Soft Bagels

Name: Soft Bagels
Prep time: 2 h 35 min
Cook time: 25 min
Total time: 3 h
Yield: 8 bagels
Cuisine: American
Ingredients: 1¼ cups warm water; 2¼ teaspoons instant yeast (1 packet); 2 tablespoons granulated sugar; 3¾ cups bread flour (approximately 450 g); 1¾ teaspoons fine salt; 1 tablespoon neutral oil; 1 large egg, beaten; Large pot of water; 1 tablespoon grape molasses (üzüm pekmezi), or honey; Sesame seeds; Everything bagel seasoning; Pumpkin seeds; Shredded cheddar cheese; Fresh jalapeños, thinly sliced

These homemade bagels are soft and fluffy on the inside with a lightly chewy crust. Boiled before baking and finished with your favorite toppings, from classic sesame and everything seasoning to cheesy jalapeño, they're great for breakfast or toasted with cream cheese.

3 hoursMakes 8 bagels

AmericanOctober 29, 2026

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The recipe

Soft Bagels

Prep: 2 hours 35 minutes (includes resting and rising)
Cook: 25 minutes
Total: 3 hours
Serves: 8 bagels

Ingredients

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For the Dough:

For boiling:

Optional Toppings:

Method

In a large mixing bowl, combine the warm water, sugar, and yeast. Stir gently and let sit for 5–10 minutes, until slightly foamy.
In a separate bowl, combine the bread flour, salt, and oil. Pour in the yeast mixture and mix until a shaggy dough forms.
Transfer the dough to a clean surface and knead for 10–12 minutes, until smooth and elastic. The dough should feel firm but still be easy to work with. If it feels too dry, gradually add warm water, 1 tablespoon at a time.
If the dough feels tight or difficult to knead, cover it and let it rest for 20 minutes. Knead again for a few minutes until smooth and manageable.
Place the dough in a lightly oiled bowl, cover, and let rise in a warm area for 60–90 minutes, or until almost doubled in size.
Divide the dough into 8 equal portions. Roll each portion into a smooth ball. Using your finger, poke a hole through the center and gently stretch it to approximately 1½–2 inches wide.
Arrange the shaped bagels on a parchment-lined baking sheet. Cover loosely and let rest for 25–35 minutes, until slightly puffy.
Preheat your oven to 425°F (220°C). Bring a large pot of water to a boil and stir in 1 tablespoon of grape molasses (pekmez) or honey. Reduce the heat slightly to maintain a gentle, steady boil.
Carefully place 2–3 bagels into the boiling water. Boil for 30 seconds on each side, then remove with a slotted spoon and allow the excess water to drain.
Transfer the boiled bagels to a parchment-lined baking sheet and allow the excess water to drip off. Lightly brush the tops with beaten egg wash. Sprinkle with your preferred toppings, such as sesame seeds or everything bagel seasoning. For the jalapeño cheddar bagels, generously add shredded cheddar cheese and arrange thinly sliced fresh jalapeños on top.
Place the bagels on the middle rack of a preheated oven at 425°F (220°C) and bake for 18–23 minutes, until nicely browned and the cheddar cheese has melted.
Enjoy!

Dilruba’s tips

Bagel dough should be firm but still easy to knead and shape. If it feels too dry or difficult to work with, gradually add warm water, 1 tablespoon at a time.
If your dough feels too tight or keeps springing back, cover it and let it rest for 15–20 minutes before kneading again.
Allow the dough to become noticeably puffy before shaping, and give the shaped bagels enough time to rise before boiling.
This is what gives New York–style bagels their signature chewy crust. For a softer, fluffier bagel, boil for just 30 seconds on each side.