1. Activate the yeast

In a bowl, mix the lukewarm water, yeast, and sugar. Let it stand for about 10 minutes until it starts to foam. This step “blooms” the yeast, making your bagels soft and chewy.

2. Make the dough

Combine the flour, salt, and yeast mixture in a large mixing bowl. Stir until it forms a rough dough, then knead on a lightly floured surface for about 10 minutes. You’re looking for a smooth, slightly elastic dough ball. Feel free to use a stand mixer for this if you have one.

3. Proofing and let it rise

Lightly grease a bowl with oil, place your dough inside, and cover it with a clean kitchen towel. Let it rise in a warm spot for 1–2 hours, or until it doubles in size.

4. Shape the bagels

Once the dough has risen, punch it down to release the air and divide it into 8 equal portions. Roll each piece into a ball and cover loosely for 15 minutes to let them rest.

Create the classic bagel shape by pinching the centre of each dough ball to make a hole, then gently stretching it out.

5. Boil the bagels

Preheat your oven to 220°C (430°F). Bring a large pot of water to a boil, then carefully drop in the bagels in batches. Boil each side for 2 minutes, then remove with a slotted spoon.

6. Add toppings and bake

Place the boiled bagels on a lined baking tray. Brush the tops with egg wash for that glossy finish, then sprinkle on your favourite toppings (everything seasoning, sesame seeds, poppy seeds etc).

Bake for 20–25 minutes, or until the tops are golden brown and irresistible.

Tips:

• Your water should be lukewarm for the yeast to activate - not too hot or too cold.
• Boiling is a key step, and it gives bagels their signature chewy texture and helps toppings stick.
• Experiment with toppings fit for your taste. From classic everything seasoning to a sweet cinnamon sugar glaze, the choice is yours!

Serving Suggestions

Slice your warm, golden bagels and top with cream cheese, ripe avocado, and silky smoked salmon. Add a sprinkle of dill or chilli flakes for a fancy touch. They’re also incredible with peanut butter and banana for a sweeter twist.

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FAQs

1. Why do I need to boil the bagels before baking them?
Boiling the bagels before baking helps achieve their iconic chewy texture. The boiling process creates a shiny, firm crust, which is key to that perfect bagel crunch. Without it, the bagels wouldn't have that signature texture!

2. Can I make these bagels without a stand mixer?
Absolutely! While a stand mixer can make kneading easier, you can knead the dough by hand. Just make sure to knead for around 10 minutes until the dough is smooth and elastic.

3. What can I use instead of bread flour?
If you don’t have bread flour, you can substitute it with all-purpose flour. Bread flour has a higher protein content, which helps with the chewy texture, but all-purpose flour will still work in a pinch.

4. How do I store homemade bagels?
Once cooled, you can store your bagels in an airtight container at room temperature for up to 3 days. For longer storage, freeze them! Just slice them first, so you can easily pop them in the toaster when you’re ready to enjoy.

5. Can I add other toppings to the dough before baking?
Yes! Feel free to sprinkle toppings like sesame seeds, poppy seeds, or everything bagel seasoning on top of the bagels before baking. Just brush them with egg wash first to help the toppings stick.

6. How can I tell if the dough has risen enough?
The dough should double in size after the first rise, which usually takes 1-2 hours. If you press a finger gently into the dough, it should leave an indentation that doesn’t spring back. This means it’s ready for the next step!

7. Can I make the dough ahead of time?
Yes! You can prepare the dough the night before and let it rise in the fridge. Just make sure to let it come to room temperature before you shape and boil the bagels.