Forget the hours of rising time and complicated yeast mixtures! This easy bagel recipe requires no yeast, making it perfect for even the busiest bakers. These bagels are soft, chewy, and incredibly satisfying, proving that delicious bagels don't need yeast to be amazing.
What Makes These Bagels Special?
These easy bagels achieve their characteristic chewiness through a combination of baking powder and baking soda, creating a delightful rise without the need for yeast. The simple ingredient list and straightforward instructions make this recipe perfect for beginners and experienced bakers alike. Prepare to be surprised by how easy it is to achieve that authentic bagel texture and flavor without the fuss of yeast.
Ingredients You'll Need:
- 3 cups all-purpose flour, plus more for dusting
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon sugar (optional, for a slightly sweeter bagel)
- 1 1/4 cups warm water
- 1 tablespoon olive oil (or melted butter)
- Sesame seeds, poppy seeds, or everything bagel seasoning (optional, for topping)
Instructions: A Step-by-Step Guide
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Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar (if using).
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Add Wet Ingredients: Add the warm water and olive oil (or melted butter) to the dry ingredients. Stir until a shaggy dough forms. Don't worry if it's a little sticky.
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Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until it becomes smoother and more elastic. If it's too sticky, add a little more flour, one tablespoon at a time.
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Shape the Bagels: Divide the dough into 8 equal pieces. Roll each piece into a smooth ball, then poke a hole in the center using your finger or the handle of a wooden spoon. Gently widen the hole to about 1 inch in diameter.
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Boil the Bagels: Bring a large pot of water to a boil. Carefully drop 4 bagels into the boiling water for 1 minute per side. This step is crucial for that signature bagel texture. Remove the bagels with a slotted spoon and set them aside on a wire rack. Repeat with the remaining bagels.
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Top and Bake: Preheat your oven to 425°F (220°C). Place the boiled bagels on a baking sheet lined with parchment paper. Sprinkle with your desired toppings (sesame seeds, poppy seeds, everything bagel seasoning, etc.).
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Bake to Perfection: Bake for 20-25 minutes, or until golden brown.
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Cool and Enjoy: Let the bagels cool completely on a wire rack before slicing and enjoying. They're delicious with cream cheese, butter, or your favorite bagel toppings!
Frequently Asked Questions (FAQs)
Can I use whole wheat flour?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour. Keep in mind that whole wheat flour will result in a denser bagel.
What if my dough is too sticky?
If your dough is too sticky, add a tablespoon of flour at a time until it becomes easier to work with. Don't add too much flour, as this can result in a dry bagel.
How long can I store these bagels?
These bagels are best enjoyed fresh, but you can store them in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.
Can I make these bagels ahead of time?
You can shape the bagels ahead of time and store them, covered, in the refrigerator overnight. Boil and bake them the next day.
This easy no-yeast bagel recipe allows you to enjoy homemade bagels anytime without the commitment of a traditional yeast recipe. Experiment with different toppings and fillings to find your perfect bagel combination!
