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everything bagel seasoned bagels on a wire rack.
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Homemade Bagels Recipe

These homemade bagels are everything I love about the ones from the Big Apple-- they're dense, chewy, and have a gorgeous shiny crust!
Step-by-step photos can be seen below the recipe card.
Prep Time3 hours
Cook Time15 minutes
Total Time3 hours 15 minutes
Course: Bread, Breakfast
Cuisine: American
Servings: 8 bagels
Author: Sabine Venier

Equipment

  • Kitchen Scale (optional)
  • Stand Mixer
  • Baking Sheet

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

For Boiling

  • 8 cups water 1,816 grams (½ gallon)
  • 1 tablespoon baking soda 18 grams
  • 1 tablespoon honey 22 grams

Instructions

  • In the bowl of a stand mixer fitted with the dough hook, combine the bread flour, salt, instant yeast, and honey. With the mixer on low speed, gradually add the cup of water to the dry ingredients. Allow the mixer to run until a rough dough forms.
    3½ cups bread flour, 1½ teaspoons kosher salt, 2 teaspoons instant yeast, 1 cup warm water, 1 tablespoon honey
    roughly mixed dough in a glass bowl.
  • 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.
    a smooth ball of dough in a glass bowl.
  • 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.
  • 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.
    shaped bagel dough on a table.
  • 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.
    shaped bagel dough on parchment.
  • Preheat your oven to 480°F and bring 8 cups of water to a rolling boil in a large pot. Add the baking soda and honey to the boiling water.
    8 cups water, 1 tablespoon baking soda, 1 tablespoon honey
    boiling water in a pot.
  • 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. This step gives the bagels their chewy exterior.
    bagel dough boiling in an alkaline bath.
  • Whisk the egg and brush it over the tops of the bagels. Sprinkle generously with everything bagel seasoning.
    1 large egg, Everything bagel seasoning
    8 everything bagel seasoned unbaked bagels on a baking sheet.
  • 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.

Notes

  • Boiling the bagels briefly in a water and baking soda mixture helps create the characteristic chewy crust and gives the bagels their unique texture.
  • Fresh or dried herbs, flaky salt, cinnamon sugar, or even shredded cheese all make great easy toppings for homemade bagels.
  • You can also mix things right into the dough. Fresh herbs, shredded cheese, ground cinnamon, raisins, or chopped nuts can all be folded right in!
Storage: Store homemade bagels in an airtight container at room temperature for up to 3 days or in the freezer for up to 6 months.

Nutrition

Serving: 1bagel | Calories: 232kcal | Carbohydrates: 45g | Protein: 9g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 23mg | Sodium: 871mg | Potassium: 95mg | Fiber: 2g | Sugar: 5g | Vitamin A: 35IU | Vitamin C: 0.03mg | Calcium: 21mg | Iron: 1mg