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Bagels from Scratch a Farmish Kind of Life

Bagels from Scratch

Homemade bagels made from scratch? You can totally do this—and it’s only going to take you a little over a couple hours from start to finish. 

Servings 12 bagels


  • 4 1/2 cups flour, approximately
  • 2 env. yeast, or 5 tsp bulk yeast
  • 1 1/2 cups warm water, (110 degrees)
  • 3 Tbsp. sugar
  • 1 Tbsp salt


1. In a big bowl, combine 1 1/2 cups of the flour and all of the yeast.

2. In a smaller bowl, combine the water, sugar, and salt, and then add this mixture to the flour and yeast in the big bowl.

3. Beat three minutes or so with a mixer at high speed. Stir in more flour (by hand) to make a moderately thick dough.

4. Turn out onto a lightly floured surface to knead until smooth (8-10 minutes).

5. Cover the dough with a clean dishtowel and let it rest 15 minutes.

6. After resting, cut the dough into 12 portions. Shape those portions into smooth balls and then punch a hole in the middle of each ball. Pull at the center of the hole you’ve punched to form a bigger hole.

7. After they are bagel-shaped, cover them with a towel again for another 20 minute rest.

8. While the dough is resting, start a big pot of water with 1 gallon of water and 1 Tbsp sugar to boil.

9. After the water boils, turn it down to a simmer. Drop the bagels into the water, four at a time, and let them simmer for 7 minutes.

10. After 7 minutes, pull them out of the water and let them dry on a cooling rack. (Then put the next four bagels in the water.)

11. After all 12 bagels have had a simmering bath, place them on a greased baking sheet.

12. Bake the bagels at 375 for 30-35 minutes.