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.
Davs
I had a favorite bagel recipe I used a few times before but decided to try yours as I have been trying some of the other recipes from your site and they have all been amazing so far … the bagels came out out very nice, tasty and like you promised not too much work. (I used all purpose flour as that’s what I had, since I’m not so good at estimating the sizes I weighed my sections on my kitchen scale to make sure they were about the same size before making the balls, once in the oven they were a bit faster then 22 mins – I tried both convect at 400 for the 1st tray and 425 regular bake for the 2nd and both were ready at about 16-18 mins) wish I could attach a pic to my comment as they were so beautiful 🙂 But I can’t figure out how lol.. will definitely use again and have been recommending your site to everyone. Can’t wait to try the next …
Sam
I am so glad you enjoyed the bagels so much! Unfortunately there isn’t a way to add pictures here, but you can join my facebook group or tag me on instagram @sugarspun_sam. 🙂
Sandy Coen
This was my first time using this recipe. Right from the start I loved it. The dough came together better than any other. I use the large size KitchenAid and no prob with kneading with the dough hook. It doubled beautifully in one hour. I was able to divide and form great tight balls with no trouble as I’ve had with other recipes. I actually have malt barley syrup so I used that in the water. This is where I’m wondering if I inadvertently did something wrong although I cannot imagine what. I boiled the bagels 3 at a time and set on rack rather than back on prepared pans. They looked kind of bumpy but figured they’d poof and smooth when baked. I egg washed and used a variety of toppings, then baked. So my issue is they still look rather bumpy, not like your picture. Haven’t tried yet but wonder if they’re waterlogged although I’ve always boiled for one minute a side. What could I have done wrong? Also they were very golden in less than 22 min. How to I send a picture. I definitely will make again very soon. Maybe not even use the barley syrup!
Sam
Hi Sandy! Thank you so much for trying my recipe, I’m glad you enjoyed it!
So I really don’t think the malt barley was the problem (and I doubt they were waterlogged either). sometimes the bumps happen when you’re rolling the dough into bagel shape, if it’s not very smooth when you form the bagels all of the imperfections are magnified after boiling. If they’re more like big blisters on the surface, sometimes these form if the water isn’t boiling/hot enough when you add the bagels. Your oven may run a touch hotter than mine or your bagels might’ve been a bit smaller than mine if they turned brown earlier than indicated, that’s an easy fix fortunately 😉
I wish I had a way to share photos right on my website but unfortunately I don’t, you can always email me though or share a photo on my Facebook Baker’s club
Wendy
I only have instant yeast. Would you recommend not using it or just use it as I do in other recipes; adding it as a dry ingredient?
Sam
Hi Wendy! I think it would be fine to use it like you do in other recipes. 🙂
Barb
I usually mix the yeast in with the flour with most of my bread recipes. So I inadvertently did that when making these bagels. Why waste six cups of bread flour? Right? So, I used warmer water-117 degrees- and the bagels turned out great! Wonderful recipe and that’s just super plain. Next time I’ll try some toppings!
Sam
I’m so glad you enjoyed them, Barb! 🙂
Leslie
Hello, I’m going to try these and would like to add raisins, or chocolate chips etc. At what point and how is best to do that?
Sam
Hi Leslie! I would add them before kneading the dough (step 3). Enjoy! 🙂
Larry G
Sam – Another great recipe! These turned out perfect as I followed your steps exactly as written. Just one question- The recipe says to spread the cornmeal before they get the water bath. Once they come out of the boiling water and they are out back on the parchment paper, the corn meal is gone. A few of mine stuck after baking them. Is the purpose of the cornmeal to stop the sticking of the raw dough or is it for after baking (or both)? Thanks – Larry
Sam
I am so happy to hear you enjoyed, Larry! The cornmeal is primarily to stop the raw dough from sticking, but I usually have enough on my baking sheet that it helps in both instances (before boiling and after baking). If yours were sticking too much it definitely wouldn’t hurt to dust a bit more before returning the boiled bagels to the baking sheet. Thank you again for commenting and for trying my recipe! 🙂
Patty
I just got done baking them. They taste good, but a little too chewy. The real problem is they stuck to the parchment paper, and I did use corn meal. I will try again..
Sam
Hi Patty! The cornmeal will help with the sticking, but bagels are supposed to be chewy so this recipe is designed to make a chewy bagel.
diana ebanks
Hi Sam, hope your having a great weekend i dont have bread flour can i substitue it for all purpose flour will they still turn out good. please need to make these today
Sam
Hi Diana! Unfortunately I really recommend the bread flour here. It has more protein in it which helps give the bagels the proper chewy consistency that bagels should really have. 🙁
Donna
Do you let the bagels rise again once you have put them on cookie sheet in bagel shape? It just says set aside in the recipe but I noticed you state 3 and one half hours for rising.
Sam
Hi Donna! Sorry for the confusion. You do need the bagels to rise for the 1-2 hours. I have adjusted the recipe. They do go through a second rise in step 8 but that typically isn’t another hour and a a half. I hope this helps. 🙂
Olia
I’m picky about bagels, and I can honestly say that these are the BEST bagels!! Everyone I have made them for absolutely LOVES them!!
Thank you so much for all your hard work!!
Sam
I am so glad everyone enjoyed it so much, Olia! 🙂
Peg
Sam , Just finished making your bagels . They came out beautiful and not a problem with out the mixer .
Sam
Yay! I’m glad they turned out! 🙂
Peg
I don’t have a kitchen aide mixer or anything with a dough hook . Can I just mix and use my hands.?
Sam
Hi Peg! You can knead the dough on a lightly floured countertop by hand. It’s just a bit more of a workout. 🙂
Peg
Thank you . I will let you know how they come out.
Buvana Kalyan
Hi Sam i just got a stand mixer. first time planning to bake
So excited !!. I found your recipes interesting.
I don’t eat egg is it possible to have a alternative for egg wash?
Sam
You can leave the egg wash off. You can brush them with butter instead. 🙂
Anna
These bagels are perfect!
Sam
I am so glad you enjoyed them so much, Anna! 🙂
Bev
I’ve made these bagels three times and they turned out great each time. My husband loves them and he even helps with the boiling and putting the Asiago cheese and everything “spices” on them. We took some on a recent camping trip and our camping buddies loved them and last week the husband made a batch of bagels himself using this recipe. I really love your recipes and the videos. I tell our 6 adult children to follow you on Pinterest.
Sam
That is so awesome! I am so glad everyone enjoyed the bagels so much. I appreciate your support. 🙂