Bagels laid out on a cutting board with smoked salmon, slices of lemon, cream cheese, and a small bowl of capers.
Classic Chewy Bagels

Classic Chewy Bagels

Recipe by Jonathan Brasil
Not Yet Reviewed

With our Classic Chewy Bagel Mix Kit, you can bake fresh bagels in the time it would take to drive to (and wait in line at) the bagel store. Infinitely better than supermarket bagels, these have a classic bagel chew and crisp crusts. Sprinkle on your favorite seedy coating for extra crunch, if you like. Smear your warm bagels with butter or cream cheese, or go deluxe and make a breakfast sandwich with eggs and cheese.  

Prep
10 mins
Bake
20 to 23 mins
Total
1 hr
Yield
8 bagels
Mix Tips
Several bagels laid out on a cutting board with a tub of cream cheese in the upper right corner of the frame. - select to zoom
Several bagels laid out on a cutting board with a tub of cream cheese in the upper right corner of the frame. - select to zoom
A bagel sandwich sliced in half and stacked with the interior side showing layers of smoked salmon, greens, cream cheese, and a light and chewy bagel interior. - select to zoom
A breakfast sandwich with egg and cheese between a delicious everything bagel on a plate. - select to zoom
Multiple bagels on a cutting board with one sliced showing the golden interior and perfectly baked brown exterior. - select to zoom
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Instructions

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  1. Line a baking sheet with parchment, then lightly grease the parchment. (If you don't have parchment, grease the baking sheet directly.)

  2. To make the dough: In a large bowl or a stand mixer fitted with the dough hook, combine the dough ingredients. Mix until the dough starts to come together; it’ll look a little dry at first, but continue stirring to form a soft, somewhat cohesive dough. If the dough is not coming together, add water, 1 teaspoon at a time, until cohesive. It’s OK if it looks rough at this stage.

    Overhead view of shaggy bagel dough being mixed in a bowl with a box of King Arthur Baking Chewy Bagel Mix in the bottom right corner of the frame.

  3. Knead the dough in the bowl by folding it over onto itself until bouncy and smooth, 3 to 4 minutes; if using a stand mixer, knead on medium-low speed until the dough is smooth, about 1 to 2 minutes. Cover and let rest for 15 minutes. Meanwhile, preheat the oven to 425°F.

    Animated gif showing how to fold, mix, and kneed bagel dough.

  4. To make the glaze: In a medium bowl, whisk the water and glaze packet until combined. Set aside.

  5. To shape the bagels: Divide the dough into eight equal pieces (about 100g each) and roll into balls about 2 1/4" in diameter.

    An animation showing how to use a bench knife to equally portion a ball of dough into 8 pieces and then roll each into a perfect ball.

  6. Poke a hole through the center of each ball with your index finger, then twirl the dough around your index fingers to stretch the hole to about 2" in diameter. For details on shaping technique, see our post, How to shape bagels.

    Animated gif showing a person creating a hole in the center of bagel dough and working the hole into a larger bagel shape.

  7. Once all the dough pieces are shaped, dip both sides into the glaze (make sure to scrape the bottom of the bagel on the edge of the bowl to remove excess) and place on the baking sheet. Arrange the bagels in a 3-2-3 pattern, evenly spaced, so they fit nicely on one pan. Sprinkle with flaky sea salt, everything bagel seasoning, or seeds, if desired (use about 1/2 tablespoon per bagel).

    Animated gif of a person dipping formed bagel dough into a bowl of glaze.

  8. Cover the baking sheet and let the bagels rise for at least 25 minutes, or until slightly puffy. They won’t appear to have risen much; that’s OK. 

  9. Bake for 20 to 25 minutes or until well browned. Remove the bagels from the oven and transfer them, still on the parchment (if using), to a wire rack to cool completely before serving. 

    Eight beautifully baked classic bagels on a sheet tray and parchment paper.

  10. Storage information: Store leftover bagels in a closed paper bag at room temperature for 2 to 3 days. Freeze for up to 1 month for longer storage. 

Tips from our Bakers

  • To ensure the dough rises quickly, it's vital to use water that’s hot to the touch but not boiling, 115°F to 125°F. 

  • Want to get creative with your bagel-making? Use our Classic Chewy Bagel Mix Kit to make Cream Cheese-Stuffed Bagel Pockets, Everything Bagel Twists, or Mini Pizza Bagels.

  • To make Cinnamon Bagels or Blueberry Bagels: Prepare the bagel dough as described through step 2, kneading the dough until it just barely comes together. Add 6 tablespoons (53g) Cinnamon Sweet Bits and 1/2 teaspoon cinnamon or 6 tablespoons (69g) Blueberry Jammy Bits, and continue to knead until the dough is smooth and the mix-ins are evenly incorporated, about 3 minutes (step 3). Proceed with the recipe as written, topping each bagel with about 1 teaspoon coarse sparkling sugar right before baking (step 9), if desired. Bake the flavored bagels on a doubled-up baking sheet to prevent the bottoms from becoming too dark.

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