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Home-Baked Bagels

Course Breakfast
Keyword bread
Prep Time 20 minutes
Cook Time 35 minutes
Inactive/Resting Time 45 minutes
Total Time 1 hour 40 minutes
Servings 12


  • cups water
  • 2 packages active dry yeast
  • ounces sugar you need a kitchen scale for this
  • ½ ounce salt you need a kitchen scale for this
  • cups bread flour
  • 2 quarts water to boil
  • 1 egg white
  • cinnamon optional
  • raisins optional
  • poppy seed optional
  • dried onion or garlic optional
  • sesame seeds Optional


  • Mix yeast, sugar and warm water together and let stand 3 minutes.
  • Mix 2 cups of flour with the salt in a large bowl and add the yeast mixture.
  • Stir until combined and slowly mix in the rest of the flour (If making cinnamon raisin bagels, add these to dough now).
  • Knead on a floured surface for 5 minutes, adding additional flour if needed, dough should be firm.
  • Place dough in a greased bowl, cover and let rise until double.
  • After rising punch down and divide dough into 12 balls.
  • Allow to rest for 4 minutes.
  • Bring 2 quarts of water to boil.
  • With your thumb, make a hole in each ball of dough and pull open about 2 inches, making a bagel shape.
  • Preheat oven to 350 degrees.
  • Place the shaped dough onto a cookie sheet and cover for 10 minutes.
  • Lower heat under water for it to be simmering.
  • Drop 2 or 3 bagels at a time into the water for about 45 seconds, turning each once.
  • Drain and place on greased baking sheets.
  • Brush tops with beaten egg white and top with optional toppings.
  • Bake for 35 minutes, turning once for even browning.
  • Bagels are done when they are golden brown and shiny.


From: Genius Kitchen
If making cinnamon raisin bagels, I found that approximately 1 tsp of cinnamon and 1 cup of raisins works best. If making everything bagels, I suggest using the Everything but the Bagel Sesame Seasoning Blend from Trader Joe’s.