Easy Homestyle Bagel (Original Flavour)

This bagel recipe is not like the traditional one with long, slow, cold fermentation even though that is the trick to bake a good bagel. Mine one it’s simple and delicious as I always promised. To form a chewy bagel, I have used the strong bread flour over the regular bread flour. Strong bread flour contains higher protein content which will prompt more gluten formation in the dough – i.e. helps give the bagel its chewy texture.

img_7623Bagel dough is stiffer than the average bread variety, because it contains less water. This makes it hard to work with but essential for the texture. For me, I think the most annoying part hard to give a good shape. As many other recipes recommended roll the dough into a sausage, and join the two ends together, I just roll punch a hole in a ball of dough. Lazy me. There’s no right or wrong with both, it’s up to you how to shape it.



  • To check if the bagel successes, text the dough into boiling water. Dough should float to the top right away. When this happens, it’s time to boil the bagels.
  • Remember to drain all the water before you transfer to the baking tray.

Original Flavour Bagel with Cream Cheese Spread

Ingredients: (Serve 16 mini bagel/ 8 regular size bagel)

  • 500g Strong bread flour
  • 300ml Water
  • 1tbsp Instant yeast
  • 1 1/2 tsp Salt
  • 3 tbsp Sugar
  • 2 tbsp Oil
  • 1tbsp Honey


  1. Add the flour, water, yeast, salt, and sugar in a large mixing bowl and knead for around 10 minutes, or until dough is elastic.
  2. Flouted the work surface and knead the dough by hand for further 1-2minutes, then cover with a kitchen towel and let the fermentation to do the magic. For around 2 hours or until it’s double its size.
  3. Transfer the dough to a floured work surface and knock the air out. Knead for couple minutes and divide the dough into equal-sized portion.
  4. Roll the dough into a sausage shape and join the ends to form a circle. Alternative, gently press the dough into a circle, and punch a hole with your finger through the middle of the dough. Repeat with the remaining doughs. Set aside.
  5. Meanwhile, heat a pot with water over medium heat to boil. Add the honey to the pot.
  6. Preheat oven to 220 degrees. Transfer the bagels to the boiling honey water for approximately 1 minute for each side of the bagel.
  7. Remove the bagels with a slotted spoon and place them on the parchment-lined baking tray. You can sprinkle the toppings such as popper seeds or no topping.
  8. Bake the bagels for around 15-20 minutes, or until it’s brown. Enjoy.

2 Comments Add yours

  1. mistimaan says:

    Nice recipe


    1. Thank you. Hope you enjoy this recipe.

      Liked by 1 person

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