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Homemade Bagel Recipe

Freshly baked homemade bagels with sesame and poppy seed toppings on a cooling rack in a bright home kitchen
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This homemade bagel recipe makes classic bagels with a chewy interior, a lightly crisp crust, and a deep golden finish. Using bread flour or high-gluten flour and a boil-before-bake method helps create a more traditional bagel texture at home.

Ingredients

Scale
  • 2 teaspoons (6 g) active dry yeast
  • 4 1/2 teaspoons (19 g) granulated sugar
  • 1 1/4 cups (300 ml) warm water, plus up to 1/4 cup (60 ml) more if needed
  • 3 1/2 cups (440 g) bread flour or high-gluten flour, plus up to 1/2 cup (60 g) for kneading
  • 1 1/2 teaspoons (6 g) salt
  • Optional toppings: sesame seeds, poppy seeds, everything seasoning, dried onion flakes

Instructions

  1. In 1/2 cup (120 ml) warm water, add the sugar and yeast. Let sit for 5 minutes, then stir until dissolved.
  2. In a large bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture.
  3. Add 1/3 cup (80 ml) warm water, then gradually mix in more water until the dough is moist but firm. Adjust with extra water if needed.
  4. Transfer to a floured surface and knead for 10 minutes, until smooth, elastic, and firm.
  5. Place the dough in a lightly oiled bowl, turn to coat, cover with a damp towel, and let rise for 1 hour, until doubled.
  6. Punch down the dough, rest for 10 minutes, then divide into 8 equal pieces and shape into smooth balls.
  7. Poke a hole in the center of each ball and gently stretch into bagel shapes, making the hole slightly larger than needed so it stays open.
  8. Place the shaped bagels on a greased baking sheet, cover with a damp towel, and rest for 10 minutes while the oven preheats to 425°F (220°C).
  9. Bring a large pot of water to a boil and boil the bagels in batches for 1 minute per side for a slightly softer texture or 2 minutes per side for a chewier bagel.
  10. Remove the bagels with a slotted spoon and add toppings immediately while the surface is still damp, or brush with egg wash if desired.
  11. Place the boiled bagels on a parchment-lined baking sheet and bake for 20 to 25 minutes, until deep golden brown.
  12. Cool on a wire rack, then serve warm or slice and toast with your favorite spreads.

Notes

  • Bread flour gives bagels a chewy texture, while high-gluten flour creates an even firmer, more traditional bite.
  • For more chew, boil the bagels 2 minutes per side instead of 1 minute per side.
  • The dough should feel firm rather than soft, which helps create the classic bagel texture.
  • Make the center hole slightly larger than needed, since it will shrink during boiling and baking.
  • Add toppings right after boiling so they stick more easily.
  • Freeze cooled bagels whole or sliced for easier reheating later.

Nutrition

Find it online: https://www.tolearnrecipes.com/bagel-recipe/

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