One Bagel Recipe

The bagel on a wooden cutting voard



For the bagels: 

  • 50g of warm water
  • 8g granulated sugar
  • 1g instant yeast
  • 3g maple syrup
  • 85g bread flour
  • 1 sprig of rosemary leaves, finely chopped
  • 1/4 tsp Morton’s Kosher salt

For boiling:

  • 4 cups of water
  • 2 tbsp of honey
  • 1 tsp of baking soda
  • Egg for egg wash
  • Flakey sea salt to top


  • In a small bowl, mix together the warm water, sugar, maple syrup and yeast together until everything is dissolved.
  • Add the flour, rosemary and salt to the top. Mix together using a wooden or rubber spatula until things have mostly come together.
  • Dump the dough onto a lightly floured surface and knead for 10 minutes until the dough is smooth and elastic. Don’t skimp on time here. Just because its a small amount of dough, doesn’t mean it needs less kneading time to develop the gluten! If you’ve kneaded the dough to perfection, it should slowly rise and fill back in when pressed with your finger.
  • Place the dough in a lightly greased bowl and allow it to rise for 1 hour or until doubled in size.
  • Then, shape into a bagel
  • Place the shaped bagel back in the bowl and allow it to rest and rise in a warm, draft free area for another thirty minutes.
  • Meanwhile, preheat the oven to 425ºF and bring to boil the water, honey and baking soda.
  • Boil the bagel for 90 seconds total, flipping halfway through.
  • Remove the bagel from the boiled water and let it dry slightly onto a paper towel.
  • Top the bagel with a flakey sea salt.
  • Bake the bagel for 8-10 minutes, then flip the bagel and bake again for another 6-8 minutes until completely golden.
  • Let the bagel cool on a rack before slicing and devouring!


You can easily make this into a plain bagel or one with a simple everything bagel topping. Simply remove the rosemary from the bagel dough. Then right after boiling, top the bagel with everything seeds or even poppy or sesame seeds! Every other step in the recipe will remain exactly the same.