Easy Homemade Bagel Recipe: Better Than Store-Bought!
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Have you ever bitten into a warm, fresh bagel and wished you could make them at home? Do you think bagels are too complicated to make at home? If so, this foolproof homemade bagel recipe is for you!
These homemade bagels are chewy on the inside with that perfect crispy crust – and they’re surprisingly easy to make! No more buying expensive store-bought bagels that go stale too quickly.
What makes this homemade bagels recipe so special? You don’t need any fancy equipment or hard-to-find ingredients. Everything you need is probably already in your pantry! Plus, making bagels at home means you can customize them exactly how you like. Whether you prefer plain, everything, or cinnamon raisin, this recipe has you covered. The best part? Your kitchen will smell like a real New York bagel shop!
Ingredient Notes & Tips
Making perfect homemade bagels starts with understanding your ingredients. Here’s what you’ll need and why each one matters:
- All-Purpose Flour (5¾ cups): I use unbleached all-purpose flour for these bagels. It creates the perfect texture – chewy but not too dense.
- Warm Water (2¼ cups): Temperature is crucial! Your water should be between 95-100°F – like a warm bath. Too hot will kill the yeast, too cold won’t activate it properly. I use a kitchen thermometer to be sure.
- Active Dry Yeast (1 tablespoon): Fresh yeast is essential for a good rise. Always check the expiration date! If your yeast doesn’t foam after 5 minutes in warm water, it’s dead and you’ll need new yeast. If yeast confuses you, head on over to our Basic Baking article.
- Sugar (1 tablespoon): This feeds the yeast and helps it bloom. Regular white granulated sugar works perfectly.
- Salt (2 teaspoons): This controls yeast growth and adds flavor. Don’t skip it or your bagels will taste flat!
- Honey (2 tablespoons for boiling water): This is the secret to that shiny, slightly sweet crust. It makes all the difference!
- Egg Wash (1 egg + 1 tablespoon water): Gives your bagels a beautiful golden color and helps toppings stick.
How to Make Homemade Bagels
Making this homemade bagel recipe is easier than you think! Just follow these simple steps:
1. Bloom the yeast (5 minutes): In your stand mixer bowl, pour the warm water and sprinkle in the yeast and sugar. Give it a gentle stir and let it sit for 4-5 minutes. You’ll see it get foamy and bubbly – that means your yeast is alive and ready!
2. Make the dough (10 minutes): Once your yeast is foamy, add the salt and half the flour (about 3 cups). Mix on low speed until almost combined, then add the remaining flour. Mix on medium speed until all the flour is incorporated and a dough forms. The dough will pull away from the sides of the bowl.
3. Knead the dough (5-8 minutes): Turn your dough onto a floured surface (I love using a silicone baking mat). Add about 2 tablespoons of flour to your work surface and knead until smooth. The dough should be tacky – it’ll feel slightly damp when you poke it but won’t leave residue on your finger. This is the perfect texture!
4. First rise (1½-2 hours): Place the dough in a large bowl, cover with plastic wrap, and let it rise in a warm, draft-free spot. My favorite trick? Put it in the oven with just the light on. The dough should double in size.
5. Prepare for shaping (10 minutes): While the dough rises, line two baking sheets with parchment paper. Start heating 8 cups of water with 2 tablespoons of honey in a large pot – you’ll need this boiling when the bagels are ready!
6. Shape the bagels (15 minutes): Punch down the risen dough and divide into 12 equal pieces. Roll each piece into a ball, then flatten with your palms to make a thick disc. Use your fingers to poke a hole in the center of each disc. The hole should be about 1-2 inches wide – it shrinks during boiling and baking!
7. Boil the bagels (15 minutes): This step makes them real bagels! Once your honey water is boiling, carefully drop 1-2 bagels at a time into the water. Boil for 1 minute, flip with a slotted spoon, and boil 1 minute more. Transfer to your lined baking sheets. They’ll look wrinkly – that’s perfect!
8. Add toppings and bake (20 minutes): Heat your oven to 425°F. Brush each boiled bagel with egg wash (beat 1 egg with 1 tablespoon water). If using Everything Bagel seasoning, sprinkle it on now and gently pat so it sticks. Bake for 18-20 minutes until golden brown. The internal temperature should reach 210°F.
Pro tip: While the bagels are still warm from boiling, I sometimes reshape the holes if needed. Just gently stretch them back to size!
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Recipe Variations
One of the best things about this homemade bagels recipe is how versatile it is! Here are some delicious variations to try:
- Everything Bagels: Use 2 tablespoons of Everything Bagel seasoning on top. You can buy it premade or mix equal parts sesame seeds, poppy seeds, dried garlic, dried onion, and add some coarse salt.
- Cinnamon Raisin: Add ½ cup raisins and 2 teaspoons cinnamon to the dough when you add the second half of the flour. Kids love these!
- Sesame Seed: Classic and simple – just sprinkle sesame seeds on the egg-washed bagels before baking.
- Plain: Sometimes simple is best! These are perfect for sandwiches or with your favorite cream cheese.
- Onion: Sprinkle dried minced onion on top for a savory twist that’s amazing with lox.
How to Store Homemade Bagels
Proper storage keeps your homemade bagels fresh and delicious:
Room Temperature: Store in an airtight container or zip-top bag for 2-3 days. Don’t refrigerate fresh bagels – it makes them go stale faster!
Refrigerator: If you must refrigerate, they’ll keep for up to 4 days in an airtight container. Toast before serving to refresh them.
Freezer Storage: This is my favorite method! Let bagels cool completely, then freeze in freezer bags for up to 2 months. I like to slice them first so I can toast straight from frozen.
Refreshing Day-Old Bagels: Slice and toast until warm and crispy. They’ll taste almost as good as fresh!
How to Serve Homemade Bagels
Fresh homemade bagels are incredibly versatile! Here are my favorite ways to enjoy them:
Classic Style: Slice and toast until golden, then spread with cream cheese. Plain, veggie, or strawberry cream cheese all work wonderfully!
Lox and Bagels: Top with cream cheese, smoked salmon, capers, red onion, and fresh dill for a traditional treat.
Breakfast Sandwich: These sturdy bagels hold up perfectly to fried eggs, cheese, and breakfast meat.
Simple and Sweet: Toast and spread with butter and your favorite jam. My kids love them with peanut butter and honey!
Ready to Make Your Own Bagels?
I hope you’re excited to try this homemade bagel recipe! There’s nothing quite like biting into a warm, fresh bagel you made yourself. The chewy texture, crispy crust, and amazing smell make it worth every minute. Once you see how easy it is, you’ll never buy store-bought again!
Did you make this recipe? I’d love to hear how it turned out! Please leave a comment below and don’t forget to rate it ⭐⭐⭐⭐⭐ stars. Your feedback helps other readers and makes my day!
Homemade Bagel Recipe (with yeast)
Equipment
- Large pot
Ingredients
- 2¼ cups warm water 95 to 100 degrees F is optimal to bloom the yeast
- 1 tbsp active dry yeast
- 1 tbsp white granulated sugar
- 2 tsp salt
- 5¾ cups all-purpose flour I use unbleached
Boiling Water
- 8 cups water
- 2 tbsp honey
Egg Wash
- 1 large egg
- 1 tbsp water
Topping
- 2 tbsp Everything Bagel OPTIONAL
Instructions
- In a bowl of a stand-up mixer, pour the warm water, and add the yeast and the sugar. Set aside for 4 to 5 minutes to allow the yeast to bloom.
- Once the yeast is foamy (bubbly up), add the salt and half the flour.
- Mix on low until the flour is almost all incorporated and add the remaining of the flour.
- Mix on medium speed until the flour is all incorporated and you have a dough forming.
- On a work surface, I like to use my baking mat, I add approximately 2 tablespoons of flour and knead the dough until smooth. The dough will be tacky, which means it will feel damp when poking at it but will not leave any residue on your finger.
- Place the dough into a large bowl, cover it with a plastic film, and allow it to rise in a warm, draft-free place for 1 hour and 30 minutes to 2 hours. The dough will double.
- Once the dough has doubled before you cut it into pieces
- Bring water to boil with honey.
- Preheat the oven to 425 °F.
- Punch the dough down and place back on the working surface.
- Divide the dough into 12 equal pieces.
- Take one piece, roll it into a ball, and flatten it out with the palm of your hands. So you have a thick disc.
- Take your fingers and make a hole in the middle.
- Put them aside and repeat until you have 12 shaped bagels.
- Line 2 baking sheets with parchment paper. Set aside.
- Depending on how big your boiling pot is, add 1-2 bagels at a time. Boil for 1 minute on each side and place them on a parchment-lined baking sheet.
- Repeat until you have boiled all 12 bagels.
- Brush with egg wash
- Optional: Sprinkle Everything Bagels on top of the bagel. Gently pat down so the seasoning adheres.
- Bake in the preheated oven for 18-20 minutes or until the bagels are nice and golden. The internal temperature will be around 210 degrees F.
- Cool on a cooling rack
- Enjoy with your favorite cream cheese or jam.
Notes
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Related Recipes
If you love this homemade bagel recipe, you’ll definitely want to try these other bread recipes from my kitchen:
- My Almost No-Knead Bread Recipe creates a crusty artisan loaf with minimal effort
- These Sourdough Discard Rolls are soft, fluffy, and buttery
- Try my Homemade English Muffins for another breakfast bread that’s easier than you think
- My homemade Sesame Seed Sandwich Bread is perfect for everyday use and so much better than store-bought
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