Bagel Recipe: How to Shape and Bake Perfectly

The Bagel Recipe: How Bakers Make It Right Every Time

I’ve baked many types of bread, but this bagel recipe always makes me proud. There’s something satisfying about shaping each ring by hand and watching them puff up beautifully in boiling water before baking. My first batch wasn’t perfect. I forgot to boil them long enough, but now they come out with that classic chewy texture and golden crust every time.

If you want to understand the process better, check out the The Practical Kitchen – Homemade Pumpkin Bagel Recipe or Serious Eats – Homemade Bagels. Both share great points about shaping and baking timing.

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Prep Time 25 minutes mins

Cook Time 20 minutes mins

Rest Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 15 minutes mins

Servings: 8

Course: Breakfast, Snack

Cuisine: American

Calories: 260

Ingredients Method Video Notes

Ingredients

  

• 4 cups 500g bread flour
• 1 TBSP sugar
• 2 tsp instant yeast
• 1 ½ tsp salt
• 1 ¼ cups 300ml warm water
• 1 TBSP honey boiled water.
• 1 egg white for brushing
• Toppings: sesame seeds poppy seeds, or everything seasoning

Method

 

1. In a large bowl, mix the flour, sugar, yeast, and salt. Slowly pour in the warm water and mix until a rough dough forms.
2. Knead the dough for about 10 minutes until smooth and elastic. It should feel firm but not dry.
3. Place it in a greased bowl, cover, and let it rise for 1 hour until doubled in size.
4. Punch down the dough and divide it into 8 equal pieces. Roll each into a ball, then poke a hole in the center and stretch it into a ring.
5. Cover the shaped bagels with a damp cloth and let them rest for 10–15 minutes.
6. Bring a large pot of water to a boil, then add honey. Boil each bagel for 1 minute per side, then remove and place on a lined baking tray.
7. Brush with egg whites and sprinkle with toppings.
8. Bake at 220°C (425°F) for about 20 minutes, or until golden brown.
9. Cool on a wire rack before slicing.

Video

Notes

• Bread flour gives bagels their signature chewy bite, so avoid switching to all-purpose flour.
• Boiling in honey and water adds light color and subtle sweetness.
• Store cooled bagels in an airtight container or freeze for up to a month.

Seasonal Variations

• Winter batch: Try a cinnamon-raisin dough for a warmer flavor.
• Summer batch: Make mini bagels and serve them with cream cheese and fresh tomatoes.
• Autumn batch: Mix pumpkin puree and spices for a soft, spiced version inspired by the Milk & Pop – Pumpkin Bagels.

Explore more creative ideas in the BBC Good Food – Bread Recipes Collection.

Serving Suggestions

• Spread this with cream cheese or butter for a quick breakfast.
• Turn it into a sandwich with smoked salmon and capers.
• Toast and top with avocado and poached eggs for brunch vibes.

For a bakery-style twist, serve warm with honey butter or homemade jam. See BBC Good Food – Jam Recipes.

Tips & Tricks

• For extra shine, brush bagels with egg white mixed with a splash of milk.
• To make them softer, reduce baking time by 2 minutes and cover loosely with foil halfway through.
• Chill shaped bagels overnight for a stronger flavor before boiling and baking.
• Don’t overcrowd the pot; boiling in batches keeps the texture perfect.

Nutrition (per bagel)

• Calorie: 260
• Protein: 9g
• Carbs: 52g
• Fat: 2g
• Fiber: 2g