Pin Delicious, chewy bagels made from scratch with pantry staples, perfect for breakfast, lunch, or as a beautiful DIY project to share on Pinterest.
I remember making these bagels for the first time on a lazy weekend morning with my family, loving how each step felt so hands-on and satisfying. Sharing the finished, golden bagels on social media brought so many compliments from friends and fellow bread enthusiasts.
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)
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.
- Shape Bagels:
- Punch down dough, divide into 8 pieces, shape into balls, poke a hole in center with your finger, and stretch to form bagel shape.
- Second Rest:
- 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 water to boil in large pot, add baking soda and sugar.
- Poach Bagels:
- Gently drop bagels, 2–3 at a time, into simmering water, boil each side 45 seconds, remove with slotted spoon, return to baking sheet.
- Add Toppings:
- Brush with beaten egg and sprinkle on desired toppings.
- Bake:
- Bake for 20–25 minutes until golden brown, cool on wire rack before serving.
Pin Making bagels together has become a fun family tradition, with kids shaping their own rounds and picking favorite toppings every time. There's something special in watching everyone reach for a warm bagel straight from the rack.
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
Calories: 210, Total Fat: 1 g, Carbohydrates: 43 g, Protein: 7 g (per serving)
Pin Homemade bagels turn any ordinary morning into something memorable, and their chewy texture is always a hit at breakfast gatherings.
Recipe FAQ
- → How do I achieve a chewy texture in bagels?
Kneading the dough thoroughly develops gluten, and boiling the shaped dough before baking helps create that classic chewy crust.
- → Can I make these bagels vegan?
Yes, simply skip the egg wash and brush the bagels with water before baking to maintain a shiny crust.
- → What toppings work best on these bagels?
Common toppings include sesame seeds, poppy seeds, or dried onion flakes, which add extra flavor and texture before baking.
- → How long should I boil bagels before baking?
Boil each side of the bagels for about 45 seconds to develop a chewy crust and proper texture.
- → Can I freeze these bagels for later?
Yes, freeze after slicing. Toast them from frozen for a fresh taste anytime.