Baking has always scared me… mostly because it takes measuring and I rarely measure (exact) food items, which results in failure for baking. BUT its like playing with playdough… and who doesn’t remember doing that ?!

Whilst broken down here in Valdosta GA for 2.5 months I got bored and decided I was going to try to bake/make as many home staple foods that I could. I actually got a really good handle on a homemade bagels, some bread (loaves and rolls), soy milk, crackers, and yogurt. My plant based cooking game has also gotten strong too!

This recipe easily makes 12-14 bagels, depending on how you divide them up. I started off with the recipe from Sally’s Baking Addition and upped by another 1/2. I also converted the measurements to grams because honestly, I measure it all in the kitchenaid


  • 525g  warm water 
  • 21g active dry yeast
  • 850g bread flour 
  • 35g  packed brown sugar 
  • 21g  salt


  • egg wash: 1 egg white beaten with splash of water
  • Toppings: Everything, Poppy, Cinnamon Raisin, Cheese (Asiago is my ULTIMATE FAVORITE)

Lets do this!

  1. Add the warm water and yeast, flour, brown sugar, and salt. Beat on low speed for 2 minutes in your kitchen mixer (or by hand). I don’t follow rules, so I just mix everything together and let it go!
  2. The dough is too heavy for the mixer so turn the dough on a floured surface and knead the dough for 4-5 minutes.
  3. Grease a large bowl with oil or nonstick spray, put the dough in the bowl and turn it to coat all sides in the oil. Cover the bowl and let it rise at room temperature until double in size (60-90 minutes-ish) .
  4. Line baking sheets with parchment paper or silicone baking mats.
  5. When the dough is ready, punch it down releasing any air bubbles. Divide the dough into 12-14 eyeball equal pieces. Roll into balls, press your finger through the center of each ball to make a hole and help shape it into the bagel shape.
  6. Let them rest for a few minutes as you prepare the water bath (2-3 Qt with 1/4 c brown sugar). Preheat oven to 425°F.
  7. Bring water to a boil, then reduce heat to medium-high. Drop bagels in, 2-4 at a time, making sure they have enough room so they don’t stick to each other. Boil 1 minute on each side. ( this gives it the chewy outside)
  8. Give each bagel an egg wash coat and add any toppings.
  9. Bake for 20-25 mins

coat bowl with olive oil
cover and rest till doubled
the dough has risen. punch down, knead and divide
shaping bagels
bagels during their second rise ( they are super fluffy and I reshaped a little before going into the water bath
adding toppings, while boiling some bagels and frying fries.