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    Home » Recipes » Breads

    Published: May 11, 2020 · Updated: May 6, 2025 by Becky Sue

    Best Basic Bagels

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    Best Basic Bagels by Baking The Goods
    Best Basic Bagels by Baking The Goods
    Best basic bagels recipe video
    Jump to:
    • Key bagel ingredients
    • Mixing the bagel ingredients
    • Bagel Shaping Method 1 - Poke & Spin
    • Bagel Shaping Method 2 - Tuck & Roll
    • Recipe
    • Comments

    I want to say I've been working on creating the Best Basic Bagel recipe for months but in reality, it's been years in the making. I started on my quest way back in 2013 by taking on an overly complicated bagel recipe and hosting a bagels and bloodies brunch party with my gal pals. We undoubtably had a nice time. The bagels were good enough but there was a lot of room for improvement.

    Over the years, I've occasionally tried various bagel recipes that I've found on the internet. Some were fine, some were good, but none I would call great. Then I skipped out on my obsession for a bit and focused on pretzels, which resulted in my all time favorite Dill Pretzels with Cider Cheese Dip. It was a delightful detour. I've now hopped back on the bagel bandwagon and after working that dough for months, I can sincerely say this recipe for my Best Basic Bagels is exceptional. I prefer these little chewy ones over some of my favorite bagel shops in the country and that's saying a hole lot. Do you see what I did there?

    Here's the thing you need to know about bagels, they are basic at their core. They only use a handful of ingredients but the ingredients matter. Some recipes call for lye and I'm not gonna lie, that's too much to deal with. Who wants to mess with a caustic chemical when the same results can be achieved with my much simpler Best Basic Bagel recipe?

    Key bagel ingredients

    • Bread flour, for that chewy texture. The Bob's Red Mill Artisan Bread Flour is a super solid and consistently reliable choice here.
    • Active dry yeast, to help them rise. Bob's Red Mill also has Active Dry Yeast, betcha didn't know that!
    • Luke warm water, to hydrate and get that yeast all activated.
    • Date syrup, barley malt, honey or sugar, to give them that golden, chewy exterior.
    • Baking soda, also helps get that sexy skin.
    • Salt, for flavor baby!
    • And whatever toppings you like. Get wild!

    I am not going to sit here and tell you that making a batch of bagels is a breeze. But, this recipe is pretty simple. The recipe may look long and intimidating, but that's because it's extra detailed and descriptive. I offer 2 different, step-by-step options for shaping the bagels so you can choose your own adventure!

    • Method 1 - Poke & Spin
    • Method 2 - Tuck & Roll

    Making bagels is a bit of a commitment. They take time, like 24 hours. But most of that time is passive and the process of mixing, shaping, boiling and baking the bagels is actually fairly quick. Well, other than the long and laborious 8 minutes of kneading that dough by hand. But I like to think of it as therapy. Working dough is a tried and true way to sorting through your issues. I speak from experience.

    I worked hard to get this recipe just right for you! And I am excited to share it with the world. Follow this bagel recipe and I am confident you will be a bagel-rolling pro in no time.

    This post was made is in partnership with Bob’s Red Mill. Follow Bob’s Red Mill on Instagram and Facebook or check out bobsredmill.com to shop their impressive lineup of flours, whole grains, seeds, and so much more. 

    Thank you for supporting me and the brands that I love! <3

    Mixing the bagel ingredients

    Best Basic Bagels ingredients
    These Best Basic Bagels use only a handful of key ingredients to get their signature crust and chewy interior.
    Best Basic Bagels activating yeast
    The first step in this bagel recipe is to get things going by activating the Active Dry Yeast with lukewarm water and a touch of date syrup.
    If you have a stand mixer, this bagel dough essentially mixes itself once you add in the Bread Flour and Salt.
    Best Basic Bagels dough proofing
    Once the dough is mixed together, gather it and roll it into a boule. Then let the bagel dough hang out in a lightly oiled mixing bowl, covered with a clean kitchen towel, to proof at room temperature for about an hour.
    Best Basic Bagels dough proofed
    Once the bagel dough has proofed for an hour at room temperature, it should be about doubled in size.
    weighing Best Basic Bagels
    A kitchen scale will help you measure out uniformly sized bagels, however every bagel will look different and that's what makes them great.
    Best Basic Bagels pre-shaping
    I use 2 different types of bagel shaping methods to shape bagels. Method 1 - Poke & Spin, requires pre-shaping the dough into small boules (or balls). or Method 2 - Tuck & Roll, pre-shapes the dough into short logs.

    Bagel Shaping Method 1 - Poke & Spin

    Best Basic Bagels shaping method 1
    Poke a hole in that bagel with your thumb.
    Stick 2 fingers in and start spinning that bagel dough around.
    Give it a little stretch.
    Keep spinning, stretching and twirling until the hole is about 2 inches in diameter.

    Bagel Shaping Method 2 - Tuck & Roll

    Shaping method 2 for Best Basic Bagels
    Once you've rolled the pre-shaped log into a rope about 8-10" long, wrap it around the back of your hand and roll it inward.
    Shaping method 2 for Best Basic Bagels
    Gently squeeze the ends of the dough logs together then roll back and forth to seal the ends together.
    bagels shaped on a baking sheet
    Once you've shaped the the bagels, place them on a lined baking sheet to slowly rise in the refrigerator for at least 4 hours, up to 24 hours.
    proofed bagels on a baking sheet
    After the they've proofed in the refrigerator, they should have puffed up into chubbier versions of themselves.
    bagel poaching liquid
    The bagels are boiled in a mix of water, date syrup, salt and baking soda before they get baked for that signature chew.
    poaching the bagels
    The bagels simmer in the poaching liquid for about 1 minute on each side before baking.
    a sesame seed topped bagel before baking
    Right after boiling, they get topped with your choice of toppings. Sesame is a classic.
    everything and sesame topped bagels
    You can top your bagels with all kinds of toppings, I am a big fan of classic sesame and everything seasoning.
    an assortment of bagels cooling on a baking sheet
    Once you've baked the bagels, allow them to cool off on a cooling rack before you cut into them. I know it's hard.
    Everything Bagels, Salt & Pepper Bagels, Salted Dill Bagels and Sesame Bagels close up cooling on a baking sheet
    Everything bagels are everything.
    Salt and Pepper Bagels super close up
    But, I think this Salt and Pepper Bagel might just give the Everything Bagel a run for it's money.
    assorted bagels freshly baked and  cooling on a baking sheet
    You can top these with whatever toppings toast your bagel.
    bagels stacked
    Here is a stack of my bagels in my preferred order. 1. Salt & Pepper 2. Everything 3. Salted Dill 4. Sesame. But honestly I will take them in order.
    a stack of fresh bagels shot from overhead
    These Best Basic Bagels make for one beautiful brunchy bagel spread.
    A pile of bagels by Baking The Goods.
    Which would you choose?
    a pile of bagels, one with cream cheese
    Cream cheese is pretty much a must with these.
    bagel close up with schmear
    I mean, how do you not add schmear to the perfect bagel?
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    Recipe

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    Best Basic Bagels by Baking The Goods

    Best Basic Bagels


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    • Author: Becky Sue of Baking The Goods
    • Yield: 8 bagels
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    Description

    With a perfectly golden, chewy crust & soft interior these Best Basic Bagels are truly the best homemade bagels. Top with whatever makes your bagel whole.


    Ingredients

    Units

    BAGEL DOUGH

    • 1 tablespoon date syrup, barley malt syrup, honey or sugar
    • 1 ¼ teaspoons active dry yeast
    • 2 teaspoons fine sea salt
    • 1 ¼ cup lukewarm water (95°- 105°-ish)
    • 4 cups bread flour or high gluten flour

    POACHING LIQUID

    • 8-10 cups water
    • 1 ½ tablespoons date syrup, barley malt syrup or honey
    • 1 tablespoon baking soda
    • 1 teaspoon salt

    Instructions

    MIXING THE BAGEL DOUGH

    1. Stir the date syrup (or alternative), active dry yeast, and lukewarm water together in the bowl of a stand mixer or a large mixing bowl. Allow the mix to hang out and bubble up for 5-7ish minutes until the yeast has bloomed up.
    2. Add the flour and salt to the mixing bowl. If using a mixer, use the dough hook and mix on the lowest speed for 3 minutes. If mixing by hand, use a large, sturdy wooden spoon and stir for at least 3 minutes, until fully blended. The dough should form a stiff ball, and the flour should be fully hydrated. If it isn’t, mix in a bit more water. Allow the dough rest for 5 minutes.
    3. Continue mixing in the stand mixer with the dough hook on the lowest speed for another 5+ minutes. Or transfer to clean work surface and knead by hand for about 6-8 minutes to develop the gluten. The dough should be stiff but supple and just barely tacky. If the dough seems too soft or tacky, mix or knead in a bit more flour. 
    4. Place the dough in a clean, lightly oiled bowl, cover with plastic wrap or a clean kitchen towel, and allow the dough rise at room temperature for 1 hour, until it's doubled in size.

    SHAPING THE BAGELS

    1. Prep a sheet pan by lining it with a silicone baking mat or parchment paper, spray the parchment paper with spray oil or lightly brush it with oil.
      Using a kitchen scale, divide the dough into 8 equal pieces. (A typical bagel is in the 110 gram range.) If you don't have a scale, just eyeball it as best as possible.
      You shouldn't need any flour on the work surface. If the dough feels too dry, lightly spritz the work surface with a tiny bit of water or wipe the surface with a damp towel and try again. The slight bit of moisture should provide enough tacky traction for the dough to shape.
      I'm providing 2 different ways to shape the bagels. Choose one or experiment with both...
    2. PRE-SHAPING METHOD 1 - POKE & SPIN:
      To pre-shape the dough, gently pat to deflate. Form each piece of dough into a loose ball by pulling the sides up and gathering it together in the center. Then pinch it together, almost like a dumpling. Turn it over so it's seam side down and create a C shape with your dominate hand around the dough ball. Start rolling your hand in small circles against the counter, with the dough ball rolling around inside your c shaped hand. After a few seconds it should start to build tension and roll into a tight, perfectly round dough ball. Set aside on a clean surface, seam side down, and cover with a clean, damp kitchen towel while you shape the rest. Allow the pre-shaped dough to rest for about 15 minutes.
    3. BAGEL SHAPING METHOD 1 - POKE & SPIN:
      Using your thumb, poke a hole through the center of the ball to create a donut shape. Holding the dough with both thumbs or your pointer fingers in the hole, spin the dough with your hands, gradually stretching it to create a hole about 2 inches in diameter. 
    4. Place each shaped bagel on the prepared sheet pan, then mist the tops lightly with spray oil or brush with a light coating of oil. Cover the entire baking sheet with plastic wrap and refrigerate at least 4 hours or up to 24 hours to age the dough. It will develop more character the longer it chills.
    5. PRE-SHAPING METHOD 2 - TUCK & ROLL:
      To pre-shape the dough, gently pat the dough to deflate. Then fold the dough from the top ¼ into the middle and press down at the same time to create surface tension on the new edge. Repeat the fold a few more times until a log form is shaped, pressing the edge to seal. Then gently roll the dough up and down between your hands until the dough starts to form a chubby little rugby ball shaped log and builds tension. Set aside on a clean surface, seam side down, and cover with a clean, damp kitchen towel while you shape the rest. Allow the pre-shaped dough to rest for about 15 minutes.
    6. BAGEL SHAPING METHOD 2 - TUCK & ROLL:
      Starting a the center, roll the dough back and forth while slowly extending your hands towards the ends of the dough, elongating the rope and tapering the ends. Repeat rolling until the rope is an even thickness about about 8" - 10" long.
      Place one hand, palm side up a the end of rope. Grab the end of the dough in the palm of your hand and begin turning your hand over to wrap the rope around the back of your hand and complete the circle. The ends should overlap by about 2". Then seal the overlapping ends together by squeezing the dough in your hand. Press the seam into the work surface and roll it back and forth a few times to seal, creating a hole of about 2" in diameter. Gently squeeze the dough to even out the thickness if needed.
    7. Place each shaped bagel on the prepared sheet pan, then mist the tops lightly with spray oil or brush with a light coating of oil. Cover the entire baking sheet with plastic wrap and refrigerate at least 4 hours or up to 24 hours to age the dough. It will develop more character the longer it chills.

    POACHING THE BAGELS

    1. Remove the bagels from the refrigerator to proof at room temperature about 60 to 90 minutes before you plan to bake them.
      To see whether the bagels are ready to bake, use the “Float Test” by placing one bagel in a small bowl of cold water. If it sinks and/or doesn’t float back to the surface, shake it off, return it to the baking sheet, and wait for another 15 to 20 minutes before testing it again.
      When the bagels are ready, the bagel will pass the float test by rising to the surface. Hooray! They are ready to be boiled! If they pass the float test before you are ready to boil and bake them, return them to the refrigerator so they don’t overproof.
      About 30 minutes before baking, preheat the oven to 500°F and gather and prep your garnishes (everything bagel seasoning, salt, salt and pepper, sesame seeds, salt and herb poppy seeds, etc.)
    2. Fill a pot with 8-10 cups of water, just make sure the water is at least 4" deep. Cover, bring to a boil, then lower the heat to maintain a simmer. Stir in the date syrup (or barley malt syrup, honey or sugar), baking soda, and salt.
    3. Gently lower the bagels into the simmering poaching liquid. Add as many as will easily fit in the pot, I usually only add 2-3 at a time. They should all float to the surface within within a few seconds. After 1 minute, use a slotted spoon to turn each bagel over. Poach for another 30 to 60 seconds, then use the slotted spoon to transfer the bagels back to the baking sheet, with the domed side up, evenly spaced with at least 2" between them. I generally use 2 baking sheets, 4 bagels per sheet. (Be sure that the  parchment paper is lightly oiled, or the paper will stick to the dough when the bagels.)
    4. Generously sprinkle on your toppings of choice as soon as the bagels come out of the water.
    5. Lower the oven temperature to 450°F, then transfer the baking sheet(s) to the oven.
    6. Bake for 8 minutes, then rotate the baking sheet(s). Bake for another 8 to 12 minutes, until the bagels are a deep golden brown.
    7. Allow bagels to cool on a wire rack for at least 30 minutes before slicing or serving up with loads of cream cheese!

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