Easy and Detailed Bagel Making at Home Without a Mixer for Beginners

Pour water into a large bowl and microwave for 40 seconds to warm it up.

Add sugar, cooking oil, and salt to the warm water. Whisk until everything is completely dissolved.

Check that the water is lukewarm (not hot), then add the instant dry yeast and whisk to dissolve.

Add the bread flour to the mixture and mix with a spatula until no dry flour is visible.

Knead the dough in the bowl for about 1-2 minutes until it becomes sticky and forms a rough ball.

Shape the dough into a round ball, cover with plastic wrap, and let it rest at room temperature for 20 minutes.

After 20 minutes of resting, fold and press the dough from the outside in to develop its structure.

Knead for about 1 minute until the dough becomes a smooth ball, then cover and let it undergo its first fermentation for 30 minutes at room temperature.

After the first fermentation, wet your hands, lift the dough, and fold it inward about 10 times to strengthen it.

Shape the dough into a smooth ball again, cover, and let it undergo its second fermentation for 30 minutes at room temperature.

After the second fermentation, check if the dough is ready by poking it with a floured finger. The hole should slowly spring back.

Place the dough on a lightly floured surface, press to degas, and roll it into a long log.

Divide the dough into 6 equal pieces, aiming for 83-85g each.

Take each piece, flatten it, fold the edges into the center, pinch to seal, and roll it into a smooth ball.

Cover the dough balls with plastic wrap and let them rest for 15 minutes (bench time).

Take a rested dough ball and use a rolling pin to flatten it into a long oval. Flip it over, fold it into thirds, then fold it in half and pinch the seam.

Gently roll the dough into a 20cm long rope, leaving one end slightly thicker.

Flatten the thicker end with a rolling pin. Wrap the dough into a circle, place the other end on the flattened part, and pinch securely to seal the bagel shape.

Place the shaped bagels on a floured baking pan, cover with plastic wrap, and let them proof for a final 20 minutes.

In a pot, bring 700ml of water to a gentle simmer and dissolve the honey in it.

Carefully place the proofed bagels into the simmering water. Boil for 20 seconds on each side.

Remove the bagels from the water, drain excess water, and place them back on the baking sheet, leaving space between them.

Bake in an oven preheated to 200°C (392°F) for 12 minutes. For an air fryer, preheat to 170°C (338°F) for 5 minutes, bake for 8 minutes, flip, and bake for another 4 minutes.

Once baked to a golden brown, transfer the bagels to a wire rack to cool.