Simple ingredients that are easy to find in any kitchen
Perfect chewy texture with a crisp crust
Customizable with your favorite toppings
Great for breakfast sandwiches or toasted with cream cheese
Much fresher and more flavorful than store-bought bagels
A fun baking project that yields impressive results
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
bread flour
warm water
active dry yeast
granulated sugar
salt
baking soda (for boiling water)
egg (for egg wash)
sesame seeds, poppy seeds, or everything seasoning (optional)
Directions
In a large bowl, combine warm water, sugar, and yeast. Let it sit for about 5 minutes until foamy.
Add bread flour and salt to the mixture and mix until a dough forms.
Knead the dough on a lightly floured surface for about 8–10 minutes until smooth and elastic.
Place the dough in a lightly greased bowl, cover, and let it rise for about 1 hour or until doubled in size.
Punch down the dough and divide it into equal portions. Roll each portion into a ball, then poke a hole in the center and gently stretch it to form a bagel shape.
Place the shaped bagels on a lined baking sheet and let them rest for about 15 minutes.
Bring a large pot of water to a boil and add baking soda.
Boil each bagel for about 30–60 seconds per side. Remove with a slotted spoon and place back on the baking sheet.
Brush the tops with beaten egg and sprinkle with your preferred toppings.
Bake in a preheated oven at 425°F (220°C) for 18–22 minutes or until golden brown.
Everything bagels Top with a mixture of sesame seeds, poppy seeds, dried garlic, dried onion, and salt.
Cinnamon raisin bagels Add cinnamon and raisins to the dough before kneading.
Cheese bagels Sprinkle shredded cheddar or asiago cheese on top before baking.
Whole wheat bagels Replace part of the bread flour with whole wheat flour for a heartier flavor.
Blueberry bagels Add dried or fresh blueberries to the dough for a slightly sweet variation.
Storage/Reheating
Room temperature Store bagels in an airtight container or bag for up to 2 days.
Refrigerator Keep in a sealed container for up to 5 days, though refrigeration may slightly dry them out.
Freezer Freeze bagels in a freezer-safe bag for up to 3 months. Slice them first for easier reheating.
Reheating Toast directly from room temperature or frozen. You can also warm them in the oven at 350°F (175°C) for about 5–8 minutes.
FAQs
Why are bagels boiled before baking?
Boiling sets the crust and gives bagels their signature chewy texture.
Can I use all-purpose flour instead of bread flour?
Yes, but bread flour is recommended because it has higher protein content, which helps create a chewier texture.
Why didn’t my bagels rise properly?
This may happen if the yeast is old or if the dough did not have enough time to rise.
Can I make the dough the night before?
Yes, you can refrigerate the dough overnight for a slower fermentation and deeper flavor.
How do I make bagels shiny on top?
Brushing them with egg wash before baking gives them a shiny golden crust.
Do I need baking soda in the boiling water?
Baking soda helps create the classic bagel crust and improves browning during baking.
Can I make mini bagels?
Yes, simply divide the dough into smaller portions and reduce the baking time slightly.
Why are my bagels dense?
Dense bagels can result from under-kneading the dough or using too much flour.
What toppings work best for bagels?
Sesame seeds, poppy seeds, everything seasoning, coarse salt, and shredded cheese are popular choices.
Can bagels be made without yeast?
Traditional bagels use yeast, but there are quick bagel recipes that use baking powder instead.
Conclusion
Homemade bagels are a rewarding baking project that delivers delicious results. With their chewy interior, crisp crust, and endless topping possibilities, they are perfect for breakfast, brunch, or a satisfying snack. Once you try making bagels from scratch, you may never go back to store-bought versions.
These homemade bagels are perfectly chewy on the inside with a golden, slightly crisp crust on the outside. Made with simple pantry ingredients, this easy homemade bagel recipe includes the classic boiling step that creates authentic bakery-style texture. Perfect for breakfast sandwiches, toasted with cream cheese, or topped with sesame seeds, these fresh bagels are far more flavorful than store-bought versions
Author:Catherine
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:1 hour 45 minutes
Yield:8 bagels
Category:Breakfast
Method:Boiling
Cuisine:American
Diet:Vegetarian
Ingredients
4 cups bread flour
1 ½ cups warm water
2 ¼ teaspoons active dry yeast (1 packet)
2 tablespoons granulated sugar
1 ½ teaspoons salt
1 tablespoon baking soda (for boiling water)
1 egg (for egg wash)
Sesame seeds, poppy seeds, or everything seasoning (optional toppings)
Instructions
In a large bowl, combine warm water, sugar, and active dry yeast. Let sit for about 5 minutes until foamy.
Add bread flour and salt to the mixture and mix until a dough forms.
Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic.
Place the 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 portions.
Roll each portion into a ball, then poke a hole in the center and gently stretch it to form a bagel shape.
Place the shaped bagels on a lined baking sheet and let them rest for 15 minutes.
Bring a large pot of water to a boil and add baking soda.
Boil each bagel for 30–60 seconds per side, then remove with a slotted spoon and return to the baking sheet.
Brush the tops with beaten egg and sprinkle with your favorite toppings.
Bake in a preheated oven at 425°F (220°C) for 18–22 minutes, or until golden brown.
Let bagels cool slightly before serving.
Notes
Bread flour is recommended because its higher protein content creates a chewier bagel texture.Boiling the bagels before baking is essential for achieving the classic dense crumb and shiny crust.For deeper flavor, the dough can be refrigerated overnight for slow fermentation.Slice bagels before freezing to make reheating easier.
