Homemade Bagels

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There is nothing better than fresh bagels for breakfast, especially when they are fresh out of your own oven. This is my second attempt at making bagels, garlic bagels to be exact, and I think they turned out quite nice. Bagels might seem like they would be difficult make, but they are actually just as easy as baking bread in my opinion. The only difference is that you do not have to let the dough rise for as long and you have to boil them before you bake them. Make your own using the recipe at the bottom of this post!



  • 1 pkgs. or 2 ¼ tsp. active dry yeast
  • 1 ½ c. warm water 
  • 4 c. bread flour
  • 2 T. barley malt syrup
  • 4 tsp. sugar
  • 2 tsp. kosher salt
  • 1 T. olive oil
  • Minced garlic, or topping of your choice


  1. Add the yeast to the warm water and let it dissolve (bloom) for 5 minutes. 
  2. In an electric mixer fitted with the dough hook attachment, combine flour, barley malt syrup, sugar, and salt. With the speed on low, slowly drizzle in the yeast mixture.
  3. Increase the speed to medium and mix until shiny and smooth, 6 to 10 minutes. If the dough becomes stuck to the dough hook, scrape the dough off the hook and return to the bottom of the mixer bowl.
  4. Place the dough on a dry, floured surface and shape into a ball, then put it in a greased bowl and brush with olive oil. Cover the bowl with a damp towel and let rise in a warm place for 20 minutes (it will not double in volume).
  5. Place the dough on a dry, floured surface and divide into 12 equal portions of dough. Roll each portion into a 9 inch rope and then attached the ends, letting them overlap slightly and forming a ring with a hole center. They should all have the shape of a bagel now. 
  6. Cover the shaped bagels with a damp towel and let rise in a warm place for another 10 minutes. Preheat the oven to 425°F and arrange your baking sheets with a non-stick baking mat or parchment paper.
  7. Bring a large pot of water to a boil (a pan will work fine too), then boil the bagels in batches of 3 to 4 for 30 seconds on each side, adjusting the heat of the stove to maintain a simmer. Set the bagels aside on your baking sheets when done.
  8. While the tops of the bagels are still damp, sprinkle your toppings on, in this case I chose minced garlic, but you can use sesame seeds, course salt, cheese, poppy seeds, etc.
  9. Bake until the bagels are golden brown, about 20 to 25 minutes. Switch the positions and rotate the orientation of the sheets halfway through baking time. Remove from the oven and let rest for at least 30 minutes before serving.

recipe adapted from: Culinary Hill