Yield: 12 bagels



  • 2 C. (250 ml) warm water
  • 1 T. dry yeast
  • 3 tsp. salt
  • 4 T. (1/4 C.) sugar
  • Approximately 6 C. (800 g) bread flour (can be part whole wheat)


  1. Sprinkle yeast over the warm water and set aside until it begins to foam, 5-10 minutes.
  2. Pour the liquid into a large bowl and add the salt and sugar. Mix to dissolve.
  3. Add half of the flour and beat well to incorporate air. Continue adding remaining flour, one cup at a time, mixing well after each addition. If using a Kitchen Aid, knead for about ten minutes. If kneading by hand, knead for ten minutes or until mixture is smooth and elastic.
  4. Cover and let rise until double, about two hours. If covering with a cloth, be sure to rub the top of the dough with oil so it doesn't dry out.
  5. Punch down dough and pinch off pieces to form bagels. You can choose how large you want them; I usually weigh each piece to have it be around 100-110 g so they are uniform in size. Shape them in one of two ways: 1) Rolling each piece into a rope and pinching the ends together for a traditional bagel shape 2) Pressing the piece into a flat disk. To make them more uniform in size I press them into a 4-inch jar or can lid but this isn't necessary. Set the bagels on a cloth covered baking sheet to rise for 20-30 minutes. By the time I'm done shaping the whole batch, I only have to wait about ten minutes before beginning the next step.
  6. Bring a large pan of water to a boil. Add 3 T. of sugar. Slip the bagels into the boiling water, being sure they aren't crowded. Allow to boil 1 minute before flipping them over to boil about 1 minute on the other side. Remove with a slotting spoon let drain on a rack or towel.
  7. Place the boiled bagels on a greased or parchment-lined baking sheet and bake at 350° F (180° C) for 20-30 minutes. Turn them over halfway through the baking time to ensure browning on both sides. You may also need to switch the pans top to bottom unless you have a convection oven.

Step-by-Step Instructions

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