This Homemade Bagels Recipe gives you everything you love about bakery-style bagels—chewy texture, shiny crust, and rich flavor—made right in your own kitchen. With simple ingredients and clear steps, these bagels are incredibly rewarding to bake from scratch.
Why You’ll Love This Recipe
- Authentic chewy texture and crisp crust
- Simple pantry ingredients
- No preservatives or additives
- Perfect for breakfast, brunch, or sandwiches
- Freezer-friendly and family-approved
Ingredients
Bagel Dough
- 1½ cups warm water (100–110°F / 38–43°C)
- 2¾ teaspoons instant or active dry yeast
- 1 tablespoon barley malt syrup, granulated sugar, or brown sugar
- 4 cups bread flour, spooned and leveled, plus more as needed
- 2 teaspoons salt
- Nonstick spray, butter, or oil (for coating the bowl)
For Boiling & Topping
- 2 quarts water
- ¼ cup barley malt syrup or honey
- Egg wash: 1 egg white beaten with 1 tablespoon water
Instructions
- Prepare the dough. In the bowl of a stand mixer, whisk warm water, yeast, and barley malt syrup or sugar. Cover and let sit for 5 minutes until foamy.
- Add flour and salt. Mix on medium speed for 2 minutes until the dough pulls away from the sides of the bowl. Adjust with flour or water as needed to achieve a stiff but workable dough.
- Knead the dough. Knead on low speed for 6–7 minutes or by hand until smooth, elastic, and slightly tacky. Perform the windowpane test if needed.
- First rise. Lightly grease a large bowl, place dough inside, cover, and let rise at room temperature for 1½–2 hours until doubled in size.
- Line two baking sheets with parchment paper.
- Shape the bagels. Punch down the dough and divide into 8 equal pieces. Shape into balls, then poke a hole through the center and stretch to 1½–2 inches wide. Let rest for 5–10 minutes.
- Preheat oven to 425°F (218°C).
- Boil the bagels. Bring water and barley malt syrup or honey to a boil. Boil bagels 2–3 at a time for 1 minute per side. Drain and return to baking sheets.
- Brush with egg wash and add toppings if desired.
- Bake. Bake for 20–25 minutes, rotating pans halfway, until deeply golden brown. Cool before slicing.
Tips & Tricks
- Bread flour is essential for chewy bagels
- Don’t skip the boiling step—it creates the classic crust
- Barley malt syrup gives the most authentic flavor
- Keep dough slightly tacky, not dry
Details
- Prep Time: 30 minutes
- Rise Time: 2 hours
- Cook Time: 25 minutes
- Total Time: ~3 hours
- Yield: 8 bagels
- Category: Bread / Breakfast
- Method: Yeast dough, boiled & baked
- Cuisine: American
- Difficulty: Intermediate
- Dietary Notes: Vegetarian, halal-friendly
Notes
Top bagels with sesame seeds, poppy seeds, everything seasoning, or leave plain. These bagels are perfect for breakfast sandwiches, cream cheese spreads, or savory fillings.
Nutrition (Approximate per Bagel)
- Calories: 280
- Protein: 9 g
- Carbohydrates: 55 g
- Fat: 2 g
FAQ
Why are bagels boiled before baking?
Boiling sets the crust and gives bagels their chewy texture.
Can I make the dough ahead of time?
Yes, refrigerate the shaped bagels overnight before boiling.
Can I freeze homemade bagels?
Absolutely. Freeze sliced bagels up to 2 months.
Do I need barley malt syrup?
It’s optional but recommended for authentic flavor.
Can I make this without a stand mixer?
Yes, mix with a spoon and knead by hand.
Storage
- Room Temperature: Up to 4 days, tightly covered
- Refrigerator: Up to 1 week
- Freezer: Up to 2 months
- Reheating: Toast directly from frozen or thaw first
Similar Recipes
Homemade Bagels Recipe – Classic Chewy Bagels
Classic homemade bagels
Ingredients
Bagel Dough
- 1½ cups warm water 100–110°F / 38–43°C
- 2¾ teaspoons instant or active dry yeast
- 1 tablespoon barley malt syrup granulated sugar, or brown sugar
- 4 cups bread flour spooned and leveled, plus more as needed
- 2 teaspoons salt
- Nonstick spray butter, or oil (for coating the bowl)
For Boiling & Topping
- 2 quarts water
- ¼ cup barley malt syrup or honey
- Egg wash: 1 egg white beaten with 1 tablespoon water
Instructions
Prepare the dough. In the bowl of a stand mixer, whisk warm water, yeast, and barley malt syrup or sugar. Cover and let sit for 5 minutes until foamy.
- Add flour and salt. Mix on medium speed for 2 minutes until the dough pulls away from the sides of the bowl. Adjust with flour or water as needed to achieve a stiff but workable dough.
Knead the dough. Knead on low speed for 6–7 minutes or by hand until smooth, elastic, and slightly tacky. Perform the windowpane test if needed.
First rise. Lightly grease a large bowl, place dough inside, cover, and let rise at room temperature for 1½–2 hours until doubled in size.
- Line two baking sheets with parchment paper.
Shape the bagels. Punch down the dough and divide into 8 equal pieces. Shape into balls, then poke a hole through the center and stretch to 1½–2 inches wide. Let rest for 5–10 minutes.
- Preheat oven to 425°F (218°C).
Boil the bagels. Bring water and barley malt syrup or honey to a boil. Boil bagels 2–3 at a time for 1 minute per side. Drain and return to baking sheets.
- Brush with egg wash and add toppings if desired.
Bake. Bake for 20–25 minutes, rotating pans halfway, until deeply golden brown. Cool before slicing.
Notes
Top bagels with sesame seeds, poppy seeds, everything seasoning, or leave plain. These bagels are perfect for breakfast sandwiches, cream cheese spreads, or savory fillings.
Conclusion
This Homemade Bagels Recipe delivers bakery-quality results with that signature chewy bite and golden crust. Once you make bagels from scratch, you’ll never want store-bought again.