Homemade Bagel Recipe (2024)

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These Homemade Bagels are soft, chewy and delicious. Try them lightly toasted with butter or with your favorite spread for breakfast, lunch, or a snack. I love a good bagel with Broccoli Cheese Soup!

Homemade Bagel Recipe (1)

Homemade Bagels | Fresh + Soft

These homemade bagels are made using traditional methods (a yeasted dough boiled then baked), using some pantry staples and some less common ingredients. Don’t worry though, I have substitutions if you can’t find a certain ingredient. They come out fresh and soft plus they are way cheaper (and yummier) to make than store-bought bagels. Did I mention you can freeze these babies too? Yeah, you can. Overall, these were really delicious lightly toasted with butter, and tasted like a bagel. Shocking, I know.

Homemade Bagel Recipe (2)

Main Ingredients Needed + Substitutions

The ingredients for these bagels are divided into 3 sections- sponge, dough and finishing ingredients. Here is everything you’ll need:

For the Sponge Method aka Yeast Starter

  • Instant Yeast – make sure you use fresh yeast for this recipe. That way you are guaranteed big soft poofy bagels.
  • Unbleached High Gluten Flour – If you can’t find unbleached high-gluten flour in your grocery store, then bread flour will work as a substitute.
  • Water –room temperature water works best. Just be sure that it isn’t cold.

For the Bagel Dough

  • Instant Yeast – yes, more of this wonderful stuff.
  • Unbleached High Gluten Flour – or bread flour like mentioned above.
  • Salt– for flavor balancing.
  • Malt Powder – for this particular recipe, I found and used Barley Malt Powder or ‘malt extract’. If you can’t find that, then malt or barley syrup, brown sugar, or honey are acceptable alternatives.

To Finish

  • Baking Soda – this is added to the water when boiling the dough and creates that signature crunchy outside with a soft interior.
  • Semolina Flour – this is used for dusting and helps prevent bagels from sticking to the pan. Use cornmeal if you can’t find semolina flour.
  • Sesame Seeds +Poppy Seeds + Kosher Salt – to add on top of the bagels. Adds a slightly salty and nutty flavor and makes it pretty. You could also just go with the Everything Bagel Seasoning here.
  • Rehydrated Dried Minced Garlicor Onions – to rehydrate simply let the dried ingredient soak in water for 15 minutes.
Homemade Bagel Recipe (3)

Before You Start, Read These Tips!

Here are a few notes I wanted to share as I made these bagels.

My dough is too dry/wet, what went wrong?

Nothing went wrong friend! Yeasted dough and its overall texture depends on the environment around it. If you live in a drier or more humid area your dough will turn out drier or wetter. Here’s how to fix it, if the dough is too dry {it rips} add in a little water. If the dough is tacky {sticky} then add in a little more flour. The finished dough should be soft, smooth, and firm.

Why are my homemade bagels flat?

This can be caused by a couple of things. First, make sure you are using fresh yeast. You can tell by your yeast starter turning foamy and bubbly that it’s working.

Second, make sure you don’t overproof your dough (you can test this by using the instructions in the ‘Step 7: Test Bagels for Over Proofing’ section of the post).

The third issue could be because you let the bagels boil for too long. I suggest boiling for 1-2 minutes on each side maximum (if you’re nervous just stick to one minute per side). Take your time, you don’t need the whole pot of water filled with bagel dough so just start with one or two to keep track of.

I can’t find cornmeal or semolina flour?

I didn’t have semolina flour to dust on the bottom of the pan before baking, so I just left them on the lightly greased parchment paper and they were fine. I had no problems with them sticking.

I can’t get my toppings to stick, what do I do?

Right after you boil the bagels, top them with your desired toppings right away so they stick! Don’t wait. Do that pronto. If you are still having trouble, make a quick egg wash (egg and a little bit of water) and brush the tops of the bagels after boiling. Sprinkle on your toppings and then bake!

My bagels are getting too brown too fast, help!

I baked my bagels closer to 15 minutes to get a golden brown. Every oven is different, so keep a close watch! It’s always a good idea to have an oven thermometer to make sure your oven is actually preheated to the temperature you want. If things are still getting a little too toasty, lightly cover with aluminum foil or carefully move your oven wrack down and away from the top heating element.

Homemade Bagel Recipe (4)

How To Make Bagels | Directions

For all of the nitty-gritty details on how to make these amazing homemade bagels, see the recipe card down below 🙂

Step 1: Make Yeast Starter (Sponge)

Stir yeast into the flour. Stir in the water until it forms a sticky thick batter. Cover the bowl with plastic wrap and leave it in a warm spot in your kitchen until the mixture is foamy, bubbly, and almost double in size.

Step 2: Make the Dough

Stir in the rest of the yeast to the sponge using a stand mixer {use the dough hook}. Stir in 3 cups of flour, salt and malt powder or syrup. After a minute or two, the dough will come together into a ball. Continue to sprinkle the remaining 3/4 cup flour into the dough with the machine on low. {At this point, I had to remove the dough and knead the rest of the flour in by hand.}

Step 3: Continue Kneading

If you keep your dough in the mixer, continue kneading for 6 minutes. If you transfer the dough to the counter to knead by hand, knead for 10 minutes. At this point, all the flour should be incorporated into the dough and the dough should be soft, smooth, and firm. If the dough is too dry {it rips} add in a little water. If the dough is tacky {sticky} then add in a little more flour.

Step 4: Divide Dough + Let Rest

Divide dough into 4 1/2 ounce pieces for normal ‘standard size’ bagels and 2 1/4 ounce pieces for mini bagels. Roll dough into smooth balls and place on lightly greased parchment paper. Cover rolls with plastic wrap or a damp towel and let them rest for 20 minutes or so.

Step 5: Pinch a Hole In Each Roll Forming a Bagel

Line 2 baking sheets with parchment paper and lightly spray with non stick cooking spray. Take each roll in your hand and carefully pinch a hole into the center forming a bagel. Try to keep the bagel as even as possible doing your best to avoid thick and thin spots. {You can also roll the dough into a rope and form bagels that way–I just thought it was easier to poke the hole in the center.}

Step 6: Place On Baking Sheets, Cover + Let Pans Rest

Place each bagel 1-2 inches apart on the prepared pans. Mist the bagels with non-stick cooking spray and cover loosely with plastic wrap. Let the pans sit at room temperature for about 20 minutes.

Homemade Bagel Recipe (5)

Step 7: Test Bagels for Over-Proofing

After 20 minutes, check to see if you’re ready to finish the bagels. Drop a bagel into room temperature water. If it floats within 10 seconds, then they are ready to be boiled and baked. If the bagel doesn’t float, pat it dry lightly and return it to the pan to continue to proof. Check back every 10 to 20 minutes or so until a tester floats. Once a tester floats, place bagels into the fridge until you are ready to cook them OR get ready to boil and bake!

Step 8: Prep Water To Boil Bagels

When you are ready to bake the bagels, preheat the oven with the two racks set in the middle of the oven. Bring a large pot of water to a boil, and add the baking soda and optionally, a few tablespoons of barley syrup.

Step 9: Boil + Add Sesame or Poppy Seeds

Remove the bagels from the refrigerator and gently drop them into the water, boiling only as many as comfortably fit. After 1 minute flip them over and boil for another minute. If you like very chewy bagels, you can extend the boiling to 2 minutes per side. While the bagels are boiling, sprinkle the same parchment-lined sheet pans with cornmeal or semolina flour. If you want to top the bagels with sesame or poppy seeds, do so as soon as they come out of the water so they stick!

Step 10: Bake + Cool

When all the bagels have been boiled, place the pans on the 2 middle shelves in the oven. Bake for approximately 5 minutes, then rotate the pans, switching shelves and giving the pans a 180-degree rotation. If you are baking only 1 pan, keep it on the center shelf but still rotate 180 degrees.

After the rotation, lower the oven setting and continue baking for about 5 minutes, or until the bagels turn light golden brown. You may bake them darker if you prefer. I ended up baking mine for 15 minutes to get the golden color I like, turning my pans 3 times, once every 5 minutes.

Remove the pans from the oven and cool the bagels 5-10 minutes before removing to a cooling rack.

Homemade Bagel Recipe (6)
Homemade Bagel Recipe (7)

Storing Homemade Bagels

Bagels are best eaten fresh, honestly. They tend to dry out quickly in a manner of days. However, once completely cools, you can leave them in a rolled-up paper bag on the counter at room temperature for a couple of days. I’ve heard of refrigerating bagels to keep them fresher for longer, but refrigerating bagels actually makes them dry out faster.

Freezing Instructions

You can also freeze them in an airtight bag for up to 3 months. Here’s a helpful tip, slice your bagels before you freeze them that way they can go straight into the toaster for a couple more minutes for a fast defrost and toast time!

Love Homemade Bagels? Give These Other Breakfast Breads a Try…

  • Angel Biscuits
  • EASY Homemade Bread
  • How to Make Croissants
  • English Muffin Recipe

Anyways, if you have some time on your hands, I would recommend making these homemade bagels. They make your kitchen smell wonderful and working with dough seems to be therapeutic. At least for me, it was. So, without further ado, the printable recipe card is below. Enjoy, friends! 🙂

Homemade Bagel Recipe (8)

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5 from 5 votes

Homemade Bagels

These Homemade Bagels are a delicious treat. Try them lightly toasted with butter for breakfast, lunch or a snack!

servings 16 large bagels

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 2 hours hrs 45 minutes mins

Ingredients

Sponge:

  • 1 teaspoon instant yeast
  • 4 cups unbleached high-gluten flour or bread flour, see note below
  • 2 1/2 cups water room temperature

Dough

  • 1/2 teaspoon instant yeast
  • 3 3/4 cups unbleached high-gluten or bread flour, see note below
  • 2 3/4 teaspoons salt
  • 2 teaspoons malt powder or 1 tablespoon dark or light malt syrup, honey, or brown sugar *see note below

To Finish

  • 1 tablespoon baking soda
  • cornmeal or semolina flour for dusting
  • sesame seeds
  • poppy seeds
  • kosher salt
  • rehydrated dried minced garlic or onions (*Deb note: this was what I chose, and found the taste very authentic, or chopped onions that have been tossed in oil – optional

US CustomaryMetric

Instructions

  • First, make the sponge for the bagels. Stir yeast into the flour. Stir in the water until it forms a sticky thick batter. Cover the bowl with plastic wrap and leave it in a warm spot in your kitchen for about 2 hours or until the mixture is foamy, bubbly and almost double in size.

  • To make the dough, stir in the rest of the yeast to the sponge using a stand mixer {use the dough hook}. Stir in 3 cups of flour, salt and malt powder or syrup. After a minute or two, the dough will come together into a ball. Continue to sprinkle the remaining 3/4 cup flour into the dough with the machine on low. {At this point, I had to remove the dough and knead the rest of the flour in by hand.}

  • If you keep your dough in the mixer, continue kneading for 6 minutes. If you transfer the dough to the counter to knead by hand, knead for 10 minutes. At this point, all the flour should be incorporated into the dough and the dough should be soft, smooth and firm. If the dough is too dry {rips} add in a little water. If the dough is tacky {sticky} then add in a little more flour.

  • Divide dough into 4 1/2 ounce pieces for normal ‘standard size’ bagels and 2 1/4 ounce pieces for mini bagels. Roll dough into smooth balls and place on lightly greased parchment paper. Cover rolls with plastic wrap or a damp towel and let them rest for 20 minutes or so.

  • Line 2 baking sheets with parchment paper and lightly spray with non stick cooking spray. Take each roll in your hand and carefully pinch a hole into the center forming a bagel. Try to keep the bagel as even as possible doing your best to avoid thick and thin spots. {You can also roll the dough into a rope and form bagels that way–I just thought it was easier to poke the hole in the center.}

  • Place each bagel 1-2 inches apart on the prepared pans. Mist the bagels with non-stick cooking spray and cover loosely with plastic wrap. Let the pans sit at room temperature for about 20 minutes.

  • After 20 minutes, check to see if you’re ready to finish the bagels. Drop a bagel into room temperature water. If it floats within 10 seconds, then they are ready to be boiled and baked or retarded in the fridge. If the bagel doesn’t float, pat it dry lightly and return in to the pan to continue to proof. Check back every 10 to 20 minutes or so until a tester floats. Once a tester floats, place bagels into the fridge until you are ready to cook them OR get ready to boil and bake!

  • When you are ready to bake the bagels, preheat the oven to 500 degrees F with the two racks set in the middle of the oven. Bring a large pot of water to a boil, and add the baking soda and optionally, a few tablespoons of barley syrup.

  • Remove the bagels from the refrigerator and gently drop them into the water, boiling only as many as comfortably fit. After 1 minutes flip them over and boil for another minute. If you like very chewy bagels, you can extend the boiling to 2 minutes per side. While the bagels are boiling, sprinkle the same parchment-lined sheet pans with cornmeal or semolina flour. {I didn’t have any semolina so I just kept the same parchment covered baking sheets and sprayed a little more non stick cooking spray on them and it worked just fine!} If you want to top the bagels with sesame or poppy seeds, do so as soon as they come out of the water so they stick!

  • When all the bagels have been boiled, place the pans on the 2 middle shelves in the oven. Bake for approximately 5 minutes, then rotate the pans, switching shelves and giving the pans a 180-degree rotation. If you are baking only 1 pan, keep it on the center shelf but still rotate 180 degrees. After the rotation, lower the oven setting to 450 degrees F and continue baking for about 5 minutes, or until the bagels turn light golden brown. You may bake them darker if you prefer. I ended up baking mine 15 minutes to get the golden color I like, turning my pans 3 times, once every 5 minutes.

  • Remove the pans from the oven and cool the bagels 5-10 minutes before removing to a cooling rack.

Notes

  • I didn’t have semolina flour to dust on the bottom of the pan before baking, so I just left them on the lightly greased parchment paper and they were fine. I had no problems with them sticking.
  • Right after you boil the bagels, top them with your desired toppings right away so they stick! Don’t wait. Do that pronto.
  • I baked my bagels closer to 15 minutes to get a golden brown. Every oven is different, so keep close watch!

Nutrition

Calories: 233kcal | Carbohydrates: 46g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 619mg | Potassium: 91mg | Fiber: 2g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg

Course: Breakfast

Cuisine: American

Keyword: bagel recipe, homemade bagels

Homemade Bagel Recipe (2024)

FAQs

What is the secret to making bagels? ›

10 Tips for Making Schmear-Worthy Homemade Bagels
  • Moisture: Wetter dough means crispier bagels. ...
  • Water temp: The colder the better. ...
  • Dry active yeast: Let it chill. ...
  • Flour: Embrace the gluten. ...
  • Mixing: Low and slow is the way to go. ...
  • The rise: Your kitchen climate is A-okay. ...
  • Flavor kick: After the proof.
Jan 13, 2023

Is it worth making your own bagels? ›

Each seem really complicated to make at home. That's why you'll often find them on your baking bucket list. But secretly, they couldn't be easier. Homemade bagels taste fresher, are cheaper, and you'll earn the bragging rights for from-scratch baking.

Is it hard to make homemade bagels? ›

As I mentioned before, bagel-making isn't hard, it's just time-consuming! If you'd prefer to make the dough the day before and boil and bake them the following morning, you absolutely can: Shape the dough into balls, place on a baking sheet, and spray the tops with cooking spray.

Is bagel dough different from bread dough? ›

Bagels are usually made from a stiff, dry dough, with hydrations in the range of 55 to 65% (compared to soft sandwich or crusty artisan breads, which are usually 65% hydration and higher). This helps give them their signature tight crumb structure and their chew.

What kind of flour is best for bagels? ›

Bread flour – Because of its high protein content, bread flour makes these homemade bagels delightfully chewy. This recipe also works with all-purpose flour, they're just a bit less chewy than bagels made with bread flour. Maple syrup – It activates the yeast and gives the bagels a hint of sweetness.

Why are bagels more unhealthy than bread? ›

First, bagels can have more calories and carbs than bread because the serving size tends to be higher. However, this does not inherently make bagels less healthy, it just means when you eat a bagel you need to pay attention to how much you're eating and what you're pairing with it.

Why are NYC bagels so much better? ›

The New York Water and Local Ingredients

Much like a specific vineyard terroir is used to make a wine, certain minerals in New York City tap water are attributed to creating the best bagels. These include low concentrations of calcium and magnesium and a high level of sediment.

Can you make bagels with pizza dough? ›

Usually, one standard ball of pizza dough will make about 4 large or 6 mini bagels, but this recipe is all about eyeballing, so don't overthink. The dough you buy is already proofed, so it is just about forming, boiling, and baking!

What happens if you don't boil bagels before baking? ›

The boiling sets the crust of the bagel to get the signature thin crunchy crust. It also affects the texture of the bread inside. No boil, it's not a bagel, just a roll-with-a-hole!

Why do you boil bagels in baking soda? ›

Add honey and baking soda to boiling water in a large pot. This will help give the bagels a nice sheen and golden brown color when out of the oven. Add a few bagels at a time to the pot, making sure they're not crowded. They should float immediately when added to the water.

Why are my homemade bagels so dense? ›

If your dough is too wet, it'll create large holes in the crumb of the dough and your bagels will be more like French bread, with a fluffy interior (see top photo). When too much flour is kneaded in, bagels become dense, hard and tough, instead of crisp and chewy.

Is a bagel healthier than bread? ›

Unfortunately there's no simple answer to this question. In terms of calories, on average one bagel has more calories than one slice of bread. However, if you choose to have a bagel with more fibre, this may help you feel fuller for longer and potentially reduce your snacking throughout the day.

Why are New York bagels different from other bagels? ›

A New York–style bagel is always boiled in water that has had barley malt added, which gives a bagel its signature taste, texture, and leathery skin.

Do you need lye to make bagels? ›

Well yes, lye can do that but did you also know it is used to make bagels? Some bakers will dip the bagel in a lye solution as it speeds up the process that creates the distinctive bagel crust and taste.

What makes bagels in New York so good? ›

a regular bagel is the water you boil them in. Much like a specific vineyard terroir is used to make a wine, certain minerals in New York City tap water are attributed to creating the best bagels. These include low concentrations of calcium and magnesium and a high level of sediment.

How do you make homemade bagels less dense? ›

If you want a thinner crust and airier texture in your bagels, shorten the boiling time slightly (around 45 seconds, instead of the 60 seconds called for in the recipe). The shorter boil means the crust has less opportunity to preset, which allows more rising, and thus a “fluffier” bagel.

What is done to bagels to give them their dense texture? ›

In order for the bagels to develop that well-browned exterior and slightly dense chewy texture, they must be boiled briefly before baking. This works because the boiling water sets the exterior crust before it hits the oven, preventing the bagels from rising very much, while further developing that browned exterior.

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