Homemade Bagels are a comforting, delicious treat with a crisp golden crust and soft, chewy interior. Made with simple ingredients, this recipe takes a little time and patience but rewards you with the perfect homemade bagels, ideal for breakfast, sandwiches, or just a snack.

Why You’ll Love This Recipe

Making bagels from scratch is not only a fun and rewarding process, but it also yields bagels that are far superior to store-bought. The dough is soft and slightly sweet, while the water bath method creates that authentic chewy texture with a perfectly crisp exterior. Whether you like them plain, with sesame seeds, or with other toppings, these homemade bagels are the perfect canvas for your favorite spreads or fillings. Fresh, warm bagels right from the oven? There’s nothing better!

Homemade Bagels

Ingredients

For the Dough:

1½ cups warm water
1 tablespoon maple syrup
2¼ teaspoons active dry yeast (1 packet)
4¼ cups bread flour (save ¼ cup for kneading)
2 teaspoons salt
1 teaspoon vegetable oil

For the Water Bath:

8 cups water
3 tablespoons honey
1 teaspoon baking soda

For the Egg Wash:

1 large egg white (beaten)
1 tablespoon water

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Activate the Yeast:

In a small bowl, combine the warm water and maple syrup. Sprinkle the yeast over the mixture and stir gently. Let it sit for 5-10 minutes to activate until foamy. If it doesn’t foam, your yeast may be expired or the water was too hot or cold.

Make the Dough:

In the bowl of a stand mixer, mix 4 cups of bread flour with the salt.
Pour the activated yeast mixture into the flour and mix at low speed until combined.
Increase the speed to medium and knead for about 5 minutes, or until the dough is firm and moist. Add water, 1 tablespoon at a time, if dough is too dry.
Dust a clean surface with the remaining ¼ cup of flour, remove the dough from the mixer, and knead for 3-5 minutes until smooth.
Form the dough into a ball and place it in a greased bowl, turning it to coat. Cover with plastic wrap and allow it to rise in a warm place for 1 hour, or until doubled in size.

Shape the Bagels:

Punch down the dough and let it rest for 10 minutes.
Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper.
Divide the dough into 8 equal pieces. Shape each piece into a ball and use your finger to create a hole in the center, making it about 2 inches in diameter.
Place the shaped bagels on a separate baking sheet and cover them with a damp towel. Let them rest for 10-15 minutes.

Prepare the Water Bath:

In a large pot, bring 8 cups of water, honey, and baking soda to a boil.

Boil the Bagels:

Boil 2-3 bagels at a time (without overcrowding). Boil for 1 minute, flip them, and boil for another minute. Use tongs or a slotted spoon to flip and remove the bagels.
Place the boiled bagels on the prepared baking sheets.

Add Egg Wash:

Beat together the egg white and 1 tablespoon of water to create the egg wash.
Brush each bagel lightly with the egg wash. Add toppings like sesame seeds or coarse salt if desired.

Bake the Bagels:

Bake for 20 minutes or until golden brown.
Transfer the bagels to a wire rack to cool completely before slicing.

Servings and Timing

Servings: 8 bagels
Prep Time: 45 minutes
Cook Time: 45 minutes
Proof Time: 1 hour
Total Time: 2 hours 30 minutes

Variations

Whole Wheat Bagels: Use whole wheat flour in place of some or all of the bread flour for a heartier, more rustic bagel.
Flavored Bagels: Add ingredients like garlic, onion, cinnamon, raisins, or dried fruit to the dough for flavored variations.
Bagel Toppings: Experiment with different toppings like poppy seeds, everything seasoning, or shredded cheese for extra flavor.
Mini Bagels: Make smaller bagels by dividing the dough into 12 pieces instead of 8 for bite-sized treats.

Storage/Reheating

Storage: Store homemade bagels in an airtight container at room temperature for up to 3 days. For longer storage, freeze them and toast them as needed.
Reheating: Reheat bagels by toasting them or wrapping them in foil and placing them in a warm oven (350°F or 175°C) for about 10 minutes.

FAQs

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

While bread flour gives the bagels their signature chewy texture, you can use all-purpose flour in a pinch. However, the bagels may not be as chewy or dense.

Can I make the dough in advance?

Yes, you can prepare the dough the night before and let it rise in the fridge. The next day, bring it to room temperature before shaping and baking.

What if I don’t have a stand mixer?

You can mix and knead the dough by hand. It will take a bit more time, but it’s totally doable! Just be sure to knead the dough until it’s smooth and elastic.

Can I make these bagels without boiling them?

Boiling the bagels before baking is key to getting that characteristic chewy texture and golden crust. Skipping this step may result in a softer, bread-like texture.

Can I freeze the dough before baking?

Yes, you can freeze the shaped bagels before boiling them. Once frozen, transfer them to a bag or container. When you’re ready to bake, let them thaw and rise before boiling, egg-washing, and baking.

How do I make the bagels extra shiny?

The egg wash will give the bagels a nice shine. Be sure to brush the bagels evenly and generously before baking for that beautiful, glossy finish.

Can I make gluten-free bagels?

You can try using a gluten-free flour blend, but the texture might not be the same as traditional bagels. Gluten-free bagel recipes typically require additional ingredients to help with texture and structure.

Can I use a bread machine for this recipe?

Yes, you can use a bread machine to knead the dough, but you’ll still need to shape, boil, and bake the bagels by hand.

How do I know when my bagels are done?

Your bagels are ready when they’re golden brown and have a slightly firm crust. The bottoms should be lightly browned as well, and they should sound hollow when tapped.

What’s the best way to serve homemade bagels?

Homemade bagels are great on their own with butter, cream cheese, or jam. You can also use them for sandwiches or breakfast with eggs and cheese!

Conclusion

Homemade bagels are a fun and rewarding baking project that yields delicious results. From the chewy texture to the golden crust, these bagels are perfect for any occasion. With a bit of patience and care, you can enjoy fresh, warm bagels right out of the oven, far superior to store-bought versions. Experiment with toppings, fillings, and flavors to make these bagels truly your own!