It’s taken me years to get my bagel recipe just the way I like it and today I’m sharing how to make homemade bagels with some tips to make it perfectly delicious and chewy. Bagels are a staple in our home and we enjoy them not just at breakfast but as a sandwich base for lunch or when we go on hikes.
If you enjoy bagels, you might want to check out how to make English Muffins from scratch or homemade naan.
This article is part of my homestead cooking series where I share how to make from-scratch food instead of buying it at the grocery story. From homemade bread and jelly to homemade condiments. I'm Gretchen and I've been homesteading for over 15 years. Here at the Backyard Farming Connection, I connect the lines between growing your own food, raising your own animals, and putting it all together in the kitchen.
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Homemade Bagels (Classic & Foolproof)
There’s something incredibly satisfying about pulling a tray of golden, chewy bagels out of your own oven.
If you’ve ever assumed bagels were too complicated to make at home, this recipe is going to change your mind.
These homemade bagels are:
- chewy on the inside
- lightly crisp on the outside
- sturdy enough for cream cheese, eggs, or sandwiches
- and surprisingly simple to make from scratch
No special equipment. No overnight fermentation. Just one bowl, one rise, and a quick boil before baking.
If you enjoy baking your own bread, English muffins, or soup-and-bread meals from scratch, this bagel recipe fits right into that rhythm.
Why homemade bagels are worth making
Store-bought bagels are convenient, but they’re often soft, bready, and lack that classic chew.
Real bagels get their texture from a short boil before baking — and once you try it at home, you’ll see how easy that step really is.
The result is a bagel that:
- holds its shape
- toasts beautifully
- and tastes fresh for days
They also freeze extremely well, which makes them perfect for weekend batch baking.
What makes this recipe foolproof
This recipe keeps things simple and flexible:
- You can use a stand mixer or mix by hand
- You don’t need specialty flour (though bread flour gives the best chew)
- The dough is forgiving and easy to shape
If you’ve made basic bread dough before, you can absolutely make bagels.
A few quick tips before you start
Use warm, not hot, water
About 110°F is perfect. Hot water can kill your yeast and stop the dough from rising.
Don’t skip the boiling step
This is what gives bagels their signature texture. It only takes a minute per bagel and makes a huge difference.
Longer boil = chewier bagels
If you love that classic New York–style chew, boil closer to 45 seconds per side.
Top them while they’re wet
The toppings stick best right after boiling, before they go into the oven.
How we love to serve them
These bagels are perfect for:
- homemade cream cheese spreads
- breakfast sandwiches with eggs and greens
- smoked salmon boards
- or simply toasted with butter and jam
They also pair beautifully with soup nights — especially if you like building simple, from-scratch meals at home.
Perfect for batch baking
Once cooled, slice and freeze your bagels in an airtight bag.
They go straight from freezer to toaster and taste just as good as fresh.
Step By Step Guide to Making Bagels
Activate the yeast: In a large bowl or stand mixer, combine warm water, sugar, and yeast. Stir gently and let sit for 5–7 minutes, until foamy. (If it doesn’t foam, your yeast is tired—start fresh.)
Add flour and salt to the yeast mixture. Mix until a stiff dough forms. Knead: By hand: 8–10 minutes or Stand mixer: 5–6 minutes with dough hook. The dough should be smooth, firm, and slightly tacky—not sticky.
First rise: Place dough in a lightly oiled bowl, cover, and let rise for 60–90 minutes, or until doubled in size.
Shape the bagels: Punch down dough and divide into 8 equal pieces. Roll each into a ball, then poke a hole through the center with your thumb. Gently stretch to about 1½–2 inches wide (they shrink back a bit).
Place shaped bagels on a parchment-lined baking sheet, cover lightly, and rest for 15 minutes.
Preheat oven to 425°F.
Boil the Water: Bring water, honey (or sugar), and baking soda to a gentle boil. Boil bagels 30–45 seconds per side—longer boil = chewier bagel. Remove with slotted spoon and place back on baking sheet.
Top & bake: Sprinkle with desired toppings while bagels are still wet. Bake for 20–25 minutes, rotating halfway, until deeply golden brown.
Cool: Let cool for 10–15 minutes before slicing—if you can wait
Ingredients
Method
- Activate the yeast: In a large bowl or stand mixer, combine warm water, sugar, and yeast. Stir gently and let sit for 5–7 minutes, until foamy. (If it doesn’t foam, your yeast is tired—start fresh.)
- Add flour and salt to the yeast mixture. Mix until a stiff dough forms. Knead: By hand: 8–10 minutes or Stand mixer: 5–6 minutes with dough hook. The dough should be smooth, firm, and slightly tacky—not sticky.
- First rise: Place dough in a lightly oiled bowl, cover, and let rise for 60–90 minutes, or until doubled in size.
- Shape the bagels: Punch down dough and divide into 8 equal pieces. Roll each into a ball, then poke a hole through the center with your thumb. Gently stretch to about 1½–2 inches wide (they shrink back a bit).
- Place shaped bagels on a parchment-lined baking sheet, cover lightly, and rest for 15 minutes.
- Preheat oven to 425°F.
- Boil the Water: Bring water, honey (or sugar), and baking soda to a gentle boil.
- Boil bagels 30–45 seconds per side—longer boil = chewier bagel. Remove with slotted spoon and place back on baking sheet.
- Top & bake: Sprinkle with desired toppings while bagels are still wet. Bake for 20–25 minutes, rotating halfway, until deeply golden brown.
- Cool: Let cool for 10–15 minutes before slicing—if you can wait
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