Classic Homemade Bagels Recipe for Perfect Breakfast Delights

Welcome to my kitchen! If you've ever thought making bagels at home was too tricky, think again! With my Homemade Bagels Recipe, you'll be whipping up fresh, golden-brown bagels that are just as good—if not better—than the ones from your favorite bakery. This Classic Homemade Bagels Recipe is easy to follow and guarantees that irresistible chewy crust with a soft, fluffy center every time.

Whether you're new to baking or already a pro, this step-by-step guide will make you feel like a bagel master in no time. Get ready to fill your home with the delicious aroma of freshly baked bagels with this Classic Homemade Bagels Recipe—because nothing beats the taste of homemade! So, roll up your sleeves and let’s dive into the Classic Homemade Bagels Recipe together!

Why Make Bagels at Home?

There’s something truly magical about making bagels from scratch, and with my Homemade Bagels, you get to experience it all! From the comforting aroma of freshly baked, yeast-risen dough to the hands-on joy of shaping each perfect ring, every step is so satisfying.

Plus, the best part? You can customize your toppings just the way you like! Not only do homemade bagels taste incredible, but they also cost way less than store-bought ones—and you get to skip all those preservatives and artificial ingredients. Once you try this Classic Homemade Bagels Recipe, you’ll never look back!

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Ingredients
Instructions
Equipment For Classic Homemade Bagels Recipe
Recipe Variations
Storage
Top Tip
FAQ
Delicious,and Easy: Your Go-To Classic Homemade Bagels Recipe
Related
Pairing
Classic Homemade Bagels Recipe

Ingredients

The Dough:

4 cups bread flour (plus extra for kneading)
2¼ teaspoons active dry yeast (1 packet)
2 tablespoons sugar
1½ teaspoons salt
1¼ cups warm water
2 tablespoons vegetable oil

a group of bowls of flour and a measuring cup of water

The Water Bath:

8 cups water
2 tablespoons honey or barley malt syrup
1 tablespoon baking soda

a measuring cup with liquid and a bowl of liquid

Optional Toppings:

Everything bagel seasoning
Sesame seeds
Poppy seeds
Dried onion flakes
Coarse salt

a group of bowls of different types of food

Instructions

Make the Dough

In a large bowl, combine the warm water (110-115°F) with sugar and yeast. Let stand for 5 minutes until foamy.
Add the vegetable oil to the yeast mixture.
In a separate bowl, whisk together the bread flour and salt.
Gradually add the flour mixture to the wet ingredients, mixing until a shaggy dough forms.
Knead the dough for 10-12 minutes by machine or 15-20 minutes by hand, until smooth and elastic.

First Rise

Place the dough in a lightly oiled bowl, cover with plastic wrap.
Let rise in a warm spot for 1 hour or until doubled in size.

Shape the Bagels

Punch down the dough and divide into 8 equal portions (about 115g each).
Roll each portion into a tight ball.
Using your thumb, poke a hole in the center of each ball.
Gently stretch the hole to about 2 inches in diameter.
Place shaped bagels on a lined baking sheet, cover loosely.

Second Rise and Prep

Let bagels rise for 30 minutes.
Preheat oven to 425°F (220°C).
Bring water bath ingredients to a boil in a large pot.

Boil the Bagels

Drop bagels into boiling water (2-3 at a time).
Boil for 1 minute per side.
Remove with a slotted spoon, let excess water drip off.
Place on prepared baking sheet.
Add desired toppings while bagels are still wet.

Bake

Cool on wire rack for at least 15 minutes before slicing.
Bake for 20-25 minutes until golden brown.

a bowl of dough with a wooden spoon in it

Make the Dough :Mix yeast, water, and sugar. Add oil, then flour and salt. Knead until smooth.

First Rise :Let the dough rise in a greased bowl, covered, until doubled in size.

Shape the Bagels :Divide dough, roll into balls, poke a hole, and stretch into bagel shapes.

Second Rise and Prep :Let bagels rest. Preheat oven and boil water.

Boil the Bagels :Boil bagels for 1 minute per side, then add toppings.

Bake :Bake at 425°F until golden brown. Cool before slicing.

Equipment For Classic Homemade Bagels Recipe

Large mixing bowl
Stand mixer with dough hook (or mix by hand)
Baking sheets
Parchment paper
Large pot for boiling
Spider strainer or slotted spoon
Cooling rack

Recipe Variations

Classic New York Style

Add 1 tablespoon of diastatic malt powder to the dough
Use barley malt syrup in the water bath
Results in a chewier, browner crust

Whole Wheat Bagels

Replace half the bread flour with whole wheat flour
Add an extra 2 tablespoons of water
Expect a denser texture

Blueberry Bagels

Add 1 cup dried blueberries to the dough after initial mixing
Reduce water by 2 tablespoons
Skip savory toppings

Sourdough Bagels

Replace yeast with 1 cup active sourdough starter
Reduce flour by ½ cup and water by ¼ cup
Extend first rise to 4-6 hours

Storage

Fresh bagels keep at room temperature for 2 days in a paper bag
Store in an airtight container for up to 5 days
Freeze for up to 3 months
Slice before freezing for easy toasting
Thaw overnight in the refrigerator

Top Tip

Use high-protein bread flour for the best chew
Don't skip the boiling step - it creates the signature crust
Keep the hole larger than you think - it will shrink during baking
Let cool completely before cutting for the best texture

FAQ

What is the most important ingredient in bagels?

High-protein bread flour is the most important ingredient in homemade bagels. It contains 12-14% protein, which creates the chewy texture and distinctive crust that makes bagels unique. Without this specific type of flour, bagels won't develop their characteristic texture and bite.

What is the secret to making bagels?

The secret to making perfect classic homemade bagels recipe is the boiling step before baking. Boiling bagels for 1-2 minutes creates a gelatinized crust that results in the classic chewy exterior and soft interior. This step, combined with high-protein flour and proper proofing, is essential for authentic bagel texture.

Can you use all-purpose flour instead of bread flour for bagels?

While you can use all-purpose flour to make classic homemade bagels recipe, the results won't be as chewy or authentic. All-purpose flour contains less protein (9-11%) compared to bread flour (12-14%), resulting in a softer texture. For traditional bagel texture, bread flour is strongly recommended.

Is it better to boil bagels in honey or baking soda?

Both honey and baking soda serve different purposes when boiling classic homemade bagels recipe. Honey adds shine and subtle sweetness, while baking soda increases browning and creates a pretzel-like crust. For the best results, use both: 2 tablespoons honey and 1 tablespoon baking soda per 8 cups water.

Delicious,and Easy: Your Go-To Classic Homemade Bagels Recipe

There’s nothing quite like the satisfaction of making your own bagels from scratch, and with my classic homemade bagels recipe, the results are absolutely worth it! These bagels have that perfect chewiness and rich flavor that store-bought ones just can’t match.

Plus, once you get the hang of this simple technique, you’ll be baking batch after batch with confidence. I’d love to see your delicious creations. So don’t forget to share your Classic Homemade Bagels Recipe success in the comments below! Happy baking!

If you loved making this Classic Homemade Bagels Recipe, why not explore more delicious homemade treats? Try our Healthy Cookies Recipe for a guilt-free snack, or indulge in the tangy sweetness of our Classic Lemon Bars Recipe. Looking for something savory? Our Savory Bread Pudding is a comforting, flavorful dish perfect for any meal. And if you need an easy, crowd-pleasing breakfast, our Mini Quiche Recipes are a must-try! Each recipe is simple to follow and packed with flavor—happy baking!

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Pairing

These are my favorite dishes to serve with Classic Homemade Bagels Recipe: