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Homemade Bagels sprinkled with sesame and black cumin
Real Simple

Homemade Bagels

Bagels with a dense, chewy inside, perfect for rich, delicious sandwiches.

Homemade Bagels
I always thought Bagels are 100% American, but I was wrong. I did a little research and realized they are originating in the Jewish communities of Poland. So what is a bagel? It's a simple, yeasted dough, that's cooked and then baked. It has a dense, chewy inside and it's perfect for rich, delicious sandwiches. They are easy to make, but we suggest making them on a day, when you have some extra time to kill, because the dough has to proof two times (or overnight) + you need to cake and bake them as well. January is a month when we like to try new dishes and learn more about other cultures, so it was great for us to try something new, bagels, which aren't famous in our area - yet.

Homemade Bagels sprinkled with sesame and black cumin

Homemade Bagels sprinkled with sesame and black cumin


Lets get cooking!

  • makes
  • preparation:


  • Knead into a dough

    Combine all purpose flour, lukewarm water and yeast in the mixing bowl of a stand mixer fitted with a dough hook. Mix on low speed for about 2 minutes. Add the eggs and salt and mix for another 3 minutes. Slowly incorporate small chunks of softened butter and mix for another 5 minutes. The dough has to be elastic and soft. Cover with a kitchen towel or cling film and leave to proof for 1 hour at room temperature or until doubled in size.

  • divide the dough

    On a lightly floured surface, divide the dough into 14 pieces, each about 120g ( 4 oz.). Shape each piece into a ball, then leave them to rest on the surface for about 5 minutes.

  • Final proof

    Make a hole in the middle of each ball, it should be about 3cm (1.1 inch) wide. Place each bagel on a baking tray, lined with parchment paper. Make sure there's a bit of space between each bagel. Cover the bagels loosely with cling film and leave to proof at room temperature for 40 - 50 minutes (or until doubled in size.) You can also proof them overnight in the fridge.

  • Cook the bagels

    Preheat your oven to 220°C/ 430 °F/gas 7. Bring a large pot of water to a boil. Add the baking soda and the floral honey. Slip the bagel into the water (not more then 3 or 4 at a time). Cook for about 1 minute, then turn the bagel over and cook for another minute.

  • Bake

    Remove the cooked bagels and drain any excess water. Sprinkle with a topping and place them on a baking tray lined parchment paper. Bake in the over for 20 minutes or until browned and delicious. Leave to cool on a wire rack, then serve.


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