Homemade bagels
These homemade bagels are chewy, golden, and deliciously versatile. Made with a simple yeast dough, gently poached in molasses water, and finished with your favorite toppings, they're perfect for breakfast, lunch, or anytime snacking.
Updated : 15 July, 2025
Easy
More than 1 hour.
Ingredients
450 grams
Flour
2 teaspoon
Salt
7 grams
Yeast
2 tablespoon
Honey
1 tablespoon
Vegetable oil
3 tablespoon
Molasses
small handful
Corn grits
1
Eggs
small handful
Sesame
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Begin by sifting flour and salt into a large bowl and mixing in the yeast. In a separate jug, combine warm water with honey and oil, then gradually pour this into the flour, bringing the dough together by hand. Transfer the dough to a clean, floured surface and knead for around 10 minutes until it's smooth and elastic, adding a little more flour if it's too sticky.
Step 2
Shape the dough into a ball and place it in a lightly oiled bowl, turning it to coat in oil. Cover with cling film or a plastic bag and leave it in a warm place to rise for 1–3 hours, or until it has doubled in size.
Step 3
Meanwhile, bring a large saucepan of water to the boil, stir in molasses, cover, and set aside off the heat.
Step 4
Lightly oil two baking trays and sprinkle with corn grits (or polenta). Punch down the risen dough, knead briefly, then roll into a sausage shape and divide into seven equal pieces. Keep them covered with a tea towel while you shape them one by one. Roll each piece into a slender rope, then bring the ends together, dampen slightly with water, and pinch to seal into a ring. Arrange the shaped bagels on the trays.
Step 5
Cover and let the bagels prove for another 10–20 minutes.
Step 6
Preheat the oven to 220C. Bring the molasses water back to a gentle simmer. Carefully lower a few bagels into the water at a time, turning after 1-2 minutes and simmering for another 1-2 minutes. Drain and return to the trays.
Step 7
Once all the bagels are poached, brush the tops with beaten egg and sprinkle with sesame seeds (or sea salt). Bake for 15 minutes until golden, then flip and bake for another 10 minutes to ensure the bottoms are evenly cooked.
Step 8
Transfer to a wire rack and allow to cool before serving. These bagels are best fresh but can be frozen and toasted later for a warm, chewy bite.