Homemade Bagels


This is an easy recipe that turns out great every time. I stuffed one batch with cream cheese (112 grams), tomato (82 grams), red onion (40 grams), smoked salmon (34 grams) and capers (6 grams). You may want to replace 1 Tbsp of water with 1 Tbsp of lemon juice as a preservative or replace 3 Tbsp of sugar with 3 Tbsp of honey. You can also top the wet bagels with dried onion, sesame seed, poppy seed or course salt.

Homemade Bagels


For 8 Person(s)


  • 1/4 oz(s) Yeast, packet
  • 3 Tbsp(s) Sugar
  • 320 grams Water
  • 660 grams Bread Flour
  • 2 Tbsp(s) Olive Oil
  • 1 tsp(s) Salt
  • Water to boil Bagels
  • 1/2 cup(s) Honey (optional)

Homemade Bagels Directions

  1. Proof the yeast with 100 grams of the water and 1 Tbsp of the sugar. Set aside and allow it to double.
  2. In a large mixing bowl combine the flour, salt, remaining 2 Tbsp of sugar, the proofed yeast mixture and the remaining 220 grams of water. Knead the dough about 8 minutes until the dough streaches without breaking.
  3. Place the dough ball in a lightly oiled bowl. Cover it with plastic wrap and a kitchen towel. Allow it to rise at room temperature for at least 2 hours.
  4. Preheat the oven to 475°F. Begin boiling the water, add honey if you would like. 
  5. Lightly dust the work surface with flour. Place the dough ball on the surface and punch down the dough. Cut the dough into 8 equal pieces. Roll each piece into a ball and push your thumb thru the center to make a hole.
  6. If you are going to stuff the bagels, roll each piece until you have a 4" "pancake. Your stuffing needs to be frozen. Place the frozen stuffing in the middle and fold the side up and seal all the seams well.
  7. Drop each bagel or ball into the boiling water. Allow the bagel to float, then flip it and boil for another minute. Remove with a slotted spoon. If you are adding a topping dip the wet bagel into the topping. Place each bagel on a cooling rack with the topping up. Add salt if desired.
  8. Transfer the bagels to a baking sheet covered with a piece of parchment paper. Bake the bagels until they brown, about 15-20 minutes.


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