Name: Homemade Bagels Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 2 h
Cuisine: American
Ingredients: 1 1/4 cups warm water (about 110°F); 2 1/4 tsp active dry yeast (1 packet); 1 tbsp granulated sugar; 3 1/2 to 4 cups bread flour (or all-purpose flour); 1 1/2 tsp salt; 1 tbsp barley malt syrup or honey (optional, for boiling); Toppings like sesame seeds, poppy seeds, everything bagel seasoning, or coarse salt (optional)

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These Homemade Bagels are chewy on the inside, golden and crisp on the outside, and absolutely worth every step. Whether I’m enjoying them plain, topped with seeds, or loaded with cream cheese and lox, making bagels from scratch is easier than I once thought—and way more delicious than store-bought.

Why You’ll Love This Recipe

I love this recipe because it gives me bakery-style bagels right from my own oven. The dough is simple to work with, and the boiling step creates that signature chewy crust I can’t get enough of. I can customize them with my favorite toppings—sesame, everything seasoning, cinnamon sugar, you name it. And the smell that fills the kitchen? It’s heavenly. Once I made them myself, I never looked back. Homemade Bagels Recipe

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

warm water
active dry yeast
granulated sugar
bread flour (or all-purpose flour)
salt
barley malt syrup or honey (optional, for boiling)
toppings like sesame seeds, poppy seeds, everything bagel seasoning, or coarse salt (optional)

Directions

I start by activating the yeast: I mix warm water, yeast, and sugar and let it sit until foamy.
I add the flour and salt, then knead the dough by hand or with a stand mixer until it’s smooth and elastic.
I let the dough rise in a warm place until doubled in size—usually about an hour.
Once risen, I punch it down, divide it into equal pieces, and shape them into balls.
I poke a hole through the center of each ball and gently stretch it into a bagel shape.
While the shaped bagels rest, I bring a pot of water to a boil and add barley malt syrup or honey for flavor and shine.
I boil the bagels for about 1 minute per side, then remove them and place them on a baking sheet.
I add any toppings while they’re still wet, then bake them in a hot oven until golden brown and beautifully puffed.

Servings and timing

This recipe makes about 8 bagels. It takes roughly 20 minutes to prep, 1 hour to rise, and another 25 minutes to boil and bake. From start to finish, I plan on 2 hours total.

Variations

When I want something sweet, I add cinnamon and raisins to the dough. For savory versions, I knead in chopped garlic or cheddar cheese. I also like making mini bagels for snack-sized sandwiches or party platters. For a softer crust, I skip the boiling and bake them straight (though they won’t have that classic chew).

storage/reheating

I store my bagels in a paper bag at room temperature for up to 2 days. For longer storage, I slice them and freeze in a zip-top bag. To reheat, I pop them right into the toaster from frozen—they come out perfect every time. Homemade Bagels Recipe

FAQs

Do I have to boil the bagels?

Yes, I do if I want that signature chewy crust. Boiling gelatinizes the outer layer of the dough, which gives bagels their texture and shine.

Can I make the dough ahead of time?

Absolutely. I often prepare the dough the night before and let it rise slowly in the fridge. I shape and boil them fresh in the morning for warm, homemade bagels.

What flour works best?

Bread flour gives the best chewy texture, but all-purpose flour works in a pinch. The higher protein content in bread flour is ideal for structure.

Why did my bagels come out flat?

That usually happens when the dough is under-kneaded or over-proofed. I make sure to knead until the dough is elastic and let them rise just until doubled.

Can I skip toppings?

Definitely. I often bake a few plain ones just the way they are—they’re just as delicious. But toppings do add flavor and crunch if I’m in the mood.

Conclusion

Making Homemade Bagels is one of the most satisfying kitchen projects I’ve ever taken on. The steps are simple, the ingredients are basic, and the results are better than any bagel I’ve bought. Whether I keep them plain or get creative with flavors, they never fail to impress—and I love knowing I made them from scratch.