Bagels Recipe Homemade: The Perfect Chewy and Golden Bagels from Scratch
There’s nothing quite like a fresh, warm bagel straight out of the oven. The soft, chewy texture and slightly crisp golden crust make bagels one of the most beloved breakfast staples around the world. While store-bought versions are convenient, nothing compares to the flavor and satisfaction of making your own.
If you’ve ever wondered how to make bagels at home, this bagels recipe homemade guide will walk you through every step — from mixing and shaping the dough to boiling and baking those golden beauties. Whether you’re a beginner baker or a seasoned home cook, this recipe is approachable, foolproof, and incredibly rewarding.
Why You’ll Love This Homemade Bagels Recipe
- 🥯 Simple Ingredients: You only need a few pantry staples — flour, yeast, sugar, salt, and water.
- 🍞 Perfect Texture: Boiling before baking gives that authentic chewy texture and crisp exterior.
- 🧈 Customizable: Make them plain, sesame, everything, or even cinnamon raisin!
- 💰 Budget-Friendly: Homemade bagels cost a fraction of what you’d pay at the bakery.
Once you learn this bagels recipe homemade, you’ll never go back to store-bought again.
Ingredients You’ll Need for Bagels Recipe Homemade
Here’s what you need to make about 8 delicious homemade bagels:
For the Dough
- 4 cups (480g) bread flour (plus more for kneading)
- 2 teaspoons instant yeast
- 1 ½ teaspoons salt
- 2 tablespoons granulated sugar
- 1 ¼ cups (300ml) warm water (about 100°F / 38°C)
For Boiling
- 2 quarts (8 cups) water
- 2 tablespoons honey or brown sugar (for a golden crust)
- 1 teaspoon baking soda
For Topping (Optional)
- Sesame seeds
- Poppy seeds
- Everything bagel seasoning
- Dried onion flakes
- Sea salt
Step-by-Step Guide: How to Make Bagels at Home
Follow this bagels recipe homemade step-by-step to achieve perfect results every time.
Step 1: Activate the Yeast
In a large mixing bowl, combine warm water and sugar. Sprinkle the yeast over the top and let it sit for 5–10 minutes until it becomes foamy.
This step ensures the yeast is active and ready to help your dough rise.
💡 Tip: If your yeast doesn’t foam, it may be expired or your water too hot/cold. Try again with fresh yeast.
Step 2: Mix and Knead the Dough
Add the flour and salt to the yeast mixture. Stir until a rough dough forms.
Transfer the dough to a floured surface and knead for 8–10 minutes, or until smooth, elastic, and slightly tacky but not sticky.
You can also use a stand mixer fitted with a dough hook on medium speed for about 6 minutes.
👩🍳 Tip: A well-kneaded dough should spring back slightly when pressed.
Step 3: First Rise
Place the kneaded dough in a lightly oiled bowl, turning once to coat.
Cover with plastic wrap or a damp towel and let it rise in a warm spot for 1 to 1½ hours, or until doubled in size.
🔥 Pro tip: Warm your oven slightly (then turn it off) to create a cozy environment for rising.
Step 4: Shape the Bagels
Once the dough has risen, punch it down to release air. Divide it into 8 equal pieces (each about 100g).
To shape:
- Roll each piece into a smooth ball.
- Poke a hole through the center with your thumb.
- Gently stretch and spin the dough until the hole is about 1½ inches wide.
Place shaped bagels on a parchment-lined baking sheet, cover loosely, and let rest for 10–15 minutes.
Step 5: Boil the Bagels
Bring the water, honey, and baking soda to a gentle boil in a large pot.
Drop 2–3 bagels at a time into the water. Boil for:
- 30 seconds per side for softer bagels
- 1 minute per side for chewier bagels
Use a slotted spoon to transfer them back to the baking sheet.
💧 Boiling is what gives bagels their signature texture. Don’t skip this step!
Step 6: Add Toppings
While the bagels are still damp from boiling, sprinkle your favorite toppings:
- Sesame seeds for a nutty flavor
- Everything seasoning for a savory kick
- Cinnamon sugar for a sweet twist
Press the toppings lightly so they stick.
Step 7: Bake to Perfection
Preheat your oven to 425°F (220°C).
Bake the bagels for 20–25 minutes, flipping halfway through for even color.
They should be golden brown and slightly firm on the outside.
Cool them on a wire rack for at least 15 minutes before slicing.
How to Serve Homemade Bagels
Your fresh bagels are ready! Enjoy them in endless ways:
- Classic Breakfast: Spread with cream cheese or butter.
- Healthy Option: Top with avocado, smoked salmon, and cucumber.
- Sweet Treat: Add peanut butter, banana slices, and a drizzle of honey.
- Lunch Idea: Make a turkey and cheese bagel sandwich.
The possibilities are endless — once you master this bagels recipe homemade, you’ll find yourself baking them weekly.
Flavor Variations for Homemade Bagels
Want to get creative? Try these fun variations:
🧄 Garlic Herb Bagels
Add 1 teaspoon garlic powder and 1 tablespoon dried herbs (like rosemary or oregano) to the dough.
🍇 Cinnamon Raisin Bagels
Mix in 1 teaspoon cinnamon and ½ cup raisins before kneading.
🧀 Cheddar Jalapeño Bagels
Add shredded cheddar cheese and chopped jalapeños to the dough — sprinkle extra cheese on top before baking.
🍫 Chocolate Chip Bagels
Add mini chocolate chips for a sweet breakfast or snack version.
Tips for Perfect Homemade Bagels
- Use Bread Flour: It has higher protein content, giving your bagels the signature chewy texture.
- Don’t Skip Boiling: It seals the crust and prevents bagels from becoming fluffy like bread rolls.
- Weigh Your Ingredients: For best results, use a kitchen scale instead of measuring cups.
- Let Them Cool: Cutting hot bagels can crush their texture — wait at least 15 minutes.
- Customize Boil Time: Longer boiling = chewier texture, shorter = softer inside.
Storage and Freezing Tips
Homemade bagels are best eaten fresh, but here’s how to store them properly:
- Room Temperature: Store in an airtight bag for up to 3 days.
- Freezer: Slice, wrap individually, and freeze up to 3 months.
- Reheat: Toast directly from frozen for a fresh-out-of-the-oven taste.
Frequently Asked Questions
1. Can I make bagels without a stand mixer?
Absolutely! Hand kneading works just fine. It may take a bit longer (8–10 minutes), but it’s worth it.
2. What’s the purpose of boiling bagels?
Boiling gelatinizes the dough’s surface, giving bagels their classic dense, chewy texture and shiny crust.
3. Can I use all-purpose flour instead of bread flour?
Yes, but the texture will be slightly softer. Bread flour gives the best chew.
4. How do I make overnight bagels?
After shaping, cover and refrigerate overnight. Boil and bake them the next morning — this enhances flavor and texture.
5. Can I make mini bagels with this recipe?
Yes! Divide the dough into 12–14 smaller pieces and reduce baking time to 15–18 minutes.
Nutrition Information (Per Bagel)
(Approximate values depending on toppings)
- Calories: 250
- Protein: 9g
- Fat: 1g
- Carbohydrates: 52g
- Fiber: 2g
- Sugar: 2g
Final Thoughts: Why You’ll Keep Coming Back to This Bagels Recipe Homemade
Making homemade bagels is simpler than it seems — and once you try it, you’ll be hooked. The aroma of freshly baked bagels filling your kitchen is pure comfort. Plus, you can control the ingredients, flavors, and textures to suit your taste perfectly.
This bagels recipe homemade gives you bakery-quality results right from your own oven. Whether you’re meal-prepping for the week, baking for family, or just craving a warm, chewy breakfast treat, these bagels will hit the spot every time.
So roll up your sleeves, dust off that flour, and bake your first batch — your mornings will never be the same again.
