Homemade bagels

Ingredients

• 800 gwheat or spelt flour
• 500 mllukewarm water
• 11 ginstant yeast
• 1 tspsea salt
• 1 tbspmaple syrup or agave syrup
• to garnishpoppy seeds or sesame seeds

Instructions

1. 1

   Mix dry ingredients

   In a large bowl, mix the flour, instant yeast and salt thoroughly with a kitchen beater. In a separate bowl, stir the maple syrup or agave syrup into the lukewarm water.

2. 2

   Make the dough

   Add the flour mixture to the water mixture and combine with a wooden spoon. Knead firmly for about 8 minutes, until the dough is smooth and supple.

3. 3

   Leave to rise

   Return the dough to the bowl and cover it with a clean tea towel. Leave it to rise for 1 hour in a warm, dry place.

4. 4

   Divide the dough

   Turn the risen dough out onto a floured work surface and knead it again. Divide it into 12 to 14 portions.

5. 5

   Shape the bagels

   Roll each portion into a ball and flatten it with your hands. Make a hole in the centre with a finger, then turn the dough around your finger to smooth and shape the ring.

6. 6

   Prepare the tray

   Line a baking tray with parchment paper and brush the paper all over with some oil. Arrange the shaped bagels on the tray.

7. 7

   Heat oven and water

   Preheat the oven to 180°C (350°F). Bring a large, wide pot of water to the boil, set out a clean, dry tea towel and place the sesame or poppy seeds on a plate.

8. 8

   Boil the bagels

   Boil 2 or 3 bagels at a time, cooking each for 1 minute on each side. Lift them out with a skimmer and set them on the tea towel to drain.

9. 9

   Add the seeds

   Carefully dip the top of each bagel into the sesame or poppy seeds, then return it to the baking tray.

10. 10

    Bake and cool

    Bake in the preheated oven for about 25 minutes. Remove the bagels and allow them to cool completely.

What are bagels?

Bagels are ring-shaped breads known for a chewy bite and a smooth, browned crust. They are associated with Jewish communities in Central and Eastern Europe and became especially well known in North American bakeries.

This version uses a straightforward yeasted dough, then boils the shaped rings before baking. That brief boil helps create the distinctive bagel texture without complicated equipment.

Nutrition and macros by portion

The nutrition label shows one serving as written: 741 calories, 21g protein, 155g carbs, 2g fat.

Most of the energy and carbohydrates come from the flour, while it also supplies much of the protein; the syrup adds a small amount of carbohydrate. The recipe includes little fat beyond the small amount of oil used on the parchment, and the salt contributes most of the sodium. Pair a bagel with a protein-rich topping and some fruit or vegetables for a more balanced plate.

Choosing the flour

Wheat flour: this is the standard choice for a familiar, elastic dough that is easy to shape.

Spelt flour: the recipe also allows spelt, which can behave differently from wheat flour as it is kneaded. Follow the same texture cue: the finished dough should feel smooth and supple.

Kneading and rising

Kneading: work the dough firmly for about 8 minutes, as directed, until it becomes smooth and supple. A thorough mix at the start helps distribute the yeast and salt through the flour.

Rising: cover the bowl with a clean tea towel and leave the dough for 1 hour in a warm, dry place. Keep it covered while it rests so the surface does not dry out.

Making an even ring

Portions: the method divides the dough into 12 to 14 pieces, so the finished bagels will vary in size depending on how many you make. Divide as evenly as you can for more consistent baking.

Centre hole: make a hole with your finger, then turn the dough around it to smooth the ring. Leave a clear opening, since the dough may puff during the rise and bake.

Why boil before baking?

Boiling: cook only 2 or 3 bagels at once and give each side 1 minute in the boiling water. Crowding the pot makes them harder to turn and lift out neatly.

Draining: use a skimmer to transfer each bagel to a clean, dry tea towel. Let excess water drain before dipping the tops in seeds and placing them back on the tray.

Baking and serving

Doneness: bake at 180°C for about 25 minutes, as specified. The recipe gives no additional colour cue, so check them near the end of the stated baking time.

Serving: let the bagels cool completely before slicing, which helps the crumb settle. Serve plain or with your preferred savoury or sweet toppings.

Recipe notes & tips

• Use a large, wide pot so the bagels have room to move while boiling.
• Keep the dough covered during its 1-hour rise to prevent the surface drying out.
• Shape the centre holes clearly so they remain open after the bagels puff.
• Boil just 2 or 3 bagels at a time, as the method directs.
• Let the boiled bagels drain on the tea towel before adding the seeds.
• Cool the baked bagels completely before slicing.

Variations

• Choose spelt flour: use it in place of wheat flour for the alternative offered in the recipe.
• Use sesame seeds: dip the bagel tops in sesame seeds before baking.
• Use poppy seeds: coat the tops with poppy seeds for a different seed finish.
• Choose agave syrup: use it instead of maple syrup in the dough.

Common mistakes to avoid

• Uneven mixing: combine the flour, yeast and salt thoroughly before adding the liquid.
• Under-kneading: knead for about 8 minutes, until the dough feels smooth and supple.
• Dry dough surface: cover the bowl with a clean tea towel during the 1-hour rise.
• Crowded boiling pot: cook only 2 or 3 bagels at a time so they can be turned and lifted out.
• Wet toppings: let the boiled bagels drain on the tea towel before dipping their tops in seeds.
• Slicing while hot: allow the bagels to cool completely before cutting.

How to store

Once completely cool, keep the bagels in an airtight container at room temperature and eat within 2 days for the best texture. Reheat briefly in a warm oven or toast halved bagels; freeze any extras for longer storage.

Frequently asked questions