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Everything Bagels

Course Breakfast
Cuisine American
Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours 1 minute
Servings 8


Bagel Dough

  • 1 tbsp active yeast (1.5 Packets)
  • 4 cups bread flour
  • 1.5 cups warm water
  • 1.5 tsp salt

Cooking Water

  • 8 cups water
  • 1.5 tbsp light brown sugar
  • 1.5 tbsp sugar


Bagel Dough

  1. Into a stand mixer add the flour, yeast, salt and water.

  2. Attach the dough hook onto mixer. Secure mixer and set it to the 2nd slowest setting. 

  3. Let dough mix for 8-10 minutes. When dough becomes firm and soft it is done.

  4. Lightly grease a large bowl (I used PAM baking spray) and place dough into bowl. Cover with cellophane. Let proof for 1 hour.

  5. Once dough has risen, take out of bowl and place on clean surface. 

  6. Cut dough into 8 equal pieces and form into balls. Move dough balls onto cooking sheet and cover again for 15-20 minutes for a 2nd proof. 

Cooking the Bagels

  1. During 2nd proof, preheat oven to 425 degrees. 

  2. Also add water and sugars into a deeply lined sauce pan, bring to a boil.

  3. When dough is done with 2nd proof, take a ball and flatten with hands. Use your thumbs to poke hole in middle of dough to form bagel shape.

  4. Once water is boiling, add in 3-4 bagels at a time. Cook for 2 minutes on each side then place onto baking sheet. (this may take a few batches to complete)

  5. When all 8 bagels on baking sheet, add toppings. *see notes for ideas

  6. Bake bagels for 25-30 minutes, until golden brown.

  7. Allow bagels to cool on drying rack when finished. Serve immediately or store for up to 4 days in airtight container. ENJOY!