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 remember making these bagels for a weekend brunch with friends, and everyone was amazed at how easy and satisfying homemade bagels could be. The kitchen filled with the warm smell of fresh bread, making it an unforgettable morning.
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 (for egg wash; optional)
Instructions
- Mix 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 until doubled in size.
- Shape Bagels:
- Punch down the dough and divide into 8 equal pieces. Shape each into a ball, poke a hole through the center, and gently stretch to form a bagel shape.
- 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 Poaching Water:
- Bring 2 liters of water to a boil in a large pot. Add baking soda and sugar.
- Boil Bagels:
- Gently drop bagels, 2 to 3 at a time, into simmering water. Boil each side for 45 seconds. Remove with a slotted spoon and place back on the baking sheet.
- Toppings:
- 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 Growing up, making bagels together was our Saturday tradition. My sister and I would compete to see whose bagel had the largest hole, then gather around the table for a breakfast feast.
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 Enjoy these homemade bagels fresh out of the oven with your favorite spread. They're perfect for sharing and freeze beautifully too.
Recipe Questions & Answers
- → Why is baking soda added to the poaching water?
Baking soda increases water alkalinity, helping create the bagel's chewy crust and shiny appearance during boiling.
- → Can I use all-purpose flour instead of bread flour?
Bread flour's higher protein content provides better gluten structure, resulting in chewier bagels; all-purpose flour is acceptable but yields a softer texture.
- → How long should the dough rise for best results?
The dough should rise about 1 hour or until doubled in size to develop flavor and a light, airy crumb.
- → What are some optional toppings for these bagels?
Common options include sesame seeds, poppy seeds, dried onion flakes, or a plain egg wash for a glossy finish.
- → How can I make a vegan version of these bagels?
Simply omit the egg wash and brush the bagels with water before baking to achieve a similar crust.
- → What is the purpose of boiling bagels before baking?
Boiling sets the crust quickly and prevents excessive rising, creating the distinctive dense, chewy texture.