• Prep 15 mins
  • Rise Time 40 mins
  • Total 1h 20 mins
  • Easy
  • Serves 10


  • Contains Wheat

Tip: Allergy Advice

This dish contains the following allergens: Wheat

Cooking mode

Step-by-step instruction without your screen going to sleep


  • 1 ½ cups water (110F)
  • 1 ½ tablespoons dry active yeast
  • 1 tablespoon granulated sugar
  • 4 cups all-purpose flour
  • 1 tablespoon kosher salt

Water Bath

  • 4 cups water
  • 1 tablespoon baking soda

Toppings (Optional)

  • Coarse Salt, Everything Spice, Sesame seeds


  • Large Bowl
  • Large Pot
  • 2 Baking Sheets
  • Parchment Paper
  • Step 1

    Install the dough blade in the 72 oz Power Pitcher. Add the water, yeast, and sugar and allow to sit for 5 minutes. 

  • Step 2

    After 5 minutes, add the remaining dough ingredients. Install the lid, then select DOUGH and press START/STOP. 

  • Step 3

    Once the program in complete, place dough ball in a lightly oiled bowl. Cover loosely with plastic wrap and allow to rise for 40 minutes or until dough has doubled in size. 

  • Step 4

    While the dough is rising, prepare the water bath in a large pot. Bring water to a boil. 

  • Step 5

    Next, combine the baking soda and water bath to prepare for dipping the bagels. 

  • Step 6

    Preheat the oven to 350F and prepare two half sheet pans with parchment paper and pan spray. 

  • Step 7

    Once the dough is doubled, divide into 10 pieces and roll into rounds. To shape the bagel, pinch a hole in the center using your pointer finger and thumb and lightly stretch. Repeat for all the bagels and then allow to rest on the pan (6 per pan), covered in plastic wrap, for 20 minutes. 

  • Step 8

    Once the bagels have rested, place two bagels at a time in the boiling water. Boil for about two minutes on each side. Remove from the bath and place back on the baking pan. 

  • Step 9

    Once complete, add any desired toppings or seasonings and bake for approximately 20-25 minutes or until golden brown.