Homemade bagels

First time making bagels on my own here! Pretty proud of how it turned out, I am not really good with everything bread related but I nailed it this time. I used ChefNini recipe for those, I love her blog!

I didn’t have any baking soda on hand so I improvised the poaching without it. In less than 3 hours I had fluffy and delicious bagels out of the oven. It is very likely I am going to make this recipe every week starting now… I shot a stuffed bagels recipe, it will be up next week so keep your eyes peeled for that!

What do you like eating your bagels with?

Bagels (8 pieces) :

  • 500g flour
  • 15cl water
  • 15cl milk
  • 1/2 tsp salt
  • 30g sugar
  • 40g butter
  • 1 packet dried yeast
  • sesame and poppy seeds (optional)

In a big bowl, put the flour, yeast, salt, sugar and cubed butter and mix.

Add milk and water, mix with a wooden spoon until you get a sticky dough.

Transfer to a working surface and knead for 8 minutes. The dough should be elastic but not sticky.

Put it in a big bowl and cover with a wet towel. Let it raise for 1h30 at room temperature. The dough should double in size.

Weigh your dough and divide in 8 equal parts. Form a ball with one of your pieces of dough, put in on the working surface and flatten it a little bit with the palm of your hands. With a cookie cutter, poke a hole in the middle. Stretch the hole delicately with your hands.

Preheat the oven at 200°C/390°F.

Put a big pot of water to boil with a teaspoon of salt.

When the water is boiling, poach the bagels one by one for 30 seconds in the pot. Put them aside when poached on a baking sheet lined with parchment paper. Space them because it will puff up. I put 4 per baking sheet and that was perfect.

Sprinkle with sesame or poppy seeds.

Bake for 7 minutes at 200°C/390°C then lower the temp to 356°F/180°C for 7 additional minutes.

Don’t forget to put the oven back at 200°C/390°F if you do several batches.

Let them cool. Eat right away or keep in air-tight container.

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  • […] semaine dernière, j’ai posté une recette pour faire ses bagels soi-même. Du coup, voilà une idée pour accommoder ces délicieux petits pains moelleux. Que des bonnes […]

  • Bordage Nathalie


    J’ai une petite question pourquoi faire bouillir les bagels dans l’eau avant de les passer au four ? merci

    • Maëva


      Bonsoir Nathalie,

      Cela fait éclater l’amidon contenu dans la farine et permet de rendre les pains + digestes!
      Merci pour ton commentaire

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