Homemade bagels

Who doesn't like a fresh bagel and spread? Now you can make it yourself!

Everyone loves a great bagel with the right toppings. Expert and chef Randy Feltis teaches us how to make our favourite bagels at home!


For the poaching water

For the toppings


Homemade bagels: 

  • Serves 8-10
  • Prep time 1 hour
  • Overnight resting
  • Bake time 18 minutes



  1. Prepare the dough: In a mixer with a dough hook combine the maple syrup, yeast, and water, and proof for 5 minutes or until foamy.
  2. Add the flour, salt, and the yeast mixture.
  3. Mix on medium-low speed for 5 to 7 minutes, until the dough is well-formed around the hook.
  4. If the dough is very dry after 3 minutes, add 1 tablespoon of water.
  5. Cover with plastic wrap and set aside in a warm spot for 60 to 90 minutes, until the dough has almost doubled.
  6. Divide into 8 balls,  110g to 130 g.
  7. Take each dough ball and roll it into a rope about 9 inches long. Roll around your hand to form a bagel.
  8. Place each finished piece onto a baking sheet with parchment, cover, and refrigerate overnight.

The following day…. 

  1. Remove the pans from the fridge and let sit at room temp for 1 hour.
  2. Preheat the oven to 450°F
  3. In a large pot, bring two quarts of water to a boil with the maple syrup, baking soda, and salt.
  4. Boil 3 bagels at a time for 1 minute per side. Transfer the bagels back to the baking sheet, flipping them over so the smooth side is on top. Repeat with remaining bagels
  5. Sprinkle both sides with your choice of toppings and bake for 14 to 18 minutes or until lightly golden brown.