Crisp Mornings & Warm Bagels: The Breakfast Worth Getting Up For
There’s something about a crisp autumn morning that makes you want to linger in the kitchen. The floor is cool underfoot, leaves stir outside the window, and the coffee is brewing while the rest of the house slowly wakes.
A batch of homemade bagels feels right at home on a morning like this.
There’s a little rhythm to making them: kneading the dough, shaping the rings, and watching them bob in the pot before they go into the oven. Soon, the kitchen smells like fresh bread, and there’s a tray of golden bagels cooling on the counter.
With a gently chewy crust and a soft centre, they’re lovely toasted with butter, spread with cream cheese, or topped with homemade jam. Simple, comforting, and worth sitting down to enjoy.
Soft & Chewy Homemade Bagels
A little oil keeps these bagels tender inside, while a short honey-water bath gives them their classic chewy exterior and a touch of sweetness.
Makes: 8 medium bagels
Prep time: Approximately 25 minutes
Rise and rest time: Approximately 75–110 minutes
Boiling time: Approximately 3–4 minutes in batches
Bake time: 20–25 minutes
Cooling time: 20 minutes
Oven temperature: 200°C
Ingredients
Dough
1¼ cups warm water, plus extra if needed
2¼ teaspoons instant yeast
2 tablespoons honey
1 tablespoon neutral oil
3½ cups bread flour, plus extra for dusting
1½ teaspoons salt
Honey-Water Bath
8 cups water
2 tablespoons honey
Optional Toppings
Sesame seeds
Poppy seeds
Everything bagel seasoning
Instructions
1. Make the Dough
In a large bowl, stir together the warm water, yeast, honey, and oil. The water should feel comfortably warm, not hot.
Add the bread flour and salt. Mix until a shaggy dough forms.
2. Knead Until Smooth
Knead on a lightly floured surface for 8–10 minutes, until smooth and elastic.
The dough should feel firm but pliable, with a slight tackiness. If it is dry and difficult to knead, add water 1 teaspoon at a time. If it sticks heavily to the counter, add a little flour.
3. Let the Dough Rise
Place the dough in a lightly oiled bowl and cover.
Let rise for 60–90 minutes, until puffy and approximately doubled in size. A cooler kitchen may require a little more time.
4. Shape the Bagels
Gently press down the dough and divide it into 8 equal pieces.
Shape each piece into a smooth ball. If the dough springs back when you handle it, cover and let rest for 5 minutes.
Push a finger through the centre of each ball, then gently stretch the opening to about 2 inches wide. The holes will shrink as the bagels rise and bake.
Place on a lightly floured surface, cover, and rest for 15–20 minutes, until slightly puffy.
5. Prepare the Oven and Water Bath
Preheat the oven to 200°C and line a baking sheet with parchment paper.
Bring the water and honey to a gentle boil in a large, wide pot.
6. Boil Briefly
Carefully lower two or three bagels into the water at a time, leaving room for them to move.
Boil for 30 seconds per side. Lift out with a slotted spoon, drain briefly, and place on the prepared baking sheet.
This short boil gives the bagels a chewy exterior without making the crust too thick.
7. Add Your Toppings
Sprinkle toppings onto the bagels while they are still damp, pressing gently to help them stick. Leave plain if you prefer.
8. Bake Until Golden
Bake for 20–25 minutes, rotating the tray halfway through, until golden brown and baked through.
Transfer to a wire rack and cool for at least 20 minutes before slicing so the centres can finish setting.
Tips for Soft, Chewy Bagels
Measure flour lightly. Spoon it into your measuring cup and level it off. Tightly packed flour can make the dough dry.
Keep the dough pliable. Add only enough extra flour to prevent heavy sticking.
Keep the centres wide. This helps prevent the holes from closing.
Use the short boiling time. Longer boiling creates a thicker, firmer crust.
Avoid overbaking. Remove the bagels once golden and baked through.
Serving Suggestions
Spread a warm bagel with salted butter or cream cheese, or add a spoonful of homemade blueberry jam.
For a heartier breakfast, fill one with an egg and cheddar. They’re also lovely with smoked salmon, cream cheese, and thinly sliced red onion.
Storage
Once completely cool, store in an airtight container at room temperature for up to 2 days.
For longer storage, slice and freeze for up to 3 months. Toast directly from frozen.
Excerpt
A crisp autumn morning calls for something warm from the oven. These homemade bagels have a gently chewy crust, a soft centre, and a touch of honey sweetness—perfect with coffee and a little time around the family table.
Estimated Nutritional Information
Per plain bagel, based on 8 servings, before toppings or spreads:
Nutrient
Approximate amount
Calories
235 kcal
Total fat
2 g
Saturated fat
0 g
Carbohydrates
46 g
Total sugars
5 g
Fibre
2 g
Protein
7 g
Sodium
435 mg
Nutrition is approximate and includes a small allowance for honey absorbed from the water bath. Values vary with ingredient brands and flour added. Optional toppings and spreads are not included.