Ingredients
Equipment
Method
- Combine flour, sugar, yeast, and salt in large bowl. Add warm water and stir until it is a ball of dough.
- Knead dough on lightly floured surface 10 minutes until smooth and elastic.
- Put it into oiled bowl, cover, and let it rise 1 hour until doubled.
- Cut dough into 8 pieces. Roll each into a ball, create hole through center, and pull out into a ring.
- Let rested bagels sit 10 minutes on a lined baking sheet.
- Boil water with sugar. Preheat oven to 425°F (220°C).
- Boil bagels 1 minute on each side, then put on a lined baking sheet.
- Add toppings if desired. Bake 20-25 minutes until golden brown.
- Cool on a wire rack for 10 minutes before serving.
Video
Notes
Consistency of dough: Bagel dough should be stiff and firm, not soft. Too sticky, add extra flour 1 tablespoon at a time.
Temperature of water: Warm water should be around 100-110°F (38-43°C). Too hot will kill the yeast.
Hole size matters: Make the center hole bigger than you want it to be—it will narrow up as it boils and bakes.
Boiling step: Don't skip it! Boiling is what creates the chewy center and shiny crust on bagels.
Storage: Store at room temperature in a closed bag for 2-3 days. Store longer (up to 3 months) in the freezer.
Reheating: Toast frozen bagels straight from the freezer, or thaw first at room temperature.
Flavor variations: Add raisins and cinnamon to the dough to create cinnamon raisin bagels, or try dried herbs for savory flavors.
Temperature of water: Warm water should be around 100-110°F (38-43°C). Too hot will kill the yeast.
Hole size matters: Make the center hole bigger than you want it to be—it will narrow up as it boils and bakes.
Boiling step: Don't skip it! Boiling is what creates the chewy center and shiny crust on bagels.
Storage: Store at room temperature in a closed bag for 2-3 days. Store longer (up to 3 months) in the freezer.
Reheating: Toast frozen bagels straight from the freezer, or thaw first at room temperature.
Flavor variations: Add raisins and cinnamon to the dough to create cinnamon raisin bagels, or try dried herbs for savory flavors.