There’s something incredibly satisfying about pulling a tray of homemade bagels out of the oven — crisp on the outside, tender and chewy inside, still warm, and smelling like the best bakery in town.
While bagels might seem intimidating at first, I promise they’re more approachable than they look. With just a few pantry ingredients and a little patience, you can create fresh, delicious bagels right in your kitchen.
This recipe is the result of many weekend experiments, and it strikes a balance between the chewiness of a classic New York-style bagel and the simple comfort of homemade bread. No special equipment needed — just your hands, a pot of water, and an oven.
Ingredients You’ll Need
- 4 cups bread flour (or all-purpose flour, if that’s what you have)
- 2 teaspoons salt
- 1 tablespoon sugar or honey
- 1 tablespoon instant yeast
- 3 tablespoons Greek yogurt (adds moisture and extra tenderness)
- 1 to 1 1/4 cups warm water (not hot)
For boiling:
- 2 tablespoons honey or brown sugar (for the water)
Toppings (optional):
- Sesame seeds, poppy seeds, everything bagel seasoning, coarse salt, etc.
Mixing and Kneading the Dough
In a large mixing bowl, combine the flour, salt, sugar or honey, yeast, and Greek yogurt. Slowly add the warm water while stirring. You want the dough to come together into a slightly tacky, but not sticky, ball. Start with 1 cup of water and add more if needed, a tablespoon at a time.
Turn the dough out onto a floured surface and knead for about 10 minutes, until smooth and elastic. If you’re using a stand mixer, mix with a dough hook for 6–8 minutes on medium speed.
Once kneaded, shape the dough into a ball, place it in a lightly oiled bowl, cover with a towel, and let it rise for about 1 to 1.5 hours — until it’s doubled in size.
Shaping the Bagels
Once your dough has risen, punch it down and divide it into 8 equal pieces. Roll each piece into a ball, then poke your thumb through the center and gently stretch the hole until it’s about 1.5 inches wide. It’ll shrink a bit when you boil and bake, so make the hole slightly bigger than you think you need.
Place the shaped bagels on a lightly floured surface or parchment-lined baking sheet. Cover with a towel and let them rest for about 15–20 minutes while you bring your water to a boil.
Boiling: The Secret to That Chew
Preheat your oven to 425°F (220°C). Bring a large pot of water to a gentle boil and stir in the honey or brown sugar. This helps give the bagels their shiny, golden crust.
Gently drop the bagels into the water (don’t overcrowd the pot — do 2–3 at a time). Boil for 1 minute on each side. Use a slotted spoon to transfer them back to the baking sheet.
This step may seem strange, but it’s what gives bagels their iconic chewy texture and deep flavor. Trust the process.
Time to Bake
If you’re using toppings, sprinkle them on right after the bagels come out of the water. Press gently so they stick.
Bake for 20–25 minutes, until the bagels are golden brown and sound hollow when tapped. Let them cool on a wire rack for at least 10 minutes before slicing — or better yet, just tear one open while it’s warm and slather it with butter.
Storing and Freezing
Homemade bagels are best eaten the day they’re made, but you can store them in an airtight container at room temperature for 2–3 days. For longer storage, slice them in half and freeze. To reheat, just pop them straight into the toaster from frozen.
Variations to Try
One of the best parts of making bagels at home is how easy it is to customize:
- Add cinnamon and raisins to the dough for a sweet twist
- Mix in chopped jalapeños and cheddar for something savory
- Use whole wheat flour for a heartier version
- Top with everything bagel seasoning, garlic flakes, or shredded cheese
Why You’ll Keep Making These
There’s something incredibly grounding about the process — mixing, kneading, shaping, boiling, baking. It’s simple and hands-on in the best way. And the payoff? A bagel that’s fresh, chewy, and far better than anything from a bag.
Even better, once you make a batch or two, it becomes second nature. You’ll be cranking out bagels like a pro — ready for breakfast sandwiches, cream cheese schmears, or just snacking straight from the rack.
