These bagels are chewy on the outside, soft inside, and developed with the classic two-step method: boiling first, then baking. Perfect with cream cheese, smoked salmon, or toasted with butter.
In a large bowl, mix flour, sugar, yeast, and salt.
Add warm water and mix until a shaggy dough forms.
Knead by hand for 10 minutes (or 6–8 in a stand mixer) until smooth and elastic. Dough will be firm and slightly tacky.
Shape dough into a ball, place in a lightly oiled bowl, and cover.
Let rise in a warm place for 60–90 minutes, or until nearly doubled.
💡 Optional: Cover and refrigerate overnight for more flavor. Let come to room temp before shaping.
Punch down dough and divide into 8 equal pieces.
Roll each into a ball.
To shape:
Method 1: Poke a hole in the center of each ball and gently stretch to a 1½–2-inch opening.
Method 2: Roll into 8-inch ropes, then loop and seal ends together.
Place shaped bagels on a parchment-lined tray and cover with a towel.
Let rest for 20–30 minutes until puffy but not over-proofed.
Preheat oven to 425°F (220°C).
Bring a large pot of water to a boil; add barley malt, honey, or baking soda.
Boil bagels 2–3 at a time:
30 seconds per side for chewy texture
Use slotted spoon to remove and drain briefly on a towel or rack.
Place boiled bagels on parchment-lined baking sheet.
Brush with egg wash (for shine) and sprinkle with desired toppings.
Bake for 20–25 minutes, rotating the tray halfway.
Bagels are done when golden brown and sound hollow when tapped.
Transfer to a wire rack to cool for at least 15–20 minutes.
Slice and serve fresh, toasted, or filled.
Sweet: Add cinnamon-raisin to the dough, or top with sugar & oats.
Savory: Add minced garlic or herbs into the dough.
Whole wheat: Replace 1–2 cups of flour with whole wheat for nuttier flavor.
Store at room temp in an airtight bag for 2–3 days.
Freeze for up to 2 months. Slice before freezing for toaster ease.
8 servings