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At our house, picking up a pack of bagels for breakfast is a treat the kids look forward to – almost more than a box of donuts!
What’s even better is our homemade bagel recipe!!
Now, you might be thinking, “Bagels? Aren’t those super complicated to make?” And while they do involve a couple of steps, the process is very straightforward. Start with a simple dough, a quick boil in a brown sugar-sweetened water bath (the secret to that signature chewy crust!), and then bake until golden brown and smelling absolutely incredible. Trust us, the aroma alone is worth the effort.
And the best part? You get to customize this bagel recipe with all your favorite toppings and flavors – sesame seeds, poppy seeds, everything bagel seasoning, you name it! We promise it’s easier than you think, and you won’t regret making them.
For more breakfast breads, try our Homemade Donuts or Scones!
Why we think you’ll love it:
- Bakery-fresh at home. Get that incredible, just-out-of-the-oven taste without even changing out of your comfy pants!
- Surprisingly simple process. The steps are straightforward, totally doable, and kinda fun – you’ll be a bagel boss in no time!
- Customize the crust. Sesame? Poppy? Everything? Go wild and create your perfect bagel masterpiece!
Bagel Recipe Ingredients
- 2 cups warm water – Water needs to be between 105-115°F.
- 2 packets active dry yeast – or 4 ½ teaspoons yeast; see How to Activate Yeast
- 2 tablespoons honey – or pure maple syrup
- 1 teaspoon salt
- 4½ – 5½ cups flour – We use all-purpose flour. For a slightly chewier texture, replace 1 cup of the all-purpose flour with 1 cup of bread flour.
- 1 tablespoon brown sugar – We use light brown sugar, but dark brown sugar can also be used.
- 1 egg – We found that a room temperature egg whisks better than a cold egg.
- 1 tablespoon water
- serve with – cream cheese, Cinnamon Butter, Strawberry Jam, or make a deli or breakfast sandwich
How to Make Homemade Bagels
- DOUGH. In a large mixing bowl or the bowl of a stand mixer, combine the warm water, yeast, and honey. Let it sit until bubbled and foamy.
- Add the salt and 4 cups of flour, and mix until combined. Add the remaining flour, ¼ cup at a time, until a smooth and non-sticky dough forms (we used about 5 cups total).
- Knead until elastic, then place in a lightly greased bowl to rise until doubled in size, about one hour.
- RISE. After one hour, punch down the bagel dough and divide into 15 equal-sized pieces (about 3 ounces each). Roll each into a ball and place on a lightly greased sheet pan.
- Cover and let rise 30 minutes. After thirty minutes, push your finger through the middle of each bagel to make a bagel shape and return to the baking sheet.
- PREP. Preheat the oven to 400°F.
- BOIL. Bring a large pot of water to a boil and add the brown sugar. Add bagels to the boiling water in batches with a slotted spoon, 3-4 at a time, and cook for two minutes, then flip and let cook for another 30 seconds.
- Return the bagels to the baking sheet and continue with the remaining bagels (you will most likely need another baking sheet).
- BAKE. In a small bowl, whisk the egg and water. Brush the egg mixture over the top of each bagel.
- Bake 28-35 minutes, or until golden brown. Remove and let cool before slicing and serving.
Kristyn’s Recipe Tips
- Be sure that you activate the yeast properly. If the water is too cold, it won’t activate; too hot, the yeast will die.
- Boiling bagels gives them their signature chewy texture and prevents them from rising too much in the oven. The water should be at a boil, but if it’s too vigorous, it can cause wrinkles to form on the dough.
- We love to add sesame seeds or poppy seeds to the top of our bagel recipe. To do that, apply the egg wash, sprinkle on the seeds, and then bake. You can also use everything bagel seasoning, dried onion flakes, or garlic flakes. The kids also love cinnamon sugar on top!
- NOTE: The wrinkly crust on your bagels is often caused by over-proofing the dough before boiling, handling the dough roughly, or boiling them harshly or for too long.
Bagel Recipe
Our easy homemade bagel recipe makes soft, chewy, and golden bagels on the outside—perfect for breakfast, brunch, or anytime in between!
Ingredients
- 2 cups warm water
- 2 packets active dry yeast
- 2 tablespoons honey
- 1 teaspoon salt
- 4½ – 5½ cups flour
- 1 tablespoon brown sugar
- 1 egg
- 1 tablespoon water
Instructions
- In a large bowl or the bowl of a stand mixer, combine the warm water, yeast, and honey. Let it sit until bubbled and foamy. Add the salt and 4 cups of flour, and mix until combined.
- Add the remaining flour, ¼ cup at a time, until a smooth and non-sticky dough forms (we used about 5 cups total). Knead until elastic, then place in a lightly greased bowl to rise until doubled in size, about one hour.
- After one hour, punch down the dough and divide into 15 equal-sized pieces (about 3 ounces each). Roll each into a ball and place on a lightly greased baking sheet. Cover and let rise 30 minutes. After thirty minutes, push your finger through the middle of each bagel to make a bagel shape and return to the baking sheet.
- Preheat the oven to 400°F.
- Bring a large pot of water to a boil and add the brown sugar. Add bagels to the water, 3-4 at a time, and cook for two minutes, then flip and let cook for another 30 seconds. Return the bagels to the baking sheet and continue with the remaining bagels (you will most likely need another baking sheet).
- In a small bowl, whisk the egg and water. Brush the egg mixture over the top of each bagel. Bake 28-35 minutes, or until golden brown. Remove and let cool before slicing and serving.
Video
Notes
Recipe Tips.
- Be sure that you activate the yeast properly. If the water is too cold, it won’t activate; too hot, the yeast will die.
- Boiling bagels gives them their signature chewy crust and prevents them from rising too much in the oven. The water should be at a boil, but if it’s too vigorous, it can cause wrinkles to form on the dough.
- To add sesame seeds or poppy seeds, apply the egg wash, sprinkle on the seeds, and then bake. You can also use everything bagel seasoning, dried onion flakes, or garlic flakes.
- The wrinkly crust on your bagels is often caused by over-proofing the dough before boiling, handling the dough roughly, or boiling them harshly or for too long.
Nutrition
Calories: 168kcal, Carbohydrates: 35g, Protein: 5g, Fat: 1g, Saturated Fat: 0.2g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.1g, Trans Fat: 0.001g, Cholesterol: 11mg, Sodium: 162mg, Potassium: 52mg, Fiber: 1g, Sugar: 3g, Vitamin A: 16IU, Vitamin C: 0.01mg, Calcium: 10mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
How to proof faster?
To rise a little faster, place the covered dough in a warm area of the kitchen, such as near a sunny window, on top of a warm oven, or near a warm crock pot.
How to make this bagel recipe overnight?
Instead of letting the dough rise for an hour at room temperature, cover the bowl with plastic wrap and refrigerate overnight. Allow it to sit at room temperature for 30 minutes before punching it down, shaping, boiling, and baking.
How to store homemade bagels?
Fully baked bagels can be stored in an airtight container or bag at room temperature for 2-3 days or frozen for 3-4 months.
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