How to Make Bagels

homemade bagel recipe A close-up shot of three homemade everything bagels covered generously with everything bagel seasoning, sitting in a white cloth basket. Soft sunlight is illuminating the bagels.

There is nothing quite like the smell of fresh, warm bagels filling your kitchen. It takes me right back to chaotic Saturday mornings with my kids, all of us waiting for that first chewy, golden round. If you have ever wondered how to make your own Bagel Recipe at home, you have come to the right place.

This homemade Bagel Recipe is your ticket to that New York style magic, without any fancy equipment. We are keeping it simple with easy ingredients and a method that feels more like a fun kitchen project than a difficult test. Get ready to fall in love with baking from scratch. Scroll to the recipe card for ingredients and step by step directions.

Why You'll Love This Homemade Bagel Recipe

You will love this easy Bagel Recipe because it turns simple ingredients like bread flour into something truly spectacular. The dough comes together beautifully, and shaping them is a fun activity, perfect for getting the family involved. My daughter always claims the important job of sprinkling the nigella seeds or everything bagel seasoning. The result? Chewy, golden brown bagels that are miles better than anything from the store. They are perfect for a special breakfast, a quick bagel sandwich, or simply smeared with cream cheese. This process demystifies how to make bagels at home, giving you a proud baker moment that is so worth it.

What You'll Need

Gathering your ingredients for this kitchen adventure is the first step. You will be surprised how a few simple staples can transform into something so delicious.

Main Ingredients

500 grams bread flour (for that perfect chewy texture)
300 ml warm water
7 grams active dry yeast (about one standard packet)
10 grams salt
25 grams sugar or honey
1 egg (for that shiny, golden wash)

Optional Extras

Feel free to top your creations with whatever you love best, like everything bagel seasoning, sesame seeds, or even a sprinkle of coarse salt for a classic plain bagel vibe.

You will find exact quantities and times in the recipe card.

Mix the Dough
In a large bowl, combine your bread flour, active dry yeast, salt, and sugar. Pour in the warm water and mix until a shaggy dough forms. This is the start of your homemade bagel journey.

Knead to Perfection
Turn the dough onto a floured surface. Knead it for about 8 minutes until it becomes smooth and elastic. This step is key for developing that classic chewy bagel texture.

Let it Rise
Place the dough in a greased bowl, cover it, and let it rest in a warm spot. It needs about an hour to double in size. This is a great time to clean up or plan your favorite bagel toppings.

Shape the Bagels
Punch the air out of the dough. Divide it into 8 equal pieces. To shape, roll each piece into a ball and poke your thumb through the center to form the classic bagel hole. Gently widen it.

Boil the Bagels
Bring a large pot of water to a gentle boil. Carefully drop each bagel in for about 30 seconds per side. This boiling step is what gives a homemade bagel its distinctive chewy crust.

PAA: Why do you boil bagels before baking them? Boiling sets the crust, which helps the bagels keep their beautiful shape and gives them that wonderfully chewy, glossy exterior that everyone loves.

Add Toppings and Bake
Brush the boiled bagels with a beaten egg wash. This is your glue for all those delicious toppings like nigella seeds or everything seasoning. Bake them at 200°C (400°F) for 20-25 minutes, until they are golden brown and fragrant.

Aliana's Pro Advice

Do not skip the boiling step.

I know it seems extra, but it is the secret handshake of a truly great bagel recipe.

It creates that shiny, tough crust which bakes up into the perfect chewy texture.

Also, do not be afraid to really knead your dough.

My sister once called me in a panic saying her dough was too tough, but that extra kneading is what builds the gluten for the ideal bite.

Trust the process, you have got this.

Easy Swaps

No bread flour? All purpose flour works in a pinch, though your bagels will be a bit less chewy. For a sourdough bagel recipe, you can use a cup of active sourdough starter discard and adjust the flour and water slightly. Out of yeast? A bagel recipe with active starter is a fantastic no yeast alternative. The flavors are incredible.

Storage & Serving Tips

Once cooled, store your homemade bagels in a paper bag for a day to keep the crust perfect. For longer storage, pop them in a plastic bag and freeze them. They reheat beautifully in the toaster. My husband loves his sliced and loaded with lox, cream cheese, and capers for the ultimate lox bagel experience.

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What to Serve With This Bagel Recipe

This homemade bagel recipe is the star of any breakfast board. Serve them warm with a generous spread of cream cheese, some smoked salmon, and fresh dill. For a sweet twist, my kids love them with peanut butter and banana slices. They also make the heartiest bagel sandwiches for lunch, stuffed with turkey, avocado, and a slice of cheese.

homemade bagel recipe An overhead shot of multiple freshly baked homemade bagels on a dark wooden board and a marble counter. The bagels are covered with various toppings like sesame, poppy seeds, and everything bagel seasoning, next to small bowls of cream cheese.

FAQs About This Bagel Recipe

Can I make the dough ahead?

Yes, you can. After shaping the bagels, place them on a baking sheet, cover tightly, and refrigerate overnight. Let them sit at room temperature for 30 minutes before boiling and baking in the morning.

What is the best way to get toppings to stick?

The egg wash is crucial. Brush it on generously right after boiling and before you add any seeds or seasonings. This will ensure your everything bagel seasoning stays put.

Can I make flavored bagels?

Absolutely. For cinnamon raisin or blueberry bagels, gently knead in about a cup of your add ins right before the first rise. This is how you explore different bagel flavors.

Why are my bagels dense?

This usually happens if the yeast was old or the dough did not have enough time to rise properly. Make sure your yeast is fresh and active, and let the dough double in size in a warm, draft free spot.

More Recipes You'll Love

If you enjoyed making these homemade bagels, you might like these other delicious BREAKFAST ideas from my kitchen:

My Fluffy Pancake Recipe - a weekend classic that never fails.
The Best Homemade Granola - perfect for busy mornings.
Easy French Toast Casserole - a crowd-pleaser for special days.

Whipped this up already? Show it off on Pinterest @AlianaRecipes - your version might inspire someone!