Homemade Bagels

homemade bagels

It’s kind of a shame that this recipe has really long instructions because it makes them seem daunting to make at home. That couldn’t be further from the truth. Yes, it is a two-day process but it’s an easy two-day process and the results are totally worth it.

I’ve tried several bagel recipes, including the well-regarded Hamelman recipe, but I always come back to the Reinhart recipe from Bread Bakers Apprentice. I love the texture (pleasantly chewy) and the flavour (bagel-like as opposed to a bagel-shaped bread roll).


There are two out-of-the-ordinary ingredients in this recipe. Malt Powder/Syrup and High-Gluten Flour. Look for malt syrup in health food stores or larger grocery stores (I use Eden Organic brand malt syrup). I understand that malt powder is easily found at beer making supply stores, but I haven’t actually gone to look there, just using the syrup instead. Honey or brown sugar can be used as an alternative to the malt syrup but it’s really not the same flavour. High gluten flour is easily found in bulk food stores (Bulk Barn has it) or specialty baking supply stores. If you can’t find it, just use all bread flour. I have never made these with 100% high gluten flour, instead just adding a bit of it to the bread flour. Canadian bread flour is pretty high in gluten already and it seems to work quite well pretty much on it’s own.


These bagels freeze beautifully, so it’s great to make a dozen and freeze what you can’t eat in a day or two for later.

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  1. Hi Kim. Preheat your oven to 500 to start.

  2. What temperature do you start the oven at-as you mentioned you turn it down to 450 after rotating pans?

  3. I’m so glad you tried (and loved these) Cristel. Good plan using a smaller batch so you could use the mixer. It’s a bit of a workout without one.
    The cinnamon raisin are really, really good. I know you’ll love them, too!

  4. Thanks for this great recipe Jen! I’m so glad I decided to give it a go. My bagels turned out beautifully crisp on the outside and soft and chewy inside. I only made half the recipe and left my Breville mixer (Donna Hay Signature Edition, of course…!) do all the kneading. I shaped the dough into 8 x 90-95g balls and ended up with 8 perfect sized bagels. It only took 10min (5+5) to get a nice golden crust in my oven. I can’t wait to try the cinnamon & raisin version! Yum!

  5. I haven’t bought a bagel since either, Jennifer! So glad you enjoyed them.

  6. This recipe is great!! I’ve tried it twice now…the first time I made just plain bagels and some with sesame seeds. I had friends putting in orders for them.
    I just made another batch yesterday, half plain, half cinnamon raisin. They are EXCELLENT!!! This is a great recipe, I don’t even know if I want to buy bagels anymore! :)

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