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Classic Bagels

Chewy crust and fine, dense interior makes this classic bagel recipe perfect!
Prep Time1 hr
12 mins
Course: Bread
Cuisine: American
Keyword: bagel
Servings: 8 bagels


  • 1 tbsp active dry yeast
  • 3 tbsp sugar
  • 1 tsp salt
  • 1 cup warm water
  • 3 cups all purpose flour
  • 1/4 cup baking soda


  • In a medium bowl, combine the water, yeast and sugar. Set aside until foamy and risen.
  • In a large bowl or stand mixer, combine the yeast mixture, salt and flour. Knead or mix in the mixer with a dough hook for 8-10 minutes.
  • Place in an oiled bowl, turn so the oil covers the dough, and cover the bowl with plastic wrap.
  • Let rise in warm spot for 30 minutes or until doubled in size.
  • Once the dough is doubled in size, divide into 8 equal pieces. Form bagel shape by creating a disk, and poking a thumb or finger into the middle to make a hole.
  • Set aside on a cookie sheet, cover, and let rise for 20 minutes.
  • While the bagels are rising, preheat your oven to 450 degrees F, and place a large pot 3/4 full of water on the stove to boil. Once the water is boiling, pour in the baking soda very carefully- it will foam quite a bit.
  • Cook the bagels in groups of three or four in the boiling water. 2 minutes on each side.
  • Set the boiled bagels on a parchment paper covered cookie sheet.
  • Bake for 10 to 12 minutes.
  • Take the bagels off the cookie sheet. Cool on a cooling rack.


  • Knead by hand, or use a mixer to knead the dough for the full 8 to 10 minutes. This gives you a nice, fine crumb and works the gluten in the flour.
  • Be careful when adding the baking soda to the boiling water. It will foam up quite a bit.
  • For nice looking bagels, try your best to make a perfectly circular disk shape. Tucking the dough with one hand and turning it with the other.
  • Don't skip the boiling part! This gives your crust a nice chew, and shiny appearance.