Fresh, warm and chewy, topped with whatever you fancy – these homemade bagels are easy to make and absolutely delicious!
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I LOVE bagels. They remind me of New York City, and some good times I spent there eating my way through the city. Trying to buy them here has been hit or miss – I dislike the mass-produced ones in the grocery store, they just don’t taste like I want them to, and bakeries that make them… meh. They’re just…. bread with a hole in it.
I guess I could always move to New York City, where there are bagels on every corner, but you know… life, and job and kids and husband.
This bagel recipe is my favorite, tried and true recipe. It’s a super simple recipe, that is easy to mix up and make your own. The recipe makes 8 bagels, and you can top them any way you wish – all different or just a few varieties. Try my Everything Bagel Seasoning recipe, or grab some of my pumpkin schmear to go on them!
On this particular day, I kept some plain, some asiago cheese and some “everything” (which is salt, garlic, onion, poppy seeds and sesame seeds)
If you love this bagel recipe, you’ll also enjoy my other bread recipes! Try my Cinnamon Roll Recipe, or Homemade Hamburger Buns!
Why you’ll love this easy bagel recipe
- 4 ingredients, plus water.
- Super easy to make – very few steps!
- Low hands-on time – about 20 minutes. Most of the time will be spent in the rising stage!
- Chewy bagels, that taste AMAZING.
Kylee’s Tips
Use a bread machine if you have one! Instructions included in the recipe card.
Variations
Topping ideas: poppy seeds, sesame seeds, garlic, onion, whatever you want! I love Trader Joes’ Everything but the Bagel Sesame Seasoning.
Make them sweet! Add raisins and cinnamon or chocolate chips to the dough. Top them with diced cooked apples, cinnamon and brown sugar mixed together.
Make them spicy! Add some chopped jalapenos and cheese to the mix, or just add them to the top before baking.
Key Recipe Ingredients
Remember: this is just an overview and the why of the ingredients I choose here. The full list of ingredients and amounts is found in the printable recipe card below.
How to make Homemade Bagels
Make the dough
- Combine the bread flour, brown sugar, yeast salt and warm water in a stand mixer fitted with a dough hook and mix until a dough forms. You can also make these by hand, combining in a large bowl.
- Knead in a stand mixer on medium-low speed for about 10 minutes (or knead for 10 to 15 minutes by hand). The dough will be fairly stiff, but still pliable and smooth once it has finished kneading.
- Place the dough in a lightly greased bowl and cover with lightly greased plastic wrap.
- Set the bowl aside to rise for 1 to 1 1/2 hours until puffy.
- Transfer the dough to a very lightly floured surface.
- Divide the dough into eight equal pieces (you can weigh them if you want to be precise).
- Roll each piece into a smooth, round ball – placing on a baking sheet when done.
- Cover and let them rest for 30 minutes.
- After resting, poke a hole through the center of each ball then twirl on your thumb/finger to make a bigger hole (you’ll need to stretch the hole until it is about 1 to 2 inches big). Place the shaped bagels on a parchment paper-lined sheet pan (the same one that you’ll bake them on).
Boiling and baking bagels
- Heat the water and sugars to a very gentle boil in a large saucepan, and preheat your oven to 425°F.
- Transfer the bagels, three or four at a time, to the simmering water, adjusting the heat under the pan to bring the water back up to a gently simmering boil, adding a cup of water if necessary.
- Cook bagels for 2 minutes, flip them over and cook 1 minute more.
- Remove the bagels from the water with a slotted spoon and place them back on the baking sheet. Repeat with the remaining bagels.
- Top the bagels with your desired toppings – if using cheese, you’re good to go. Anything like sesame or poppy seeds you’ll need to brush them with egg white first, so the seeds will stick.
- Bake for 20 to 25 minutes, or until they’re as brown as you like. Remove the bagels from the oven, and cool completely on a wire rack.
More homemade bread recipes
- Buttermilk Sandwich Bread – This bread is fantastic for sandwiches, toasting, or right out of the oven. With an added ingredient to make it stay fresh longer!
- Whole Wheat Dinner Rolls – Quick and easy to make,they make the perfect amount for your family! They make a hearty side to any dinner. Yum!
- Maple Oat Skillet Bread – Hearty and perfect for toasting, sandwich or as a great side for soup!
- ALL BREAD RECIPES
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Homemade Bagels – just 4 ingredients!
Ingredients
Dough
- 1 tablespoon yeast
- 4 cups bread flour
- 2 teaspoons salt
- 1 tablespoon dark brown sugar
- 1 1/2 cup warm water
Water Bath
- 2 quarts water
- 2 tablespoons dark brown sugar
- 1 tablespoon white sugar
Toppings (optional)
- 1/2 cup Asiago cheese (approximately)
- egg white wash + sesame and/or poppy seeds
Directions
BY HAND, OR MIXER
- Combine all of the dough ingredients and knead for 10 to 15 minutes by hand, or by mixer on medium-low speed for about 10 minutes. It will be fairly stiff, but still be pliable and smooth once it has finished kneading.1 tablespoon yeast, 4 cups bread flour, 2 teaspoons salt, 1 tablespoon dark brown sugar, 1 1/2 cup warm water
- Set dough in a greased bowl, covered with a kitchen towel, and allow to rise for 1 to 1 1/2 hours until it is puffy.
- Transfer the dough to a very lightly floured work surface and divide the dough into eight equal pieces (you can weigh them if you want to be precise).
- Roll each piece into a smooth, round ball – placing on a baking sheet when done. Cover and let them rest for 30 minutes.
- After resting, poke a hole through the center of each ball then twirl on your thumb/finger to make a bigger hole (you’ll need to stretch the hole until it is about 1 to 2 inches big)
- Place the shaped bagels on a lined baking tray (the same one that you’ll bake them on).
WATER BATH
- Heat 2 quarts water, 2 tablespoons dark brown sugar, and 1 tablespoon white sugar to a very gentle boil in a large saucepan, and preheat your oven to 425°F.
- Transfer the bagels, three or four at a time, to the simmering water, adjusting the heat under the pan to bring the water back up to a gently simmering boil.
- Cook bagels for 2 minutes, flip them over and cook 1 minute more.
- Remove the bagels from the water and place them back on the baking sheet. Repeat with the remaining bagels.
BAKING
- Top the bagels with a total of 1/2 cup Asiago cheese, then bake for 20 to 25 minutes, or until they’re as brown as you like. You can use other toppings, like sesame or poppy seeds, but you’ll need to brush them with egg white first, so the seeds will stick.
- Remove the bagels from the oven, and cool completely on a wire rack.
- Place the dough in a lightly greased bowl and cover with lightly greased plastic wrap.
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Notes
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Update: This was originally posted in 2015, and has been updated with new photos and process shots.
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