How long does it take to make Bagel?

Shape the risen dough into rings, let rise about 20 more minutes, and boil in a wide pot 30 seconds per side, 2–3 at a time; lift out with a slotted spoon onto a baking sheet lined with parchment paper.

2 hr 4 minTotal

24 minActive time

1 hr 40 minSetting

Step by Step

#	What to do	How long
1	Mix the flour, yeast and salt in a large bowl	1 min
2	Add the lukewarm water and olive oil and Knead about 10 minutes	10 min
3	Cover and Let rise about an hour in a warm place	1 hr
4	Divide the dough into balls and roll each ball into a rope long	1 min
5	Join the ends of each rope into a ring and place the rings on a baking sheet lined with parchment paper	1 min
6	Let rise another 20 minutes	20 min
7	Preheat the oven to 200°C (390°F)	12 min
8	In a wide pot, bring the water to a boil and cook each Ring in it 30 seconds per side. Lift out with a slotted spoon and return to the baking sheet	1 min
9	Bake 15–20 minutes	18 min

How to Tell It's Done

until the dough is smooth, pliable and doesn't stick to your hands
until the dough doubles in size
until the rings browned

Tips

Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.
Press the ends together firmly: a loose join opens in the boiling water and the ring falls apart.
Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.

Common Mistakes

For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
The short boil sets the surface of the dough before baking: the crust comes out shiny and chewy and the inside stays soft. Boiling too long thickens the crust and keeps the ring from rising in the oven.
Check by the cue (until…), not just the clock: every oven bakes a little differently.

More Ways

Brush with egg yolk or beaten egg, sprinkle with sesame, poppy or nigella seeds, and bake at 190–200°C (375–390°F) for 15–20 minutes, until the bagel is well browned.
For German-style pretzels, stir baking soda into the boiling water, about 50 g per liter, and dip each piece in it for about 30 seconds.
Jerusalem bagel is not boiled: roll each ball into a rope, dip it in water and immediately roll it in sesame, join into a ring and bake at 200–220°C (390–430°F) for about 15 minutes, until golden.
Stretch the balls into long, narrow rings, let rise about half an hour, brush with beaten egg, sprinkle generously with sesame and bake about 15 minutes, until the bagel is golden.
Pretzel: roll each piece into a rope thin at the ends and thick in the middle, and twist the ends into the pretzel shape; dip for 30 seconds in boiling water with baking soda, brush with egg and sprinkle with coarse salt or sesame.

The full recipe: Bagel →