Super Easy Plain Bagel Recipe
There’s something incredibly satisfying about making your own bagels at home. With just a few basic ingredients and a little bit of time, you can create soft, chewy bagels with a beautiful golden crust—no fancy equipment required. This super easy plain bagel recipe is perfect for beginners and delivers classic bakery-style results.
Ingredients
For the dough
- 2 1/4 cup bread flour
- 3/4 cup warm water
- 1 tsp sea salt
- 1/2 tbsp maple syrup or honey
- 1 tsp instant yeast
For the poaching water
- 1 tbsp maple syrup or honey
- 2 quarts water
For the topping
- 1 egg white
Instructions
Prepare the dough
- In a large bowl, combine the 3/4 cup warm water , 1 tsp instant yeast, and 1 tbsp maple syrup or honey. Stir well, then proof for 5-10 minutes or until foamy.
- Add the 2 1/4 cup bread flour and 1 tsp sea salt to the yeast mixture and mix until well combined.
- Knead the dough with your hands for 5-7 minutes, until it is smooth and elastic. If the dough is too sticky, add some more flour. If the dough is too dry, add 1 tablespoon of water.
- Form the dough into a ball and transfer to a clean bowl, lightly oiled with olive oil. Cover the bowl with plastic wrap and set aside in a warm spot for 60-90 minutes, until the dough has doubled in size.
- Turn the dough onto a clean surface and divide evenly into 4 pieces.
- Let the dough balls rest for 10 minutes, then shape a hole in the center of each ball.
- Place each Bagel onto a baking sheet and cover with a towel. Refrigerate overnight or let them rise for 20 minutes in a warm spot, if you want to bake them the same day. (If you refrigerate the bagels, follow these steps: Remove the bagels from the fridge in the next morning and let them sit at room temperature for 1 hour.)
- Preheat your oven to 450 degrees F.
Prepare the poaching water
- In a large pot, bring 2 quarts water to a boil and add the 1/2 tbsp maple syrup or honey
- Place 2 bagels in the water, and boil for 1 minute on each side. Remove them and place on baking sheets. Repeat with the remaining bagels.
- Brush each bagel with the egg wash.
Bake the Bagels
- Bake for 15 to 20 minutes until lightly golden brown.
Notes
- Use bread flour if possible: Bread flour gives bagels their classic chewy texture because it has a higher protein content than all-purpose flour. All-purpose flour will still work but the bagels may be slightly softer.
- Don’t skip the boiling step: Boiling the bagels before baking is what creates the signature chewy crust. Even a short boil of 30–60 seconds per side makes a big difference.
- Water temperature matters: Use lukewarm water (about 35–40°C / 95–104°F). Water that is too hot can kill the yeast, while water that is too cold will slow down the dough rising.
- Adjust flour if needed: Bagel dough should be firm and slightly stiff. If the dough feels too sticky, add a little more flour, one tablespoon at a time.
- Shaping tip: To create an even bagel shape, roll the dough into a tight ball first, then poke a hole in the center and gently stretch it to form a ring.
- Overnight proofing option: For deeper flavor, place the shaped bagels in the refrigerator overnight after shaping. Bake them the next day.
- Storage: Bagels are best the day they are baked. Store leftovers in an airtight container for up to 2 days or freeze for up to 2 months. Toast before serving for the best texture.