If you’ve ever dreamed of baking your own bagels at home, this bagel recipe is your ultimate guide. Fresh, chewy, and beautifully golden, these homemade bagels rival your favorite bakery’s version. Whether you’re a seasoned baker or a complete beginner, this easy bagel recipe walks you through every step — from kneading the dough to the classic boiling technique that gives bagels their signature texture. Pair them with cream cheese, smoked salmon, or just a pat of butter — you’ll never go back to store-bought again!
Ingredients
- 4 cups bread flour (plus extra for dusting)
- 2 teaspoons instant yeast
- 1 ½ teaspoons salt
- 1 tablespoon sugar
- 1 ¼ cups warm water (about 110°F)
- 1 tablespoon honey (for the boiling water)
- 1 egg white (for egg wash)
- Optional toppings: sesame seeds, poppy seeds, everything bagel seasoning
Step-by-Step Instructions
- Activate the yeast
In a large bowl, mix warm water, sugar, and yeast. Let it sit for about 5 minutes until foamy. - Form the dough
Add flour and salt, then mix until a rough dough forms. Knead by hand or with a dough hook for 8–10 minutes until smooth and elastic. - First rise
Place the dough in a greased bowl, cover with a damp towel, and let it rise for 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, then poke a hole in the center with your finger and stretch gently to form a ring. - Second rise
Place shaped bagels on a parchment-lined baking sheet. Cover and let them rest for 10–15 minutes. - Boil the bagels
Bring a large pot of water to a gentle boil and add honey. Boil each bagel for 1 minute per side — this step gives them their chewy crust. - Add toppings
Remove bagels with a slotted spoon, place them back on the baking sheet, and brush with egg white. Add your favorite toppings. - Bake
Bake in a preheated oven at 425°F (220°C) for 20–25 minutes, or until golden brown. Cool on a wire rack before serving.
Nutrition Facts
| Nutrient | Amount per Serving |
| Calories | 280 kcal |
| Protein | 10 g |
| Carbohydrates | 55 g |
| Fat | 2 g |
| Fiber | 2 g |
Tips & Variations
- Whole Wheat Bagels: Substitute half of the bread flour with whole wheat flour for a heartier texture.
- Flavor Add-Ins: Mix cinnamon and raisins into the dough for a sweet version, or add minced garlic and herbs for savory bagels.
- Toppings: Try coarse salt, shredded cheese, or onion flakes before baking.
- Storage: Store bagels in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
Serving Suggestions
- Classic Breakfast: Toast and spread with cream cheese or butter.
- Savory Sandwich: Fill with smoked salmon, capers, and red onion for a New York-style bagel.
- Sweet Treat: Add peanut butter and banana slices for a wholesome snack.
- Party Idea: Slice mini bagels and serve with a variety of spreads for a fun brunch board.
FAQs
1. Why do you boil bagels before baking?
Boiling sets the crust and gives bagels their chewy texture. It also prevents them from rising too much in the oven.
2. Can I make bagels without a stand mixer?
Absolutely! You can knead the dough by hand — it just takes a few extra minutes of effort.
3. How can I make bagels softer?
Add a tablespoon of oil or replace some water with milk in the dough for a softer crumb.
4. What’s the best flour for bagels?
Bread flour is ideal because it’s higher in protein, which gives bagels their signature chewiness.
Conclusion
There’s nothing quite like the aroma of freshly baked bagels wafting through your kitchen. With this easy bagel recipe, you can create bakery-quality bagels at home using simple ingredients and a little patience. Once you try these golden, chewy delights, you’ll want to make them again and again — perfect for breakfast, brunch, or anytime you crave a warm, homemade treat.
