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Close up photo of homemade everything bagels on a wooden table.
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5 from 1 vote

Homemade Bagels

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!
Prep Time45 mins
Cook Time45 mins
Proof Time1 hr
Total Time2 hrs 30 mins
Course: Breakfast
Cuisine: American
Servings: 8 bagels
Calories: 283kcal


  • Small bowl
  • Whisk
  • Stand mixer
  • Measuring Cups
  • Measuring spoons
  • Large pot
  • Parchment paper
  • 3 Baking sheets
  • Pastry brush
  • Slotted spoon



  • cups warm water
  • 1 tablespoon maple syrup
  • teaspoons active dry yeast One ¼-ounce packet
  • cups bread flour divided - save ¼ cup for kneading later
  • 2 teaspoons salt
  • 1 teaspoon vegetable oil

Water Bath

Egg Wash

  • 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!


Calories: 283kcal | Carbohydrates: 58g | Protein: 10g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 742mg | Potassium: 115mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg