Go Back
–+ servings
kosher homemade bagels with sesame seeds

The Best Bagels Ever

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 10 bagels
Course: Breakfast
Cuisine: Jewish
Ingredients Method Video Notes

Ingredients
  

  • 6 cups flour
  • 3 tablespoons dry yeast
  • 2 1/2 tablespoons sugar
  • 2 teaspoons salt
  • 1/2 cup vegetable oil
  • 2 cups water
  • 2 tablespoons baking soda
  • 3 tablespoons honey

Method
 

  1. Mix dry ingredients
  2. Add 1 1/2 cups of water
  3. Add vegetable oil
  4. Slowly add remaining 1/2 cup of water
  5. Form dough and let sit 10 minutes
  6. Preheat oven to 420F / 215C
  7. Boil a large pot of water.
  8. When water boils, add 2 tablespoons baking soda and 3 tablespoons honey.
  9. Divide dough in half and keep it covered in the bowl.
  10. Divide the half of the dough you are working with into five equal parts.
  11. Tip: You can use a scale if you want your bagels to be the same size.
  12. Roll out a portion in to a strand and form the bagel, gently pinching the ends to close.
  13. One at a time, dip each bagel in the boiling water solution, 10 seconds on each side.
  14. Tip: I use this slotted spoon to flip and remove the bagel from the water solution.
  15. Place the wet bagel gently onto a baking sheet lined with parchment paper.
  16. Sprinkle toppings now if you wish, such as poppy seeds, sesame seeds, za’atar, diced or sliced onion or fresh minced garlic.
  17. Bake for 20 minutes.

Video

Notes

Chocolate Chip Bagels : follow the recipe as shown but add some chocolate chips to the dough before rolling each bagel strand.
Tried this recipe?Let us know how it was!