Quick & Easy Bagel Recipe and a Lox More!


Hey Bread Heads!

We're excited to walk through what we think might be the easiest bagel recipe you've never tried! Like most of our recipes, this is developed from our standard bread dough with as few variations as possible to still get an amazing result. Everything we do at Breadbox is about simplicity, repeatability, and taste! Check out our beginner kit if you want to learn all the essentials to home bread baking.


For the Dough:

  • 550g (4 cups) bread flour
  • 365g (1 3/4 cups) warm water
  • 1.5 tsp salt
  • 1.5 tsp instant yeast (use 1 tsp. if you plan to let the dough cold proof overnight)

For Boiling:

  • 2-3 tbsp. salt
  • 2 tbsp. honey

Optional Everything Bagel Mix:

  • 1 tbsp. coarse sea salt
  • 3 tbsp. white sesame seeds
  • 3 tbsp. black sesame seeds or poppy seeds
  • 2 tbsp. dried onion flakes
  • 2 tbsp. dried garlic flakes

Optional Lox Toppings:

  • Cream cheese
  • Smoked salmon
  • Arugula
  • Capers
  • Diced red onion


Mix your bagel dough Knead your bagel dough

Mix & Knead

Combine your dry ingredients in a mixing bowl, then add in the warm water. Stir until a loose clump forms, then turn out your dough onto the counter and knead until tacky & smooth (at least 10 min. if kneading by hand). You can use a stand mixer if you have it.

There should be no lumps remaining and should spring slowly back to place when you poke it. Form into a uniform ball and place into a lightly oiled bowl to rest for about 45 minutes.

Punch down your dough Cut your dough into strips

Shape & Proof

After your dough has roughly doubled in size, punch out the air and remove onto your counter. Cut into 6 equal strips for large bagels or 8 for smaller bagels. 

Fold and roll up your dough Wrap the dough around your hand

Take each strip, press to flatten, fold it in half length-wise, then roll it up to form a thick cord. Wrap the cord around your hand and press the ends together, then roll against your un-floured counter to seal into a circular loop. Place on a lightly floured piece of parchment paper to rise and cover with plastic wrap. Proof an additional 30-45 min. until they have grown by at least 50%. You should be able to poke the dough and have it spring back a bit, but leave an indent.

Boil your bagels Coat your bagel with seasoning

Boil & Bake

While your dough is proofing, boil a pot of water and pour in 2-3 tbsp. of salt and 2 tbsp. of honey. Adjust as needed depending on how much water you have - it should taste salty like the ocean with a sweet after taste. Also preheat your oven to 475° F.

When your water is boiling, your oven is at temperature, and your dough is risen, plop the bagels into the boiling water for about 30-60 seconds per side. A spider spatula works best for handling and flipping your dough, but you can use a regular spatula as well.

Once boiled, place the bagel back on your parchment paper-lined baking sheet. If you plan to top your bagels with a seed mix, sprinkle them on right after removing the dough from the water. We recommend the Everything bagel mix listed above or plain old sesame seeds!

Bake your bagels Bake your bagels

Place your bagels in the oven for about 18-20 minutes or until they are lightly browned on the top and bottom. Rotate the pan half way through the bake to ensure they bake evenly. Cool for at least 15-20 minutes, then serve!

Bagel and Lox

Bagel & Lox!

One of our favorite ways to enjoy bagels is with lox! Toast your bagel first, then layer on cream cheese and strips of smoked salmon. Top with capers, diced red onion, and arugula to taste.

Thanks for checking out this recipe! Stay tuned for more awesome recipes, baking tips, and ways to use your homemade bread! Be sure to subscribe to our emails below if you aren't already!

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