Save Delicious, chewy bagels made from scratch with pantry staples. Perfect for breakfast, lunch, or as a beautiful DIY project to share on Pinterest.
Bagels became a family weekend tradition after my first batch disappeared in less than an hour. Watching the dough puff up and boil is so satisfying, and everyone gets excited for fresh, warm bagels out of the oven.
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 the Dough:
- In a large bowl, combine flour, yeast, salt, and sugar. Add warm water and mix until a dough forms.
- Knead:
- Knead dough on a lightly floured surface for 8–10 minutes until smooth and elastic.
- First 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 dough and divide into 8 pieces. Shape each into a ball, poke a hole through the center, and gently stretch to form a bagel.
- Rest:
- Place shaped bagels on a parchment-lined baking sheet, cover, and let rest for 15 minutes.
- Preheat Oven:
- Preheat oven to 220°C (425°F).
- Prepare Water:
- Bring 2 liters of water to a boil in a large pot. Add baking soda and sugar.
- Boil Bagels:
- Gently drop bagels, 2–3 at a time, into the simmering water. Boil each side for 45 seconds. Remove with a slotted spoon and place back on baking sheet.
- Topping:
- Brush bagels with beaten egg and sprinkle with desired toppings.
- Bake:
- Bake for 20–25 minutes until golden brown. Cool on a wire rack before serving.
Save Last Sunday, I baked bagels with my kids. They loved shaping them with their hands and picking their own toppings—it turned breakfast into an adventure!
Allergen Information
Contains gluten (wheat) and egg (if using egg wash). Toppings like sesame and poppy seeds may be allergenic. Always check ingredient labels for potential allergens.
Required Tools
Large mixing bowl, measuring cups and spoons, baking sheet, parchment paper, large pot, slotted spoon, wire rack.
Nutritional Information
Per serving: Calories: 210, Total Fat: 1 g, Carbohydrates: 43 g, Protein: 7 g
Save Bagels are best enjoyed fresh but make terrific leftovers for quick weekday breakfasts. Enjoy experimenting with toppings and flavors!
Recipe FAQs
- → What makes bagels chewy?
The boiling step before baking firms up the exterior and sets the crust, resulting in a dense, chewy texture inside.
- → Can I make these bagels vegan?
Yes, simply omit the egg wash and use water to brush the tops instead for a vegan-friendly finish.
- → How long should the dough rise?
The dough should rise about one hour or until doubled in size to develop flavor and texture.
- → What toppings work well?
Classic options include sesame seeds, poppy seeds, and dried onion flakes, but you can customize as you like.
- → Can I prepare bagels ahead of time?
Yes, shaped bagels can be frozen before baking for convenient cooking later without loss of quality.