Homemade Bagels

Homemade Bagels

Description:
Chewy on the outside, soft on the inside, these homemade bagels are a delicious and rewarding baking project. Whether you enjoy them plain, topped with seeds, or loaded with cream cheese, making bagels from scratch is simpler than you think and well worth the effort.

Ingredients:

For the Dough:

• 4 cups (500g) bread flour (plus more for kneading)

• 2 tsp (10g) salt

• 1 tbsp (12g) granulated sugar

• 2¼ tsp (1 packet / 7g) active dry yeast

• 1¼ cups (300ml) warm water (about 110°F / 43°C)

For Boiling:

• 2 quarts (1.9L) water

• 1 tbsp (15g) granulated sugar or honey

• 1 tbsp (15g) baking soda (optional, for darker crust)

Optional Toppings:

• Sesame seeds

• Poppy seeds

• Everything bagel seasoning

• Dried onion flakes

• Sea salt

Equipment:

• Large mixing bowl

• Measuring cups and spoons

• Dough hook (stand mixer) or wooden spoon (by hand)

• Kitchen scale (optional but helpful)

• Clean kitchen towel or plastic wrap

• Slotted spoon

• Baking sheet

• Parchment paper

• Wire rack

Time:

• Prep Time: 20 minutes

• Resting/Rising Time: 1 hour

• Cook Time: 20 minutes

• Total Time: ~1 hour 40 minutes

Serving Size:

• Makes 8 medium-sized bagels

Instructions:

1. Make the Dough:

• In a small bowl, dissolve the yeast and sugar in warm water. Let sit for 5 minutes until frothy.

• In a large mixing bowl, combine flour and salt. Pour in the yeast mixture.

• Mix with a wooden spoon or dough hook until a shaggy dough forms. Knead by hand or with a stand mixer for 8–10 minutes until smooth and elastic. Add a little extra flour if too sticky.

2. Let the Dough Rise:

• Form the dough into a ball and place it in a lightly oiled bowl. Cover with a towel or plastic wrap.

• Let rise in a warm place for about 1 hour, or until doubled in size.

3. Shape the Bagels:

• Punch down the dough and divide it into 8 equal pieces.

• Roll each piece into a ball. To form the bagels, poke a hole in the center of each ball with your finger and stretch gently to make a 1½–2 inch hole.

4. Boil the Bagels:

• Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

• In a large pot, bring water to a boil. Add sugar or honey and baking soda.

• Boil each bagel for 1 minute per side. This helps create the chewy crust.

5. Add Toppings (Optional):

• Remove bagels with a slotted spoon, letting water drain off.

• Place on the prepared baking sheet and sprinkle with desired toppings.

6. Bake:

• Bake for 18–22 minutes or until golden brown.

• Cool on a wire rack before slicing.

Homemade Bagels

Chewy on the outside, soft on the inside, these homemade bagels are a delicious and rewarding baking project. Whether you enjoy them plain, topped with seeds, or loaded with cream cheese, making bagels from scratch is simpler than you think and well worth the effort.

Print Recipe

Prep Time:20 minutes mins

Cook Time:20 minutes mins

Total Time:1 hour hr 40 minutes mins

Equipment

• Large mixing bowl
• Measuring cups and spoons
• Dough hook (stand mixer) or wooden spoon (by hand)
• Kitchen scale (optional but helpful)
• Clean kitchen towel or plastic wrap
• Slotted spoon
• Baking sheet
• Parchment paper
• Wire rack

Ingredients

• For the Dough:
• 4 cups 500g bread flour (plus more for kneading)
• 2 tsp 10g salt
• 1 tbsp 12g granulated sugar
• 2¼ tsp 1 packet / 7g active dry yeast
• 1¼ cups 300ml warm water (about 110°F / 43°C)
• For Boiling:
• 2 quarts 1.9L water
• 1 tbsp 15g granulated sugar or honey
• 1 tbsp 15g baking soda (optional, for darker crust)
• Optional Toppings:
• Sesame seeds
• Poppy seeds
• Everything bagel seasoning
• Dried onion flakes
• Sea salt

Instructions

• Make the Dough:
• In a small bowl, dissolve the yeast and sugar in warm water. Let sit for 5 minutes until frothy.
• In a large mixing bowl, combine flour and salt. Pour in the yeast mixture.
• Mix with a wooden spoon or dough hook until a shaggy dough forms. Knead by hand or with a stand mixer for 8–10 minutes until smooth and elastic. Add a little extra flour if too sticky.
• Let the Dough Rise:
• Form the dough into a ball and place it in a lightly oiled bowl. Cover with a towel or plastic wrap.
• Let rise in a warm place for about 1 hour, or until doubled in size.
• Shape the Bagels:
• Punch down the dough and divide it into 8 equal pieces.
• Roll each piece into a ball. To form the bagels, poke a hole in the center of each ball with your finger and stretch gently to make a 1½–2 inch hole.
• Boil the Bagels:
• Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
• In a large pot, bring water to a boil. Add sugar or honey and baking soda.
• Boil each bagel for 1 minute per side. This helps create the chewy crust.
• Add Toppings (Optional):
• Remove bagels with a slotted spoon, letting water drain off.
• Place on the prepared baking sheet and sprinkle with desired toppings.
• Bake:
• Bake for 18–22 minutes or until golden brown.
• Cool on a wire rack before slicing.

Servings: 8 medium sized bagels

10 FAQs About Homemade Bagels

1. Can I use all-purpose flour instead of bread flour?

Yes, you can, but bread flour is recommended because it has higher protein content, which helps create the bagel’s chewy texture. All-purpose flour will yield slightly softer bagels.

2. Why do you boil bagels before baking?

Boiling sets the crust and gives bagels their signature chewiness. Adding baking soda or sugar to the water helps develop a golden color and flavor.

3. Can I make the dough ahead of time?

Yes! You can make the dough and let it rise overnight in the refrigerator. Just let it come to room temperature before shaping and boiling.

4. How do I make everything bagels?

After boiling, sprinkle the tops with “everything bagel seasoning” before baking. You can buy it pre-made or make your own using sesame seeds, poppy seeds, dried onion, garlic, and salt.

5. Can I freeze the bagels?

Absolutely! Freeze fully baked bagels in a freezer-safe bag for up to 3 months. Slice them before freezing for easier toasting later.

6. Why did my bagels turn out flat?

Overproofing or under-kneading can cause bagels to be flat. Make sure your dough is well-kneaded and not over-risen before boiling.

7. How do I reheat homemade bagels?

You can reheat in a toaster, toaster oven, or briefly in a 350°F (175°C) oven for 5–10 minutes. If frozen, toast directly from frozen.

8. What’s the purpose of adding baking soda to the boiling water?

Baking soda raises the pH of the water, which helps create a darker, shinier crust and improves texture.

9. Can I make mini bagels or larger ones?

Yes! Simply divide the dough into smaller or larger portions and adjust boiling and baking times slightly shorter for smaller bagels and a bit longer for larger ones.

10. Can I make flavored bagels (e.g., cinnamon raisin, cheese, etc.)?

Yes! You can mix flavors like cinnamon, raisins, shredded cheese, or herbs into the dough after the first rise, or sprinkle toppings before baking.

How To Store Homemade Bagels

At Room Temperature (1–2 days):

• Store in a paper bag or loosely wrapped in a clean kitchen towel to maintain the crust.

• For longer freshness, place the paper bag inside a plastic bag or airtight container.

In the Refrigerator (Not Recommended):

• Bagels tend to stale faster in the fridge. It’s best to freeze them instead if you won’t eat them in 1–2 days.

In the Freezer (Up to 3 months):

• Slice bagels before freezing (optional but convenient).

• Wrap individually in plastic wrap or foil.

• Place wrapped bagels in a freezer-safe bag or airtight container.

• To eat, toast directly from frozen or thaw at room temperature, then toast or warm in oven.