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Homemade Easy Bagels

Print Recipe
Close-up of golden, sesame-topped bagels resting on a cooling rack, showing off their soft texture and perfectly baked tops.
Prep Time:15 minutes
Cook Time:40 minutes
1 hour

Equipment

  • 1 big pot
  • 1 stand mixer with dough hooks optional
  • 1 Parchment paper optional
  • 1 Wooden spoon
  • 1 rack
  • 1 skimmer

Ingredients

  • 4 cups all-purpose flour 500 g
  • 2 tbsp honey 50 g
  • 2 tsp dry yeast 7 g
  • 1 tbsp olive oil
  • 1½ tsp salt 16 g
  • ¾ cup lukewarm water
  • 2 eggs
  • 2 tbsp sesame seeds or another topping

Instructions

  • Add 4 cups of all-purpose flour, 2 tbsp of honey, 2 tsp of dry yeast, 1 tbsp of olive oil, 1½ tsp of salt, 1 egg, and about ¾ cup of lukewarm water into a big bowl or into your stand mixer bowl.
    If you use a stand mixer, use the dough hook to mix all ingredients so the dough starts to come together before you put the mixer to work. If you use your hands, begin kneading the dough.
    Note: Add about ¾ of a cup (158 ml) and check if your dough needs any more water. The dough may not be sticky!
  • When the dough passes the windowpane test, is smooth, and dry (not sticky!) you can stop kneading. Take the dough out of the mixing bowl and divide it into 12 portions.
  • Form small dough balls, lay them on a floured countertop or some baking paper, and cover with a tea towel. Let them rest for about 25 minutes.
  • After 25 minutes, uncover the balls of dough and make a small hole in each of them with the handle of a wooden spoon. Cover with a tea towel again and let them rest for 35 minutes.
  • Preheat your oven to 437°F or 225°C, and put a large pot with water on the stove over high heat. When the water is boiling, lower the heat so the water will simmer, not boil.
  • After the second rest, take a few bagels (I recommend not more than 3 in each run) and put them in the simmering water. Poach the bagels for 1 minute per side.
  • After the bagels are poached, take them out of the water with a skimmer and put them on a rack to dry up.
  • Take the second egg, and divide the yolk and egg white. Put the poached bagels on a baking dish with parchment paper, and use a brush to cover the bagel with egg yolk. Sprinkle the bagels with some sesame seeds or other toppings, and bake them for 15 minutes in the oven until they are golden brown.
  • Take the bagels after 15 minutes out of the oven and let them cool a bit before serving on a rack.

Notes

  • If you don't want to use parchment paper (or you don't have any available), you can also grease a baking tray with some butter and sprinkle a thin layer of breadcrumbs over it. This will prevent your bagels from sticking to the baking tray after baking.
  • Be mindful of how much water you add to the dough. The dough should not be sticky! 
  • Added too much water? Take some all-purpose flour and add it one tbsp at a time.
  • Added too much flour? Add one tbsp of water at a time and let the mixer do its thing before adding more water.
Servings: 12 bagels