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Homemade Bagel Recipe

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4 from 13 reviews

A classic homemade bagel recipe that yields soft, chewy, and golden brown bagels with a shiny crust. This recipe guides you through making the dough from scratch, proofing, boiling in a honey water bath for a perfect texture, and baking to a delightful finish. Customize with your favorite toppings for a delicious breakfast or snack.

  • Total Time: 3 hours 4 minutes
  • Yield: 8 bagels

Ingredients

For the Dough

  • 1 and ½ cups (360mL) warm water (between 100–110°F / 38–43°C)
  • 1 Tablespoon (9g) dry active yeast
  • 1 Tablespoon (15g) granulated sugar
  • 4 and ¼ cups (510g) bread flour
  • 2 teaspoons salt

For the Water Bath

  • 8 cups (1920mL) water
  • ¼ cup (84g) honey

For the Egg Wash

  • 1 egg
  • 1 Tablespoon water

Optional

  • Spice blends, toppings, or seeds as desired

Instructions

  1. Activate Yeast: In a large bowl or stand mixer bowl, combine the warm water, dry active yeast, and granulated sugar. Whisk or stir, then rest for 5-10 minutes until the yeast becomes foamy, indicating it is active.
  2. Mix Dough: Add the bread flour and salt to the yeast mixture. Using a dough hook or wooden spoon, mix on medium speed until a rough dough forms. If the dough is too sticky, add flour 1 tablespoon at a time until it forms a large mass that is stiff but not crumbly. If crumbly, add water 1 teaspoon at a time until dough comes together.
  3. Knead Dough: Knead the dough by hand on a lightly floured surface or with the mixer using the dough hook for 5-7 minutes until it becomes smooth, elastic, and slightly tacky, similar to firm PlayDoh.
  4. First Rise: Lightly grease a bowl, place the dough ball inside, turning it to coat with oil. Cover with a clean towel and let it rise at room temperature for 90-120 minutes or until it roughly doubles in size.
  5. Prepare Baking Sheets: Line two large baking sheets with parchment paper or silicone mats and set aside.
  6. Divide and Shape: Punch down the risen dough to release air. On a floured surface, divide dough into 8 equal pieces (~4 ounces/113g each). Shape each piece into a ball, then press your index finger through the center and gently stretch to form a hole. Place shaped bagels on prepared sheets and cover loosely; let rest for 10 minutes while preheating the oven and preparing the water bath.
  7. Preheat Oven: Preheat the oven to 425°F (218°C) and allow it to heat fully for at least 20 minutes, ignoring any ready beep.
  8. Prepare Water Bath: In a large wide pot or Dutch oven, bring 8 cups of water and ¼ cup honey to a boil, then reduce heat to medium-high to maintain a gentle boil.
  9. Boil Bagels: Before boiling, widen the bagel holes to about 1.5 inches. Boil 4 bagels at a time, placing them gently into the water one by one. Boil each side for 60-90 seconds, flipping once with a spatula.
  10. Drain Bagels: Use a slotted spoon or spatula to remove each bagel from the water, letting excess water drain off, then place them back on the lined baking sheets. Repeat for remaining bagels.
  11. Apply Egg Wash: Brush each bagel's top and sides with egg wash (1 egg beaten with 1 tablespoon water). Immediately add toppings if desired by dipping the tops, then return to baking sheets.
  12. Bake Bagels: Bake for 20–24 minutes, rotating the pans halfway through, until the bagels are a dark golden brown or to your preferred crust color.
  13. Cool and Serve: Allow bagels to cool on baking sheets for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy. Store leftovers tightly covered at room temperature up to 4 days, refrigerate up to 1 week, or freeze up to 3 months.

Notes

  • Water temperature between 100–110°F (38–43°C) is critical to activate yeast properly without killing it.
  • Dough consistency should be stiff and slightly tacky but not sticky or crumbly; adjust flour or water accordingly.
  • Boiling bagels before baking is essential for that characteristic chewy crust and shiny finish.
  • Honey in the water bath adds subtle sweetness and enhances browning.
  • Use parchment or silicone mats to prevent sticking on baking sheets.
  • Bagels freeze well; thaw at room temperature before serving or toast frozen slices directly.
  • Customize with your choice of toppings such as sesame seeds, poppy seeds, everything seasoning, or coarse salt.
  • Author: Amelia
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/homemade-bagel-recipe/