down the risen dough and divide into 8 pieces. Shape each into a ball, poke a hole through the center, and gently stretch into a bagel shape.
- Rest:
- Put shaped bagels on a parchment-lined baking sheet, cover, and let rest for 15 minutes.
- Prep Oven:
- Preheat oven to 220°C (425°F).
- Poach:
- Boil 2 liters water in a large pot, add baking soda and sugar. Drop bagels in batches of 2 or 3 into simmering water, boil each side for 45 seconds, remove, and return to the baking sheet.
- Topping:
- Brush bagels with beaten egg or water, sprinkle desired toppings.
- Bake:
- Bake for 20 to 25 minutes until golden brown. Cool on a wire rack.
Save Baking bagels is now a cherished weekend tradition in our family, especially on cold mornings when everyone gathers in the kitchen to help shape and top each ring before they go in the oven.
Required Tools
Large mixing bowl, measuring cups and spoons, baking sheet, parchment paper, large pot, slotted spoon, wire rack
Allergen Information
Contains gluten (wheat) and egg if using egg wash. Toppings such as sesame and poppy seeds may be allergenic. Always check ingredient labels for potential allergens.
Nutritional Information
Per bagel: Calories 210, Total Fat 1 g, Carbohydrates 43 g, Protein 7 g
Save Enjoy these homemade bagels fresh from the oven or toasted the next day—they are at their absolute best when shared. Happy baking!
Recipe Questions
- → How do I achieve the perfect chewy texture?
Kneading the dough well until smooth and elastic develops gluten, essential for a chewy texture. Boiling the shaped dough briefly before baking creates the bagels' signature chew.
- → Can I make these without an egg wash?
Yes, simply brush the bagels with water instead to keep them vegan-friendly and still achieve a nice crust.
- → What toppings work best for these bagels?
Classic toppings like sesame seeds, poppy seeds, and dried onion flakes add extra flavor and texture but are optional.
- → How long should the dough rise?
Allow the dough to rise for about 1 hour or until it has doubled in size for proper fermentation and flavor development.
- → Can I add flavors like cinnamon or raisins?
Yes, incorporating cinnamon and raisins into the dough creates a sweet variation perfect for breakfast or snacks.