Homemade Classic Bagels Recipe - Healthy Diet Recipes World

Soft, chewy, golden, and irresistible – these homemade bagels are bakery-quality right from your kitchen. Perfect for breakfast or anytime snacking.

Recipe Card

Servings: 8 bagels
Prep Time: 20 minutes
Resting Time: 1 hour
Cook Time: 25 minutes
Total Time: 1 hour 45 minutes
Dietary Info: Vegetarian | Nut-Free

Ingredients

Warm water (110°F / 43°C)
Active dry yeast
Granulated sugar
Bread flour
Salt
Vegetable oil (or melted butter)
Egg (for egg wash)
Optional toppings (sesame seeds, poppy seeds, coarse salt)

Instructions

Activate the yeast:
Combine 1 ½ cups warm water, 2 tsp sugar, and 2 ¼ tsp (one packet) active dry yeast in a large bowl. Let sit for 5–10 minutes until frothy.
Make the dough:
Add 4 cups bread flour and 1 ½ tsp salt to the yeast mixture. Mix with a spoon until a shaggy dough forms. Knead on a floured surface for 8–10 minutes until smooth and elastic.
First rise:
Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1 hour or until doubled.
Shape bagels:
Punch down the dough and divide into 8 equal pieces. Shape each into a ball, poke a hole through the center with your finger, and stretch gently to form a ring.
Boil the bagels:
Bring a large pot of water to a gentle boil. Add 1 tbsp sugar. Boil each bagel for 45 seconds per side, then place on parchment-lined baking sheet.
Brush and bake:
Brush with beaten egg and add toppings if desired. Bake in a preheated oven at 400°F (200°C) for 20–25 minutes until golden brown.
Cool and serve:
Let cool on a wire rack for 10–15 minutes before slicing or serving.

Notes

For best flavor, use bread flour – it gives that chewy texture.
Use instant yeast if preferred; skip activation step.
The bagels can be made plain or topped with sesame, onion flakes, or even cheese.

Introduction

I’ve always loved the aroma of freshly baked bagels wafting through a bakery. This recipe recreates that experience at home with simple pantry ingredients and a few easy steps. These homemade bagels are soft on the inside, beautifully golden outside, and incredibly satisfying to make from scratch.

Step-by-Step Cooking Guide

1. Activating Yeast:
Ensure the water is just warm to the touch – too hot will kill the yeast. After 5–10 minutes, you should see foam forming on top.

2. Kneading the Dough:
The dough should be firm but pliable. If sticky, add a tablespoon of flour at a time until it smooths out.

3. Shaping:
After dividing the dough, roll each piece into a smooth ball. Press your thumb through the center and gently rotate to widen the hole to about 1½ inches – it will shrink slightly during baking.

4. Boiling:
This is the key step for that authentic chewy crust. Use a large pot so bagels don’t crowd each other. Boil no more than 3–4 at a time.

5. Baking:
The egg wash gives them that glossy golden finish. For extra shine, brush twice – once before baking and again halfway through.

Ingredient Details and Substitution Tips

Bread flour: High-protein flour gives structure and chew. You can use all-purpose flour, but texture will be softer.
Sugar: Feeds the yeast and adds mild sweetness. Substitute honey for a richer flavor.
Active dry yeast: If using instant yeast, skip proofing and mix directly with dry ingredients.
Egg wash: For vegan bagels, brush with oat milk mixed with a touch of oil.
Optional toppings: Sesame, everything seasoning, dried onion, or cheese all work well.

Recipe Variations and Serving Suggestions

Flavor Variations:

Cinnamon Raisin: Add 1 tsp cinnamon and ⅓ cup raisins during kneading.
Everything Bagel: Top with a mix of sesame, poppy, onion, and garlic flakes.
Cheese Bagel: Add shredded cheddar before baking.

Dietary Variations:

Vegan: Replace egg wash with non-dairy milk and use oil instead of butter.
Whole Wheat: Substitute half the flour with whole wheat flour and add 1 tbsp extra water.

Serving Ideas:
Serve warm with cream cheese, butter, or jam. For savory options, make breakfast sandwiches with eggs and cheese or smoked salmon and cream cheese.

Storage and Make-Ahead Information

Room Temperature: Store in an airtight container up to 2 days.
Refrigerator: Keeps fresh for up to 5 days; toast before serving.
Freezing: Freeze up to 2 months in a sealed bag. Slice before freezing for easy toasting.
Reheating: Toast or warm in a 350°F (175°C) oven for 5 minutes.

Make-Ahead Tip: You can refrigerate shaped bagels overnight before boiling for better flavor and texture.

Nutrition (Per Bagel)

FAQs

Q: Can I make these without boiling?
A: You can, but boiling gives the signature chewy crust. Without it, they’ll taste more like bread rolls.

Q: Can I use whole wheat flour only?
A: Yes, but bagels will be denser. Mix half whole wheat, half bread flour for balance.

Q: How do I know when they’re done baking?
A: The tops should be deep golden brown and sound hollow when tapped underneath.

Optional Personal Story

I started baking bagels at home during a time when I missed my favorite café breakfasts. The first batch was uneven, but with small tweaks, I discovered the magic of boiling before baking – the step that transforms dough into bagels. Now, I make them almost weekly, freezing extras for busy mornings.

Call-to-Action

Give these homemade bagels a try and enjoy bakery-quality results in your own kitchen. Don’t forget to share your results or your favorite topping combinations in the comments below!