Homemade Bagels Recipe - Sally's Baking Addiction (2024)

This easy homemade bagels recipe proves that you can make deliciously chewy bagels in your own kitchen with only a few basic ingredients and baking tools!

Homemade Bagels Recipe - Sally's Baking Addiction (1)

Today I’m teaching you how to make homemade bagels with only a few basic ingredients and kitchen tools. Today you’re going to tackle any fears of yeast and bread baking—and I’m right here to guide you along!

Homemade Bagels Recipe - Sally's Baking Addiction (2)

Bagels, crème brûlée, soft pretzels, and French macarons. What do these foods have in common? Each seem really complicated to make at home. That’s why you’ll often find them on your baking bucket list. But secretly, they couldn’t be easier. Homemade bagels taste fresher, are cheaper, and you’ll earn the bragging rights for from-scratch baking. (PS: Each of those recipes has a video tutorial!)

Bagels Require a Lean Dough

The 1st step is to make the bagel dough. This is the same dough you use for everything bagels, a recipe already published on my blog.There’s only 5 ingredients.

  • Warm Water: Liquid for the dough.
  • Yeast: Allows the dough to rise. I recommend an instant or active dry yeast.
  • Bread Flour: A high protein flour is necessary for bagels. We want a dense and chewy texture, not soft and airy like cinnamon rolls. Bread flour is the only solution!
  • Brown Sugar: Bakeries use barley malt syrup to sweeten the bagel dough—it can be a little difficult to find, but brown sugar is a fine substitute.
  • Salt: Flavor.

Notice how there is no fat? This is called a lean dough. Lean dough is ideal for recipes like focaccia, pizza dough, artisan bread, and no knead bread. Breads like dinner rolls and homemade breadsticks, and sweet bread, such as cinnamon rolls, include fat for richness and flavor.

Homemade Bagels Recipe - Sally's Baking Addiction (3)

You can prepare and knead the dough with a mixer or by hand. If you’d like a visual of how to knead the dough by hand, you can watch the full video tutorial in my post on How To Knead Dough. After the dough has been kneaded, let it rise for 60-90 minutes. Punch it down, then divide into 8 sections and shape into bagels.

How to Shape Bagels

Shaping bagels is easier than it looks. Poke your finger through the center of the ball of dough, then use 2 fingers to widen the hole to about 1.5 – 2 inches. That’s it! I don’t really do anything fancy and the bagels don’t need to be perfect. Mine never are!

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Bagel Water Bath

Bagels must cook for 1 minute on each side in a pot of boiling water. This is actually the most important step in the whole recipe. Why?

  1. Boiling the bagels gives the bagel its beautiful shine. But looks aren’t everything—this shine is actually a result of the dough’s starches gelatinizing which creates a crisp, shiny coating. I learned this fromCooks Illustrated.
  2. Boiling bagels cooks the outer layer of dough, which guarantees they’ll hold their shape in the oven.

Add honey or barley malt syrup to the water bath. Why? The sugar adds extra caramelization and crisp. Brushing the boiled bagels with egg wash does the same. Don’t skip either!

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Homemade Bagel Varieties

  1. Plain Bagels: Follow the recipe below. These are excellent as the base for breakfast casserole.
  2. Cinnamon Raisin Bagels: Follow my cinnamon raisin bagels recipe.
  3. Everything Bagels: Follow my everything bagels recipe.
  4. Sesame Seed Bagels:Use 1/3 cup sesame seeds. After brushing with egg wash in step 9, top with or dunk each bagel into topping.Use more as needed.
  5. Poppy Seed Bagels:Use 1/3 cup poppy seeds. After brushing with egg wash in step 9, top with or dunk each bagel into topping. Use more as needed.
  6. Salt Bagels:Use 1/3 cup coarse salt. After brushing with egg wash in step 9, top with or dunk each bagel into topping. These are pretty salty, so feel free to go lighter on the salt.
  7. Cheese Bagels (Asiago, Cheddar, etc): Add 1/2 cup of shredded cheese to the dough when you add the flour. After brushing with egg wash in step 9, sprinkle with extra cheese.
  8. Cinnamon Crunch Bagels: Add 1 teaspoon of cinnamon to the dough recipe below when you add the salt. Double the cinnamon crunch topping from cinnamon crunch bread. After brushing the bagels with the egg wash in step 9 below, spoon cinnamon crunch topping on each.

Some readers have used this bagel recipe to make whole wheat bagels by replacing half of the bread flour with whole wheat flour. I haven’t tried it, but I do use some whole wheat flour when making homemade English muffins, another breakfast staple!

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Homemade Bagels Recipe - Sally's Baking Addiction (7)

See Your Homemade Bagels!

Many readers tried this recipe as part of a baking challenge! Feel free to email or share your recipe photos with us on social media. 🙂

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Homemade Bagels Recipe - Sally's Baking Addiction (43)

Homemade Bagels Recipe

★★★★★4.9 from 579 reviews

  • Author: Sally
  • Prep Time: 2 hours, 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 3 hours
  • Yield: 8 bagels
  • Category: Bread
  • Method: Baking
  • Cuisine: American
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Description

Make fresh bagels right at home with this tested dough recipe. Don’t skip the water bath and egg wash—both provide an extra chewy and golden brown crust.

Ingredients

  • 1 and 1/2 cups (360ml)warm water(between 100-110°F, 38-43°C)
  • 2 and 3/4 teaspoons instant or active dry yeast*
  • 4 cups (520g) bread flour (), plus more for work surface and hands*
  • 1 Tablespoon granulated sugar or packed light or dark brown sugar (orbarley malt syrup)*
  • 2 teaspoons salt
  • coating the bowl: nonstick spray or 2 teaspoons olive oil
  • egg wash: 1 egg white beaten with 1 Tablespoon water

For Boiling

  • 2 quarts water
  • 1/4 cup (60g)honey (or barley malt syrup)*

Instructions

  1. Prepare the dough: Whisk the warm water and yeast together in the bowl of your stand mixer fitted with a dough hook attachment. Cover and allow to sit for 5 minutes. *If you don’t have a stand mixer,simply use a large mixing bowl and mix the dough with a wooden spoon or silicone spatula in the next step.
  2. Add the flour, brown sugar, and salt. Beat on low speed for 2 minutes. The dough is very stiff and will look somewhat dry.
  3. Knead the dough: Keep the dough in the mixer and beat for an additional 6-7 full minutes, or knead by hand on a lightly floured surface for 6-7 full minutes. (If you’re new to bread-baking, my How to Knead Doughvideo tutorial can help here.) If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it’s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test.
  4. Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperaturefor 60-90 minutes or until double in size.
  5. Line two large baking sheets with parchment paper or silicone baking mats.
  6. Shape the bagels: When the dough is ready, punch it down to release any air bubbles. Divide the dough into 8 equal pieces. (Just eyeball it—doesn’t need to be perfect!) Shape each piece into a ball. Press your index finger through the center of each ball to make a hole about 1.5 – 2 inches in diameter. Watch video below for a visual. Loosely cover the shaped bagels with kitchen towel and rest for a few minutes as you prepare the water bath.
  7. Preheat oven to425°F (218°C).
  8. Water bath:Fill a large, wide pot with 2 quarts of water. Whisk inthe honey. Bring water to a boil, then reduce heat to medium-high. Dropbagels in, 2-4 at a time, making sure they have enough room to float around. Cook the bagelsfor 1minute on each side.
  9. Using a pastry brush, brush the egg wash on top and around the sides of each bagel. Place 4bagels onto each lined baking sheet.
  10. Bake for 20-25 minutes, rotating the pan halfway through. You want the bagels to be a dark golden brown. Remove from the oven and allow bagels to cool on the baking sheets for 20 minutes, then transfer to a wire rack to cool completely.
  11. Slice, toast, top, whatever you want!Cover leftover bagels tightly and store at room temperature for a few days or in the refrigerator for up to 1 week.

Notes

  1. Overnight Make Ahead Instructions: Prepare the dough through step 4, but allow the dough to rise overnight in the refrigerator instead of at room temperature for 60-90 minutes. The slow rise gives the bagels wonderful flavor! In the morning, remove the dough from the refrigerator and let the dough rise for 45 minutes at room temperature. Continue with step 5. I don’t recommend shaping the bagels the night before as they may puff up too much overnight.
  2. Freezing Make Ahead Instructions:Baked bagels freeze wonderfully! Freeze them for up to 3 months, thaw overnight in the refrigerator or at room temperature, then warm to your liking. You can also freeze the bagel dough. After punching down the dough in step 6, wrap the dough tightly in plastic wrap, then a layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator, then punch the dough down again to release any air bubbles. Continue with the rest of step 6.
  3. Special Tools (affiliate links): Stand Mixer | Baking Sheets | Parchment Paper or Silicone Baking Mats | Large Pot (such as a large 5.5 quart dutch oven) | Pastry Brush
  4. Yeast: Use instant or active dry yeast. If using active dry yeast, the rise time may be up to 2 hours. 1 standard packet is about 2 and 1/4 teaspoons, so you will need a little more than 1 packet of yeast. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
  5. Bread Flour:Bagels require a high protein flour. Bread flour is a must. Here are all my recipes using bread flour if you want more recipes to use it up. All-purpose flour can be used in a pinch, but the bagels will taste flimsy and won’t be nearly as chewy.
  6. Barley Malt Syrup:This ingredient can be a little hard to find, but truly gives bagels that traditional malty flavor we all know and love. Most natural food stores carry it. I offer alternatives such as brown sugar in the dough and honey in the water bath; I’ve made bagels with these alternatives AND with barley malt syrup and honestly love both versions.
  7. Bread Machine:Place the dough ingredients into the pan of the machine. Program the machine to dough or manual, then start. After 9-10 minutes, the dough will be quite stiff. Allow the machine to complete its cycle, then continue with the recipe.
  8. Bagel Varieties: See blog post above for various add-ins and toppings. Note that the toppings are added after the egg wash in step 9. Some readers have used this bagel recipe to make whole wheat bagels by replacing half of the bread flour with whole wheat flour. I haven’t tried it, but let me know if you do!
  9. Halve or Double: You can halve this dough recipe by simply halving all of the dough ingredients (do not halve the water or honey for the boiling step). No changes to the recipe instructions. For best taste and texture and to not overwhelm your mixer with excess heavy dough, I do not recommend doubling this dough recipe. Instead, make separate batches of dough.
  10. Adapted from a mix of recipes I’ve tried: King Arthur Flour,Cook’s Illustrated, andComplete Book of Breads

Keywords: Homemade Bagels Recipe

Homemade Bagels Recipe - Sally's Baking Addiction (2024)

FAQs

Is it worth making your own bagels? ›

Homemade bagels are irresistibly chewy, and boast a crisp, golden-brown exterior. They taste fresher and more flavorful than anything you can buy. You can get endlessly creative with toppings and mix-ins. Unlike other from-scratch breads, they require just a handful of staple ingredients, and no special equipment.

What is the secret to making bagels? ›

10 Tips for Making Schmear-Worthy Homemade Bagels
  • Moisture: Wetter dough means crispier bagels. ...
  • Water temp: The colder the better. ...
  • Dry active yeast: Let it chill. ...
  • Flour: Embrace the gluten. ...
  • Mixing: Low and slow is the way to go. ...
  • The rise: Your kitchen climate is A-okay. ...
  • Flavor kick: After the proof.
Jan 13, 2023

Why do people boil their bagels before baking? ›

The reason we boil the dough first is so that the outside crust sets before it goes in the oven. We generally let the dough boil for 30 to 60 seconds on each side, but the longer you let it boil, the thicker and chewier the crust. The amount of time the bagel is boiling also affects its interior texture.

Is baking soda or baking powder better for bagels? ›

Make sure you use only baking soda and not baking powder. The baking soda helps the bagels form that beautiful golden crust and give them the distinct bagels taste. Use bread flour instead if you want, or any high-gluten flour, this will help create more glen in the dough.

What flour is best for bagels? ›

Bread flour – Because of its high protein content, bread flour makes these homemade bagels delightfully chewy. This recipe also works with all-purpose flour, they're just a bit less chewy than bagels made with bread flour.

Why are bagels more unhealthy than bread? ›

First, bagels can have more calories and carbs than bread because the serving size tends to be higher. However, this does not inherently make bagels less healthy, it just means when you eat a bagel you need to pay attention to how much you're eating and what you're pairing with it.

Why are my homemade bagels so dense? ›

If your dough is too wet, it'll create large holes in the crumb of the dough and your bagels will be more like French bread, with a fluffy interior (see top photo). When too much flour is kneaded in, bagels become dense, hard and tough, instead of crisp and chewy.

What makes bagels in New York so good? ›

a regular bagel is the water you boil them in. Much like a specific vineyard terroir is used to make a wine, certain minerals in New York City tap water are attributed to creating the best bagels. These include low concentrations of calcium and magnesium and a high level of sediment.

Why are my homemade bagels flat? ›

According to Molly, “If the bagels proof too much, they'll deflate in the water bath.” If you're keeping an eye on your dough, she advises pulling it a little too early rather than a little too late (and definitely before they double in size), as it's better to be underproofed.

What happens if you don't boil bagels before baking? ›

The boiling sets the crust of the bagel to get the signature thin crunchy crust. It also affects the texture of the bread inside. No boil, it's not a bagel, just a roll-with-a-hole!

Are Panera bagels boiled or baked? ›

Unlike at traditional bagelries, the bagels here as well as at Panera are not boiled before baking; that's why the crust is never crusty (the bagels instead get steamed while in the oven).

Are New York bagels boiled before baking? ›

New York-style bagels are generally larger, uniformly round with a smaller hole and a chewy, slightly fluffy texture. They're boiled then baked and generally have a fairly high salt content. Some New York bagel shops may also bake their bagels on burlap wood planks.

What is a substitute for yeast in bagels? ›

Baking Soda, Milk and Vinegar

Vinegar, milk and baking soda mixed together helps the bread rise. Use one teaspoon of baking soda, half a teaspoon of vinegar and half a teaspoon of milk to replace two teaspoons of yeast. Lighter batters may have a slightly different texture, but you will still get a rise from the dough.

What should you boil bagels in? ›

I've used sugar (molasses) and baking soda and for me, I find the baking soda works best. You need to change the alkaline of the water through baking soda or sugar to get the Maillard reaction to get the crust chewy and gives the bagels (in my case bread) that really nice color.

What is a substitute for baking soda in bagels? ›

When you are out of baking soda, you could use an alternative like baking powder or egg whites to produce a similar flavor and texture in your product.

Are homemade bagels healthier than store bought? ›

Enjoy bagels a healthier way by making them at home and considering some alterations. Store-bought options are not usually the healthiest. Many are made with more sugar than necessary and unhealthy ingredients. Making bagels at home allows you to see exactly what is being put into your mix.

How much does it cost to make bagels at home? ›

If you break down the cost of Clayton's recipe, it works out to 23 cents per bagel. Moreover, if you use bulk yeast, which you should if you do much baking, the price drops to 15 cents. By comparison, one of Thomas' so-called “bagels” is 45 cents. A fresh bagel from Noah's in San Francisco: 75 cents.

How long do homemade bagels last? ›

HOW LONG DO FRESH BAGELS LAST? Fresh bagels are best eaten on the same day they're baked. When stored at room temperature in a paper bag, fresh bagels can last for about two to three days. Fresh bagels can last for about three to four months when stored in the freezer, and thawed in a toaster.

Is bagel healthier or bread? ›

Unfortunately there's no simple answer to this question. In terms of calories, on average one bagel has more calories than one slice of bread. However, if you choose to have a bagel with more fibre, this may help you feel fuller for longer and potentially reduce your snacking throughout the day.

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