Soft and chewy inside with a light golden-brown crust—these Easy Homemade Bagels are delightful. Bake them plain or top with everything bagel seasoning. Toasted and spread with whipped cream cheese, they make a perfect breakfast.
Table of Contents
- Homemade Bagels – Recipe Overview
- Ingredients Needed
- Substitutions
- The Best Baking Tools
- Let’s Make These Homemade Bagels!
- Recipe Tip
- Recipe FAQs
- More Breakfast Treats to Enjoy!
- Easy Homemade Bagels Recipe
Homemade Bagels – Recipe Overview
This straightforward bagel recipe uses just a few pantry staples and yields bagels with a chewy interior and a thin, shiny crust. Bread flour provides the higher protein needed for that classic bagel chew, while a brief boil in a baking soda and honey water bath helps develop color and a slightly sweet crust. I use instant yeast for a typical rise of 60–90 minutes; active dry yeast will work too but takes longer (about 2–2½ hours).
After the boil, brush with an egg wash, add everything bagel seasoning if you like, and bake until light golden brown. From start to finish you can have delicious homemade bagels in about two hours, with most hands-on time up front.
Ingredients Needed
Below are the main ingredients for these easy homemade bagels. The recipe card provides precise measurements; using a kitchen scale (metric) gives the best consistency.
- Bread flour – higher protein for the ideal chewy crumb and sturdy crust.
- Warm water – for activating the yeast (about 90–110°F). Also use boiling water for the bath.
- Instant (quick-rise) yeast – for a 60–90 minute rise. Active dry yeast can be substituted with a longer rise.
- Salt – enhances flavor and strengthens the dough.
- Granulated sugar – small amount to feed the yeast and balance flavor.
- Honey – added to the boiling bath for a subtle sweetness; optional in the dough.
- Baking soda – used in the boiling bath to develop color and texture.
- Egg yolk + water – mixed for an egg wash to give the bagels shine.
- Everything bagel seasoning – optional topping for classic flavor.
Substitutions
You can swap maple syrup or barley malt syrup for the honey in the boiling bath. Active dry yeast works instead of instant yeast, but allow more rising time. Avoid all-purpose or whole wheat flour if you want authentic chewy bagels—bread flour yields the best texture.
The Best Baking Tools
Helpful tools for making bagels:
- Stand mixer with a dough hook, or mix and knead by hand.
- Dough whisk (or a sturdy spatula) and large mixing bowl.
- Silicone baking mat or parchment-lined baking sheet.
- Baking sheet, bench scraper or sharp knife to divide dough.
- Large pot for the boiling baking soda bath.
- Fine-mesh strainer or flat slotted spatula to lift bagels from the bath.
- Wire cooling rack and an oven thermometer for accurate baking.
Let’s Make These Homemade Bagels!
This summary highlights the main steps. See the recipe card for exact measurements and timing.
Recipe Tip
Mixing by hand with a dough whisk and then kneading by hand works just as well as using a stand mixer.
Step 1 — Prepare the dough: Combine warm water, instant yeast, and sugar and let the mixture sit 5–10 minutes until foamy. Mix in bread flour and salt to form a thick, slightly dry dough.
Step 2 — Knead and rise: Turn the dough onto a lightly floured surface and knead 5–7 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise 60–90 minutes until doubled.
Step 3 — Shape the bagels: Punch down the dough and divide into eight equal pieces. Roll each into a ball on an unfloured surface, then create a hole in the center with your thumb and finger and gently stretch to form a ring. Place on the prepared baking sheet, cover, and rest 10 minutes.
Step 4 — Prepare the boil and oven: Preheat the oven to 425°F. Bring 6–8 cups of water to a boil in a large pot, then stir in baking soda and honey. Mix the egg wash (one egg + 1 tablespoon water) and set aside.
Step 5 — Boil the bagels: Boil 2–3 bagels at a time, 1 minute per side (up to 2 minutes total per bagel for a chewier crust). They will puff and look wrinkled—this is normal. Remove with a fine-mesh strainer or slotted spatula and drain briefly on the baking sheet.
Step 6 — Bake: Brush each bagel with egg wash, sprinkle with everything bagel seasoning if desired, and bake 20–25 minutes at 425°F until shiny and light-to-medium golden brown. Cool on a wire rack.
Recipe FAQs
All-purpose flour has less protein, so the bagels will be less chewy and may not develop the same texture. For best results use bread flour.
Yes. Cool completely, wrap individually in plastic wrap, and store in a sealed bag or container. Thaw to room temperature, then toast before serving. Store frozen up to one month.
Roll each portion into a ball and poke a hole through the center with your thumb and finger, then stretch slightly. Alternatively, roll the dough into an 8–9 inch rope and join the ends to seal.
Traditional mixes include poppy seeds, white and black sesame seeds, flaky sea salt, dried onion flakes, and dried minced garlic. Pre-made jars are also widely available.
More Breakfast Treats to Enjoy!
Small Batch Cinnamon Rolls
Apple Cinnamon Streusel Muffins
Mini French Breakfast Puffs
Chocolate Chip Sour Cream Coffee Cake
If you try this Homemade Bagels Recipe, please leave a star rating and share your thoughts in the comments. Thanks for visiting!
Easy Homemade Bagels
Ingredients
Homemade Bagels
- 1 1/3 cups Warm Water (90ºF–110ºF)
- 2 1/4 tsp Instant Quick Rise Yeast (1 packet)
- 1 tbsp Granulated Sugar
- 3 1/2 cups Bread Flour
- 1 1/2 tsp Salt
Baking Soda Bath
- 6–8 cups Boiling Water
- 1 tbsp Baking Soda
- 1 tbsp Honey
Egg Wash
- 1 Large Egg
- 1 tbsp Water
Topping
- Everything Bagel Seasoning (optional)
Instructions
- In a large bowl, whisk warm water, yeast, and sugar. Let sit 5–10 minutes until foamy.
- Add bread flour and salt. Mix with a dough hook or by hand until a thick dough forms. Turn onto a lightly floured surface and knead 5–7 minutes until smooth.
- Shape into a ball, place in a greased bowl, cover, and let rise 60–90 minutes until doubled.
- Preheat oven to 425°F and line a baking sheet with a silicone mat or parchment. Cut the dough into 8 pieces and roll each into a ball. Create holes in the center and rest 10 minutes.
- Bring water, baking soda, and honey to a boil. Boil 2–3 bagels at a time for 1 minute per side (up to 2 minutes total per bagel). Remove with a fine-mesh strainer and drain briefly on the baking sheet.
- Brush with egg wash, add seasoning if desired, and bake 20–25 minutes until shiny and light-medium golden brown. Cool on a wire rack.
- Store bagels in a sealed container at room temperature for 1–2 days, or freeze for up to 1 month.
Notes
- Prep time includes mixing, rising, shaping, and the baking-soda bath.
- Use an oven thermometer for accurate baking temperatures.
- Use a timer in the boiling bath—no more than 1 minute per side for a total of up to 2 minutes for extra chew.
- Alternative shaping method: roll each portion into an 8–9 inch rope and seal the ends together.
Nutrition
Carbohydrates: 45 g |
Protein: 9 g |
Fat: 2 g |
Sodium: 868 mg
Nutritional information is an estimate and will vary based on ingredients used.