Go Back

Soft & Chewy Homemade Bagels

These soft and chewy homemade bagels are easy to make from scratch with yeast. They have a golden, chewy crust and soft, fluffy centre, with an optional sourdough discard variation for a subtle tang and extra chewiness. Perfect for breakfast, lunch or freezing for later.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Rest Time 1 hour 50 minutes
Total Time 2 hours 40 minutes
Servings: 8 Bagels
Cuisine: Breads
Ingredients Equipment Method Notes

Ingredients
  

  • 600g high grade flour
  • 220-230ml warm water
  • 10g salt
  • 20g raw sugar or honey
  • 1 tsp active dry yeast
  • 200g sourdough discard (remove 100g flour + 100g water from recipe for 100% hydration discard) optional
For boiling
  • Pot of water
  • 1 tbsp Molasses, raw sugar, or honey
Optional toppings
  • Sesame seeds
  • Everything bagel seasoning
  • Flaky sea salt
  • Grated cheese

Equipment

  • large mixing bowl
  • Kitchen scales
  • measuring spoons
  • Dough scraper or bench scraper
  • Clean kitchen towel or plastic wrap
  • Baking tray
  • Baking Paper
  • large pot
  • Slotted spoon or spider strainer
  • Cooling rack

Method
 

  1. Combine the warm water, sugar or honey and yeast in a bowl. Leave for 5–10 minutes until foamy. If using instant yeast, simply add it to the flour.
  2. Add the flour, salt, oil if using, and sourdough discard if making the discard version. Add the water and remaining ingredients and mix until a dough forms.
  3. Knead the dough for 8–10 minutes until smooth, firm and only lightly tacky. Bagel dough should feel much stiffer than bread dough.
  4. Cover the dough and leave at room temperature for 60–90 minutes. The dough should become slightly puffy but doesn’t need to double in size.
  5. Divide the dough into 8 equal pieces.
  6. Roll each piece into a tight ball, then poke a hole through the centre and gently stretch it into a bagel shape.
  7. Place the shaped bagels on a lined tray and leave them to rest for 15–20 minutes.
  8. Bring a large pot of water to a gentle boil and stir in 1 tablespoon of sugar or honey.
  9. Carefully place the bagels into the boiling water in batches and boil for 30–45 seconds per side.
  10. Remove the bagels with a slotted spoon and drain briefly.
  11. Add any desired toppings while the bagels are still wet.
  12. Preheat the oven to 220°C conventional or 200°C fan bake.
  13. Bake for 18–22 minutes, or until deep golden brown.
  14. Allow the bagels to cool slightly before slicing and serving.

Notes

Sourdough Discard Variation
For every 100g of 100% hydration sourdough discard added, remove 50g flour and 50ml water from the base recipe.
For 200g discard, use 500g flour and 120–130ml water instead of 600g flour and 220–230ml water.
The discard adds a subtle sourdough flavour and slightly chewier texture while keeping these bagels quick and easy to make.
Tips:
If the dough feels too dry, add water 1 tablespoon at a time until it comes together. Bagel dough should remain firm rather than soft or sticky.
If the dough feels too sticky, lightly dust with flour while kneading.
Bagels freeze beautifully once completely cooled. Slice them before freezing so they’re ready to pop straight into the toaster.
They’re especially good toasted the next day.