Pin It Delicious, chewy bagels made from scratch with pantry staples, perfect for breakfast, lunch, or as a DIY project to share for all to see. Homemade budget bagels are a beautiful way to bring the bakery home and customize every bite.
I first started baking bagels one chilly weekend when I wanted something special for brunch but did not want to go out. With some flour and yeast, soon my kitchen smelled like a bakery, and the results were much better than store-bought.
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 equal pieces. Shape each piece into a ball, poke a hole in 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 & Prepare 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, then remove with a slotted spoon.
- 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.
Pin It Bagels are a fun way to get the whole family involved in shaping and adding favorite seeds on top. Making a batch together becomes a weekend ritual and sharing warm bagels always makes breakfast feel cozy.
Required Tools
Large mixing bowl, measuring cups, baking sheet, parchment paper, large pot, slotted spoon, wire rack
Allergen Information
Contains gluten (wheat) and egg if using egg wash. Toppings like sesame and poppy seeds may cause reactions, always check labels for allergens.
Nutritional Information (per serving)
Calories: 210, Total Fat: 1 g, Carbohydrates: 43 g, Protein: 7 g
Pin It Enjoy these bagels fresh from the oven or freeze for easy breakfasts on busy mornings. Their chewy texture and golden crust are sure to impress.
Questions About This Recipe
- → How do you achieve the chewy texture in bagels?
Kneading the dough well develops gluten, while boiling briefly before baking sets the crust, resulting in the classic chewy texture.
- → Can I make these without eggs?
Yes, skip the egg wash and brush the bagels with water before baking for a vegan-friendly version.
- → What toppings work best on these bagels?
Classic options include sesame seeds, poppy seeds, and dried onion flakes, which add flavor and crunch.
- → How long should the dough rise?
Let the dough rise for about one hour or until it doubles in size, ensuring light and airy bagels.
- → Can I prepare bagels ahead of time?
Yes, bagels freeze well. Slice before freezing to make toasting and reheating quick and easy.