Homemade Bagels- Proofed in the Instant Pot!

Dense, chewy, and so easy to make, these homemade bagels are proofed in the Instant Pot and are the perfect breakfast treat!

– 2 teaspoon Active Dry Yeast – 1 tablespoon Sugar – 1 ½ cups Water Lukewarm – 3 ½ cups Bread Flour – 2 teaspoon Salt – 1 tablespoon Honey


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.

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.

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.