Homemade Budget Bagels

Delicious, chewy bagels made from scratch with pantry staples, these homemade budget bagels are perfect for breakfast, lunch, or as a DIY project to share online. Whether you want something special for a weekend morning or a reliable bread option for sandwiches, this bagel recipe delivers excellent results without fancy equipment or costly ingredients.

I first tried making bagels at home on a rainy weekend after craving the chewy bagels I grew up with. Rolling and shaping each one felt nostalgic and therapeutic, and the scent of freshly baked bread was absolutely rewarding. This recipe is now my go-to whenever family or friends want to join for a fun kitchen project.

Ingredients

• Dough: 500 g (4 cups) bread flour, plus extra for dusting, 7 g (2¼ tsp) instant dry yeast, 1½ tsp fine sea salt, 1 tbsp granulated sugar, 300 ml (1¼ cups) warm water (approx. 40°C / 105°F)
• Poaching Water: 2 liters (8 cups) water, 1 tbsp baking soda, 1 tbsp sugar
• Toppings (optional): 2 tbsp sesame seeds, 2 tbsp poppy seeds, 2 tbsp dried onion flakes, 1 egg, beaten (for egg wash, optional)

Instructions

Mix the Dough:

Combine flour, yeast, salt, and sugar in a large bowl. Add warm water and mix until a dough forms.

Knead:

Knead dough on a lightly floured surface for 8 to 10 minutes until smooth and elastic.

First Rise:

Place dough in a lightly oiled bowl, cover, and let rise for 1 hour or until doubled in size.

Shaping:

Punch down dough and divide into 8 equal pieces. Shape each into a ball, poke a hole through the center, and gently stretch to form a ring.

Rest:

Set shaped bagels on a parchment-lined baking sheet, cover with a towel, and let rest for 15 minutes.

Preheat Oven:

Heat oven to 220°C (425°F).

Prepare Water:

Bring 2 liters of water to a boil in a large pot. Add baking soda and sugar.

Poach Bagels:

Gently drop bagels 2 to 3 at a time into simmering water. Boil each side for 45 seconds. Remove with slotted spoon and place on baking sheet.

Topping:

Brush bagels with egg and sprinkle with your chosen toppings.

Bake:

Bake for 20 to 25 minutes until golden brown. Cool on a wire rack before serving.

Pin It

Making bagels became a weekend tradition for my family. Everyone picks their own toppings, and it turns breakfast into a fun, shared moment. Pulling warm bagels out of the oven brings everyone together at the table.

Required Tools

Large mixing bowl, measuring cups and spoons, baking sheet, parchment paper, large pot, slotted spoon, wire rack.

Allergen Information

Contains gluten (wheat) and egg (if using egg wash). Toppings like sesame and poppy seeds may be allergenic. Always check ingredient labels for allergens.

Nutritional Information

Calories: 210, Total Fat: 1 g, Carbohydrates: 43 g, Protein: 7 g per bagel serving.

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Bagels taste best fresh but also toast up beautifully from frozen. Enjoy experimenting with your favorite toppings and flavors.

Recipe FAQs

→ What gives bagels their chewy texture?

The chewy texture comes from kneading the dough well to develop gluten and briefly boiling the shaped dough before baking.

→ Can I make these bagels vegan?

Yes, skip the egg wash and use water to brush the bagels before baking for a vegan-friendly version.

→ Why do bagels need to be boiled before baking?

Boiling with baking soda sets the crust, creating the characteristic chewy exterior and glossy finish.

→ How long does rising the dough take?

The dough should rise for about one hour or until it doubles in size for optimal texture.

→ What toppings can I use on these bagels?

Common toppings include sesame seeds, poppy seeds, dried onion flakes, or you can bake them plain.