Save to Pinterest Delicious, chewy bagels made from scratch with pantry staples. Perfect for breakfast, lunch, or as a beautiful DIY project to share on Pinterest.
When I first learned to make my own bagels, I was amazed by how achievable this breakfast classic is at home. Shaping each bagel became a comforting weekend ritual that my family now requests every month.
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 & Knead:
- In a large bowl, combine flour, yeast, salt, and sugar. Add warm water and mix until a dough forms. 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 equal pieces. Shape each piece into a ball, then 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.
- Prep for Poaching:
- Preheat oven to 220°C (425°F). 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 with a slotted spoon and place back on 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 to Pinterest My kids love helping to poke the holes in the bagels. Sometimes we make a batch together and deliver warm extras to our neighbors.
Required Tools
You'll need a large mixing bowl, measuring cups and spoons, baking sheet, parchment paper, large pot, slotted spoon, and wire rack for great results.
Allergen Information
This recipe contains gluten and, if you use the egg wash, eggs. Toppings such as sesame and poppy seeds may be allergenic, so always check ingredient labels.
Nutritional Information (per serving)
Each bagel delivers about 210 calories, 1 g total fat, 43 g carbohydrates, and 7 g protein.
Save to Pinterest Savor these homemade bagels fresh from the oven, or toast them for a quick weekday breakfast. Enjoy every chewy bite!
Common Recipe Questions
- → What flour is best for chewy bagels?
Bread flour with high gluten content works best to develop the chewy texture typical of classic bagels.
- → Why boil bagels before baking?
Boiling the bagels in water with baking soda sets the crust and creates their distinctive chewy exterior.
- → Can I make these bagels vegan?
Yes, simply omit the egg wash and brush with water to achieve a similar crust without using eggs.
- → How long should the dough rise for best results?
Allow the dough to rise for about 1 hour or until it doubles in size to develop flavor and texture.
- → What toppings can I use on these bagels?
Common toppings include sesame seeds, poppy seeds, and dried onion flakes for added flavor and crunch.