Homemade Bagels are one of those kitchen wins that make you feel like a legend. They’re chewy, golden, and way more affordable than buying a dozen at the shop.
The magic is the quick boil before baking. That boil is what gives Homemade Bagels the classic shiny crust and that signature bite. You don’t need fancy ingredients—just pantry staples and a little patience.
Once you make Homemade Bagels at home, you’ll want to keep a batch in the freezer for easy breakfasts, meal prep lunches, and “I need carbs” moments.
Why You’ll Love This Homemade Bagels
- Better than store-bought: Fresh, warm bagels with real chew.
- Shiny crust + soft inside: The boil-and-bake method makes the texture iconic.
- Freezer friendly: Bake once, enjoy for weeks.
- Custom toppings: Plain, sesame, everything, cinnamon sugar—your call.
- Beginner-friendly: Clear steps and simple dough.
Ingredients for Homemade Bagels
Dough
- Warm water (1 1/2 cups): Helps yeast activate.
- Instant yeast (2 1/4 teaspoons): Reliable rise. Active dry yeast works too.
- Sugar or barley malt syrup (1 tablespoon): Feeds yeast and adds classic flavor.
- Bread flour (4 cups): Chewy bagels. All-purpose works, but less chew.
- Fine salt (2 teaspoons): Essential.
Boiling + toppings
- Honey or brown sugar (1 tablespoon, for boiling water): Helps browning and shine.
- Egg wash (1 egg beaten with 1 tablespoon water, optional): Helps toppings stick and adds color.
- Toppings: Sesame, everything seasoning, poppy seeds, flaky salt, cinnamon sugar.
How to Make Homemade Bagels
- 1. Stir warm water, yeast, and sugar in a large bowl. Rest 5 minutes until foamy.
- 2. Mix in bread flour and salt until shaggy. Knead 8–10 minutes until smooth and elastic. Dough should be firm, not sticky.
- 3. Rise: Place in a lightly greased bowl, cover, and rise 60–90 minutes until doubled.
- 4. Divide into 8 pieces. Roll into balls, poke a hole, and stretch into rings (about 2 inches wide).
- 5. Rest shaped bagels 15–20 minutes until slightly puffy.
- 6. Boil: Bring water to a gentle boil. Stir in honey. Boil 30–45 seconds per side.
- 7. Top: Place on parchment-lined sheet. Brush with egg wash if using. Add toppings right away.
- 8. Bake at 425°F for 20–25 minutes until deep golden. Cool 20 minutes before slicing.
Tips for Perfect Homemade Bagels
- Bread flour = chew (biggest upgrade).
- Keep dough firm: Too much water makes puffy, bready bagels.
- Don’t skip the boil: That’s the bagel crust.
- Top quickly: Wet bagels hold toppings best.
- Cool before slicing: The crumb finishes setting.
Variations & Substitutions
- Everything bagels: Coat with everything seasoning.
- Cinnamon sugar: Brush with butter after baking, then dip in cinnamon sugar.
- Cheddar-jalapeño: Add shredded cheddar and thin jalapeño slices on top.
- Whole wheat: Swap up to 1 cup flour for whole wheat.
- Mini bagels: Make 12 pieces and reduce bake time slightly.
Storing & Reheating
- Counter: Bag up to 2 days.
- Fridge: Okay up to 4 days (can dry them out).
- Freezer: Slice first, freeze up to 2 months.
- Reheat: Toast from fresh or frozen, or warm at 350°F for 5–8 minutes.
Serving Suggestions & Pairings
- Cream cheese and your favorite toppings
- Egg sandwich for meal prep friendly breakfasts
- Peanut butter and jam
- Avocado + everything seasoning
- Soup on the side for a cozy weeknight dinner
Reader Review: “I can’t believe I made Homemade Bagels that taste like a bagel shop. Chewy, shiny, and perfect!”
If you try Homemade Bagels, leave a rating and tell me your topping—everything, sesame, or something fun?