Save It 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 tried making bagels during a cold weekend when I wanted fresh bread but didn't want to go to the store. The process was fun and the results were better than any bakery nearby.
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 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.
- Shape Bagels:
- Punch down the dough and divide into 8 pieces. Shape each into a ball, poke a hole in the center, and gently stretch to form the bagel shape.
- Rest:
- Place shaped bagels on a parchment-lined baking sheet, cover, and let rest for 15 minutes.
- Preheat & Prepare Poaching Water:
- Preheat oven to 220°C (425°F). In a large pot, bring 2 liters of water to a boil, then 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 a slotted spoon and return to baking sheet.
- Topping & Bake:
- Brush bagels with beaten egg and sprinkle desired toppings. Bake for 20 to 25 minutes until golden brown. Cool on a wire rack before serving.
Save It One of our favorite weekend traditions is making bagels together and seeing who can craft the roundest one. The aroma fills the kitchen as family gathers for breakfast.
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 seeds are optional and may be allergenic. Always check ingredient labels if allergies are a concern.
Nutritional Information
Calories: 210, Total Fat: 1 g, Carbohydrates: 43 g, Protein: 7 g (per serving)
Save It Bagels taste best fresh but keep well for days if stored properly. Impress your friends by gifting a batch of homemade bagels!
Common Questions About Recipes
- → What makes the bagels chewy?
The combination of bread flour and kneading develops gluten, creating a chewy texture. Poaching the shaped dough in baking soda water also helps form the characteristic crust and chewiness.
- → Can I make these bagels vegan?
Yes, by omitting the egg wash and brushing the bagels with water instead, you can keep the bagels vegan without compromising texture.
- → How long should the dough rise?
The dough should rise for about 1 hour or until it has doubled in size, ensuring a light and airy interior.
- → What toppings work best for these bagels?
Classic toppings include sesame seeds, poppy seeds, and dried onion flakes. You can also opt to leave them plain or customize with your favorites.
- → Is it necessary to poach the bagels before baking?
Poaching in baking soda water is essential as it sets the crust, giving bagels their distinctive chewy texture and shiny exterior.
- → How can I store leftover bagels?
Bagels freeze well. Slice them before freezing for easy toasting later without losing freshness.