Prepare the Dough

• In a large mixing bowl, whisk together the flour, sugar, instant yeast, and salt.
• Add the warm water and mix until a shaggy dough forms.
• Knead the dough by hand or with a stand mixer fitted with a dough hook for about 8–10 minutes, until the dough is smooth and elastic, not sticky.
• If the dough is too sticky to handle, add the extra flour one tablespoon at a time and continue kneading.

Shape the Bagels

• Once the dough is fully kneaded, divide it into 8 equal portions
• Roll each portion into a smooth ball.
• To shape into bagels, poke your finger through the center of the ball and gently stretch it outward in a circular motion until a 2–3 cm hole forms in the center.

Tip: Make the hole slightly larger than you want it to end up, as it will shrink during proofing and baking.

• Place the shaped bagels onto a parchment-lined tray. Make sure to leave some space between them.

Choose Your Proofing Method

Overnight Method (Cold Ferment – Recommended)

• Cover the tray tightly with plastic wrap or a clean cloth and place in the refrigerator overnight (8–12 hours).
• The next day, remove the tray and let the bagels rest at room temperature for 20–30 minutes while you bring your water to a boil.
• This slow rise improves flavor and gives the bagels a chewier texture and more even browning.

Same-Day Method

• If you’re in a hurry, let the shaped bagels rest at room temperature, loosely covered, for about 1 hour or until they puff up slightly.
• This method works well, but the crust may be softer and give you a bread like texture compared to the overnight version.

Boil the Bagels

• Preheat your oven to 200°C (390°F) while boiling the bagels.
• Fill a wide, deep pot with water and bring it to a rolling boil.
• Add 2 tablespoons of brown sugar and stir to dissolve. This helps give the crust a golden color and slight sweetness.
• To protect the bagels’ shape when moving them into the water, cut the parchment paper around each one and gently lower the whole square into the boiling water. After a few seconds, the parchment will loosen —carefully peel it off . This keeps the bagels from deflating or sticking.
• Boil for 30 seconds on each side for a thinner crust and lighter chew.
• If you prefer a thicker, chewier crust, boil them for 45–60 seconds per side.
• Remove the boiled bagels and place them back on the lined baking tray.

Add Toppings (Optional)

• While the bagels are still damp from boiling, sprinkle your desired toppings directly on top.
• Press gently so the toppings stick.

Some topping ideas:

• Sesame seeds for a classic finish
• Everything seasoning for bold flavor
• Brown sugar + cinnamon for a sweet version

Bake

• Bake the bagels in the preheated oven for 20–25 minutes, or until the tops are golden brown and the bottoms are lightly crisp.
• Rotate the tray halfway through baking for even color, if necessary.
• Remove from the oven and let cool on a wire rack.