Gingerbread Bagels Recipe

Introduction

These Gingerbread Bagels combine the warm, spicy flavors of gingerbread with the chewy, satisfying texture of classic bagels. Perfect for a festive breakfast or a cozy afternoon snack, they bring a unique twist to your usual bagel routine.

Ingredients

• 3 1/2 cups all purpose flour (may need a bit more later)
• 2 packages active instant yeast
• 1/2 cup warm (but not hot) water
• 1/4 cup warm milk
• 1/2 cup molasses
• 1/4 cup brown sugar
• 1/2 tablespoon ground ginger
• 1/2 tablespoon nutmeg
• 1/2 tablespoon cinnamon
• 1/4 tablespoon allspice
• 1 teaspoon salt
• 1/2 cup cornmeal (for baking)
• 1 egg white, slightly beaten (for brushing)

Instructions

1. Step 1: In a small bowl, dissolve the yeast packets in the warm water. Let sit for 5-6 minutes until slightly foamy.
2. Step 2: Attach the dough hook to your stand mixer. Add half of the flour, then the yeast mixture, warm milk, molasses, brown sugar, spices, and salt. Mix on medium until combined.
3. Step 3: Gradually add the remaining flour, about 1/2 cup at a time, until the dough forms a large ball and is slightly sticky. Add a bit more flour if needed for the right consistency. Increase the mixer to medium-high and knead until the dough feels elastic.
4. Step 4: Transfer the dough to a greased or non-stick sprayed bowl. Cover with a damp towel and place in a warm spot to rise until doubled in size, about 1 hour.
5. Step 5: Punch the dough down and divide into 8–10 equal pieces. Shape each piece into a ball, poke a hole in the center, then stretch to form bagels. Place on a baking sheet, cover, and let rise again until doubled.
6. Step 6: Preheat the oven to 415°F (210°C). Bring a large pot of water to a full boil.
7. Step 7: Boil the bagels 2–3 at a time until they float to the top, about 2 minutes. Remove with a slotted spoon and drain.
8. Step 8: Pour cornmeal into a shallow dish. Dip the bottom of each boiled bagel in the cornmeal, then place on a parchment-lined baking sheet.
9. Step 9: Brush the tops of the bagels with beaten egg white.
10. Step 10: Bake for 20-25 minutes, or until golden brown. Cool on a wire rack before serving.

Tips & Variations

• For an extra festive touch, sprinkle a little coarse sugar or crystallized ginger on top before baking.
• You can substitute molasses with dark honey for a milder sweetness.
• If you don’t have a stand mixer, knead the dough by hand on a floured surface for about 10 minutes.

Storage

Store the bagels in an airtight container or bag at room temperature for up to 2 days. For longer storage, freeze them wrapped tightly for up to a month. To reheat, thaw at room temperature and warm in a toaster or oven for a few minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but you should dissolve active dry yeast in warm water first and let it activate for about 10 minutes before mixing it with the flour.

Are these bagels good toasted?

Absolutely! Toasting the gingerbread bagels brings out the spices and gives a lovely crispy texture, perfect with cream cheese or butter.

Gingerbread Bagels Recipe

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★★★★★

4.7 from 129 reviews

These Gingerbread Bagels bring festive flavors to a classic yeast bagel recipe, combining warm spices like ginger, nutmeg, cinnamon, and allspice with molasses and brown sugar for a sweet, aromatic twist. Perfectly chewy with a golden crust, they are boiled before baking to achieve authentic bagel texture.

• Author: Lena
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 20 minutes
• Yield: 8–10 bagels 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For Bagels:

• 3 1/2 cups all purpose flour (may need a bit more later)
• 2 packages Active Instant Yeast
• 1/2 cup warm (but not hot) water
• 1/4 cup milk, warmed
• 1/2 cup molasses
• 1/4 cup brown sugar
• 1/2 Tablespoon ground ginger
• 1/2 Tablespoon nutmeg
• 1/2 Tablespoon cinnamon
• 1/4 Tablespoon allspice
• 1 teaspoon salt

For Baking The Bagels:

• 1/2 cup corn meal
• 1 egg white, slightly beaten

Instructions

1. Activate Yeast: In a small bowl, dissolve the 2 packets of yeast in the warm (but not hot) water. Let it sit for 5-6 minutes until slightly foamy to ensure the yeast is active.
2. Mix Dough Ingredients: Attach the dough hook to your stand mixer. Add half of the flour first, then pour in the yeast mixture, warm milk, molasses, brown sugar, ground ginger, nutmeg, cinnamon, allspice, and salt. Mix on medium speed until combined.
3. Add Remaining Flour and Knead: Gradually add the remaining flour, about 1/2 cup at a time, until the dough comes together into a large ball that is slightly sticky. Adjust with a little more flour if needed. Increase mixer speed to medium-high and knead until the dough becomes elastic, about 5-7 minutes. Then transfer the dough to a greased bowl.
4. First Rise: Cover the bowl with a damp dish towel and place it in a warm spot. Allow the dough to rise until it doubles in size, approximately 1 hour.
5. Shape Bagels: Once risen, punch down the dough to release air. Divide the dough into 8-10 equal pieces. Form each piece into a ball, poke a hole through the center, and gently stretch to form the classic bagel shape. Place shaped bagels on a baking sheet.
6. Second Rise: Cover the shaped bagels with a damp towel and let them rise again in a warm place until doubled in size, about 30-45 minutes.
7. Preheat Oven and Boil Water: Preheat your oven to 415°F (213°C) and bring a large pot of water to a rolling boil.
8. Boil Bagels: Carefully drop 2-3 bagels at a time into the boiling water. Boil until they float to the top, about 2 minutes. Use a slotted spoon to remove the bagels and drain well.
9. Prepare for Baking: Pour cornmeal into a shallow dish. Dip the bottom of each boiled bagel into the cornmeal, then place the bagels on a parchment-lined baking sheet. Brush the tops with the beaten egg white using a pastry brush.
10. Bake: Bake in the preheated oven at 415°F (213°C) for 20-25 minutes until the bagels are deep golden brown and cooked through.
11. Cool and Serve: Remove the bagels from the oven and transfer them to a wire rack to cool slightly. Serve warm or at room temperature and enjoy the festive gingerbread flavor.

Notes

• If the dough is too sticky, add flour a tablespoon at a time to achieve a slightly sticky but manageable consistency.
• The boiling step is crucial to achieving the classic bagel chew and crust.
• Use warm milk and water but not hot to avoid killing the yeast.
• You can store leftover bagels in an airtight container for up to 3 days or freeze for longer storage.
• For extra flavor, sprinkle some coarse sugar or additional spices on top before baking.

Keywords: gingerbread bagels, holiday bagels, spiced bagels, molasses bagels, homemade bagels, festive breakfast, baked bagels