Homemade Bagel Recipe – 2 Bliss of Baking

Instagram is a wonderful thing for inspiration for making connections with like-minded people. It can also be an awful thing that will eat up all your time with no notice to that conscious mind of yours. The engaging scrolls are perpetual time-consuming monsters. One has to be wilful, to not overindulge, just like a tempting delicious dessert kept on the table. I have given myself a time slot for Insta scrolls. How about you? How much time do you spend on apps like these?

At the same time, I have been making so many connections on Instagram. Receiving many compliments for the content I have been making and many queries about home baking.

Homemade Bagel Recipe

This bagel recipe was asked many times. I guess we have been missing our international travels. A bagel sandwich with cream cheese, basil pesto, fresh greens, sliced vibrant juice tomatoes is one of my favorites when we travel.  I finally had it after 2 years. It was an absolute blessing with a cup of Dalgona coffee at home.

I have this bagel recipe for you which can be done at home. You will not need a kneading machine to make these. The video attached to the blog will be of help to follow through with each step—this is a detailed recipe with step-by-step instructions to guide you.

This recipe can have a place in the category of easy recipes, but I won’t recommend it for you if you are a newbie in the kitchen. It is the experience with food, with the dough-making techniques that make it easy. This is an easy bagel recipe for those who have some kitchen experience and want a straightforward way to make bagels at home. Kneading the bagel dough with a hand can be vexing for a newbie.

But if you have a dough making stand  mixer, and you are new you will be able to pull it.

The above paragraph has a discouraging echo for kitchen amateurs. This is not what I intend to do, I would want you to start with courage and you will achieve. Doing bread dough with the hand is technical but can be done. You don’t need encyclopedic knowledge for doing it at home. Dough kneading is in our blood, we eat Rotis every single day. Every Mom is a wonder-women when it comes to kneading. Just watch her do it a couple of times, and the best would be doing the dough for her. Even if you mess up, she will be able to fix it. So be fearless and go ahead and get your hands in the flour. And you always begin with first,  my first dough.

Bagels are made from a lean dough, which means the dough consists mainly of flour, water, yeast, and salt, without added fats. This gives bagels their classic chewy texture and crust.

Homemade Bagel Recipe

Here are a few pointers that can help you achieve these bagels at home. Even if you are a pro in the kitchen, just go through them once, because it’s baking. These are the nuggets of bagel-making wisdom.

Bagels need yeast, I have used dry yeast which is very easily available. Those tiny granules of yeast are going to have to do a lot of work; without them, bagels won’t happen. Resist the urge to vigorously whisk the yeast and let it sit on the water surface and start its yeasty magic for three minutes before moving on to the next step. Here is an article on yeast, which will give you all the information about it.

If you enjoy baking, I also share dessert recipes and invite you to check out my other recipe posts for more baking inspiration.

Using a brush, treat your boiled bagels to a luxurious egg wash for that classic shiny crust. You can use milk as an alternative for a softer finish. Alternatively, brushing with whipped egg white is another option for a glossy finish and helps toppings adhere. Egg white gives a milder flavor and lighter browning compared to whole egg.

Bake for 20 – 25 minutes, or until golden brown (I usually err on the side of 20 minutes). Let the bagels cool completely on a wire rack before serving or storing. Cooling completely prevents sogginess and preserves the texture.

Introduction to Homemade Bagels

There’s something truly special about making homemade bagels in your own kitchen. Not only do you get to enjoy the irresistible aroma of freshly baked bread, but you also have the freedom to customize each bagel to your liking. With a reliable homemade bagel recipe, a few essential baking tools, and high-quality bread flour, you can create bagels that are every bit as delicious as those from your favorite local bagel shop. The process is straightforward and rewarding: from mixing and kneading the dough, to shaping, boiling, and baking, each step brings you closer to that perfect, chewy bite. Adding a touch of barley malt syrup or honey to your boiling water gives your bagels that authentic flavor and golden crust. Whether you’re looking for an easy homemade bagels recipe to try on a weekend or want to master the art of bagel making, this guide will help you achieve bakery-worthy results right at home. So gather your ingredients, roll up your sleeves, and get ready to enjoy the bliss of homemade bagels!

All About Yeast

If you want to know more details about gluten formation here is an article with detailed information.

The bagel dough is going to be pulled and stretched and rolled and boiled — it needs lots of gluten for elasticity. With kneading, we try to develop gluten. Gluten development is necessary for all kinds of bread. Using wheat flour, especially bread flour, is essential for strong gluten formation and the classic chewy bagel texture. Incorporating whole wheat flour can change the gluten structure, resulting in a denser and more flavorful bagel. Either you do this using a machine or use your hands to develop gluten. It acts as a binder, adds texture, volume, stretchiness to the dough, so it holds the airy pockets.

When it comes to yeast, both active dry yeast and instant yeast can be used in bagel recipes. Active dry yeast needs to be activated in warm water before adding to the dough, while instant yeast can be mixed directly with the dry ingredients and does not require proofing, making it more convenient and faster for some recipes.

Gluten and Bread Flour Baking

Homemade Bagel Recipe

As you knead the dough it will gradually change from a shaggy lumpy mass to a smooth elastic ball, which will have the strength to hold the shape. It will take almost 20 minutes of kneading (if doing with hands) to achieve that texture.

Tip: you can let the dough rest for 3-4 minutes, after every 5 minutes of kneading. This helps.

Tip: I like to slightly wet my hands when kneading the dough, as shown in the video. It helps in keeping the dough moist and the bagels turn out nice and soft.

Homemade Bagel Recipe

Avoid all the temptations of adding the extra dry flour when kneading.

Once the dough is kneaded we will keep it and will wait for it to rise. Be patient with this step. Wait till it is double in size.

There’s no need to fret about the warmth or coolness of your kitchen. Nor do you need a special, warmed proofing box to accelerate the rise of your dough. It will happen in your kitchen, just make sure to cover the dough ball.

Follow the steps of dividing the dough into 8 equal parts, as shown in the video. Shape them into balls. Make sure to have a smooth top and a sealed bottom. It is important to let the dough balls rest for a few minutes. It will relax the dough. For best results, try to make sure the dough pieces are all the same size—this ensures even baking and a professional look.

Homemade Bagel Recipe

Shaping: just dust your finger with some flour and poke a hole in the middle of the dough. Be gentle, your finger will slide in as you make tiny moves of stretching and taking place in the middle for your finger. Then stretch and expand the hole using two fingers, as shown in the video.

At this point, we need to keep the shaped bagels covered for the next 30 minutes. Wait till they are double in size. Make sure to cover them. Make sure you have parchment paper underneath them, on a baking tray. Keep space between them, because they will rise and will occupy more space.

Water bath: The boiling before the baking step is crucial to get that firm, crisp crust and a chewy interior. When boiling the bagels the starches in the flour of the dough gelatinize. This process stiffens the starches and thus the bagel, starting from the outside. By cooking the starch on the forehand it won’t lose as much moisture anymore in the oven.

Homemade Bagel Recipe

Bagels must cook for 45 seconds on each side in a pot of boiling water. As shown in the video.

Using a brush, treat your boiled bagels to a luxurious egg wash to ensure that shiny crust. If you are not a egg user, just brush them with some milk.

Bagel seasoning: The beautiful thing about making your own bagels is the freedom to add whichever toppings you want. My personal favorite seasoning includes poppy seeds, toasted sesame seeds (black and white), dried garlic, and salt.

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Mixing bowls

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OTG Oven

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Baking tray

• ▢ 1/4th cup warm water

• ▢ A pinch of sugar

• ▢ 1 and 1/4th tsp dry yeast https://amzn.to/3v0ARIO

• ▢ 2 cups flour (maida) (You can use bread flour for a chewier texture, or substitute with all purpose flour if needed—just note that all purpose flour will make the bagels a bit less chewy.)

• ▢ 180 ml water to kenad

• ▢ 2 tsp sugar

• ▢ 1 tsp salt

• ▢ 1 tsp black sesame seeds https://amzn.to/3oFaOEH

• ▢ 1 tsp white sesame seeds https://amzn.to/344wArO

• ▢ 1 tsp poppy seeds https://amzn.to/3oAo7Xa

• ▢ 1 tsp dry garlic https://amzn.to/3oApB3G

• ▢ 1 tsp salt flakes https://amzn.to/3f52bQQ

• ▢ 1 tsp baking soda https://amzn.to/3ow4jEf

• ▢ 1 tbsp honey https://amzn.to/3oyLiRl (You can also use maple syrup or barley malt syrup as a sweetener for a different flavor.)

• ▢ 1 tbsp olive oil (optional, to enrich the dough and make it softer)

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In 1/4th cup of the warm water, sprinkle some sugar and yeast. Give this gentle stir. Let it sit for five-seven minutes.

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Add the flour, sugar, and salt to a large mixing bowl. Make a well in the middle and pour in the yeast and sugar mixture.

Gradually pour the water into the well. Mix and stir using a fork. Depending on where you live, you may need to add an additional couple tablespoons of water. You want a moist and firm dough after you have mixed it. If using olive oil, add it now for a softer texture.

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On a clean kitchen countertop, knead the dough for about 15 – 20 minutes until it is smooth and elastic. Wet your hand in-between the kneading time. See the video for reference.

Lightly grease a large mixing bowl with oil and turn the dough to coat. Alternatively, place the dough in a lightly oiled bowl to prevent sticking. Cover the bowl with a damp dishtowel. Let rise in a warm place for 1 hour, until the dough has doubled in size.

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Carefully divide the dough into 8 pieces. Use a bench scraper to do this step. Shape each piece into a round. Now, take a dough ball, and press it gently against the countertop (or whatever work surface you’re using) moving your hand and the ball in a circular motion pulling the dough into itself while reducing the pressure on top of the dough slightly until a perfect dough ball forms. Repeat with 7 other dough rounds. For best results, make sure the pieces are all the same size.

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Coat a finger in flour, and gently press your finger into the center of each dough ball to form a ring. Stretch the ring to about ⅓ the diameter of the bagel and place it on a  baking tray lined with parchment paper. Repeat the same step with the remaining dough.

After shaping the bagels, cover with a damp kitchen towel and allow to rest for 30 minutes.

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Bring a large pot of water to a boil. Add in the honey and baking soda. You can substitute honey with maple syrup or barley malt syrup for a different flavor profile. Reduce the heat. boil bagels one by one, in this water bath.

Use a slotted spoon https://amzn.to/3oy0Jcu or skimmer to lower the bagels into the water if needed. Boil 45 seconds on each side. Transfer the boiled bagels to the same baking tray.

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Give the bagels an egg wash (or milk wash) to get the toppings to stick before baking the bagels.

Topping is the bagel seasoning which is made combining sesame seeds, poppy seeds, dry garlic, and salt.

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Once all the bagels have boiled transfer them to a parchment-lined baking sheet. https://amzn.to/3fz2KkB

Bake for 20 – 25 minutes, or until golden brown (I usually err on the side of 20 minutes).

Cool on a wire rack and enjoy!

Serving: 1bagel | Calories: 250kcal

Ingredients and Equipment

To create truly delicious homemade bagels, gathering the right ingredients and tools is key. Start with 2 cups of bread flour, which gives your bagels that signature chewy texture and sturdy crumb. You’ll also need 1 teaspoon of salt, 1 tablespoon of granulated sugar, 1 packet of active dry yeast, and 1 cup of warm water to bring the dough together. For those who love a little extra flavor and crunch, have some sesame seeds, poppy seeds, or everything bagel seasoning on hand for topping your bagels before baking.

When it comes to equipment, a stand mixer fitted with a dough hook attachment makes kneading the bagel dough much easier, but you can also knead by hand if you prefer. You’ll need a large bowl for mixing, and a lightly oiled bowl for letting the dough rise. Parchment paper is essential for lining your baking tray, ensuring the bagels don’t stick and bake evenly. A large pot is necessary for boiling the bagels, and a slotted spoon will help you transfer them in and out of the water bath with ease. Finally, an oven thermometer is a handy tool to make sure your oven is at the perfect temperature for baking all the bagels to golden perfection. With these ingredients and tools ready, you’re set up for bagel success!

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Rising and Proofing the Dough

The secret to light, chewy homemade bagels lies in giving your dough plenty of time to rise and proof. Once you’ve mixed your ingredients and kneaded the dough until smooth, transfer it to a lightly oiled bowl. Cover the bowl with plastic wrap to keep the dough from drying out, and let it rest in a warm, draft-free spot for about an hour, or until it has doubled in size. This first rise allows the yeast to work its magic, developing flavor and structure.

After the initial rise, gently punch down the dough to release any air bubbles. Divide the dough into 8 equal pieces—this ensures your bagels bake up all the same size. Roll each piece into a ball, then use your thumbs to poke a hole through the center and gently stretch it out to form that classic bagel shape. Arrange the shaped bagels on a baking tray lined with parchment paper, leaving about an inch of space between each one. Cover them loosely with plastic wrap and let them proof for another 30 minutes. This final rest helps the bagels puff up and ensures a soft, chewy crumb once baked.

Shaping the Bagels

Shaping your homemade bagels is where the fun really begins! After your dough has risen, divide it into 8 equal pieces to ensure all the bagels are the same size. Roll each piece into a smooth ball, then use your thumb to poke a hole through the center. Gently stretch the dough with your fingers to form that classic bagel shape—aim for a hole about a third the diameter of the bagel itself. Place each shaped bagel onto a sheet of parchment paper or a lightly floured surface, leaving enough space between them so they don’t stick together as they rise. If you’re using a stand mixer, the dough hook attachment can help you achieve a smooth, elastic dough that’s easy to shape. For a twist, try making cinnamon raisin bagels or experiment with other flavors by adding mix-ins before shaping. This step is all about gently stretching and forming the dough, setting the stage for perfectly chewy bagels.

Boiling the Bagels

Boiling is the secret to that signature chewy texture and shiny crust that sets a homemade bagel apart. Fill a large pot with water and stir in 1-2 tablespoons of barley malt syrup or honey—this not only adds flavor but also helps the bagels develop a beautiful golden brown color. Bring the water to a boil, then reduce it to a gentle simmer. Carefully lower each bagel into the boiling water, making sure not to overcrowd the pot. Let the bagels boil for 1-2 minutes on each side; this step gelatinizes the starches on the surface, locking in moisture and creating that classic bagel bite. Use a slotted spoon to lift the bagels out of the water and transfer them to a baking tray or cookie sheet lined with parchment paper. Don’t skip this step—it’s essential for achieving the best bagel recipe with a chewy texture and glossy finish.

Baking the Bagels

Baking is where your homemade bagels transform into golden, bakery-style treats. Begin by preheating your oven to 425°F (220°C)—an oven thermometer can help you ensure the temperature is just right. Meanwhile, bring a large pot of water to a rolling boil and stir in a tablespoon of barley malt syrup or brown sugar. This step is essential for developing that classic bagel flavor and a shiny, golden brown crust.

Carefully lower your bagels into the boiling water, working in batches of 2-3 at a time to avoid overcrowding. Let each bagel cook for 1-2 minutes per side, then use a slotted spoon to transfer them back to your parchment-lined baking tray. While the bagels are still warm and slightly damp, brush the tops with an egg wash and sprinkle with your favorite toppings—sesame seeds, poppy seeds, or everything bagel seasoning all work beautifully. Slide the tray into the oven and bake the bagels for 20-25 minutes, or until they’re deeply golden brown and sound hollow when tapped. Let them cool on a wire rack before slicing and enjoying your fresh, homemade bagels.

Adding Toppings and Egg Wash

Once your bagels have been boiled, it’s time to dress them up! Brush the tops with an egg wash—simply beat an egg with a splash of water—to give your bagels a shiny, golden brown crust. While the egg wash is still wet, sprinkle on your favorite toppings: sesame seeds, poppy seeds, or a generous shake of everything bagel seasoning. You can even make your own everything bagel seasoning by mixing dried onion flakes, garlic flakes, and a pinch of salt. For a sweet variation, try adding a sprinkle of granulated sugar or brown sugar to the dough, or top your bagels with dried blueberries for a fruity twist. The egg wash not only helps the toppings stick but also gives your homemade bagels that irresistible bakery look and flavor.

Tips for the Best Bagel Recipe

For the best homemade bagels, a few simple tips can make all the difference. Always use high-quality bread flour and active dry yeast for a chewy texture and reliable rise. Keep your dough at room temperature during rising and proofing—this helps the yeast work efficiently and prevents a stiff dough. If you’re using a stand mixer, let the dough hook attachment do the work of kneading, but don’t rush the process; a full hour of rising is essential for gluten development.

When shaping your bagels, make sure the center hole is about 1-2 inches wide, as it will shrink during baking. Space the bagels out on your baking tray so they don’t touch and stick together as they rise and bake. Before baking, double-check your oven temperature with an oven thermometer to ensure even browning. Finally, bake the bagels for the full 20-25 minutes to achieve that irresistible golden brown crust. With these tips, you’ll master the art of homemade bagels every time.

Serving and Storing the Bagels

After your bagels have cooled completely on a wire rack, they’re ready to be enjoyed! Slice them in half and spread with cream cheese, butter, or your favorite jam for a classic treat. Homemade bagels also make a fantastic base for sandwiches or breakfast toast. To keep your bagels fresh, wrap them in plastic wrap or store them in an airtight container at room temperature for up to three days. For longer storage, freeze the bagels for up to two months—just thaw them at room temperature or in the fridge overnight when you’re ready to enjoy. With this easy homemade bagels recipe, you’ll always have delicious, chewy bagels on hand. Don’t forget to check the recipe card for nutrition calories and more tips to make the most of your homemade bagels!

Frequently Asked Questions

Q: Can I use all-purpose flour instead of bread flour?A: For the best chewy texture, bread flour is recommended for homemade bagels because of its higher protein content. While you can use all-purpose flour in a pinch, your bagels may turn out softer and less chewy.

Q: Can I add toppings to my bagels?A: Absolutely! Sprinkle sesame seeds, poppy seeds, or everything bagel seasoning on top after brushing with egg wash. You can even create your own bagel seasoning blend for a personalized touch.

Q: How do I store my homemade bagels?A: Store your homemade bagels in an airtight container at room temperature for up to three days. For longer storage, freeze them for up to two months and thaw at room temperature or in the fridge overnight.

Q: Can I make cinnamon raisin bagels using this recipe?A: Yes! Simply knead cinnamon and raisins into your dough before shaping to create delicious cinnamon raisin bagels.

Q: Can I use a bread machine to make homemade bagels?A: You can use a bread machine to mix and knead the dough, but you’ll need to shape, boil, and bake the bagels by hand. Adjust the recipe and timing as needed for your specific bread machine.

With these answers, you’ll be ready to tackle any homemade bagel questions and enjoy bakery-quality results at home!