Poppy Seed Bagels
Chewy, golden-brown bagels with a glossy crust and a generous coating of nutty poppy seeds. These classic New York-style bagels are boiled before baking, giving them their signature dense crumb and crackly exterior. Perfect sliced and schmeared with cream cheese.
For 4 servings
- mix · ~15 min
Activate the yeast and make the dough.
1.In the bowl of a stand mixer, whisk together lukewarm water, sugar, and active dry yeast. Let sit for 5 minutes until foamy.2.Add bread flour and salt to the bowl.3.Mix on low speed with the dough hook for 3 minutes, then increase to medium speed and knead for 8 minutes until the dough is smooth, stiff, and passes the windowpane test.TIPBagel dough is intentionally stiff — it should be firmer than regular bread dough. If it's too dry to come together, add water 1 teaspoon at a time. - rest · ~60 min
Let the dough rise.
Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise in a warm spot for 60 minutes, or until noticeably puffy but not quite doubled.
TIPA shorter first rise keeps the crumb tight and dense — what you want in a real bagel. - prep · ~15 min
Portion and shape the bagels.
1.Punch down the dough and turn it out onto a clean, unfloured work surface.2.Divide into 4 equal pieces (about 200g each).3.Roll each piece into a tight ball, then poke your thumb through the center. Stretch the hole to about 2 inches wide — it will shrink back.4.Place shaped bagels on a parchment-lined baking sheet, cover with a damp cloth, and let rest for 15 minutes.TIPKeep the work surface unfloured so the dough grips slightly — this creates surface tension for a smooth bagel. - prep
Preheat the oven.
Preheat the oven to 425°F (220°C). Place the oven rack in the middle position.
- boil · ~10 min
Boil the bagels.
1.Fill a large, wide pot with water and bring to a rolling boil. Stir in the barley malt syrup.2.Reduce heat to a gentle simmer. Carefully lower 2-3 bagels into the water. Boil for 45 seconds per side, flipping once.3.Remove bagels with a slotted spatula and return to the parchment-lined baking sheet, top side up.TIPDon't crowd the pot — give each bagel room. The malt syrup gives the crust its signature shine and deep flavor. - mix · ~2 min
Brush and top the bagels.
1.Brush the top and sides of each boiled bagel with lightly beaten egg white.2.Sprinkle poppy seeds generously over each bagel, pressing gently so they adhere. - bake · ~20 min
Bake until deep golden brown.
Transfer the baking sheet to the preheated oven. Bake for 18-20 minutes, rotating the pan halfway through, until the bagels are deep golden brown and glossy.
TIPBake until the color is deep amber — a pale bagel won't have the right crust. Internal temperature should reach 200°F (93°C). - rest · ~20 min
Cool completely on a wire rack.
Transfer the baked bagels to a wire rack and let them cool for at least 20 minutes before slicing. The crumb continues to set as it cools.
TIPSlicing a hot bagel will compress the crumb and make it gummy — patience pays off.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the chewiest texture, use high-gluten bread flour with at least 12.5% protein.
- 2Boil each bagel for exactly 45 seconds per side — too short and the crust is soft, too long and they become tough.
- 3Use an instant-read thermometer to check doneness: the internal temperature should hit 200°F (93°C).
- 4Let the bagels cool completely on a wire rack before slicing to prevent a gummy interior.
- 5Store cooled bagels in a paper bag at room temperature for up to 2 days, or freeze in a zip-top bag for up to 3 months.
Adapt it for your goals.
Everything Bagel
Replace poppy seeds with a mix of sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes, and coarse salt for a classic savory topping.
Sesame Seed BagelSesame Seed Bagel
Substitute poppy seeds with white or black sesame seeds for a nuttier, subtly sweet finish.
Cinnamon Raisin BagelCinnamon Raisin Bagel
Add 1 teaspoon cinnamon and 100g raisins to the dry ingredients; omit poppy seeds and egg wash for a sweet, breakfast-ready bagel.
Why this is on our healthy list.
Good Source of Complex Carbs
Made with bread flour, these bagels provide sustained energy from complex carbohydrates, ideal for a filling breakfast.
Poppy Seeds Rich in Minerals
Poppy seeds add calcium, magnesium, and phosphorus, supporting bone health in a small but meaningful amount.
Low in Fat and Sugar
This recipe contains minimal added sugar and fat, making it a relatively lean choice compared to many baked goods.
Frequently asked questions
Yes, but the bagels will be less chewy and slightly softer. Add 1 tablespoon vital wheat gluten per cup of all-purpose flour to mimic high-gluten results.
