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 made these bagels as a weekend project with my kids, and watching their excitement as they shaped and topped their own creations made the experience unforgettable.
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 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:
- 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.
- 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.
- Boil 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:
- 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 Sharing warm, homemade bagels fresh out of the oven has become a cherished family tradition for our lazy Sunday breakfasts.
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 These homemade bagels are best enjoyed fresh and make an incredible base for any sandwich or breakfast spread.
Recipe Guide
- → What is the purpose of boiling the dough in baking soda water?
Boiling dough in baking soda water creates a distinctive chewy crust and shiny surface, characteristic of classic bagels.
- → Can I make these bagels vegan?
Yes, simply omit the egg wash and brush the bagels with water instead before baking for a vegan-friendly option.
- → How can I add flavor variations to the dough?
Try incorporating cinnamon and raisins into the dough for a subtle sweet twist on the traditional bagel.
- → What toppings work best on these bagels?
Classic toppings like sesame seeds, poppy seeds, and dried onion flakes add texture and taste. Feel free to experiment with others.
- → How should I store leftover bagels?
Bagels freeze well; slice them before freezing to make toasting easier and keep freshness intact.