This post contains affiliate links. I may earn a small commission for purchases made, at no additional cost to you.
Bagels are the ultimate breakfast grain. With a firm exterior and a spongy interior, they’re slightly sweet and irresistibly chewy. Classic. Blueberry. Everything. Cinnamon swirl. Sesame seed. This recipe is beginner-friendly and yields 12 satisfying, chewy bagels in under three hours.
Versatility is my favorite quality of bagels. Some mornings I want to go all out with an egg and cheese breakfast sandwich on a bagel. On other days, a simple spread of butter does the trick.
For the most authentic bagel taste and experience, we’re going to boil the bagels before baking them. Trust me when I say it’s worth the extra effort. A quick boil—about two minutes per bagel—allows the bagels to set and the coconut sugar provides the golden brown color.
Ingredients
Bread flour: Bread flour has more protein than, say, all-purpose flour, leading to the dense, chewy bagels that we all know and love.
Coconut sugar: The sugar provides “food” for the yeast to feed on and bloom.
Active dry yeast: Yeast gives our dough its rise.
Toppings
Cream cheese: Cream cheese is a tried and true bagel topping. The contrast between the chewy bagel and the smooth cream cheese is a popular pick, and for good reason!
Butter: Lightly toasted with slices of grass-fed butter is, in my opinion, the best way to enjoy a bagel.
Avocado: For a more filling breakfast, add a sliced avocado and sprinkle with salt! If you’re really feeling fancy, throw on a fried egg and a handful of greens.
Homemade Classic Bagels
makes 12
Equipment
Stand mixer + dough hook (nice to have)
Bowl cover or kitchen towel
Bench scraper (nice to have)
Large pot
Baking sheet
Ingredients
16 oz warm water
720g bread flour (6 cups)
8.1g active dry yeast (2 1/4 t)
36g coconut sugar (3 T)
14g melted coconut oil (1 T)
1 T salt
Instructions
1. Yeast. Add the warm water, yeast, and 2 T coconut sugar to the bowl of your stand mixer. Stir to combine, then let the mixture sit for 10 minutes.
2. Create the dough. Add the remaining ingredients in the following order: bread flour, coconut oil, and salt. Mix throughly until a soft dough forms and leaves the sides of the bowl.
To measure the flour, lightly spoon the flour into the measuring cup and pile until the flour sits above the rim. Scrape a knife across the top of the measuring cup to level.
3. Knead. Knead on a medium-low speed until the dough is smooth and elastic, about five minutes.
If kneading by hand, turn the dough out onto a lightly floured surface and knead for about 10 minutes, or until smooth.
4. First rise. Roll the dough into a ball and place in an oiled bowl. Turn to dough in the bowl to coat all sides. Cover with a bowl cover or a clean kitchen towel and let the dough rise for 1 hour.
5. Divide. Once the dough has doubled in size, turn it out onto a clean work surface. Use a bench scraper to divide the dough into 12 even pieces.
6. Second rise. Roll each piece of dough into a ball, then cover and let rest for 10 minutes.
7. Shape the bagels. Lightly oil your hands. Gently press your thumb into the center of a ball of dough to make a hole. Swing the dough around your finger to form a bagel shape. Repeat, then cover the bagels.
8. Fill a pot. While the bagels rest, fill a large pot with water and 1 T coconut sugar. Bring it to a boil.
9. Boil. Once the water is boiling, add the bagels, two or three at a time. Boil for 30 seconds on each side. Remove the bagels from the water with a slotted spoon, drain, and add to a baking sheet lined with parchment paper. Repeat with all bagels.
10. Heat the oven. Preheat the oven to 425° with a large pan of water on the lowest rack.
11. Bake. Bake at 425° for 20 minutes. Rotate the baking sheet, and bake for an additional 3-5 minutes, or until golden brown.
12. Enjoy warm. Remove the bagels from the oven and allow them to cool for at least 10 minutes before slicing. Serve plain or with your favorite spread!
For choice freshness, store any leftover bagels in an airtight container at room temperature for up to three days.
Immediately slice and freeze any bagels you will not eat within three days. To reheat from frozen, bake at 350° for about 10 minutes.
Hands of Belle 
Leave a comment