Pin Delicious, chewy bagels made from scratch with pantry staples, perfect for breakfast, lunch, or as a beautiful DIY project to share on Pinterest.
Making bagels at home has always been a fun experience for me. I still remember the first time my batch came out chewy and golden, and how proud I felt sharing them with friends.
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 8–10 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 dough and divide into 8 equal pieces. Shape each into a ball, poke a hole through the center with your finger, and gently stretch into a bagel shape.
- Second Rest:
- Place 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 simmering water. Boil each side for 45 seconds. Remove with a slotted spoon and place back on baking sheet.
- Add Toppings:
- Brush bagels with beaten egg and sprinkle with toppings as desired.
- Bake:
- Bake for 20–25 minutes, until golden brown. Cool on a wire rack before serving.
Pin My family loves to come together over homemade bagels—everyone picks their own toppings, and there are always smiles at the breakfast table.
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
Pin Enjoy your homemade bagels fresh out of the oven, or freeze extras for quick breakfasts anytime.
Recipe Q&A
- → What causes the chewy texture in bagels?
The chewy texture comes from using bread flour with higher protein content and proper kneading that develops gluten.
- → Why boil the dough before baking?
Boiling in baking soda water gelatinizes the surface, giving bagels their characteristic shiny, firm crust.
- → Can I make bagels without eggs?
Yes, you can skip the egg wash and use water instead for a vegan-friendly crust finish.
- → How long should I let the dough rise?
Let the dough rise until doubled in size, approximately 1 hour, to develop flavor and texture.
- → What toppings work best on these bagels?
Classic toppings include sesame seeds, poppy seeds, and dried onion flakes, which add flavor and texture.
- → Can I freeze the bagels after baking?
Yes, sliced bagels freeze well and can be toasted directly from the freezer for fresh taste.