There’s something deeply satisfying about biting into a freshly baked bagel, its golden crust giving way to a chewy, tender interior.
This homemade bagel recipe brings that bakery-quality experience to your kitchen in just 90 minutes, blending simplicity with incredible flavor.
The process of shaping and boiling the dough creates a texture that’s both crispy and pillowy, while the optional toppings—like sesame seeds or everything seasoning—add a delightful crunch and savory depth.
With a prep time of one hour and a quick bake of 30 minutes, these bagels are perfect for a weekend project or a special breakfast treat.
The aroma of warm bread filling your home is just the beginning—each bite delivers a rich, yeasty flavor that’s far superior to store-bought.
Whether you toast them or enjoy them fresh, these bagels are a rewarding, homemade delight you’ll want to make again and again.
Ingredients for Homemade Bagels
- For the dough:
- 1 tablespoon maple syrup or barley malt syrup (barley malt syrup adds a traditional flavor)
- 1 (¼-ounce) package active dry yeast (or 2¼ teaspoons)
- 1¼ cups warm water (about 110°F)
- 540 grams bread flour* (all-purpose flour can be used, but bread flour yields a chewier texture)
- 2 teaspoons sea salt
- For the poaching water:
- 1½ tablespoons maple syrup
- 2 teaspoons baking soda
- ½ tablespoon salt
- For the toppings (optional):
- 1 egg white
- 1 tablespoon water
- Everything Bagel Seasoning, for sprinkling
Step-by-Step Instructions
- Prepare the dough: In a small bowl, combine the maple syrup, yeast, and warm water. Let it proof for 5 minutes or until foamy.
- In the bowl of a stand mixer fitted with a dough hook, add the bread flour, sea salt, and the yeast mixture. Mix on medium-low speed for 5 to 7 minutes, until the dough forms around the hook. If the dough is too dry after 3 minutes, add 1 tablespoon of water.
- Transfer the dough to a clean work surface and knead for 2 to 3 minutes until smooth and slightly tacky. 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 (it may double in size or slightly less).
- Line 2 baking sheets with parchment paper and lightly grease with oil. Turn the dough out onto a clean, unfloured surface and divide into 8 equal pieces. Roll each piece into a ball using a cupped hand. Keep unused dough covered with plastic wrap.
- Sprinkle a few drops of water on the counter. Roll each dough ball into a rope about 9 inches long. Fold the ends over your fingers, overlapping by about 2 inches, and roll to seal the seam. Place each bagel on the prepared baking sheets.
- Dust the tops lightly with flour to prevent sticking, cover with plastic wrap, and refrigerate overnight.
- The next morning: Remove the pans from the fridge and let the bagels sit at room temperature for 1 hour. Preheat the oven to 450°F.
- Test one bagel in a small bowl of water. If it floats, they’re ready. If it sinks, let the dough proof for an additional 30 minutes.
- Prepare the poaching water: In a large pot, bring 2 quarts of water to a boil with the maple syrup, baking soda, and salt. Boil 3 bagels at a time for 1 minute per side, then transfer back to the baking sheets, smooth side up.
- Prepare the toppings (optional): Beat the egg white and water together. Brush the bagels with the egg wash and sprinkle with Everything Bagel Seasoning. Alternatively, dip the tops directly into the seasoning.
- Bake for 14 to 18 minutes or until lightly golden brown. Let cool slightly before serving.
Creative Toppings and Flavor Twists
While Everything Bagel Seasoning is a classic, don’t be afraid to experiment! Try sprinkling sesame seeds, poppy seeds, or even a mix of garlic powder and onion flakes for a savory kick. For a sweeter option, brush the bagels with honey and top with cinnamon sugar before baking. Pro tip: For a cheesy twist, sprinkle shredded cheddar or Parmesan on top after the egg wash.
Perfect Pairings for Your Bagels
Freshly baked bagels are incredibly versatile. Serve them warm with cream cheese, smoked salmon, and capers for a classic brunch. For a heartier meal, turn them into sandwiches with avocado, turkey, or fried eggs. Don’t forget the coffee or fresh orange juice to complete the experience!
Storage and Reheating Tips
Store your bagels in an airtight container at room temperature for up to 2 days or freeze them for up to 3 months. To reheat, slice and toast them for a crispy exterior or warm them in the oven at 350°F for 5-7 minutes. Freezing tip: Slice them before freezing for easy toasting straight from the freezer.
Time-Saving Hacks for Busy Bakers
Short on time? Skip the overnight refrigeration and let the shaped bagels proof at room temperature for 30-45 minutes before boiling and baking. Alternatively, prepare the dough the night before and let it rise in the fridge overnight, then shape and bake in the morning. This way, you’ll still get that chewy texture without the wait!
Essential Equipment for Bagel Success
A stand mixer with a dough hook is highly recommended for this stiff dough, but if you don’t have one, knead by hand for 10-12 minutes until smooth. A large pot for boiling and a baking sheet lined with parchment paper are must-haves. Bonus tool: A kitchen scale ensures precise flour measurements for consistent results.
Homemade Bagel Recipe
Ingredients
For the dough
- 1 tablespoon maple syrup or barley malt syrup
- 1 (¼-ounce) pkg active dry yeast 2¼ teaspoons
- 1¼ cups warm water
- 540 grams bread flour*
- 2 teaspoons sea salt
For the poaching water
- 1½ tablespoons maple syrup
- 2 teaspoons baking soda
- ½ tablespoon salt
For the toppings
- 1 egg white optional
- 1 tablespoon water optional
- Everything Bagel Seasoning for sprinkling
Instructions
- Prepare the dough: In a small bowl, combine the maple syrup, yeast, and water, and proof for 5 minutes or until foamy.
- In the bowl of a mixer fitted with a dough hook attachment, place the flour, salt, and the yeast mixture. Mix on medium-low speed for 5 to 7 minutes, until the dough is well-formed around the hook. If the dough is very dry after 3 minutes, add 1 tablespoon water. (Note: I don’t recommend mixing this dough without a stand mixer, it’s a stiff dough that gets nice and smooth this way).
- Transfer the dough to a clean work surface and knead 2 to 3 minutes, until smooth and barely tacky, then form into a ball and place into a large bowl. Cover with plastic wrap and set aside in a warm spot for 60 to 90 minutes, until the dough has risen (it may double in size or slightly less).
- Line 2 baking sheets with parchment paper, grease them very lightly with oil, and set aside. Turn the dough out onto a clean, unfloured, work surface and divide into 8 pieces. Form each piece into a ball by rolling on the countertop with a cupped hand. As you work with each piece through the next few steps, keep the dough that you’re not working with covered in plastic wrap.
- Sprinkle a few drops of water onto the countertop. Take each dough ball and roll into a rope about 9 inches long. Place one hand palm up so that your four fingers are centered on top of the rope. Fold each side of the dough over your fingers, so that the ends overlap by about 2 inches. (see photo above). Holding the dough, turn your hand over and roll your hand on the countertop to seal the two ends together.
- Place each finished piece onto a baking sheet. Dust the tops with a very slight amount of flour to keep the plastic wrap from sticking to the dough. Cover with plastic wrap and refrigerate overnight.
- The next morning, remove the pans from the fridge and let sit at room temp for 1 hour.
- Preheat the oven to 450°F.
- Place one bagel into a small bowl of water to make sure it floats. If it sinks, let the dough proof for an additional 30 minutes or until one floats.
- Prepare the poaching water: In a large pot, bring two quarts of water to a boil with the maple syrup, baking soda, and salt.
- Add 3 bagels (or as many that comfortably fit) to the pot, reducing the heat if the water starts to boil over. Boil for 1 minute per side. Transfer the bagels back to the baking sheet, flipping them over so the smooth side is on top. Repeat with remaining bagels.
- Prepare the toppings: Beat the egg white and water together in a small bowl, if desired. Brush the bagels with the egg wash and sprinkle with the seasoning. Alternatively, you can skip the egg wash and dip the top of the bagel straight into the seasoning, but the egg wash helps the seasoning adhere better to the bagel.
- Bake for 14 to 18 minutes or until lightly golden brown.