Homemade Bagels

Make your own bagels right at home and top them any way you like! Enjoy them fresh with cream cheese for an easy breakfast, or turn them into a hearty bagel breakfast sandwich. Follow this homemade bagel recipe to create your perfect batch.

Ingredients

• 4 cups all-purpose flour:
  • Use all-purpose flour for a soft, chewy texture on the base of your bagels. For extra chew, you can mix in a bit of bread flour.
• 1 ½ tsp salt
  • Balances the sweetness
• 2 tbsp sugar
  • Feeds the yeast and adds a slight sweetness
• 2 tsp instant yeast
  • Helps the dough rise quickly and gives your bagels that fluffy interior. If using active dry yeast, bloom it first.
• 1 ½ cups warm water (105–110°F)
  • Activates the yeast and helps bring the dough together
• 1 egg (for egg wash)
  • Adds shine and helps toppings stick to the surface while baking.
• Bagel toppings — I used caramelized onions, sriracha everything bagel seasoning, shredded cheddar cheese, and sesame seeds

Click on the images for the direct link to the tools/ingredients I used:

Instructions

In a large bowl, combine the flour, salt, sugar, and instant yeast. (If using active dry yeast instead, bloom it first in warm water for 5–10 minutes.)

Add the warm water and mix until a dough forms. Knead until smooth and elastic.

Lightly oil a clean bowl, place the dough inside, and cover. Let it proof for about 1 hour or until doubled in size.

Punch down the dough and divide it into 8 equal pieces. Roll each piece into a smooth ball.

Use your finger to poke a hole through the center of each dough ball, then gently stretch it to form a bagel shape.

Cover the shaped bagels and let them rest for 10–15 minutes.

Bring a large pot of water to a boil. Boil each bagel for about 30–60 seconds per side, then remove and place on a lined baking sheet.

Brush each bagel with egg wash and add your desired toppings.

Bake in a preheated oven at 400°F for 20–25 minutes, or until golden brown.

Homemade Bagels Tips

• Use bread flour for extra chewiness
• Optional: Add honey or baking soda so the bagel turns beautifully brown
• Let the dough proof in a warm spot. Ideal conditions are around 75-85°F.
• Do not overproof, or the bagel might deflate when boiling
• Do not overcrowd when boiling.
• With a mixer, I used a medium-low setting with a dough hook for around 7-8 minutes.
• If kneading by hand, lightly oil your hands so the dough does not stick to them.
• If the dough gets tough, let the dough relax for a few minutes since gluten relaxes as it rests.
• Avoid overbaking. Bake on the middle rack. Bagels are done baking when it feels firm but not hard. Start checking 5 minutes before the recommended baking time.
• Transfer the bagels immediately to a wire rack to cool down.

Homemade Bagels Storage Tips

Store the bagels in an airtight container at room temperature for 2-3 days.

To reheat, toast in the toaster at 350°F for 5 minutes.

If you enjoyed this homemade bagel recipe, you might also like my cottage cheese bagels recipe.

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