Freshly baked bagels cool on a wire rack on the white marble cooktop, ready for slicing and serving. Cream cheese, smoked salmon, and other toppings sit nearby, inviting a delicious spread.

Bagels Recipe: Warm, Fluffy, and Ready for Toppings!

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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 baked bagels cool on a wire rack on the white marble cooktop, ready for slicing and serving. Cream cheese, smoked salmon, and other toppings sit nearby, inviting a delicious spread.

  • 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.
Freshly baked bagels cool on a wire rack on the white marble cooktop, ready for slicing and serving. Cream cheese, smoked salmon, and other toppings sit nearby, inviting a delicious spread.

Homemade Bagels Recipe

These homemade bagels are chewy, golden-brown, and deliciously versatile. With a bit of effort, you’ll have fresh bagels perfect for toasting and topping!
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Prep Time 2 hours 10 minutes
Cook Time 25 minutes
Additional Time 25 minutes
Total Time 3 hours
Course Breakfast
Cuisine American
Servings 8 bagels
Calories 290 kcal

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.)
    A stand mixer bowl sits on the white marble cooktop filled with warm water and yeast. The bowl is covered, allowing the yeast to activate, with small bubbles forming on the surface after 5 minutes.
  • 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.
    The stand mixer on the white marble cooktop is kneading the dough on medium speed. The dough appears soft and slightly tacky, nearly ready for elasticity testing with a gentle press.
  • 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.
    The dough rests in a large, lightly greased glass bowl on the white marble cooktop. It has been turned to coat all sides in oil, then covered, set aside to rise until it doubles 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.
    The risen dough is divided into 8 pieces on the white marble cooktop. Each piece is shaped into a ball, with a finger creating a hole in the center, gently stretched to 1.5–2 inches in diameter.
  • 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.
    A large, wide pot on the white marble cooktop is filled with water and honey, brought to a gentle boil. The bagels are added in batches, boiling for 1 minute on each side, creating a smooth, shiny finish.
  • 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.
    The boiled bagels are arranged on prepared baking sheets on the white marble cooktop. A pastry brush is used to coat each bagel with egg wash, ensuring a golden finish during baking.
  • 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.
    Two baking sheets, each holding four bagels, are set on the white marble cooktop, ready for the oven. The bagels bake for 20-25 minutes, developing a rich, dark golden color.
  • 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.
    Freshly baked bagels cool on a wire rack on the white marble cooktop, ready for slicing and serving. Cream cheese, smoked salmon, and other toppings sit nearby, inviting a delicious spread.
  • 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!

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