These homemade bagels are so easy to make and they are deliciously chewy, which require only a few basic. The only difference is that no oil or butter is added to knead the dough.
Sending it to our Baking Bloggers event for this month's event and the theme is" Yeast Breads"
160 Ml Lukewarm Water
1 Tablespoon Heaped Caster Sugar
8 Grams Fresh Yeast
250 Grams All Purpose Flour
1 Teaspoon Sea Salt
For The Water Bath
1 Liter Water
2 Tablespoons Molasses Sugar/Un Refined Sugar
A Tablespoon of Soy Milk - for brushing

Whisk the warm water, sugar and yeast together in the bowl, cover and allow to sit for 5 to minutes or till it's foamy.
In a food processor, add the flour and salt. Mix it on low speed for a minute. Add the water yeast mixture and run the food processor till it forms into a soft dough. Take this dough out onto a lightly floured surface, knead it for another 4-5 minutes.
Place this dough in a greased a large bowl turning it to coat all sides in the oil. Cover the bowl with plastic wrap, or a clean kitchen towel. 
Allow the dough to rise at room temperature until double in size.
Line a baking sheets with aluminum foil or silicone baking mat.
Shape the bagels
When the dough is double in size, punch it down. Divide the dough into 6 equal pieces. (I weighed each ball was 70 grams one was 72 grams).
Roll each ball into a oval disc.
Roll it on one side
The other side
Pinch the edges properly
Shape into a small long rope
Flatten one edge of the rope
Roll the rope into a circle and place the end into the flattened side and pinch the edges well.
Place each bagel on to cut parchment paper squares. 
Cover the shaped bagels with kitchen towel and rest for a 15 - 20 minutes till they rise, as you prepare the water bath.
Preheat oven to 200°C.
For the Water Bath
Fill a large, wide pot/pan with a liter of water. Add in the molasses sugar. Bring water to a simmer, then reduce heat to low. 
Drop bagels in, 2 or 3 at a time, making sure they have enough room to float around. 
Peel off the parchment paper gently. Cook the bagel for 1 minute on each side. Remove with a slotted spoon and place them on clean towel. 
When drained of all moisture then place them in the prepared tray.
Using a pastry brush, brush with soy milk on top and around the sides of each bagel. 
Bake for 20 - 22 minutes, rotating the pan halfway through.
Remove from the oven and allow bagels to cool on the baking sheets for 20 minutes, then transfer to a wire rack to cool completely.
They are ready to Enjoy!!
Slice, toast, top, whatever you want! Cover leftover bagels tightly and store at room temperature for a few days or in the refrigerator for up to 1 week.
Labels : Breads, Bagels, American, Yeasted, Baking Bloggers, Vegan, International Cuisine 
Baking Bloggers November 2020 - Yeast Breads
Sneha's Recipe
Sneha's Recipe

Happy Home-maker and culinary enthusiast.


  1. Wow they look perfect. So fluffy and soft.

  2. I love making bagels! Yours look perfect.

  3. They turned out great. Does the molasses take the place of baking soda in the water?

  4. These bagels look perfect! Love that golden color.