Homemade Bagels

I’ve been saying that I wanted to learn how to make my own bagels for a long time. I have a love affair with the bagel that has spanned several decades. And am kind of surprised that it took me this long to try it out myself.

It was definitely worth the wait.

Homemade bagels are fairly amazing. And surprisingly easy to make. Had I known that they were that easy, I’m sure they would have been attempted much sooner.

As easy as they are, it takes about an hour from start to finish. So save these for a lazy morning, or a weekend. Or any day where you have an hour to spare.

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Wheat Bagels

Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings 8

Ingredients

  • 2 cups bread flour
  • 2 cups whole wheat flour
  • 1 tbs sugar
  • 1 1/2 tsp salt
  • 1 tbs oil
  • 2 tsp active dry yeast
  • 1 1/2 cups of warm water

Instructions

  1. Mix all the ingredients in a bowl. The dough should feel stiff, but add the extra water if it's really stiff, or you can't get all the dry flour incorporated.
  2. Plop the dough down onto the counter, and knead for about ten minutes, or until the dough is uniform and smooth.
  3. Cut the dough into 8 equal sized balls, and let rest for 10-20 minutes.
  4. Preheat oven to 425°F.
  5. Take each of the dough balls and roll it into a little snake. When the snake is longer than the width of your two hands, wrap it around your dominant roiling hand. The dough rope should be wrapped so the overlapping ends are together at your palm, near the start of your fingers.
  6. Take the two overlapping ends, and use your palm to press the ends together. Once the dough is fused, you should have a perfectly circular bagel-to-be!
  7. Repeat for remaining balls of dough.
  8. Let your bagels rest for 20 minutes.
  9. Meanwhile, bring a pot of water to boil, and grease a large baking tray lightly.
  10. Add as many at a time as you can to your boiling water without crowding them (our large pot fit 3-4 at a time). Boil for about 1 minute, turn them over, and boil for another minute.
  11. Take them out a let dry for a minute and then place them on your oiled baking tray.
  12. Repeat until all the bagels are boiled.
  13. Add the tray to the oven, and after 10 minutes, flip the bagels over, bake for another 10 minutes.
  14. Let cool for at least 20 minutes before eating or toasting.

Allergen Information

Nightshade free, dairy free, corn free, soy free, and egg free.
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Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

7 comments / Add your comment below

  1. I keep meaning to post about this, too. I have been making blueberry and cranberry bagels for a while – so much fun, and really very easy!

    If you want a time saver on the dough, just put all the ingredients in your bread machine on the dough cycle. This technically makes it take longer, but less “active” time.

    Yum!

  2. Gosh, it has been years since I made bagels. Great idea. They taste better and you can control the size by making them yourself, bonus!

    They look gorgeous!

  3. Hi there, these look fantastic. And pretty budget-friendly. Since you have a recipe for vegan bagels, I was wondering if you have any tips for other breakfast-type meals that I could share with some of my followers/friends?

    I am also interested in some type of “cream cheese” or topping that you add on top of your bagels? Is there such thing as vegetarian/vegan cream cheese? Or maybe something very similar?

    Thanks for sharing this recipe. I look forward to hearing from you with other recipes and vegetarian tips!

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