Soft Oven Baked Bagels

Name: Soft Oven Baked Bagels
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 bagels
Ingredients: 4 cups all-purpose flour; 1 packet (2 1/4 tsp) active dry yeast; 1 1/2 cups warm water; 2 tbsp sugar; 1 tsp salt; 1 tbsp vegetable oil; Sesame seeds; Poppy seeds; Everything bagel seasoning

Highlighted under: Creative Baking Ideas

I absolutely love making bagels at home, and these Soft Oven Baked Bagels are a game-changer. The process is surprisingly straightforward, and the result is a fluffy, chewy texture that’s truly satisfying. I remember the first time I took a bite; the warm dough was simply irresistible, inviting me to experiment with various toppings. Whether slathered with cream cheese or enjoyed plain, these bagels bring a little joy to my mornings and are great for sharing with family or friends. It’s a delightful baking adventure I encourage everyone to try!

Created by

Allegra Stone

Last updated on 2026-02-01T18:05:37.805Z

Baking these Soft Oven Baked Bagels was a wonderful experience that transformed my kitchen into a delightful haven. I found that the secret lies in the dough's hydration and allowing it to rest properly. This way, the bagels are light yet satisfyingly chewy. A tip I stumbled upon is to boil them briefly before baking, which creates that signature texture on the outside while keeping the inside soft.

Each time I bake these, I enjoy experimenting with different toppings. Sesame seeds, everything spice, or even a hint of malt powder in the dough can elevate the flavor. Adjusting these elements keeps the process fresh and allows for a unique bagel every time. It's a recipe that truly showcases the joy of homemade goodness!

Why You'll Love These Bagels
Soft and chewy texture that’s perfect for any spread
Customizable toppings for a personalized touch
Simple ingredients make it easy to whip up anytime

Understanding Bagel Dough

The dough for these bagels provides the foundation for their characteristic chewy texture. All-purpose flour is ideal, as it strikes a balance between protein content and gluten development, making the bagels delightfully chewy without being overly dense. When mixing the dough, aim to incorporate the flour gradually to ensure it achieves the right consistency; the dough should be smooth and slightly tacky to the touch, which typically takes about 5-7 minutes of kneading.

Yeast is crucial for creating the bagels' lovely rise. Using active dry yeast means you have to activate it first by letting it bloom in warm water. This step is non-negotiable and helps ensure that the yeast is alive and ready to ferment the sugars, which enhances the dough's flavor. The sugar in this initial mix serves not just as food for the yeast but also adds a subtle sweetness to the final bagels.

Shaping and Boiling Techniques

When shaping the bagels, consistency in size is crucial for even baking. Dividing the dough into 8 equal pieces helps in achieving uniform thickness and allows them to cook evenly. Once rolled into balls, poking your finger through the center to shape the bagels can be tricky; I find that using a floured dowel or your thumb can help create a perfect bagel shape without deflating too much of the dough's structure.

Boiling the bagels before baking is a key step that contributes to their unique texture. It sets the outer layer of the dough and adds that charming glossy finish. When boiling, ensure the water is at a rolling boil, and don’t overcrowd the pot; this can lower the water temperature and negatively impact the bagels’ final texture. One minute per side is ideal, leading to a chewy crust while maintaining a soft interior.

Ingredients

Gather these ingredients to get started:

Bagel Dough Ingredients

4 cups all-purpose flour
1 packet (2 1/4 tsp) active dry yeast
1 1/2 cups warm water
2 tbsp sugar
1 tsp salt
1 tbsp vegetable oil

Topping Options

Sesame seeds
Poppy seeds
Everything bagel seasoning

Make sure you have everything ready before starting!

Instructions

Follow these steps for perfect bagels:

Prepare the Dough

In a large bowl, combine the warm water, sugar, and yeast. Let it sit for about 5 minutes until foamy. Stir in the salt and oil, then gradually mix in the flour until a dough forms.

Knead and Rise

Transfer the dough onto a floured surface and knead for about 5-7 minutes until smooth. Place it in a greased bowl, cover, and let it rise in a warm place for 30 minutes, or until doubled in size.

Shape the Bagels

Preheat the oven to 425°F (220°C). Punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball, then poke a hole in the center to form a bagel shape.

Boil the Bagels

Bring a large pot of water to a boil. Carefully add bagels, boiling them for about 1 minute on each side. Remove and let drain.

Bake the Bagels

Place boiled bagels on a baking sheet lined with parchment paper. Sprinkle with toppings if desired. Bake for 20 minutes or until golden brown.

Let the bagels cool for a few minutes before enjoying them fresh!

Pro Tips

For an extra touch, brush the bagels with an egg wash before adding toppings to achieve a glossy finish.

Topping Your Bagels

Topping your bagels opens a world of flavor possibilities, and I encourage you to get creative with it. Traditional options like sesame seeds and poppy seeds not only add crunch but also visually enhance your bagels. If you're feeling adventurous, try everything bagel seasoning, a delightful mix of garlic, onion, sesame seeds, and poppy seeds. Just remember to sprinkle toppings immediately after boiling and before baking so they adhere well.

If you're looking for a dietary swap, consider using kosher salt for a different flavor profile or even an herb mix for a savory touch. For a touch of sweetness, a light sprinkling of cinnamon sugar can transform your bagels into a delightful breakfast option!

Storage and Reheating

These bagels are best enjoyed fresh, but if you have leftovers, they can be stored in an airtight container at room temperature for up to two days. For longer storage, slice and freeze them in a single layer before transferring to a freezer bag. This method prevents them from sticking together, and you can toast or warm them straight from the freezer without defrosting, saving time on busy mornings.

When reheating, I recommend always toasting them for that freshly baked taste and texture. A toaster oven works wonders here, and it only takes a few minutes until they’re heated through and crispy. If you prefer them softer, wrap them in a damp paper towel and microwave briefly, but be cautious not to make them chewy instead of soft.

Questions About Recipes

→ Can I use whole wheat flour?

Yes, but the texture will be different. You may want to mix it with all-purpose flour for a better result.

→ How do I store leftover bagels?

Store them in an airtight container at room temperature for up to 2 days or freeze them for longer storage.

→ Can I add flavors to the dough?

Absolutely! Try adding garlic powder or onion powder for a savory twist.

→ What if my bagels don’t puff up while baking?

Make sure your yeast is fresh and that you allow the dough to rise properly before shaping.