Homemade bagels

By Nanna
  • Cook: 130 min
  • Servings: 8


  • 2 tsp dry yeast
  • 2 tbsp dark syrup
  • 3.5 dl water
  • 3.5 dl wheat flour
  • 2 tsp salt
  • sesame seed and/or poppy seeds

For boiling:

  • 1 tbsp dark syrup
  • 2 tsp salt
  • water


You can make the dough in the evening and let it rise in the fridge overnight. Bake in the morning for fresh bagels with an even deeper taste.


Make a bagel buffet by serving a big platter of fresh bagels with different choices for fillings.

New York style bagels are really not that hard to make at home. And I'm not just referring to fillings, but to actually baking the bagels from scratch. The chewy consistency that bagels are all about, is achieved by boiling the bagels for a few minutes before baking them in the oven.

Bagels are super delicious straight from the oven, but toasting them gives almost the same result. Keeping it simple, you just need a bit of butter or cream cheese to spread on the warm bagel halves. But you can also fill the bagels with almost anything. Scrambled eggs and bacon for a traditional breakfast bagel, or go with different meat cuts, tuna, vegetables (oh, avocado!) and cheese and you have almost endless combinations to try. I prefer savoury versions of my bagel, but it is also ideal for sweeter things. How about filling your bagel with cream cheese and honey? Finally, nothing beats the classics! A must with any combination of fillings, is cream cheese - natural or flavoured. A generous spreading of cream cheese topped with cold smoked salmon and dill is just heavenly, if you ask me! Another favourite is smoked roast beef. I pair it with red onion slices and cornichons. And of course some cream cheese - preferably the peppery kind. Whatever you choose, give it a go and serve some warm bagels next weekend at the breakfast table. Nothing better than spoiling your loved ones!

Add the yeast and 2 tbsp. of syrup to the water (aim for a temperature of 42 C) and let stand 10 minutes until foamy. Combine flour and 2 tsp. salt and pour the liquid in. Work into a smooth dough by hand or machine, approx. 10 minutes. Leave to rise for about an hour or until doubled in size. Flip the dough onto a floured baking board and work out the air bubbles. Divide into 8 equal parts. Roll each piece into a smooth ball, flatten it a little and make a whole in the middle with your floured finger. Let rise for15 minutes under a damp kitchen towel.

Bring a large pot of water to a boil, add 1 tbsp. of syrup and 2 tsp of salt to the water. Boil each bagel 2-3 at a time for one minute on each side. Transfer to a baking sheet, sprinkle with your chosen seeds. Bake at 225 C for about 20 minutes, until golden brown. Cut in half, fill with your favourite fillings and enjoy!

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