Before you cook
Before you start Equipment you'll need
- Large mixing bowl — Provides space to mix dough ingredients thoroughly and allows dough to rest without crowding
- Kitchen scale or measuring cups — Ensures accurate flour and water ratios which are critical for proper dough consistency and texture
- Large pot for boiling — Provides enough water volume to maintain rolling boil when bagels are added, essential for proper crust formation
- Slotted spoon — Safely removes bagels from boiling water without breaking them or burning hands
- Parchment paper — Prevents bagels from sticking to baking sheets and allows easy transfer after baking
- 2 baking sheets — Allows all bagels to bake simultaneously with proper spacing for even heat circulation
- Wire cooling racks — Prevents soggy bottoms by allowing air circulation around hot bagels as they cool
- Pastry brush — Applies egg wash evenly for glossy, golden crust and helps toppings adhere
Ingredients
Instructions
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Combine dry ingredients
In a large bowl, combine all purpose flour, active dry yeast, salt, and sugar.
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Mix in wet ingredients
Add warm water and melted butter, mixing until a shaggy dough forms.
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Knead the dough
Knead dough on a floured surface for 8-10 minutes until smooth and elastic.
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First rise
Place dough in a greased bowl, cover with damp towel, and let rise in a warm place for 1 hour until doubled in size.
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Divide dough
Punch down dough and divide into 8 equal portions.
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Shape buns
Shape each portion into a smooth ball and place on parchment-lined baking sheets, spacing 3 inches apart.
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Second rise
Cover and let rise for 30 minutes until puffy.
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Preheat oven
Preheat oven to 425°F.
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Prepare water bath
In a large pot, bring water and baking soda to a rolling boil.
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Boil buns
Carefully drop 2-3 buns at a time into the boiling water for 30 seconds each.
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Remove buns
Remove with a slotted spoon and place back on parchment-lined baking sheets.
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Apply toppings
Brush tops with beaten egg and sprinkle generously with coarse salt.
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Bake
Bake for 18-20 minutes until deep golden brown.
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Cool
Cool on wire racks for at least 10 minutes before serving.
Chef's notes
Best served warm on the day they're made
Store in an airtight container at room temperature for up to 2 days before serving
For softer crust, brush with melted butter immediately after baking
Can be assembled and shaped, then refrigerated overnight before the final rise and baking
Perfect for burgers, sandwiches, or served with mustard and beer