Nothing beats a fresh batch of homemade bagels! This easy bagel recipe gives you soft, chewy and golden bagels made with a simple foolproof dough.
Skip all the work and make my simple Greek Yogurt Bagels instead!
HOMEMADE BAGEL RECIPE
These homemade bagels are so easy to make and come out soft, chewy and everything you need and want in a bagel! With just a few simple ingredients and a couple of steps, you can have these easy bagels ready to enjoy. This recipe gives you delicious New York style bagels with your favorite toppings like sesame seeds, everything bagel seasoning, or just enjoy them plain! Enjoy these bagels for breakfast, sandwiches, or any other preferred way.
WHAT DO YOU NEED-
- Bread Flour– For the best results, you want to use good quality bread flour when making bagels! Bread flour has higher gluten content, which is what gives you chewy bagels.
- Yeast– I use instant yeast for these bagels, be sure that the yeast is fresh to ensure proper rising.
- Sugar– You want to add a little bit of granulated sugar to lightly sweeten the dough.
- Salt– Don’t forget to salt your bagel dough to avoid bland bagels! You can also add some garlic powder too for added flavors.
- Water Bath– The key to achieving chewy bagels is the water bath! For the water bath you just use a mixture of boiling water, baking soda and a little bit of honey.
- Egg– What gives you shiny, golden bagels is the egg wash, which is just a whisked egg. The egg wash is optional.
- Toppings– You can use your choice of toppings such as bagel seasoning, poppyseeds, sesame seeds, or just leave them plain.
HOW TO MAKE HOMEMADE BAGELS
With just a few steps, you can have homemade bagels ready in no time!
- Prepare Bagel Dough– Mix all the ingredients for the bagel dough until combined and a dough forms.
- Knead until the dough is smooth, and slightly tacky. Shape into a ball and add to a bowl and cover. Let rise for 60-90 minutes or until the dough doubles in size. (Be sure to let it rise at room temp or in a warm place.)
- Shape Bagels– Divide the dough into 8 even sized pieces and roll into tight balls. With your fingers, pierce through the center of the dough ball to create a hole. Gently stretch it to form a ring, by working your fingers around the hole, expanding it until it’s about 2-3 inches in diameter.
- Cover the bagels with a towel and let them rest for 15 minutes. Meanwhile, preheat the oven, line the baking sheets with parchment paper and prepare the water bath.
- Once the water mixture is boiling, drop about 2-3 bagels into the boiling water and boil for about 45 seconds, per side.
- Remove the bagels and transfer to the lined baking sheets. Repeat with all the bagels.
- Brush the tops and sides of the bagels with egg wash and then immediately sprinkle or top with your choice of toppings.
- Bake the bagels until they are a deep golden brown.
- Remove and allow the bagels to cool on the baking sheets.
- Slice the bagels in half, toast and enjoy as desired.
** See Recipe Card Below for more detailed instructions.
BAGEL TOPPING IDEAS
There are so many different toppings you can add to your bagels for added flavor!
- Everything Bagel Seasoning
- Coarse Salt
- White or Black Sesame Seeds
- Poppyseeds
- Coarse Sugar
- Shredded Cheese
BAGEL VARIATIONS
Make an extra batch and make a variety of bagels! Here are some popular bagel flavors that you can make!
- Jalapeno Cheddar– Add 1/3 cup of fresh or canned jalapenos and ½ cup shredded mild cheddar cheese to the dough when kneading. Then after brushing the bagels with egg, top with additional shredded cheese and jalapenos!
- Asiago– If you love cheese then you need to make Asiago bagels! Add about ½ cup of your favorite shredded cheese to the dough when adding the flour. Then after brushing the bagels with egg, top with additional shredded cheese.
- Cinnamon Raisin Bagels– Add about 2/3 cup of raisins to the dough, and when kneading the dough, knead about 3 Tbsp of cinnamon sugar into the dough. Then after brushing the bagels with egg, top with additional cinnamon sugar or coarse sugar.
- Blueberry Bagels– Knead some fresh or frozen blueberries into the dough. Then after brushing the bagels with egg, top with coarse sugar, cinnamon sugar, or a streusel topping.
WAYS TO ENJOY BAGELS-
There are so many ways you can enjoy these easy bagels!
- Classic– Spread cream cheese on these bagels for a classic bagel, either plain or toasted! Have fun with your cream cheese flavors for different variations.
- Lox Bagels– Another popular way to enjoy bagels is by making lox bagels! The perfect lunch or brunch recipe.
- Bacon Egg & Cheese– Make the classic bacon egg and cheese bagel recipe.
- Cold Cut Sandwich– Swap out sandwich bread for homemade bagels instead when making your turkey or deli sandwiches. I love this for lunchtime.
- Peanut Butter– Spread some peanut butter and top with bananas over a toasted bagel. This is a delicious, sweet treat or breakfast!
- Jam– My favorite sweet treat when I have bagels on hand is a toasted bagel with cream cheese and jam! It’s so good, you need to give it a try!
- Egg & Cheese– Load your bagel with eggs and cheese for a quick on-the-go breakfast.
- Avocado Toast– Enjoy the popular and classic avocado toast on a bagel instead of toast!
QUESTIONS YOU MIGHT HAVE:
I tested these bagels with regular flour and bread flour and although you can make them with regular all-purpose flour, you will get better results with bread flour.
Yes! Instant yeast requires less rise time while active dry yeast requires a longer rise time. This recipe calls for instant yeast, but if you use active dry yeast, add about 30-60 additional minutes to the rise time.
Once you have mixed the dough and kneading is done, the dough should feel firm, smooth, and slightly tacky, but not sticky.
Yes, you totally can! Follow the instructions up to shaping the bagels. Once they are shaped, add a baking sheet and cover to avoid them from drying out. Store in the fridge for up to 12 hours. Then just water bath them and bake!
Yes, what makes these bagels authentic is using the water bath technique. It creates a chewy, distinct crust that you need in a bagel!
No, you do not have to brush the bagels with egg wash. But I do recommend that you do, because it will give you shiny bagels and it works as a “glue” for the toppings.
Once the bagels are completely cool, store in an airtight container or bag at room temperature for 3-4 days or in the fridge for up to a week! They are best enjoyed when toasted!
Yes! Homemade bagels freeze great! Once they are cooled, transfer to a freezer safe bag and freeze for up to 3-4 months! Thaw overnight and enjoy.
OTHER BREAKFAST RECIPES-
Easy Homemade Bagel Recipe
Ingredients
Bagel Dough-
- 3 1/3 cups bread flour sifted
- 1 1/3 cups warm water 110℉
- 2 1/2 tsp granulated sugar
- 2 tsp salt
- 2 1/2 tsp instant or active dry yeast
Water Bath-
- 7 cups water
- ½ Tbsp honey
- 1 Tbsp baking soda
Egg Wash-
- 1 egg whisked
Bagel Toppings-
Instructions
Prepare Bagel Dough-
- Sift the bread flour into a large bowl and create a well in the center. Add the granulated sugar, salt, yeast, and warm water into the well and then with a dough whisk, begin to mix until well incorporated. (Be sure the water is no warmer than 110F or you will kill the yeast.)3 1/3 cups bread flour, sifted, 2 1/2 tsp granulated sugar, 2 tsp salt, 2 1/2 tsp instant or active dry yeast, 1 1/3 cups warm water, 110℉
- Continue kneading the dough until well incorporated and the dough is smooth, firm and slightly tacky, but not sticky.
- Shape the dough into a tight ball and place it back into the bowl and cover. Let the dough rise at room temperature for 60-90 minutes, or until the dough has doubled in size.
Shape Bagels-
- Once the dough has risen, transfer the dough onto a clean, unfloured work area and evenly divide the dough into 8 pieces.
- Form each piece into a nice, tight ball by rolling the dough on the counter with cupped hands.
- Using your fingers, pierce through the center of the ball to create a hole, gently stretching it out to form a ring. Work your fingers around the hole, expanding it until it is about 2-3 inches in diameter. (Keep in mind, the hole should not be too large—just enough to create the classic bagel shape while leaving a fluffy, round center.)
- Repeat this with all the dough balls. Add the shaped bagels onto parchment paper and cover with a towel or plastic wrap and let sit for 10-15 minutes. (Let them rest as you prepare the water bath.)
- Preheat the oven to 425℉ and line a large baking sheet with parchment paper. (You can also use 2 small baking sheets.)
- Bring a pot of water to boil. Once the water is boiling, reduce the heat to medium and add the honey and baking soda to the water and mix.7 cups water, ½ Tbsp honey, 1 Tbsp baking soda
- Drop about 2-3 bagels into the boiling water and boil for 45 seconds. Flip and boil for another 45 seconds.
- Using a slotted spatula or skimmer, carefully remove the bagels from the water bath and transfer to your lined baking sheet. Repeat with all the bagels.
- With a pastry brush, brush the tops and sides of the bagels with the egg wash. Immediately, sprinkle or top the bagels in the toppings if using toppings.1 egg, whisked
Bake the Bagels-
- Bake the bagels at 425°F for 20-25 minutes, until the bagels are a deep golden brown.
- Remove the bagels from the oven and allow them to cool on the baking sheets. (You can enjoy them warm or allow them to fully cool.)
- Slice the bagels in half, toast and enjoy as desired.
- Storing– Store the cooled bagels in an airtight container or bag at room temperature for 3-4 days or in the fridge for up to a week.
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