Easy Bagels from Scratch
Soft and chewy bagels made from scratch using simple pantry ingredients. Perfect for breakfast, sandwiches, meal prep, and freezing.
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Ingredients
Bagel Dough
- 2½ cups warm water 610g
- 2 Tbsp sugar 30g
- 3 tsp dried yeast 10g
- 6-7 cups plain flour 900g
- 4 Tbsp olive oil 50g
- 1.5 tsp salt
For Boiling
- 2.5 litres water
- ½ cup brown sugar
- 2 heaped tsp baking soda
Optional Toppings
- sesame seeds
- poppy seeds
- everything bagel seasoning
- dried onion flakes
- dried garlic flakes
- grated cheese
Instructions
- In a large bowl, combine the warm water, sugar, and yeast. Leave for 5–10 minutes until the yeast becomes foamy and activated.
- Add the flour, olive oil, and salt. Mix until a soft dough forms. This can be done by hand, with a stand mixer, or using a bread maker dough cycle. Some batches may require the full 7 cups of flour but start at 6 and work the dough until it isn't too dry but still has a slight stickiness. Let the dough sit for around 10 minutes to hydrate.
- Line baking trays with baking paper and preheat the oven to 200°C bake.
- Divide the dough into 12–14 equal portions.
- Roll each portion into a smooth ball. Use a little extra flour if needed. Using your finger, poke a hole through the centre and gently stretch the dough to form a bagel shape.
- In a large pot, bring the water to a gentle boil. Stir in the brown sugar and baking soda until dissolved.
- Carefully lower a few bagels into the boiling water at a time and cook for approximately 30 seconds to a minute per side.
- Remove with a slotted spoon and place onto the prepared baking trays. Sprinkle with your preferred toppings while the bagels are still damp from boiling.
- Bake for 12-15 minutes, or until golden brown and cooked through.
- Transfer to a wire rack and allow to cool before serving.
Notes
Notes
- The dough should be soft but not overly sticky.
- Make the hole in the centre slightly larger than you think you'll need, as it will shrink during baking.
- The brown sugar and baking soda bath helps create the classic chewy bagel texture and golden crust.
Variations
- Top with everything bagel seasoning, sesame seeds, poppy seeds, grated cheese, or dried onion flakes.
- Add cinnamon and raisins to the dough for a sweeter version.
- Shape into smaller bagels for lunchboxes or mini breakfast sandwiches.
Storage
- Store in an airtight container for up to 3 days.
- Freeze for up to 3 months.
- Slice before freezing for easy toasting.
- Toast directly from frozen when needed.
Servings: 12 Bagels