There’s nothing quite like the satisfaction of making your own bagels from scratch. This recipe uses basic pantry ingredients and delivers authentic, bakery-style results right at home. You can enjoy them plain or customize with your favorite toppings like sesame seeds, poppy seeds, or everything seasoning. They’re fresher and more flavorful than store-bought—and you control what goes into them.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Bread flour or all-purpose flour
Active dry yeast
Warm water
Sugar or honey
Salt
Toppings (optional): sesame seeds, poppy seeds, everything seasoning, coarse salt
Water (for boiling)
Baking soda (for boiling)
Directions
In a bowl, combine warm water, sugar (or honey), and yeast. Let it sit for about 5–10 minutes until foamy.
Add flour and salt, then mix until a dough forms. Knead for 8–10 minutes until smooth and elastic.
Place dough in a lightly oiled bowl, cover, and let rise for 1 hour or until doubled in size.
Punch down the dough and divide it into equal portions (typically 8). Shape each portion into a ball, then poke a hole in the center and stretch into a bagel shape.
Let shaped bagels rest for about 10–15 minutes while you bring a large pot of water to a boil. Preheat the oven to 425°F (220°C).
Add baking soda to the boiling water. Boil each bagel for 30–60 seconds per side, then place on a parchment-lined baking sheet.
Add toppings if desired while bagels are still wet.
Bake for 20–25 minutes or until golden brown. Cool on a wire rack before serving.
Servings and timing
This recipe yields 8 standard-sized bagels. Preparation time: 20 minutes Rising time: 1 hour Boiling and baking time: 35 minutes Total time: About 2 hours
Variations
Sweet Bagels: Add cinnamon and raisins to the dough, or top with cinnamon sugar.
Cheddar Jalapeño: Mix shredded cheddar and chopped jalapeños into the dough or sprinkle on top before baking.
Whole Wheat: Replace up to half of the flour with whole wheat flour for a nuttier flavor and added fiber.
Stuffed Bagels: Fill with cream cheese or chocolate chips before shaping.
Mini Bagels: Make smaller versions for snacks or party platters; reduce baking time accordingly.
Storage/Reheating
Store cooled bagels in an airtight container or zip-top bag at room temperature for up to 3 days. For longer storage, freeze them individually wrapped for up to 3 months. Reheat frozen bagels in a toaster or oven. To refresh day-old bagels, slice and toast them to revive their texture.
FAQs
Do I need bread flour or can I use all-purpose?
Bread flour gives a chewier texture, but all-purpose flour works if that’s what you have on hand.
Why do bagels need to be boiled?
Boiling sets the crust and gives bagels their signature chewy texture and glossy appearance.
Can I make the dough ahead of time?
Yes, you can let the shaped bagels rise in the fridge overnight and boil/bake the next day.
How do I get toppings to stick?
Apply toppings right after boiling while the surface is still wet so they adhere properly.
What does baking soda do in the boiling water?
It raises the pH of the water, helping to develop a golden-brown, slightly crisp crust.
Can I make gluten-free bagels with this recipe?
You’ll need to use a gluten-free flour blend formulated for yeast baking and make adjustments as needed.
Why are my bagels flat?
This could be from over-proofing the dough or not boiling them long enough before baking.
Can I skip the boiling step?
Boiling is essential for traditional texture and appearance, so it shouldn’t be skipped.
How do I know when the bagels are done baking?
They should be golden brown and sound hollow when tapped on the bottom.
Can I double the recipe?
Yes, just make sure you have enough space and time to boil and bake them in batches.
Conclusion
Homemade Bagels are a rewarding baking project that yields delicious, chewy results perfect for any meal of the day. With a simple process and room for endless flavor customizations, this recipe allows you to bring bakery-quality bagels into your own kitchen. Once you make them from scratch, you might never go back to store-bought again.
Homemade Bagels are chewy, golden, and perfectly crisp on the outside—just like your favorite bakery version. Made with simple ingredients, they’re boiled then baked for authentic flavor and texture, and perfect for breakfast or sandwiches.
Ingredients
4 cups bread flour or all-purpose flour
1 tablespoon sugar or honey
2 teaspoons active dry yeast
1 1/4 cups warm water (110°F/45°C)
1 1/2 teaspoons salt
Optional toppings: sesame seeds, poppy seeds, everything seasoning, coarse salt
For boiling: 2 quarts water
2 tablespoons baking soda
Instructions
In a bowl, combine warm water, sugar (or honey), and yeast. Let it sit for 5–10 minutes until foamy.
Add flour and salt, then mix until a dough forms. Knead for 8–10 minutes until smooth and elastic.
Place dough in a lightly oiled bowl, cover, and let rise for 1 hour or until doubled in size.
Punch down the dough and divide into 8 equal portions. Shape each into a ball, then poke a hole in the center and stretch into a bagel shape.
Let shaped bagels rest for 10–15 minutes. Meanwhile, preheat the oven to 425°F (220°C) and bring a large pot of water to a boil.
Add baking soda to the boiling water. Boil each bagel for 30–60 seconds per side.
Transfer boiled bagels to a parchment-lined baking sheet. Add toppings if desired while they are still wet.
Bake for 20–25 minutes until golden brown. Cool on a wire rack before serving.
Notes
Boiling is essential for authentic chewy texture—don’t skip this step.Use bread flour for the best chewy structure.Top bagels right after boiling so toppings stick well.To make ahead, shape bagels and refrigerate overnight; boil and bake the next day.Freeze baked bagels individually wrapped for up to 3 months.
