Hey y'all! If you've ever craved a warm, chewy, golden bagel straight from your own oven, this Easy Bagel Recipe is exactly what you need. These homemade bagels are soft on the inside, perfectly glossy on the outside, and endlessly customizable for any breakfast, brunch, or snack. Friends and family will rave at your baker’s touch, and you’ll be amazed at how simple and satisfying the process is. So, grab your apron and let’s get cooking!
Why You’ll Love This Easy Bagel Recipe
- Unbelievably simple—no special equipment or advanced skills needed.
- Perfectly chewy texture just like your favorite bakery's bagels.
- Ready in under 2 hours from start to finish (including rising time).
- Customizable with your favorite toppings and mix-ins.
- Great for breakfast, brunch, or meal prep—these bagels freeze beautifully.
Ingredients
- 2 ¼ teaspoons (1 packet) active dry yeast
- 1 ½ cups (355 ml) warm water (about 110°F/43°C)
- 4 cups (500g) bread flour, extra for kneading
- 2 tablespoons granulated sugar
- 1 ½ teaspoons salt
- 1 tablespoon barley malt syrup or honey (optional, for added flavor)
- 1 tablespoon sugar (for the boiling water)
- Toppings (optional): sesame seeds, poppy seeds, everything seasoning, sea salt
Directions
1. Prepare the Dough
- In a large bowl, combine warm water and sugar. Sprinkle yeast over the top and let sit for 5 minutes, until foamy.
- Add bread flour, salt, and optional barley malt syrup or honey. Stir until dough forms.
- Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth, elastic, and slightly tacky.
2. First Rise
- Place dough in an oiled bowl. Cover with a towel and let rise at room temperature for 1 hour, or until doubled in size.
3. Shape the Bagels
- Punch down dough. Divide into 8 equal portions. Roll each into a ball.
- Poke a hole through the center of each ball with your thumb, stretching gently to form classic bagel shapes (about 1.5 inches wide).
- Place shaped bagels onto a lightly floured surface, cover, and rest for 10 minutes.
4. Boil the Bagels
- Preheat oven to 425°F (220°C). Bring a large pot of water to a boil. Stir in 1 tablespoon sugar.
- Working in batches, boil each bagel for 1 minute per side. Remove with a slotted spoon and arrange on a parchment-lined baking sheet.
5. Add Toppings & Bake
- Sprinkle bagels with your favorite toppings while still damp.
- Bake for 18-22 minutes until deeply golden brown and glossy.
- Cool on a rack for at least 15 minutes before slicing and serving.
Notes
- For best texture, use bread flour—its high protein yields chewier bagels.
- If your dough feels dry, add more water 1 tablespoon at a time.
- The optional barley malt syrup gives bagels their classic flavor but honey or brown sugar can be substituted.
Variations
- Cinnamon Raisin Bagels: Knead 1 teaspoon cinnamon and ¾ cup raisins into the dough before shaping.
- Cheddar Jalapeño Bagels: Add 1 cup shredded sharp cheddar and 1 diced jalapeño to the dough.
- Whole Wheat Bagels: Substitute half the bread flour with whole wheat flour for a nuttier, heartier taste.
Required Equipment
- Large mixing bowl
- Measuring cups and spoons
- Stand mixer with dough hook (optional but handy)
- Baking sheet
- Parchment paper
- Slotted spoon
- Large pot
- Cooling rack
Storage Instructions & Shelf Life
- Store cooled bagels in an airtight container at room temperature for up to 2 days.
- For longer storage, slice and freeze for up to 2 months—toast straight from the freezer for best results.
Suggested Pairings & Serving Recommendations
- Classic with whipped cream cheese and smoked salmon
- Toasted and spread with butter, jam, or nut butters
- Layered with eggs, cheese, and bacon for a breakfast sandwich
- Paired with strong coffee or fresh orange juice for a cozy breakfast
Pro Tips for Bagel Success
- Boiling the bagels is key to achieving that iconic chewy crust—don’t skip this step!
- Shape bagels evenly for uniform baking and a beautiful presentation.
- Dust with a little cornmeal on the baking sheet to avoid sticking.
FAQ
Can I make these bagels ahead of time?
Absolutely! You can shape the bagels, cover them tightly, and refrigerate overnight. In the morning, allow to come to room temperature before boiling and baking.
Can I use instant yeast instead of active dry yeast?
Yes! Substitute an equal amount of instant yeast and skip the blooming step—just mix it straight into the dry ingredients.
Why do I need to boil the bagels before baking?
Boiling gelatinizes the crust, which locks in moisture and creates the bagel’s signature chewy, glossy exterior.
Prep time: 20 minutes | Rising time: 1 hour 10 minutes | Bake time: 20 minutes | Total time: 1 hour 50 minutes | Yield: 8 bagels
Ingredients
- 3 ½ cups all-purpose flour
- 1 packet active dry yeast (2 ¼ teaspoons)
- 1 ¼ cups warm water
- 1 tablespoon granulated sugar
- 1 ½ teaspoons salt
- 1 tablespoon olive oil
- 1 tablespoon honey (for boiling water)
- Optional toppings: sesame seeds, poppy seeds, or everything bagel seasoning
Instructions
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1In a large bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until foamy.
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2Stir in flour, salt, and olive oil. Mix until a dough forms, then knead on a floured surface for about 8-10 minutes until smooth and elastic.
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3Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
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4Punch down dough and divide into 8 equal pieces. Shape each piece into a ball, poke a hole in the center, and gently stretch to form a bagel shape.
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5Preheat oven to 425°F (220°C). Bring a large pot of water to a boil; add honey. Boil bagels 1-2 minutes per side, then place on a lined baking sheet. Add toppings if desired.
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6Bake for 20-25 minutes or until golden brown. Cool on a wire rack before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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