Homemade Bagels Recipe

Homemade Bagels

These Homemade Bagels are chewy on the inside, slightly crisp on the outside, and perfect for breakfast or sandwiches. Made from scratch with simple ingredients, they’re a fun baking project that results in bakery-quality bagels right at home.

Ingredients

For the Dough:

• 4 cups (500 g) bread flour

• 1 tbsp granulated sugar

• 2 tsp salt

• 1 tbsp instant yeast

• 1 1/4 cups (300 ml) warm water (about 110°F / 43°C)

For Boiling:

• 2 quarts (2 L) water

• 2 tbsp honey or barley malt syrup

• 1 tbsp baking soda

Optional Toppings:

• Sesame seeds, poppy seeds, everything bagel seasoning, or coarse salt

Instructions

1. Make the Dough:
   In a large bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until foamy. Add flour and salt, mixing until a stiff dough forms. Knead for 8–10 minutes until smooth and elastic.

2. First Rise:
   Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.

3. Shape the Bagels:
   Punch down the dough and divide into 8 equal pieces. Roll each piece into a ball, then poke a hole in the center and gently stretch to form a ring.

4. Second Rise:
   Place shaped bagels on a parchment-lined baking sheet, cover, and let rest for 10–15 minutes while you prepare the boiling water.

5. Boil the Bagels:
   Preheat oven to 425°F (220°C). Bring 2 quarts of water to a boil with honey and baking soda. Carefully boil bagels, 2–3 at a time, for 1 minute per side. Remove with a slotted spoon and place back on the baking sheet.

6. Add Toppings:
   Sprinkle bagels with desired toppings while still wet from boiling.

7. Bake:
   Bake for 20–25 minutes, or until golden brown and crisp on the outside. Remove from oven and cool on a wire rack.

Equipment

• Large mixing bowl

• Measuring cups and spoons

• Wooden spoon or stand mixer with dough hook

• Baking sheet

• Parchment paper

• Large pot for boiling

• Slotted spoon

• Cooling rack

Timing

• Prep Time: 25 minutes

• First Rise: 1 hour

• Second Rise & Boiling: 20 minutes

• Bake Time: 20–25 minutes

• Total Time: ~2 hours 10 minutes

Serving Size
Makes 8 bagels

Homemade Bagels

These Homemade Bagels are chewy on the inside, slightly crisp on the outside, and perfect for breakfast or sandwiches. Made from scratch with simple ingredients, they’re a fun baking project that results in bakery-quality bagels right at home.

Print Recipe

Prep Time:25 minutes mins

Cook Time:25 minutes mins

Total Time:2 hours hrs 10 minutes mins

Equipment

• Large mixing bowl
• Measuring cups and spoons
• Wooden spoon or stand mixer with dough hook
• Baking sheet
• Parchment paper
• Large pot for boiling
• Slotted spoon
• Cooling rack

Ingredients

• For the Dough:
• 4 cups 500 g bread flour
• 1 tbsp granulated sugar
• 2 tsp salt
• 1 tbsp instant yeast
• 1 1/4 cups 300 ml warm water (about 110°F / 43°C)
• For Boiling:
• 2 quarts 2 L water
• 2 tbsp honey or barley malt syrup
• 1 tbsp baking soda
• Optional Toppings:
• Sesame seeds poppy seeds, everything bagel seasoning, or coarse salt

Instructions

• Make the Dough:
• In a large bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until foamy. Add flour and salt, mixing until a stiff dough forms. Knead for 8–10 minutes until smooth and elastic.
• First Rise:
• Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
• Shape the Bagels:
• Punch down the dough and divide into 8 equal pieces. Roll each piece into a ball, then poke a hole in the center and gently stretch to form a ring.
• Second Rise:
• Place shaped bagels on a parchment-lined baking sheet, cover, and let rest for 10–15 minutes while you prepare the boiling water.
• Boil the Bagels:
• Preheat oven to 425°F (220°C). Bring 2 quarts of water to a boil with honey and baking soda. Carefully boil bagels, 2–3 at a time, for 1 minute per side. Remove with a slotted spoon and place back on the baking sheet.
• Add Toppings:
• Sprinkle bagels with desired toppings while still wet from boiling.
• Bake:
• Bake for 20–25 minutes, or until golden brown and crisp on the outside. Remove from oven and cool on a wire rack.

Servings: 8 bagels

Frequently Asked Questions (FAQs)

Can I use all-purpose flour instead of bread flour?
Yes, but bread flour gives bagels their signature chewiness. All-purpose flour works but may produce a slightly softer texture.

Do I have to boil the bagels?
Boiling is essential for a chewy crust and glossy finish. Skipping this step will result in a more bread-like bagel.

Can I make bagels without yeast?
No. Yeast is necessary for the traditional rise and chewy texture.

Can I use active dry yeast instead of instant yeast?
Yes. Dissolve active dry yeast in warm water with sugar and let it sit for 5–10 minutes until foamy before mixing with flour.

Can I freeze bagels?
Yes. Freeze fully baked and cooled bagels in a freezer-safe bag for up to 3 months. Toast or warm before serving.

How can I make bagels softer inside?
Add 1–2 tablespoons of milk to the dough or slightly shorten boiling time to achieve a softer crumb.

Can I make smaller or larger bagels?
Yes. Adjust boiling and baking time slightly depending on size; smaller bagels may need less bake time.

Can I add flavors to the dough?
Yes. Incorporate ingredients like cinnamon, raisins, garlic, or onion powder for variety.

How do I get a shiny crust without toppings?
Brush boiled bagels with an egg wash before baking for a golden, glossy finish.

Can I make bagels ahead of time?
Yes. You can shape and refrigerate bagels overnight, then boil and bake the next day.

How To Store Homemade Bagels

Room Temperature:

• Store in a paper or plastic bag for 1–2 days. For best texture, toast before serving.

Refrigerator:

• Store in an airtight container for up to 5 days. Bagels may dry out, so slice and toast before eating.

Freezer:

• Cool completely, then wrap individually in plastic wrap and place in a freezer-safe bag for up to 3 months.

• Thaw at room temperature or toast directly from frozen.