Skip to main content

Gingerbread Bagels

Gingerbread Bagels
Soft on the inside and chewy on the outside, these bagels have a hint of sweet and are full of spice.
Yield 8 -10 bagels



  • 1/2 cup warm water (110-115°F)
  • 2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Platinum Yeast
  • 1 teaspoon granulated sugar
  • 3 1/2 cups bread flour, divided
  • 1/4 cup milk (110-115°F)
  • 1/2 cup molasses
  • 1/4 cup brown sugar
  • 1 tablespoon ground ginger
  • 1/2 tablespoon nutmeg
  • 1/2 tablespoon ground cinnamon
  • 1/4 tablespoon allspice
  • 1 teaspoon table salt
  • 1/2 cup corn meal (for bottoms of bagels)
  • 1 egg white (for brushing on bagels)


  • In bowl of a stand mixer, add warm water, yeast and sugar; whisk to combine. Allow to rest for 5 minutes.
  • To mixer bowl, add in 1 1/2 cups flour, warm milk, molasses, brown sugar, all of the spices and salt. Mix on medium speed using a paddle attachment.
  • Switch to dough hook. On low speed, add enough of the remaining flour, 1/2 cup at a time, until the dough comes together in a ball and is only lightly sticky.
  • Turn mixer on to medium speed and knead until the dough is soft and elastic. When you pull at it, it should bounce back.
  • Turn dough out into a greased bowl (with baking spray or lightly greased with butter). Cover and place in a warm spot. Allow dough rise and double in size.
  • Punch dough down. Turn dough out onto a clean surface. Divide evenly into 8-10 pieces. Shape each piece into a ball.
  • Poke a hole in the center of each ball and slightly stretch it out to form a bagel shape.
  • Set bagels on a parchment-lined baking sheet. Cover; let rise until doubled in size, or until indentation remains after lightly touching with finger.
  • Meanwhile, bring a large pot of water to a boil. Preheat oven to 415°F.
  • Once bagels have finished rising, place 2-3 bagels at a time into the boiling water and boil until they float to the top. Using a slotted spoon, remove bagels from the water onto a cooling rack.
  • Add cornmeal to a shallow baking dish, and place the bottom of each bagel in the cornmeal and then place bagels on a parchment paper-lined baking sheet.
  • Brush each bagel top with egg white.
  • Bake until golden brown, about 20-25 minutes.


Recipe by Carrie Burrill.

Did you make this recipe?

We want to see it! Tag @redstaryeast and use hashtag #redstaryeast

Review & Comments

Stacey | Reply

5 stars
These bagels taste amazing and are simple to make! I was a little worried at first. I have never made bagels before and I was worried they weren’t rising enough…But they turned out great! I did add a half cup of raisins to the recipe. I would definitely make these again!They will make a wonderful Christmas gift.

Leave a Reply

Made the recipe? Rate it!