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The Fastest Bagels in the West

If you want amazing bagels in a hurry, this is your recipe. With absolutely no proofing time, a beautiful crust, and the perfect amount of chew, this an amazing recipe even if you're not in some kind of bagel-centric time crunch.



12 bagels


About 1 hour total (45 minutes active)


800gbread flour480gwarm water (80°F / 26°C)40gsugar24gsalt20gyeast



Preheat your oven to 425°F (220°C)

Prepare 2 parchment oiled and lined baking sheet or silicone mat lined baking sheets.


Put all ingredients into the bowl of a standing mixer and using the hook attachment mix on medium (level 4 on a KitchenAid) until smooth and pliable — about 10 minutes.


Weigh the dough and divide into 12 equal parts (roughly 112g each).


Roll each bagel into a ~12in. rope.

Wrap the rope around you hand with the ends in your palm, roll the dough away from you on your work surface, twisting the ends together as you roll.

Repeat until you have 12 bagels.


Bring 2L of water to a rolling boil in a saucepan, then boil bagels in batches of 1 or 2.

Let boil for 1 minute, then flip and boil on the other side for an additional minute.

Remove and place on an oiled and parchment- or silicone-lined baking sheet.

Repeat with remaining bagels.


Bake until golden brown — about 20 minutes.

7Cool + Serve

Allow bagels to cool on a cooling rack for at least 20 minutes. Serve.