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Homemade bagels

Homemade bagels

KitchenAid Chef

This is a fool-proof recipe on how to make the chewy New York style bagels.






280 ml

water, lukewarm

20 g

caster sugar

7 g

dry instant yeast

440 g

all-purpose flour

2 tsp


2 tbsp

poppy seeds

Step by step

  1. Add the water, caster sugar and dry yeast to the jug of a Food Processor fitted with the Dough Blade. Pulse 5 times and let rest for 5 minutes.

  2. Add half of the flour and start mixing on speed 1. Gradually add the rest of the flour. Mix until a sticky yet smooth dough has formed. Transfer to an oiled bowl and let rest for 1 hour in a warm place.

  3. Punch the risen dough down and cut into 8 equal pieces. Shape into spheres and create a hole by pressing your index finger down in the middle of the dough balls. Swing the dough around your finger to create a 4 cm wide opening. Let rest for 10 minutes.

  4. Bring a large pot of water to a simmer and poach the bagels for 30 seconds on each side. Arrange the poached bagels on a lined baking tray and brush with egg wash. Sprinkle seeds on top of the bagels. Bake for 20 minutes on 220°C.