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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.