I finally mastered How To Make A Bagel with a surprisingly simple method that outshines store-bought and gives you endless options for mix-ins and toppings.

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I never thought I’d nail a Bagels Homemade recipe until I tried something different with bread flour and a touch of barley malt syrup or honey in the dough. The chew is insane, glossy crust and soft middle, way better than store bought.

This Yeast Bagel Recipe made me realize how tiny changes make a big difference. I still mess up shapes sometimes and end up with weird lumps, but people always forgive me once they take a bite.

Add mix ins or toppings to make it yours, and you’ll get why everyone wants the recipe.

Ingredients

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High protein flour that gives chew and structure, mostly carbs and some protein.
Active dry yeast leavens dough, adds a mild tang, tiny calories but big effect on texture.
Sugar, honey or malt feed yeast, add browning and subtle sweetness.
Essential for flavor and gluten strength, it makes dough taste better.
In the boil it raises pH, gives shiny brown crust and chew.
Egg wash brings glossy color and helps seeds stick, adds a bit of protein.
Everything, sesame or poppy add crunch, extra fats and sodium, so tasty.
Mix ins like raisins or cheese change nutrition: fiber and sweetness or fat and protein.

Ingredient Quantities

4 cups (480 g) bread flour

1 1/2 cups (360 ml) warm water (about 110°F)

2 1/4 teaspoons active dry yeast (1 packet)

2 tablespoons granulated sugar

1 tablespoon barley malt syrup or honey, optional

1 1/2 teaspoons fine salt

1 tablespoon vegetable oil

2 quarts (about 2 L) water for boiling

2 tablespoons baking soda (for the boiling water)

1 tablespoon granulated sugar or honey (for the boiling water)

1 large egg plus 1 tablespoon water (for egg wash)

Everything bagel seasoning, sesame seeds, poppy seeds and coarse sea salt for topping

Optional mix ins like 1 cup raisins or 1 cup shredded cheddar, chopped onion or cinnamon and sugar

How to Make this

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1. Proof the yeast: stir 1 1/2 cups warm water (about 110°F) with 2 tablespoons granulated sugar and 2 1/4 teaspoons active dry yeast in a bowl, let sit 5 to 10 minutes until foamy; if it never foams your yeast is dead, start over.

2. Make the dough: in a large bowl stir 4 cups (480 g) bread flour and 1 1/2 teaspoons fine salt, add the foamy yeast mixture, 1 tablespoon vegetable oil and 1 tablespoon barley malt syrup or honey if using; mix until a shaggy dough forms. If you want mix ins like 1 cup raisins or 1 cup shredded cheddar, fold them in now so they get kneaded evenly.

3. Knead until smooth: knead by hand about 8 to 10 minutes or 5 to 6 minutes in a stand mixer with the dough hook, dough should be smooth, slightly tacky but not sticky; add a teaspoon of flour at a time if it’s too sticky.

4. First rise: oil a clean bowl, place the dough inside, turn to coat, cover with plastic wrap or a towel and let rise in a warm spot about 1 hour or until doubled.

5. Shape the bagels: punch the dough down, divide into 8 to 10 equal pieces (bigger = 8, smaller = 10). Roll each piece into a tight ball, then either poke a hole through the middle and stretch to form a 1 1/2 to 2 inch hole or roll into a short rope and join the ends, try not to tear the surface. Place shaped bagels on a parchment lined sheet, cover and rest 15 to 20 minutes so they puff a bit.

6. Preheat oven and prep boil: preheat oven to 425°F (220°C). Bring 2 quarts (about 2 L) water to a gentle boil in a large wide pot, add 2 tablespoons baking soda and 1 tablespoon granulated sugar or honey to the water.

7. Boil for chew and shine: lower bagels into the simmering water, 2 to 4 at a time so they have room, boil about 45 to 60 seconds per side for a nice chew and shiny crust (less time for softer crust). Use a slotted spoon to flip and remove, let excess water drip off.

8. Egg wash and toppings: place boiled bagels back on the parchment, brush with the egg wash (1 large egg plus 1 tablespoon water) while still wet so toppings stick, sprinkle everything bagel seasoning, sesame, poppy seeds or coarse sea salt as desired.

9. Bake until golden: bake on the middle rack about 20 to 25 minutes until deep golden brown and the bottoms sound hollow when tapped. If you like extra color rotate the pan halfway through.

10. Cool and store or freeze: transfer to a rack and cool at least 20 minutes before slicing so crumb sets. To freeze, after boiling and cooling you can flash freeze on a tray then bag; bake from frozen adding a few extra minutes. Enjoy fresh with cream cheese, butter or your favorite toppings.

Equipment Needed

1. Large mixing bowl (for proofing the yeast and mixing the dough)
2. Kitchen scale plus measuring cups and spoons (scale gives the best results)
3. Wooden spoon or sturdy silicone spatula (to mix the shaggy dough)
4. Stand mixer with dough hook or clean counter for hand kneading (5–10 min by hand)
5. Bench scraper or sharp knife (to divide dough into equal pieces)
6. Rimmed baking sheet(s) lined with parchment (for resting and baking)
7. Large wide pot and a slotted spoon (for boiling bagels a few at a time)
8. Pastry brush (for the egg wash so toppings stick)
9. Cooling rack (to let bagels set before slicing)

FAQ

Q: How long should the dough rise? A: Let the dough rise about 1 hour at room temp until doubled, or do a cold ferment in the fridge 8 to 24 hours for more flavor. After shaping, give the shaped bagels 20 to 30 minutes to puff before boiling.

Q: Why do we boil the bagels and how long should I boil them? A: Boiling sets the crust and makes the inside chewy. Boil 30 to 60 seconds per side (longer for a chewier crust), with the baking soda and a bit of sugar/honey in the water for color and shine. Don’t overcrowd the pot.

Q: My dough is sticky, what do I do? A: A slightly tacky dough is normal. Add flour 1 tablespoon at a time while kneading until it’s smooth and elastic. Knead 8 to 10 minutes in a stand mixer or 12 to 15 by hand. Don’t add too much flour or the bagels will be dense.

Q: Can I use all-purpose flour instead of bread flour? A: Yes, but bread flour is best because it has more protein and gives that classic chewy bagel texture. If you use all-purpose, expect a softer, less chewy crumb.

Q: How do I shape bagels so the hole stays open? A: Roll each portion into a tight ball, poke a hole with your finger then spin your finger to enlarge it to about 2 inches. You can also roll a rope and join the ends. Let them rest 20 to 30 minutes so the hole keeps its shape during boiling.

Q: How do I store and reheat leftovers? A: Store at room temp in a sealed bag for up to 2 days, or freeze up to 3 months. To reheat, slice and toast or warm in a 350°F oven 8 to 12 minutes (from frozen add a few extra minutes). Microwaving makes them rubbery, so avoid that if you can.

Easy (& Delicious) Homemade Bagels Recipe Substitutions and Variations

Bread flour
- All-purpose flour + 1 tbsp vital wheat gluten per cup, gives more chew like bread flour
- High-gluten or strong bread flour if you can find it, basically the same result
- Whole wheat flour, use up to 50% of the mix for a nuttier, denser bagel
- All-purpose alone, you can do it in a pinch but bagels will be less chewy
Barley malt syrup or honey (optional)
- Maple syrup, same sweetness but adds a different flavor
- Light corn syrup or brown rice syrup, neutral sweetener that mimics syrupy texture
- Light molasses or brown sugar dissolved in warm water, stronger flavor but works
- Plain granulated sugar, if you just want sweetness without extra flavors
Baking soda (for the boiling water)
- Food-grade lye (sodium hydroxide), gives the classic shiny, chewy crust but handle with care and gloves
- Washing soda (sodium carbonate), stronger than baking soda so use less and be cautious
- Skip the alkaline bath and add a little extra malt or sugar to the boil for milder gloss and flavor
- Baking powder won’t give the same effect, but in a pinch it’ll help a bit though crust will be softer
Egg wash (1 large egg + 1 tbsp water)
- Milk or cream, for a softer, less shiny finish
- Melted butter, richer flavor and softer crust
- Aquafaba (chickpea liquid), great vegan glossy option, beat it a bit first
- Light oil or oil + water spray, helps seeds stick and gives a subtle sheen

Pro Tips

– Weigh your flour. Scooping from the bag packs flour and you’ll end up with too dense a dough, so use a kitchen scale and adjust water a tablespoon at a time if it feels too sticky. Trust me, small changes here make the crumb and chew totally different.

– Let shaped bagels chill in the fridge overnight for better flavor and texture. Cold retardation firms the dough so you get a tighter skin and chewier bite, just bring them back toward room temp for 30 to 60 minutes before boiling.

– Tweak the boil and alkali level to control chew and color: boil longer for more chew, and a bit more baking soda in the water will give a darker, shinier crust. Don’t go crazy though or you’ll get a soapy taste, just small adjustments until you like the look.

– For toppings and shine use the wet surface right after boiling, not after they dry. If you want a vegan option, swap the egg wash for aquafaba or a mix of non dairy milk plus a little cornstarch, and press toppings gently so they actually stick.

Easy (& Delicious) Homemade Bagels Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I finally mastered How To Make A Bagel with a surprisingly simple method that outshines store-bought and gives you endless options for mix-ins and toppings.

Servings

servings

Calories

250

kcal

Equipment: 1. Large mixing bowl (for proofing the yeast and mixing the dough)
2. Kitchen scale plus measuring cups and spoons (scale gives the best results)
3. Wooden spoon or sturdy silicone spatula (to mix the shaggy dough)
4. Stand mixer with dough hook or clean counter for hand kneading (5–10 min by hand)
5. Bench scraper or sharp knife (to divide dough into equal pieces)
6. Rimmed baking sheet(s) lined with parchment (for resting and baking)
7. Large wide pot and a slotted spoon (for boiling bagels a few at a time)
8. Pastry brush (for the egg wash so toppings stick)
9. Cooling rack (to let bagels set before slicing)

Ingredients

4 cups (480 g) bread flour
1 1/2 cups (360 ml) warm water (about 110°F)
2 1/4 teaspoons active dry yeast (1 packet)
2 tablespoons granulated sugar
1 tablespoon barley malt syrup or honey, optional
1 1/2 teaspoons fine salt
1 tablespoon vegetable oil
2 quarts (about 2 L) water for boiling
2 tablespoons baking soda (for the boiling water)
1 tablespoon granulated sugar or honey (for the boiling water)
1 large egg plus 1 tablespoon water (for egg wash)
Everything bagel seasoning, sesame seeds, poppy seeds and coarse sea salt for topping
Optional mix ins like 1 cup raisins or 1 cup shredded cheddar, chopped onion or cinnamon and sugar

Directions

Proof the yeast: stir 1 1/2 cups warm water (about 110°F) with 2 tablespoons granulated sugar and 2 1/4 teaspoons active dry yeast in a bowl, let sit 5 to 10 minutes until foamy; if it never foams your yeast is dead, start over.
Make the dough: in a large bowl stir 4 cups (480 g) bread flour and 1 1/2 teaspoons fine salt, add the foamy yeast mixture, 1 tablespoon vegetable oil and 1 tablespoon barley malt syrup or honey if using; mix until a shaggy dough forms. If you want mix ins like 1 cup raisins or 1 cup shredded cheddar, fold them in now so they get kneaded evenly.
Knead until smooth: knead by hand about 8 to 10 minutes or 5 to 6 minutes in a stand mixer with the dough hook, dough should be smooth, slightly tacky but not sticky; add a teaspoon of flour at a time if it’s too sticky.
First rise: oil a clean bowl, place the dough inside, turn to coat, cover with plastic wrap or a towel and let rise in a warm spot about 1 hour or until doubled.
Shape the bagels: punch the dough down, divide into 8 to 10 equal pieces (bigger = 8, smaller = 10). Roll each piece into a tight ball, then either poke a hole through the middle and stretch to form a 1 1/2 to 2 inch hole or roll into a short rope and join the ends, try not to tear the surface. Place shaped bagels on a parchment lined sheet, cover and rest 15 to 20 minutes so they puff a bit.
Preheat oven and prep boil: preheat oven to 425°F (220°C). Bring 2 quarts (about 2 L) water to a gentle boil in a large wide pot, add 2 tablespoons baking soda and 1 tablespoon granulated sugar or honey to the water.
Boil for chew and shine: lower bagels into the simmering water, 2 to 4 at a time so they have room, boil about 45 to 60 seconds per side for a nice chew and shiny crust (less time for softer crust). Use a slotted spoon to flip and remove, let excess water drip off.
Egg wash and toppings: place boiled bagels back on the parchment, brush with the egg wash (1 large egg plus 1 tablespoon water) while still wet so toppings stick, sprinkle everything bagel seasoning, sesame, poppy seeds or coarse sea salt as desired.
Bake until golden: bake on the middle rack about 20 to 25 minutes until deep golden brown and the bottoms sound hollow when tapped. If you like extra color rotate the pan halfway through.
Cool and store or freeze: transfer to a rack and cool at least 20 minutes before slicing so crumb sets. To freeze, after boiling and cooling you can flash freeze on a tray then bag; bake from frozen adding a few extra minutes. Enjoy fresh with cream cheese, butter or your favorite toppings.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.