If you’ve ever wanted to bake bagels at home, this easy homemade bagel recipe is the perfect place to start. These bagels come out chewy, golden brown, and packed with flavor, just like the ones from a good bakery. Plus, you only need a few simple ingredients and some time to let the dough rise overnight.
Whether you love everything bagels, sesame bagels, or just plain ones, this recipe is flexible and fun. It’s great for beginners and perfect for a weekend baking project with family or friends.
Why You’ll Love This Homemade Bagel Recipe
- Chewy texture with a shiny, golden crust
- Made with basic pantry ingredients
- Great for beginners
- Customizable toppings
- Freezer-friendly for meal prep
Ingredients You’ll Need
Homemade bagels have three parts: the dough, the boiling liquid, and the topping.
For the Dough:
- 1 tablespoon maple syrup or barley malt syrup
- 1 (¼-ounce) packet active dry yeast (2¼ teaspoons)
- 1¼ cups warm water
- 540 grams bread flour (or 4⅓ cups)*
- 2 teaspoons sea salt
Tip: Bread flour gives the bagels their chewy texture, but you can use all-purpose flour if needed.
For Boiling:
- 1½ tablespoons maple syrup
- 2 teaspoons baking soda
- ½ tablespoon salt
- Water (about 2 quarts)
For Toppings:
- 1 egg white (optional)
- 1 tablespoon water (optional)
- Everything bagel seasoning, sesame seeds, or poppy seeds
How to Make Homemade Bagels
Step 1: Make the Dough
- Mix warm water, maple syrup, and yeast in a small bowl. Let it sit for 5 minutes until foamy.
- Add flour and salt to a stand mixer with a dough hook. Pour in the yeast mixture.
- Mix on medium-low for 5 to 7 minutes until a stiff, smooth dough forms. Add 1 tablespoon of water if it’s too dry.
- Knead the dough by hand on a clean surface for 2 to 3 minutes.
- Form into a ball, place in a large bowl, and cover with plastic wrap.
- Let it rise in a warm spot for 60 to 90 minutes, until nearly doubled in size.
Step 2: Shape the Bagels
- Line two baking sheets with parchment paper and lightly oil them.
- Divide the dough into 8 equal pieces and roll each into a ball.
- Roll each ball into a 9-inch rope. Wrap it around your fingers so the ends overlap by 2 inches.
- Roll the seam on the counter to seal.
- Place shaped bagels on the baking sheets.
- Lightly dust with flour, cover with plastic wrap, and refrigerate overnight.
Step 3: Boil and Bake
- In the morning, let the dough rest at room temperature for 1 hour.
- Preheat oven to 450°F.
- Test a bagel in a bowl of water, if it floats, it’s ready. If not, let rest another 30 minutes.
- Bring 2 quarts of water to a boil. Add maple syrup, baking soda, and salt.
- Boil bagels 1 minute per side, 3 at a time. Return to baking sheets, smooth side up.
- Brush with egg wash and add toppings, or dip directly into toppings for a vegan option.
- Bake for 14 to 18 minutes, until golden brown.
Tips for Perfect Bagels
- Weigh your flour for the best results. Cup measurements can vary and affect the texture.
- Let the dough rise somewhere warm like a sunny windowsill.
- Keep it covered during resting and shaping to prevent drying out.
- Test for readiness by seeing if a shaped bagel floats in water before boiling.
How to Serve Homemade Bagels
These bagels are delicious fresh out of the oven, but they’re also great toasted with your favorite spreads and toppings. Try them with:
- Cream cheese and smoked salmon
- Mashed avocado and red pepper flakes
- Hummus and veggies
- Egg salad or tuna salad
They’re perfect for breakfast, lunch, or as a snack.
Storage Tips
Store cooled bagels in an airtight container at room temperature for up to 3 days. To keep them fresh longer, freeze them for up to 2 months. Just toast them straight from the freezer when you’re ready to enjoy.
Homemade Bagels
These chewy, golden brown homemade bagels are easy to make with simple ingredients. Perfect for breakfast or brunch, and great with your favorite toppings like cream cheese, lox, or avocado.
Ingredients
Equipment
Method
- In a small bowl, combine warm water, maple syrup, and yeast. Let sit for 5 minutes until foamy.
- In a stand mixer bowl, add flour and salt. Pour in the yeast mixture and mix with the dough hook on medium-low for 5 to 7 minutes until a stiff, smooth dough forms. Add 1 tablespoon water if needed.
- Transfer the dough to a clean surface and knead by hand for 2 to 3 minutes. Shape into a ball, place in a large bowl, cover with plastic wrap, and let rise in a warm spot for 60 to 90 minutes.
- Line two baking sheets with parchment paper and lightly oil them. Divide the dough into 8 pieces. Roll each into a ball, then into a 9-inch rope. Form into a ring by overlapping ends and sealing the seam on the counter.
- Place shaped bagels on the baking sheets. Lightly dust with flour, cover with plastic wrap, and refrigerate overnight.
- Next morning, remove bagels from the fridge and let them rest at room temperature for 1 hour.
- Preheat oven to 450°F. Test one bagel in a bowl of water. If it floats, they are ready to boil. If not, let rest 30 more minutes.
- In a large pot, bring 2 quarts of water to a boil. Add maple syrup, baking soda, and salt.
- Boil bagels in batches, 1 minute per side. Remove and place back on baking sheets, smooth side up.
- Brush with egg wash and sprinkle with toppings or dip directly into toppings for a vegan option.
- Bake for 14 to 18 minutes or until golden brown. Let cool slightly before serving.
Notes
For best results, weigh your flour. If using measuring cups, spoon the flour into the cup and level it off. Bagels can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.