Homemade Bagels From Scratch

Author: A brown haired girl. Tina Bevk

There’s nothing quite like homemade bagels, and this recipe brings them to life in your own kitchen. These bagels are soft, chewy, and perfect with your favorite toppings. Whether you’re going for a classic sesame seed or everything bagel seasoning, you’ll love how simple and rewarding these are to make.

Freshly baked bagels cooling on a rack, golden brown and perfectly shaped.

The honey in the boiling step adds a subtle sweetness, while the egg wash ensures a glossy, bakery-style crust. Plus, the versatility of toppings means there’s something for everyone!

Three bagels stacked in layers, with a blurred background of more bagels.

Ingredients

Ingredients for sourdough bagels arranged on a surface.
  • Bread Flour: Provides the structure and chewiness needed for classic bagels.
  • Sugar: Activates the yeast and adds a hint of sweetness to balance the flavors.
  • Salt: Enhances flavor and strengthens the dough structure.
  • Instant Yeast: Helps the dough rise quickly and reliably.
  • Warm Water: Activates the yeast and hydrates the flour for a pliable dough.
  • Olive Oil: Keeps the dough from sticking during the first rise and adds a touch of richness.
  • Honey: Adds sweetness and helps create the bagels’ shiny, golden crust during boiling.
  • Egg: Brushed on top to give the bagels a glossy finish and help toppings stick.
  • Sesame Seeds or Everything Bagel Seasoning: Classic toppings that add texture and flavor.

See recipe card for quantities.

How to Make Homemade Bagels

Water, yeast, sugar, and a mixing bowl arranged on a surface.

Prep the Yeast: In a small bowl, dissolve the sugar in the warm water. Sprinkle the yeast on top and let it sit for about 5 minutes, or until it becomes frothy.

Flour in a stainless steel mixing bowl with other ingredients arranged on the side.

Mix the Dough: In a large mixing bowl, combine the bread flour and salt. Once the yeast mixture is ready, pour it into the flour mixture. Stir until a shaggy dough forms.

A ball of dough resting in a mixing bowl.

Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 10 minutes, or until the dough is smooth and elastic. Add more flour if the dough is too sticky, or more water if it feels too dry.

A ball of dough resting in a mixing bowl.

Grease the Bowl: After kneading, lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning it to coat all sides with the oil.

A mixing bowl covered with a cloth, resting on a surface.

Let the Dough Rise: Cover the bowl with a damp cloth and allow it to rise in a warm place until doubled in size, about 1 to 2 hours.

A dough in a stainless steel mixing bowl with other ingredients arranged on the side.
Dough being divided into eight equal portions on a floured surface, ready for shaping.

Shape the Bagels: Punch down the dough and turn it out onto a lightly floured surface. Divide the dough into 8-12 equal portions, depending on your preferred size.

Dough divided into eight equal portions, ready to be shaped into circles.

Form the Bagels: Roll each portion into a ball, then poke a hole through the center with your finger. Gently stretch the dough to form a ring. Place the shaped bagels on a lightly floured surface, cover loosely, and let them rest for about 10 minutes.

Dough shaped into circles, resting on a floured surface, ready for baking.

Preheat and Prepare for Boiling: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.

Sourdough in a saucepan with.

Boil the Bagels: Bring the water to a boil in a large pot and add the honey. Boil the bagels, a few at a time, for 1-2 minutes on each side. Use a slotted spoon to remove them from the water and place them on the prepared baking sheet.

A person using a baking brush to glaze sourdough bagels before baking.

Apply Egg Wash: Whisk the egg. Brush each boiled bagel lightly with the egg wash.

Sourdough on a baking tray lined with parchment paper, ready for baking.

Add Toppings: Sprinkle sesame seeds or everything bagel seasoning over the bagels after applying the egg wash. Leave some plain if preferred.

Freshly baked bagels cooling on a rack, golden brown and perfectly shaped.

Bake: Bake in the preheated oven for 15-20 minutes, or until golden brown.

Three bagels stacked in layers, with a blurred background of more bagels.
Sourdough bread being sliced, revealing the soft, airy interior.

Cool: Transfer the bagels to a wire rack and let cool before serving.

Hint: use a scale to weigh your dough portions for evenly sized bagels.

Substitutions & Variations

  • Flour: You can use all-purpose flour, but bread flour yields the best chewiness.
  • Toppings: Switch up the toppings! Try poppy seeds, garlic powder, or a sprinkle of coarse salt.
  • Vegan Option: Replace the egg wash with a water and cornstarch mixture for a vegan-friendly glaze.

💭Crucial Success Tips

Don’t Skip the Boiling! It gives bagels their signature chewy texture, so make sure to include this step.

FAQ

Can I use instant yeast instead of active dry yeast?

Yes, instant yeast works perfectly, and you don’t need to dissolve it in water first.

How do I store leftover bagels?

Store them in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Can I make the dough ahead of time?

Yes, after shaping, let the bagels proof in the fridge overnight. Bring them to room temperature before boiling and baking.

Freshly baked bagels cooling on a rack, golden brown and perfectly shaped.

Homemade Bagels From Scratch

Print Recipe
These homemade bagels are golden-brown with a perfectly crispy crust and a soft, chewy interior. With a subtle hint of sweetness from the honey used in the boiling process, they're an irresistible breakfast or brunch option.
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Prep Time 1 hour 40 minutes
Cook Time 25 minutes
Servings 12 bagels
Calories 182

Ingredients 

  • 4 cups bread flour
  • 1 tbsp sugar
  • 1 1/2 tsp salt
  • 2 tsp instant yeast
  • 1-1/2 cups warm water
  • 1 tbsp olive oil (for greasing the bowl)
  • 2-3 quarts water
  • 1/4 cup honey
  • 1 egg, whisked
  • Sesame seeds
  • Everything bagel seasoning

Instructions

  • Prep the Yeast: In a small bowl, dissolve the sugar in the warm water. Sprinkle the yeast on top and let it sit for about 5 minutes, or until it becomes frothy.
  • Mix the Dough: In a large mixing bowl, combine the bread flour and salt. Once the yeast mixture is ready, pour it into the flour mixture. Stir until a shaggy dough forms.
  • Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 10 minutes, or until the dough is smooth and elastic. Add more flour if the dough is too sticky, or more water if it feels too dry.
  • Grease the Bowl: After kneading, lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning it to coat all sides with the oil.
  • Let the Dough Rise: Cover the bowl with a damp cloth and allow it to rise in a warm place until doubled in size, about 1 to 2 hours.
  • Shape the Bagels: Punch down the dough and turn it out onto a lightly floured surface. Divide the dough into 8-12 equal portions, depending on your preferred size.
  • Form the Bagels: Roll each portion into a ball, then poke a hole through the center with your finger. Gently stretch the dough to form a ring. Place the shaped bagels on a lightly floured surface, cover loosely, and let them rest for about 10 minutes.
  • Preheat and Prepare for Boiling: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
  • Boil the Bagels: Bring the water to a boil in a large pot and add the honey. Boil the bagels, a few at a time, for 1-2 minutes on each side. Use a slotted spoon to remove them from the water and place them on the prepared baking sheet.
  • Apply Egg Wash: Whisk the egg. Brush each boiled bagel lightly with the egg wash.
  • Add Toppings: Sprinkle sesame seeds or everything bagel seasoning over the bagels after applying the egg wash. Leave some plain if preferred.
  • Bake: Bake in the preheated oven for 15-20 minutes, or until golden brown.
  • Cool: Transfer the bagels to a wire rack and let cool before serving.
Tried this recipe?Mention @tinadoessourdough

Nutrition

Serving: 12g | Calories: 182kcal | Carbohydrates: 38g | Protein: 6g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 301mg | Potassium: 65mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1IU | Vitamin C: 0.04mg | Calcium: 12mg | Iron: 0.5mg

How To Store Homemade Bagels

Room Temperature: Store in an airtight container for up to 2 days.

Freezer: Freeze in a resealable bag for up to 3 months. Reheat directly from frozen in a 350°F (175°C) oven for 5-7 minutes.

Author: Tina Bevk

Tina, from the blog “Stretch and Folds,” balances motherhood and a passion for sourdough baking. Based in Slovenia, she offers practical sourdough tips and recipes, bridging European and American baking styles. Her blog simplifies sourdough for busy families, focusing on easy, nutritious sourdough recipes.

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