Homemade Bagels Recipe

There’s nothing quite like biting into a fresh, chewy, golden-brown bagel you made entirely from scratch. This Homemade Bagels Recipe turns out bakery-quality bagels with a beautifully crisp crust and that irresistible, tender-yet-dense inside.

These bagels are a total game changer—perfect for breakfast sandwiches, slathered with cream cheese, or dunked into soup. Plus, making bagels at home feels incredibly satisfying, and your kitchen will smell absolutely heavenly.

I’ve fine-tuned this recipe so anyone can tackle it, even if you’ve never worked with yeast before. Treat your family (and yourself!) to warm, homemade bagels for breakfast, brunch, or anytime you crave something special.

Bagel-making used to be a weekend project in my house, and it quickly became a favorite family tradition. Trust me, once you taste these bagels, you’ll never want store-bought again!

Why You'll Love This Recipe

• Bakery-quality bagels, made easy at home—no fancy equipment needed.
• Customizable with your favorite toppings: sesame, poppy, everything, or plain.
• Freezes beautifully, so homemade bagels are always on hand for busy mornings.
• Super satisfying texture: crisp on the outside, delightfully chewy inside.

Key Ingredients for Homemade Bagels Recipe

See recipe card below for full list of measurements, ingredients, and instructions.

Bread Flour

Bread flour is the secret to that classic bagel chewiness and structure. Its higher protein content creates more gluten, which gives bagels their strong, elastic crumb. Regular all-purpose flour can be used in a pinch, but your bagels will be a bit softer and less chewy.

Active Dry Yeast

Active dry yeast helps your bagels rise and develop flavor. Make sure your yeast is fresh and active—if it doesn’t foam during proofing, it’s time for a new jar. Instant yeast works too; just skip the proofing step and mix it right into the flour.

Barley Malt Syrup

This ingredient brings that authentic, slightly sweet flavor found in true New York bagels and gives a golden sheen to the crust. If you can’t find barley malt syrup, honey or brown sugar are excellent substitutes. They’ll give a slightly different, but still delicious, taste.

Toppings (Sesame, Poppy, Everything Spice)

Your choice of toppings transforms simple bagels into a flavor party. You can go classic with sesame or poppy seeds, or mix it up with everything bagel seasoning, dried onion flakes, or coarse salt. Press toppings onto the shaped dough before baking so they stick.

Instructions for Homemade Bagels Recipe

See recipe card below for full list of measurements, ingredients, and instructions.

Prepare the Dough

Start by mixing the bread flour, sugar, yeast, and salt in a large bowl. Pour in the warm water and malt syrup, and stir until a rough dough forms. Knead by hand or with a dough hook for about 8-10 minutes until the dough is smooth, elastic, and just a little tacky.

Let the Dough Rise

Transfer the dough to a lightly greased bowl, cover with a kitchen towel or plastic wrap, and let it rise in a warm spot for about 1 hour, until doubled in size. This gives your bagels that lovely airy texture inside.

Shape the Bagels

Turn the dough out onto a lightly floured surface and divide into 8 equal pieces. Roll each piece into a ball, then poke your finger through the center to make a hole. Gently stretch and twirl to shape each classic bagel ring. Let the shaped bagels rest for 15 minutes—this helps them hold their shape during boiling.

Boil the Bagels

Bring a large pot of water to a gentle boil, and stir in 1 tablespoon of barley malt syrup or honey. Working in batches, lower the bagels into the water and boil for 1 minute on each side. This step is key for that iconic chewy crust—don’t skip it! Remove with a slotted spoon and place on a lined baking sheet.

Add Toppings and Bake

While the bagels are still slightly wet from boiling, sprinkle on or dip into your favorite toppings. Bake in a preheated 425°F (220°C) oven for 20-25 minutes, rotating halfway through, until the bagels are deeply golden and sound hollow when tapped.

Recipe Variations

Whole Wheat Bagels

Swap up to half of the bread flour with whole wheat flour for a nuttier flavor and a bit more fiber. Your bagels will be slightly denser, but still delicious—add an extra tablespoon of water if the dough feels stiff.

Vegan Bagels

This bagel dough is already naturally vegan! Just make sure your toppings are plant-based and use maple syrup or brown sugar instead of honey for the boil if you prefer.

Gluten-Free Bagels

Craving bagels but avoiding gluten? Use a high-protein, gluten-free flour blend and add 1 teaspoon of xanthan gum. The texture will be a little different, but you’ll still get tasty, satisfying results.

Sweet Bagel Twist

Add ½ cup of raisins or dried cranberries to the dough, and sprinkle cinnamon sugar on top before baking. You can even stir a touch of cinnamon into the flour for a morning treat.

Serving Suggestions

These fresh homemade bagels are perfect served warm, split and toasted with a generous spread of cream cheese. Pile on smoked salmon, tomato, and red onion for a classic brunch, or use them for hearty breakfast sandwiches with eggs and melted cheese. Bagels also pair wonderfully with veggie or chicken soup—don’t forget a side of fruit or a crisp salad for a balanced meal!

Storage and Reheating

Store leftover bagels in a sealed plastic bag or airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To freeze, slice bagels and freeze them individually wrapped for up to 3 months. Reheat frozen bagels by popping them straight into the toaster or a warm oven until thawed and lightly crisped.

Frequently Asked Questions About Homemade Bagels Recipe (FAQ)

Q: Can I make bagel dough ahead of time and refrigerate it overnight?
A: Yes! After the first rise, cover the shaped bagels and refrigerate overnight. In the morning, simply boil and bake as directed—this step often deepens the flavor.

Q: Why do I have to boil the bagels before baking?
A: Boiling gelatinizes the dough’s surface, giving bagels their signature chewy crust and helping toppings adhere. Don’t skip the boil for authentic bagel texture!

Q: Can I use all-purpose flour instead of bread flour?
A: All-purpose flour works in a pinch, but your bagels will be softer and less chewy. For classic results, bread flour is best.

Nothing beats the joy of a warm, homemade bagel—chewy inside, crisp outside, and bursting with fresh flavor. Give this Homemade Bagels Recipe a try and taste the difference for yourself! If you loved them, be sure to leave a comment and a rating to let others know how yours turned out.