There’s nothing quite like a warm, freshly baked bagel from your own oven. This recipe is surprisingly simple and requires just a few basic ingredients. You’ll love the satisfaction of shaping, boiling, and baking your own bagels—and the delicious aroma that fills your kitchen. Customize them with your favorite toppings or fillings and enjoy a bakery-style breakfast any day of the week.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
In a large mixing bowl, combine warm water and sugar, then sprinkle in the yeast. Let sit for 5–10 minutes until foamy.
Add flour and salt to the yeast mixture and stir until a dough forms. Knead on a floured surface for about 8–10 minutes until smooth and elastic.
Place dough in a lightly greased bowl, cover, and let it rise for 1 hour or until doubled in size.
Punch down the dough and divide it into 8 equal pieces. Shape each into a ball, then poke a hole through the center and gently stretch to form a ring.
Place the shaped bagels on a parchment-lined tray, cover with a towel, and let rest for 10–15 minutes.
Meanwhile, bring a large pot of water to a boil and add baking soda
Boil bagels 1–2 at a time for 30–60 seconds per side, then remove and place back on the parchment-lined tray.
Sprinkle with desired toppings while still wet.
Bake in a preheated 425°F (220°C) oven for 20–25 minutes, or until golden brown.
Let cool on a wire rack before slicing or serving.
Servings and timing
This recipe makes 8 bagels. Preparation time: 20 minutes Rising time: 1 hour Boiling and baking time: 35 minutes Total time: 1 hour 55 minutes
Variations
Whole Wheat: Substitute half of the bread flour with whole wheat flour for added fiber.
Stuffed Bagels: Add cream cheese, jam, or chocolate chips inside the dough before shaping.
Sweet Toppings: Use cinnamon sugar or dried fruits for a breakfast twist.
Savory Options: Add shredded cheese, garlic, or herbs to the dough or as toppings.
Mini Bagels: Divide the dough into 12–14 pieces for smaller, snack-sized bagels.
No-Boil Version: For a shortcut, skip the boiling step, but note the texture will be softer.
Storage/Reheating
Store homemade bagels in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days or freeze for up to 2 months.
To reheat:
Toaster: Slice and toast for a crisp exterior.
Oven: Wrap in foil and warm at 350°F (175°C) for 10 minutes.
Microwave: Heat for 15–20 seconds for a quick soft option (best if not toasted).
FAQs
Do I have to use bread flour?
Bread flour is recommended for a chewy texture, but all-purpose flour can be used in a pinch with slightly less chew.
Why do you boil the bagels before baking?
Boiling helps set the crust, giving bagels their signature chewy texture and shiny finish.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough overnight after the first rise. Let it come to room temperature before shaping.
Can I freeze homemade bagels?
Yes, slice and freeze them in an airtight bag. Toast straight from frozen or thaw at room temperature.
How can I tell when the dough is properly kneaded?
The dough should be smooth, elastic, and slightly tacky but not sticky. A windowpane test can help confirm it.
Can I use instant yeast instead of active dry yeast?
Yes, reduce the proofing time slightly and skip blooming if using instant yeast.
How do I keep toppings from falling off?
Add toppings immediately after boiling while the bagels are still damp for better sticking.
Are homemade bagels healthier than store-bought?
Yes, because you control the ingredients—no preservatives, excess sodium, or unnecessary additives.
Can I make gluten-free bagels with this recipe?
This specific recipe is for wheat-based bagels, but you can substitute with a gluten-free bread flour blend designed for yeast baking.
Conclusion
Homemade Bagels bring a bakery-quality experience right to your kitchen with just a few simple ingredients. Chewy on the outside, soft on the inside, and customizable to your taste, they’re a fun and rewarding baking project. Whether you enjoy them plain, toasted, or topped with your favorite spread, these bagels are sure to impress and satisfy.
Homemade Bagels are chewy, golden, and deliciously satisfying, made with simple ingredients and baked fresh in your own kitchen. Customize with your favorite toppings and enjoy bakery-style results any day of the week.
In a large bowl, combine warm water and sugar. Sprinkle in the yeast and let sit for 5–10 minutes until foamy.
Add bread flour and salt. Mix until a dough forms.
Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
Place dough in a lightly greased bowl, cover, and let rise for 1 hour or until doubled in size.
Punch down the dough and divide into 8 equal pieces. Shape into balls, then poke a hole in the center of each and gently stretch into a ring.
Place bagels on a parchment-lined tray, cover with a towel, and let rest for 10–15 minutes.
Preheat oven to 425°F (220°C). Bring 10 cups of water and 2 tbsp baking soda to a boil in a large pot.
Boil bagels 1–2 at a time for 30–60 seconds per side. Return to the parchment-lined tray.
Sprinkle desired toppings onto bagels while they are still damp.
Bake for 20–25 minutes, or until golden brown. Cool on a wire rack before serving.
Notes
Use bread flour for the best chewy texture.Boiling is key to a classic bagel crust—don’t skip it unless opting for a softer texture.Add toppings immediately after boiling for better sticking.For overnight bagels, refrigerate the dough after the first rise and shape/bake the next day.Freeze baked bagels for up to 2 months; toast straight from frozen.
