The best bagel recipe you will ever need complete with step-by-step instructions. These bagels have a delicious flavor and are perfectly dense and chewy with a lovely outer crust. Bagels, anyone? You got ’em.
Jump to Recipe
I have a son who asked me if he could have a bagel in his lunch every single day this year. He’s the same son that asked for a ham sandwich every day in his lunch for the previous 6 years so I’m thrilled he’s branching out into new territory. And I don’t blame him for choosing bagels. They are one of my favorite foods ever.
I got tired of buying Costco bagels so I decided this would be the year that I would figure out how to make delicious, perfect looking, and perfect tasting bagels.
I’ve lovingly dubbed this year:The year of the bagel.
Bagels are one of those recipes that eluded me for quite a while. I’ve made them for many years but they were always on the ugly side. Sometimes they tasted good, sometimes they didn’t. And I never could quite put my finger on what I did differently each time. I’ve experimented with at least a half dozen recipes. And I haven’t counted but I’m sure I’ve made hundreds of bagels. And no recipe was quite what I wanted. Really what I was looking for was THE BEST Bagel recipe. Like seriously the best.
Well my friends. Just as they say, necessity is the mother of invention.Since I never found the best bagel recipe I just had to create it.
And today after months of studious experimenting I give you THE BEST Bagel recipe. Ever. Complete with step-by-step instructions so you are assured complete success in your next bagel making venture. Which I really really hope for your sake is ASAP, if not today.
And oh my friends I am so excited about this post because these bagels are (dare I say it) every bit as good or better than the best bagels you’ve had.
Perfectly dense and chewy with a lovely outer crust. The flavor is absolutely spot on. Especially if you happen to have some Parmesan or Asiago cheese lying around.
I’m pretty sure cheese bagels might be my absolute greatest weakness in life.
So what are we waiting for? Let’s dive into the instructions, shall we?
The best method to mix the dough
The first thing to consider if you are setting out to make the best bagels ever is the dough. The texture of the dough is super important. “The stickier the dough, the lighter the roll” is a true adage for rolls. But it doesn’t work so well for bagels. Since bagels are a free form dough (meaning they don’t have the sides of a pan or rolls touching them to help them rise upward), the dough needs to be just a bit stiffer and tackier than a roll dough.
Having said that, don’t get all crazy and make a super stiff dough or your bagels will start to resemble doorstops or hockey pucks more than bagels. And that’s definitely not what we are going for.
The best bagel dough is still soft enough to manipulate easily, but stiff enough to not leave much residue on your fingers after doing so. The perfect bagel dough is sticky enough that the yeast can easily stretch it when it rises but not so sticky that it doesn’t hold it’s beautiful bagel shape after being subjected to a water bath.
I’ve included in the recipe the exact weighted measurement of flour that I’ve used on multiple occasions to make these bagels. That amount will differ slightly depending on what kind of flour you use and the amount of gluten in it, but hopefully it will at least give you a good idea of a starting place. Make sure if you use the weighted flour amount you also weigh your water just to be sure it’s accurate too.
Can you just see me grinning in happiness as I weigh my water and flour for this recipe? Seriously it makes me so happy to have accurate recipes.
The first picture shows the bagel dough too sticky (before all the flour has been added). The second picture shows the bagel dough after enough flour has been added and as it is kneading for 6 minutes in the mixer to fully develop the gluten.
As a side note I love my bosch mixer and it’s great for making bagels. You can make them by hand, but it’s beyond the scope of this post to give those instructions (it’s already going to be long enough). If you have a question about making them by hand, ask it in the comments and I’ll try to do my best to answer.
Once the dough is ready, place it on a lightly greased counter and divide it into twelve 4-ounce pieces. I use my favorite bench scraper (aff. link) to divide the dough. Although it is optional, it should come as no surprise that after measuring my water and flour I also use a kitchen scale (aff. link).
Hey I like pretty bagels, okay? And what could be prettier than twelve, uniform, 4-ounce bagels sitting there staring at me in the face? I really can’t say.
How to form the bagels
The next step in making the best bagels ever is forming the dough.
Oh my. I have tried so many variations of this step in the many bagel recipes I’ve tried. And I’ve narrowed it down to the easiest, most efficient way to do things and still get yummy, beautiful results.
First take the bagel dough in your palm (like the first picture below). Cup your hand around the dough keeping the sides of your hand on the counter and roll the dough until it becomes smooth and round. Cover the dough balls with a thin dish towel (like these flour sack towels, aff. link) and let them rest 5 minutes. They won’t be noticeably risen after 5 minutes, but it gives the dough a chance to relax just slightly for the next step.
Taking the dough ball in your hand, gently push a hole through the center. Then gently use your fingers to stretch the hole just slightly until is around an inch wide.For best looking bagels work quickly and gently, not worrying about trying to shape a perfect bagel. The less you handle them at this stage, the better looking your bagels will be. Place the shaped bagels on two parchment-lined baking sheets (6 per sheet); the same ones you will bake them on. Cover bagels with a thin dish towel, and let them rise for 20 to 30 minutes.
While the bagels are rising, preheat the oven to 400 degrees F.
The water bath
The third step is the water bath.
Again there are so many different ideas about this step and I’ve tried so many of them. But this is by far my favorite (because it’s the easiest).
While the bagels are rising, bring3-4 quarts of water and 4 tablespoons brown sugar to a boil in a wide-diameter pan over high heat. You can use a large pot or a deep straight-edge skillet. Then adjust the heat until it stays at a low boil.
Carefully transfer the bagels, three at a time, to the simmering water. As you put them in the water gently flip them so that the bottom (or ugly side) is facing up first. Increase the heat under the pan to bring the water back up to a gentle simmering boil, if necessary.
Cook the bagels for 30 seconds to 1 minute, flip them over using a wide slotted spatula (I really like this slotted spatula for making bagels, aff. link), and cook 30 seconds to 1 minute more. Using a wide slotted spatula, carefully remove the bagels from the water and place them back on the baking sheet.
After the bagels come out of the water bath they look a little bumpy and ugly. Hey you would too if you’d been through what they have! But don’t worry. As long as you carefully followed the steps thus far, they will rise and become beautifully rounded after baking in the oven.
The toppings & baking
You can keep the bagels plain or top them with any or all of your favorite yummy things.
For a dry topping, such as sesame or poppy seeds, whisk together 1 egg with 1 tablespoon water and brush each bagel with the mixture before topping heavily with seeds or spices.
If using Asiago or another cheese, there is no need to brush the bagels with an egg wash, simply place a generous amount of shredded cheese on the bagels.
The bagels bake one sheet at a time in a 400 degree oven for 20 to 25 minutes or until they are a lovely golden brown color.
Can I freeze these bagels?
Yes! Feel free to double the recipe so you have some to freeze. We do it all the time for an easy lunch or snack.
In fact, we had thawed bagels for dinner last night thanks to a super busy schedule (why hello there soccer season, is it you again?).
To freeze them in freezer bags, pack them in after they’ve cooled completely. They are best frozen the same day they are made.
Well that just about sums up the steps. Now get your aprons on and go bake some bagels. Don’t forget to save some for me. Cheese, please!
Update (5/21/2020): Since I posted this recipe, I’ve had quite a few questions about the texture of the dough, kneading it properly, and how to know if you have enough flour, etc. If you are new to breadmaking (or just looking to up your breadmaking game), I wrote up a super detailed guide to baking with yeast. In it I answer a lot of these basic bread making questions and more. Happy bagel making, my friends!
Update (2/15/2022): I’ve had some comments about a few people having trouble with the dough sticking to the parchment paper. I haven’t had that issue myself, but I added a suggestion to spray the parchment paper with cooking spray to help avoid sticking as an optional step. (7/8/2022): Some have said the type of parchment paper matters. Using a high quality parchment paper as another idea to prevent sticking.
2nd Update (2/15/2022): This recipe also makes 24 2-ounce mini bagels that are perfect for little kids lunches or parties (I made several dozen for a bridal shower once and they were amazing). Everything is the same except I make the centers a bit smaller (use just 1 finger to make them), you can fit 12 on a pan, and they will bake quicker (about 15-20 minutes in my oven).
4.96 from 49 votes
The Best Bagels {Step-by-step}
The best bagel recipe you will ever need complete with step-by-step instructions. These bagels have a delicious flavor and are perfectly dense and chewy with a lovely outer crust.
CourseBread, Breakfast, Brunch, Lunch, Snack
CuisineAmerican
KeywordBagels
Prep Time 25 minutes
Cook Time 20 minutes
Rise Time 30 minutes
Total Time 1 hour 15 minutes
Servings 12 4-ounce Bagels
Author Heather @ thecookstreat.com
Ingredients
Dough:
- 2 ¼cups(18 ounces) water
- 1tablespoonsalt
- 3tablespoonsbrown sugar
- 5 ½ – 6cups(28.5 ounces) all-purpose floursee note
- 1 ½tablespoonsinstant yeastsee note
Water Bath:
- 2-3quartswater
- 4tablespoonsbrown sugar
Egg Wash & Toppings (Optional):
- 1large egg
- 1tablespoonwater
- toppings: sesame seeds, poppy seeds, everything but the bagel seasoning, grated Asaigo or other cheese, cinnamon sugar, etc.
Instructions
Line two half-size baking sheets with parchment paper (spray the parchment with cooking spray to help avoid sticking, optional) and set aside.Heat water in the microwave on high for 1 to 2 minutes or on the stove until it is between 110 and 130 degrees F.
In a stand mixer add water, salt, 3 tablespoons brown sugar, about half of the flour, and the yeast on the top. Turn on mixer and add additional flour as needed to form a firm but still soft dough (see note). Dough should clear the sides and bottom of the bowl while it is mixing. It should be firmer than a roll or bread dough, but not so over floured that it becomes tough. Let mixer knead dough for 6 minutes to develop the gluten.
Divide dough into 12 pieces (about 4 ounces each) and roll each into a ball. Cover the dough balls and let rest for 5 minutes to relax the dough.
Once they have rested, one-by-one use your thumb to gently poke a hole in the center and carefully stretch the hole with your fingers until it is about an inch wide. For best looking bagels work quickly and gently, not worrying about trying to shape a perfect bagel. The less you handle them at this stage the better looking your bagels will be. Place the shaped bagels on the prepared baking sheets (6 per sheet). Cover them and let them rise for 20-30 minutes.
While bagels are rising preheat the oven to 400 degrees F. Heat 3-4 quarts of water in a wide-diameter pan with 4 tablespoons brown sugar to a boil, stirring to dissolve the brown sugar. You can use a large pot or a deep straight-edge skillet. Then adjust the heat until it stays at a low boil.
After bagels have risen, transfer them, three at a time, to the simmering water so that the bottom (or ugly side) is facing up. Increase the heat under the pan to bring the water back up to a gently simmering boil, if necessary. Cook the bagels for 30 seconds to 1 minute, flip them over using a wide slotted spatula, and cook 30 seconds to 1minute more. Using a wide slotted spatula, carefully remove the bagels from the water and place them back on the baking sheet. Repeat with the remaining bagels.
Top the bagels with your desired ingredients or keep them plain. For a dry topping, such as sesame seeds or poppy seeds, whisk together 1 egg with 1 tablespoon water and brush each bagel with the mixture before topping heavily with seeds or spices. If using Asiago or another cheese, there is no need to brush the bagels with an egg wash, simply place the shredded cheese on the bagels.
Bake one sheet of bagels at a time for 20 to 25 minutes, or until they’re as deep brown as you like. Remove the bagels from the oven, and cool completely on a wire rack.
Recipe Notes
1. I have included the exact flour measurement that I use for this recipe – 28.5 ounces. That is for bagels made with 100% all-purpose flour. I have also made this recipe successfully with half white wheat flour. If you want to use an exact flour measurement for the bagels made with white wheat flour use 12 ounces white wheat flour and 15.5 ounces all-purpose flour. Note that this is 1 ounce less flour than bagels made with 100% all-purpose flour. This is because whole wheat flour is “thirstier” than white flour, meaning it absorbs more water.
2.I use the SAF brand of instant yeast that I buy in a large block and keep in the freezer in a sealed container.
3. I always boil all of the bagels at once, prepare them with their toppings, and then bake one sheet at a time. There is no harm to the bagels in letting them hang out on the baking sheets while the others are cooking.
4. INSTRUCTIONS FOR FREEZING: After baking, cool the bagels completely, then place in gallon freezer bags and freeze. They are best if frozen the same day they are made.
5. Update (5/21/2020): Since I posted this recipe, I’ve had quite a few questions about the texture of the dough, kneading it properly, and how to know if you have enough flour, etc. If you are new to breadmaking (or just looking to up your breadmaking game), I wrote up a super detailed guide to baking with yeast. In it I answer a lot of these basic bread making questions and more.
6. This recipe also makes 24 2-ounce mini bagels that are perfect for little kids lunches or parties (I made several dozen for a bridal shower once and they were amazing). Everything is the same except I make the centers a bit smaller (use just 1 finger to make them), you can fit 12 on a pan, and they will bake quicker (about 15-20 minutes in my oven).
Recipe Source: Heather @ The Cook’s Treat
All images and text ©The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
Like this recipe? Here’s some more great bread recipes you can try:
- The Best Homemade Flour Tortilla Recipe – Just 5 ingredients, such an easy and tasty recipe. You won’t want to buy tortillas again.
- French Baguette Rolls – Seriously the perfect textured sandwich roll ever. Made in under an hour and so good.
- Quick Naan Bread – Soft and tender, this flat bread has such a delicious flavor. In this easy (under 1 hour recipe) you don’t even need to heat up the oven. We love naan.
- Easy French Baguettes – Learn how to make perfect French baguette loaves in under and hour. My family gobbles them up so fast I can never make enough of these.
