# Easiest Yeasted Bagels

A super easy, beginner recipe for soft and fluffy bagels with a crispy crust that beat grocery store bagels every time.

- Servings: 6 servings
- Cuisine: American
- Category: Breakfast
- Language: en

## Ingredients

- 220 grams warm water
- 25 grams honey
- 6 grams instant dry yeast
- 400 grams bread flour
- 12 grams salt
- molasses
- everything bagel seasoning
- flaky salt

## Instructions

1. Add 220 grams of warm water to a bowl on a food scale.
2. Add 25 grams of honey to the warm water.
3. Add 6 grams of instant dry yeast to the water and honey mixture.
4. Add 400 grams of bread flour to a separate mixing bowl on a food scale.
5. Add 12 grams of salt to the flour.
6. Combine the yeast mixture with the flour and salt in the bowl.
7. Knead the dough by hand for about 15 minutes until it forms a smooth ball.
8. Cover the dough and let it proof for 90 minutes to 2 hours until doubled in size.
9. Portion the dough into 100-gram sections, which should yield 6 bagels.
10. Shape the bagels using the finger-poke method: fold all corners in, stick your thumb in the middle, and gently pull and nudge open.
11. Alternatively, shape the bagels using the roll-and-wrap method: flatten the dough, pinch it down, keep rolling into a rope, wrap it around your hand, and join the ends together.
12. Cover the shaped bagels and let them proof for an additional 30-45 minutes.
13. Bring a pot of water to a rolling boil and add molasses (or barley malt syrup or baking soda).
14. Carefully place 2-3 bagels into the boiling water and boil for 30 seconds per side; the bagels should float.
15. Remove the boiled bagels from the water.
16. Top half of the bagels with everything bagel seasoning and the other half with flaky salt.
17. Bake the bagels at 450°F (232°C) for 20-30 minutes until golden brown.
18. Slice a bagel and enjoy your homemade creation.

## Equipment

- food scale
- mixing bowl
- stand mixer
- pot
- baking sheet
- oven

## Tips

- Bread flour gives a chewy, New York-style bagel texture.
- The dough should pass the window pane test.
- Boiling the bagels is crucial for proper texture.
- You can use barley malt syrup or baking soda instead of molasses for boiling.

## Source

- Original video: https://www.tiktok.com/@gracemauree/video/7511386430178872606
- Recipe page: https://www.cliprecipe.com/recipe/eb7b0576-73d5-4589-b534-a52d7a00c263
- Extracted: 2025-09-23

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt