This Bagel recipe is perfect for making chewy, homemade bagels in your own kitchen! They take a bit of elbow grease and a bit of technique, but I’ll walk you step-by-step through the process in the post and in the how-to video below the recipe! Unlike many recipes, mine calls for no strange ingredients and can be made in a matter of hours (not days!) You’ve got this!
You can do this. You can make amazing, perfect, homemade bagels at home. If your local grocery store is anything like mine is right now, there’s a good chance you won’t be able to find any there. Don’t worry, I’ve got you covered.
If you’ve been following my Instagram stories you know it took me a lot of tries to crack the code on this bagel recipe. Too many versions were too fluffy when I wanted them to be chewy, too bland, or took way too much time to prepare (I wanted a recipe that you could knock out in a few hours, not a few days… who has time to let the dough rest for 17 hours!?).
In one day alone I actually tested sixteen different versions (and there were many other days of testing before and after that!). I subjected it to my most critical taste testers; Zach and my little sister are hyper-critical about what a good bagel should taste like. So when I tell you that this bagel recipe is a good one, well it took a lot of rigorous testing to get to this point and I’m so proud of it and excited to share it with you.
What You Need
Both the ingredients and the process are similar to what you need for my soft pretzels:
- Warm water. Use a thermometer. Too cool and your yeast won’t proof. Too hot and it will kill your yeast. Remember what I said with my bread bowl recipe? Nobody wants to be a yeast murderer.
- Yeast. We’re using active dry, not instant.
- Sugar. We’ll use a pinch of granulated sugar to help activate our yeast and then 3 tablespoons of brown sugar to add flavor to our bagels.
- Olive oil. I tried this recipe with olive oil, butter, and a mix of the two. Olive oil was the winner for the chewiest bagels.
- Flour. Specifically, bread flour. Bread flour has more protein and produces more gluten, which means chewier bagels. The brand can also matter, I use Gold Medal bread flour but I believe King Arthur Flour contains even more protein.
- Salt. 1 Tablespoon, that’s not a typo. When I was filming myself make these bagels I accidentally mistook my salt for sugar and tried to activate my yeast with a whole tablespoon of salt. Needless to say it killed my yeast and I had to start all over.
- Cornmeal. A little bit sprinkled on your baking sheet keeps the bagels from sticking. I’ve been using this trick for my pizza dough recently, too.
- Honey or Barley Malt syrup. Barley malt syrup is often used in authentic bagel recipes, both in the bagels and when boiling them. However, it’s not super easy to find, so I wanted to provide an alternative option for those of you like myself who don’t like to spend a lot of time tracking down ingredients, or money buying things they won’t use very often. In the bagels themselves I’ve substituted brown sugar. When boiling, I’ve learned that a little bit of honey helps to make this bagel recipe a bit chewier.
- Egg. To make the egg wash for brushing over your bagels.
- Toppings! More on those a bit further down!
This is just an overview of the ingredients used and additional notes on why they were chosen, please scroll to the bottom of the post for measurements and the full recipe and video.
How to form the dough into bagel shapes
Rolling the dough into strips (like I do with my pretzels and garlic knots) and then connecting the ends did not work very well for me; the ends became loose while boiling and the bagels… didn’t look like bagels. Instead, I found that the best way to get that nice round shape was to divide the dough into twelve pieces and form each into a smooth, round ball. Use your thumbs to gently work a hole into the center of the ball and try to make the hole about 2″ wide (it will shrink as it sits). See photo above for visual.
Mine still look a little uneven, but I like to think that they’re just rustic 😉. At least they still taste like professional, authentic bagels, even if the edges are a little less than perfectly round.
Toppings
There’s nothing wrong with a plain bagel (at least that’s what Zach insists when I judge him for eating naked bagels for breakfast every morning), but I prefer mine with toppings. Here are a few of my favorites; you’ll brush the bagels with egg wash and then sprinkle your toppings before baking:
- Poppyseeds
- Sesame seeds
- Shredded cheese, Asiago or sharp cheddar are great options.
- Everything bagel mix
Everything bagel mix has recently become popular and is often available pre-mixed in the spice aisle. I prefer to make my own though, since I usually have all the ingredients in my spice drawer already. I make a blend using poppy seeds, sesames seeds, dried garlic and onion and kosher salt. I’ve included a simple recipe in the notes section of the bagel recipe.
Tips
- This bagel recipe makes a dozen, but can be cut in half. If making the full batch, make sure you use a bowl that’s large enough for the dough to double in size as it rises.
- My KitchenAid, workhorse that it is, couldn’t handle kneading the dough for this recipe. It was simply too much for it. If your mixer seems to be struggling, knead the dough by hand on a clean surface.
- Bagel dough can be made up to 2 days in advance, see notes below the recipe for how to make in advance.
Enjoy!
More Recipes to Try:
Are you more of a visual learner? Check out the video below the post and see my YouTube channel where I show you how to make bagels step-by-step in my own kitchen.
Homemade Bagel Recipe
Ingredients
- 2 cups (475 ml) warm water between 105-110F (40-45C)
- 5 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 2 Tablespoon olive oil
- 3 Tablespoons light brown sugar firmly packed
- 6 cups (750 g) bread flour, plus additional as needed
- 1 Tablespoon salt
- 1 Tablespoon cornmeal for dusting baking sheet
For Boiling
- 2 quarts (2 L) water
- ¼ cup (60 ml) honey or barley malt syrup¹ optional
Egg wash
- 1 large egg
- 1 teaspoon water
- Bagel toppings² as desired (see note)
Recommended Equipment
Instructions
- Pour water into the bowl of a stand mixer³. Add yeast and 1 teaspoon granulated sugar. Allow to sit for 5 minutes or until foamy. Stir in oil and brown sugar.2 cups (475 ml) warm water, 5 teaspoons active dry yeast, 1 teaspoon granulated sugar, 2 Tablespoon olive oil, 3 Tablespoons light brown sugar
- In a separate bowl stir together flour and salt.6 cups (750 g) bread flour, plus additional as needed, 1 Tablespoon salt
- Attach dough hook to mixer and stir on low speed, gradually adding flour mixture until completely combined until dough is clinging together, is no longer sticky to the touch and is pulling away from the sides of the bowl. If needed, add additional flour, one tablespoon at a time (I often have to add as much as 6 additional tablespoons). Dough should feel almost dry to the touch and should not stick to your fingers.
- Knead with a dough hook for 4-5 minutes, but if your mixer seems to be struggling (my KitchenAid can’t handle this dough) then remove the dough and knead by hand on a clean countertop for 5-6 minutes or until dough is smooth and elastic.
- Place dough in a lightly oiled bowl, cover tightly, and place in a warm, draft-free place to rise until doubled in size (about 1-2 hours).
- While dough is rising, prepare two cookie sheets by lining with parchment paper and then sprinkling cornmeal over the surface of the parchment (you only need a light sprinkling, about 1 ½ teaspoon per sheet).1 Tablespoon cornmeal
- Gently deflate dough and divide into 12 even pieces. Form each into a tight ball and then use your thumb to gently form a hole in the center that is about 2” wide (see video or photos in post for a visual if needed). Place bagels on prepared baking sheets, about 6 to a sheet, spacing each several inches apart.
- Cover bagels with a clean towel and set aside. Meanwhile, preheat oven to 425F (220C) and pour two quarts of water into a large pot or Dutch oven. If using honey, add this to the pot as well and stir until combined.
- Bring water (and honey, if using) to a rolling boil. Boil bagels, 2-3 at a time, for 45-60 seconds on each side. Return to prepared baking sheet.¼ cup (60 ml) honey or barley malt syrup¹, 2 quarts (2 L) water
- Once your bagels have been boiled, prepare egg wash by whisking together egg and water. Brush egg wash liberally over bagels and sprinkle with any bagel toppings you would like to use (see notes for suggestions, you can of course leave them plain instead; brush with egg wash but do not add any toppings).1 large egg, 1 teaspoon water, Bagel toppings²
- Transfer to 425F (220C) oven and bake on center rack for 22 minutes or until golden brown. I recommend baking one sheet at a time.
- Allow bagels to cool before enjoying. Use a serrated bread knife to cut in half, if desired.
Notes
Everything Bagel Topping:
Stir together 2 teaspoons poppyseeds with 1 teaspoon each of sesame seeds, dried onion flakes, dried garlic flakes, sea salt or kosher salt. Sprinkle over bagels, you may not use all of the mixture!How to make in advance:
Bagel dough may be made 1-2 days in advance. After preparing dough and placing it in an oiled bowl, cover tightly and allow to rise in the refrigerator for 1-2 days before using. Allow the dough to sit at room temperature for 30-60 minutes before proceeding with the recipe.How to Store:
Allow bagels to cool completely before storing. Store in an airtight container at room temperature for 3-5 days. Bagels may also be frozen for several months, but I do not recommend refrigerating. This recipe was developed after studying recipes from many sources, most significantly from Food Guy, Baking Illustrated, and my soft pretzel recipe.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Judith
Just letting the dough rise as I write and realized that I completely forgot to add the oil! Will my bagels still come out o.k. ?
Sam
Hi Judith! If you can try to work it in later I would try to do that. The bagels should still turn out but they may not be as chewy. 🙂
Judith Humphrys
They turned out quite chewy, but I think that I will try a little less salt next time. I will try to remember the oil next time as well.
AJ
Hi! I’m excited to try this recipe since all the other ones I did from your website turned out amazing 😊 Just one tiny problem, I don’t have cornmeal on hand. Do you have a substitute for it other than polenta? Thanks!
Sam
You can just bake the bagels on the tray. They may stick a little bit but it will still work. 🙂
AJ
I managed to get my hands on some cornmeal today so I tried your recipe. Yummy, as always! Thanks, Sam! 😊
Sam
I’m glad you enjoyed them! 🙂
Andrew
Hello just wanted to say the recipe is amazing! even tho it was hard to deal with the dough, i managed. Used AP flour instead of bread flour and turned out amazing (fluffy like a pillow!). Thanks for this recipe xoxo
Sam
I am so glad you enjoyed it so much, Andrew! 🙂
Jessica
The recipe says they bake for 22 minutes or until golden brown… I’ve made these many times and mine only take about 12-15 minutes before they brown up. Should I let them go longer? They’re always cooked but I’m wondering if the extra cook time would make them better? Thank you!
Sam
Hi Jessica! As long as they are cooked they are good to go! Maybe your bagels are a little smaller than mine, or your oven is running hot, or something like that, but I don’t recommend over-baking them. I’m glad you have enjoyed them so much. 🙂
Janine White
Have you tried diastatic malt powder in the dough instead of boiling it with honey or barley malt syrup?
Sam
Hi Janine! I have not tried that but it certainly sounds interesting. 🙂
Joanna
Best bagels I’ve ever had . Thank You for sharing the recipe 🙂
Sugar Spun Run
I am so happy to hear that you enjoyed it, Joana! Thank you for commenting. 🙂
Crystal
Hi!
I only have the whisk attachment, would it still be possible to make these bagels? Thank you! 🙂
Sam
Hi Crystal! I would make the entire dough by hand, I think the dough is so thick that it would be too much for the whisk attachment and might break it.
David
I have some pizza dough flour (00, I believe) in my pantry. How might that fare?
I’m gathering I would not get as much of a chewy end result as one usually aims for in a bagel, correct?
That’s based on what I gathered from this:
Sam
I think that would work, I would agree that I don’t think the bagels will be as chewy and they may be more light. If you try it would you let me know how they turn out?
David
Yes, if I try it, I will let you know!
Steven Zakon-Anderson
Thank you for posting this recipe that got me to make bagels again. It’s been 40 years since the last time, but they were so good it might be 40 hours before I do this again. Two questions, though. 1) Is there a way you would suggest to make a batch of cinnamon raisin bagels with this same dough? and 2) I found that the bagels had risen quite a bit when I put them in the bath, and then the oven, but most of them kind of “fell” in the oven and yielded flatter bagels than I expected. Is this typical…or had I maybe over-risen them after shaping and then they couldn’t sustain it. Thanks for your suggestions!
Sugar Spun Run
I am so glad that you enjoyed this recipe and that inspired you to make bagels again, Steven! To answer your questions. If I were to make cinnamon raisin bagels I would add the cinnamon and raisins right before you begin to knead the dough (Step 4). I am sorry to hear that your bagels are going flat after being baked. It is mostly because they are rising too much, too fast, and then falling back down on themselves after being in the oven for a few minutes. Looking at my images posted, how do yours compare?
Steven Zakon-Anderson
Thanks so much for the reply. In comparison your look much taller and mine are definitely flatter. In the recipe you say to shape them and let them rest while the water bath and oven both heat up. In my case I believe my “rest” time was too long because they rose quite a bit, even almost closing up the holes I had made. I will be more careful on that step next time. Any advice on quantities of cinnamon and raisins if one did want to add them before kneading?? Thanks again!
Sugar Spun Run
Yeah, your rest time was probably too long, Steven. When you try it again, let me know how they turn out. If I were to attempt to make cinnamon raisin bagels I would probably start with 1 tablespoon cinnamon and 3/4 cup raisins. Try that and see how they turn out. I hope they turn out perfectly this time around (fingers crossed)! 🙂
Steven Zakon-Anderson
I did try it again using your advice and got much better results. Did not have bread flour but added some vital wheat gluten to AP flour. I split the recipe and did half of them cinnamon raisin for the part of our family that prefers those. Made serious everything bagels for the rest of us. Thanks much for the recipe and advice!
Sam
I am so glad they turned out for you Steven! 🙂
Arlene C.
DELICIOUS!!! Looks and taste like I brought a NY bagel.
Sugar Spun Run
I am so glad that you loved them, Arlene, and that you were able to bring that NY bagel experience to your own kitchen. Thank you so much for commenting. 🙂
Katie
Can you use regular flour if I don’t have bread flour? Or any substitutions?
Sugar Spun Run
Hi, Katie! Yes, you can, however, they will be softer. Let me know how they turn out when you try them. 🙂
Elizabeth
Would you be able to make this without a stand mixer ?
Sugar Spun Run
Hi, Elizabeth! Yes, you can use a hand mixer if you have that on hand. 🙂
Nia
Today was my first attempt at making bagels. In spite of being an experienced baker, there is something about bagels. I’ve found intimidating. Thank you so much for a great recipe, I found it easy to follow and clear as to the direction. I made a half batch, since it was a trial run. I didn’t have anything to add for toppings, either.
They came out amazing! I have a child with sensory processing issues, and it’s hard to try homemade variations of items he will eat. He devoured two of them, and told me I have to make them from now on. We’re down to two of them, this afternoon and I made them this morning. Apparently I should have made the full batch. They came out chewy and pillowy in texture, like a good bagel should. This is my go to for bagels, now!
Sugar Spun Run
I am so happy that you were able to finally conquer the perfect bagel and everyone enjoyed them, Nia! Thank you so much for trying my recipe. I appreciate your feedback! 🙂
Mariana
Hi! I was only able to find instant yeast (due to everything being out of stock) how would you recommend I alter the recipe?
Sugar Spun Run
Hi, Mariana! I haven’t made it with instant yeast so I’m not sure on a time frame, but just pay attention to the dough. You will be able to tell when it has doubled in size. 🙂
Traci Wurstner
I made this today and WOW was it easy. The step by step instructions were spot on. They taste is hard outside and soft and chewy inside. The honey did not give it a sweet taste at all, I did not want that.
I am making my second batch right now, and will try chocolate chip dough and cinnamon dough.
Thank you for making this easy and your video was spot on. Bravo!
Sam
I am so glad you enjoyed the bagels so much, Traci! 🙂