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homemade bagels

Homemade Bagels

These fluffy, chewy bagels are easy to make and taste absolutely amazing!
Prep Time2 hrs
Cook Time20 mins
Total Time2 hrs 20 mins
Servings: 8 bagels
Author: Kathy Patalsky


  • baking sheet
  • large mixing bowl


  • 2 1/4 tsp yeast Active Dry Yeast
  • 1 1/2 cups warm water
  • 2 Tbsp coconut sugar - or sub barley malt syrup
  • 4 cups bread flour + more for flouring work surface
  • 2 tsp salt
  • 6 cups boiling water
  • 2 Tbsp barley malt syrup
  • toppings to taste poppy seeds, sesame seeds, etc


  • Add the yeast, warm water and coconut sugar to a large mixing bowl and stir to dissolve. Cover the bowl with plastic wrap or a lid and let this mixture sit for five minutes.
  • Uncover yeast bowl and add the salt and flour - adding the flour one cup at a time, stirring to mix. When you have a nice sturdy ball of dough, knead it in the bowl for a few minutes. Ideally, you can turn out the dough onto a floured surface and give it a good kneading by hand for five minutes. (If you have a stand mixer a dough hook works too.)
  • Grease your same mixing bowl with a bit of oil and plop the dough in the center of the bowl. Cover bowl with plastic wrap or a lid and place in a warm spot in your kitchen for 90-120 minutes to rise.
  • When dough is done rising, turn out onto a floured surface and give a light kneading to the now fluffier dough ball. Slice the dough into equal pieces - you should get anywhere from 8-10 depending on the size of your bagels.
  • shape each piece into a round shape as much as possible, then poke a hole through the center using your finger. Shape more if desired. Set aside. Repeat with all the pieces of dough.
  • Preheat oven to 425 and line a baking sheet with parchment paper.
  • Bring a large pot of about six cups of water to a bowl. Add the barley malt syrup. Add 2-3 bagels at a time and bowl for 1-2 minutes each. Transfer boiled bagels to a parchment paper-lined baking sheet. Repeat with all the bagels. While bagels are boiling, you can be dipping the already boiled bagels into any toppings you want to use.
  • Bake bagels at 425 for about 25 minutes or until tops are slightly browned.
  • Cool for ten minutes before slicing and serving. Store leftovers in the freezer - or can be kept on the counter for up to a day for best flavor and texture. Tip: Slice bagels in half before freezing!


  • yeast
  • barley malt syrup - maple syrup could be subbed

Nutrition Estimate

Calories: 247kcal | Carbohydrates: 49g | Protein: 9g | Fat: 1g | Saturated Fat: 1g | Sodium: 590mg | Potassium: 95mg | Fiber: 2g | Sugar: 2g | Calcium: 9mg | Iron: 1mg