This has got to be one of the easiest and most enjoyable recipes I've made to date! It's like having a bakery in your home. These bagels were so delicious and this recipes gives you enough bagels for about half a dozen of 'em!

These bagels are great for any and all times of the day; you can make a delicious breakfast or sandwich out of them.

This was inspired by my made-from-scratch bread recipes on this site, and pairs well with cream cheese, butter, or my Homemade Orange Jam.

Ingredients Overview

*See recipe card for quantities*

Instructions Overview

Here's what the process will look like!

Hint: Place salt or other seasoning atop the bagels after egg wash so the bagels absorb some of the flavor while baking in the oven!

Substitutions

• Gluten Free - use gluten free flour instead of regular all-purpose flour to make these gluten free. Ratio is usually 1:1.
• Yeast - I used quick rise yeast so that I could make these faster. However, if you have active dry yeast, that will work too, but will add another 1-2 hours of rising time.
  • You'll want to follow the same steps in my recipe except for the following:
    • 1) make sure to proof your active dry yeast (in step 1) and make sure you see the top of the mixture frothing in that 5-10 minute range to ensure your yeast is properly activated before adding into the dough mixture.
    • 2) before cutting the dough into even parts (step 4), you're going to cover your dough and place in a warm area to let the dough rise. You want it to double in size or expand for 1-1.5 hours. Once you've done that, you can then divide your dough into evenly sized parts and proceed with the reminder of the recipe.

Variations

• Flavor - if you want to add some flavor to your eggs, you're welcome to add toppings before putting in the oven for baking. Below are some recommended ways to satisfy your taste buds:
  • Savory - add some shredded cheddar cheese, jalapeños, and/or onion seasoning to the surface of your bagel.
  • Sweet - add some blueberries or chocolate chips to your bagel dough when combining ingredients together.

Equipment

• KitchenAid Standing Mixer - I love my Standing Mixer (her name is Stella). But if you don't have one, you can always try this recipe by hand. It may take a little longer to fully combine your dough ingredients, but it is doable.
• 2 Small Mixing Bowls
• 1 Cutting Knife
• 1 Kitchen Towel Rag
• 1 Large Stove Pot
• 1 Slotted Spoon or Slotted Spatula
• 1 Basting Brush
• Baking Sheet
• Parchment Paper

Storage

1. Cooling: Allow the homemade water bagels to cool completely after baking. Transfer them to a wire rack to cool, which allows air to circulate around the bagels.
2. Room Temperature: If you plan to consume the bagels within 1-2 days, you can store them at room temperature. Place the cooled bagels in a paper bag or bread box to help maintain their texture. Avoid storing them in plastic bags, as this can trap moisture and make the bagels soggy.
3. Refrigeration: For longer-term storage, it's best to refrigerate the bagels. Place the cooled bagels in a resealable plastic bag or an airtight container and refrigerate for up to 5-7 days. Refrigeration helps to slow down the staling process and keeps the bagels fresh.
4. Freezing: If you want to store the bagels for an extended period, you can freeze them. Wrap each cooled bagel individually in plastic wrap or aluminum foil to prevent freezer burn. Then, place the wrapped bagels in a freezer-safe bag or container. Frozen bagels can last for up to 3 months.
5. Thawing: When you're ready to enjoy the bagels, remove them from the refrigerator or freezer and let them thaw at room temperature. Once thawed, you can reheat the bagels in a toaster oven or conventional oven to refresh them.
6. Slicing Before Freezing (Optional): If you prefer, you can slice the bagels before freezing them. This makes it easier to thaw and reheat individual portions as needed.