Save to Pinterest Delicious, chewy bagels made from scratch with pantry staples, perfect for breakfast, lunch, or as a beautiful DIY project to share on Pinterest.
Bagels have always been a weekend treat in my home, and making them from scratch brings a satisfying sense of accomplishment. Sharing homemade bagels with friends and family is now a favorite ritual we look forward to.
Ingredients
- Dough: 500 g (4 cups) bread flour, plus extra for dusting
- Dough: 7 g (2¼ tsp) instant dry yeast
- Dough: 1½ tsp fine sea salt
- Dough: 1 tbsp granulated sugar
- Dough: 300 ml (1¼ cups) warm water (approx. 40°C / 105°F)
- Poaching Water: 2 liters (8 cups) water
- Poaching Water: 1 tbsp baking soda
- Poaching Water: 1 tbsp sugar
- Toppings (optional): 2 tbsp sesame seeds
- Toppings (optional): 2 tbsp poppy seeds
- Toppings (optional): 2 tbsp dried onion flakes
- Toppings (optional): 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 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.
- Poach bagels:
- Gently drop bagels, 2–3 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.
- Toppings:
- Brush bagels with beaten egg and sprinkle with desired toppings.
- Bake and cool:
- Bake for 20–25 minutes until golden brown. Cool on a wire rack before serving.
Save to Pinterest My kids always love shaping the dough and choosing their favorite toppings. The warm aroma filling the kitchen on baking day is a special memory for our family.
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 to Pinterest Savor these homemade bagels fresh or toasted, with your favorite spreads. Share and enjoy every chewy bite!
Recipe FAQs
- → What gives bagels their chewy texture?
The high-protein bread flour and proper kneading develop gluten, creating the characteristic chewiness.
- → Why are bagels boiled before baking?
Boiling in baking soda water helps set the crust, giving bagels their distinctive shiny, chewy exterior.
- → Can I customize toppings on these bagels?
Yes, popular toppings include sesame seeds, poppy seeds, and dried onion flakes, which add flavor and crunch.
- → How can I make these bagels vegan?
Simply omit the egg wash and substitute with water to achieve a vegan-friendly finish.
- → What’s the best way to store leftover bagels?
Bagels freeze well; slice before freezing to make toasting easier later on.