Homemade Bagel Recipe | Easy New York–Style (Ready in 3H!)

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 special equipment needed beyond basic kitchen tools

✤ Customizable toppings: Everything bagel seasoning, sesame seeds, poppy seeds, or plain

✤ Make-ahead friendly: Shape and refrigerate overnight, then boil and bake in the morning

✤ Budget-friendly: Costs a fraction of bakery prices with superior flavor

✤ Freezer-ready: Slice and freeze for quick weekday breakfasts

✤ Kid-approved project: Children love helping shape the dough rings

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 bagels loosely with plastic wrap or damp towels. Let rise for 30-45 minutes until slightly puffed but not doubled. They should feel light when gently lifted but still hold their shape well.

➲ 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. 

Brush bagels with egg wash if using, then sprinkle with desired toppings. Bake for 20-25 minutes until deep golden brown. The internal temperature should reach 200°F for fully baked bagels. Cool on wire racks for at least 15 minutes before slicing—this prevents gummy interiors.

Tips for Perfect Results

✤ Test water temperature with your wrist: it should feel comfortably warm, not hot. Water that’s too hot kills yeast, while cold water slows rising significantly.

✤ Don’t skip the boiling step: this traditional technique sets the crust and creates authentic bagel texture. Bagels that go straight to the oven will taste more like bread rolls.

✤ Make the holes larger than expected: they shrink during rising and baking. Aim for 2-inch holes after shaping for perfect proportions in the finished bagels.

✤ Score before the final rise: if adding seeds or seasonings, press gently into the dough after shaping. This helps toppings adhere better than sprinkling them on just before baking.

✤ Cool completely before storing: warm bagels trap moisture in storage containers, leading to soggy crusts. Room temperature bagels maintain their texture for 2-3 days wrapped in paper bags.

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 use two separate bowls for rising since the dough volume becomes unwieldy. You might need to boil and bake in multiple batches depending on your pot and oven size.

➛ Why are my bagels dense instead of chewy?

Dense bagels usually result from over-flouring the dough or insufficient kneading. The dough should feel slightly tacky after kneading, and proper gluten development takes a full 8-10 minutes of kneading by hand.

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 share your results in the comments below—especially any creative topping combinations you discover. Tag photos @hdrecipe.co on Instagram so other home bakers can see your beautiful homemade bagels in action. #Homemade Bagel Recipe #easy Bagel Recipe #Bagel Recipe #Bagel Recipe #Bagel Recipe #Bagel Recipe #New York Style Bagel Recipe #New York Style Homemade Bagel Recipe