DIY Bagels: A Simple 6-Ingredient Recipe

DIY bagels
Dana Angelo White
Total Time: 125 min
Prep Time: 85 min
Cook Time: 40 min
Servings: 8

Nutrition Highlights (per serving)

210 calories
1g fat
44g carbs
6g protein
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Nutrition Facts
Servings: 8
Amount per serving  
Calories 210
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 585mg 25%
Total Carbohydrate 44g 16%
Dietary Fiber 2g 7%
Total Sugars 2g  
Includes 1g Added Sugars 2%
Protein 6g  
Vitamin D 0mcg 0%
Calcium 10mg 1%
Iron 3mg 17%
Potassium 73mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Everyone loves a crusty bagel, but when many of these gigantic bakery goodies tip the scales at more than 400 calories each, downsizing is in order. This skinnier recipe has everything you love about bagels in a much more reasonably sized package. Do-it-yourself bagels are much easier to make than you might think. Grab some pantry staples and get baking.

Saving calories and weight loss may alleviate the symptoms of heartburn and reduce the risk of chronic disease. Switching to the homemade version is a simple win-win.


  • 1 1/2 cups warm water
  • 1 packet dry active yeast
  • 1 tablespoon granulated sugar
  • 3 1/2 cups bread flour
  • 2 teaspoons kosher salt
  • 1 egg


  1. In a medium bowl whisk warm water, yeast, and sugar; set aside for 10 minutes.

  2. In the bowl of an electric mixer fitted with a dough hook, combine flour and salt.

  3. Add yeast mixture to the flour and mix on medium speed for 6 to 8 minutes, until dough is formed into a large, smooth ball.

  4. Transfer dough to an oiled bowl (coconut oil works well for this).

  5. Cover with a clean dish towel and allow to rise for about one hour.

  6. Bring a large pot of water to a boil, preheat oven to 425F, and line two sheet pans with parchment paper.

  7. Transfer dough to a lightly floured surface and divide into 8 equal-sized pieces. Roll each piece of dough into a ball and using fingers poke a hole in each piece; set aside and repeat with remaining pieces of dough.

  8. Once water is boiling, reduce heat to a simmer.

  9. Working in batches, place 3 bagels in the water and cook for one minute per side. Remove the bagel from the water using a slotted spoon and place into prepared sheet pan.

  10. Combine egg and one tablespoon of water in a small bowl and whisk well. Once all bagels have been boiled, brush with egg wash.

  11. Bake bagels for 15 to 18 minutes or until golden brown.

  12. Allow to cool for at least 10 minutes before serving.

Ingredient Variations and Substitutions

After bagels have been brushed with egg wash top with any of your favorite bagel flavorings. Suggestions include: sesame seeds, poppy seeds, coarse sea salt, dried herbs, cinnamon-sugar.

Cooking and Serving Tips

Store bagels in a plastic bag for up to one day. Slice and freeze fresh bagels in a freezer safe bag and place frozen bagels directly in the toaster when ready to enjoy.

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