Easy Homemade BagelsBy Chatelaine
A foolproof way to BYOB—bake your own bagels—with one simple dough hack.
- 1/3 cup everything bagel seasoning mix , sesame seeds or poppy seeds
- 600-g pkg cold store-bought pizza dough
- 1/3 cup honey
- 1/4 tsp salt
- Position rack in centre of oven and preheat to 425F. Line a baking sheet with parchment, then lightly spray with oil. Pour bagel seasoning into a small bowl. Set a clean tea towel (or some paper towels) on a rack.
- Place dough on a cutting board. Cut into 8 equal portions. Fold each portion into a ball. (Pizza dough shouldn’t be sticky, but lightly oil your fingers, if desired.)
- Working with 1 ball at a time, poke your thumb through centre of ball, then slowly stretch the dough out until it forms a 4-inch-wide ring. Lay on prepared sheet. Repeat with remaining dough balls. (It’s okay if rings look a little messy.) Set aside.
- Combine 4 cups water, honey and salt in a medium saucepan. Bring to a boil over high. Reduce heat to medium-high. Add bagels, 1 or 2 at a time, and boil for 1 min per side. Using a slotted spoon, transfer to towel and let dry. Repeat with remaining bagels.
- Sprinkle both sides of dried bagels with seasoning, then return to prepared sheet.
- Bake until bagels are deep- golden, 20 to 25 min. Serve warm with cream cheese.
Using cold pizza dough straight from the fridge will yield a denser, chewier bagel. If you let the dough come to room temperature before baking, the bagels will have a more breadlike texture.