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 made these bagels on a cold Saturday and my family loved shaping the dough together. It quickly became our go-to weekend breakfast treat, and I now keep extras in the freezer for busy mornings.
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 8–10 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 pieces. Shape each into a ball, poke a hole through the center, and gently stretch into a bagel.
- Rest:
- Place shaped bagels on a parchment-lined baking sheet, cover, and let rest for 15 minutes.
- Prepare Oven & Water:
- Preheat oven to 220°C (425°F). 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 simmering water. Boil each side for 45 seconds. Remove and place back on the baking sheet.
- Topping:
- 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 Bagel-making has become a tradition in our home, especially during holiday weekends. The kids get excited to add their favorite toppings before baking and love seeing their creations in the morning.
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). Sesame and poppy seed toppings 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
Save Enjoy your warm, homemade bagels with cream cheese or your favorite spread. Each batch is fresher and chewier than anything you can buy, and so much fun to make together.
Recipe FAQ
- → How do I shape bagels properly?
Divide the dough into equal pieces, shape each into a ball, then poke a hole through the center and gently stretch to form a ring-shaped bagel.
- → Why poach bagels before baking?
Poaching in baking soda water gives bagels their chewy texture and helps develop a shiny, golden crust during baking.
- → Can I make these bagels vegan?
Yes, simply skip the egg wash and brush the bagels with water before baking to keep them vegan-friendly.
- → What toppings work best on these bagels?
Sesame seeds, poppy seeds, and dried onion flakes are popular choices to add extra flavor and texture before baking.
- → How should I store leftover bagels?
Bagels freeze well; slice them before freezing for easy toasting later and to maintain freshness.
- → Can I add flavors to the dough?
Yes, mixing in cinnamon and raisins creates a sweet variation, perfect for a different twist.