Bagels are one of those things we always bought at the store without really thinking about it. They taste good, they’re convenient, and they’re just… easy. But once I actually started looking at the ingredient list, I realized how much extra stuff was in something that’s supposed to be pretty simple.
So I finally tried making them at home because I wanted fewer ingredients and more control over what we’re eating. And honestly? They taste amazing. Warm, chewy, fresh…the kind of good that makes you wonder why you didn’t start doing this sooner.
If you’ve been wanting to dip your toes into bread baking, this is a great place to start.
Why You’ll Love This Bagel Recipe
- Made with simple, everyday ingredients
- No overnight fermentation required
- Classic chewy bagel texture
- Easy to customize with toppings or flavors
- Freezer-friendly for busy mornings
They’re perfect toasted with butter, cream cheese, or even turned into breakfast sandwiches.
Ingredients
Bagels
- 1½ cups warm water (105–110°F)
- 2¼ teaspoons active dry yeast (1 packet)
- 1 tablespoon sugar or honey
- 1½ teaspoons salt
- 4–4½ cups all-purpose flour
For Boiling
- Water
- 1 tablespoon sugar or honey
How to Make Homemade Bagels
1. Activate the Yeast
In a large bowl, combine the warm water, sugar (or honey), and yeast. Let it sit for 5–10 minutes until foamy. This step ensures your yeast is active and ready to work.
2. Make the Dough
Add the salt and begin mixing in the flour, one cup at a time, until a stiff dough forms. Knead for about 8–10 minutes by hand (or 5–6 minutes in a stand mixer) until smooth and elastic.
3. Let It Rise
Place the dough in a lightly oiled bowl, cover, and let rise for about 1 hour, or until doubled in size.
4. Shape the Bagels
Punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball, then poke a hole through the center and gently stretch into a bagel shape. Let the shaped bagels rest for 10 minutes.
5. Boil the Bagels
Preheat your oven to 425°F.
Bring a large pot of water to a gentle boil and add 1 tablespoon of sugar or honey.
Boil each bagel for about 30 seconds per side, then transfer to a parchment-lined baking sheet. This step gives bagels their signature chew.
6. Bake
Bake for 18–22 minutes, or until golden brown. Allow to cool slightly before slicing.
Optional Toppings & Variations
- Everything bagel seasoning
- Sesame seeds
- Poppy seeds
- Coarse sea salt
- Cinnamon sugar (add cinnamon to the dough and sprinkle sugar after boiling)
For a chewier bagel, you can substitute bread flour for all-purpose flour.
Storage & Freezing Tips
- Store bagels at room temperature for up to 2 days
- Freeze sliced bagels in an airtight container for up to 3 months
- Toast straight from frozen for an easy breakfast
If you try this recipe, I’d love to know how it turns out for you.
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