Homemade Bagels Recipe
Making bagels at home is easier than it seems. These bagels are soft inside, chewy outside, and golden brown from a quick boil before baking. With a few simple ingredients, you can enjoy fresh bagels anytime. They are perfect for breakfast, brunch, or snacks, and you can add your favorite toppings or flavors like sesame, everything seasoning, or cinnamon raisin.
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Ingredients
For the Dough:
- Warm water
- Active dry yeast or instant yeast
- Sugar or honey
- Bread flour
- Salt
For Boiling & Topping:
- Water
- Honey, sugar, or barley malt syrup
- Egg white for egg wash
- Optional toppings: sesame seeds, poppy seeds, everything bagel seasoning, coarse salt
These basic ingredients come together to make a soft, chewy bagel dough. High-protein bread flour gives the bagels their signature chew, while boiling in water with a little sweetener ensures a glossy crust.
Bagel Variations
Bagels are versatile and easy to customize. Here are some ideas to try:
- Classic Sesame or Poppy Seed: Brush with egg wash and sprinkle seeds before baking.
- Everything Bagel: A mix of sesame, poppy, onion, garlic, and salt.
- Sweet Bagels: Add cinnamon and raisins to the dough for a dessert-style bagel.
- Savory Cheese Bagels: Mix shredded cheddar or parmesan into the dough for a cheesy twist.
- Whole Wheat or Multigrain: Substitute half of the bread flour with whole wheat or add oats and seeds for extra fiber and flavor.
Pro tip: Don’t skip the boiling step! It’s what gives bagels their chewy texture and shiny crust.
Best Bagels Recipe
Ingredients
For the Dough:
- 1 and 1/4 cups 300 ml warm water (100–110°F / 38–43°C)
- 2 teaspoons active dry yeast or instant yeast
- 1 tablespoon sugar or honey
- 3 1/2 cups 440 g bread flour
- 1 1/2 teaspoons salt
For Boiling & Topping:
- 4 cups water
- 2 tablespoons honey sugar, or barley malt syrup
- 1 egg white beaten with 1 tablespoon water for egg wash
- Optional toppings: sesame seeds poppy seeds, everything bagel seasoning, coarse salt
Instructions
Activate the Yeast:
- In a small bowl, mix warm water, sugar (or honey), and yeast. Let sit for 5 minutes until bubbly.
Make the Dough:
- In a large mixing bowl, combine flour and salt. Pour in yeast mixture. Mix until a rough dough forms. Knead for 8–10 minutes by hand or with a stand mixer until smooth and elastic. The dough should feel slightly tacky but not sticky.
First Rise:
- Lightly oil a large bowl and place the dough inside. Cover with a clean kitchen towel. Let rise in a warm spot for 1–1.5 hours, until doubled in size.
Shape the Bagels:
- Punch down the dough and divide into 8 equal pieces. Shape each piece into a round ball, then press a finger through the center to form a hole. Stretch the hole to about 1.5–2 inches in diameter. Place on a parchment-lined baking sheet and cover loosely for 10 minutes.
Boil the Bagels:
- Bring water and honey (or sugar/barley malt syrup) to a boil in a large pot. Reduce heat to medium-high. Carefully drop 2–3 bagels at a time into the water. Boil for 1–2 minutes per side. Remove with a slotted spoon and return to the baking sheet.
Add Egg Wash and Toppings:
- Brush each bagel with egg wash. Sprinkle on your favorite toppings while wet.
Bake:
- Preheat oven to 425°F (220°C). Bake bagels for 20–25 minutes, until golden brown. Cool on a wire rack before slicing.
Notes
Tips & Variations
- Chewier Bagels: Boil for 2 minutes per side.
- Flavor Variations: Add raisins, cinnamon, or shredded cheese to the dough.
- Make Ahead: Refrigerate the shaped bagels overnight before boiling for enhanced flavor.
- Freezing: Bagels freeze well up to 3 months. Thaw at room temperature or toast directly from frozen.
