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A close up of multigrain and seeded bagels


You can have yummy, homemade fresh bagels using your favourite bread dough recipe.


  • 1 lb of bread dough
  • 1 teaspoon of Celtic salt
  • Flour for kneading the bread dough

Egg Wash – If you’d like to add sesame or poppy seeds as a seed topping for your bagels

  • 1 egg, beaten
  • 1/2 teaspoon of water (add more if it’s too thick)
  • 1/4 cup of sesame or poppy seeds


  1. Knead the dough briefly with a bit of extra flour to make it easier to handle
  2. Let it rest at room temperature for 30 minutes
  3. Divide the dough into 6 equal portions
  4. Roll each portion into a smooth ball, in your hands
  5. Hold the ball between your two hands and insert both thumbs into the centre of the ball to make a hole
  6. Work your thumbs around the hole and stretch it so that when the bagel rises, the hole will stay open
  7. Lay on a greased baking sheet and cover with parchment paper or plastic wrap or a towel
  8. Let them rise in a warm spot until they are double in size (about an hour)
  9. Once they have risen, fill a pot half full of water, add 1 tsp of Celtic salt, and bring the water to a rapid boil
  10. Drop them 3 to 5 at a time into the boiling water
  11. Allow to boil for one minute, turn to the other side and boil one minute more
  12. Drain the boiled bagels for a few minutes on 4 to 5 paper towels to absorb excess water
  13. Place the drained bagels back on the grease baking sheet
  14. If you’d like a seed topping on your bagels, at this point, brush an egg wash on the top of the bagel and sprinkle poppy seed or sesame seed on top
  15. Preheat oven to 375F
  16. Bake for 10 minutes
  17. Turn heat down to 350F and bake for an additional 15 minutes, until bagels sound hollow on the bottom when tapped with your knuckle
  18. Remove from oven.  Allow them to cool on a rack until just warm


  • This bagel recipe can be used with any bread dough
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