At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: Makes 8 bagels
• Prep time: 2 hours
• Cook time: 20 minutes

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of Makes 8 bagels.

• Calories: 240 kcal
• Protein: 8 g
• Carbohydrates: 34 g
• Fat: 9 g
• Sodium: 312 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Dough

Have these measured and ready before you begin.

• about 2 1/2 U.S. cups (600 ml by volume) all-purpose flour
• 2 tablespoons granulated sugar
• 7 g (2 1/4 teaspoons) active dry yeast
• about 2/3 U.S. cup (150 ml) lukewarm milk
• about 3 tablespoons plus 1 teaspoon (50 ml) sunflower oil
• 1 egg
• 1 teaspoon fine salt

Topping

• 1 egg white
• 1 tablespoon poppy seeds
• 1 tablespoon sesame seeds
• 2 tablespoons oats

Directions

1. Stir the sugar, lukewarm milk, and dry yeast in a large bowl and leave for about 10 minutes, until foamy.

2. Mix in the sunflower oil and egg, then add the salt and flour gradually; knead the gathered dough on a floured surface for about 5 minutes.

3. Place the dough in a lightly oiled bowl, cover, and let rise at room temperature for about 2 hours.

4. Gently deflate the dough, divide it into 8 pieces, roll each into a rope, join the ends into a ring, and rest the shaped bagels on parchment for 15 minutes.

5. Bring a deep pot of water to a boil, lower to a simmer, and boil each bagel for about 30 seconds total while turning it once.

6. Transfer to a parchment-lined sheet, brush with beaten egg white, and sprinkle with the poppy seeds, sesame seeds, and oats.

7. Bake at 425°F (220°C) for about 20 minutes, until browned.

Sources

1. USDA FoodData Central — April 2026 data release