Homemade Bagels- Proofed in the Instant Pot!

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. Otherwise, these bagels are a delicious breakfast treat!

• There's nothing better than a fresh out of the oven bagel! You can never get that piping hot bagel from the grocery store. Homemade is the way to go!
• You can top these bagels with your favorite toppings! There's no limit to the amount of toppings you can add.
• This recipe is so easy to make! Don't be intimidated, bagels are easier to make than you would think.

• 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.

• Stand Mixer
• Instant Pot
• Measuring Cup
• Measuring Spoons
• Parchment Paper or Silicone Mat
• Dutch Oven
• Slotted Spoon
• Baking Sheet

1. In the bowl of a stand mixer, add the water, sugar, and yeast. Let that sit for 5 minutes to activate the yeast.
2. Add the flour and salt to the bowl.
3. 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.
4. 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.
5. When the dough has doubled in size, place the dough on a lightly floured surface and divide the dough into 8 pieces.
6. Roll each piece into a ball and place the dough balls on a parchment or silicone lined baking sheet.
7. Stick one finger through the dough ball to make a hole in the middle and gently stretch the hole to make it slightly bigger.
8. Allow the bagels to rest for 15 minutes on the baking sheet.
9. Preheat the oven to 425 degrees.
10. Meanwhile, bring a pot of water to a boil. Add the honey and allow the water to gently boil.
11. 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.
12. Bake the bagels for 20-25 minutes until golden browned.

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.

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.

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.

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.

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.

There are so many different options when topping bagels. Here are a few of our favorites.

• Sesame Seeds
• Poppy Seeds
• Everything Bagel Seasoning
• Coarse Salt
• Dehydrated Onion
• Cheddar Cheese
• Oats

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.

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!

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One Bowl Chocolate Chip Banana Bread

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More Breakfast 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