Quick & Easy Plain Bagel recipe will make you never want to buy a store bought bagel again! These are so simple and freeze well for a quick, filling breakfast!
Quick & Easy Plain Bagel, AKA music to my ears! Bagels have always been one of my favorites! My favorite mornings when I was growing up is when my mom would run to Einsteins and bring home some bagels and Schmear. My go to combo was a Plain Bagel and Strawberry Schmear. Every time I take a bite of Bagel and Schmear it takes me back to grade school. And I love it. 
I used my Instant Pot to speed up the rising process, and to boil the bagels (to get that chewiness!) but you could definitely make these without the Instant Pot, it just won’t be quite as quick. You start out with a stiff dough, rise it, shape it, and then BOIL the dough! The longer you boil, the chewier it will be. After, it is time for an egg wash, then the bagels bake in the oven until they are golden to perfection! Once the bagels have completely cooled, I slice them in half and then freeze them sandwiching a piece of parchment paper. When i’m in the mood for nostalgia, I take it out of the freezer and pop them in the toaster for a quick breakfast! Yum!
Quick and Easy Plain Bagel
Quick & Easy Plain Bagel recipe will make you never want to buy a store bought bagel again! These are so simple and freeze well for a quick, filling breakfast!
Ingredients
- 2 tsp active dry yeast
- 1 1/2 Tbsp sugar divided
- 1 cup water divided
- 3 1/4 cup flour
- 5 tsp baking powder
- 2 1/4 tsp salt
- 1 egg white
Instructions
- Add the yeast, 1/2 Tbsp sugar, and 1/2 cup of warm water to the bottom of the bowl of a stand mixer. Let it proof and get bubbly for 5 minutes.
- After the yeast has proofed, add the remaining sugar, flour, baking powder and salt. Start mixing on low and gradually add in the water. The dough will be thick and shouldn’t stick to the bowl at all. If you live in an extremely dry or humid climate, you may need to either add a little water or a little flour to get the right consistency.
- Spray the pot of your Instant Pot with non stick spray. Turn on the Instant Pot to the NORMAL Yogurt setting. Place the dough inside and cover with a glass lid. Let it rise for 30 minutes. Once the 30 minutes is up, punch down the dough and remove it from the Instant Pot, then let it rest on the counter for 10 minutes. Alternatively, You can let it rise on a countertop for 1-2 hours or until it has doubled.
- Preheat oven to 425°. Add about 5 inches of water to your Instant Pot liner and set the Instant Pot to saute HIGH. Cover with a lid and bring the water to a boil. Alternatively, you can bring a pot of water to boil on the stove.
- Once the dough has been resting for 10 minutes, divide the dough into the number of bagels you want. You’ll be able to make 6 regular sized bagels or 8 smaller bagels. After you’ve divided the dough, roll each portion into a tight ball.
- Once all of the dough has been rolled into a ball, use your thumb and stab it through the center of the ball. Work the dough around your thumb until the hole in the middle is about 1 1/2 inches wide.
- Drop the shaped dough into the boiling water and boil for 2-3 minutes on each side. Use the end of a wooden spoon to flip them. I can usually fit 3 or 4 bagels into the Instant Pot at once so I boil in two batches.
- After the bagels have been boiled, place them onto a greased or silicone-lined cookie sheet. Brush the egg white onto the bagel.
- Bake at 425° for 25-30 minutes or until golden brown. Cool completely and then go nuts over these delicious little guys!
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Quick and Easy Plain Bagel
Ingredients
- 2 tsp active dry yeast
- 1 1/2 Tbsp sugar divided
- 1 cup water divided
- 3 1/4 cup flour
- 5 tsp baking powder
- 2 1/4 tsp salt
- 1 egg white
Instructions
- Add the yeast, 1/2 Tbsp sugar, and 1/2 cup of warm water to the bottom of the bowl of a stand mixer. Let it proof and get bubbly for 5 minutes.
- After the yeast has proofed, add the remaining sugar, flour, baking powder and salt. Start mixing on low and gradually add in the water. The dough will be thick and shouldn't stick to the bowl at all. If you live in an extremely dry or humid climate, you may need to either add a little water or a little flour to get the right consistency.
- Spray the pot of your Instant Pot with non stick spray. Turn on the Instant Pot to the NORMAL Yogurt setting. Place the dough inside and cover with a glass lid. Let it rise for 30 minutes. Once the 30 minutes is up, punch down the dough and remove it from the Instant Pot, then let it rest on the counter for 10 minutes. Alternatively, You can let it rise on a countertop for 1-2 hours or until it has doubled.
- Preheat oven to 425°. Add about 5 inches of water to your Instant Pot liner and set the Instant Pot to saute HIGH. Cover with a lid and bring the water to a boil. Alternatively, you can bring a pot of water to boil on the stove.
- Once the dough has been resting for 10 minutes, divide the dough into the number of bagels you want. You'll be able to make 6 regular sized bagels or 8 smaller bagels. After you've divided the dough, roll each portion into a tight ball.
- Once all of the dough has been rolled into a ball, use your thumb and stab it through the center of the ball. Work the dough around your thumb until the hole in the middle is about 1 1/2 inches wide.
- Drop the shaped dough into the boiling water and boil for 2-3 minutes on each side. Use the end of a wooden spoon to flip them. I can usually fit 3 or 4 bagels into the Instant Pot at once so I boil in two batches.
- After the bagels have been boiled, place them onto a greased or silicone-lined cookie sheet. Brush the egg white onto the bagel.
- Bake at 425° for 25-30 minutes or until golden brown. Cool completely and then go nuts over these delicious little guys!
Karli Bitner
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Christie says
How can I do this if I don’t have the yogurt button? I have the LUX IP.
karlibitner says
To proof dough in the Instant Pot you’ll need an Instant Pot with a yogurt button. If you don’t have the yogurt button, there is still hope for a quick rise!
Turn your oven on to warm (about 200°) for about 5 minutes, TURN THE OVEN OFF and then place the dough in a greased bowl inside the warm oven instead of in the Instant Pot then proceed with the remaining instructions.
Terri says
What if I do t have a glass lid?
karlibitner says
You can just use the regular lid, leave the vent open. 🙂
Maria says
Hi! I’ve got 2 quick questions… Your Asiago bagel requires a different amount of yeast than this one Asiago – 1/2 tsp, this one 2 tsp. Why is it a different amount? Also, if I wanted to add poppy seeds, should I follow the instructions on the asiago but instead of cheese add poppy or sesame?
Thank you! 🙂
Karli Bitner says
Hi Maria- Thank you for this comment! I transferred recipes over a while ago and apparently the 1/ went missing! It is all fixed now. You will want to use 1/2 tsp. Follow the instructions for the asiago and add poppy seeds or sesame seeds instead. 🙂