Homemade Bagels
These homemade bagels are so simple to make and are sure to be a hit with the whole family. Chewy on the outside, perfectly dense and flavorful on the inside, make them just once and you will never buy store-bought again!

Bagels have quickly become one of my favorite recipes to bake, and recently, I’ve been exploring new and exciting flavor combinations. These homemade bagels strike the perfect balance—shiny, golden brown, and delightfully chewy on the outside, with a slightly sweet and salty interior. For a nutty crunch, I love sprinkling them with toasted sesame seeds, or for a saltier twist, shredded parmesan always hits the spot.
Whether you’re new to baking or an experienced pro looking for a fresh recipe, these bagels are sure to impress. With just a handful of simple ingredients and a bit of time, you can create bakery-quality bagels in your own kitchen. Trust me—you won’t be disappointed.
Bagel Ingredients
This recipe is divided into three easy stages: the dough, the boil, and the toppings (optional).
The Dough:
- – Bread Flour: Essential for that chewy, dense texture characteristic of bagels. You can substitute all-purpose flour, but the results will be less chewy.
- – Molasses: Adds a hint of sweetness, boosts the yeast, and enhances the overall flavor.
- – Yeast: Active dry yeast works best, but instant yeast is also a great option.
- – Salt: Crucial for creating flavorful bagels.
- – Warm Water: Warm water helps activate the yeast and shortens the rise time.
The Boil:
Did you know bagels owe their signature chewy exterior to boiling? I simmer them in a mixture of molasses, water, and baking soda. This step also helps them maintain their shape during baking and ensures a perfectly golden crust.
The Toppings (Optional):
Whether you prefer your bagels plain, topped with shredded cheese, or coated in Everything Bagel seasoning, the choice is yours! To apply toppings, brush the boiled bagels with an egg yolk wash and sprinkle your favorite toppings generously.
The complete recipe with measurements and detailed instructions follows below. Get ready to bake bagels that are not only delicious but a joy to make!
Bagel Recipe Tips
- – Weigh Your Ingredients: For the best results, weigh your dry ingredients. Measuring by cups can be inconsistent due to factors like flour grain size and how tightly packed the flour is.
- – Shape Before Proofing: Shaping the bagels before proofing results in more uniform, airy bagels. Let the dough rest for 5–10 minutes before dividing and shaping.
- – Overnight Rise for Enhanced Flavor: If you have the time, let your shaped bagels rise overnight in the fridge. The slow rise allows the yeast to ferment, creating a deeper, more complex flavor.
Homemade Bagels
Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour 15 minutes
Servings: 8 large bagels or 12 mini bagels
Equipment
Mixing Bowl
Stand Mixer
Baking Sheet
Measuring Cups and Spoons
Bench Scraper
Large, Wide Pot
Slotted Spoon
Parchment Paper
Ingredients
4 cups (480g) Bread Flour, plus extra for dusting
1 tablespoon (12g) Granulated Sugar
2 teaspoons (10g) Molasses
2 ¼ teaspoons (7g) Active Dry Yeast, 2 teaspoons (12g) Salt
1 ½ (330 mL) cups Warm Water
3 quarts (approx
3 liters) Water
1 tablespoon (36g) Molasses
1 tablespoon (15g) Baking Soda
Directions
For the Dough:
1. Line two large baking sheets with parchment paper and lightly grease the paper.
2. In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine the water, sugar, molasses, and yeast and stir together.
3. To the yeast mixture, add the flour and salt. Turn the mixer on low speed and mix until a dough starts to form. If mixing by hand, turn out the dough onto a lightly floured surface and knead by hand until a smooth and elastic dough is formed, about 10 to 15 minutes. If using a stand mixer, continue mixing on low speed for about 10 to 15 minutes until the dough is smooth.
4. Dump the dough onto a lightly floured counter or silicone mat and allow it to rest for 5-10 minutes. Divide it into 8 pieces for larger bagels or 12 pieces for mini bagels.
5. Roll each piece into a ball and gently flatten.
6. Press a finger into the center to create a hole. Pick up the dough and gently stretch it to create a donut shape. Shape until the center hole is about 2 inches wide.
7. Allow the bagels to rest and rise on the prepared baking sheets until doubled in size, 45 minutes to an hour.
*You can also let the shaped bagels rise overnight in the fridge if you want to make the dough ahead of time and to give the bagels more flavor.
For the Boiling and Assembly:
1. Meanwhile, preheat the oven to 425°F.
2. Place the water in a large, wide pot and bring it to a boil over medium-high heat. Reduce the heat to medium-low to maintain a simmer, and stir in the molasses and baking soda.
3. Working with two or three at a time, add bagels to the pot of water. (They might sink to the bottom of the pot.) Bagels will be delicate, so do not handle more than necessary.
4. If the dough doesn’t want to release from the parchment paper, just cut the paper and place the bagel and parchment into the water. The parchment will be released as the bagel boils.
5. Cook for 30 seconds to 1 minute. Using a spider or slotted spoon, flip them over and cook for another minute. (They should be floating at this point if they weren’t already.)
6. Remove each bagel, letting the excess water drain off, and place it back on the baking sheet. Immediately sprinkle on or dip in the toppings of your choice, if desired.
7. Bake for 15 minutes.
8. Let cool on a wire rack for at least 10 minutes before serving. Cool completely before storing in an airtight container for up to 3 days. Bagels freeze great! Just cut in half before freezing.