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Rustic Bulk Bagels

These bagels are highly customizable, from what you add to the dough, the toppings, or the size you make them we have made everything bagels by changing out the toppings, caramel apple bagels by adding dehydrated apple bits and kneaded in blueberries for blueberry bagels.

Serves 12-24


  • 2 lbs. - white flour

  • 1 lbs. (6oz) - warm water 110°

  • 4 tsp - sea salt

  • 4 tbsp. - ground flax seed

  • 1/3 cup -sugar


  • 1 - egg beaten

  • 1 tbsp. - water

  • Sesame seeds

  • Poppy seeds

  • Flax seeds

  • Onion flakes (dried)


To the warm water add 1/3 cup sugar stir to combine, sprinkle yeast on top and stir. Set aside to proof yeast.

To the flour add salt and ground flax, mix to combine. Add proofed yeast mixture to the flour stirring with a wooden spoon until a shaggy dough forms. * Dump onto counter and knead dough until smooth and it springs back when indented around 10-15 minutes. Resist the urge to add flour to the dough, it will be sticky and slightly tacky. If needed add more flour 1/4 cup at a time. Alternatively, you can mix in the stand mixer for 8 minutes or so until it comes clean from the sides of the bowl. Let dough rest in a well-oiled bowl covered with plastic wrap or a clean hand towel for 1.5-2 hours.

Punch dough down (here is where you decide each bagel size) Divide the bagels into 8-10-12-24 pieces, I usually weight the total dough out in grams and divide that into the number of bagels I want.

Pull sides of dough up to meet in the center to form a smooth ball, gently roll on the counter on bottom “pucker” to shape a ball. Rest dough on parchment lined baking sheets (if dough is very sticky dust with flour) After the last ball is rolled return to the first, with your thumbs pierce a hole in the center of the dough rotating the dough around to expand the ball and form the bagel shape. Cover with a clean damp dish cloth rest for 20 minutes.

While the dough is resting fill a wok or deep pan with water and add 2 tbsp. of honey set it over medium heat and bring to a simmer. Line a baking sheet with parchment paper and heavily grease with coconut oil. Gather toppings and beat egg with 1 tbsp. of water.

Once water is simmering add 4 bagels at a time and simmer for 1 minute per side, place bagels onto oiled baking sheet, add the next 4 bagels. While the next batch of bagels are simmering brush boiled bagels with the egg and top with seeds pressing gently to ensure contact. Repeat steps until the tray is full.

*Bake the bagels for 10 minutes pull out and slide a spatula under to make sure the haven’t stuck then bake for another 8-10 minutes. Cool baked bagels on cooling rack.

*At this point if you want to add blueberries or chopped dried fruit to the dough do so. Kneading them in.

* With this large batch there is usually 2 trays of bagels to be cooked. I cook the first batch for 10 minutes and the next batch is usually ready to go in. So, I overlap the baking. Baking the first batch and second batch for 8-10 minutes then pulling out the first batch and continue to cook the second batch for the final 8-10 minutes.

Recipe by Resolute Ridge©


Rustic Bulk Bagels
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