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!

Homemade Bagels

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:

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


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.


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