If you’ve ever craved a warm, chewy bagel fresh out of the oven, this homemade bagel recipe is for you. These bagels are simple to make, perfectly chewy, and golden on the outside—everything you love about a classic bagel without the trip to the store. Whether you prefer them plain, toasted with cream cheese, or topped with savory ingredients, making bagels from scratch has never been easier. Looking for more breakfast inspiration? Don’t miss our fan-favorite Breakfast BLT.
Why You’ll Love These Homemade Bagels
Homemade bagels are not only delicious, but they’re also incredibly rewarding to make. With just a few simple ingredients and a little patience, you can create bakery-quality bagels right in your own kitchen. Whether you enjoy them plain or prefer to get creative with toppings, the possibilities are endless.
Key Benefits:
- First and foremost, you get fresh flavor and texture that you just can’t find in a store-bought bag.
- Additionally, there are no preservatives or additives—just real, wholesome ingredients.
- Best of all, they’re completely customizable. Top them with everything seasoning, sesame seeds, or keep it simple and enjoy them plain.
Pro Tips for Making the Best Bagels at Home
Want that authentic, bakery-style chew and sheen? These three tried-and-true tricks will change your bagel game for good:
- Boil before baking: This crucial step sets the crust and locks in that perfect chewy texture.
- Use bread flour: Its higher protein content gives your dough better structure and that satisfying bite.
How to Store and Freeze Homemade Bagels
If you can’t enjoy the bagels fresh (which is our preferred method), there are a few ways to store them to keep them fresher longer.
- For short-term storage, keep bagels at room temperature in a sealed plastic bag for up to 2 days.
- Avoid refrigerating them, as this can actually make them go stale faster.
- Once your bagels are fully cooled, you can also freeze them to enjoy later.
- For convenience, slice each one before freezing (optional, but makes toasting easier).
- Place in a freezer-safe bag, squeeze out excess air, and label with the date.
- Bagels can be frozen for up to 3 months.
- To reheat, toast directly from frozen or you can warm in a 350°F oven for 8–10 minutes.
Delicious Ways to Enjoy Homemade Bagels
Once you’ve got your freshly baked bagels, the possibilities are endless. Enjoy them:
- With classic cream cheese.
- As a breakfast sandwich with bacon and eggs.
- As the base for a bagel pizza sandwiches.
- Alongside your morning coffee or tea.
Homemade Bagels
Ingredients
- 1¼ cups warm water
- 1 tablespoon instant yeast
- 4 cups bread flour
- 3 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 2 tablespoons vegetable oil
- 2 tablespoons yellow cornmeal
- 1 large egg white
Instructions
- In the bowl of a stand mixer, combine warm water and yeast. Whisk briefly, then let it sit for 5 minutes to activate.
- Add flour, sugar, salt, and vegetable oil to the bowl.
- Using the dough hook attachment, mix on low speed until a rough dough forms—this will take around 8 minutes. If you’re kneading manually, expect to work the dough for about 25 minutes.
- Lightly grease a large bowl and transfer the dough into it. Cover with a clean kitchen towel and let it rise for about 2 hours, or until it has nearly doubled in size.
- Once the dough has risen, turn it out onto a clean work surface.
- Cut the dough into 12 equal portions, each weighing roughly 3 ounces.
- Take one piece at a time and tuck the edges underneath to shape it into a ball, keeping the top surface smooth.
- Place the ball seam-side down on an unfloured surface. Rest your cupped palm over it and roll in small circles, applying gentle but consistent pressure. The dough should tighten and smooth out into a firm ball.
- Arrange the dough balls on a baking sheet and cover them with a kitchen towel. Let them rest for 15 minutes.
- After resting, use your fingers to poke a hole through the center of each ball. Gently twirl the dough around your fingers until the hole is about 2 inches wide.
- Preheat your oven to 425°F (220°C).
- Line a fresh baking sheet with parchment paper and dust it evenly with cornmeal, adjusting the amount to your liking.
- Fill a large pot with water (about 4-5 cups) over medium-high heat and bring the water to a vigorous boil.
- Lower the heat just slightly to maintain a steady boil. Working in batches of 2-3 bagels at a time, drop them into the water. Make sure they have space and don't touch.
- Boil each side for 1–2 minutes, or until the bagels puff slightly. (Hint: 1 minute of boiling will produce a light and tender bagel, 2 minutes, will produce a chewier and denser bagel).
- Using a slotted spoon, transfer boiled bagels to your cornmeal-dusted baking sheet.
- In a small bowl, whisk together one egg white and a splash of water to make an egg wash.
- Brush the tops and sides of each bagel with the egg wash, making sure to coat every exposed part to avoid visible egg lines after baking.
- Bake for 15–20 minutes, or until the bagels are golden brown. Keep an eye on them, as oven temperatures can vary.
- Allow bagels to cool completely on a wire rack before serving. Reheat if desired before enjoying.
This recipe is adapted from Iambaker’s Plain Bagels.
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