How to Make Bagels (3 different ways)

If you’ve ever thought about making your own bagels, this is the post to read.  You’ll learn how to make bagels 3 different ways.  Bagels made with Greek yogurt (minimal ingredients and no boiling), bagels made with active dry yeast (traditional bagels) and then bagels made with sourdough starter (aka sourdough bagels!) You’ll be making homemade bagels in no time!

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I love bagels. I lived in New York for a while and really came to love a good bagel. But the thought of making them at home never really crossed my mind. Well, it did, but I’ve had some pretty bad homemade bagels that were like hockey pucks, so I didn’t think of it.  

Then I started trying different recipes and have found they’re actually not the hardest thing to bake!

There are three different ways to make bagels that I’ve had success with which I’ll share here:

1. Bagels made with Greek yogurt and self rising flour (no yeast bagels!)
2. Bagels made with active dried yeast (traditional bagels recipe)
3. Bagels made with sourdough starter (sourdough bagels recipe)
   • If you’ve been around for some time, you know I’ve had quite the experience with sourdough.

I love adding different sorts of toppings on my bagels, but you could, of course, enjoy them plain.  Topping options are below:

• Everything bagel seasoning
• Sesame seeds
• Poppy seeds
• Garlic/onion flakes
• Cinnamon sugar

Each bagel has its own nuances and notes, so I was sure to include notes for each bagel recipe in the post below.  Be sure to read through them for helpful tips and tricks to ensure your most successful bagels!

Bagels made with Greek yogurt

• These are no boil bagels.  You’re making a dough and baking the bagels.
• If you don’t have self rising flour, use 1 cup all-purpose flour and 1.5 tsp. baking powder per cup of flour
• Make sure you’re using non-fat Greek yogurt – the thick kind with not a lot of liquid. If there is excess liquid, drain it.
• Use an egg wash to adhere your toppings before baking.
• Let cool (they can be warm, but allow to cool slightly ~15 minutes) before cutting, otherwise they’ll be gummy in texture.
• The recipe makes 8 bagels

Bagels made with active dried yeast

• I use all-purpose flour, but you could certainly use bread flour (high gluten flour).  If you do so, I’d recommend decreasing the amount of flour by ¼ cup
• I use 1 packet, (2 ¼ teaspoons) active dry yeast
• For boiling, I use baking soda and brown sugar
• Use an egg wash to adhere your toppings before baking.
• Let cool (they can be warm, but allow to cool slightly ~15 minutes) before cutting, otherwise they’ll be gummy in texture.

Bagels made with sourdough starter (sourdough bagels)

• Use an active starter (right before you’d feed it)
• The rise time will vary depending on your starter; usually 6-12 hrs.
• You can opt to do a 2-day process where, once proofed, you put the dough in the refrigerator overnight. This builds stronger flavor. But I personally don’t taste a huge difference and my refrigerator doesn’t accommodate extra space very well, so I skip this step.
• Let cool (they can be warm, but allow to cool slightly ~15 minutes) before cutting, otherwise they’ll be gummy in texture.

So, now you know how to make bagels (3 different ways); which bagel recipe will you make first?

How to Make Bagels

Don't worry, you can do it!  If you've ever thought about making your own bagels, this is the post to read.  You'll learn how to make bagels 3 different ways.  There is a way that's right for everyone!

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Equipment

• Sheet pan

Ingredients

Bagels made with Greek yogurt

• 3 cups self-rising flour or use regular flour
• 4 tsp baking powder
• 2 cups Greek yogurt
• 1 tsp Kosher salt

For egg wash

• 1 tsp water
• 1/2 cup optional toppings everything bagel seasoning, sesame seeds, poppyseeds, garlic/onion flakes, cinnamon sugar

Bagels made with active dry yeast and all purpose flour

• 2 1/4 tsps active dry yeast (1 packet)
• 1 Tbs granulated sugar
• 1 1/4 cups warm water you may need + or - 1/4 cup more
• 4 cups all-purpose flour you may need up to 1/2 cup for kneading
• 1 tsp Kosher salt

For boiling

• 1 Tbs brown sugar
• 1 Tbs baking soda
• 1/2 cup optional toppings everything bagel seasoning, sesame seeds, poppyseeds, garlic/onion flakes, cinnamon sugar

Bagels made with sourdough starter (aka sourdough bagels)

• 3/4 cup active starter
• 1 cup warm water
• 1 Tbs granulated sugar
• 4 cups all-purpose flour you may need up to 1/2 cup for kneading
• 2 tsps Kosher salt
• 1/2 cup optional toppings everything bagel seasoning, sesame seeds, poppyseeds, garlic/onion flakes, cinnamon sugar

For boiling

• 1 Tbs brown sugar
• 1 Tbs baking soda

Instructions

Bagels made with Greek yogurt

• Preheat oven to 375 degrees. Line a baking sheet with parchment paper, spray lightly with cooking spray or a silicone baking mat and set aside. 
• In a large bowl mix together flour and Greek yogurt and salt. 
  
• Dough should form a ball. Lightly flour a surface and knead a few times (usually 4-6 kneads) until it comes together but doesn’t stick to your hands when you pull away. 
  
• Form dough into 8 balls (depending on how thick/big you want your bagels to be. 
  
• To shape the bagels either flatten the ball slightly and form into a disk shape and poke your finger through. Or form into a sausage/rope shape and join the ends to form a circle. Place bagels on a baking sheet.
  
• Make egg wash and brush over bagels. Sprinkle toppings on.
• Bake for 20-28 minutes, until golden brown. Remove from oven and wait at least 20 minutes before cutting. If you cut dough too soon, it will become gumy in texture.
  

Bagels made with active dry yeast and all purpose flour

• Combine active dry yeast, granulated sugar and warm water. Do not stir. Let sit for 5 minutes, then stir.
• In a large bowl combine flour and salt. Add the yeast mixture. Use a spoon to combine, then transfer dough to a lightly floured surface and knead until a firm dough comes together (about 5-10 minutes).
• Lightly coat a bowl with oil and put the dough into the bowl and cover to let rise.
• Let rise about 1 hr, until doubled in size.
• Lightly punch down the dough, and let rest another 10 minutes.
• Line a baking sheet with parchment paper or a silicone baking mat.
• Carefully divide the dough into 8 pieces, shape each bagel by either forming a ball and poking your finger through the center or creating a sausage/rope shape and pinching the ends together.
• After shaping bagels, put them on the baking sheet, cover with a damp kitchen towel and allow to rest for 10minutes.
• Bring a large pot of water to boil. Reduce heat. Add brown sugar and baking soda
• Preheat oven to 425 degrees.
• Using a slotted spoon carefully lower bagels into water. Don’t overcrowd. When they float to the top (a couple of seconds) let them sit there for 30 seconds, then flip over for another 1 minute (if you like them chewier extend the boiling time to 2 minutes each side!)
• Carefully remove bagels from water and place on baking sheet, a few inches apart. Add toppings now if desired.
• Bake for 20-25 minutes, or until golden brown. Let cool on a wire rack. Let cool for 15-20 minutes before slicing. 

Bagels made with sourdough starter (aka sourdough bagels)

• In a large bowl combine sourdough starter, warm water and sugar, and stir. Add in flour and knead with hands, let sit for 30 minutes. Then massage in the salt and knead until you can’t feel the salt kernels anymore (about 5 minutes).
• Let the dough bulk rise at room temperature for 8-12 hours (cover bowl with plastic wrap and/or a kitchen towel), until almost doubled in size.
• Knead dough down on a floured surface, and divide dough into pieces, shape each bagel by either forming a ball and poking your finger through the center or creating a sausage/rope shape and pinching the ends together.
• After shaping bagels, put them on the baking sheet, cover with a damp kitchen towel and allow to rest for 30 minutes-2 hrs – until they are slightly puffy. This could take more time, depending on the temperature in your house. Take a test bagel and place it in cold-ish water. If it floats, they’re done proofing. If it sinks, it needs to proof longer (gently pat the bagel dry and return it to the baking sheet.)
• OPTIONAL: Once proofed, you could cover baking sheet with bagels in plastic wrap and put in the refrigerator overnight for 12-18 hrs. This builds flavor. I usually skip this step. Bring to room temperature the next day before boiling.
• Once proofed, bring a large -pot of water to boil. Reduce heat. Add brown sugar and baking soda.
• Preheat oven to 425 degrees.
• Using a slotted spoon carefully lower bagels into water. Don’t overcrowd. When they float to the top (a couple of seconds) let them sit there for 30 seconds, then flip over for another 1 minute (if you like them chewier extend the boiling time to 2 minutes each side!)
• Carefully remove bagels from water and place on baking sheet, a few inches apart. Add toppings now if desired.
• Bake for 20-25 minutes, or until golden brown. Let cool on a wire rack. Let cool for 15-20 minutes before slicing. 

Notes

*See blog post for full notes on each bagel type