Small Batch Bagel Recipe for Perfect Homemade Bagels

There’s something undeniably satisfying about biting into a perfectly chewy, golden-brown bagel fresh from the oven. Whether you’re a fan of classic plain bagels or love topping them with sesame seeds, poppy seeds, or everything seasoning, homemade bagels offer a world of flavor and freshness that store-bought just can’t match.

But making bagels can seem daunting, especially if you don’t want to make a giant batch that lasts for weeks. That’s where this small batch bagel recipe comes in!

Designed to make just 4-6 bagels, it’s perfect for a cozy weekend breakfast or a special treat without waste. Follow along as we guide you through the simple steps to create bakery-quality bagels right in your own kitchen.

Ready to impress yourself and your loved ones with warm, chewy bagels? Let’s get started!

Why You’ll Love This Recipe

This recipe is ideal for anyone who craves fresh bagels but doesn’t want to commit to a large batch. It uses common ingredients and straightforward techniques, making it accessible even for beginner bakers.

Plus, the dough is perfectly balanced to give you that signature bagel chewiness and a shiny crust after boiling and baking.

Another great reason to try this recipe? It’s versatile!

You can easily customize your bagels with your favorite toppings or mix-ins like cinnamon raisin, onion, or garlic. And the small batch size means you can enjoy fresh bagels without worrying about leftovers going stale.

For inspiration on what to serve your bagels with, you might also enjoy our Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas or check out some hearty options like the Vegan Potato Corn Chowder Recipe for Cozy Comfort Food.

Ingredients

• 2 cups bread flour (plus extra for dusting)
• 1 teaspoon instant yeast
• 1 tablespoon sugar
• 3/4 teaspoon salt
• 3/4 cup warm water (about 110°F/43°C)
• 1 tablespoon malt syrup or honey (optional, for boiling water)
• Toppings (optional): sesame seeds, poppy seeds, everything bagel seasoning, coarse salt, or dried onion flakes

Equipment

• Mixing bowl
• Measuring cups and spoons
• Wooden spoon or dough hook attachment for mixer
• Clean kitchen towel or plastic wrap
• Large pot for boiling water
• Baking sheet
• Parchment paper
• Slotted spoon or spider strainer
• Cooling rack

Instructions

1. Mix dry ingredients: In a large bowl, combine the bread flour, instant yeast, sugar, and salt. Stir well to distribute everything evenly.
2. Add warm water: Gradually pour in the warm water while mixing with a wooden spoon or your hands. Stir until a rough dough forms.
3. Knead the dough: Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. Alternatively, use a stand mixer with a dough hook for 6-7 minutes on medium speed.
4. First rise: Form the dough into a ball and place it in a lightly oiled bowl. Cover with a clean kitchen towel or plastic wrap. Let it rise in a warm spot for 1 to 1.5 hours until doubled in size.
5. Shape the bagels: Punch down the dough gently to release air. Divide it into 4-6 equal pieces. Shape each piece into a smooth ball. Using your thumb, poke a hole through the center of each ball and gently stretch to form a ring about 2 inches in diameter.
6. Second rise: Place shaped bagels on a parchment-lined baking sheet, cover loosely with a towel, and let them rest for 20-30 minutes.
7. Preheat oven and prepare boiling water: Preheat your oven to 425°F (220°C). Fill a large pot with water and bring it to a boil. Add malt syrup or honey to the boiling water (this helps create a shiny crust).
8. Boil the bagels: Using a slotted spoon, carefully drop 2-3 bagels at a time into the boiling water. Boil for 1 minute on each side. Remove them with the slotted spoon and place them back on the parchment-lined baking sheet.
9. Add toppings: While still wet, sprinkle your desired toppings on each bagel.
10. Bake the bagels: Bake in the preheated oven for 20-25 minutes until golden brown and shiny.
11. Cool and enjoy: Transfer bagels to a cooling rack and let cool slightly before slicing and serving.

Tips & Variations

For extra chewy bagels, try using bread flour instead of all-purpose flour.

If you want to make cinnamon raisin bagels, add 1/3 cup raisins and 1 teaspoon cinnamon to the dough during mixing.

Tip: Don’t skip the boiling step—it’s essential for that signature bagel texture and crust.

Toppings can be mixed and matched. Try everything bagel seasoning or a mix of sesame and poppy seeds for classic flavors.

Nutrition Facts

Serving Suggestions

Bagels are incredibly versatile and can be enjoyed in countless ways. For a classic breakfast, spread with cream cheese and top with smoked salmon, capers, and red onion.

For a vegan-friendly option, try our Vegan Recipes No Tofu: Delicious Plant-Based Meals for inspiration on plant-based toppings and spreads.

They also make a great base for sandwiches. Layer with avocado, tomato, and fresh greens for a nutritious lunch.

For something warm and comforting, pair a toasted bagel with some hearty soup or stew—like the Afghan Vegetarian Pulao Recipe Easy and Delicious Guide.

Conclusion

Making your own bagels at home doesn’t have to be complicated or overwhelming. This small batch bagel recipe offers a straightforward way to enjoy fresh, chewy bagels any time you want without making a huge batch.

With simple ingredients, easy-to-follow steps, and plenty of room for customization, you’ll be turning out bakery-quality bagels in no time.

Experiment with different toppings and flavors to make this recipe your own. Whether you enjoy them plain, toasted with cream cheese, or as the base for your favorite sandwich, these homemade bagels are a guaranteed crowd-pleaser.

Happy baking!

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