Making bagels at home is super rewarding. They are unlike any others. Fresh from the oven, soft and chewy. Perfect. My kids and I love having fresh bagels on hand. Batches of bagels don’t usually last long in our house.
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Bagels have a few steps and some things can make it easier for you. I recommend a stand mixer or your arm is gonna be sore. I use instant yeast in all my breads and have used it for over 10 years. It is a forgiving yeast so if you are nervous about making a yeasted product use this yeast. Bread flour will give your bagels a chewier texture but I have made them just fine with all purpose. You will want to have some fine cornmeal or corn flour. This prevents the bagels from sticking to the parchment paper during the whole process.
bagel dough ingredients
4 cups bread flour or all purpose
2 tsp yeast
1 tsp salt
1 tbsp honey
1 tbsp olive oil or vegetable oil
1 1/2 cups water
mixing the dough
Bagel dough is a simple bread dough. Flour, water, honey, oil, salt and yeast. Start with 1 cup warm water and 2 tsp or yeast in the bowl of your stand mixer. Let this sit for a couple minutes and get the rest of your ingredients ready. Add 1 tbsp oil (vegetable or olive), 1 tbsp honey to the yeast mixture and give it a stir. Then add 4 cups of flour and 1 tsp salt. Start mixing on low. Add 1/2 cup water and let mix until dough starts to come together. If it is too wet and sticking to the sides add a little flour at a time and mix more. After dough has mixed for about 5 minutes and no longer sticks to sides of bowl, take out and put on clean floured surface (counter, large cutting board).
Form dough into a ball and cut into 8-12 pieces, depending on the size bagel you want. Form into individual balls and place on a baking sheet lined with parchment paper and sprinkled with a good layer of cornmeal. Cover with a damp towel and let sit for about 20 mins.
Now its time to form the bagel shape. Take one ball at a time and push your fingers through the middle of the ball and work in a circle until you have a good sized hole about the width of two fingers. Place back on the baking sheet. Once all of the bagels are formed, cover again and let rise overnight in the refrigerator.
boiling & baking
When you are ready to boil and bake the bagels, put a large pan of water on the stove and bring to a boil. I add about 1 tbsp of salt and 1 tbsp of honey to the water. Check that the bagels are ready by gently pressing you finger in the side of one. If the dough is very soft and the indent stays, keep them in the fridge until water if ready. If they seem dense still and the indent bounces back pull them out and let them sit at room temp until water is ready.
When water is boiling and bagels are soft, carefully put a few bagels in the water. Let boil for about 30-45 seconds and then flip over with a spatula or slotted spoon. Boil another 30-45 seconds and then lift out and place on a cooling rack to drain extra water off. Repeat this until all the bagels are boiled.
Place boiled bagels back on the baking sheet and bake in oven at 400-425 (depending on oven) for 15 minutes or until golden brown. When they are done lift off the pan using a spatula and put on the cooling rack. Let cool completely before slicing into.
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- stand mixer
- stove top
- 4 cups bread flour or all purpose
- 2 tsp yeast
- 1 tsp salt
- 1 tbsp honey
- 1 tbsp olive oil or vegetable oil
- 1 1/2 cups water
- Put 1 cup water, yeast and honey into mixing bowl on stand mixer, give it a stir and let sit while gathering other ingredients
- Add oil to yeast mixture and stir
- Add flour and salt and start mixing on low
- Add rest of water and turn mixer up to medium high and let mix for about 5 minutes
- If the dough is sticking to the bowl add a little flour at a time and let mix until the dough pulls away from sides of bowl
- Remove dough from bowl and put on a floured surface. Divide dough into 8-12 pieces depending on the size of bagel you would like
- Form into individual balls and place on cornmeal lined baking sheet. Cover with a damp towel and let sit for about 20 minutes
- Push your fingers through the middle of each ball and work into a circle two fingers wide. Place back on baking sheet. Cover and put in refrigerator overnight
- When ready to boil and bake, bring a large pot of water with 1 tbsp honey and 1 tbsp baking soda to boil. Check to make sure bagels are nice and soft. If they are still dense putt out and let proof while the water comes to a boil.
- When bagels are ready (finger indent in side will stay and they will be soft) carefully transfer a few bagels to the boiling water and boil for 30-45 seconds on each side. Remove from water with a slotted spoon for spatula and place on a cooling rack to drain off extra water
- When all bagels are done, place back on baking sheet and bake at 425 for 12-15 minutes or until golden brown. Once baked remove from pan and place on cooling rack. Let cool completely before cutting. Enjoy!
If you enjoy making breads check out these recipes below