Bagels

Homemade bagels are chewy, golden, and wonderfully satisfying with their glossy crust and dense, soft interior. Whether I’m slathering them with cream cheese, loading them with sandwich fillings, or enjoying one fresh out of the oven, making bagels from scratch is one of my favorite ways to start the day.

Why You’ll Love This Recipe

I love how making bagels at home feels both rustic and rewarding. The dough is simple, the process is therapeutic, and the results rival any bakery. Boiling the dough before baking gives that iconic chewy crust, and I can top them however I like—from classic sesame to sweet cinnamon sugar. It’s a versatile, fun recipe that always makes my kitchen smell amazing.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Bread flour (for structure and chew)

• Instant yeast

• Warm water

• Sugar or honey (for flavor and yeast activation)

• Salt

• Baking soda (for boiling water bath)

• Toppings (optional: sesame seeds, poppy seeds, everything seasoning, etc.)

Directions

1. I mix warm water, yeast, and sugar in a bowl and let it sit until foamy.

2. I stir in the flour and salt to form a stiff dough, then knead it for 8–10 minutes until smooth and elastic.

3. I place the dough in a lightly oiled bowl, cover, and let it rise for about 1 hour or until doubled in size.

4. I punch down the dough, divide it into 8 pieces, and shape each into a ball.

5. I poke a hole in the center of each ball and gently stretch to form a ring shape.

6. I let the shaped bagels rest for about 10 minutes while I bring a large pot of water to a boil and add baking soda.

7. I boil the bagels for 1 minute per side, then place them on a parchment-lined baking sheet.

8. I brush them with an egg wash (if desired) and add my favorite toppings.

9. I bake at 425°F (220°C) for 20–25 minutes until golden brown and firm.

Servings and timing

This recipe makes 8 standard-sized bagels. It takes about 1 hour and 45 minutes total—20 minutes to prep, 1 hour to rise, and 25 minutes to boil and bake.

Variations

Sometimes I mix raisins and cinnamon into the dough or add shredded cheese and jalapeños. I’ve also made mini bagels, sweet blueberry versions, and stuffed them with cream cheese before baking for a surprise inside. The topping choices are endless—everything seasoning, garlic, onion, coarse salt, or even a light dusting of sugar.

storage/reheating

I store cooled bagels in a sealed bag at room temperature for up to 3 days or freeze them for up to 2 months. To reheat, I slice and toast them straight from the freezer or warm them in the oven until just crisp.

FAQs

Can I use all-purpose flour?

Yes, but bread flour gives the best chewy texture. I sometimes use a mix of both if needed.

Do I have to boil the bagels?

Yes, boiling sets the crust and gives that classic chewy exterior. It’s what makes a bagel a bagel.

Can I make the dough ahead of time?

Yes, I let it rise overnight in the fridge for a more developed flavor. I shape, boil, and bake the next day.

What toppings stick best?

I brush the bagels with egg wash before baking, which helps toppings like seeds and seasoning stick well.

Why do my bagels deflate after boiling?

They may be over-proofed. I keep an eye on the second rise and handle them gently when transferring to the water.

Conclusion

Homemade bagels are a fun and rewarding baking project that fills my kitchen with warmth and my mornings with flavor. With their chewy bite, golden crust, and endless possibilities for toppings and mix-ins, they’re one of my favorite ways to enjoy a classic breakfast made from scratch. Whether fresh, toasted, or frozen for later, they always hit the spot.

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