Homemade Bagels- Proofed in the Instant Pot

5 from 21 votes

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

Prep Time2

Cook Time25

Total Time2 25

Course: Breakfast

Cuisine: American

Servings: Bagels

Calories: 221kcal

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 F.
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.

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.
Make sure to grease the Instant Pot before adding the dough or the dough will stick to the Instant Pot.
After the bagels have cooled, place them in a Ziploc bag and freeze them for up to 4 months.