Print Recipe

Homemade Bagels

Prep Time1 hr
Cook Time15 mins
Total Time1 hr 15 mins
Course: Breakfast
Servings: 8


  • 4 C bread flour
  • 1 Tb granulated sugar
  • 1 1/2 tsp salt
  • 1 Tb vegetable oil
  • 1 pkg instant yeast
  • 1 1/2 - 1 3/4 C warm water


  • As always, you can use a large bowl and mix this up by hand or use a stand mixer. If using a stand mixer, I suggest the paddle attachment instead of the dough hook. It seems to do the trick better most of the time. Toss in half of your flour, followed by sugar, salt and yeast. Top off with remaining flour and mix briefly. Add in your vegetable oil, do a quick mix. With your mixer on low, slowly add in water.
  • When your dough is resembling a rough ball shape, transfer to a lightly floured surface. I do mean lightly floured, this isn't a super sticky dough so a spoonful at most is all you should need. Knead dough until it is smooth and easier to shape into a ball, roughly 10 minutes.
  • Cut dough into 8 equal parts. Form each section into a small ball. Cover with a damp cloth for 10-20 minutes. Meanwhile, preheat your oven to 425F° and fill a large stockpot halfway full with water.
  • When your 20 minutes are up it's time to form your bagels. Lightly wet one hand, just enough so it's damp but not dripping. Shake any excess water off. Grab one dough ball, shape into a long snake. When it is longer than both hands, pinch and seal the two ends together. With your preferred hand, roll the sealed area gently. Place formed bagel back on your work space and repeat process with remaining dough balls. Let sit for an additional 20 minutes.
  • In the meantime, bring your water to a boil and grease two cookie sheets with oil. Roughly a tablespoon or two will do. It shouldn't be dripping, just lightly coated. You can use a folded paper towel to help move the oil around and coat your pan evenly.
  • At the 20 minute mark and when your water is boiling, toss in 2 bagels. Cook for 1 minute, then flip and cook for another minute. Remove. Let your boiled bagels sit on a cooling rack or plate while you boil 2 more. I did two batches both boiling and baking. So, 2 boiling at a time and 4 cooking at a time. I didn't want to chance the bagels getting too crispy since you can only fit one sheet on a rack at a time. This worked out just fine. So boil your first 4 bagels, then transfer to your greased baking sheet. Bake for 15-20 minutes, depending on how dark you like them. Repeat boiling and baking process with remaining 4 bagels.