Pin it 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 to make these bagels during my college years when meal prepping on a shoestring budget. Their chewy crust and soft middles have become a beloved treat in my family ever since.
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
- 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 8–10 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:
- Punch down the dough and divide into 8 equal pieces. Shape each piece into a ball, poke a hole through the center with your finger, and gently stretch to form a bagel shape.
- Second 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, 2–3 at a time, into the simmering water. Boil each side for 45 seconds. Remove with a slotted spoon and place back on the baking sheet.
- Toppings:
- Brush the 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.
Pin it I love baking these bagels on a lazy Sunday morning, then watching my kids pick their favorite toppings before they cool completely. They always insist on a batch of cinnamon raisin next time!
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 you use the egg wash. Toppings such as sesame and poppy seeds may also be allergenic. Always check labels for potential allergens.
Nutritional Information (per serving)
Calories: 210, Total Fat: 1 g, Carbohydrates: 43 g, Protein: 7 g
Pin it A batch of these homemade bagels will elevate any breakfast spread and impress guests. Enjoy them fresh, toasted, or packed to-go!
Recipe Questions & Answers
- → What makes bagels chewy?
The chewy texture comes from the high-gluten bread flour and the boiling step before baking, which sets the crust and helps create that classic bite.
- → Can I add toppings to the bagels?
Yes, toppings like sesame seeds, poppy seeds, and dried onion flakes can be sprinkled on after an egg wash for added flavor and texture.
- → How do I shape the bagels correctly?
Divide the dough into equal parts, roll into balls, then poke a hole through the center and gently stretch to form rings before letting them rest.
- → Is egg wash necessary?
Egg wash gives the bagels a glossy finish and helps toppings stick, but you can skip it or use water for a vegan option.
- → How long does the preparation take?
Mixing and kneading take about 25 minutes, rising requires 1 hour, and baking plus poaching takes roughly 45 minutes.