There’s something undeniably luxurious about enjoying fresh, homemade bagels straight from the oven. Imagine biting into a soft yet chewy, slightly golden crust that holds the perfect balance of flavours for your favourite BLT. The best part? This bagel recipe is so easy to make and can be customized to your heart’s desire. Whether you prefer the sweetness of blueberries, the warmth of cinnamon and raisin, or the richness of cheese or chocolate chips, the options are endless. And with a few simple ingredients and a little time, you can transform your kitchen into a bakery, filling your home with the irresistible aroma of freshly baked bread.
As a registered dietitian, I can’t help but appreciate the added health benefits of making your own bread products. When you make bagels from scratch, you control exactly what goes into them. No unnecessary preservatives, artificial colors, or added sugars. You can opt for whole grain flour to boost the fibre content, making your bagels not only more filling but also better for digestive health.
By baking at home, you’re also able to create a product with fewer processed ingredients, giving you peace of mind knowing exactly what you’re putting on the table. Plus, homemade bagels offer the perfect opportunity to get creative with mix-ins that can add both flavour and nutritional value, like seeds for extra crunch and healthy fats, or even a touch of dried fruit for a burst of antioxidants. It’s the kind of wholesome indulgence that truly elevates any meal—especially a classic BLT.
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Equipment needed: Oven set to 430°F and a sheet pan, large bowl to mix the dough or a stand mixer with dough hook, damp towel or bowl cover, measuring spoons and cups, kitchen scale, large pot of boiling water, tool to get bagels in and out of the water – I like using a ‘spider’ cooking strainer.
Combine ingredients in bowl of stand mixer and knead to create a shaggy mess. Then add 2 tbsp oil and continue kneading with the dough hook for about six minutes.
Let dough rise for 2 hours in the oven with only the light on (or in a warm place in your home). Make sure to place a damp towel over the bowl or a plastic lid to keep the dough from drying out.
If you plan on adding mix-ins, fold them into the dough after the 2-hour rise.
Using a kitchen scale, divide the dough into 100g portions for each bagel.
Roll into a ball like making dinner rolls. Then flatten down onto a floured parchment lined sheet pan or silicon baking mat. Allow to rise for 20 minutes.
Use the large end of a piping tip to punch out the center hole of each bagel. If you would like a more rustic bagel, you can use your fingers to make the whole and stretch the dough. Make sure the hole is about 3 times what you would expect the final hole to be. The dough will puff up during baking and close in on the center, so it needs to be a bigger hole to being with!
Boil the bagels in simmering water for 40 seconds.
Brush with egg wash (an egg and a bit of water that has been whisked together) and sprinkle everything bagel seasoning, poppy seeds, or sesame seeds (if desired).
Bake at 430°F for 18 minutes. Let cool for 10 minutes then gently pull away from the parchment paper.
Enjoy! Or freeze immediately to have fresh bagels for weeks.
Ingredients
Directions
Combine ingredients in bowl of stand mixer and knead to create a shaggy mess. Then add 2 tbsp oil and continue kneading with the dough hook for about six minutes.
Let dough rise for 2 hours in the oven with only the light on (or in a warm place in your home). Make sure to place a damp towel over the bowl or a plastic lid to keep the dough from drying out.
If you plan on adding mix-ins, fold them into the dough after the 2-hour rise.
Using a kitchen scale, divide the dough into 100g portions for each bagel.
Roll into a ball like making dinner rolls. Then flatten down onto a floured parchment lined sheet pan or silicon baking mat. Allow to rise for 20 minutes.
Use the large end of a piping tip to punch out the center hole of each bagel. If you would like a more rustic bagel, you can use your fingers to make the whole and stretch the dough. Make sure the hole is about 3 times what you would expect the final hole to be. The dough will puff up during baking and close in on the center, so it needs to be a bigger hole to being with!
Boil the bagels in simmering water for 40 seconds.
Brush with egg wash (an egg and a bit of water that has been whisked together) and sprinkle everything bagel seasoning, poppy seeds, or sesame seeds (if desired).
Bake at 430°F for 18 minutes. Let cool for 10 minutes then gently pull away from the parchment paper.
Enjoy! Or freeze immediately to have fresh bagels for weeks.