These Homemade Bagels are made with pantry staple ingredients and turn out golden brown, soft, and most importantly, perfectly chewy! Prep this easy-to-follow recipe in just 45 minutes!
There are lots of benefits to enjoy when making Homemade Bagels! From the wonderful aroma that fills your home, to the fun of making and shaping them, all the way to that first, chewy bite!
Skip a bag of dry, store-bought bagels! And instead, whip up a homemade batch that bakes up in just 45 minutes! Then you can make them exactly how you like them!
I love topping mine with everything bagel seasoning! It creates a bagel that’s filled with toasty, tasty flavor from ingredients like dried onion, garlic, and a variety of seeds.
If you have yet to try that seasoning, put it on your list of things to try! You won’t be disappointed!
5 Reasons Why This Recipe Works!
- Toppings! Sprinkle some flavor onto these bagels by adding mouthwatering toppings! Try sesame seeds, poppy seeds, caraway seeds, or just coarse salt!
- Spreads! Serve these up with a fun assortment of spreads! Set out cream cheese, butter, jams, and cinnamon sugar!
- Make Ahead Of Time! Save yourself some time and make this Easy Bagels Recipe ahead of time! Scroll down to learn how!
- Breakfast Sandwiches! Use these homemade bagels for breakfast sandwiches! Pile on cheese, egg, avocado, or any of your breakfast foods!
- Easy To Follow Recipe! When attempting new recipes I think we can all appreciate when they’re easy to follow and have tips!
This Homemade Bagels Recipe has three easy components. First, the bagel ingredients which are mostly pantry staples!
You’ll need warm water, maple syrup, active dry yeast, bread flour, salt, and vegetable oil. Once the dough has been shaped it’s time for the second part, the boiling of the bagels!
For this step water, honey, and baking soda are needed. Boiling the bagels gives them their classic chewiness. Whereas if they weren’t boiled they’d essentially turn out to just be rolls of bread.
Afterward, the boiled bagels go through the third step before finally making it into the oven! The egg wash coating! This is made of just egg whites and water.
How To Make Homemade Bagels
- Whisk the warm water, maple syrup, and yeast together in a small bowl to activate the yeast.
- Mix the flour and salt in the bowl of your stand mixer using the dough hook attachment.
- Add in the activated yeast mixture and mix again at low speed.
- Increase the speed to medium and continue mixing until the dough becomes moist and firm. Afterward, transfer the dough onto a lightly floured surface.
- Knead the dough while working in the remaining flour. Next, form it into a ball and place it into a greased bowl.
- Cover the bowl with plastic wrap. Then place it somewhere warm to allow the dough to rise and double in size. Punch the dough down and then let it rest.
- Divide the dough into portions, shaping each one into a ball.
- Next, press your finger into the middle to make a hole and stretch it out.
- Place the formed bagels onto a parchment paper-lined baking sheet and cover them with a damp towel. Allow them to rest as you prepare the water bath.
- Boil the water, honey, and baking soda in a large pot. Then add the bagels into the boiling water in batches.
- Transfer the boiled bagels back onto the baking sheets with parchment paper and brush them with the egg wash. Add toppings if desired.
- Bake the bagels in the oven until golden brown. Afterward, allow them to completely cool on a wire rack before slicing and enjoying!
Tips For Making Bagels
Here are some helpful tips to ensure this Recipe For Bagels comes out wonderfully chewy and delicious!
- Properly Activated Yeast! For these bagels, the yeast needs to be successfully activated. If the yeast mixture bubbles and gets a foamy layer on top of the liquid then it’s activated!
- Moist Dough! If the bagel dough is too dry when mixing it you can simply moisten it. Just add 1 Tablespoon of water at a time to do so.
- Proofing! This is when the dough is placed in an oiled bowl and transferred to a warm area to rest. The yeast ferments the dough during this process, producing the necessary gases to leaven it.
- Boiling The Bagels! Do not skip this step as this is where they gain their bagel taste and texture.
- Bread Flour! Bagels require a high protein flour to ensure that crave-worthy chewy bagel texture!
- Spooning The Flour! When adding the flour to the measuring cup be sure to spoon the flour into it! Scooping usually causes too much flour to be used resulting in heavy, dry bagels.
Frequently Asked Questions
How To Make The Bagels Ahead Of Time
Just follow the instructions up to step 5 but then skip putting the dough in a warm place. Instead, you’re going to cover it and place it in the fridge.
When you’re ready to use it, remove the dough from the fridge. Then allow it to sit at room temperature for an hour. Afterward, punch it down and let it sit for an additional 10 minutes.
Then you can begin shaping your bagels and continue on with the recipe instructions.
How Long Do These Bagels Last?
When stored in an airtight container at room temperature these bagels will last for a few days. You could also wrap them individually in plastic wrap.
The bagels can also be stored in the fridge for up to 1 week. Or freeze for up to 3 months.
Can I Roll The Bagels Into Ropes To Make The Bagel Shape?
We actually tried that but found that the bagel would come apart in the water. It works best to just make a hole in the ball of dough. Then just simply stretch the opening out about 2 inches in diameter.
Can I Just Use All-Purpose Flour In This Homemade Bagel Recipe?
All-purpose flour will work but the texture does turn out to be different. For the perfect bagel texture, I’d highly encourage bread flour.
What Can I Use Instead Of Maple Syrup?
You can swap that out for 1 Tablespoon of brown sugar or 1 Tablespoon of white sugar. I prefer brown sugar because of its flavor.
When The Bagels Are Added To The Boiling Water It Bubbles Over, What Should I Do?
Not to worry, just turn the heat down a little bit!
I love spending time in the kitchen making a delicious yeast recipe like these Homemade Bagels! Grab another tasty homemade recipe to try that also uses yeast!
- New Orleans Style Beignets – Deep-fried treats that are sprinkled in powdered sugar!
- Cinnamon Swirl Bread – Tender, sweet bread that takes just 30 minutes of hands on prep time!
- Best Pecan Sticky Buns – A classic breakfast treat that’s amazingly gooey and sweet!
- Homemade Brioche – Buttery, rich bread that’s perfect to make French toast with!
- Brioche Donuts with Vanilla Cream – Light, crisp donuts that are filled with homemade vanilla cream!
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- Small bowl
- Stand mixer
- Measuring Cups
- Measuring spoons
- Large pot
- Parchment paper
- 3 Baking sheets
- Pastry brush
- Slotted spoon
- 1½ cups warm water
- 1 tablespoon maple syrup
- 2¼ teaspoons active dry yeast One ¼-ounce packet
- 4¼ cups bread flour divided – save ¼ cup for kneading later
- 2 teaspoons salt
- 1 teaspoon vegetable oil
- 1 large egg white beaten
- 1 tablespoon water
- Add the warm water to a small bowl with the maple syrup. Then sprinkle on the yeast and give it a gentle stir. Allow this to sit for 5 to 10 minutes to activate the yeast. It should get foamy. If it doesn’t, your water may have been too cold, or too hot. Or your yeast may have expired.1½ cups warm water, 2¼ teaspoons active dry yeast, 1 tablespoon maple syrup
- In the bowl of a stand mixer fitted with a dough hook, mix together 4 cups of flour with the salt.4¼ cups bread flour, 2 teaspoons salt
- Pour the activated yeast mixture into the middle of the flour and mix at low speed until the ingredients are incorporated.
- Then increase the speed to medium speed and beat for an additional 5 minutes, or until the dough is moist and firm. If you find that the dough is too dry, try adding 1 Tablespoon of water at a time.
- Use the remaining ¼ cup of flour to dust a clean flat surface. Remove the dough from the mixer and place it on the floured surface. Knead the dough until it is moist and firm, this will take 3 to 5 minutes, working in the remaining ¼ cup of flour as you are able to.
- Form the dough into a ball and place it into a large bowl greased with 1 teaspoon of oil (roll the ball of dough around so it is covered in the oil). Cover the dough with plastic wrap and place it in a warm area to proof. Allow the dough to rise for an hour or until about double in size.1 teaspoon vegetable oil
- Punch down the dough and allow it to rest for 10 minutes.
- Preheat the oven to 425°F line 2 baking sheets with parchment paper and set aside.
- Divide the dough evenly into 8 pieces (use a bench scraper and kitchen scale for best results). Shape each piece into a ball, and press your finger through the middle to make a hole about 2 inches in diameter.
- Place the formed bagels onto a separate baking sheet and cover with a damp towel. Allow these to rest for 10 to 15 minutes while you prepare the water bath.
- Add the water, honey, and baking soda to a large pot and bring it to a boil.8 cups water, 3 tablespoons honey, 1 teaspoon baking soda
- Boil 2 to 3 bagels at a time (if you are able to do this without crowding). Boil them on for 1 minute, then flip them and boil for 1 additional minute. Use tongs or a slotted spoon to flip them.
- As you remove the bagels from the boiling water, place them on the baking sheets (4 per sheet).
- In a small bowl, beat together the egg white and water to make the egg wash.1 large egg white, 1 tablespoon water
- Brush each bagel lightly with the egg wash. Add toppings such as sesame seeds or coarse salt, if desired.
- Bake the bagels for 20 minutes or until golden brown. Then transfer them to a wire rack to cool completely before cutting.
- How To Make The Bagels Ahead Of Time: Just follow the instructions up to step 5 but then skip putting the dough in a warm place. Instead, you’re going to cover it and place it in the fridge. When you’re ready to use it, remove the dough from the fridge. Then allow it to sit at room temperature for an hour. Afterward, punch it down and let it sit for an additional 10 minutes. Then you can begin shaping your bagels and continue on with the recipe instructions.
- How Long Do These Bagels Last? When stored in an airtight container at room temperature these bagels will last for a few days. You could also wrap them individually in plastic wrap. The bagels can also be stored in the fridge for up to 1 week. Or freeze for up to 3 months.
- Can I Roll The Bagels Into Ropes To Make The Bagel Shape? We actually tried that but found that the bagel would come apart in the water. It works best to just make a hole in the ball of dough. Then just simply stretch the opening out about 2 inches in diameter.
- Can I Just Use All-Purpose Flour In This Homemade Bagel Recipe? All-purpose flour will work but the texture does turn out to be different. For the perfect bagel texture, I’d highly encourage bread flour.
- What Can I Use Instead Of Maple Syrup? You can swap that out for 1 Tablespoon of brown sugar or 1 Tablespoon of white sugar. I prefer brown sugar because of its flavor.
- When The Bagels Are Added To The Boiling Water It Bubbles Over, What Should I Do? Not to worry, just turn the heat down a little bit!