Homemade Bagels Recipe Made Simple

Lais
Jul 28
3 min read

Two golden brown homemade bagels topped with black sesame seeds on a white plate, with soft natural lighting and decorative flowers in the background.

Looking for chewy, golden bagels without leaving your kitchen?

This homemade bagels recipe is simple, satisfying, and uses ingredients you probably already have.

Whether you want them plain, everything-style, or topped with sesame seeds, this guide will walk you through every step.

Let’s make bagels that rival your favorite deli crispy outside, soft inside, and made with real ingredients you can trust.

Ingredients You'll Need

For the dough:

bagel ingredients including flour, sesame seeds, sugar, salt, yeast, and water arranged in glass and ceramic bowls on a light countertop

1 ½ cups warm water (around 110°F)
2 ¼ teaspoons (1 packet) active dry yeast
1 tablespoon granulated sugar
4 cups bread flour (or all-purpose if needed)
1 ½ teaspoons salt

For boiling:

2 quarts water
2 tablespoons honey or brown sugar (for flavor and shine)

Optional toppings:

Sesame seeds
Poppy seeds
Everything bagel seasoning
Coarse salt

Step-by-Step: How to Make Bagels at Home

1. Activate the Yeast

In a large bowl, combine the warm water and sugar. Stir in the yeast and let it sit for 5–10 minutes until it gets foamy on top. This means your yeast is alive and ready to go.

2. Make the Dough

Add the flour and salt to the yeast mixture. Stir with a wooden spoon or dough hook until a sticky dough forms. Knead for 8–10 minutes by hand or 6–8 minutes in a stand mixer until smooth and elastic.

Tip: If the dough feels too sticky, add a tablespoon of flour at a time until it’s workable.

3. Let It Rise

Shape the dough into a ball, place it in a greased bowl, cover with a damp towel, and let it rise for 1 hour in a warm spot. It should double in size.

4. Shape the Bagels

Punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball. Using your thumb, poke a hole in the center and gently stretch into a bagel shape

Tip: Don’t make the holes too small—they’ll shrink slightly during boiling and baking.

5. Boil for That Chewy Texture

Bring the water and honey (or brown sugar) to a boil. Boil 2–3 bagels at a time, about 1 minute per side. This gives them their signature chew and helps them brown in the oven.

6. Add Toppings (Optional)

After boiling, place bagels on a baking sheet lined with parchment. Sprinkle with sesame seeds, poppy seeds, or whatever toppings you love.

7. Bake to Perfection

Bake in a preheated oven at 425°F for 20–25 minutes until golden brown. Let cool slightly before slicing and serving.

What Makes This Homemade Bagels Recipe Work?

You don’t need fancy equipment or hard-to-find ingredients. Just patience, a few pantry staples, and a little technique.

The boiling step is key it creates the crusty outside.

Bread flour adds chew, but all-purpose flour works fine too.

And because this recipe is from Quick & Tasty, it’s been tested and simplified for everyday cooks like you.

Storage Tips

Room temperature: Keep in an airtight bag for up to 3 days.
Freeze: Slice and freeze individually. Toast straight from the freezer.

Bagel Topping Ideas

Classic cream cheese
Peanut butter and banana
Avocado and chili flakes
Egg and cheese for a breakfast sandwich

If you loved this homemade bagels recipe, don’t forget to share it with friends or save it for your next weekend bake. Your kitchen deserves more wins like this.

FAQ

Q1: Can I use instant yeast instead of active dry?

Yes. You can skip the proofing step and mix it directly with the flour.

Q2: Why boil bagels before baking?

Boiling creates a dense, chewy crust—the defining feature of a real bagel.

Q3: Can I make the dough the night before?

Yes. After kneading, cover and refrigerate overnight. Let it come to room temp before shaping.

Q4: Why did my bagels turn out flat?

They may have over-proofed or the yeast wasn't active enough. Make sure the water isn't too hot when activating yeast.

Q5: Can I make them gluten-free?

You can try using a 1:1 gluten-free flour blend, but the texture may differ. Bagels rely heavily on gluten for chew.

Q6: What flour works best?

Bread flour gives the best texture, but all-purpose flour also works for a lighter crumb.

Q7: Can I skip the toppings?

Absolutely. Plain bagels are just as delicious.

Q8: How long should I knead the dough?

8–10 minutes by hand or 6–8 minutes with a stand mixer until smooth.

Q9: Do I need a stand mixer?

No. A wooden spoon and your hands are enough.

Q10: Can I double the recipe?

Yes. Just make sure to divide and shape the dough evenly.