Bagels are a tasty breakfast or snack that you can make right in your kitchen. They have a chewy crust and a soft inside, and they take just a few basic ingredients. In this guide we’ll walk through a simple recipe, share a few useful tricks, and give you ideas for toppings that keep things interesting.
Start with 4 cups of bread flour, 1½ teaspoons of salt, 2 teaspoons of sugar, and 2 teaspoons of instant yeast. Mix the dry ingredients, then add 1 ¼ cups of warm water and stir until a shaggy dough forms. Knead for about 8 minutes until the dough is smooth and a bit stretchy. Let it rise in a greased bowl, covered, for 1 hour or until doubled.
When the dough has risen, punch it down and divide it into 8 equal pieces. Roll each piece into a smooth ball, then poke a hole in the middle with your thumb. Gently stretch the hole to about 2 inches wide – this is the classic bagel shape. Let the shaped bagels rest for 15 minutes while you heat a pot of water.
Boiling is what gives bagels their shiny crust. Bring the water to a gentle boil, add a tablespoon of honey or malt syrup, and drop the bagels in two at a time. Boil for 30 seconds on each side, then lift them out with a slotted spoon. Place the boiled bagels on a baking sheet lined with parchment.
Pre‑heat your oven to 425°F (220°C). Brush the tops with a little egg wash (1 egg beaten with 1 tbsp water) for a golden finish. Bake for 15‑20 minutes, or until the tops are deep golden and the crust feels firm. Let them cool on a rack and you’ve got fresh bagels ready to eat.
Plain bagels are great, but a few toppings can turn them into a star dish. Before baking, sprinkle sesame seeds, poppy seeds, dried onion flakes, or coarse salt on the wet tops. For a sweet twist, try cinnamon sugar or a light drizzle of honey after they cool.
When it’s time to eat, spread classic cream cheese, or mix a bit of herb and garlic for a savory spread. Add smoked salmon, capers, and thin red onion for a brunch‑ready open‑face bagel. If you like something heartier, top with a fried egg, cheese, and a slice of ham – it’s like a quick breakfast sandwich.
Leftover bagels work well toasted with butter, or you can slice them, add cheese and tomato, and pop them under the grill for a fast mini‑pizza. The chewy texture holds up to many flavors, so feel free to experiment with hummus, avocado, or even peanut butter and banana.
Bagels don’t have to stay plain forever. Try a cinnamon‑raisin dough for a sweet version, or add a handful of whole‑grain oats to the flour mix for extra fiber. The basic method stays the same; only the mix‑ins change.
At Sweet Treat Adventures we love sharing simple, tasty ideas that fit any skill level. Whether you’re a first‑time baker or a seasoned pro, these bagel basics and topping tips should give you a solid start. Grab your ingredients, follow the steps, and enjoy the smell of fresh‑baked bagels filling your kitchen. Happy baking!
Some bagels are vegan, but not all of them make the cut. This article breaks down what common bagel ingredients are vegan-friendly and which ones sneaky animal products might show up in. You'll get tips on how to spot a truly vegan bagel, plus learn how to order with confidence at bakeries. Find out what store-bought and homemade bagels work best for plant-based eaters.