It may sound dramatic, but it’s true. Prior to 2024, I hadn’t had a good bagel in years. The gluten free ones from the store are not good and I tried making them at home once and it was a disaster. That is, until I found Lovely Bell Bakes and her bagel recipe. They are so light and fluffy and it’s not a super complicated process.
Here’s how I make the best fresh milled flour bagels:
- 600g fresh milled hard white wheat (about 4 3/4 cup)
- 366g warm water (about 1 1/2 cup)
- 13g salt
- 10g instant yeast
- 24g honey
Mix flour, salt, and yeast in a bowl. In your stand mixer, combine honey and water. Gradually add dry ingredients while mixing. Knead for roughly 12 minutes, until dough is smooth and elastic but not sticky. Cover and let rise at least 50%. I’ve found this takes anywhere from an hour to an hour and a half. After the rise, punch down and shape. Put in a covered dish or container and let proof in the refrigerator overnight.
The next morning, fill a pot with water and drizzle some honey into it. I’m a “measure with your heart” kind of girl so I just give my honey bear a little squeeze. Once the water is boiling, add your bagels and boil for 1-2 minutes on each side. Remove the bagels and place them on a drying rack. Immediately brush with egg wash (egg + a little smidge of water). Then add your favorite toppings! We’ve used everything but the bagel seasoning, asiago cheese, cinnamon + Sucanat (raw sugar), but the possibilities are endless! Then bake at 450 degrees for 20 minutes.
Pro tip: place a sheet of aluminum foil on the bottom of your oven to help the bagels cook evenly.
Note: I don’t always measure my ingredients, but for this recipe, I think it is important. If you need a good kitchen scale, I recommend this one!
Enjoy!
Scratch Made Simple 
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