Homemade Bagels are chewy, golden, and incredibly satisfying—and easier to make than you think. Boiled then baked for that classic bagel texture, they’re perfect for breakfast sandwiches, schmear, or just toasted with butter. Customize with sesame, poppy, or everything seasoning.
Make the Dough
In a stand mixer fitted with a dough hook, combine flour, yeast, salt, and sugar. Add warm water and mix on low until a shaggy dough forms. Knead for 8 to 10 minutes until smooth and elastic.
First Rise
Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 to 1½ hours until doubled in size.
Shape the Bagels
Punch down dough and divide into 8 equal pieces. Roll each piece into a ball. Poke a hole in the center with your thumb and stretch to about 2 inches in diameter. Place on a parchment-lined baking sheet. Cover and let rest for 10 minutes.
Preheat and Prepare
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Boil the Bagels
Bring a large pot of water to a boil. Add honey or syrup. Working in batches, boil bagels for 30 to 45 seconds per side. Remove with a slotted spoon and place on the prepared baking sheet.
Add Toppings
Brush bagels with beaten egg wash. Sprinkle with desired toppings.
Bake
Bake for 15 to 20 minutes until deep golden brown and crisp. Transfer to a wire rack to cool.
Serve
Slice and toast. Serve with cream cheese, butter, or your favorite toppings.
Pro-Tips for Picture-Perfect Homemade Bagels
- Use Bread Flour: Creates a chewier texture than all-purpose flour.
- Don’t Skip the Boil: Essential for that classic bagel crust.
- Don’t Over-Boil: 30 to 45 seconds per side is enough.
- Use Toppings Generously: Press them in gently after egg wash.
- Store Properly: Bagels freeze beautifully for up to 2 months.
These Homemade Bagels are chewy, golden, and bakery-worthy—a satisfying weekend baking project.
