Save Delicious, chewy bagels made from scratch with pantry staples, perfect for breakfast, lunch, or as a beautiful DIY project to share on Pinterest.
I first tried making homemade bagels during a rainy weekend and was surprised by how easy and rewarding the process was. The scent of freshly baked bagels filled the kitchen, making it hard not to eat them right off the rack.
Ingredients
- Dough: 500 g (4 cups) bread flour, 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 and Knead:
- In a large bowl, combine flour, yeast, salt, and sugar. Add warm water and mix until a dough forms, then knead on a lightly floured surface for 8 to 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 piece into a ball, poke a hole through the center, and stretch gently to form bagel shapes.
- Rest:
- Place shaped bagels on a parchment-lined baking sheet, cover, and rest for 15 minutes.
- Prepare Oven:
- Preheat oven to 220°C (425°F).
- Poach:
- Bring 2 liters of water to a boil, add baking soda and sugar. Gently drop bagels, 2 to 3 at a time, into the simmering water. Boil each side for 45 seconds. Remove with a slotted spoon to the baking sheet.
- Topping & Bake:
- Brush bagels with beaten egg and sprinkle with desired toppings. Bake for 20 to 25 minutes, until golden brown. Cool on a wire rack before serving.
Save My family loves getting involved in shaping the bagels, especially poking holes and adding creative toppings. It quickly becomes a favorite kitchen tradition each time we bake them together.
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
Calories: 210, Total Fat: 1 g, Carbohydrates: 43 g, Protein: 7 g per serving
Save Try making a double batch so you can freeze extra bagels for busy mornings or easy lunches. Creating homemade bagels will transform your breakfast routine.
Recipe Help & FAQs
- → What causes the bagels to be chewy?
The chewiness comes from boiling the shaped dough in a baking soda solution before baking, which sets the crust and gives bagels their signature texture.
- → Can I make these bagels vegan?
Yes, simply omit the egg wash and brush the bagels with water instead to achieve a golden crust without animal products.
- → How long should the dough rise before shaping?
The dough should rise for about 1 hour or until it doubles in size, which ensures a light and airy interior.
- → What toppings work well on these bagels?
Popular toppings include sesame seeds, poppy seeds, and dried onion flakes, which add flavor and visual appeal when applied before baking.
- → Is it possible to freeze the bagels?
Yes, bagels freeze well. Slice them before freezing for easy toasting and enjoyment later.