Make Your Own Bagels

It is not difficult to make your own bagels from scratch and the taste cannot be beat! Once you’ve tasted the Authentic New York Style bagels, you’ll never go back to those stale bagged bagels from the grocery store.

The key to a great bagel is the ultra-chewy crust and dense interior that gives the bagel the perfect texture.

How to Make Your Own Bagels

To get started making bagels, we generally use a Kitchenaid mixer. If you don’t happen to have stand mixer, you could also use a hand mixer. Combine  half of the flour, and all of the sugar, salt, yeast in the bowl of the mixer.

Mix the ingredient together until combine, then add both the oil and the water into the mixing bowl.  Mix the ingredients until smooth and creamy looking.

Add the remaining flour and continue to knead with the dough hook for several minutes until the dough is uniform and smooth. At this point, if you’re doing flavor variations, such as cinnamon raisin bagels or onion bagels, you’d add the ingredients to the dough here.

Cut dough into 8 equal size balls and let them sit for about twenty minutes to rise.

The dough balls will puff up like as pictured below. Then preheat the oven to 425°F.

Roll each of the dough balls into a long “snake” until it will wrap around your hand, forming a circle.

Fuse the ends well, gently rolling with the palm of your hand. Do not make your circles small, or when the bagels rise they;ll form together and you won’t have a center at all.

Let them rest again for twenty minutes. In the meantime, bring a pot of water to a boil, and grease a large sheet pan.

Boil the bagels on each side for 1 minute, let them dry for a moment then place on oiled sheet pan. Boiling the bagels is what gives the exterior their chewy texture.

If you prefer an ultra-chewy texture, boil for 2 minutes on each side, basically, the longer the boil, the thicker and chewier the crust becomes.

Brush each of the bagels lightly with oil, then bake them at 425°F for ten minutes. Remove  the pan from oven, flip bagels, bake for additional ten minutes.

You can add any number of flavors you desire, in the photos above I actually made cinnamon raisin bagels.

I simply added 1/3 cup of raisins, 1 teaspoon of cinnamon and an additional 1 tablespoon of sugar to the dough (before adding the remaining 2 cups of flour).

Or, alternatively, once you remove the bagels from the hot water, place them face down into sesame seeds, poppyseeds, minced dried onions, etc, and then bake the bagel as usual.

MYO Bagel Recipe

You’ll Need:
4 cups of Bread Flour
1 T. Sugar
1 1/2 tsp Salt
1 T. Vegetable Oil
2 tsp. Instant Yeast
1 1/2 c. Water 120-130F

Combine 2 cups flour, sugar, salt, yeast in your mixer.

Add oil to the water and pour into the mixing bowl, mixing until smooth and creamy looking.

Add remaining flour and continue to knead with the dough hook for several minutes until the dough is uniform and smooth.

Cut dough into 8 equal size balls & let sit for 15-20 min. Preheat oven to 425F

Roll each of the dough balls lengthwise until it will wrap around your hand, forming a circle. Fuse well, then roll with the palm of your hand.

Let them rest for 20 minutes. In the meantime, bring a pot of water to a boil, grease a large sheet pan.

Boil the bagels on each side for 1 minute, let them dry for a moment then place on a prepared sheet pan.

Brush bagels lightly with oil, then Bake at 425F for 10 minutes. Remove from oven, flip bagels, bake for additional 10 minutes.

Bagel Variations

For Cinnamon Raisin Bagels: 1/3 cup of raisins, 1 teaspoon of cinnamon and an additional 1 tablespoon of sugar

Or, alternatively, once you remove the bagels from the hot water, place them face down into sesame seeds, poppyseeds, minced dried onions, etc, and then bagel as usual.

For Onion Bagels add 1/2 c. chopped dehydrated onions to the dough (before adding the remaining 2 cups of flour).

For an Everything Bagel:

Combine the following in a small bowl, mix well:

2 Tablespoons poppy seeds
2 Tablespoons sesame seeds
1 Tablespoon dried minced onion
1 Tablespoon dried garlic flakes
1 Tablespoon coarse salt

Once the bagels have been boiled, brush them with an egg wash and then dip them into the everything bagel mixture and bake as directed above.

© Can Stock Photo Inc. / albertocc311