Baking Bagels: Easier Than You Think
- Kelsey
- Nov 9
- 2 min read
If you’d told me a few years ago that I’d be whipping up homemade bagels like it’s no big deal, I probably would’ve laughed… and then gone to buy a dozen from the grocery store. But here we are flour on my pjs, dogs underfoot, kids asking if they can “help” and somehow, bagel baking has become one of my favorite simple joys.
They’re shockingly easy, endlessly customizable, and made with just a few humble ingredients that somehow turn into something warm, chewy, and absolutely magical.
Simple Ingredients, Magical Results
The base recipe for bagels is beautifully minimal—flour, yeast, a little sugar, salt, and water. That’s it. No fancy tools: though they help, no complicated techniques. Just some mixing, kneading, and a little patience while the dough rests. If you’ve made bread before, you’re already halfway there. If you haven’t, this is the perfect place to start.
There’s something really grounding about the process too—watching the dough come together, shaping each one, and seeing them puff up as they boil and bake. It feels a little bit like magic every single time.
Flavor It Your Way
Once you’ve got your basic bagel recipe down, the fun really begins. You can flavor them with literally anything. Want cozy breakfast vibes? Add cinnamon and raisins. Craving something savory? Mix in shredded cheddar and garlic. Feeling fancy? Try blueberry, rosemary sea salt, or even chocolate chip.
Toppings are where things really get chaotic, in the best way. I like to do a little of everything; fresh herbs, “everything bagel” seasoning on others, maybe a sprinkle of flaky salt for good measure. It’s like a personality test in a baking tray: which bagel are you today?
The Magic of Homemade
Every time I pull a tray of fresh bagels from the oven, I get that little spark of pride. You know the one, the “look what I made” feeling. It’s part baking, part selfcare, part kitchen witchery.
So if you’ve ever thought bagels were too complicated, consider this your sign to give them a try. A few ingredients, a dash of patience, and a sprinkle of chaos… that’s all it takes to make something truly magical.
1
Freezer-Friendly, Chaos-Approved
Life gets busy (and messy), but these bagels are here for you. They freeze beautifully—just slice before freezing so you can toss one straight into the toaster whenever the mood strikes. Perfect for breakfast sandwiches, mid-afternoon snacks, or that late-night “mom needs carbs” moment.
2
Kelsey’s Favorite Flavor Combos
When I say you can make bagels your own, I mean it! Here are a few of my go-to creations when I’m feeling inspired (or hungry… usually both):
Jalapeño & Cheese – spicy, melty, and perfect for breakfast sandwiches.
Pumpkin – cozy fall vibes in every bite.
Cinnamon & Sugar – like dessert for breakfast (and yes, I fully support that).
Everything But the Bagel – the classic, because balance.
Blueberry – soft, chewy, and just the right amount of sweet.
No matter the flavor, homemade bagels are the kind of kitchen magic that never gets old.
Notes
1
Mix the dough: Combine the flour, 1 tablespoon sugar, yeast, and salt in a stand mixer fitted with a dough hook. With the mixer on low, slowly add the warm water until a shaggy dough forms,
2
Knead the magic: Transfer to a smooth surface and knead for about 3–4 minutes, until the dough is soft and smooth (not sticky). Add more flour or water 1 tablespoon at a time if needed.
3
Let it rise: Place the dough in a greased bowl, cover with plastic wrap, and let it rise for 60–90 minutes, or until doubled in size.
4
Shape your halos: Divide the dough into 12 pieces. Roll each one into a ball, then use your thumb to press through the center and stretch into a ring. (Make the hole a bit bigger than you think—it’ll shrink when baked!) Cover and let rest for 20 minutes.
5
Preheat & prep: Heat the oven to 425°F. Line two baking sheets with parchment. In a large pot, bring 2 quarts of water and 2 tablespoons sugar to a boil.
6
Boil the bagels: Gently drop 2–3 bagels at a time into the boiling water. Boil for 45–60 seconds per side. They should float! Remove with a slotted spoon and place on the baking sheets.
7
Add the sparkle: While fresh out of the bagel bath, sprinkle (or dunk) your toppings of choice.
8
Bake: Bake 20–22 minutes, until beautifully golden. Let cool before slicing (if you can wait that long).
Instructions
4 2/3 cups Bread Flour
1 Tbsp Sugar
2 tsp Instant Yeast
2 tsp Kosher Salt
1 2/3 cups Warm Water
1/3 cup Cheddar Cheese
Cheddar Bagels
8 cups of Water
2 Tbsp Sugar
Bagel Bath
Bagels
Head Chef
Sarah Baker
Beef Wellington is a luxurious dish featuring tender beef fillet coated with a flavorful mushroom duxelles and wrapped in a golden, flaky puff pastry. Perfect for special occasions, this recipe combines rich flavors and impressive presentation, making it the ultimate centerpiece for any celebration.
Servings :
4 Servings
Calories:
813 Calories / Serve
Prep Time
10 min
Cooking Time
45 min
Rest Time
15 min
Total Time
1 hour 30 min
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