Soft Oven Baked Bagels

Name: Soft Oven Baked Bagels
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 bagels
Ingredients: 4 cups all-purpose flour; 1 packet (2 1/4 tsp) instant yeast; 1 1/2 cups warm water; 2 tablespoons sugar; 1 teaspoon salt; 1 tablespoon olive oil; Sesame seeds; Poppy seeds; Coarse sea salt

Highlighted under: Pastry Pleasures

I absolutely love making these Soft Oven Baked Bagels at home! Each time I take them out of the oven, the smell of fresh bread fills the kitchen, and it’s truly delightful. The bagels are incredibly soft, with a chewy texture that’s just perfect for toasting. I’ve experimented with various toppings, but I always return to the classic sesame seeds and poppy seeds. This recipe is straightforward, and the results are delicious. I can't wait to share it with you!

Created by

Eliza Thornton

Last updated on 2026-02-01T19:45:35.948Z

Making bagels at home has always been a weekend ritual for me, and let me tell you, it’s worth every minute! I first tried this recipe during a lazy Sunday morning, craving something fresh and homemade. The dough rises beautifully, and boiling the bagels before baking ensures that they turn out perfectly chewy.

I found that topping them with a mixture of seeds adds a wonderful crunch. Plus, my family loves getting involved in the shaping process, making it a fun activity we all enjoy. I encourage you to give these bagels a try, and you’ll see how special they are!

Why You'll Love Soft Oven Baked Bagels
Deliciously soft and chewy texture
Customizable with your favorite toppings
Fresh out of the oven bliss

Dough Development

The success of your soft oven-baked bagels hinges on the proper dough development. Combining warm water (about 110°F or 43°C) with sugar and yeast activates the yeast, producing a frothy mixture that indicates it’s alive and ready to leaven your dough. Ensure you knead the dough thoroughly for about 10 minutes; this strengthens the gluten, giving your bagels that characteristic chewiness. If the dough feels sticky, you can sprinkle in a bit more flour, but be cautious not to add too much as it may alter the final texture.

After kneading, allow the dough to rise in a warm space for about an hour, or until it doubles in size. This fermentation step is crucial, as it contributes to the bagel's flavor. If you want a more complex taste, consider letting your dough rise slowly in the refrigerator overnight. Just remember to bring it back to room temperature before shaping your bagels.

Shaping and Boiling

When shaping your bagels, aim for uniformity to ensure even cooking. Each piece should weigh about 3 ounces. After rolling them into balls, poke a hole in the center with your thumb—this should be about 1-2 inches wide. As they boil, the ring will tighten and give your bagels their iconic shape. Don’t worry if they aren't perfect; a little irregularity adds charm. A critical part of the process is boiling: it firms the exterior, creating that desirable chewy crust. Boil for approximately 1-2 minutes on each side for a golden, chewy finish.

If you prefer a darker color and chewier texture, increase the boiling time slightly, but avoid overcooking as it can make them too tough. This boiling step is what differentiates bagels from other bread; they require this treatment to achieve the right density and flavor profile. Using baking soda or malt syrup in the boiling water can enhance the bagel's color and flavor, so consider adding one or both to your pot!

Topping Options and Storage

Toppings can elevate your bagels from ordinary to extraordinary. While classic sesame and poppy seeds are always a hit, feel free to get creative with your favorites. Other popular options include everything bagel seasoning, dried herbs, or even a sprinkle of cheese. For a glossy finish, brush the bagels with egg wash before sprinkling on your toppings; this will give them a beautiful golden hue once baked. Remember to top them right after boiling while they are still wet to ensure adherence.

Once fully baked and cooled, store your bagels in a paper bag for a day at room temperature; this keeps them soft without making them soggy. If you'd like to save some for later, freezing them is an excellent option. Just ensure they are completely cooled, then wrap them individually in plastic wrap and place them in a freezer-safe bag for up to three months. When ready to enjoy, simply toast them directly from frozen for that freshly baked feel.

Ingredients

Gather the following ingredients to make your own Soft Oven Baked Bagels:

Bagel Dough

4 cups all-purpose flour
1 packet (2 1/4 tsp) instant yeast
1 1/2 cups warm water
2 tablespoons sugar
1 teaspoon salt
1 tablespoon olive oil

Toppings

Sesame seeds
Poppy seeds
Coarse sea salt

With these ingredients at hand, you're ready to create your delicious bagels!

Instructions

Follow these simple steps to bake your bagels:

Prepare the Dough

In a large bowl, combine warm water, sugar, and yeast. Let it sit for about 5 minutes until it's frothy. Add flour, salt, and olive oil, then mix until a dough forms. Knead for about 10 minutes until smooth.

Shape the Bagels

Divide the dough into 12 equal pieces. Roll each piece into a ball, then poke a hole in the center and stretch it slightly to form a bagel shape.

Boil the Bagels

Bring a large pot of water to a boil. Carefully add the bagels, boiling them for 1-2 minutes on each side. Remove and place them on a baking sheet.

Add Toppings and Bake

Sprinkle your preferred toppings on the bagels, then bake in a preheated oven at 425°F (220°C) for about 20 minutes until golden brown.

Once baked, let the bagels cool slightly before enjoying them warm!

Pro Tips

For added flavor, try incorporating herbs or spices into the dough. Additionally, if you want shiny bagels, brush them with an egg wash before baking.

Troubleshooting Common Issues

If your bagels do not rise properly, double-check that your yeast is fresh and the water temperature was just right—not too hot, which can kill the yeast. Always test your yeast by activating it before incorporating it into the dough. Additionally, if your bagels are coming out too dense, you might need to knead a little longer to ensure a strong gluten structure is built.

Another common concern is bagels sticking to the baking sheet. To prevent this, line your baking sheet with parchment paper or sprinkle it with a little cornmeal. This not only helps with release but also adds a nice crunch to the exterior of your bagels.

Fun Variations to Try

Feel free to personalize your bagels by incorporating ingredients into the dough. Chopped herbs like rosemary or garlic can add a savory punch, while cinnamon and sugar can create a delicious sweet version. Just remember that adding wet ingredients may alter the dough’s hydration level, so you may need to adjust flour amounts accordingly.

You can also experiment with different flours for unique flavors and textures. Using whole wheat flour gives a nuttier flavor and denser texture. If you want gluten-free options, consider almond or oat flour, but be prepared for different kneading and rising characteristics, as gluten-free doughs behave differently.

Questions About Recipes

→ Can I freeze these bagels?

Absolutely! After baking and cooling, wrap them tightly in plastic wrap or a freezer bag. They can be frozen for up to 2 months.

→ What if I don’t have instant yeast?

You can use active dry yeast instead, but you will need to activate it in warm water first for about 5-10 minutes.

→ How can I ensure my bagels are chewy?

The boiling step is crucial for achieving that chewy texture. Don’t skip it!

→ What variations can I try?

Feel free to experiment with different toppings like everything bagel seasoning, cheese, or even cinnamon sugar for a sweet version.