Introduction

Making homemade bagels may seem intimidating, but with this recipe, you can enjoy fresh, chewy bagels right from your kitchen. They develop a perfect crust and soft inside with a lovely malted flavor. Let’s get baking!

A close-up of a variety of bagels placed closely together on a white marbled surface, showing about three layers stacked in some places. The bagels vary in texture and color, with some plain golden brown ones featuring a smooth, slightly shiny crust, others heavily covered in black poppy seeds or sesame seeds creating rough, bumpy textures on top. There is one bagel cut in half, showing soft, light, and fluffy inner layers with a pale beige color. Some bagels have a glossy surface with grains like oats and seeds sprinkled on top, adding more texture and contrast. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 and 1/2 cups (360ml) warm water (100–110°F / 38–43°C)
2 and 3/4 teaspoons (8g) instant or active dry yeast

1 Tablespoon barley malt syrup, granulated sugar, or brown sugar
4 cups (520g) bread flour (spooned & leveled), plus more as needed

2 teaspoons salt
Nonstick spray, butter, or oil (for coating the bowl)

2 quarts (1.9L) water (for boiling)
1/4 cup (85g) barley malt syrup or honey (for boiling water)
Egg wash: 1 egg white beaten with 1 Tablespoon water

Instructions

Step 1: In the bowl of a stand mixer fitted with a dough hook, whisk warm water, malt syrup or sugar, and yeast. Cover and let sit for 5 minutes until foamy. If you don’t have a mixer, use a large bowl and mix with a wooden spoon or spatula.
Step 2: Add flour and salt. Beat on medium speed for 2 minutes until dough starts to come together and pulls away from bowl sides. If sticky, add flour 1 tablespoon at a time until dough forms a rough mass. If crumbly, add water 1 teaspoon at a time until dough holds together but is still stiff.
Step 3: Knead dough on low speed for 6–7 minutes or by hand on a floured surface until smooth, supple, and elastic. Sprinkle flour as needed to prevent sticking but keep dough slightly soft. Test readiness by pressing your finger—dough should slowly bounce back. The windowpane test helps ensure proper kneading.

Step 4: Lightly grease a large bowl. Place dough inside, turning to coat with oil. Cover with plastic wrap or a clean towel and let rise at room temperature for 1.5–2 hours until doubled in size.
Step 5: Preheat your oven to 425°F (218°C). Line two large baking sheets with parchment or silicone mats.
Step 6: Punch down risen dough and divide it into 8 equal pieces (about 4 ounces or 113g each). Shape each into a ball, then poke a hole through the center with your finger and stretch it to 1.5–2 inches diameter. Place shaped bagels on the prepared sheets. Cover loosely and let rest for 5–10 minutes while preparing the boiling water.

Step 7: In a large pot, bring 2 quarts (1.9L) of water and malt syrup or honey to a boil. Reduce to medium-high heat. Boil 2–3 bagels at a time for 1 minute, flip and boil another minute. Remove with a slotted spatula, letting excess water drain, and return to baking sheets.
Step 8: Brush bagels with egg wash. If using toppings, dip the tops immediately after brushing.
Step 9: Bake for 20–25 minutes, rotating pans halfway, until bagels are dark golden brown. Cool on baking sheets for 20 minutes, then transfer to a rack to cool completely.

Step 10: Slice, toast, top, and enjoy your fresh homemade bagels!

Tips & Variations

Use barley malt syrup for authentic flavor, but sugar or honey can substitute if unavailable.
Try adding your favorite toppings like sesame seeds, poppy seeds, or everything bagel seasoning after egg wash.

Ensure the water is warm but not too hot to avoid killing the yeast.
If dough feels too sticky or dry, adjust with flour or water gradually to achieve the right consistency.

Storage

Store leftover bagels tightly wrapped at room temperature for up to 4 days or refrigerate for up to 1 week. To refresh, slice and toast before eating for that fresh-baked texture and flavor.

How to Serve

Two bagel halves stacked on a white marbled surface, the top one covered with golden toasted sesame seeds and showing a soft, airy, and light creamy interior texture with visible layers of dough. The bottom bagel half has a mix of black poppy seeds and sesame seeds on its shiny golden brown crust, with a similar soft inside. There are scattered seeds and a few crumbs around the bagels, highlighting their fresh, baked look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of bread flour?

Bread flour has higher protein content which gives bagels their chewy texture. You can use all-purpose flour but expect a softer, less chewy bagel.

Why do bagels need to be boiled before baking?

Boiling sets the crust quickly and creates a chewy exterior while keeping the inside soft. It also gives bagels their traditional shiny appearance when egg wash is applied.