This recipe is all about technique: a traditional, boiled‑then‑baked bagel that gets its signature chew from a carefully balanced protein blend, the ideal oven rack placement, and a full 10‑minute stand‑mixer knead. This recipe is the result of years of testing. Made with easy‑to‑find molasses instead of malt which adds that beautiful bronzed color to pair with the blistered crust, and lofty, tender interior.
Bagels may have started as an Eastern European Jewish staple, but they only became iconic once they landed in the U.S.. A humble boiled‑then‑baked bread that turned into a cultural phenomenon. Their origin story even includes a fascinating loophole: when Jews were forbidden from baking bread, boiled dough didn’t count, so these dense, glossy rings became a clever workaround that defined a whole category of bread.
On simple mornings, I’ll top them with sliced jammy eggs with a generous sprinkle of salt which melts into the chewy crumb in the best way.
If you’re looking for a little project, I love pairing these bagels with my tarragon & fennel scotch cured salmon and cream cheese, since the herbal, subtly smoky cure brings this incredible depth that makes even a simple, warm bagel feel like a full brunch moment.
🧾Ingredients in this recipe
See the recipe card and recipe card notes for full information on ingredients and quantities.
👩🍳How to Make This Recipe
(Rewrite to be more concise… maybe. Let the photos speak for themselves. Or add value some other way… experience from recipe testing OR answering why.)
Mix the cold water and molasses until the molasses is dissolved, then combine it with the bread flour, vital wheat gluten, yeast, and salt in the bowl of a stand mixer. Mix on slow until incorporated, then on medium-low for 10 minutes. If using a KitchenAid stand mixer, that’s setting #4. Lightly grease the bowl and seal it with plastic wrap or a silicone lid. Prove for 1-1.5 hours until just about doubled. If using a proving drawer/oven setting, an hour is enough. Add the cornmeal to a baking sheet (1/4-1/2 sheet pan).
Divide the dough into 8 equal pieces, approximately 90 grams each. Cup your hand over the dough and move your hand in small circular motions on the counter. As the dough rotates beneath your palm, it will naturally tighten and shape itself into a smooth ball.
Place the dough balls on the prepared baking sheet. Slide the baking sheet into a proving bag and gently puff the bag up before sealing, so the dough has room to rise without sticking. Let rise for 30 minutes before transferring to the refrigerator for 16-24 hours.Remove from the refrigerator and let sit for 30 minutes, still covered. In the meantime, preheat the oven to 425°F/220°C and bring the water, brown sugar, and baking soda to boil in a medium pot.
If you want crisp/browned bagels: Place the rack in the top third of the oven.
If you want softer bagels: Place the rack in the bottom/middle of the oven.
Prepare a baking sheet with a wire rack.Use your thumb and index fingers to pierce the center of the dough, then stretch the opening to about 1.5–2 inches. It will bounce back slightly, and more after boiled then baked. As you pierce each bagel, transfer it to the boiling water and boil for 30 seconds per side. When done, place on the prepared wire rack. Pour ½ cup of boiling water into the baking sheet to generate steam in the oven. This can be the same water you used to boil the bagels or newly boiled water.
If you want browned bagels: Bake in the top of the oven for approximately 7-9 minutes per side.
If you want softer bagels: Bake in the bottom/middle of the oven for approximately 9-11 minutes per side.The bagels are done when the internal temperature reaches 195-200°F/90-95°C.
Rest for 30 minutes on the rack before eating.
Bake to temperature instead of time!
Candice Recommends
Want a perfectly baked bagel? The bagels are done when the internal temperature reaches 195-200°F/90-95°C (I use an instant-read thermometer), which is a much more consistent read than time in an oven. All ovens work slightly differently, so take the time to learn your oven’s hot spots!
Ingredients
- 255 grams cold water
- 25 grams molasses 4 teaspoons
- 416 grams bread flour
- 9 grams vital wheat gluten 4 teaspoons
- 7 grams active dry yeast 2 1/4 teaspoons
- 10 grams salt fine
- flavorless oil like vegetable or canola
- ¼ cup cornmeal
- 2 quarts water
- 1 tbsp brown sugar
- 1 tbsp baking soda
Instructions
- Mix the cold water and molasses until the molasses is dissolved, then combine it with the bread flour, vital wheat gluten, yeast, and salt in the bowl of a stand mixer. Mix on slow until incorporated, then on medium-low for 10 minutes. If using a KitchenAid stand mixer, that's setting #4.255 grams cold water, 25 grams molasses, 416 grams bread flour, 9 grams vital wheat gluten, 7 grams active dry yeast, 10 grams salt
- Lightly grease the bowl and seal it with plastic wrap or a silicone lid. Prove for 1-1.5 hours until just about doubled. If using a proving drawer/oven setting, an hour is enough.flavorless oil
- Add the cornmeal to a baking sheet (1/4-1/2 sheet pan).Divide the dough into 8 equal pieces, approximately 90 grams each. Cup your hand over the dough and move your hand in small circular motions on the counter. As the dough rotates beneath your palm, it will naturally tighten and shape itself into a smooth ball.Place the dough balls on the prepared baking sheet. Slide the baking sheet into a proving bag and gently puff the bag up before sealing, so the dough has room to rise without sticking. Let rise for 30 minutes before transferring to the refrigerator for 16-24 hours.1/4 cup cornmeal
- Remove from the refrigerator and let sit for 30 minutes, still covered. In the meantime, preheat the oven to 425°F/220°C and bring the water, brown sugar, and baking soda to boil in a medium pot.If you want browned bagels: Place the rack in the top third of the oven.If you want softer bagels: Place the rack in the bottom/middle of the oven.Prepare a baking sheet with a wire rack.1 tbsp brown sugar, 1 tbsp baking soda, 2 quarts water
- Use your thumb and index fingers to pierce the center of the dough, then stretch the opening to about 1.5–2 inches. It will bounce back slightly, and more after boiled then baked.
- As you pierce each bagel, transfer it to the boiling water and boil for 30 seconds per side. When done, place on the prepared wire rack.
- Pour ½ cup of boiling water into the baking sheet to generate steam in the oven. This can be the same water you used to boil the bagels or newly boiled water.If you want browned bagels: Bake in the top of the oven for approximately 7-9 minutes per side.If you want softer bagels: Bake in the bottom/middle of the oven for approximately 9-11 minutes per side.The bagels are done when the internal temperature reaches 195-200°F/90-95°C.
- Rest for 30 minutes on the rack before eating.