Boil each ring in malt-sweetened water for exactly a minute a side before baking — the boil gelatinizes the surface starch, which is what gives a real bagel its shine and chew.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep30 min plus overnight proof
Cook22 min
Makes8 bagels
CuisineJewish
Cost$
Vegan
Contains gluten · sesame
Make it gluten-free: swap in a gluten-free flour blend (check the other labels too).
Yes — bake it in a small pan or dish that fits the basket, at about 25°F below the recipe temperature. Air fryers run hot and fast, so check it early; no flipping needed.
Can you freeze Bagels? — Yes
Yes — freeze it well-wrapped, then reheat or toast straight from frozen. Frost or glaze after thawing.
Can you make Bagels ahead of time? — Yes
Yes — bake it a day or two ahead; it keeps well-wrapped at room temperature and freezes cleanly. Add any frosting or glaze close to serving.
Is Bagels gluten-free? — Not as written
Not as written — it contains gluten. Make it gluten-free: swap in a gluten-free flour blend (check the other labels too).
Is Bagels vegan? — Yes
Yes — no meat, seafood, dairy, egg, or honey in it as written.
Community Notes
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