Soft and chewy on the inside with a light golden brown outside—these Easy Homemade Bagels are fantastic! Bake them up plain or with everything bagel seasoning sprinkled over the top. Either way, toasted with some whipped cream cheese, they make the perfect breakfast!
Table of Contents
Homemade Bagels – Recipe Overview
Like my Homemade Soft Pretzels recipe, this easy bagel recipe requires very few ingredients, comes together (relatively) quickly, and tastes just as good—if not better—than any local bagel shop.
The key player in these homemade bagels is the bread flour which gives them their soft and chewy texture. And to give them their light golden brown color is the boiling water bath which has baking soda and a little honey mixed in for a hint of sweetness.
I used instant dry yeast, which gives the dough a rise time of around 60-90 minutes, but you can also use active dry yeast instead. Just factor in a longer rise time of about 2 – 2 1/2 hours.
Brush on some egg wash after the boiling water bath and sprinkle on some everything bagel seasoning (if you want the best bagel ever), and within 25 minutes, you’ll have really good-tasting bagels!
Ingredients Needed
Here’s the list of ingredients you will need to make these easy homemade bagels! In the recipe card below, the ingredient amounts default to US measurements (cups). However, you can also view the recipe using metric amounts (grams), which I recommend for the best results. Food scales are relatively inexpensive and can be found just about anywhere.
- Bread Flour. I recommend the King Arthur brand, but you can use whatever brand you prefer! Bread flour has a higher protein percentage than all-purpose flour, which gives these bagels that perfect chewy inside and crusty outside.
- Water. Required for the homemade bagel dough and also for the baking soda honey bath. For the bagel dough, it should be very warm (anywhere from 90ºF to 110ºF if using a digital thermometer) to the touch. For the water bath, the water will need to be boiling.
- Instant Quick Rise Yeast. I like using the Red Star brand. Instant will give you a rise time of around 60-90 minutes.
- Salt. Used to help enhance the flavor and tighten the gluten structure of the bagel dough.
- Granulated Sugar. Adds a tiny bit of sweetness to the dough. A little more added sweetness is added with the next ingredient as well.
- Honey. An optional ingredient that adds just a hint of sweetness to the dough. It’s very subtle.
- Baking Soda. Used only for the baking soda bath. Do not add this to the pretzel dough.
- Egg Yolk. You’ll use this along with one tablespoon of water for the egg wash that’s applied to the tops of the bagels (after the baking soda honey bath).
- Everything Bagel Seasoning. You can make your own everything bagel seasoning for this recipe, or you can do like I did and just get a jar of it from your local grocery store. Mine came from ALDI, but Trader Joe’s has a really good mix as well.
Substitutions
Maple Syrup or Barley Malt Syrup. As a substitution for the honey in the boiling baking soda bath, you can use the same amount of either maple syrup or barley malt syrup.
Active Dry Yeast. You can use active dry yeast in place of instant quick-rise yeast, but expect a longer rise time of around 2-2 1/2 hours.
I do not recommend using all-purpose flour or whole wheat flour for this homemade bagel recipe. You won’t get that same chewy texture as you will with bread flour.
The Best Baking Tools
Here’s a list of tools you’ll need to make this easy homemade bagels recipe. And good news—you do NOT need to use a stand mixer if you don’t want to!
- Stand mixer with dough hook. Or you can make it even easier by using a large mixing bowl and a dough whisk.
- Dough whisk. This, along with a large bowl, is what I used to initially mix the dough together. After that, I used my hands to knead the dough. You can even use your clean hands to mix it together.
- Silicone baking mat. You can also use parchment paper, but you will need to lightly spray the top with either a flour-based baking spray or non-stick oil cooking spray to prevent the bagels from sticking. Silicone mats are also nice because they’re less wasteful.
- Baking sheet. You’ll need one large baking sheet.
- Bench Scraper. You can use either a bench scraper or a sharp knife to divide the dough into sections. If you want the sections to be the same weight, bust out that food scale!
- Large Pot. This is for the baking soda honey bath.
- Fine-Mesh Strainer or Flat Slotted Spatula. You’ll need this to remove the bagels from the boiling baking soda bath. They’ll also help remove any excess liquid that will drip off the bagels.
- Wire Cooling Rack. A wire cooling rack is needed so you can let the bagels cool slightly before enjoying them.
- Oven Thermometer. I highly recommend getting an oven thermometer for all my recipes. They’re inexpensive and help to ensure your oven is accurately heating to the correct temperature!
Let’s Make These Homemade Bagels!
This is only a brief overview of how to make these homemade bagels. For the full detailed recipe, scroll down to the recipe card.
Recipe Tip
You can use your stand mixer and dough hook attachment, but I found it just as easy to use a dough whisk and large mixing bowl to mix everything together.
Step 1. Prepare the bagel dough. I whisked the warm water, instant yeast, and granulated sugar together in a separate bowl first. Let it bloom covered for 10 minutes. After the water/yeast/sugar mixture has bloomed, add it to a large mixing bowl with the bread flour and salt. The dough will be thick, dry, and scaly looking.
Step 2. Knead the dough by hand on a lightly floured surface (preferably bread flour) for 5-7 minutes, or until the dough is soft and smooth. Place the dough in a lightly oiled bowl (it can be the same bowl you used to mix the dough), cover it, and let it rise for 60-90 minutes (it should double in size). It’s best to find a warm spot in your kitchen so the dough can rise properly.
Step 3. Shape the bagels. Punch the dough down, then divide the bagel dough into eight pieces. You can weigh each portion of dough so they’re all the same, or you can just eyeball it. Roll each portion into a ball on a clean, unfloured surface. Having an unfloured surface will help the dough stick a little, which helps to form the ball of dough. Press the center of each ball of bagel dough with your thumb and pointer finger to create a hole. Stretch it out just a bit. Place on a silicone-lined or lightly sprayed parchment paper-lined baking sheet, cover it, and let sit for 10 minutes.
Step 3. Prepare the water bath and preheat the oven. While the bagels rest, bring a large pot of water (6-8 cups) to a boil. Whisk in the honey and baking soda. Preheat your oven to 425ºF.
Step 4. Give the bagels a bath. Add 2-3 bagels into the boiling water/baking soda/honey bath. Use a timer and leave them in for 1-2 minutes per side. They will puff up during this process and look wrinkly and weird. This is all totally normal as they’ll smooth out as they bake!
Recipe Tip
I recommend using a fine-mesh strainer or slotted spatula to remove the bagels. I don’t recommend using tongs as the bagels will still be soft. Remove any excess water and return it to the baking sheet.
Step 5. Time to Bake. Brush on the egg wash mixture, sprinkle on the everything bagel mix, then bake for 20-25 minutes at 425ºF.
Recipe FAQs
I do not recommend it due to the lower protein percentage. You simply won’t get that same chewy texture as you would with bread flour. I don’t recommend using whole wheat flour either.
Absolutely! Let the bagels cool completely, then wrap them in plastic wrap and store them in a sealed container or Ziploc bag. Reheat by bringing them to room temperature the day before, then toast them in a toaster oven. Frozen bagels will keep for 1 month.
I prefer the method where you roll each section of dough into a ball, then pierce the center of the ball with your thumb and pointer finger to create a hole. An alternative way is to roll each section of dough out to about 8-9 inches in length. Then wrap both ends around the palm of your hand and press together to seal.
You’ll need poppy seeds, white and black sesame seeds, flaky sea salt, dried onion flakes, and dried minced garlic. Alternatively, you can simply drive to your local grocery store and purchase a jar of it that’s already made. I found mine at ALDI, but Trader Joe’s—if you’re lucky enough to live near one—also has a good version.
More Breakfast Treats to Enjoy!
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Easy Homemade Bagels
Ingredients
Homemade Bagels
- 1 1/3 cups Warm Water, between 90ºF-110ºF
- 2 1/4 tsp Instant Quick Rise Yeast, 1 packet
- 1 tbsp Granulated Sugar
- 3 1/2 cups Bread Flour
- 1 1/2 tsp Salt
Baking Soda Bath
- 6-8 cups Boiling Water
- 1 tbsp Baking Soda
- 1 tbsp Honey
Egg Wash
- 1 Large Egg
- 1 tbsp Water
Topping
- Everything Bagel Seasoning
Instructions
- In a large mixing bowl, whisk together the warm water, instant yeast, and granulated sugar. Let it sit for 5-10 minutes. The mixture should look foamy when ready.1 1/3 cups Warm Water, 2 1/4 tsp Instant Quick Rise Yeast, 1 tbsp Granulated Sugar
- Add in the bread flour and salt, then using a danish dough hook or your clean dry hands, mix together until the dough forms. It should be thick and look dry and scaly. Turn the dough out onto a lightly floured work surface, then knead the dough with your hands until it's soft and smooth in texture (5-7 minutes).3 1/2 cups Bread Flour, 1 1/2 tsp Salt
- Shape into a ball, then place into a greased bowl. Cover with a clean kitchen towel and let it rise for 60-90 minutes. The dough should double in size. Warmer spots in your kitchen will see a faster rise time.
- When the dough is just about ready, adjust your oven to the middle rack and preheat your oven to 425ºF. Prep a large baking sheet lined with a silicone baking mat (highly recommended) or parchment paper lightly sprayed with a flour-based baking spray or non-stick oil cooking spray (without the spray the bagels might stick).
- Using a bench scraper or a sharp knife, cut the bagel dough into 8 equal-sized pieces. You can either eyeball this part or weigh each piece so they are all the same size. Mine weighed around 100 grams each.
- Roll each section of dough into a ball on an unfloured work surface (you want the surface to be a little sticky). Place onto the prepped baking sheet. Next, create a hole in each ball of bagel dough using your thumb and pointer finger. Stretch it out a little bit, but not too much. Let the bagels rest for about 10 minutes.
- While your bagels rest, prepare your baking soda and honey bath by bringing a large pot of water, along with the baking soda and honey, to a boil. I also mix together the egg wash mixture at this time, then set it aside.6-8 cups Boiling Water, 1 tbsp Baking Soda, 1 tbsp Honey
- Place 3-4 bagels into the boiling baking soda honey bath and leave in for no more than 1 minute (use a timer) per side. The bagels will puff up and look weird and wrinkly, but I they'll smooth out during baking!
- Remove each bagel with a fine mesh strainer or flat slotted spatula, carefully letting any excess liquid drip off, then place back onto the baking sheet. Repeat until all 8 bagels have been bathed in the baking soda honey bath.
- Brush on the egg wash mixture and sprinkle with everything bagel seasoning (if desired).1 Large Egg, 1 tbsp Water, Everything Bagel Seasoning
- Bake for 20-25 minutes at 425ºF or until your bagels have a nice shiny, light-medium golden brown color. Let cool for 5 minutes before transferring to a wire cooling rack to finish cooling.
- Homemade bagels can be kept in a well-sealed container at room temperature for up to 1-2 days. They also freeze wonderfully too! Let the bagels cool completely, then wrap in plastic wrap and place in a sealed container or Ziploc bag. Reheat by bringing them to room temperature the day before then toast them in a toaster oven. Frozen bagels will keep for 1 month.
Notes
- Prep time noted above includes making the dough, letting it rest, shaping the bagels, and the baking soda honey bath.
- With all my recipes, I highly recommend using an oven thermometer to ensure your oven is heating to the correct temperature. Do not rely just on the oven preheat beep!
- It’s best to use a timer when placing the bagels in the boiling baking soda honey water bath. I recommend leaving them in the water bath for no more than 1 minute per side, with a maximum of 2 minutes (for the chewiest bagels).
- An alternative way to shape the bagels is to roll each section of dough out to about 8-9 inches in length. Then wrap both ends around the palm of your hand and press together to seal.
- Recipe adapted from my Homemade Soft Pretzels recipe as well as Joshua Weissman’s homemade bagel recipe.
Nutrition
Nutritional information provided above is an estimate only and will vary based on specific ingredients used. See Nutritional Disclaimer for more info.
This recipe is fantastic!!! The bagels came out perfect, my family loves them. I will definitely be making again and sharing this recipe.
Thank you for the review, Laura!
I have King Arthur regular flour, can I use that? Going to attempt this recipe tomorrow.
I apologize for not seeing your comment! My preference is to use bread flour because of the higher protein percentage (gives these bagels a chewier inside and crustier outside), but a few people that have made the recipe mentioned they used all-purpose and they loved how they turned out.
Could you add sourdough discard to this recipe?
You might be able to, but I never tested the recipe this way. Sorry, I wish I had a definitive answer!
Absolutely amazing! I made some plain and salt bagels out of these too! The recipe was so easy to follow and the bagels came out PERFECT! Will 100% be making these again!!
So happy that you loved these bagels, Catrina!
Easy to follow for a first timer and haven’t stopped baking them since our first batch
Thank you for making them, Julie, and for the feedback!
My family LOVED these bagels! My husband says they are better than our local bagel shop 🙂 This was my first time making bagels, and I will definitely be making them again!
This made my day reading your comment, Samantha! Thank you so much for making them!
These bagels were a HIT. It was my first time ever making bagels and I was a little concerned because they looked kinda ugly after the water bath but once the toppings went on, they were amazing. I will experiment with all different toppings. The texture = perfection
Yay! Thank you, Roz, for making them and for taking the time to leave your review! I’m so glad they were a hit!
Great recipe. My family loved them. I’ll be making these again. Thank you for great instructions!
Hi Angela, Happy New Year! I’m so glad you and your family enjoyed the bagels!
I’ve never left a review before but I’m beyond shocked how simple this one and how good it was. I’ve made many many batches of bagels before and none of them have been this good. Airy-fluffy-crispy all in 1 bite. Definitely writing this in my recipes book to keep for ages to come so I’ll never lose it.
Thank you for creating such a wholesome and beautiful recipe.
Thank you so much for making them, Allie! I’m so glad they were a winner!
These were the best bagels I have ever made! They were flavorful enough to want them plain. The texture of this bagel recipe was perfect. Thick and chewy, but not too much. The directions were user friendly too. I never questioned once what I was doing, or if they looked right. I will be making more with everything bagel seasoning soon. If you’re looking for an easy bagel recipe, this is the one! Thank you!
Thank you so much for making them Danielle, and for taking the time to leave this review!