snowy mountain


Bagels with yeast are quick and easy (for bread)! I usually prepare the dough, go for my morning run or ride, then shape and cook them when I get back. If you have some sourdough, feel free to add some in for flavor. I’ve also done this with biga, just make sure you adjust the amounts of flour and water so you get the right firm dough texture. There is room for error too — sometimes my dough is thicker than other times but it always works out! Have fun!

Total time: 2 ½ hours. Makes 8 bagels.

Materials: 1 mixing bowl; measuring cup or kitchen scale; baking pan; stove pot. Missing materials or ingredients? Look here.


For bagel dough:

  • 7 grams (1 packet) active dry yeast (such as Red Star)
  • 1 ½ cups (~360 grams) warm water
  • 1 tbsp diastatic malted barley flour OR brown sugar
  • ~4 ¼ cups flour (~530 grams) (I use half bread flour, half all purpose flour)
  • 1 tsp (~7 grams) salt

For boiling:

  • Pot of boiling water with 1 tbsp molasses or brown sugar dissolved in it
  • Toppings: sesame seeds, poppy seeds, caraway seeds, whatever you’d like!


  1. Dissolve yeast in warm water for 5-10 minutes (I’m always unsure if this actually does something). Then mix/knead together all ingredients for bagel dough.
  2. Oil bowl, cover dough bowl completely (so it doesn’t dry out) and let rise 1.5-2 hours until doubled. Optional to do a quick second knead after the first 20 minutes (ok if some of the oil gets incorporated).
  3. Bring a pot of water to a boil and add in 1 tbsp molasses or brown sugar. This helps with the crust and sweetness, I believe.
  4. Preheat oven to 450°F.
  5. Cut the dough into 8ths. Shape each piece into a bagel by shaping into a ball and poking a hole in the middle and stretching outwards or by rolling into a log and then pinching together (there are a few methods — feel free to Google them). Place each on a greased baking pan or on a parchment sheet. Cover well so they don’t dry out while finishing prep.
  6. Get your toppings ready in a plate.
  7. Boil bagels for 1-2 mins, flipping at the halfway point, and immediately top with seeds. Place back on the greased baking pan. Bake ~20-25 mins (should be golden) at 450°F.

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