Save to Pinterest Delicious, chewy bagels made from scratch with pantry staples are perfect for breakfast, lunch, or as a beautiful DIY project to share on Pinterest.
I first tried making homemade bagels on a rainy weekend and was surprised how straightforward and rewarding the process was. Shape your own bagels and you'll never look at store-bought the same way.
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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)
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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 8–10 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.
- Rest Shaped Bagels:
- 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 or 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 to Pinterest Our family enjoys making bagels together on weekends—it's a fun way to bond and create a breakfast everyone looks forward to. Kids love getting involved in the shaping step.
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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 bagel serving)
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Enjoy these budget-friendly bagels fresh out of the oven or sliced and frozen for easy weekday toasting. They're a true breakfast treat that tastes homemade.
Common Recipe Questions
- → What makes the bagels chewy?
The high-protein bread flour combined with kneading develops gluten, giving the bagels a characteristic chewy texture.
- → Why are bagels boiled before baking?
Boiling the dough in water with baking soda creates a glossy crust and dense crumb by gelatinizing the starch on the surface.
- → Can I make these bagels vegan?
Yes, simply omit the egg wash and brush with water instead to keep them vegan-friendly.
- → How can I store leftover bagels?
Allow bagels to cool completely, then freeze in a sealed bag. Toast slices directly from frozen for best results.
- → What toppings work well on these bagels?
Traditional options include sesame seeds, poppy seeds, or dried onion flakes applied after an egg wash for adhesion.
