This homemade bagel recipe transforms six simple ingredients into golden, chewy bagels that rival any bakery. Weekend mornings deserve something special, and nothing beats the satisfaction of pulling warm bagels from your own oven. Whether you’re tired of expensive store-bought options or simply want to control every ingredient that goes into your breakfast, making bagels at home is more straightforward than most people realize.
The process takes about three hours from start to finish, but most of that time is hands-off rising. These bagels freeze beautifully for up to three months, making them perfect for meal prep. One batch yields eight large bagels, enough to feed a family or stock your freezer for busy mornings ahead.
What Makes This bagel Recipe a Must-Try
✤ Foolproof Technique: No fancy tools required—just your basic kitchen gear and a little hands-on time. If you can mix, knead, and boil, you can make bakery-quality bagels at home.
✤ Customizable Toppings: Go classic with sesame or poppy seeds, sprinkle on everything bagel seasoning, or keep them plain for a simple, golden crust. Each variation bakes up beautifully.
✤ Make-Ahead Friendly: Shape the bagels the night before, refrigerate, and simply boil and bake in the morning. Fresh bagels for breakfast without the early wake-up call.
✤ Budget-Friendly: Homemade bagels cost just a fraction of what you’d pay at a bakery—and the flavor, texture, and aroma easily beat store-bought.
✤ Freezer-Ready: Slice and freeze your bagels for grab-and-go breakfasts or quick snacks anytime. They toast up perfectly straight from the freezer.
✤ Kid-Approved Project: Shaping the dough rings is a fun, hands-on kitchen activity kids love—messy, tactile, and deliciously rewarding.
Ingredients
➛ For the Bagels:
• 4 cups (480g) bread flour, plus extra for dusting
• 2 teaspoons instant yeast
• 2 teaspoons salt
• 1 tablespoon granulated sugar
• 1¼ cups (295ml) warm water (around 110°F)
• 2 tablespoons vegetable oil or melted butter
➛ For Boiling:
• 8 cups water
• 2 tablespoons brown sugar or honey
➛ For Topping (optional):
• 1 egg beaten with 1 tablespoon water (egg wash)
• Everything bagel seasoning, sesame seeds, or poppy seeds
Ingredient Notes: Bread flour creates the perfect chewy texture that defines a great bagel. All-purpose flour works in a pinch but produces slightly less chewy results. Instant yeast (also called bread machine yeast) dissolves directly into flour without proofing, making this recipe even more streamlined. Brown sugar in the boiling water enhances browning and adds subtle sweetness to the crust.
How to Make It
➲ Make the dough.
Combine flour, yeast, salt, and sugar in a large bowl. Create a well in the center and pour in warm water and oil. Mix with a wooden spoon until a shaggy dough forms, then turn onto a floured surface. Knead for 8-10 minutes until smooth and elastic. The dough should feel slightly tacky but not sticky—add flour one tablespoon at a time if needed.
➲ First rise.
Place dough in an oiled bowl, turning to coat all sides. Cover with a damp towel and let rise in a warm spot for 60-90 minutes until doubled in size. Room temperature works fine; a slightly warm oven (turned off) speeds the process.
➲ Shape the bagels.
Punch down dough and divide into 8 equal pieces (about 100g each for uniform results). Roll each piece into a smooth ball, then poke a hole through the center with your thumb. Gently stretch the hole to about 2 inches wide—it will shrink slightly during rising and baking. Place shaped bagels on parchment-lined baking sheets, spacing them 2 inches apart.
➲ Second rise.
Cover the shaped bagels loosely with plastic wrap or a clean, damp kitchen towel. Let them rise at room temperature for 30 to 45 minutes, just until they look slightly puffed. They shouldn’t double in size—think light and airy, not overinflated. When gently lifted, the bagels should feel soft but still hold their shape, a sign they’re perfectly proofed and ready for boiling.
➲ Boil the bagels.
Preheat oven to 425°F. Bring 8 cups water and brown sugar to a rolling boil in a large, wide pot. Working in batches of 3-4, carefully drop bagels into boiling water. Boil for 1 minute, flip with a slotted spoon, then boil 1 minute more. This step creates the characteristic chewy crust. Transfer boiled bagels back to parchment-lined baking sheets.
➲ Bake to perfection.
If desired, brush the tops of the bagels with a light egg wash to give them a glossy, golden crust. Sprinkle generously with your favorite toppings—everything bagel seasoning, sesame seeds, or poppy seeds all work beautifully.
Bake for 20 to 25 minutes, or until the bagels are a rich, deep golden brown. For precision, the internal temperature should reach 200°F, ensuring they’re baked through. Once out of the oven, transfer them to a wire rack and let them cool for at least 15 minutes before slicing. This short rest prevents gummy interiors and keeps the crumb light, chewy, and perfect.
Tips for Perfect Results
✤ Test Water Temperature with Your Wrist: The water should feel comfortably warm, not hot. Water that’s too hot will kill the yeast, while water that’s too cold will slow fermentation and prevent a proper rise. Aim for that just-right warmth that feels natural to the touch.
✤ Don’t Skip the Boiling Step: This traditional step is what gives bagels their signature chewy crust and dense, satisfying bite. Skipping the boil turns them into soft bread rolls instead of true bagels. A quick dip in simmering water is the secret to authentic texture.
✤ Make the Holes Larger Than Expected: Bagel holes naturally shrink during proofing and baking. Shape them with about a 2-inch opening—it’ll tighten up perfectly during baking for that classic bakery look.
✤ Score Before the Final Rise: If you’re adding seeds or toppings, press them gently into the dough after shaping but before the final rise. This ensures they stick through boiling and baking, instead of falling off afterward.
✤ Cool Completely Before Storing: Let the bagels cool fully on a wire rack before storing. Warm bagels trap steam, softening the crust and turning it soggy. Once cooled, store them at room temperature in paper bags for 2–3 days to maintain that ideal texture.
Got Questions? We’ve Got Answers
➛ Can these bagels be made ahead?
Absolutely. After shaping, cover and refrigerate overnight. The next morning, let them come to room temperature (about 30 minutes), then proceed with boiling and baking. This actually improves flavor development.
➛ What’s the best way to freeze homemade bagels?
Slice completely cooled bagels in half, then freeze in airtight bags for up to 3 months. Toast directly from frozen, no thawing needed. Whole frozen bagels should be thawed overnight before slicing.
➛ Can this homemade bagel recipe be doubled?
Yes! but for best results, divide the dough between two separate bowls for the rising stage. Once it expands, a single batch becomes too large to handle efficiently. When it’s time to cook, boil and bake in multiple batches to maintain even texture and color; overcrowding your pot or oven can lead to uneven results.
➛ Why are my bagels dense instead of chewy?
Dense bagels are often the result of too much flour or underdeveloped gluten. The dough should feel slightly tacky but not sticky after kneading. Make sure to knead for a full 8–10 minutes by hand (or 6–7 minutes with a stand mixer) to build elasticity. Proper gluten structure traps air during rising and gives bagels their signature chew.
Wrapping It Up
This homemade bagel recipe delivers authentic New York-style results without specialty equipment or hard-to-find ingredients. The combination of proper technique and quality ingredients creates bagels with perfect chew and golden crusts that store beautifully for days.
Once you master this basic technique, try expanding your repertoire with:
✤ Soft & Easy White Chocolate Macadamia Nut Cookies (15 Min Prep!)
✤ Easy Chocolate Ganache Cake That Wows Every Time (20 Min Prep!)
✤ Cottage Cheese Chocolate Mousse in 5 Easy Minutes
✤ Moist Pumpkin Chocolate Chip Bread Recipe in 8 Easy Steps
Rate this recipe and drop your thoughts in the comments below, I’d love to hear how your batch turned out and what unique topping combinations you came up with. Did you go classic sesame or get bold with something wild? Your ideas inspire others to get baking!
Don’t forget to save this recipe to your Pinterest board so you can whip up fresh, golden bagels anytime the craving hits. Trust me, once you master these, you’ll never go back to store-bought!
Homemade New York–Style Bagels (Chewy, Golden & Easy)
Ingredients
- 4 cups bread flour
- 2 teaspoons instant yeast
- 2 teaspoons salt
- 1 tablespoon granulated sugar
- 1¼ cups warm water
- 2 tablespoons vegetable oil or melted butter
- 8 cups water for boiling
- 2 tablespoons brown sugar or honey for boiling
- 1 egg for egg wash
- Everything bagel seasoning sesame seeds, or poppy seeds (optional)
Instructions
- Mix flour, yeast, salt, and sugar in a large bowl. Add warm water and oil, then knead until smooth and elastic, about 8–10 minutes.
- Let dough rise in an oiled bowl for 60–90 minutes, until doubled.
- Divide dough into 8 pieces, roll into balls, and poke holes in the center to form rings.
- Let shaped bagels rise 30–45 minutes until slightly puffed.
- Boil bagels in water with brown sugar for 1 minute per side.
- Brush with egg wash, add toppings, and bake at 425°F for 20–25 minutes until golden. Cool before slicing.
