Filed Under: Bread | Breakfast | How To | Savory | Videos

How to Make Bagels

By Tessa Arias
  |  
March 1st, 2022
4.78 from 110 votes
4.78 from 110 votes

How to Make Bagels that are perfectly chewy, golden brown, and flavorful! This homemade bagel recipe is so easy to make - plus I share tons of topping ideas and bagel tips.

Yield: 10 bagels

Prep Time: 30 minutes

Cook: 30 minutes

Tessa's Recipe Rundown...

Taste: I made everything bagels and asiago bagels, and they were both savory perfection!
Texture: Perfectly chewy and wonderful.
Ease: Not exactly quick and easy, but with the step-by-step video you can totally make your own perfect bagels!
Pros: No need to fly off to NYC for a delightful bagel. Plus you can totally customize the flavors.
Cons: Time consuming and a little messy. Definitely a project for a free afternoon.
Would I make this again? Absolutely! I make batch of these homemade bagels every few months.

This homemade bagel recipe is about a million times better than any store-bought bagels. It’s the closest I’ve come to New York-style bagels at home.

I won’t say they’re exactly like New York bagels because those seem to have some sort of magic power. I will say these are about 1,000 times better than all grocery store bagels. And honestly… most bagels found at bagel shops here in Phoenix.

Making bagels from scratch at home is such a fun baking project. They’re a little messy and time consuming, but totally doable. Especially if you follow along with my video below which shows you exactly how to make bagels. PLUS, I’ve even included a bunch of bagel baking tips and topping customization ideas so you can really get creative.

How to Make Bagels

Ingredients for homemade bagels:

  • Bread flour – The higher protein level in bread flour helps to create that chewy texture that makes bagels so delightful. It’s worth the trip to the grocery store to pick some up. You can use all-purpose flour if you absolutely must, but the texture will suffer.
  • Instant yeast – you can also use active dry yeast, just note your dough may take longer to rise. Learn more about active dry vs. instant yeast here.
  • Fine sea salt – you can also use table salt.
  • Barley malt syrup – order online or find at some health food stores or beer brewing supply stores. You can also use light or dark brown sugar.
  • Lukewarm water – make sure it’s not scorching hot or it may kill your yeast.

What makes a bagel New York-style?

Bagels were brought to North America from Eastern European immigrants in the early 20th century. The debate about what’s most traditional or which style is best is fierce.

New York-style bagels are generally larger, uniformly round with a smaller hole and a chewy, slightly fluffy texture. They’re boiled then baked and generally have a fairly high salt content. On the other hand, Montreal-style bagels are boiled in honey water and baked in a wood-fired oven, caramelizing the exterior more than New York-style bagels. Some New York bagel shops may also bake their bagels on burlap wood planks. Forget what you may have heard about needing NY tap water to make good bagels, that myth has been debunked.

What makes a bagel chewy?

Bread flour is the essential ingredient to creating that distinct chewy bite we all crave in a bagel. Its high protein content creates a stiff dough that holds its shape while baking and develops more gluten for more chew.

Do I have to use bread flour?

I don’t recommend substituting the bread flour with all-purpose flour in this recipe as the texture will suffer. The high protein content in bread flour is what allows the gluten to develop to create a stiff dough that turns into chewy well-shaped bagels. If you’re going to the trouble of making bagels from scratch, you may as well use one of the primary ingredients required for the best texture! Bread flour is the only flour that this recipe has been successfully tested with.

How to knead bagel dough:

For best results, use a larger 6-quart stand mixer fitted with the dough hook attachment, or knead by hand. This is a very stiff dough, and old or small stand mixers may not be up to the task of kneading and may ‘jump’ on the counter or burn out your motor more quickly. Kneading by hand will take about 10 to 15 minutes, depending on your upper body strength. Learn how to knead dough by hand here.

How to shape bagels:

Bagels are made with a basic stiff yeast dough. We basically let the dough rise, shape it into 8 balls, then let those balls rise again. Then, in order to get the bagel shape, you simply use your index finger to poke a hole through the center and twirl it around your finger to stretch that hole out.

How to make my bagels more flavorful AND make them ahead of time:

Besides choosing flavorful toppings or mix-ins, an easy way to develop better flavor in your bagel dough and make them ahead of time to finish off the morning you want to serve them is to allow them to ferment in the fridge for up to 48 hours.

UPDATE: Some people who have allowed their shaped bagels to ferment in the fridge for up to 48 hours have had their final bagels turn out flat. This is likely due to overproofing. For this reason, I would recommend reducing the amount of yeast to 2 teaspoons if you’d like to refrigerate the dough for an extended period. I had also originally recommended using a damp towel to cover the bagels but received reports of people’s towels freezing in the fridge (how cold are your fridges?!) so I have removed that direction.

Directions: Cover your shaped bagels on their baking sheets with plastic wrap and allow to proof in the fridge for 24 to 48 hours to develop more flavor and chewiness. Simply let the bagels come to room temperature before boiling, topping and baking. This is also a great idea if you’re hosting company for breakfast or brunch!

Why do you boil bagels before baking?

In order for the bagels to develop that well-browned exterior and slightly dense chewy texture, they’re actually boiled briefly before baking. This works because the boiling water sets the exterior crust before it hits the oven, preventing the bagels from rising very much while further developing that browned exterior.

The reason we add barley malt to the boiling water is to further develop that browned crust and to give it that distinct flavor we all know and love. I also add a little bit of baking soda to elevate the pH of the water solution to encourage more browning on the bagel’s crust.

Tips for preparing a water bath for bagels:

Use a wide heavy-bottomed pot and add the baking soda and barley malt first before turning the heat up to avoid spillovers. A small mesh or wire skimmer or spider makes quick and easy work of dipping and removing the bagels from the water.

What to put on a bagel:

  • Cream cheese, obvs! Stick with plain or try any flavor you’d like.
  • Lox or gravlax with sliced red onion, tomato, and capers
  • Egg and cheese for a breakfast bagel sandwich situation

How long do bagels last?

Uncut bagels can be stored up to 48 hours in a paper bag (or loosely wrapped in parchment), then sliced and briefly toasted to serve.

Can you freeze bagels?

Yes! To freeze bagels whole, wrap each in plastic then place in an airtight container. To freeze bagels sliced, slice them and place on a baking tray in the freezer until solid. Remove to an airtight container. Toast directly from frozen. Bagels may be frozen for up to 3 months.

Homemade Bagel Topping Ideas & Directions

It’s one thing to know how to make bagels. But it’s another to make any flavor you want! Customize your bagels by using my topping ideas below, or get creative and experiment with different dough add-ins and toppings! The full printable recipe is down below.

Basic toppings

Sesame seeds, poppy seeds, minced onion, or coarse salt as desired

Everything Bagel Topping

1 egg white, beaten
2 teaspoons poppy seeds
2 teaspoons sesame seeds
2 teaspoons onion flakes
2 teaspoons garlic flakes or 1 teaspoon garlic powder
2 teaspoons kosher salt or coarse sea salt
1 teaspoon caraway seeds

Combine all ingredients and sprinkle over egg-washed bagels before baking. Find the full recipe + more tips on homemade everything bagel seasoning HERE.

Asiago Cheese Bagel Topping

10 ounces freshly grated Asiago cheese

Make the recipe as instructed all the way until the water bath. Place the cheese in a shallow bowl. As the bagels come out of the water bath, immediately place them, one at a time, in the cheese. Turn to coat and press to adhere. Transfer back to the prepared baking sheet.

More Homemade Bread & Breakfast Recipes:

4.78 from 110 votes

How to make
Bagels

Yield: 10 bagels
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
How to Make Bagels that are perfectly chewy, golden brown, and flavorful! This homemade bagel recipe is so easy to make - plus I share tons of topping ideas and bagel tips.

Ingredients

Dough:

  • 6 cups (762 grams) bread flour
  • 1 tablespoon (9 grams) instant yeast*
  • 1 tablespoon (18 grams) fine sea salt
  • 1 1/2 tablespoons (32 grams) barley malt syrup or brown sugar
  • 2 cups (473 grams) lukewarm water

Water bath:

  • 2 quarts (64 ounces) water
  • 2 tablespoons barley malt syrup, molasses, or brown sugar
  • 2 teaspoons baking soda

Topping:

  • 1 egg white
  • Desired toppings

Directions

Prepare the dough:

  1. Combine all the dough ingredients in the bowl of a stand mixer fitted with a dough hook. Knead on medium-low speed for about 7 to 10 minutes (or knead vigorously by hand for 10 to 15 minutes). The dough will be stiff yet tacky and hold its shape without spreading. Place the dough in a lightly greased bowl, cover, and let rise until puffy but not necessarily doubled in size, about 1 to 1 1/2 hours.

Shape the dough:

  1. Punch down the dough and transfer to a clean work surface and divide into ten equal pieces. Roll each piece into a tight ball. Cover and let rest for 15 minutes.
  2. Starting with the first ball you formed, pierce one or two fingers through the center to form a hole. Twirl the dough around your fingers to stretch out the hole to about 1 1/2 inches in diameter. Repeat with remaining dough. Place all shaped bagels on two greased parchment lined half sheet pans (5 bagels on each pan).

  3. Cover and let them rest for 45 minutes to 1 hour, or until visibly puffed but not doubled.

  4. Preheat the oven to 450°F.

Prepare the water bath:

  1. In a large wide pot, combine the water, malt syrup, and baking soda. Bring to a boil, then reduce heat to a gentle boil.
  2. Gently transfer bagels, two to four at a time (don't overcrowd the pot), to the boiling water. Cook the bagels for 1 to 2 minutes (2 minutes for a stronger crust and chew), gently flip them over, and continue cooking for 1 minute. Use a skimmer to remove the bagels back to the baking sheet and repeat with the remaining bagels. Beat the egg white with 1 tablespoon of water and brush egg wash on the smooth side of each bagel. Place your desired topping(s) in a shallow dish, and place each bagel, egg white-side down, onto the toppings to coat.

  3. Bake the two pans of bagels for 17-25 minutes, or until they reach your desired brown color and exterior crunch, rotating the pans and switching shelves halfway through. Remove the bagels from the oven and cool on a wire rack for at least 20 minutes.

  4. Uncut bagels can be stored up to 48 hours in a paper bag (or loosely wrapped in parchment), then sliced and briefly toasted to serve.
  5. To freeze bagels whole, wrap each in plastic then place in an airtight container. To freeze bagels sliced, slice them and place on a baking tray in the freezer until solid. Remove to an airtight container. Toast directly from frozen.

Recipe Video

Recipe Notes

*If you don’t have instant yeast, you can always substitute with the same amount of active dry yeast. Simply add the active dry yeast to the warm water and let it proof for 5 minutes before proceeding with the recipe.
*To prep the dough in advance, please see the pink tip box above the recipe for more details on reducing the amount of yeast.
If you can't find barley malt syrup (which I find on Amazon or at Whole Foods), use brown sugar.
Course : Breakfast
Cuisine : American
Keyword : bagels recipe, how to make bagels

This post was originally published in 2016 and updated in 2022 with recipe improvements and new photos. Photos by Joanie Simon.

March Baking Challenge

This recipe was the March 2022 selection for our monthly baking challenge! Every month you can join the challenge by baking the recipe and snapping a photo for a chance to win prizes! Full challenge details here. Check out everyone’s bagels:

Tessa Arias
Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

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Recipe Rating




  1. #
    Bethany — March 17, 2022 at 12:34 pm

    WOW!!!!! I can’t believe this recipe, it’s so amazing and makes the best bagels!!!!

  2. #
    Sarah Bomberger — March 17, 2022 at 11:13 am

    Yum! I did a half batch and added 35g of shredded asiago cheese to the dough plus more on top. They turned out delicious with a really soft interior. My only complaint is that the recipe says it takes 1 hour. It might be an hour of hands-on time but like most yeasted doughs, takes several hours start to finish, so I wish it showed a cumulative time just for planning purposes. Super delicious though!

    • #
      Emily — March 18, 2022 at 9:27 am

      Thanks so much for your feedback, Sarah! We’re actually working on updating our recipe template, so I’ll be sure to suggest this in our meeting (I agree, it’s a great idea!). Glad you enjoyed making this bagel recipe!

  3. #
    Sue — March 17, 2022 at 11:09 am

    Excellent flavor, easy recipe to make. I’ve made them twice so far!

  4. #
    Julie — March 16, 2022 at 6:41 pm

    Fabulous !!!!

  5. #
    Jessica — March 16, 2022 at 9:51 am

    I loved this recipe. Best at home bagel recipe I have used by far. (And I have tried many!) I used everything bagel seasoning and covered the bagels with tin foil toward the end to prevent over browning. I also made a chai spice/cinnamon sugar topping which was excellent as well. I only used brown sugar and not the barley malt syrup and was still very impressed. I will definitely be making these again!

    • #
      Emily — March 18, 2022 at 9:18 am

      Ooo love your topping choice, chai spice sounds heavenly! So glad you enjoyed this recipe!

  6. #
    Lisa — March 15, 2022 at 3:46 pm

    This recipe is absolutely amazing. We had so much fun picking different toppings. The chewiness and texture of these bagels was exactly what we were looking for.

  7. #
    Elizabeth Brubaker — March 15, 2022 at 10:16 am

    My first time making bagels. Fun and delicious!

  8. #
    Karen — March 15, 2022 at 8:27 am

    My first batch came out a little in the flat side but I will be trying this updated recipe for better results! They tasted yummy as they were!

  9. #
    Wendy — March 15, 2022 at 8:25 am

    I made these bagels exactly according to the directions and weighed all ingredients. My bagels were all wrinkly and spread too much. I cooked 5 the day I made the recipe, but saved 5 to bake 48 hours later. Those were much better. Not as good as I had hoped.

  10. #
    Joy-Anne — March 15, 2022 at 7:35 am

    my bagels came out crunchy outside and chewy inside, super flavourful and the dough was sooo simple to make! 10/10 would make again!!

  11. #
    Hanna Low — March 14, 2022 at 8:30 pm

    These are soft on the inside, crispy on the outside, and so perfectly chewy. For the bath, I used molasses because that’s what I had on-hand. The bagels came out a little more yellow on the outside, so I’ll try the other option next time.

  12. #
    Sara Tiffany — March 14, 2022 at 7:07 pm

    AMAZING!!!! I made these this weekend and he loved them so much he agreed to get me a new stand mixer so I can make them more often! (And he’s even letting me keep the one I already have!) I say win-win!

  13. #
    Esther Chow — March 14, 2022 at 12:05 am

    Yum! These bagels were chewy and delicious!

  14. #
    Andrea Schmidt — March 13, 2022 at 2:27 pm

    This was a fun recipe to make. The proofing gave me time to do other things. First time making bagels and I will be making it again. Hoping to do better but for my first time ever making bagels it wasn’t that hard. Cinnamon sugar bagels with butter, mmm.

    • #
      Emily — March 15, 2022 at 8:10 am

      So happy you had a great experience making these bagels! Cinnamon sugar sounds delicious!

  15. #
    Angie Jones — March 12, 2022 at 3:27 pm

    These are delicious! The recipe is straight forward and simple. The hardest part is being patient! I will absolutely be making this recipe again.

  16. #
    Lucille — March 12, 2022 at 9:49 am

    Chewy, crispy and full of flavor!! Great recipe, easy to follow. Love that I can customize the bagels to my taste!

  17. #
    Taliah Raymer — March 11, 2022 at 1:39 pm

    These were amazing. I had to use molasses instead of barley malt syrup and it worked like a charm. Didn’t taste molasses-y at all and the texture was amazing. Watch the cook time though, mine finished early. These were super wonderful and I definitely recommend

  18. #
    Taliah — March 11, 2022 at 1:30 pm

    Incredible. I used Molasses instead of Barley Malt Syrup and I worked like a charm and didn’t taste molasses-y at all. I will definitely be making these again. Highly recommend. (Keep an eye on the baking part, mine finished about 7 minutes earlier)

  19. #
    Jennifer Benitez — March 11, 2022 at 9:33 am

    The process was pretty easy and the bagels turned out looking better than I expected. The only thing is afterv24 hours in the fridge the dough did flatten somewhat. However, the bagels taste delicious! Mine were done after 19 minutes in the oven

  20. #
    Katie Miller — March 11, 2022 at 8:54 am

    Sooo good – crispy and chewy and not difficult to make. Will definitely be making more.

  21. #
    Abby — March 10, 2022 at 9:31 pm

    So, so delicious! Perfect chew and great flavour. So much better than store bought!
    Thanks for another perfect recipe!

  22. #
    Julie — March 10, 2022 at 3:40 pm

    Easy to make. Hardest part is the waiting while proofing. Highly recommend letting bagels proof in fridge for 48 hours. Flavor is so good!

  23. #
    Jill — March 10, 2022 at 9:06 am

    Love bagels and love this recipe! Nice chew and easy to make following Tessa’s directions. We will definitely make these again! Thank you Tessa!

  24. #
    Melissa Lankheet — March 9, 2022 at 4:56 pm

    What? Okay? Yeah? Took a bite and it made me dance; that good. I made Asiago cheese and salt bagels and they smell amazing and taste “better than the ones at school!” according to my son 🙂

  25. #
    Sarah — March 7, 2022 at 2:24 pm

    I’m not sure where I went wrong. My bagels were perfectly poofed, but then completely deflated after the waterbath. They turned out very flat. Do you have any suggestions for how to fix this for the future? Thanks in advance! I love your recipes!

    • #
      Emily — March 15, 2022 at 10:09 am

      Hi Sarah! Sorry to hear you had issues with your bagels turning out flat! Tessa has been listening to our baking community’s feedback and has actually updated the recipe removing the overnight rise as she believes most bagels that she’s seen are overproofed. She also removed the original recommendation of using a damp towel to cover the bagels (check out the pink tip box above this recipe for more details on both updates – you can still complete the overnight rise, but the yeast will be reduced). You do want to be gentle with the bagels as well as you transfer them from the sheet pan into the water bath as to not release any air bubbles. I’d love for you to try this recipe again, please let us know how it goes if you do!

  26. #
    Abigail Vasher — March 7, 2022 at 8:08 am

    Perfectly chewy bagels! We were all big fans, and the kids have loved them. Easy to follow directions, and they turned out amazing!

  27. #
    Crissey Cameron — March 7, 2022 at 2:35 am

    This recipe greatly improved the bagels from the ones I have been making! The malt syrup really makes a difference. One thing I will say is that using the timings in the recipe, my bagels were over-risen and fell quite a bit in the oven (probably because the water I used was too warm-40 C).

  28. #
    Marguerite — March 6, 2022 at 2:21 pm

    Great taste, time consuming to make on the first try. Usually goes more smoothly the second time. We enjoyed them and I will try again.

  29. #
    Sandra D — March 6, 2022 at 12:32 pm

    I had mixed success with the recipe. I made cinnamon sugar which made the dough real sticky and four of my bagels ended up being ugly. When I did a regular batch with everything spice and asiago cheese, the bagels were beautiful and puffy until they hit the water and then they became extremely flat. Not sure what caused this. All bagels where delicious, just not sure where I went wrong.

    • #
      Emily — March 15, 2022 at 10:13 am

      Hi Sandra! When and where did you place the cinnamon sugar, was it mixed into the dough or just used as a topping? If you haven’t seen already, Tessa has actually updated the recipe removing the overnight rise as she believes most bagels that she’s seen are overproofed. She also removed the original recommendation of using a damp towel to cover the bagels (check out the pink tip box above this recipe for more details on both updates – you can still complete the overnight rise, but the yeast will be reduced). You do want to be gentle with the bagels as well as you transfer them from the sheet pan into the water bath as to not release any air bubbles. Glad to hear that your bagels still tasted delicious, and I hope that you give this recipe another try. Please let us know how it goes if you do!

  30. #
    Corinna Perkes — March 5, 2022 at 6:10 pm

    Great chewy bagels!!!

  31. #
    Jenny — March 5, 2022 at 3:31 am

    Really wonderful recipe! I would recommend letting the dough rise in the fridge before shaping as otherwise the get puffed too much, but other than that so yummy!

  32. #
    Jenny — March 5, 2022 at 3:28 am

    These are perfect! The only thing I would do differently is proofing them in the fridge only the first time before shaping. Mine were a bit overproofed as I had shaped them already when they were chilling in the fridge. But other than that really good!

  33. #
    Rawan — March 4, 2022 at 1:01 pm

    Amazing flavor!

  34. #
    Erin m. — March 4, 2022 at 7:06 am

    Great recipe! Easy to follow and the bread flour truly makes a difference!

  35. #
    Cindy Wall — March 3, 2022 at 10:53 pm

    Comment below 🙂

  36. #
    Christina — March 3, 2022 at 1:11 pm

    Recipe is easy to follow and the bagels are delicious!

    • #
      Emily — March 4, 2022 at 10:02 am

      Happy to hear that, yay!

  37. #
    Susie Ryan — March 3, 2022 at 1:10 pm

    These taste great. I had to bake mine 8 mins less however, so keep an eye to them in your oven. I will make these again

  38. #
    Christina — March 3, 2022 at 1:09 pm

    Very easy to make and tasty.

  39. #
    Cindy Wall — March 3, 2022 at 8:28 am

    These are so incredible! My only fear is that the family will request these every week! I was very apprehensive about making bagels as I thought this was something that could only be bought. These are actually fun and easy to make.

    Read the recipe through several times, read Tessa’s special tips and you won’t fail. This recipe takes a little time management planning since there are several steps. Once you make the bagel shape, if you find your dough is tight, just go back after 10 minutes etc and you will find the dough has loosened and you can expand your bagel hole if you need to.

    I used Active Dry Yeast (activated for 5 minutes as recommended) and Barley Malt syrup (bought at Natural Grocer). I baked a few after proofing for just 8 hours and they were incredible. I highly encourage making one with Asiago cheese and eating it while it’s still warm. :-)~

    • #
      Emily — March 3, 2022 at 9:27 am

      I may have to make these again today, Cindy, after reading your comment! So so happy you loved this recipe 🙂

  40. #
    James — March 3, 2022 at 8:24 am

    So easy to make!

  41. #
    James — March 3, 2022 at 8:17 am

    Great recipe!

  42. #
    Shea Mask — March 2, 2022 at 9:18 pm

    I loved this recipe! I’ve never attempted bagels. This was easy and so much fun! I did not have barley malt syrup so I used Golden Eagle syrup. They were so good!!

    • #
      Emily — March 3, 2022 at 9:23 am

      So happy you loved this recipe!

  43. #
    Barbara Simmons — March 2, 2022 at 6:22 pm

    The recipe tasted very good, I just wish there was some way for homemade breads to stay fresh longer than they do.

  44. #
    Sarah Carver — March 2, 2022 at 12:47 pm

    I need a little practice with the shaping and the toppings, but the taste is fabulous. Wonderful texture too! Thanks Tessa for another GREAT recipe!

    • #
      Emily — March 3, 2022 at 9:30 am

      Aren’t they deliciously chewy?! So glad you enjoyed them, Sarah 🙂

  45. #
    Justin — March 1, 2022 at 4:04 pm

    Crispy, chewy, and all round amazing!

    • #
      Emily — March 2, 2022 at 9:49 am

      So happy you loved them!

  46. #
    chris carney — August 10, 2020 at 5:19 pm

    Delicious bagels! Followed the recipe to a T but mine seem to “deflate” or flatten after they cool. Any thoughts? Am I not letting the dough rise long enough maybe? I would say I have a warmer than cooler kitchen if that helps. Thanks for any help!

  47. #
    Howard — December 14, 2019 at 10:01 am

    Can you freeze par boiled bagels and oven bake at a later time?

  48. #
    Kevin — March 28, 2019 at 8:49 pm

    I make these all the time without deviating from the recipe. Everyone loves them! Whether I make them for work, family, or friends I’m always getting the best compliments! Love these things!!

  49. #
    quinns16 — October 29, 2016 at 9:53 am

    I did watch the video! I used a slotted spoon. But I just think my dough was way too sticky the first time. This time was so much better!

  50. #
    quinns16 — October 29, 2016 at 9:42 am

    Ok, so I used a little more flour when I was shaping the bagels and used the rope method to shape them and it made SUCH a difference! They look a lot more like bagels now, haha 🙂

  51. #
    quinns16 — October 28, 2016 at 2:08 pm

    Hi Tessa!

    So how do you shape the bagels so beautifully? I found that because the dough was somewhat sticky, when I picked them up to shape them or put them into the water bath it stuck to my fingers and messed up their smooth shape. Please let me know, thanks!

    • #
      Tessa — October 29, 2016 at 9:07 am

      Hi! Did you watch the video? Around minute 2:30 you can see how I got the raw bagels into the water 🙂

  52. #
    Amanda — October 19, 2016 at 12:53 pm

    Hi I wsd wondering if there is a substitute for the barley malt? My son was recently diagnosed with severe allergies so im reluctant to use new ingredients and have started making my own breads as opposed to store bought. These bagels look amazing and Inwould love to make then for him!

    • #
      Maureen Peterson — May 10, 2020 at 5:00 am

      Have not tried this but I believe you can substitute molasses for barely malt I think you just need less of it? But double check

  53. #
    2pots2cook — September 25, 2016 at 5:08 am

    Hi ! I am happy to find you and your recipe. I shall prepare the dough today to have fresh bagels tomorrow for breakfast. Since I carry food made at home for office lunch, it shall serve two purposes, if any left after breakfast 🙂 Thank you !

  54. #
    Sandy — August 14, 2016 at 5:02 am

    Lol – makes a lot of sense! (And I still use parchment – greased – on the baking sheet I bake the bagels on). I mainly do this because I’m lazy and hate clean up!

  55. #
    Sandy — August 10, 2016 at 7:33 am

    Responding to your reply on my comment about the parchment- I haven’t had sticking issues. I use one baking sheet lined with parchment for the final rest after I form the bagel, then put the bagels back on the same sheet after boiling. I then transfer to a fresh oil coated sheet for baking. Haven’t had any stick issues!

    • #
      Tessa — August 10, 2016 at 7:43 am

      Sandy, I think you’re misunderstanding. I’m saying that if you place wet bagel dough on parchment and then bake it off on that same parchment, it’ll stick. You just said you transfer to a greased baking sheet for baking, so we’re not talking about the same thing 😉 Since this becomes quite confusing to describe, I just recommend people don’t use parchment so they don’t accidentally bake on it and have their bagels stick. Make sense?

  56. #
    Mrs. Currie — August 7, 2016 at 9:23 am

    Do you ever make your own bread flour using vital wheat gluten? I have a bag of wheat gluten in the freezer because I do not make enough bread to warrant having a bag of bread flour in my cupboard. I have not found a definitive ratio of gluten to AP flour to use. Have you made your own bread flour? Can you help me out?

    • #
      Tessa — August 8, 2016 at 5:23 pm

      I haven’t ever tried that 🙁

  57. #
    Nick — August 5, 2016 at 12:38 pm

    Thank you for sharing this recipe and Technics to make a GREAT BAGEL!

  58. #
    sandy — August 5, 2016 at 11:27 am

    Hi Tessa – I can’t have malted barley in any form (I assume this is the same stuff you find in a lot of flours?). I’ve made bagels myself and they come out ok, just not that extra flavor from the malted barley! The recipe I use – rise, then punch down for 10 min and form into the balls. Immediately make bagel shape out of the balls (finger through middle). But I use parchment lined cookie sheet, with some oil spread onto the parchment, to rest them on for 10 min before boiling. Then I do same on another cookie sheet for baking. Why do you use silpat for the rest period vs parchment? Thanks so much!

    • #
      Tessa — August 6, 2016 at 8:50 am

      I don’t use parchment at all when making bagels, because I don’t want to the dough to stick especially once the bagels have come out of the boiling water and they’re wet. If you place the wet boiled bagels on a parchment sheet then bake in the oven, the paper will bake onto the bagels and stick horribly.

  59. #
    Rita Zelig — August 5, 2016 at 9:23 am

    I love the technique you applied in creating these bagels! But I’m wondering how to do them in the oven. Par boiled then baked off? Also; I’ve seen bagels with some toasted garlic on to that looks a lot like sesame seeds. Would you know where I might find those to use as opposed to garlic powder or salt?

    • #
      Tessa — August 6, 2016 at 8:52 am

      I’m not sure what you mean by doing them in the oven? Did you watch the video and read the recipe? As for the garlic, it sounds like you’re talking about granulated garlic, which is available at many grocery stores, Costco, spice stores like Penzey’s, or online.

  60. #
    Bonnie — August 5, 2016 at 7:59 am

    Do you know if the dough could be made in the evening and then put in the refrigerator over night? Or could the bagels be made as far as going through the water bath the night before? It would be lovely to have fresh-baked bagels in the morning.

    • #
      Tessa — August 5, 2016 at 8:29 am

      Hi Bonnie, the dough can definitely be made and refrigerated overnight. It’ll rise slowly in the fridge. I haven’t tried to make the bagels ahead through the water bath step but I’m thinking that would work fine! Let us know how it goes if you try that 🙂

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