Easy & Quick Homemade Bagels
These easy & quick homemade bagels are just too amazing to miss. They are made with just some basic ingredients that are easily available in the pantry. The best part of making bagels homemade is that you can easily experiment with the flavors.
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Equipment
Instant Pot
Baking Tray
Stand Mixer
Bagel Tray
Ingredients
Bagel Dough:
- 3 Cups Bread Flour (or as needed)
- 1 teaspoon Active Yeast
- 1+¼ cups Water lukewarm
- 2 tablespoon Sugar
- 1 teaspoon Salt
- 1 tablespoon Malt Powder optional
Water Bath:
- 2 quart Water
- 1 tablespoon Malt Powder optional
- 1 tablespoon Sugar
Instructions
HOW TO MAKE DOUGH FOR BAGELS
- Add all the ingredients except water in a stand mixer attached bowl. For hand kneading, put all the ingredients in a mixing bowl.(Note: This is an Instant bread so no need to activate the yeast).
- Start mixing the ingredients at low-speed in a stand mixer and add water little by little until it forms like a dough. Increase the speed and keep kneading for 10 minutes. The dough should be soft & not sticky.
- INSTANT POT: Put oil in the inner pot of the Instant Pot and transfer the dough to it. Put a glass lid or plate to cover the pot. Start the yogurt setting and set the timer for 30 minutes to 1 hour.STOVE-TOP: Place the dough in a bowl and cover it with a plate. Store it in a warm place for 1-2 hours until it gets doubled in size.
- Once the dough has puffed, take the dough out on a workbench. Divide the dough into 6-8 equal size balls. Roll the balls between your palms until they are smooth. Cover them for 15-20 minutes with paper towels. Meanwhile, prepare the water bath.
HOW TO MAKE WATER BATH
- INSTANT POT: Add 2-3 quart of water and mix sugar & malt powder in the inner pot. Press Saute and let the water mixture come to a boil. Meanwhile, preheat the oven at 425°F.STOVE-TOP: Add 2-3 quart of water and mix sugar & malt powder in a saucepan. Let the water mixture come to a boil at medium heat. Meanwhile, preheat the oven at 425°F for 10-15 minutes.
HOW TO SHAPE BAGELS:
- Once the water bath comes to a boil and the dough has risen then it is time to shape the bagels. Take one ball and poke a hole in the center using your index finger. Stretch the dough and twirl it around until the bagel is 1 ½"-2" in diameter. Or you can also use a bagel baking pan.
BAGEL WATER BATH
- Line the baking sheet with parchment paper. One by one transfer the prepared bagels to the water bath. Do not crowd them. Just add 2-3 bagels at one time. Cook the bagels for 2 minutes on one side. Then flip the bagel and cook it for 1 more minute on the other side. Strain the bagels out from the water bath and place them on the baking sheet.
ADD SEASONING
- You can add seasonings like everything bagels or fried onion or sesame seeds. Add the seasoning just after bagels come out of the water bath and are still wet. Seasoning will not stick if the water is dried out from the bagels.
BAKE THE BAGELS
- Bake the bagels for 20-25 minutes in a preheated oven at 425°F until they are deep brown. Let them rest for some time until they are warm but not hot. Serve with cream cheese or make a bagel sandwich.
Video
Notes
CINNAMON RAISINS BAGELS: When the dough has risen or puffed then place the dough on the workbench. Add around ½ - ¾ cups of raisins and around 1 teaspoon of cinnamon (or more if needed). Start to knead with hand until the raisins and cinnamon are properly combined with the dough. Shape the bagels as per instructions.
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Nutrition Facts
Easy & Quick Homemade Bagels
Serving Size
6 grams
Amount per Serving
Calories
197
Calories from Fat 9
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
6
%
Cholesterol
1
mg
0
%
Sodium
314
mg
14
%
Potassium
72
mg
2
%
Carbohydrates
40
g
13
%
Fiber
2
g
8
%
Sugar
5
g
6
%
Protein
6
g
12
%
Vitamin A
4
IU
0
%
Vitamin C
1
mg
1
%
Calcium
21
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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