Sea Salt Bagels

Even if they're a little wonky, homemade Sea Salt Bagels will outshine those factory-made grocery store bagels. Full of flavor with that awesome chewy texture, they're ideal to take on whatever you like to top them with.

  • Author: Renee Rendall
  • Prep Time: 30
  • Cook Time: 20
  • Total Time: 130
  • Yield: 6 bagels 1x
  • Category: Baked Goods
  • Method: Baked
  • Cuisine: American
  • Diet: Vegan


Units Scale
  • 1-1/2 teaspoons active dried yeast
  • 2 tablespoons warm water
  • 3-1/2 cups bread flour
  • 2 teaspoons fine sea salt
  • 1 tablespoon sugar
  • 1 tablespoon vegetable oil
  • 1 cup warm water
  • 2 tablespoons sugar for poaching


  1. Add your yeast to a small bowl, then gently stir in the two tablespoons warm water. The water should feel warm to the touch but not scalding. Set this aside for at least five minutes to wake up the yeast. You can just leave it while you get on with measuring out the rest of your ingredients.*
  2. In a large mixing bowl or the bowl of your stand mixer, combine the flour and salt. Then add the sugar and oil to the one cup warm water and give it a stir to help dissolve the sugar a bit. 
  3. Make a well in your dry mixture, then use a spatula to scrape in the yeast mixture into the center of the well, and add the water mixture after that. Use the spatula to stir this all together until it's mixed into a shaggy dough.
  4. Use your dough hook on your stand mixer or knead by hand for about 10 minutes, add more flour a bit at a time if necessary. You're looking for more of a dry dough here. Knead until smooth.
  5. Form the dough into a ball and put it in an oiled bowl. Give it a turn in the boil to cover the whole thing with oil, then leave it to rise for about an hour.When you poke it, the impression should stay an not spring back.
  6. Punch down your dough and turn it out to give it a few seconds kneading. Divide the dough into two pieces, then use your hands to roll each half out like a fat snake. From there, cut each snake into three equal pieces. Keep rolling each individual piece until your snake is 6-8 inches long. Then just attach the ends with a good pinch to make your circle. Don't stress about it too much. If you want perfect, get the ones made by a machine.
  7. Put your formed bagels on an oiled baking sheet and cover with a clean tea towel to rest and rise for about 20 minutes.
  8. In the meantime, heat your oven to 500 F (250 C) and put a large pot of water on to boil.
  9. Once everything's at the proper temperature, add your two tablespoons sugar to your boiling water. To poach your bagels add one or two to the pot at a time (depending on the size of your pot). Boil each  bagel for 1 minute, turning halfway through. I just keep a stopwatch running the whole time to keep track. When the minute is up, carefully remove your poached bagel back to the oiled baking sheet.
  10. Once all the bagels are poached and puffy, put them in the hot oven for 10-15 minutes. 12 was just right for me. They'll be puffy, golden brown, and slightly shiny. Allow them to cool completely and store in an air tight container.


* If using instant yeast, you can skip this step. Just add the yeast to the rest of the dry ingredients and add the extra two tablespoons of water with the rest of the water later.

Keywords: Bagels

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