Kitchen Conundrum’s Bagel Recipe
Prep time
Cook time
Total time
Recipe type: Bread
Serves: 6-8
  • 1 packet Yeast (Instant Dry Activated)
  • 1½ tablespoon Sugar
  • 1½ cup Water (Hot)
  • 3½ cups Bread Flour
  • 2 teaspoons Salt
  • Toppings (Sesame Seeds, Poppy Seeds, Pretzel Salt, Fried Onions, Fried Garlic etc.)
  1. In a small bowl, using ½ cup of the hot water add the yeast and the sugar. Stir and let sit for 10 minutes until frothy.
  2. In a large bowl, combine the flour and the salt. Form a well in the middle and add the yeast mixture. Continue mixing in the flour from around the well until it is all combined while slowly adding the remaining water.
  3. Turn the dough out onto a well floured surface. Knead it for about 10 minutes until it is smooth and firm. Form the dough into a ball and place into a lightly oiled bowl, cover with a kitchen towel and let rise in a warm place until doubled in size, about 1 hour.
  4. After the dough has risen, punch it down and let rest for 10 minutes. Divide the dough into 8 equal pieces (6 if you want larger bagels). Roll the pieces into balls, then push a hole through the center with your thumb, making it a bit wide.
  5. Place the bagels on a baking sheet and cover with a damp towel. Let the bagels rest in a warm place for another 10 minutes.
  6. While the bagels are resting, fill a large pot with water and bring to a boil. At this time also preheat oven to 425 degrees F.
  7. Drop the bagels into the boiling water one at a time being sure not to crowd the pot. Once they float to the top, boil for one minute, then flip it over for another minute. Remove the bagels from the water with a slotted spoon and place on the baking sheet. At this point you can add the toppings by dipping the bagels into bowls filled with your favorite toppings. The water from the boiling acts as the adherent. Return them to the baking sheet.
  8. Bake for 18-20 minutes until nicely browned.
  9. Serve with butter, cream cheese, lox or whatever else you would like!
Recipe by Kitchen Conundrum at