Soft Oven Baked Bagels

Name: Soft Oven Baked Bagels
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 bagels
Ingredients: 4 cups all-purpose flour; 1 packet (2 1/4 tsp) dry yeast; 1 1/2 cups warm water; 2 tbsp granulated sugar; 1 tsp salt; 1 tbsp baking soda (for boiling); Toppings of your choice (sesame seeds, poppy seeds, etc.)

Highlighted under: Homemade Baking Collection

I absolutely adore making bagels from scratch, and these soft oven-baked bagels have become a favorite in our household. The joy of kneading the dough and watching it rise is truly rewarding. The end result is a batch of chewy, golden bagels that are perfect for breakfast or a midday snack. With just a handful of simple ingredients, I can create bagels that are not only delicious but also customizable with toppings of my choice. Every bite brings warmth and satisfaction that I can't resist.

Created by

Rosamund Blake

Last updated on 2026-02-06T17:38:35.939Z

When I first tried making bagels at home, I was amazed at how simple yet rewarding the process can be. After several attempts refining my technique, I discovered that letting the dough rise for just the right amount of time is crucial to achieving that perfect soft texture. I’ve learned that boiling the bagels briefly before baking them gives them that classic chewy crust that you expect from a bagel.

I also found experimenting with toppings to be so much fun! From sesame seeds to everything bagel seasoning, you can create an endless variety to suit your mood. Every variety I’ve made has brought joy and satisfaction to my mornings.

Why You Will Love This Recipe
Chewy texture that rivals your favorite bagel shop
Easily customizable with toppings of your choice
A fun and rewarding baking project to share with family

Perfecting Your Bagel Dough

Achieving the perfect bagel dough is all about the right balance of moisture and gluten strength. The recommended flour is all-purpose, which gives a nice chewy texture. If you’re feeling adventurous, you can substitute half of the all-purpose flour with bread flour for an even chewier result. Make sure to maintain a warm water temperature—around 110°F (43°C) is ideal for activating the yeast without killing it. The right dough consistency will be smooth and slightly tacky.

Kneading is a crucial step in developing the gluten structure in your bagels. I typically knead the dough for about 10 minutes until it becomes glossy and elastic. If the dough sticks excessively to your hands, dust with a little more flour, but be cautious not to over-flour. After kneading, your dough should pass the ‘windowpane test’; stretch a small piece of dough between your fingers. If it forms a thin, translucent membrane without tearing, you’re ready to let it rise.

Boiling and Baking Techniques

Boiling the bagels is what sets them apart from regular bread. The addition of baking soda to the boiling water enhances the bagels' color and gives them that characteristic shine. Aim to boil each bagel for exactly 1 minute per side; this short boil allows the outside to set while keeping the inside tender. Don't crowd the pot—boil them in batches to ensure they cook evenly. After boiling, let the bagels drain well to avoid sogginess during baking.

For baking, it's essential to preheat your oven to 425°F (220°C) so that the bagels rise and brown correctly. Place them on a baking sheet lined with parchment paper to prevent sticking. You can experiment with various toppings like coarse salt or everything bagel seasoning, but remember to sprinkle them on just before baking. Keep an eye on them towards the end of the baking time; they should emerge from the oven with a beautiful, golden-brown crust, typically around 20 minutes.

Ingredients

Gather your ingredients:

Basic Bagel Ingredients

4 cups all-purpose flour
1 packet (2 1/4 tsp) dry yeast
1 1/2 cups warm water
2 tbsp granulated sugar
1 tsp salt
1 tbsp baking soda (for boiling)
Toppings of your choice (sesame seeds, poppy seeds, etc.)

Mix and knead thoroughly!

Instructions

Follow these steps for perfect bagels:

Prepare the Dough

In a large bowl, combine warm water, sugar, and yeast. Let it sit for about 5 minutes until frothy. Gradually add flour and salt, mixing until a dough forms.

Knead and Rise

Knead the dough on a floured surface for about 10 minutes until smooth. Place in a oiled bowl, cover, and let rise for 20 minutes in a warm area.

Shape the Bagels

Turn the risen dough onto a floured surface and divide it into 12 pieces. Roll each piece into a ball, then poke a hole through the center to form a ring.

Boil the Bagels

Bring a large pot of water to a boil, adding the baking soda. Boil bagels a few at a time for 1 minute on each side, then remove and drain.

Bake the Bagels

Preheat your oven to 425°F (220°C). Place the boiled bagels on a baking sheet lined with parchment paper, sprinkle with toppings, and bake for 20 minutes or until golden brown.

Let cool before enjoying!

Pro Tips

For extra flavor, add a tablespoon of malt syrup to the boiling water. This will enhance the bagels’ sweetness and color.

Storing and Freezing Bagels

Freshly baked bagels are always best enjoyed the same day, but you can store them at room temperature in an airtight bag for up to 2 days. For longer storage, consider freezing them. Allow the bagels to cool completely, then wrap each one tightly in plastic wrap followed by aluminum foil. They can be frozen for up to 3 months. When ready to enjoy, simply pop them in a toaster or an oven preheated to 350°F (175°C) for about 10 minutes to restore freshness and warmth.

As bagels can dry out quickly, if you find them a bit stale after a day or two, you can revive them by spritzing them lightly with water and reheating in the oven. This method helps restore some moisture and brings back the chewy texture that you love. For sandwich-making, consider slicing bagels in half before freezing so you can easily toast them directly from the freezer.

Creative Serving Suggestions

Bagels offer fantastic versatility in terms of serving. Classic choices include cream cheese spreads complemented by smoked salmon and capers for a New York-style breakfast, or a simple butter and jam for a sweet treat. You can also make bagel sandwiches; consider filling them with fried eggs, avocado, and fresh herbs for a satisfying brunch option that’s full of healthy fats and proteins.

For a fun twist, try making French toast bagels. Dip halved bagels in a mixture of beaten eggs, milk, vanilla, and a touch of cinnamon, then cook on a griddle. The result is a deliciously indulgent breakfast that you can stack with fresh fruits and maple syrup. The chewy texture of the bagels holds up beautifully, making them a unique vessel for many delightful topping and filling combinations.

Questions About Recipes

→ Can I freeze bagels?

Yes! After baking, let them cool completely, then wrap tightly in plastic wrap and freeze. They can be toasted directly from the freezer.

→ How do I store leftover bagels?

Store them in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate or freeze.

→ What can I use instead of all-purpose flour?

You can use bread flour for a chewier texture, but make sure to adjust the water content slightly.

→ Can I add flavors to the dough?

Absolutely! Try adding herbs, garlic powder, or even cheese to the dough for extra flavor.