Chewy, golden, bakery-style bagels—believed to have originated in Poland in the 1600s—were once given to new mothers as symbols of good luck.
This commercial yeast version is quick, reliable, and gives you that perfect chew and glossy crust, all without waiting for a sourdough starter to do the work. Toast them, schmear them, or enjoy warm from the oven—these bagels are a labor of love made simple.
Equipment Needed
Ingredients (Makes 12 bagels)
720 grams (3 cups) warm water (120–130°F) (69%)
7 grams (2 ¼ teaspoons) instant yeast (Fast-Acting RapidRise) (0.7%)
1040 grams (8 ⅓ cups) bread flour (100%)
12 grams (2 teaspoons) salt (1.1%)
24 grams (2 tablespoons) sugar (2.3%)
Honey, barley malt syrup, or molasses (for boiling water, amount “by heart” until water is dark)
Optional toppings: Everything seasoning, sesame seeds, cheddar + jalapeños, cinnamon sugar, etc.
Instructions
Mix dry ingredients + warm water in stand mixer. Knead 8 min until elastic.
Cover and rise 1 hr until doubled.
Divide into 150 g balls, rest 10 min.
Preheat oven to 450°F. Boil water with honey/malt/molasses.
Shape bagels, boil 1 min per side.
Top as desired, bake 20–25 min until deep golden.
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