This easy homemade bagel recipe is delicious! Top these chewy bagels with your favourite topping. This fun recipe makes a dozen of your favourite bagels.
Our latest obsession
I tend to go on kicks and I can feel a bread-making kick coming on! As soon as the weather starts to turn a bit cooler, bread recipes start to drift through my mind at great speed.
Our boys have just returned to school and they have been delighted to walk in the door to the smell of homemade bagels warm from the oven. I mean, who wouldn't love that right? 🙂 A bagel with cream cheese is delicious for lunch or a snack!
Although the dough takes a bit of time to rise and they are a bit more tedious than the average baking project, they are super-easy to make!! Don't you love how you can mix and match the flavours and its feels like you've made ten recipes in one!!
In the competition of which bagel is best, the cheese ones definitely win for the boys. They are pretty darned delicious.
The Cinnamon Raisin Bagels have whole wheat flour in the ingredients and I've listed that variation in the notes on the recipe card. They are to-die-for - at least, they're my favourite at the moment 🙂 Dipped in a little bit of honey when they are warm from the oven - just too good!!
Tips for making Homemade Bagels
This recipe calls for Active Dry Yeast and should not be substituted with the Quick Rise Yeast as you will have different results. I tested it and wasn't as happy with the results.
When you're kneading the dough, you can add up to half a cup of additional flour. The recipes calls from 3 cups but you may use up to 3 and ½ cups. You want a soft but not sticky dough like the photo below.
Set the dough to rise in a bowl that is twice the size of the dough as it will be doubling in size!
I just had to share the photo below of this cute bowl cover for bread-making that I found at The Broken Kettle here in town. 🙂
Dividing the dough and shaping the bagels
Don't worry about perfection when making bagels! Try to cut the dough into 12 similar sized pieces. The beauty of bagels is that they look and taste terrific when they are odd-shaped.
I have given instructions to roll out the pieces into ropes and then join the ends together. You have to pinch the ends together very tightly or they will come apart when you drop them into the boiling poaching liquid!
You can also shape then in a ball, poke a hole in the middle and shape them by hand. I use both methods and either will work.
I think the rope method is easiest if you are new to baking. 🙂
Everything Bagel Seasoning
You can usually find this in the herbs and spices section in the grocery store but it is so easy to make from scratch!! Here's how:
In a small bowl combine:
1 tablespoon dried minced garlic
1 tbsp. dried minced onion
2 tbsp. poppy seeds
2 tbsp. sesame seeds
½ tsp. coarsely ground sea salt
Mix well. You can play around with the amounts and you can also add black sesame seeds although they were sold out when I went to the store so I just left them out.