Prep Time: 30 mins (+ 1 hr rising)
Cook Time: 20 mins
Servings: 6 bagels
Estimated Macros (Per Bagel):
Calories: ~320 kcal | Protein: 9g | Carbs: 48g | Fat: 9g
🛒 Ingredients
For the Bagel Dough:
- 3 cups (360g) bread flour
- 1 tsp instant yeast
- 1 tbsp light brown sugar or malt syrup
- 1 tsp fine sea salt
- ¾ cup + 2 tbsp (200ml) lukewarm water
- 1 tbsp unsalted butter, softened
For the Pretzel Water Bath:
- 6 cups water
- ⅓ cup baking soda
- 1 tbsp brown sugar
For the Filling:
- 200g full-fat cream cheese, softened
Instructions
1️⃣ Prepare the Dough
In a large bowl, combine bread flour, yeast, brown sugar, and salt.
Slowly pour in lukewarm water while mixing. Add softened butter and knead for about 8–10 minutes until the dough becomes smooth, elastic, and slightly firm.
Cover the dough and let it rise in a warm place for 45–60 minutes until doubled in size.
2️⃣ Shape the Bagels
Punch down the dough and divide it into 6 equal portions.
Roll each portion into a smooth ball. Let them rest for 10 minutes.
Use your thumb to poke a hole through the center and gently stretch into a bagel shape.
Place onto a parchment-lined tray and let them rest again for 15 minutes.
3️⃣ Pretzel Bath
Preheat oven to 200°C (400°F).
Bring water to a gentle boil and carefully add baking soda and brown sugar.
Drop bagels into the water bath for 30 seconds per side.
Remove carefully using a slotted spoon and place back onto the tray.
4️⃣ Bake Until Crackly
Bake for 15–18 minutes until beautifully deep golden brown with a shiny crust.
Let the bagels cool completely on a wire rack. As they cool, the crust will naturally crackle and blister just like bakery-style pretzel bagels.
Fill & Serve
Cut a deep opening into the top of each bagel and generously fill with cream cheese.
Serve fresh for the ultimate chewy, creamy, salty bite
