Dense, chewy, and so easy to make, these homemade bagels are proofed in the Instant Pot and are the perfect breakfast treat!
Is it even the weekend without bagels? Bagels are one of those recipes that may seem intimidating, but they are so easy to make! Growing up in the New Jersey area, we always had really good bagels. When I moved to New England, the bagels didn't hold up. And forget the bagels you buy in the bag at the grocery store, no thank you!
Then I started making my own. Sourdough bagels are also some of my favorite if you have some sourdough starter you like to use. 5 Ingredient Greek Yogurt bagels made with self-rising flour are so easy to make too! Otherwise, these bagels are a delicious breakfast treat!
Jump to:
- Why You'll Love This Recipe
- Ingredients For Instant Pot Bagels
- Equipment You'll Need
- How To Make Instant Pot Bagels
- Step By Step Photos
- Shaping the Instant Pot Bagels
- What Does Boiling The Bagels Do?
- How Long Should The Bagels Boil?
- Making Bagels Without An Instant Pot
- Toppings For Instant Pot Bagels
- Frequently Asked Questions
- Other Recipes To Try
- 📖 Recipe
Why You'll Love This Recipe
- There's nothing better than a fresh bagels! You can never get that piping hot bagel from the grocery store. Homemade is the way to go!
- It's a versatile bread dough! There's no limit to the amount of toppings you can add. For the kids, you can make these into bagel bites and shape them into small bagels instead of large ones!
- This recipe is so easy to make! Don't be intimidated, traditional bagels are easier to make than you would think. You can make these air fryer bagels by adding them to air fryer basket in your air fryer, or you can bake them right in your oven!
Ingredients For Instant Pot Bagels
The best part of this recipe is that you only need a few basic ingredients!
- Bread Flour- bread flour has more protein than all-purpose flour, therefore it creates a chewier texture in the bagel. If you don't have bread flour, all-purpose flour works as well.
- Active Dry Yeast- 2 teaspoons, or one package. Make sure the yeast is not expired.
- Water- room temperature. Water too cold will make the yeast activate very slowly, and too hot, you run the risk of killing the yeast.
- Sugar- sugar feeds the yeast and helps the rise.
- Salt- salt is the opposite of sugar. It keeps the yeast in check so the yeast doesn't overproof the dough.
- Honey- to add a slight sweetness to the outside of the bagels.
See printable recipe card for full information on ingredients and quantities.
Equipment You'll Need
- Stand Mixer
- Instant Pot
- Measuring Cup
- Measuring Spoons
- Parchment Paper or Silicone Mat
- Dutch Oven
- Slotted Spoon
- Baking Sheet
How To Make Instant Pot Bagels
- In the bowl of a stand mixer or a large bowl, add the warm water, sugar, and yeast. Let that sit for 5 minutes to activate the yeast.
- Add the flour and salt to the bowl.
- Fit the stand mixer with the hook attachment. Turn on the mixer and mix for 3-4 minutes. The dough will start off shaggy, but as the dough mixes, it will turn into a smooth ball.
- Lightly oil the bowl of the Instant Pot and add the dough to the Instant Pot. Cover the Instant Pot and turn on the "Yogurt" setting for 90 minutes.
- When the dough has doubled in size, remove the dough from the mixing bowl and place the dough on a lightly floured surface and divide the dough into 8 pieces.
- Roll each piece into a ball and place the dough balls on a parchment or silicone lined baking sheet.
- Stick one finger through the dough ball to make a hole in the middle and gently stretch the hole to make it slightly bigger.
- Allow the bagels to rest for 15 minutes on the baking sheet.
- Preheat the oven to 425 degrees.
- Meanwhile, bring a pot of water to a boil. Add the honey and allow the water to gently boil.
- Place 2-3 bagels in the boiling water at a time and boil each side for 1 minutes. When the bagels have boiled, place them back on the cooking tray or baking sheet. Top with any toppings you would like.
- Bake the bagels for 20-25 minutes until golden brown.
Step By Step Photos
Shaping the Instant Pot Bagels
After the dough has been divided into 8 equal pieces, roll the pieces into dough balls. Place them on a baking sheet. With your finger, create a hole in the middle of the dough ball. Gently stretch the hole to create the classic bagel shape. Allow the dough to rest for 15 minutes.
What Does Boiling The Bagels Do?
Boiling the bagels is an essential step when making bagels. It gives the crisp, chewy texture to the outside of the bagel.
For this recipe, I added honey to the boiling water. This gives a subtle sweetness to the outside of the bagel.
You can also add baking soda instead of honey. Baking soda will add an even chewier crust and make the bagels have a more pretzel like outside. 1 teaspoon of baking soda is plenty per pot of boiling water.
How Long Should The Bagels Boil?
Depending on how chewy you like your bagels, would depend on how long you should boil the bagels.
I found that 1 minute was plenty to get that chewy outside texture. If you prefer a less chewy bagel, start with 30 seconds per side and then go up from there. The bagels will puff while they are in the boiling water. Do not overcrowd the pot either. Keep the bagels in a single layer.
If you boil the bagels for too long, you run the risk of overboiling the bagels and then they will deflate when they get into the oven. You'll also get a wrinkly top on the bagel instead of a smooth skin. Try not to boil the bagels for more than 90 seconds on each side.
Making Bagels Without An Instant Pot
If you don't have an Instant Pot, you can still make this recipe.
Simply keep the dough on the counter and allow the dough to rise for 3-4 hours, or until it has doubled in size.
Then shape and boil the bagels as the recipe states.
Toppings For Instant Pot Bagels
This recipe makes a delicious plain bagel, but there are so many different options when topping bagels. Here are a few of our favorites. To make sure the toppings stick to the bagels, brush the bagels with a simple egg wash before baking.
- Sesame Seeds
- Poppy Seeds
- Everything Bagel Seasoning
- Coarse Salt
- Dehydrated Onion
- Garlic Powder
- Cheddar Cheese
- Oats
Frequently Asked Questions
Yes! These bagels freeze wonderfully. Allow the bagels to cool completely and then cut them in half. Place them in a gallon Ziploc bag and freeze for up to 3 months.
You won't be able to stick a toothpick into the bagel to check for doneness, so you'll need to keep an eye on the bagels. The bagels should be slightly browned and hollow when you tap on them.
Once the bagels are cooled, place them in a Ziploc bag or an airtight container. They will last for 3-4 days. Then they should be frozen.
Other Recipes To Try
Did you love these Instant Pot Bagels? I'd so appreciate it if you would give this recipe a 5-star review! That will help other hungry readers find my recipes!
And don't forget to tag me on Instagram or Facebook and share this recipe on Pinterest! Thanks for sharing this journey with me and enjoy these delicious recipes!
- Chicken Sausage and Mini Pepper Pasta
- Peppermint Bark Brownie Mix Cookies
- Baked Gingerbread Donuts- With Coconut Flour!
- Brown Sugar and Walnut Mini Tarts
- Brown Butter and Pecan Cookies
- Cinnamon and Sugar Kefir Snickerdoodles
- Chocolate Chip Sourdough Biscotti
- All in One Apple Cake
📖 Recipe
Homemade Bagels- Proofed in the Instant Pot
Equipment
Ingredients
- 2 teaspoon Active Dry Yeast
- 1 tablespoon Sugar
- 1 ½ cups Water Lukewarm
- 3 ½ cups Bread Flour
- 2 teaspoon Salt
- 1 tablespoon Honey
Instructions
- In the bowl of a stand mixer, add the water, sugar, and yeast. Let that sit for 5 minutes to activate the yeast.
- Add the flour and salt to the bowl. Fit the stand mixer with the hook attachment. Turn on the mixer and mix for 3-4 minutes. The dough will start off shaggy, but as the dough mixes, it will turn into a smooth ball.
- Lightly oil the bowl of the Instant Pot and add the dough to the Instant Pot. Cover the Instant Pot and turn on the "Yogurt" setting for 90 minutes.
- When the dough has doubled in size, place the dough on a lightly floured surface and divide the dough into 8 pieces.
- Roll each piece into a ball and place the dough balls on a parchment or silicone lined baking sheet.
- Stick one finger through the dough ball to make a hole in the middle and gently stretch the hole to make it slightly bigger.
- Allow the bagels to rest for 15 minutes on the baking sheet.
- Preheat the oven to 425 degrees.
- Meanwhile, bring a pot of water to a boil. Add the honey and allow the water to gently boil.
- Place 2-3 bagels in the boiling water at a time and boil each side for 1 minutes. When the bagels have boiled, place them back on the baking sheet. Top with any toppings you would like.
- Bake the bagels for 20-25 minutes until golden browned.
Notes
- The water should be lukewarm. Too cold and the yeast will take longer to activate, too warm and you run the risk of killing the yeast.
- After the bagels have cooled, place them in a Ziploc bag and freeze them for up to 4 months.
Glenda
Can't wait to try this proofing method! So smart!
david
These are great, I used malt liquid which is traditional Jewish bagels from the old school instead of the honey.
lynnswayoflife
I'm so glad you enjoyed them! Thanks for making my recipe!