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The Best Bagel Recipe

If you need a quick bagel recipe with amazing results, then this one is for you.

Ready in:  3 hoursServes: 8 people
Yield:   8 bagels, 100-110g eachUnits: US, E




  • You can use sesame seeds, poppy seeds, sea salt flakes, quinoa crisps or anything you’d like to cover your bagels with.


  • You need a wide pot
  • 1 gallon of water




  • Mix water, yeast,sugar, malt, salt and flour in your mixer. The dough might seem stiff, but during mixing it will relax and get a nice consistency during fermentation. 
  • Cover and let the dough rise until it grow almost double.


  • Prepare the baking tray with the parchment paper in it. Place the dough onto a non-floured surface.
  • Flatten the dough into a rectangle and divide it into 8 equal pieces, about 100-105 grams each.
  • Roll each piece into a small log.
  • Start to roll and press each log until it reaches 8-9in. (21-23cm.) lengthwise.
  • Roll each log around a palm of your hand.
  • Tuck both ends of a log under the palm of your hand and roll it until both ends will stick together. 
  • Set bagels on the prepared baking tray, covered with parchment paper ( use some flour to prevent sticking.
  • Cover the tray with bagels. Let them rest for about 30 min  at a room temperature.
  • Bring a medium pot of water to a boil. 
  • Preheat your oven to 400F (205C).
  • Add the seeds and/or any other toppings to a rimmed tray or a shallow bowl.
  • Submerge bagels one at a time into the pot of boiling water and wait for them to float to the surface, for about 10 seconds (some will float right away).
  • Cook for 30 seconds on each side for a thin crust. Using a slotted spoon, remove the bagels from the water, dip the rounded side into seeds (or whatever topping) to coat.
  • Place them back on to the sheet-pan covered with parchment paper generously sprayed with oil.
  • Bake the bagels for about 20-22 minutes. 
  • Store in a plastic bag at room temperature for up to 2 days.  Bagels freeze well; freeze them whole or sliced, covered in plastic wrap and a layer of foil, for up to 3 months.

Enjoy 😉 

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The Best Bagel Recipe
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8 thoughts on “The Best Bagel Recipe

  1. Hi! Thanks for the recipe. Would you mix with the hook attachment or rather use the flat beater? Thanks

  2. What’s the process without a mixer?

  3. How do I get them to puff up more
    They don’t look like normal bagels

    1. Was your yeast still good? Did you let the dough rise long enough? I made them with the exact recipe and they were as puffy as any others I’ve seen

  4. Just made these. Cooked for about a minute less. They were sooooo freaking good. I’ll be making these every week. Too bad we can’t load pics with the comments

  5. I made these today and they turned out PERFECTLY! Thank you for sharing your amazing recipes!!

  6. Amazing! Very tasty! Thank you!

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