These homemade Spiced Chai Bagels are deeply flavourful with warm spices and just enough sweetness. Chewy, easy to make, and delicious!
In this case, I procrastinated actually photographing and posting it, as apparently there’s no search traffic at all for “chai bagels”.
Well, that’s a shame, because these chai spiced bagels are FANTASTIC. Richly spiced with warming spices, all you really need is a schmear of cream cheese - heaven!
These came about as the quasi-logical next step in making chai spiced recipes.
It all started out with my Chai Cake. This was - hands down - the most popular flavour on my menu, back when I was doing wedding cakes.
It’s also the cake that got me in Rachel Ray’s magazine.. Over a decade ago!
Chewy Chai Blondies, Chai Cinnamon Rolls, Chai Shortbread, Milk Chocolate Chai Truffles... and, of course, my version of a Pumpkin Chai Latte!
The warm spices used in my chai spice mix just pair SO well with sweet baked goods, and these homemade bagels are a prime example!
Right from the time the dough is kneaded together, the aroma coming off it is intoxicating.
When you get to actually baking them, your house will be filled with the most amazing aroma... and the flavour of the bagels definitely lives up to the smell!
If you’re a fan of spicy baked goods, you’ll definitely want to give this recipe a go!
Ingredients
This recipe uses super simple ingredients that are easy to find in any grocery store. A few notes for you:
All-Purpose Flour
I use all purpose flour for this recipe, but bread flour would also work.
You can use some whole wheat flour, but I wouldn’t recommend subbing out more than ⅓ or so of the flour for whole wheat flour.
If you do, you’ll want to add some extra water.
I have not made this recipe with self rising flour.
The Spices
I use the same warm spices and proportions that I do in my chai cake. You only need four fairly basic spices for this:
Ground Cardamom, Ground Cinnamon, Ground Cloves, Ground Nutmeg
Unsweetened Instant Black Tea
For best results, I recommend using Unsweetened Instant Black Tea Powder (unsweetened!), if you can find it.
Apparently it’s not a thing, here in Canada. That's OK, I order it from the USA, and generally have a canister on hand!
If you don’t have the black tea powder, you’ll want to use a few black tea bags to brew STRONG tea and use it in place of the warm water.
Note: You can use your favorite chai tea bags if you’d like, but the spice mix will definitely overpower it!
Everything Else
Rounding out this recipe, you will need:
Granulated Sugar
Active Dry Yeast
Pure Vanilla Extract
Large Egg
Salt
... I just don’t really have anything to add, as far as these last few ingredients go!
How to Make Chai Bagels
The full recipe is in the recipe card at the end of this post, here is the pictorial walk through:
Make the Dough
Measure warm water into a glass measuring cup or bowl. Stir in the yeast and about 1 tablespoon of the sugar, allow to stand for 10 minutes – it should get very bubbly.
In a large mixing bowl, combine flour, remaining sugar, instant tea, salt, and spices. Pour in yeast mixture and vanilla extract, stir well to combine.
Once dough is fully kneaded, place in a greased bowl, cover with plastic wrap, and allow to rise for one hour, or until doubled in size.
Form the Bagels
Line two baking sheets with parchment paper.
Once dough has doubled, punch it down, and divide it out.
We divided the mixture into 8 equally sized balls, for medium-large bagels – but you can make them smaller or larger by dividing into 12, 10, or 6 equal sized pieces.
There are two main ways of forming bagels – with roll each lump of dough into a thick “snake” and secure the ends together, or roll each lump into a smooth ball before poking a finger though.
Once you have a hole made, stretch the ring of dough out a bit to enlarge the hole. Personally, I prefer the latter.
As your bagels are resting, preheat oven to 350 F.
Boil and Bake the Bagels
Bring a large pot of water to a boil. Add the remaining sugar, stir well, turn heat down a little, allowing water to simmer rather than boil.
2 or 3 at a time, drop your bagels into the simmering water, allow to cook for 1 minute, then flip each and allow to cook for another minute.
Drain well, place on lined baking sheets.
Whisk egg together with 1 tablespoon of water, brush over the tops and sides of each bagel.
Allow to cool for a few minutes before cutting and serving.
Leftovers
Once cooled to room temperature, these chai bagels can be stored in an airtight container on the counter for a few days, or in the fridge for about a week.
More Bagel Recipes
Looking for more fantastic bagels to make? Here are some options for great bagels at home!
Banana Nut Bagels
Blueberry Bagels
Everything Bagels
Garden Veggie Bagels
Gluten-Free Bagels
How to Make Bagels
Jalapeno Cheddar Beer Bagels
Marble Rye Bagels
Mini Bagels
Montreal Bagels
Pretzel Bagels
Pumpernickel Everything Bagels
Rainbow Bagels
Red Velvet Bagels
Roasted Garlic Asiago Bagels
Roasted Red Pepper Bagels
Rye Bagels with Caraway Seeds
Seeded Whole Wheat Flax Bagels
Smoky Cheese Bagels
Whole Wheat Spinach Bagels
... and a few seasonal / holiday options, too:
Christmas Bagels
Gingerbread Bagels
Heart Shaped Bagels
Hot Cross Bagels
Maple Pumpkin Spice Bagels
Paska Bagels
Share the Love!
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Homemade Spiced Chai Bagels
Equipment
- 2 Baking Sheets
- Parchment Paper
- Large pot
Ingredients
Dough:
- 1.5 cups warm - not hot - water
- 4 teaspoon Active Dry Yeast
- 1 cup Granulated Sugar
- 3 ½ cups All Purpose Flour
- 3 tablespoon Unsweetened Instant Black Tea
- 1 ¾ teaspoon Salt
- 1 ½ teaspoon Ground Cardamom
- 1 ½ teaspoon Ground Cinnamon
- ¾ teaspoon Ground Cloves
- ¾ teaspoon Ground Nutmeg
- 1 tablespoon Vanilla Extract
Assembly:
- ¼ cup Granulated Sugar
- 1 Large Egg
Instructions
Make the Dough
- Measure warm water into a glass measuring cup or bowl. Stir in the yeast and about 1 tablespoon of the sugar, allow to stand for 10 minutes – it should get very bubbly.
- In a large mixing bowl, combine flour, remaining sugar, instant tea, salt, and spices. Pour in yeast mixture and vanilla extract, stir well to combine.
- Dump dough out onto a floured surface, knead until soft and elastic, 5-10 minutes. Alternatively, use a stand mixer with a dough hook for about 7 minutes, or until dough is smooth and elastic.
- Once dough is fully kneaded, place in a greased bowl, cover with plastic wrap, and allow to rise for one hour, or until doubled in size.
Form the Bagels
- Line two baking sheets with parchment paper.
- Once dough has doubled, punch it down, and divide it out.
- We divided the mixture into 8 equally sized balls, for medium-large bagels – but you can make them smaller or larger by dividing into 12, 10, or 6 equal sized pieces.
- There are two main ways of forming bagels – with roll each lump of dough into a thick “snake” and secure the ends together, or roll each lump into a smooth ball before poking a finger though.
- Once you have a hole made, stretch the ring of dough out a bit to enlarge the hole. Personally, I prefer the latter.
- Once you have all of your bagels formed, set them on the baking sheets to rise for another 10 minutes.
- As your bagels are resting, preheat oven to 350
Boil and Bake the Bagels
- Bring a large pot of water to a boil. Add the remaining sugar, stir well, turn heat down a little, allowing water to simmer rather than boil.
- 2 or 3 at a time, drop your bagels into the simmering water, allow to cook for 1 minute, then flip each and allow to cook for another minute.
- Drain well, place on lined baking sheets.
- Whisk egg together with 1 tablespoon of water, brush over the tops and sides of each bagel.
- Bake for 35-37 minutes if you made 8 bagels. Otherwise, aim for 32-35 minutes (small) or 37-40 minutes (large), until golden brown.
- Allow to cool for a few minutes before cutting and serving.
Notes
Nutrition
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