Real Homemade Bagels

(from castro15’s recipe box)

Categories: Pizza/Flatbread


  • 4 to 4 1/2 cups bread flour
  • 1 1/2 to 1 3/4 cups water
  • 3 tbsp. sugar
  • 2 tbsp. vegetable oil
  • 1 tbsp. instant yeast
  • 1 tsp salt
  • 4 qt. water
  • 1/2 cup honey or 3 tbsp. sugar
  • Everything Seasoning (see recipe) or grated Parmesan
  • Bagel Spreads (see recipe)


  1. Make the Dough: Mix together flour, water, sugar, vegetable oil, yeast, and salt in a large bowl of a stand mixer fitted with a dough hook. Mix at low speed 8 minutes, repositioning dough as needed. Mix at medium-low speed about 8 minutes. With fingers floured, pinch off a walnut-size piece, then flatten and very gently stretch until slightly translucent. If it tears right away, continue to knead in mixer.

  2. Transfer dough to an extra-large bowl coated with cooking spray. Cover with a damp kitchen towel. Let rise at room temp until doubled in size, about 30 minutes.

  3. Preheat oven to 425. Punch down dough and put on a clean work surface. Cut dough into 8 equal pieces. Pat out each piece into a 1/4-inch-thick rectangle. Starting at the long end, roll rectangle into a tight log. Then roll back and forth to lengthen to 14 inches. Hold 1 end of log in your palm. Loop the other end around your hand, overlapping ends by 1 to 2 inches. Press and roll onto the work surface with the heel of your hand to seal. Gently reposition bagel so seam is on bottom and dough is evenly distributed in a circle. Repeat with remaining dough pieces.

  4. Bring water to a boil in an 8-qt. pot. Add honey or sugar. Boil bagels 2 at a time until they puff, 30 seconds per side. Remove bagels with a slotted spoon and transfer to a parchment-lined baking sheet, seam sides down.

  5. Sprinkle wet bagels with desired seasoning. Bake until bagels are golden brown, 12 to 14 minutes. Let cool. Slice and serve with desired spreads or “Make it a sandwich.”

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