Save Delicious, chewy bagels made from scratch with pantry staples are perfect for breakfast, lunch, or as a beautiful DIY project to share on Pinterest.
My first attempt at homemade bagels was on a rainy weekend with friends eager to test the classic New York boil-and-bake method. The aroma filled the kitchen and watching them puff up was so satisfying that it started a monthly tradition.
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 and 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 8–10 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.
- 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.
- Add Toppings:
- Brush 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.
Save These budget bagels were a hit at a recent family brunch, where everyone tried different toppings and created their own signature flavor. Sharing warm bagels straight from the oven felt like an extra-cozy family moment.
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 With these simple steps, you can enjoy bakery-style bagels at home. Customize your toppings and share fresh bagels with everyone.
Cooking Questions & Answers
- → What flour type is best for making these bagels?
Bread flour is recommended for its higher protein content, which helps develop the chewy texture typical of bagels.
- → Why are the bagels boiled before baking?
Boiling helps set the crust, giving bagels their characteristic chewy exterior and shiny appearance.
- → Can I skip the egg wash and still get a nice crust?
Yes, brushing with water instead of egg wash works well for a vegetarian or vegan option, though the crust will be less glossy.
- → How can I store leftover bagels?
Bagels freeze well; slice them before freezing for easier toasting and reheating later.
- → What variations can be added to the dough?
Mixing in cinnamon and raisins creates a sweet twist, while seeds or dried onion flakes enhance savory flavors.