Easy Homemade Pretzel Bagels.
The easiest Homemade Pretzel Bagels with double the salt and a little extra butter too. A mix between a soft, buttery, salty pretzel and a slightly chewy bagel. They’re airy, perfectly salted, and every last bite is oh so buttery…the best of both worlds. These bagels are made using only pantry staples, require very little prep work, and are truly easier than heading out to your local bagel shop. The perfect baking project any day of the week (what day of the week is it again)!
I think the one thing we can all agree on right now is that a good project is just what we need. Not that these bagels are difficult by any means, but they are bagels. They require using your hands, your focus, and they’re sure to distract your mind from any anxiety you might have. Even if it’s only for an hour or so. Some days (maybe more than others) just call for a good baking distraction.
Sure, watching TV is great, but the returns from baking are far more delicious, especially when the baked goods are salty, buttery, pretzel bagels.
I mean, right? Yes, yes, there’s really nothing better than fresh baked goods.
In all seriousness, I made these bagels over the weekend after contemplating making them for weeks. I wasn’t really sure how you all would feel about baking homemade bagels. But I also knew a homemade pretzel bagel had the potential to be incredible, and truthfully, I was stressed. I needed the distraction myself. So, I decided to give them a try, and after just one test, I knew this was a recipe that needed to be shared. These aren’t your average bagels…they’re BETTER, and super easy too!
Fair warning, the butter plus salt combination does make these bagels a little bit addicting…
Here’s how you make these pretzel bagels.
If you’ve never made bagels, I know they can be intimidating, but the truth is, they’re really pretty simple. Especially with this recipe.
My trick is to use instant yeast, which makes mixing up the dough easy and keeps the rising time very minimal. What’s really awesome is that these bagels require no fancy ingredients. Just water, yeast, molasses or honey, flour, salt, and butter.
That’s it. And if you have a kitchen with anything stocked in it, then you most likely have these ingredients on hand. I will say that using pretzel salt can elevate your bagels just a smidge. But of course, you can also use a good Kosher salt or flaky sea salt. They’re all salt, just different sizes, so it all works!
Now, mix and shape the pretzel bagel dough.
Start by mixing the dough, then let it rise. This takes anywhere from one to two hours, it just depends how warm your kitchen is. Once the dough has doubled in size, shape the dough into bagels. Meaning, roll into balls, punch a hole through the center of each ball, and create a bagel shape. EASY.
The trickiest part about bagels is the boiling process, which actually isn’t tricky at all. Simply drop the bagels, a few at a time, into the boiling water and boil until they float. Boiling the bagels before baking gives them that chew factor, and that classic “bagel” taste. Pretzels are cooked in the same way.
On to the baking.
Brush each bagel with a beaten egg. This will give them a nice golden color.
Then the next step is KEY. Bake the bagels, but about halfway through cooking, remove them from the oven and brush each generously with melted butter, and then sprinkle the salt. That’s the “pretzel” portion…and honestly? It’s the best part.
Return the bagels to the oven and minutes later you’ll have hot, buttery, salty pretzel bagels all ready to be eaten. And yes, your kitchen will smell better than your local bagel shop, trust me. Hints of butter, soft bread baking, and somehow you can almost smell the salt in the air.
It’s a wonderful thing.
A couple of notes…
First, these bagels disappear quickly. If you want to have leftovers to freeze, I’d recommend doubling the recipe. Make a dozen for the week and a dozen to freeze and have ready at a moment’s notices.
These bagels are insanely delicious right out of the oven served with additional butter or a smear of cream cheese. They’re also great toasted and enjoyed for breakfast. Or use them to make your favorite sandwich. You can even serve them alongside dinner. The salt makes them perfect for just about any time of day.
Second, I highly recommend freezing any bagels that aren’t eaten right away. The salt on top can cause the bagels to get soggy while being stored. Still perfectly good to eat, just not as enjoyable as when they are frozen and then toasted.
Oh! And one last idea, if you’re looking for something on the sweeter side, do this. Slice your pretzel bagel in half, toast it, butter it (be generous), and then sprinkle with cinnamon sugar.
Oh. So. Good.
So, with that thought? Who’s making pretzel bagels today? And how will you enjoy them?
PS. Asher and my mom have declared these their new favorite snack…but they love any kind of bread…especially when salt is added.
PSS. Looking for other bagel options…try these!
If you make these easy homemade pretzel bagels, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Homemade Pretzel Bagels
Airy, perfectly salted, and every last bite is oh so buttery!
Ingredients
- 2 cups warm water
- 1 packet instant yeast (2 1/4 teaspoons + see notes)
- 1 tablespoon molasses or honey
- 5 1/2 cups all-purpose flour
- 1 teaspoon kosher salt
- 6 tablespoons salted butter, at room temperature
- 1/4 cup baking soda
- 1 egg, beaten
- pretzel salt or flaky sea salt
Instructions
-
1. In the bowl of a stand mixer fitted with the dough hook, combine the water, yeast, molasses, flour, salt, and 2 tablespoons softened butter. Knead until the dough comes together, about 1-2 minutes. Cover and let sit in a warm place for 1-2 hours, until doubled in size.
2. Preheat the oven to 425 degrees. Line two baking sheets with parchment paper.
3. Once the dough has doubled, punch it down and place on your counter, using a little more flour if needed to prevent from sticking. Divide dough into 10-12 balls. Working with one piece of dough at a time, use your finger to poke a hole in the middle. Gently stretch the dough until the hole is about 1/2-1 inch big. Place the bagel on the prepared baking sheet. Repeat with the remaining pieces of dough. Cover the baking sheet with a damp kitchen towel and let the bagels rise for about 15 minutes.
4. Bring a large pot of water to a boil and add the baking soda. Lower 2-3 bagels at a time into the water. Boil for 3 minutes then flip to the other side and boil for 1-2 additional minutes. Using a slotted spoon, remove the bagels from the pot letting the water drain. Transfer to a parchment paper lined baking sheet. Repeat until you've boiled all of the bagels.
5. Brush each bagel with the beaten egg. Make sure there is no water piled up next to the bagels. Transfer to the oven and bake 10 minutes. Remove from the oven and brush the remaining 4 tablespoons melted butter over each of the bagels. Generously sprinkle each bagel with salt. Return to the oven for another 10-15 minutes, or until the bagels are golden brown. Let cool. Slice, toast, eat whole, slathered with butter or cream cheese!
Recipe Notes
Storing: Bagels will keep for 4-5 days in a sealed storage bag. But you may prefer to freeze them, as the salt on the bagels will begin to make them soggy.
Freezing: Bagels can be frozen for up to 4 months in a freezer safe container.
To Use Active Dry Yeast: Mix 1 packet (2 1/4 teaspoons) active dry yeast with the warm water and honey/molasses. Let sit 5-10 minutes, until bubbly and foamy on top. Add the flour and follow the directions as listed for the remainder of the recipe.
To Make Gluten Free: Use an equal amount of your favorite gluten free flour blend in place of the all-purpose flour. I recommend Cup4Cup gluten free flour.
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I’ll be making these for sure. What a great way to relieve stress! The baking soda goes in the water I assume? Stay healthy and safe. Xoxo
HI! Yes, baking soda in water. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Hi! Where does the baking soda come into play? Are you supposed to put it in the boiling water?
Thanks so much!
Hey Sara! The baking soda is added to the water. Recipe is all fixed! Sorry about that. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Can’t wait to try this recipe. One question, my husband can’t tolerate butter unfortunately. Would using Becel margarine be worth a try?
Hey Cathy! I am sure that will be just fine!! You can also just omit it if you need. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
HI! Yes, that will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
There’s no mention of baking soda in the instructions. Please update the recipe to let people know to put it in the water. I was thinking about making bagels this week and now I think I’ll have to make pretzel bagels! Thanks for the inspiration!
Hey Rachel! The baking soda is added to the water. Recipe is all fixed! Sorry about that. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Can anyone give me tips on where to buy flour and yeast online? All the stores in my area have been out for weeks, and I would like to make a little bread (also not available in stores) for my family.
No luck at Target, Walmart, Amazon, obviously. I recently found out you can buy direct from Bob’s Red Mill — but not before they were already cleaned out. ?
Anyway, it would be so nice to make a little naan, and bagels sound great! If you have had any luck online, please share!
Hi! Just a heads up that you didn’t use the baking soda required in the list of ingredients (I assume it goes into the boiling water, as is traditional when making pretzels at home?)
Hey Scarlet! Thanks for the heads up 🙂 The baking soda is added to the water. Recipe is all fixed! Sorry about that. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Hey Tiegan – Can you use bread flour in this recipe?
Hey Lauren! Yes, I am sure bread flour will work just fine! 🙂 Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
HI! I am sure that will be just fine! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
If you want to make regular bagels not pretzel bagels how would you adjust?
HI! You can simply just leave the salt and butter off the top of the bagel. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Hi, where does the baking soda come in? I think I have ruined my first batch by adding it to the dough?
Making. These. Right. Now
I’ve made all your pretzel recipes and they are THE best and my most requested recipe for get togethers!
Wow! That is so amazing to read! I hope you continue to enjoy my recipes Jessica! Thank you! xTieghan
Hi! I only have active yeast, not instant. Can I use that?
I love your recipes! Thank you!
HI! Yes, you can use active. Directions are listed at the bottom of this recipe. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
I LOVE the sound of pretzel bagels! The food mash-up of my dreams!
Yes!! I hope you love these if you try them Sarah! Thank you! xTieghan
It says baking soda in the ingredients but never says when to add it??
Hi Janet! The baking soda is added to the water! The recipe is all fixed… sorry about that! xTieghan
OMG this is genius! WIll have to make these!!
Yes!! I hope you love them Sabrina! xTieghan
i have been following for a while! i made your yummy sweet pot. chick pea caesar last night, and i cannot wait to try these bagels today!! thank you for keeping us busy, and full of comfort food during this crazy time! also, love that many of your recipes call for the pantry staples I already have. ❤️❤️❤️
Thank you so much Jade! I am so glad you have been loving my recipes and I hope you continue to! Also, let me know how these turn out for you! xTieghan
Hi, very low on flour. If I have the recipe, do I simply cut everything in half? Thank you.
Hi Lori! Yes, I would suggest cutting it all in half! I hope you love these! Please let me know if you have any other questions! xTieghan
What do you do with the 1/4 cup of baking soda?
Hi Beth! It gets added to the water! The recipe is all fixed… sorry about that! I hope you love these bagels! xTieghan
Sounds good. But yeast is not a pantry staple for our household. And unless I’d brought sea salt home as a souvenir a couple years ago, I wouldn’t have that on hand either. Otherwise, if I can find the yeast (it’s been flying off grocery shelves), I’ll try the recipe. How do you be sure about getting that characteristic dark brown for the crust of this pretzel bagel?
Hi Amy! I hope you do find some yeast to make these with! Please let me know if you make this! Also, to be sure to get the dark brown, it is super important to brush with egg wash and butter before baking! xTieghan
I’m going to make these today! Thank you! What’s the best way to enjoy these after freezing? Should I thaw/defrost and then stick into a toaster to warm up?
Hi Marilu! I slice the bagel in half before I freeze, then just throw straight in the toaster when you want to make it! Please let me know if you have any other questions! xTieghan
If you don’t have a stand mixer, how long would you knead the dough for?
HI! I would knead for 5 minutes by hand. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Edit: I just made these! They didn’t turn out.
Are the baking times off? I followed the recipe, I’ve made your classic pretzel recipe a dozen times and I reduced the first bake to 13 minutes. During the second bake they were burnt to a crisp after 8 minutes and totally inedible! I took them out when I smelled something burning!
Hey Jessica! So sorry you had trouble. There is no reason the bagels should be brunt to a crisp, that’s odd. I just double checked everything and the recipe is correct. How long did you bake? Is it possible your oven runs hot and was at a higher temp? If you would like to try again, try baking at 400 for 20-25 minutes total. Hoping this helps!! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Excited to try the bagels but not clear from the recipe what to do with the baking soda. Perhaps part of the boiling solution, but could be diluted and brushed on before baking as with pretzels. Hope to hear back from you on this one!
Hi Betsy! The baking soda goes in with the water! I hope you love this recipe! Please let me know if you have any other questions! xTieghan
uuuugggg. feel like an idiot for asking about the baking soda before reading the comments. Sorry about that!!
Oh my goodness these are good! I made a half batch this morning just to give them a whirl and I’m pleased with the results. The got quite a bit bigger in my water bath (4 qrt sauce pan held 2 at a time). I tried to make my own “Everything Bagel” seasoning and I’d advise anyone else that tries that to go easy on the salt. Thank you so much for the great idea for day 9 of my staycation!
Haha I am so glad you enjoyed these, Michele! And also, love the word staycation… so positive! Thank you! xTieghan
Hi! I’m a huge fan of HBH, thank you for all you do! Quick question- am I able to use whole wheat flour instead?
HI! The bagels will be a bit more dense, but I think they will still turn out great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Hi! Do you have any advice for making these with regular active yeast instead of instant yeast? Can’t seem to find instant yeast at any of my grocery stores due to the pandemic. Hoping to make these while social distancing!
Thanks!
HI! You can use active yeast. The directions ate listed at the bottom of this recipe. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
I’m trying this recipe tomorrow. I’m not much of a baker so I have what might seem like a silly question. I have what’s called I rapid yeast where I can just use it in the dry ingredients. Will this work and do I use the same 2 1/4 teaspoons?
Hi Tamara! Yes, that is exactly what you need to use and the exact amount. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Hi! Do you have any tips for halving the recipe? Or making it a smaller batch?
Hey Kate! You can simply just cut the recipe in half. That works really well! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Looking forward to making these! We can’t get eggs anywhere at the moment, would they still be okay without the egg wash before baking?
Hey Karen! Yes, that will be just fine! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Hi,
Can I replace oil for butter?
I have all the ingredients except for margarine or butter ?
HI! Yes, you can use a little oil. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Thank you for this recipe! If you use active dry yeast…do you dissolve it in the full 2 cups of warm water or the 1/4 cup of water like it says on the package?
HI! I would just dissolve it in the 2 cups of water. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
I ran out of parchment paper, could I just butter my sheet pans instead?
HI! Yes! Just make sure the pans are oiled. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
This was fun and easy!! Just hoping I didn’t brush them with too much butter…It seems like it hasn’t ALL soaked in yet. This house smells amazing!
Thank you so much Jennifer! xTieghan
I was surprised that 1/4 cup of baking soda would go in the dough – but your DM said to add it to step 1, so I did! What a mess… no more ingredients for a retry ;(
Hi Susan! I am really sorry about that! I have been getting so many questions and was not clear that it goes in the water. I hope you can retry this when everything gets better! xTieghan
What would your thoughts be on adding everything bagel seasoning to these??
I think it would taste great!! I hope you love these, Abby! Please let me know if you have any other questions! xTieghan
These look so good! Do you have a recipe for a pretzel cheese dipping sauce? My boys are requesting pretzels and cheese sauce to dip them in, but I’m having a hard time finding a good recipe for homemade cheese sauce! Thank you!
Hi Emily! Yes, I do! I will leave the link below to the cheese sauce! I hope you and your boys love this one! xTieghan
https://dev.halfbakedharvest.com/pumpkin-beer-pretzels-with-chipotle-queso/
These look amazing! If you plan on freezing half of them would you recommend still salting them before freezing? I wasn’t sure how the salt would freeze or if it would make them soggy when defrosted later?
HI! I would add the butter and salt after freezing. Great thinking!! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Hi! I don’t have molasses or honey—any suggested substitutes?
HI! Do you have maple or brown sugar? If so, use either of those. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Making these now with my youngest!
We boiled 8 of the 12 so far exactly like the recipe says and so the exact time. They are coming out all rough and some have mushed areas. Water is at boiling and there is baking soda. Timer is used for the boiling. What am I doing wrong? They are not smooth like in your photo lol
HI! When boiling, the bagels will have a rough look to them and this is normal. Sounds like you are doing everything correctly! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
I’ve never commented on anything before, but quarantine life has me eating all of your recipes and I LOVE them! I saw that you mentioned that sourdough could be used in the recipe as well, I currently have my sourdough “growing” and I would love to try it with that. How would you add it into this recipe?
HI! I would add 1/3 cup sourdough starter and then additional flour (maybe 1/2 cup or so) to help bring the dough together. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Hi,
Made these today and found that in the centre of the holes, they turned out gooey and mushy. I thought maybe I brushed on too much egg or butter. However the next batch I made without either and still found them mushy in the centre of the hole. Not sure what I’m doing wrong?
HI! Was there any leftover water piling up around the bagels before you baked them? If so, make sure the bagels have no water surrounding them by dabbing a paper towel against each bagel to ensure they are dry, then brush with egg and bake! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Disappointing. I made the dough n as I cleaned up I realized I had the baking soda out but never used it. Dough was already covered. Read the comments below n saw that you forgot to add the baking soda into recipe directions. I’m outta ingredients so will have to shelf this recipe for now. So bummed as I had my heart on these n sharing with neighbors. Ugh. Hopefully after I make these some day I can give it more stars.
Hey Lucy, I fixed the recipe first this yesterday morning, so not sure why you are not seeing it. Is it possible you just miss read the recipe? The baking soda is only needed for the water, so you can continue on with the recipe. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
These are awesome the only issue I had was that all of them stuck to the paper!! So maybe spray your paper prior to cooking them.
Thank you so much for trying Doree! xTieghan
Made these today and they came out nothing like the picture. I’ve made bagels and pretzels before with great success, and followed this recipe exactly. The dough was beautiful and rose perfectly. Shaping was easy. But then they stuck to the parchment after the brief shaping rise so that when they went into the water they stretched out resulting in huge bagels. Their surface was pitted not smooth. They browned very unevenly. I have to wonder if something is wrong with the recipe. Very disappointed.
Hi Barbara! I am sorry that you had trouble with this recipe.. If there are any questions I can help with, please let me know! xTieghan
Hi There,
Could you make these the night before, shape them and keep in the fridge overnight. Then book then and bake the next morning?
Thanks.
Hi Katie! I have not tested that, but would think it will work very well. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Juuuust finished making these since we are almost out of bread here and thought it would be a fun quarantine project. These would have burnt to a crisp had I not adjusted the temp on the oven (noticed another reviewer said the same thing after I was done). The first 10 mins they went in, I started to smell burning nearing the 7-8 min mark. Turned it down to 400 and rotated the cookie sheets. Then after the butter and salt and second bake portion, a couple mins in they started to look dark brown already, like if I kept it at 425 for the whole baking portion, it would have resulted in piles of ash as some of my parchment started to become already. Turned it down to about 350-375 for the remainder of the second bake. Second bake was total 10 mins and they were nearly burnt sienna dark brown on the outside and felt pretty cooked on the inside so just took them out. Inside texture was great. Outside not so much. Also, they totally stuck to the parchment and gonna have to carve off the bottom of each since they didn’t peel off cleanly. Finally, I think the honey I added didn’t get mixed properly and created ribbons in some bagels. Next time gonna mix all the liquids and dry items separately before combining in stand mixer. Should have done that to begin with but was on autopilot and the recipe didn’t specify. Inside – delicious, outside – gonna have to come up with my own baking time.
Hi! I am sorry you had trouble with these bagels! If there are any questions I can help you with, please let me know! xTieghan
I’ve never made bagels before, but OH MY GOD! These are absolutely delicious and super easy to make. Everyone in my picky family loved them. Definitely making these again!
Amazing! I am so glad you all enjoyed these Katy! Thank you! xTieghan
What if I don’t have a stand mixer? Can I still make these? Would you recommend kneading by hand or using a food processor?
HI! You can knead the dough by hand for 5 minutes. That will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
My goodness! I didn’t expect the taste! I was just making these with my daughter as a nice project. My husband was totally flabbergasted. He kept asking “what makes them taste like pretzels?”
Anyway, we are all happy and these pretzel bagels just blew our socks off. Thank you SO MUCH!!!!
Thank you Yuliia! I am so glad you both enjoyed this recipe so much! I hope you are having a wonderful week! xTieghan
This recipe did not hit the mark for me. I have made bagels for years and wanted to try something different. I followed the recipe exactly and had good results up to the boiling. I think 3 + 1 minutes is far too long. It changed the appearance of the bagels. The baking temp/time are off too, in my view. I cut both down. Having said all that, the flavour was great.
Hi Andrew! I am sorry this did not turn out as hoped for you! Please let me know if there are any questions I can help you with! I hope you love some other recipes of mine! xTieghan
This is my second time making bagels and they turned out SO MUCH better than my first…likely because of your recipe! This also kept me from making an extra trip to the grocery store. Thank you so much!
Love that!! And so glad these turned out so well for you Kristen! Thank you so much! xTieghan
Hi fellow Rocky River person! I went to high school in RR. Now on day 14 of “shelter in place” in Alaska. These smell wonderful but they are very soft out of the oven. I baked them to a nice golden brown for the requested time. Are they supposed to be soft? I love your recipes Tieghan!
HI! Yes, these are meant to be a softer bagel, but if you bake them a little longer, the crust will harden a bit more 🙂 Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Quick question but first of all thank you And I love your recipes!!! I tried to review the comment to avoid redundancy. Could I make the dough on the dough cycle of my bread maker?
HI! Yes, I am sure that will work wonderfully! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
These were incredible! I took the left overs and sliced thin and toasted them into bagel chips today w everything seasoning. OMG!!
Yum!! I am so glad this turned out so well for you Brooke! Thank you! xTieghan
My kids and I made these pretzel bagels and they turned out amazing! Thank you for sharing this! 5 stars!
Thank you so much Megan! That is so sweet! xTieghan
I am sooo making these!! I saw on your ig story the other day you said you could make them with sourdough… how does one go about doing that? I’ve got ripe starter but no clue how to use it besides in a basic bread recipe??♀️?
Hi Serena,
I would recommend using 1/3 cup of the sourdough starter and then slowly adding flour from there until it comes together.
Hope this helps!
I am sooo making these ASAP!! The other day on your stories you said they could be made with sourdough? How does one do that? Haha I have ripe starter but am not sure how to incorporate into recipes! Thanks!
These turned out great! I made bagels and buns. The buns needed about 8 extra mins, they were perfect for burgers.
Love that! I am so glad this turned out so well for you Stephanie! xTieghan
Hi,
Do you have any tips in getting the bagels smooth or is it normal to have some bumps and lines?
Hi Pam,
It is completely normal for these to have bumps and lines and look a bit rustic!
I would recommend that the boil be a little longer. Many of mine were a little too doughy after the bake. I think upon the flip, boil for 3 more min. I’m going to try again and see if that helps. the ones that did cook up well were very good. Sharing with neighbors during our sequestering. I got 16 bagels out of my dough. Good size too.
Hi Sharon! I am glad this still turned out well for you! I hope you love them even more next time! xTieghan
I made these today. They are delicious.
Thank you so much Sonya! xTieghan
I made these today and they were yummy, but a bit undercooked under the tops… Too much eggwash?
Very easy, left mine rising for a few hours as I had an online meeting. I put them back in the oven to cook longer to help with the soggy bits.
Hi Ati,
Thanks for trying the recipe, as long as you didn’t adjust the recipe, your egg wash could have been a slight issue. I am glad that it helped to put them back into the oven.
They look amazing but were doughy inside? I’m wondering what I should change? Should they cool right off before they go in the oven after boiling? I put them back in the oven so we’ll see what happens ??♀️
Hi Kim,
Did you happen to adjust the recipe at all? No need to let them cool before putting them into the oven. Hopefully putting these back into the oven will help!
Hello — if I forgot to add the baking soda to the water, what would be the impact to the end result? Off the bat my bagels don’t look as brown after their last stint in the oven as yours look in the photos.
Hi Ashley,
The baking soda helps give the bagels their chewy texture and the molasses gives the bagels a nice dark color. Hope this helps!
This was the first recipe I’ve made of yours that did not turn out perfectly! First if you are using Active yeast don’t use Molasses as the sugar. I tried several times and couldn’t get it to work finally it worked with Honey. Then the boil time is also wayy to long they turned into mushy hott messes and there was no saving them. I only did 1 minute and they turned out way better. Mine still didn’t rise or get as big nor did they ever have the perfect look but the taste was great!
Yes!! I am so glad this turned out so well for you Courtney! Thank you so much! xTieghan
Just found your instagram and i am OBSESSED during this quaretine i wanted a fun activity to do and i’mnot sure how to bake so i thought i would easily give something tough a try!
Yes that is so great! I hope you love these bagels, Tatianna! And everything else you decide to try haha! Thank you! xTieghan
I made these today. Mine are a bit soft. Not sure if that’s correct. Really good once toasted but more like bread than bagel. Any recommendations?
Hi Kathleen,
Did you happen to adjust the recipe at all? I would recommend baking them for a bit longer. Thanks for trying the recipe!
These have a great taste, but something was off. The bottom of the bagels were mushing and they failed to rise once baked. They seemed to flatten and mush out during the baking soda boiling process. I still love the flavor, but they did look anything like the post.
Hi Lily! I am glad these still tasted great for you! Please let me know if anything could have gone wrong while making! xTieghan
Hard to find yeast. My husband found a block of fresh yeast and I have no idea how to use it ? is it still the same measurement? 1 1/2 tsp dry would be 1 1/2 tbsp of the block? How much water would I use? Thanks! Hoping to become a baker by the time quarantine is over ?
Hi Monika,
Yes, I would use 1 1/2 tsp off the block and dissolve in 2 cups of water. Hope this helps!
Hi there, I only have unsalted butter. How much salt should I add and when should I add it?
Hi Stephanie,
I would add 1/4 teaspoon of salt. I hope you love the recipe!
Blew the recipe because like a few bakers added the baking soda to the dough and ran out of ingredients. Don’t you have “ proof” readers.
Hi Mary Beth! I am really sorry about that, but I have had the recipe fixed since the 25th. Is is possible you just misread it? I also ask you all to remember that I have a small team and we are all just human and we all make mistakes. xTieghan
Hi! Just made these, and they turned out ok… they didn’t puff up like a bagel. They look more like a fritter.. just wondering as to why that happened as I followed all the instructions correctly.
Hi Shannon,
So sorry you had some trouble with the bagels. How warm was your water? If it is too cold, the yeast will not activate, but if it is too hot it will kill the yeast. The water should be like warm bath water. Also, was there any leftover water piling up around the bagels before you baked them? If so, make sure the bagels have no water surrounding them by dabbing a paper towel against each bagel to ensure they are dry, then brush with egg and bake! Please let me know if you have any other questions. Thank you! xTieghan
Made these today. May have eaten 2 straight out of the oven….! I was giggling with joy so much that my keto husband took a small bite- after looking surprised and delighted, he said “…. yeah ok. I get it.” Off the charts amazing- hoping the ones I put in the freezer once they had cooled are just as tasty reheated (in a toaster oven & on a pan?)
Thank you forever for sharing this recipe with the world!
Hi CLaire! That is so amazing! I am so glad you both loved this recipe Claire! Also, yes just throw them directly in the toaster or toaster oven! xTieghan
What if you don’t have the dough hook attachment?? Is the paddle attachment ok to use as well?
Hi Kendra,
You could use the paddle until it comes together and then knead the dough with your hands.
Made today and this was delicious! Subbed salt for everything but the bagel seasoning since I didn’t have flaky salt and it was amazing! I omitted the egg wash and added molasses to the boiling water – mine turned out with a beautiful brown crust! So delicious
Hi Claire! I am so glad this recipe turned out so amazing for you! Thank you so much for trying it! xTieghan
Can I use gluten free flour for this recipe?
Hi Nicole! I have not tried it, so I do not feel comfortable recommending any.. Many people have had success with cup4cup brand flour though! xTieghan
Just starting my second batch. They are a huge hit in my house. Helpful note: To bake/rotate with two sheet pans, I switched top to bottom and front to back halfway through the bake (during the butter application) with the shelves equally distant from top/bottom and the center.
Thank you so much Beth! I am so glad your family is enjoying these bagels! xTieghan
Hello, a few mistakes:
One I didn’t read the note about the yeast and just added it with all other ingredients. Should I just give up now and start over?
number two screw up: I didn’t add 2 T butter but all the butter to the dough. OY!
help! still waiting for it to rise….
Hi Arbella,
If you are using instant yeast you will be fine adding it all to the dry ingredients. If you used active yeast you will need to start over and proof the yeast in water first. The butter should be added to the dough as well. Please let me know if you have any other questions. xTieghan
I made these with one to one gluten free flour & they turned out not like they should have 🙁 Any idea on what I could have messed up on? I’m sure it was baker error 🙂 I just don’t know what could have helped? They were very crumbly after mixing the dough, maybe I needed more liquid? They look amazing & I will try again with regular flour just thought I would ask & see what you think? Thanks so much!
Hi Michelle,
So sorry you had issues with the bagels. Unfortunately GF flour doesn’t always work like all purpose flour. I hope they turn out better for you next time around! xTieghan
Absolutely loved these Tieghan! Thanks for the recipe. My first attempt at any type of bagel, and a lot easier than I would have thought.
Thank you Jessica! I am so glad this turned out so well for you and so glad you decided to try these!! xTieghan
Can I use whole wheat flour instead of all purpose?
Hi Cecilia,
Yes whole wheat flour will work here. Enjoy the recipe! xTieghan
These are absolutely amazing!!! Mine did not look as pretty but the taste is there! I used to buy pretzel bagels from Russ and Daughters a Jewish bakery in Manhattan, NY! These taste identical. Never buying again. Only thing I struggled with was shaping then. Some came out to thin. What kind of flour did you use? Even your pics before you baked them had a different color then mine.
Hi Talitha! I am so glad this turned out so well for you! And so amazing you can make these instead of buying now! I used all purpose flour for this recipe. Are there any questions I could help you with? xTieghan
Omg where does the baking soda go? The recipe calls for it, but when? Ps I’m making the bagel pretzels.
Hi Angie! It goes in the water when boiling in step 4! I hope you love this recipe! xTieghan
Ooooh…these look SO delicious, luckily my kids are home and gave me a much needed tutorial on what “find in profile” means on instagram ? I spent a good amount of time clicking in circles!!
QUESTION: I have been grinding my own flour the last few months and as part of my “shelter in place” prepping I ordered a variety of wheat/spelt berries that I’m excited to incorporate into my baked goods. Like others have mentioned APF is in short supply at our markets. Do you have any tips for subbing in some whole wheat (hard red), whole wheat (hard white), whole wheat (soft) or spelt? Once ground my flour looks virtually identical to whole wheat flour I’ve purchased in the past. I know the hard red wheat is most similar to bagged 100% WW flour with the red being more robust and the white WW being lighter and more mild in flavor but with similar performance/ gluten content AND soft WW being most similar to WW pastry flour (so lower in protein.)
I’m curious if you or anyone on this thread have any suggestions for using all my own fresh flour (perhaps by adding some vital wheat gluten?) I’m fairly new to baking and pretty much have jumped in with both feet!!
I’m having a tricky time finding resources that give tips for subbing types of flour & so far I’ve found the greatest direction in the comments on recipes. So grateful for the people who take the time to share! ❤️ I’m so happy I found your site!
Hi Tara,
I don’t see why this wouldn’t work, I would give it a try! I hope you love the recipe, please let me know if you have any other questions. xTieghan
Hey I was wondering what the equivalent is of the 6 tablespoons of butter in grams?
Hi Moonisah! It is 85.05 grams! I hope you love this recipe! Please let me know how it turns out for you! xTieghan
Mine turned out really soggy and slimy on the outside. I followed the instructions and they were the right color. The inside tastes good but I had to take off the slimy outside coating first. What happened?
Hi Ashley,
So sorry about this! Next time I would recommend dabbing the bagels after boiling them to ensure all of the excess water is off and then brush with egg wash. I hope this helps! Thanks for trying the recipe! xTieghan
Will an overnight rise make them acidic? Or if my kitchen is kinda cold will it be ok?
Hi Amy,
Allowing them to rise should not make them acidic, just be sure to cover with a dish towel. I hope you love the recipe! Please let me know if you have any other questions! xTieghan
Pretzel bagel is the perfect description for these!! They are SO good! I ended up putting everything but the bagel seasoning on some of these and they were delicious.
One thing I’d like to add: when dropping the bagels into the water, they stretched out SO BIG and the structure fell apart. The dough was also pretty sticky so they did not come out smooth looking but rather choppy. So I definitely had some difficulty in that area.
With that being said, the taste of these are addicting and I ate way too many in one sitting. Lol.
Thanks for the recipe!!
Hi Chrissy! I am so glad this turned out so well for you! Thank you so much for trying these! xTieghan
Hey there! Is there anyway to make this a two day project? Like make the dough, refrigerate overnight and cook in the morning? If so, at what step would you suggest putting in the fridge? Thanks!
Hi Kacie,
I would just leave the dough to rise overnight covered in the fridge. I hope you love the recipe! Please let me know if you have any other questions! xTieghan
These are delicious!! Made them today with Trader Joe’s everything but the bagel seasoning- Another great recipe!!?
Thank you so much Debbie! xTieghan
I’m going to have to try these again. I think I went wrong by making the dough the night before, then proceeding with everything the next morning. Mine definitely didn’t look as good as yours though!
I am sure they looked amazing! Thank you so much for trying these, Ashley! xTieghan
Just made these and they turned out perfectly, thank you!
Thank you Caroline! xTieghan
Hi! I’m in the process of making these right now! I’m a little worried about my dough though- I added the 5 1/2 cups of flour as per the recipe but my dough seems dry and not well incorporated after 2 minutes of ‘kneading’ with the dough hook. Do you have any tips about how to get the right consistency of dough before you leave it to rise? I’m worried about over mixing as well! How do I know?
Hi Fontaine,
I would recommend adding 1 tablespoon of water to see if this helps the dough come together. Please let me know if you have any other questions! xTieghan
I am excited to make this recipe! Just a question–could I sub whole wheat flour? And if so, are there any other adjustments I would have to make to the measurements? Thanks!!
HI! The bagels will be a bit more dense, but I think they will still turn out great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Hi Sneha,
Yes you can use whole wheat flour for this recipe and leave everything the same. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can I substitute bread flour for all-purpose? Running low on all-purpose, have 10 lbs of bread flour. My store is out of flour ?
Hi Carrie! Yes, that should work fine! I hope you love this! xTieghan
So excited to make these this week! Do you think without the bagel hole in the middle, they’d work well as pretzel buns for turkey burgers? Just wondering if the bake time would need to change at all!
Yes! I think they would turn out amazing as that! I hope you love this recipe Jessica! xTieghan
I tried this recipe – I boiled for 3 minutes and found it Was way too long . I ended up boiling the rest of the bagels for 1 min on each side and those ones turned out perfectly .
Hi Chelsey! I am glad some of these turned out well. Please let me know if there are any questions I can help you with! xTieghan
Made these today! They turned out PERFECT. More delicious than we could have imagined, and our kitchen smells fantastic. The molasses really helped to get that golden brown. Blown away!
Thank you so much! xTieghan
Easy to follow recipe with simple steps that resulted in some awesome bagels! I will definitely be making them again.
Hi Haley! That is so great! I am so glad it turned out so well for you! xTieghan
These were SUCH a hit with my family!! Plus they were fun to make. We ate them with a little bit of whipped cream cheese. I’ll definitely be making them again!
Thank you so much Emmeline! That is so great to hear! xTieghan
Mine turned out terribly. Most fell apart when I was lifting them out of the water and at the end were mushy in the inside, even though I lifted them to blot away all the water before baking. I don’t have a mixer so I used a bread machine for that part. The dough was very runny. I’m wondering if it overmixed? I’m hoping that slicing and toasting them will make them edible.
Hi Holly,
So sorry you had an issue with the bagels. Next time instead of using a bread machine, I would recommend mixing with a wooden spoon and kneading by hand for a few minutes. All of the other problems were caused because your dough was runny. Once you have the dough at the right consistency you shouldn’t have any issues. Please let me know if you have any other questions! xTieghan
I don’t have yeast, but have a mature sourdough starter. Can I use that as a substitute?
Hi Kat,
I personally have not tested this recipe with sourdough started but it should work well for you! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Is it possible to over boil these? Some of mine came out of the water dense and possibly partially cooked? Also should it just be a slow boil and what size pan did you use?
Hi Kaitlin,
Yes these should only be boiled for a few minutes per side. Next time I would recommend setting a timer and dabbing with a paper towel after so you can absorb and access liquid. I used a large pot for boiling, you want them to have a lot of room. I have a full video saved to highlights on instsgram, you might find that helpful Please let me know if you have any other questions! xTieghan
These bagel-pretzels. You don’t even know.
A total breeze to make (just be sure to read the post ahead of time so you know the tips), look just like the picture, and taste like heavenly pretzels that have the lightness and shape of bagels.
My life is forever changed.
Hi Laura! I am so glad these turned out so well for you! Thank you so much for trying it! xTieghan
Made these today and they turned out doughy on some parts and were a little flat. Where did I go wrong?
Hi AJ,
So sorry you had issues with the bagels. Did you adjust anything in the recipe? Next time I would recommend dabbing the bagels after boiling to soak up and extra liquid. Please let me know if you have any other questions. xTieghan
This recipe is amazing! Easy to follow and delicious !!
Thank you Kelly! xTieghan
These turned out absolutely AMAZING. Here’s a few things I did that varied from the recipe (some I pulled from others comments, so thank you!);
1. Accidentally added all 6 T of butter to the batter because I misread the recipe. Oops! Didn’t seem to effect it, they were still tasty, but wouldn’t recommend lol
2. Boiled the bagels 2 minutes on one side, 1 minute on the other.
3. Dabbed excess water off the top and side of the bagels to prevent any sogginess.
4. Rotated the pans when I pulled the bagels out to brush the butter on top, and added 5 minutes of cooking time.
They came out PERFECT! I can’t wait to make these again. Thanks for your posts, they are keeping me sane during quarantine
Hi Erin! I am so glad these bagels turned out so well for you!! Also, thank you for sharing your experience, I am sure it will help so many! xTieghan
Thanks, I will try to mix by hand next time. I did as planned, slicing them in half and toasting them and they were perfectly fine for sandwiches that way.I’m looking forward to trying again when I can find more flour in the stores!
Hi Holly! I am so glad these turned out so well for you! Thank you so much for trying them! xTieghan
Appreciate all the time and effort you must put into these recipes, but unfortunately this is the first recipe of yours I’ve tried and didn’t work. Ribbons of goo all throughout, soggy bottoms stuck to the parchment paper and I followed the recipe exactly, even drained the bagels after boiling on a cooling rack, dabbed with paper towel to ensure no extra water and still every single one had the same issue. I’ve made bagels before with other recipes and shape was perfect, these turned out nothing like the photo, all were misshapen and wrinkled after baking, none of them had the smooth round shapes like yours. Would suggest testing the recipe a few more times or perhaps providing more specific instructions on how to avoid the gooey messy uncooked bits. That being said all of your other recipes I’ve tried have been perfect so thanks for sharing!
Hi Shelley! I am sorry this recipe did not work out well for you, but I have tested it several times and have never had a problem. Could it be something that went wrong while you were making it? I would love to help! xTieghan
The instructions make it sound like you can just dump everything together for the dough and mix it together but I got pockets of unmixed molasses when I did that because the flour coats the molasses and forms little globs in the dough. You should rewrite the recipe to tell people to mix the water and the molasses together and then add that to the dough so it mixes in evenly.
Hi Sarah! I am sorry that happened to yours! I hope these still turned out well for you! xTieghan
Thank you so much for this recipe!
Instead of salt, I topped them with Trader Joe’s Everything but the Bagel seasoning! Amazing!
Hi Vanessa! I am so glad this recipe turned out so well for you! Thank you so much for trying this! xTieghan
I was wondering if it’s possible to have the flour measurements by weight rather than volume? 5 1/2 cups can be very different depending on how packed you fill the cup. I think this is where sometimes I’m not getting the same results? Thanks
Hi Ella! I could use a google calculator to get the weight for you, but I do not weight my ingredients! I hope you understand. Please let me know if you need anything else! xTieghan
If I wanted to make these into buns for burgers besides not putting a hole in the center anything else you think I would have to change?
Hi Olivia! I think you should be fine! I hope you love this recipe and feel free to ask any specifics as well! xTieghan
These were so so so amazing, and I found this recipe so easy to follow 🙂 I halved the recipe underestimating how quickly two people would go through 5 bagels, and I will not be doing that again! I’m vegan, so I used margarine in place of the butter, and instead of the egg wash I just used more melted butter at the beginning (lol) and I found that they still got that lovely brown color! Looking forward to making more!! Also your cinnamon, sugar, and butter crunch topping is SO good!!!!!!
Haha well I am so glad this recipe turned out so well for you all Tailor! Thank you so much for trying it! I hope you are both staying healthy and safe! xTieghan
I just finished baking these, and all I keep saying is that I can’t believe I made these! They are delicious! My son’s 2 favorite things are bagels and pretzels, which is what drew me to this recipe. This was an easy recipe to follow and the results are amazing!
Hi Michelle! I am so glad these turned out so well for you! Also, so perfect for him!! Thank you for trying! xTieghan
I was drooling when I saw this post on instagram. So on this snowy April day (Spring in Boston!) I decided to try them. My results were a bit mixed. Got a great rise. Followed the directions exactly, however the bagels were far from done after the second 15 minute baking time. Wound up baking for about another 15 minutes. The strange thing was that some parts of the bagels were cooked and others still very mushy. When I cut one open, there were pockets of brown, mushy, uncooked spots. Any thoughts on why this happened? Thinking perhaps I should have boiled longer?
I am an avid follower. You consistently have the most amazing recipes!
Hi Lauren,
So sorry you had issues with the bagels. Next time I would recommend boiling and then dabbing with a paper towel to soak up any extra liquid. Unfortunately all ovens can be different so if you need to add baking time I think you should do that. Please let me know if you have any other questions. xTieghan
Absolutely love this recipe – have made a handful of times and shared with so many friends! Wondering if I wanted to make the dough and put in the fridge overnight to bake in the morning – would you recommend refrigerating after it rises before shaping into bagels or after shaping? Thanks so much!
Hi Carleigh,
So glad you have been enjoying the bagels. I would recommend doing all of the steps up until shaping the bagels, shape them and cover to put in the fridge. Just be sure to bring back to room temp before boiling the next day. Please let me know if you have any other questions! xTieghan
My bagels literally exploded in the boiling water😩😩any thoughts?? Thank you😉
Hi Melanie,
So sorry about this! Did you adjust the recipe at all? Also double check that you put the baking soda in the water and not the bagel dough🙈 Please let me know how I can help! xTieghan
Is there a way to make these with a no yeast option?
Thanks!
Hi Amy,
So sorry this is just one of those recipes where you need the yeast:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
I used the dough recipe but instead of making bagels I added some extra flour, made a loaf, topped with egg wash and salt and baked for 20 minutes. It is SO GOOD as bread. If you want a pretzely/bagely/fluffy bread fix but don’t have time for the full recipe this is a great way to do it!
Yum!! I am so glad you enjoyed this recipe, Emma! Thank you for sharing! xTieghan
Just got done making these! Omg so good. LOVE the pretzel bagel hybrid and am so excited to have one with cream cheese and lox tomorrow. I did half with sea salt half with everything everything bagel seasoning. Had a bite of both before bed and I think the classic sea salt is the way to go! Easier recipe than other bagel recipes I’ve tried with a fun twist. Thank you!
Wow sounds amazing! I am so glad this turned out so well for you Erin! Thank you so much for trying this! xTieghan
Do you combine with warm water, yeast and molasses first? Then add to the flour?
Hi Vikki! It is not necessary to! Please let me know if you have any other questions! I hope you love these bagels! xTieghan
Five star review from me and the kids. We did half since this was our first attempt at bagels. So delicious! We added some everything seasoning on some too, equally delicious!
So amazing! Thank you so much Amanda! xTieghan
Hi Tieghan!
If I just wanted to do a plain bagel and skip the salt would I follow this recipe? If not, any suggestions on how I can modify your recipe for a traditional plain?
Thank you!! Love love your blog and recipes! Tonight, I’m doing the Thai Pepper Chicken! So excited 🙂
Hi Marsha! I would suggest following this recipe without the topping! I hope you love it! Please let me know if you have any other questions! xTieghan
https://dev.halfbakedharvest.com/homemade-cinnamon-crunch-bagels/#bo-recipe
Thanks for this recipe, Tiegan! I finally was able to get my hands on some yeast during this coronacation and got to make this recipe. I got 15 bagels, a pretzel and a pretzel stick out of the batch. They were all eaten REALLY FAST by my husband and four sons. Like ridiculously fast. My only issue is that they didn’t bake up nice and dark like yours and I don’t know why. Will definitely be making this again!
Wow that is so amazing to hear! I am really glad this turned out so well for you all! Did you add the egg wash and butter at the end? xTieghan
I made these using Active Dry Yeast, and the dough made 12 HUGE bagels. I followed the boiling directions, but 9 of the 12 bagels did not cook enough and at the end of the recipe we still had mushy, moist bagels. The water for boiling got pretty yucky and full of bits of dough, are we meant to use a fresh pot of water for every 2-3 bagels? Any ideas why the bagels did not cook properly? The smell and taste of the first few bagels were fantastic, though.
Hey Braden! Try making smaller bagels. I’d suggest making 16-18 bagels. It sounds like your bagels are just rising too much and getting too big. Making smaller bagels should solve the issue. No need to change out the water either. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Omg these are AMAZE! I altered a few things based on some commentators.
– I boiled 1min per side and pulled them out.
– I blotted the crap out of the bagels to make sure there wasn’t any water anywhere to be found haha.
– The baking heat seemed a little high after the first 10 min at 425 so I turned it down to 400 and baked for another 6min.
They are perfect and delicious! I was getting ready to put them in the freezer and my boyfriend goes, “what are you doing?! We’re eating those all week!”
Haha wow that is so amazing! I am so glad you both loved this recipe, Hailey! Thank you! xTieghan
I just made these and they are really good. My dough was really sticky after proofing so I ended up having to reshape them before I put them in the water. I might not have added enough flour; it’s hard to be focused with a two year old in the kitchen. I lowered the temperature and only ended up baking mine for a total of 15 minutes. Overall, excellent recipe that I’ll definitely make again.
I am so glad this recipe turned out so well for you, Sam!! Thank you so much for trying it! xTieghan
Love this recipe. This is the second time I made them but this time I actually proofed the yeast as you mentioned in the *Note. I don’t like how the dough turned out this time….way too airy BUT still good. I think I will just put the yeast flour water and molasses all together like before. Also I used Steen’s Pure Cane syrup both times as that’s what I had as it’s basically the same as molasses….perfect! I just need to work on shaping the bagels better 😬
Hi Melissa! I am sorry this did not turn out well for you this time! Please let me know if I can help! xTieghan
I was so excited to try this recipe and it’s been such a fail. I’m gluten free and used the Cup4Cup GF flour and followed all the instructions. It raised but didn’t quite double and when I tried to roll them into a ball, the dough just crumbled everywhere. I tried adding more xanthan gum to help with consistency but the dough feels far too dry at this point. Have you had any feedback on GF versions? I’d love to try this again but feel I need a different approach.
About to try this! It would be really lovely if you could add to your recipe instructions when an ingredient is divided. I’ve noticed this is something not done in your cookbooks or website. I’d really appreciate it! Love your recipes. Thank you.
Thank you so much Nat! I hope this recipe turns out amazing for you! xTieghan
Absolutely delicious. I usually don’t eat bagels because of the high carb count and density. But these are worth it. Any idea of the carb count roughly?
They are so good, I love your recipes!
Hi Lisa! I am not sure! Sorry about that! I am really glad you enjoyed this recipe! xTieghan
Suggestions on dough if you DON’T have a standing mixer? Thanks.
Hi Kristen,
Just mix by hand with a wooden spoon and then knead for a few minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Any suggestions on how to make some of this ahead of time? Would like to make for a family brunch. Maybe the night before?
Hi Tara,
Yes you can totally do the steps up until boiling and save that for the next day. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Holy delicious! We just made these and it was seriously delicious. Thank you
Thank you Jenn! xTieghan
This was such a simple recipe, and so delicious. The bagels had a perfect, crispy crust and the inside is so fluffy. Not to mention it was so so tasty!! This might be one of my favorite HBH recipes!!
Thank you so much Bethany! xTieghan
I’ve made and loved many of your recipes before and I made these tonight and I was pretty disappointed. They came out soggy in parts near the center and the edges (like a dark brown, sogginess) – not appetizing to me. I followed your advice and even wiped down the baking tray so there wasn’t excess water before baking. What do you think went wrong? Did I brush on too much butter and it pooled in places to make the dough mushy and not cook correctly?
Hey Cailin! I am so sorry you had trouble with these. How long did you boil the bagels for? And how long did you bake? Did you feel like you added too much butter and that could have been the issue? It’s so hard to know what exactly might be happening without knowing exactly how you made the bagels.Any details you can give me will be helpful in figuring out what might be happening for you. Again, so sorry for the trouble, but hopefully we can figure it out! Thank you!! xTieghan
Amazing recipe! These were so easy to make and beyond delicious! I did a 30 second boil for my batch, as I find bagels in general come out even better with a shorter boil time, and is just my personal preference. My entire family loved them!! They were a great hit, and I will definitely be making these on a regular basis. I just ordered some pretzel salt for the next batch! Thank you for the excellent recipe. It’s a keeper!!
Thank you Jan! I am really glad you and your family enjoyed these bagels!! xTieghan
I realized I forgot to mention that I used 90 degree water to mix the yeast and molasses and let it sit for the full 15 minutes. The dough was about 80 degrees after mixing and the rise on it was perfect after 2 hours on the dot! Also, I placed the bagels on a wire rack after a 30 second boil (3 at a time, as I made 9 bagels so they would be a little bit larger, making sure I had a rolling boil, and I did set a timer for 30 seconds as soon as the 3rd bagel hit the water). Once all 9 bagels were done with the quick boil, I applied the egg wash to them prior to placing them on the baking sheet. This way there is no worry about water collecting on the baking sheet. Then, after the first bake, after the melted butter and salt was added, I flipped the baking sheet around in the oven. Mine came out perfectly!! Temperature is so important when using yeast. Water temp between at least 80 and 90 degrees will help get a better rise. Use of a wire rack works out really well to make sure the bagels aren’t sitting in water on the baking sheet, and my preference is for the shorter boil time, which has many benefits as well. Hope these ideas might help some fellow home bakers who met with some difficulty.
Hello Tieghan, making these in a rush this morning to get the dough ready to rise while we went out for a couple of hours and yes, despite all the comments, I added the baking soda to the mixture 😐 i tried to get most of it out but The end result was far from appetising. Mushy pieces through the bagel and the very middle had cooked fine but the outer layer was absolute mush. Any ideas why? Do you think it would be because of the baking soda or something else I did wrong as well?
Hi Arna,
So sorry you had issues with the recipe. I am going to say it is from the baking soda. Please let me know if you have any other questions! xTieghan
Didn’t rise. Maybe the yeast needs to be proofed?
Hey Josie,
So sorry you had issues with the bagels. Can you tell me a little bit more? Did you adjust the recipe at all, what kind of yeast did you use, what kind of flour did you use? All of these play an important roll in the recipe. Please let me know how I can help! xTieghan
Hi Tieghan!
I was wondering where you get your pretzel salt from? These look delicious & I can’t wait to make them!
Thank you so much!
Thank you Alley!! xTieghan
Wow, “half baked” is right. These really turned out badly. Did you really mean a 2″ hole? It’s hard to get more than six or so on a single half-sheet that large. Please take a tape measure to your bagels next time you make this and check with actual size. Dough is crazy soft, really didn’t want to hold shape coming off or going into the pan.
Hey Steve,
Sorry you had some trouble. Is there something I can help you with specifically? Did you have a question about the recipe? Let me know how I can help! Thanks! Tieghan
Baking process was easy and fun! They turned out so pretty and tasty but the texture is on the softer side, so more like a pretzel than a bagel. (Not a complaint though!) Any recommendations for a denser product the next time I make these, maybe more flour or something? Thank you!
Thank you so much Emily! I am really glad these turned out so well for you! xTieghan
Turned out perfect and tasted amazing!! They didn’t even last a day;)
I made these exactly as stated in the recipe. They were flat and mushy. I ended up throwing out the entire batch. Very disappointing.
Hey Amy,
So sorry you had issues with the recipe, please let me know if I can help in any way! Happy New Year! xTieghan
Have you made these in pretzel form shape or are they truly more bagel like?? Trying to decide between this and another pretzel recipe for Super Bowl.
Hey Haleigh,
Sorry I haven’t made these in pretzel shape, I’m sure it would work well for you. I hope you love the recipe! xTieghan
Hey there! I absolutely love these bagels and the taste comes out perfect every time. For some reason though, each time I make them they always come out a little soggy. I just re-read the recipe and am thinking now that it has something to do with the salt on top? Or maybe I’m boiling them a bit too long?
Please let me know what you think, I’d love to perfect this. 🙂
Hey Dania,
Thanks so much for making the recipe, I am so glad it was enjoyed! I would boil them a little less new time. Have a great week! xTieghan
We love bagels and this finally inspired me to make them at home. The recipe came out great and I tagged you on Insta with my picture. I had molasses so used that as the sweetener. We didn’t have pretzel salt (we used to buy those frozen pretzels to bake and they came with so much extra salt I used to save it, but that’s long gone in a cleanout purge) so I used some coarse sea salt. I made it as a dozen. They puffed up so large during the boiling I thought they’d be too big, but then during the baking they settled down to a more normal size. They could be even made smaller to make 14 or 16, I suppose.
I had some diastatic malt powder from King Arthur Baking and put about 1 tsp of that in the dough. Don’t know if it made any difference, but they came out delicious!
Hey Deb,
I am so glad you have enjoyed the recipe, thanks so much for making it! Have a great week! xTieghan
Hi Tieghan, I love your recipes and have made many of them for my family. I’d like to try these this weekend. For the flour do you weigh it on a food scale or just use measuring cups? Thanks!
Hey Shauna,
I just use a measuring cup. I hope you love the recipe, please let me know how they turn out! xTieghan
Hi there! Wondering if I can make them through boiling and bake them off in the morning?
Hey Laurie,
Yes, that would work just fine, I would keep covered in the fridge. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Making them right now… I’ll be back!
I hope you love the recipe Robin!