Cheaper by the dozen . . . and more delicious! Surprisingly homemade bagels are better than 99% of the bagels available at grocery stores and bakeries.

During quarantine, there has been a recent surge in homemade bread baking. So if you are looking for a new bread recipe, this one’s for you!

After testing several bagel recipes for the best one, we discovered a few special techniques and ingredients that drastically improve the bagels’ flavor and texture. Try this recipe . . . in no time at all you will be a champion bagel baker!Homemade Bagels

The Secret Ingredient:

  • Non-diastatic malt powder.  It is a sweet derivative of roasted barley. It gives the bagels their distinctive shiny crust. Add it to the dough and to the water bath.

The Secret Techniques:

  • After the second rise, gently press a whole into the center of each bagel.
  • Drop the bagels in a gently simmering water bath with non-diastatic malt powder.
  • Cool and roll in your favorite topping.

Favorite topping:

Why bread flour? 

  • The bread flour creates a chewy texture.

What if bread flour is unavailable?

  • No problem . . . all-purpose flour may be substituted for bread flour.
  • Simply, measure 4 cups of all-purpose flour, take out 2 tablespoons of the flour and replace it with 2 tablespoons of vital wheat gluten.

Special Equipment:

* Susan Apple, Inc. Jade Linen Dress


Impress you friends and family with these soft on the inside, chewy on the outside, bagels. Bagel-making techniques are easy to master for novice or experienced bread bakers.

Bake them for less than $3 or buy them for $20 per dozen!

Prep Time 30 minutes
Cook Time 25 minutes
Total Time 3 hours
Servings 12 bagels


  • 1 tablespoon instant yeast
  • 4 cups bread flour
  • 1 tablespoon salt
  • 2 tablespoons non-diastatic malt powder
  • 1 1/2 cups lukewarm water - not exceeding 110Fº

Water bath: 2 quarts water and 2 tablespoons non-diastatic malt powder

Toppings to add before baking: Everything Bagel Topping by King Arthur Flour®, sesame seeds, poppy seeds, dried onion flakes, or your favorite topping

Vegetable oil and cornmeal for baking sheets

Your favorite cream cheese to spread on the plain or toasted bagels.


  1. In the bowl of a standing electric mixer fitted with a paddle attachment, combine all of the dough ingredients. Beat for a couple of minutes. Switch the attachment to the dough hook and continue mixing until the dough "thwaps" the side of the bowl. The dough will be quite stiff.

  2. Place the dough in a lightly greased bowl, cover with a clean, damp dish towel; set aside to rise for 1 - 1 1/2 hours. The dough will become puffy.

  3. Preheat the oven to 425Fº.

  4. Generously sprinkle corn meal onto a Silicone Baking Liner Mat placed on a jelly roll pan; set aside.

  5. Pour the toppings into individual pie plates or bowls; set aside.

  6. Prepare the water bath by heating the water and the non-diastatic malt powder to a gently simmering boil in a large, wide-diameter pan.

  7. Transfer the dough to a Silicone Baking Liner Mat. With a pastry scraper, divide into 12 equal potions. Roll each portion or shape into a smooth, round ball. Place the balls on a lightly oiled baking sheet. Cover with a clean dish towel; set aside for 30 minutes.

  8. With your thumb poke a hole in the center of each dough, and form into a bagel shape. (The center doesn't need to be too large).

  9. Drop the bagels into the water three at a time. Let them simmer for a minute, flip over, then simmer for another minute. Remove with a slotted spoon, return to the oiled sheet to dry for just a couple of minutes. Continue with the remainder of the dough balls.

  10. Dip the bagels one at a time into the toppings. Arrange on the prepared cornmeal-sprinkled baking sheet.

  11. Bake for 20 - 25 minutes, until golden brown.

    Serve with your favorite cream cheese. Enjoy!

  12. Store in an air-tight container for up to one week.

Recipe Notes

What if I don't have bread flour?

No worries. You can substitute all-purpose flour for bread flour. Measure 4 cups of all-purpose flour. Remove 2 tablespoons of the flour and replace with 2 tablespoons of vital wheat gluten.