Yield: 8 Bagels 

Time: 3 Hours 


500g bread flour

 2 tsp salt 

1.5 cups warm water 

7 g instant dry yeast 1 tbsp sugar 

2 tbsp molasses OR 2 tbsp honey 

1 egg, beaten (for egg wash)

Sesame seeds, everything but the bagel seasoning or poppy seeds for seasoning 


In a separate bowl mix the yeast, sugar and warm water and proof the yeast until there’s a foamy surface (5-10 minutes).

In a bigger bowl, whisk together the flour and salt while the yeast is proofing. 

Add the yeast mixture to the flour and mix until a dough is formed. 

Lightly dust a flat surface with flour. Pour the dough on top and knead for 8-10 minutes. 

Lightly grease a large bowl and place the dough inside. Cover and let it rise for 2 hours. 

Once the dough has doubled in size, punch it down to remove air bubbles. 

Cut into eight pieces. Lightly dust a flats surface with flour. 

Roll out each piece into a log shape and twist the ends together to make make a bagel shape. 

Roll the ends that are tied together against the flat surface to ensure the knot is secured. 

Let the bagel shapes proof for 10 minutes. 

Preheat the oven to 400F. Lone a baking tray with parchment paper. 

Bring a large pot of water to a boil. Add the molasses or honey to the boiling water. 

Using a slotted spoon, place the bagels in the boiling water. Boil for 1-2 minutes per side. 

Place the bagels on the baking tray and brush them with the egg wash. Top with your seasonings of choice. 

Bake for 20-25 minutes. Let the bagels cool for 10 minutes. Serve and enjoy!