I used to work at a bagel shop so making my own bagels is something I’ve been really interested in lately. Everything bagels are my absolute favorite flavor so I finally decided to give it a try.
I’m gonna be honest though; these bagels were difficult to make and I actually almost started crying at one point due to frustration. 100% serious.
I don’t want to scare you away from trying this recipe but if you aren’t an experienced baker (like myself), I would recommend making this recipe with a friend. It’s helpful to have another person in the kitchen to give you an extra hand, especially when kneading the dough because it gets extremely sticky.
HOWEVER, finally tasting the bagels afterwards made the tedious process completely worth it. These bagels are so soft and creamy on the inside and are actually comparable to New York style bagels.
Cook time: 20 minutes
BAGEL INGREDIENTS: [Makes 6-8 bagels]
- 3 cups bread flour + more for kneading
- 1.5 cups warm water
- 2 tsp active dry yeast
- 1 tbsp sugar
- 1 tsp garlic powder
- 1 tsp salt
- Chia seeds
- Sesame seeds
- Nutritional yeast
- Poppy seeds
- Cry. Get it over with now so you don’t have to waste time doing it later.
- Just kidding- smile 🙂
- In a mixing bowl, add the water with the sugar and yeast. Do not stir. Let it sit for 10 minutes to let the yeast do its thang. After 10 minutes, stir until the yeast and sugar are completely dissolved.
- Mix the rest of the ingredients into the mixing bowl. Stir well. If it’s too dry, add a tiny bit more water until the dough is firm.
- The dough is going to be extremely sticky and difficult to work with but you will need to get the dough out of the bowl and put it into a big plastic bag. I was super ~classy~ and used an old Target plastic shopping bag.
- Let the dough sit in the bag for at least an hour. This will give the dough time to rise.
- Once it’s risen, flour your surface before taking flour out of bag. Again, the dough is going to be extremely sticky so you may have to be generous with the flour.
- Knead the dough.
- Separate the dough into 6-8 separate pieces, depending on how much you have and how big you want your bagels to be. Grab one of the pieces and roll it into a ball. Then roll it onto your surface while simultaneously pulling the dough towards you. You want to stretch the dough out long enough so that when you put the two ends together, it makes a bagel shape. To seal the two ends together, coat each end in water before sticking them together. This is when I found it useful to have a friend readily available to help. Once the bagel is sealed, place on a baking sheet. Repeat this process until all the dough is used up.
- Preheat oven to 400º and fill a big pot of water and begin boiling. Once the water is boiling, grab 2-3 of the bagels and carefully put them in the water. Boiling them in water gives them the starchy texture that we all love about bagels. The bagels will fall to the bottom of the pot but once they rise to the top, which will take about 30 seconds, use tongs to take the bagel out of the water and place on a baking sheet. Repeat this process until all bagels have been boiled.
- Put your toppings on top of the bagel as soon as it gets out of the water so the toppings stick.
- Put bagels in oven for 15-20 minutes, until they are golden brown and a little crispy on the outside.
- Let cool for 15 minutes.
- Enjoy! My favorite vegan cream cheese is this cream cheese by Kite Hill. It pairs so wonderfully with these soft bagels.
Although this process is somewhat tedious, I hope you try it out! The bagels really do taste so much better than packaged bagels from the grocery store. It’s totally worth the stressful sticky dough.