There’s something deeply satisfying about biting into a freshly baked bagel, its golden crust giving way to a chewy, tender interior. This homemade bagel recipe delivers that perfect balance of textures, with a hint of sweetness and a satisfying bite. In just 45 minutes of prep and a couple of hours of rising, you’ll create a dozen bagels that rival any bakery’s. The aroma of baking dough fills your kitchen, promising a treat that’s worth every minute.
These bagels are not just delicious but also nutrient-packed, offering a hearty dose of protein and fiber to fuel your day. Whether you enjoy them plain or topped with your favorite spreads, their warm, toasty flavor is irresistible. With a total time of just over three hours, you’ll have a batch of bagels that’s perfect for breakfast, snacks, or sharing with loved ones. Homemade has never tasted this good!
Ingredients for Homemade Bagels
- 2 cups (475 ml) warm water (between 105-110°F or 40-45°C)
- 5 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 2 Tablespoons olive oil
- 3 Tablespoons light brown sugar (firmly packed)
- 6 cups (750 g) bread flour, plus additional as needed
- 1 Tablespoon salt
- 1 Tablespoon cornmeal (for dusting baking sheets)
- 2 quarts (2 L) water (for boiling)
- ¼ cup (60 ml) honey or barley malt syrup (optional, for boiling)
- 1 large egg (for egg wash)
- 1 teaspoon water (for egg wash)
- Bagel toppings (optional, such as sesame seeds, poppy seeds, or everything seasoning)
Step-by-Step Instructions
- Activate the yeast: Pour warm water into the bowl of a stand mixer. Add yeast and granulated sugar. Let sit for 5 minutes or until foamy. Stir in olive oil and brown sugar.
- Mix dry ingredients: In a separate bowl, combine bread flour and salt.
- Make the dough: Attach the dough hook to the mixer. On low speed, gradually add the flour mixture until the dough comes together, is no longer sticky, and pulls away from the sides of the bowl. Add extra flour, 1 tablespoon at a time, if needed. Knead with the dough hook for 4-5 minutes (or by hand for 5-6 minutes) until smooth and elastic.
- Let the dough rise: Place dough in a lightly oiled bowl, cover tightly, and let rise in a warm, draft-free place until doubled in size (1-2 hours).
- Prepare baking sheets: Line two cookie sheets with parchment paper and lightly sprinkle with cornmeal.
- Shape the bagels: Gently deflate the dough and divide into 12 equal pieces. Form each into a tight ball, then use your thumb to create a 2-inch hole in the center. Place bagels on prepared sheets, spacing them several inches apart. Cover with a clean towel.
- Preheat and prepare boiling water: Preheat oven to 425°F (220°C). In a large pot or Dutch oven, bring 2 quarts of water to a rolling boil. Add honey or barley malt syrup, if using, and stir to combine.
- Boil the bagels: Boil bagels, 2-3 at a time, for 45-60 seconds per side. Return to baking sheets.
- Prepare egg wash: Whisk together egg and water. Brush liberally over bagels and add toppings, if desired.
- Bake: Bake on the center rack at 425°F (220°C) for 22 minutes or until golden brown. Bake one sheet at a time for even cooking.
- Cool and serve: Let bagels cool before slicing with a serrated bread knife. Enjoy!
Creative Bagel Toppings to Try
Elevate your homemade bagels with these topping ideas! For a classic touch, sprinkle everything bagel seasoning (a mix of sesame seeds, poppy seeds, garlic, and onion). Sweet lovers can try cinnamon sugar or a drizzle of honey. For a savory twist, add sesame seeds, poppy seeds, or coarse sea salt. Feeling adventurous? Mix dried herbs like rosemary or thyme into your egg wash for a fragrant finish.
How to Store and Reheat Your Bagels
Keep your bagels fresh by storing them in an airtight container at room temperature for up to 2 days. For longer storage, wrap them individually in plastic wrap and freeze for up to 3 months. To reheat, toast frozen bagels directly in a toaster or oven at 350°F (175°C) for 5-7 minutes until warm and crispy.
Time-Saving Tips for Busy Bakers
Short on time? Prepare the dough the night before and let it rise in the fridge overnight. In the morning, shape and boil the bagels as usual. Alternatively, use a food processor to mix and knead the dough quickly. If you’re making a large batch, freeze the boiled, unbaked bagels for up to a month and bake them fresh when needed.
Essential Equipment for Perfect Bagels
To make this recipe a breeze, you’ll need a stand mixer with a dough hook for easy kneading. A Dutch oven or large pot is ideal for boiling, and a parchment-lined baking sheet ensures even baking. Don’t forget a pastry brush for the egg wash and a serrated knife for slicing your bagels cleanly.
Common Questions Answered
Can I use all-purpose flour instead of bread flour?
Yes, but bread flour gives bagels their signature chewiness.
What if my dough isn’t rising?
Ensure your yeast is fresh and the water is warm (not hot).
Can I skip the boiling step?
Boiling is essential for that classic bagel texture, so don’t skip it!
Homemade Bagel Recipe
Ingredients
- 2 cups warm water between 105-110F (40-45C)
- 5 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 2 Tablespoon olive oil
- 3 Tablespoons light brown sugar firmly packed
- 6 cups bread flour, plus additional as needed
- 1 Tablespoon salt
- 1 Tablespoon cornmeal for dusting baking sheet
For Boiling
- 2 quarts water
- ¼ cup honey or barley malt syrup¹ optional
Egg wash
- 1 large egg
- 1 teaspoon water
- Bagel toppings² as desired (see note)
Instructions
- Pour water into the bowl of a stand mixer³. Add yeast and 1 teaspoon granulated sugar. Allow to sit for 5 minutes or until foamy. Stir in oil and brown sugar.
- In a separate bowl stir together flour and salt.
- Attach dough hook to mixer and stir on low speed, gradually adding flour mixture until completely combined until dough is clinging together, is no longer sticky to the touch and is pulling away from the sides of the bowl. If needed, add additional flour, one tablespoon at a time (I often have to add as much as 6 additional tablespoons). Dough should feel almost dry to the touch and should not stick to your fingers.
- Knead with a dough hook for 4-5 minutes, but if your mixer seems to be struggling (my KitchenAid can’t handle this dough) then remove the dough and knead by hand on a clean countertop for 5-6 minutes or until dough is smooth and elastic.
- Place dough in a lightly oiled bowl, cover tightly, and place in a warm, draft-free place to rise until doubled in size (about 1-2 hours).
- While dough is rising, prepare two cookie sheets by lining with parchment paper and then sprinkling cornmeal over the surface of the parchment (you only need a light sprinkling, about 1 ½ teaspoon per sheet).
- Gently deflate dough and divide into 12 even pieces. Form each into a tight ball and then use your thumb to gently form a hole in the center that is about 2” wide (see video or photos in post for a visual if needed). Place bagels on prepared baking sheets, about 6 to a sheet, spacing each several inches apart.
- Cover bagels with a clean towel and set aside. Meanwhile, preheat oven to 425F (220C) and pour two quarts of water into a large pot or Dutch oven. If using honey, add this to the pot as well and stir until combined.
- Bring water (and honey, if using) to a rolling boil. Boil bagels, 2-3 at a time, for 45-60 seconds on each side. Return to prepared baking sheet.
- Once your bagels have been boiled, prepare egg wash by whisking together egg and water. Brush egg wash liberally over bagels and sprinkle with any bagel toppings you would like to use (see notes for suggestions, you can of course leave them plain instead; brush with egg wash but do not add any toppings).
- Transfer to 425F (220C) oven and bake on center rack for 22 minutes or until golden brown. I recommend baking one sheet at a time.
- Allow bagels to cool before enjoying. Use a serrated bread knife to cut in half, if desired.