Name: Homemade Bagels Recipe
Prep time: 180 min
Cook time: 15 min
Total time: 195 min
Ingredients: 3½ cups bread flour (420 grams, spooned and leveled); 1½ teaspoons kosher salt (5 grams); 2 teaspoons instant yeast (6 grams); 1 tablespoon honey (22 grams); 1 cup warm water (227 grams (about 105-110°F)); 1 large egg (50 grams, for egg wash); Everything bagel seasoning (optional, for sprinkling); 8 cups water (1,816 grams (½ gallon)); 1 tablespoon baking soda (18 grams); 1 tablespoon honey (22 grams)

The first time I tasted a New York bagel, my life was changed forever. When they say there’s just something in that New York water, they mean it! I knew supermarket bagels just weren’t going to cut it for me anymore, so I developed my own recipe instead. These homemade bagels are everything I love about the ones from the Big Apple– they’re dense, chewy, and have a gorgeous shiny crust! I don’t think I’ll ever buy bagels from the store again!

everything bagel seasoned bagels on a wire rack.

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I was shocked to discover how easy it is to make homemade bagels. With just a few simple ingredients and the same baking soda bath technique I already knew from making soft pretzels, I was able to create chewy bagels in just a few hours!

What’s in This Homemade Bagel Recipe?

Flour: Bread flour is higher in gluten than all-purpose flour, so it helps to create dense and chewy bagels. You can use all-purpose flour, but the final texture of the bagels will be lighter.
Salt: Kosher salt enhances the natural flavor of the bagels.
Yeast: Instant yeast helps the dough rise. I have made this recipe using both instant and active dry yeast, and while I prefer to use instant, active dry also works. Just give the dough a little extra time to rise.
Honey: Feeds the yeast, adds a touch of sweetness to the dough, and helps the bagels take on a golden brown color.
Water: Hydrates the dough. Make sure to use warm (not hot!) water. It should be about 105-110°F. If it is too cold, the yeast won’t activate, and if it is too hot, it will kill the yeast.
Baking Soda: Makes the boiling water more alkaline which helps make the bagels chewier and creates their signature shiny brown crust.
Egg: Using an egg wash helps the everything bagel seasoning stick to the bagels in the oven.

Tips for Success

If you don’t have a stand mixer, don’t panic! I have tested this recipe without one, and you can definitely make this bagel dough by hand. Simply mix everything together with a wooden spoon, then knead the dough on a lightly floured surface for 10-15 minutes, or until smooth and elastic.

How to Store and Reheat

Store leftover homemade bagels in an airtight container at room temperature for up to 3 days. You can store them in the refrigerator for up to 1 week, but they will not taste as fresh. If refrigerating, I recommend toasting the bagels before enjoying them.

To freeze these bagels, let them cool completely, then wrap them individually in plastic wrap and place them in a Ziplock bag. They can be stored in the freezer for up to 6 months.

a sliced homemade bagel spread with cream cheese.

Serving Suggestions

These delicious homemade bagels are perfect slathered in butter, jam, peanut butter, or cream cheese spread.

They also make a great alternative to sandwich bread for all your favorite sandwiches. I love using them to make breakfast burgers, egg mcmuffins, and chicken salad sandwiches.

How to Make Bagels Step by Step

Make the Dough: In the bowl of a stand mixer fitted with the dough hook, combine 3½ cups of bread flour, 1½ teaspoons of kosher salt, 2 teaspoons of instant yeast, and 1 tablespoon of honey. With the mixer on low speed, gradually add 1 cup of warm water to the dry ingredients. Allow the mixer to run until a rough dough forms.

Knead the Dough: Increase the mixer speed to a medium-low setting and let the dough hook knead the dough for about 5-7 minutes. The dough should become smooth and elastic.

Proof the Dough: Place the kneaded dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it sit at room temperature for 1-2 hours or until it doubles in size.

proofed bagel dough in a proofing bucket.

Shape the Dough: After the dough has risen, punch it down and divide it into 8 equal pieces (about 85 grams each). Roll each piece into a smooth ball. To shape the bagels, poke a hole in the center of each ball with your finger and gently stretch the hole to create a bagel shape.

Let the Bagels Rise: Place the shaped bagels on a baking sheet lined with parchment paper. Let them rest at room temperature for about 30 minutes. They will puff up slightly during this time.

Prep the Alkaline Bath: Preheat your oven to 480°F and bring 8 cups of water to a rolling boil in a large pot. Add 1 tablespoon of baking soda and 1 tablespoon of honey to the boiling water.

Boil the Bagels: Carefully lower each bagel into the boiling water, 1-2 at a time. Boil them for 20-30 seconds on each side. Remove the boiled bagels from the water and place them back on the parchment-lined baking sheet.

bagel dough boiling in an alkaline bath.

Top and Bake: Whisk 1 egg and brush it over the tops of the bagels. Sprinkle generously with everything bagel seasoning, if desired. Place the baking sheet in the preheated oven and bake the bagels for 5 minutes at 480°F. Then, reduce the oven temperature to 400°F and continue baking for another 6 minutes or until the bagels are golden brown. Let the bagels cool on a wire rack before slicing and enjoying. They’re delicious with your favorite spreads or as the base for sandwiches.