Homemade bagels are chewy, golden, and delicious, perfect for breakfast or sandwiches. This simple recipe requires just a few ingredients and doesn’t need special equipment. Whether you enjoy them plain, topped with seeds, or stuffed with cream cheese, these bagels are sure to impress!
Why You’ll Love This Recipe
- Simple ingredients – No fancy tools or hard-to-find ingredients.
- Chewy and flavorful – Just like bakery-style bagels!
- Customizable – Add toppings like sesame, poppy seeds, or everything seasoning.
- Beginner-friendly – Easy for first-time bakers.
- Make-ahead friendly – Store or freeze for quick breakfasts.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose or bread flour
- Instant yeast
- Warm water
- Sugar
- Salt
- Egg (for egg wash)
- Optional toppings: Sesame seeds, poppy seeds, everything bagel seasoning
Directions
Step 1: Make the Dough
- In a large bowl, mix warm water, sugar, and yeast. Let sit for 5 minutes until frothy.
- Add flour and salt, then mix until a rough dough forms.
- Knead for 8-10 minutes until smooth and elastic.
- Cover and let rise for 1 hour or until doubled in size.
Step 2: Shape the Bagels
- Punch down the dough and divide it into 6-8 equal pieces.
- Roll each piece into a ball, then poke a hole in the center and stretch to form a bagel shape.
- Place on a parchment-lined baking sheet and let rest for 15 minutes.
Step 3: Boil the Bagels
- Preheat oven to 425°F (220°C).
- Bring a pot of water to a gentle boil and add a little sugar.
- Boil bagels 30 seconds per side for a chewy texture. Drain well.
Step 4: Bake the Bagels
- Brush with egg wash and add desired toppings.
- Bake for 20-25 minutes until golden brown.
- Let cool slightly before slicing.
Servings and Timing
- Servings: 6-8 bagels
- Prep Time: 15 minutes
- Rise Time: 1 hour
- Cook Time: 25 minutes
- Total Time: 1 hour 40 minutes
Variations
- Whole Wheat Bagels – Swap half the flour for whole wheat flour.
- Cheese Bagels – Sprinkle shredded cheddar on top before baking.
- Sweet Bagels – Add cinnamon and raisins to the dough.
- Stuffed Bagels – Fill with cream cheese or Nutella before shaping.
- Gluten-Free – Use a gluten-free flour blend.
Storage/Reheating
- Storage: Keep in an airtight container for up to 3 days.
- Freezing: Freeze individually wrapped bagels for up to 3 months. Thaw at room temp before toasting.
- Reheating: Toast in a toaster or warm in an oven at 350°F (175°C) for 5 minutes.
FAQs
Can I use active dry yeast instead of instant yeast?
Yes! Just proof it in warm water and sugar for 10 minutes before adding flour.
Why do I need to boil the bagels?
Boiling gives them their signature chewy texture and helps them form a crust.
Can I make these without an egg wash?
Yes, but they won’t be as shiny. Use milk or butter for a softer crust.
Can I make mini bagels?
Yes! Divide the dough into smaller pieces and reduce baking time by 5 minutes.
How do I get perfectly round bagels?
Roll dough into balls, poke a hole, and spin gently for an even shape.
Can I add mix-ins to the dough?
Yes! Try blueberries, chocolate chips, or sun-dried tomatoes.
What’s the best way to slice a bagel?
Use a sharp serrated knife for clean cuts.
Can I let the dough rise overnight?
Yes! Let it rise in the fridge overnight for extra flavor.
Why are my bagels too dense?
Make sure to knead well, let the dough rise fully, and don’t skip boiling.
Can I make these without a stand mixer?
Absolutely! Knead by hand for about 10 minutes until smooth.
Conclusion
These homemade bagels are easy, chewy, and perfect for breakfast or sandwiches. With simple ingredients and a foolproof method, they’re better than store-bought. Customize with your favorite toppings and enjoy bakery-style bagels at home!
Print
Easy Homemade Bagels
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 bagels 1x
- Category: Breakfast, Bread
- Method: Baking
- Cuisine: American, Jewish
Description
These homemade bagels are chewy, golden brown, and incredibly easy to make with just a few simple ingredients! No special equipment or long rise times needed—perfect for breakfast sandwiches, cream cheese spreads, or a toasted snack.
Ingredients
For the Dough:
- 2 cups (250g) all-purpose flour (or bread flour for extra chewiness)
- 2 tsp baking powder (helps with fluffiness)
- 1/2 tsp salt
- 1 cup (250g) Greek yogurt (plain, full-fat or low-fat)
For Boiling (Optional but Recommended for Authentic Chewiness):
- 6 cups water
- 1 tbsp honey or sugar
For Topping & Egg Wash:
- 1 egg (beaten, for egg wash)
- 1 tbsp water (to thin out the egg wash)
- Sesame seeds, poppy seeds, or everything bagel seasoning (optional)
Instructions
Step 1: Make the Dough
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, and salt.
- Add Greek yogurt and mix until a rough dough forms.
- Knead for 3-5 minutes until smooth. (If sticky, add a little flour.)
Step 2: Shape the Bagels
- Divide the dough into 6 equal pieces.
- Roll each piece into a ball, then poke a hole in the center with your thumb.
- Gently stretch the hole to form a bagel shape.
Step 3: Boil the Bagels (Optional but Recommended)
- Bring 6 cups of water and 1 tbsp honey/sugar to a boil.
- Drop bagels in one at a time, boiling for 30 seconds per side.
- Remove with a slotted spoon and place back on the baking sheet.
Step 4: Egg Wash & Toppings
- In a small bowl, whisk 1 egg + 1 tbsp water.
- Brush over each bagel for a golden crust.
- Sprinkle with sesame seeds, poppy seeds, or everything bagel seasoning.
Step 5: Bake & Serve
- Bake for 20-25 minutes, until golden brown.
- Let cool slightly, then slice and serve with cream cheese, butter, or favorite spreads!
Notes
- No Greek Yogurt? Use regular yogurt strained through a cheesecloth.
- Want Extra Chewy Bagels? Use bread flour instead of all-purpose.
- Make Ahead: Store in an airtight container for 2 days or freeze for up to 3 months.