Homemade American Bagels

Homemade American Bagels

Homemade American Bagels

Course Breakfast
Cuisine American
Servings 12 -13 bagels


  • 600 g white flour
  • 300 gr of water
  • 20 g fresh baker's yeast or 7 g dry yeast
  • 2 teaspoons of salt
  • 1 tablespoon of malt flour*.
  • a little vegetable milk to brown the bagels
  • seeds: sesame poppy, sunflower, pumpkin, cumin, etc.


  • Dilute yeast in warm water (not too hot) with sugar.
  • Add flour, malt and salt.
  • Start kneading until you get a smooth ball. Leave to rise for about 60 minutes in a dry place, until the dough doubles in size.
  • Transfer the dough to a work surface with a little flour. Knead for a few moments with your hands to remove the air from the dough and form a smooth ball.
  • Divide the dough into 12-13 equal sized balls.
  • With your thumb, make a hole in the middle of the ball and shape it into a ring.
  • Do the same with all the small balls of dough and arrange them on a baking sheet.
  • Let bagels rise a second time, covered with a clean, dry cloth, for about 60 minutes until plump.
  • Bring salted water to a boil in a large enough pot.
  • When the water is boiling, lower the heat and dip a few bagels in the water for 1 minute. Turn them over, leave them for another 30 seconds and remove them from the water with a skimmer or a spatula.
  • Place them on the baking sheet covered with a sheet of baking paper. Do the same with all the bagels.
  • Brush bagels with a little vegetable milk, then with seeds.
  • Bake at 200° for 25 minutes.
  • Cut in half and top with your favorite ingredients to make delicious sandwiches.
Tried this recipe?Let us know how it was!

Join our Moo-News and stay informed on the happenings at Animal Place as well as ways you can help make this a kinder, more just world for farmed animals!

Share to...