Homemade Bagels

Homemade Bagels became part of my weekend ritual after a trip to New York where I fell in love with the real deal and chewy and golden and fresh from the oven. When I came back home and no local bakery quite matched the texture I craved and so I decided to learn how to make them myself and after a few tries and some flour-covered afternoons and I found my go-to method. Now I make them often and especially when I want to slow down and enjoy the process of creating something truly satisfying.

These bagels are wonderfully chewy on the inside and perfectly crisp on the outside and customizable with whatever toppings you like. Whether you go with sesame and poppy seeds and or everything seasoning and the smell that fills your kitchen while they bake is worth the effort alone. If you’ve never made bagels at home before and I promise this recipe will make you feel like a total pro.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Bread flour – Gives the dough strength and that classic chewy bagel texture.
• Warm water – Activates the yeast and brings the dough together smoothly.
• Instant yeast – Helps the dough rise and form structure.
• Sugar – Feeds the yeast and adds a hint of sweetness to the dough.
• Salt – Balances the flavor and strengthens the dough.
• Honey – For the water bath, it adds a subtle sweetness and helps with browning.
• Toppings (sesame, poppy seeds, everything seasoning) – Finish each bagel with texture and flavor.

Tools You’ll Need

• Large mixing bowl – To mix and knead the dough.
• Measuring cups and spoons – Ensures accuracy in your ingredients.
• Stand mixer with dough hook (optional) – Great for kneading, but you can do it by hand too.
• Slotted spoon – For lifting bagels out of the boiling water.
• Large pot – For boiling the bagels before baking them.
• Baking sheet – Where the bagels bake to golden perfection.
• Parchment paper – Prevents sticking and makes clean-up easy.
• Clean kitchen towel – To cover the dough while it rises.

Instructions

Step 1:

I start by combining warm water, yeast, and sugar in a bowl and letting it sit for about 5 minutes until it gets foamy.

Step 2:

Then I add in the flour and salt and stir to form a shaggy dough and then knead it until it’s smooth and elastic and about 10 minutes by hand or 6 with a dough hook.

Step 3:

I shape the dough into a ball and place it in a greased bowl and cover it with a towel and let it rise in a warm spot for about 1 hour or until doubled.

Step 4:

Once it’s risen and I punch down the dough and divide it into 8 equal pieces. I roll each into a ball and then poke a hole in the center and stretch it gently into a bagel shape.

Step 5:

I bring a large pot of water to a boil and add honey to the water. I gently boil each bagel for about 1 minute per side.

Step 6:

As they come out and I place them on a parchment-lined baking sheet and then press them into my toppings or sprinkle them on top.

Step 7:

I bake the bagels at 425°F for about 20–22 minutes until golden brown and glossy and then let them cool slightly before serving.

Tips

If you want your bagels extra chewy and I recommend using bread flour instead of all-purpose. Don’t skip the boiling step and it’s what gives bagels their signature texture. You can also make the dough the night before and let it rise slowly in the fridge and then shape and bake in the morning. Feel free to experiment with fillings too like cinnamon and raisins or shredded cheese mixed into the dough.

Ways to Serve

Toasted with cream cheese or butter

Turned into a breakfast sandwich with eggs and bacon

Filled with turkey and avocado for a hearty lunch

Served plain alongside soup or salad

Frequently Asked Questions

Can I freeze Homemade Bagels?

Yes and they freeze beautifully! Just slice them before freezing and toast straight from the freezer when ready to eat.

What’s the difference between using all-purpose and bread flour for Homemade Bagels?

Bread flour gives a chewier and more authentic texture and while all-purpose works and it won’t be quite as dense.

Do I have to boil the bagels?

Yes and boiling them is key to that classic crusty exterior and it also helps the toppings stick better.

See You in the Kitchen

I hope you give these Homemade Bagels a try! They’re easier than you might think and so rewarding to make from scratch. I’d love to hear what toppings you choose or how you customize yours!

Happy Cooking!

Print