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 learned how to make bagels during a stay-at-home weekend and it instantly became a favorite kitchen adventure. The process is deeply satisfying, from kneading the dough to enjoying the warm, freshly baked result.
Ingredients
- For the 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
- Make 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 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 into a ball, poke a hole in the center, and stretch gently to form bagels.
- Rest:
- Place shaped bagels on a parchment-lined baking sheet, cover with a towel, and let rest for 15 minutes.
- Preheat Oven:
- Preheat oven to 220°C (425°F).
- Prepare Poaching Water:
- Bring 2 liters of water to a boil in a large pot. Add baking soda and sugar.
- Poach Bagels:
- Gently drop bagels, 2 to 3 at a time, into the simmering water. Boil each side for 45 seconds. Remove and place back on the baking sheet.
- Topping:
- Brush bagels with beaten egg and sprinkle with desired toppings.
- Bake:
- Bake for 20 to 25 minutes until golden brown. Cool on a wire rack before serving.
Save My family loves these bagels for weekend brunches. Watching the bagels puff up in boiling water is always a fun moment to share, especially with kids eager to pick out their favorite toppings.
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 serving)
Calories: 210, Total Fat: 1 g, Carbohydrates: 43 g, Protein: 7 g
Save Enjoy your fresh homemade bagels with loved ones or stash a batch in the freezer for busy mornings. Every bite offers that classic bagel chew and delight.
Cooking Guide
- → Why boil the dough before baking?
Boiling sets the crust and produces the bagels' characteristic chewy texture and glossy surface.
- → Can I use all-purpose flour instead of bread flour?
Bread flour has higher protein, which gives better chewiness, but all-purpose flour can work with a softer texture.
- → How to keep bagels fresh after baking?
Let bagels cool completely, then store in an airtight container or freeze for longer freshness.
- → What toppings can I add before baking?
Common toppings include sesame seeds, poppy seeds, dried onion flakes, or an egg wash for shine.
- → Is there a vegan alternative for the egg wash?
Brush with water or plant-based milk for a similar effect without eggs.