There’s nothing quite like the chewy, golden crust and soft interior of a freshly baked bagel. Whether you enjoy it plain, toasted, or piled high with toppings, this bagel recipe is perfect for breakfast, brunch, or even a snack. Making bagels from scratch may seem intimidating, but with a few simple steps, you’ll be rewarded with the most delicious bagels you’ve ever tasted. The beauty of this recipe lies in its versatility—once you’ve mastered the basics, you can experiment with various toppings or spreads.
For a classic combination, I love pairing my bagels with Smoked Salmon for that rich, savory flavor. The creaminess of the salmon, combined with the chewy texture of the bagel, is a match made in heaven. Another fantastic option is spreading your bagel with Grand Mimosas—it’s a lighter alternative to cream cheese, and it adds a tangy kick that complements the bagel’s flavor.
This Bagels Recipe will quickly become a favorite in your kitchen, and once you try these homemade bagels, you’ll never want store-bought ones again.
Why I Love This Recipe (And You Will Too)
- Freshly Made: There’s something so satisfying about biting into a bagel that you made yourself from scratch—it’s the perfect combination of chewy and soft.
- Versatile: Serve these bagels for breakfast, lunch, or as a snack. You can make them savory or sweet, depending on what you’re in the mood for.
- Simple Ingredients: This bagel recipe uses basic pantry staples and is easy to make without any fancy equipment or techniques.
Homemade Bagels Recipe
Equipment
- Stand mixer with dough hook attachment (or large mixing bowl and spoon)
- Large bowl
- Measuring cups and spoons
- Whisk
- Large, wide pot
- Pastry brush
- Two large baking sheets
- Parchment paper or silicone baking mats
- Wire Rack
Ingredients
For the Dough
- 1 ½ cups 360ml warm water (between 100-110°F, 38-43°C)
- 2 ¾ teaspoons instant or active dry yeast
- 4 cups 520g bread flour (spooned & leveled), plus more for work surface and hands
- 1 tablespoon granulated sugar or packed light/dark brown sugar or barley malt syrup
- 2 teaspoons salt
- Nonstick spray or 2 teaspoons olive oil for coating the bowl
- Egg wash: 1 egg white beaten with 1 tablespoon water
For Boiling
- 2 quarts water
- ¼ cup 60g honey (or barley malt syrup)
Instructions
- Prepare the Dough: In a stand mixer bowl, whisk the warm water and yeast. Cover and let it sit for 5 minutes to activate the yeast. (If you don’t have a stand mixer, use a large mixing bowl and mix by hand.)
- Add Ingredients: Add the flour, sugar, and salt to the yeast mixture. Beat on low speed for 2 minutes. The dough should be stiff and slightly dry.
- Knead the Dough: Knead with the mixer for 6-7 minutes, or knead by hand on a floured surface for the same amount of time. If the dough is too sticky, add flour, a teaspoon at a time, until it’s soft and slightly tacky. Check the dough by pressing a finger into it—if it slowly bounces back, it’s ready to rise. Optionally, perform the “windowpane test” to ensure proper kneading.
- First Rise: Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning to coat all sides. Cover the bowl and let the dough rise at room temperature for 60-90 minutes, or until doubled in size.
- Prep the Baking Sheets: Line two baking sheets with parchment paper or silicone baking mats.
- Shape the Bagels: Punch down the dough to release air. Divide it into 8 equal pieces, shaping each into a ball. Use your finger to create a hole in the center of each ball, stretching to about 1.5 – 2 inches in diameter. Loosely cover the shaped bagels with a kitchen towel and let them rest while preparing the water bath.
- Preheat the Oven: Preheat to 425°F (218°C).
- Water Bath: In a large, wide pot, add the water and honey, then bring to a boil. Reduce heat to medium-high. Boil the bagels in batches (2-4 at a time), cooking for 1 minute per side.
- Egg Wash: Place the boiled bagels on the prepared baking sheets. Using a pastry brush, apply the egg wash on top and around the sides of each bagel.
- Bake: Place 4 bagels on each baking sheet. Bake for 20-25 minutes, rotating halfway through, until they’re dark golden brown. Let the bagels cool on the baking sheets for 20 minutes, then transfer to a wire rack to cool completely.
- Serve and Store: Slice, toast, and top as desired! Store leftovers at room temperature for a few days or refrigerate for up to a week.
- Enjoy your freshly baked bagels! Perfect for breakfast or snacks, they’re best with a variety of toppings like cream cheese, smoked salmon, or just a simple smear of butter.
Variations that Are Fun to Try!
1. Everything Bagels
Before applying the egg wash, sprinkle a mixture of sesame seeds, poppy seeds, dried minced garlic, onion flakes, and coarse salt on top of the bagels. This classic topping adds crunch and extra flavor.
2. Cinnamon Raisin Bagels
For a sweet twist, mix 1 tablespoon of ground cinnamon and ¾ cup of raisins or currants into the dough before the first rise. This variation is perfect for breakfast or a sweet snack.
3. Cheddar Jalapeño Bagels
Add 1 cup of shredded cheddar cheese and 1-2 finely chopped jalapeños into the dough after the first rise. This gives the bagels a savory, spicy kick, perfect for pairing with cream cheese or as a sandwich base.
4. Garlic Parmesan Bagels
After the bagels are boiled and before baking, sprinkle grated Parmesan cheese and a bit of garlic powder on top. This gives the bagels a rich, savory flavor with a golden, cheesy crust.
5. Poppy Seed Bagels
For a simple yet sophisticated twist, sprinkle poppy seeds over the egg-washed bagels before baking. This adds a subtle flavor and a beautiful finish to your bagels.
6. Herb-Infused Bagels
Incorporate 2 tablespoons of chopped fresh herbs like rosemary, thyme, or basil into the dough during the mixing process. This gives the bagels a fragrant, herbaceous flavor that pairs perfectly with cream cheese or smoked meats.
7. Blueberry Bagels
For a fruity variation, add ¾ cup of fresh or frozen blueberries to the dough after the first rise. Blueberries add sweetness and a pop of color, making these bagels perfect for a breakfast treat.
8. Sourdough Bagels
Replace half of the yeast with a sourdough starter (about ½ cup) for a tangy, complex flavor. This version will have a slightly chewier texture and a more artisanal taste, perfect for those who love sourdough bread.
9. Smoked Salmon and Dill Bagels
Mix fresh dill into the dough and top with a sprinkling of smoked salmon bits before boiling. This gives the bagels a savory, Scandinavian-inspired flavor that’s perfect for breakfast or brunch.
10. Chocolate Chip Bagels
For a dessert-like bagel, fold in ¾ cup of mini chocolate chips into the dough before the first rise. This creates a sweet, indulgent bagel that pairs well with a cup of coffee or as a snack.
These variations can add exciting flavors to your bagels, whether you’re in the mood for something sweet, savory, or with a bit of heat. Experiment and enjoy the process!
