Servings: 8 bagels
Calories: 270kcal
Equipment
- - Stand mixer with dough hook
- Large mixing bowl
- - Parchment paper or silicone baking mat
- - Slotted spoon
- - Baking sheet
- - Measuring cups and spoons
- - Large pot for boiling
Ingredients
- Bagel Dough
- 3 ½ cups - 🥣 bread flour
- 1 cup - 💧 warm water 110°F
- 1 tbsp - 🍬 brown sugar
- 1 tsp - 🧂 kosher salt
- ½ cup - 🧈 Greek yogurt plain, full-fat
- 2 ¼ tsp - 🍞 teaspoons instant yeast 1 packet
- Seasoning and Toppings
- 2 tbsp - 🧅 dried onion flakes
- ½ tsp - 🌰 onion powder
- - 🧂 Optional: “Everything Bagel” seasoning
- - 🍳 1 egg for egg wash
- 1 tbsp - 🧈 olive oil optional
- Boiling
- - 💧 4 quarts water
- 1 tbsp - 🍬 brown sugar
Instructions
- Step 1 – Make the Dough
- In a stand mixer bowl, combine bread flour, instant yeast, and brown sugar.
- Slowly pour in warm water and Greek yogurt while mixing on low with a dough hook.
- Knead until a stiff, elastic dough forms (add more flour if sticky).
- Transfer to a clean bowl, cover with plastic wrap, and let rise for 1 hour.
- Step 2 – Add Onion & Seasoning
- Once risen, punch down dough and sprinkle with onion flakes, onion powder, and olive oil.
- Knead gently to distribute evenly.
- Step 3 – Shape the Bagels
- Divide dough into 8 equal parts.
- Roll each into a ball. Poke a hole in the center with your fingers and stretch into a 5-inch ring.
- Let shaped bagels rest on a floured surface for 10–15 minutes.
- Step 4 – Boil the Bagels
- Bring 4 quarts of water and 1 tbsp brown sugar to a boil.
- Boil each bagel 30–60 seconds per side.
- Remove with slotted spoon and place on parchment-lined baking sheet.
- While tops are wet, sprinkle extra onion flakes or seasoning.
- Step 5 – Bake the Bagels
- Preheat oven to 400°F (200°C).
- Optional: Brush each bagel with egg wash for shine.
- Bake 20–25 minutes, rotating the tray halfway, until golden brown.
- Cool on a wire rack before slicing or serving.
Notes
📝 Recipe Notes - If dough feels sticky, add flour 1 tablespoon at a time. - Add-ins like shredded cheese or chopped jalapeños can be kneaded into dough before shaping. - Store cooled bagels in a paper bag at room temperature up to 2 days or freeze for longer storage.
💡 Pro Tips - Boil longer (60 sec per side) for denser, chewier bagels. - Brush with egg wash for better browning and hold on toppings. - Rotate baking tray halfway through to ensure even color. ❓ FAQ Q: Can I make these gluten-free? A: Yes! Use a gluten-free flour blend with high protein content. Expect different texture—try a few blends for best results. Q: Can I freeze the bagels? A: Absolutely. Freeze once cooled, then toast directly from frozen or thaw at room temperature. Q: Do I need a stand mixer? A: It's helpful but not required. You can knead by hand—it just takes longer and more effort.
💡 Pro Tips - Boil longer (60 sec per side) for denser, chewier bagels. - Brush with egg wash for better browning and hold on toppings. - Rotate baking tray halfway through to ensure even color. ❓ FAQ Q: Can I make these gluten-free? A: Yes! Use a gluten-free flour blend with high protein content. Expect different texture—try a few blends for best results. Q: Can I freeze the bagels? A: Absolutely. Freeze once cooled, then toast directly from frozen or thaw at room temperature. Q: Do I need a stand mixer? A: It's helpful but not required. You can knead by hand—it just takes longer and more effort.
Nutrition
Serving: 1bagle | Calories: 270kcal | Carbohydrates: 56g | Protein: 10g | Fat: 1g | Saturated Fat: 0.2g | Sodium: 390mg | Fiber: 2g | Sugar: 2g
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