Save Delicious, chewy bagels made from scratch with pantry staples, perfect for breakfast, lunch, or as a beautiful DIY project to share on Pinterest. Homemade bagels are much simpler than you think and will satisfy your carb cravings without stretching your budget.
I first attempted bagel-making on a rainy Sunday and was amazed by how fun and rewarding it felt to transform a few basic ingredients into bakery-worthy bread. Now it's a go-to project when I want something fresh and impressive for brunch.
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
- Make 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 Bagels:
- Punch down the dough and divide into 8 equal pieces. Shape each piece into a ball, then 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 with a towel, and let rest for 15 minutes.
- Preheat Oven:
- Preheat oven to 220°C (425°F).
- Prepare Poaching Water:
- Bring 2 liters 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 simmering water. Boil each side for 45 seconds. Remove with slotted spoon and place back on the baking sheet.
- Top Bagels:
- Brush bagels with beaten egg and sprinkle with desired toppings.
- Bake and Cool:
- Bake for 20 to 25 minutes until golden brown. Cool on a wire rack before serving.
Save When my family smells bagels baking, they gather in the kitchen ready to pick their favorite toppings. It's become a Sunday ritual full of laughter and anticipation for the first warm bite.
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 Warm, chewy bagels are easier than you think. Try experimenting with toppings—there's a favorite for everyone.
Kitchen Guide
- → What makes bagels chewy?
The chewy texture comes from using bread flour and the boiling step in baking soda water before baking, which creates the characteristic crust and chew.
- → Can I use all-purpose flour instead of bread flour?
Bread flour is preferred for its higher gluten content, which improves chewiness and structure, but all-purpose flour can be used with slightly different texture results.
- → Why do bagels need to be boiled before baking?
Boiling activates the crust formation, giving bagels their shiny, dense exterior and chewy bite.
- → How can I make vegan-friendly bagels?
Skip the egg wash and brush with water before baking; this keeps the bagels vegan while still promoting browning.
- → Can I add flavors to the dough?
Yes, adding ingredients like cinnamon and raisins can create a sweet variation, enhancing flavor and texture.