Homemade Bagel Recipe - Immaculate Bites

My homemade bagel recipe is an easy treat that takes you halfway across the world with its taste. You’ll love everything about these uniquely boiled and then baked goods, from their tempting aroma to their chewy texture!

Chewy bagels bring back fun memories, like the time I went to New York for a quick vacation. As a foodie, I didn’t want to let the moment pass without trying the city’s iconic eats. So I tried the traditional hot dogs, New York pizza, and, of course, the classic bagel. I was hooked so fast that I wanted to buy them in bulk to take them home with me.

The soft chewiness with the slightly nutty flavor was exactly what my palate wanted. A generous spread of cream cheese with lox made it even better!

Since a trip to New York can set you back a lot, you might want to try your hand at making homemade bagels. Enjoying them for breakfast will have you feeling like you’re in the Big Apple!

What Makes a Bagel?

Although bagels are known as an NYC icon, Jews in Poland were enjoying them back in the 1600s. Our modern word comes from the old Yiddish word “bajgel,” pronounced as “bey-gal,” which roughly translates to a “ring” or “bracelet”.

Poppy and sesame seeds are traditional toppings for extra nuttiness. What makes these beauties different is boiling them before baking. The resulting dense, chewy texture makes it popular among bread lovers! The saying, “If it isn’t boiled, it’s just a bun with a hole in it,” is true.

How to Make Homemade Bagels

Prepare the Dough

1. Activate Yeast – Combine the warm water, sugar, and yeast in a large bowl. Let it sit for about 5 minutes to dissolve the sugar and activate the yeast. (Photo 1)
2. Knead – Add 3 cups of the bread flour and the salt. Use the dough hook attachment if using a stand mixer. Mix for about 8-10 minutes, adding more flour a little at a time until it forms a firm dough. If mixing by hand, knead your dough on a lightly floured surface for 8-10 minutes or until smooth. (Photos 2-3)
3. Rise – Place the dough in a large oiled bowl and turn it to coat it in the oil. Cover it loosely with a clean cloth and let it rise in a warm, draft-free place for 1-2 hours or until doubled. (Photo 4)

1. Form Rolls – As soon as the dough doubles in size, punch it down and place it on a lightly floured work surface. Divide the dough into 8 pieces (for evenly sized bagels, use a kitchen scale to measure). Roll the dough pieces on the board to form a ball, then flatten them gently. (Photos 5-9) 

1. The Hole – Dust your thumb or pointer finger with flour and press a hole in the middle of the ball. Then, stretch it to form a 1½-inch hole or an evenly shaped ring. (Photo 10)
2. Rest – Place the bagels on a greased sheet pan. Cover with a damp cloth and let them rest for 10-12 minutes.

Boiling

1. Preheat the oven to 425ºF (220ºC). Line a baking sheet with parchment paper and set aside.
2. Boil – Fill a pot about ¾ full of water and bring it to a boil. Add the bagels a few at a time, being careful not to overcrowd the pot. Boil the bagels for 45 seconds, flip, and boil for another 45-60 seconds. The longer you boil bagels, the chewier they get.
3. Drain – Remove the bagels with a slotted spoon and place them on a paper towel to soak up excess water. Repeat the process with the rest of the bagels. Arrange them on the prepared baking sheet.

1. Egg Wash – Optional: Mix the egg, water or milk, and salt, brush it over the bagels, and top them with your desired seasoning mix or seeds to give them a beautiful, glossy crust. (Photos 11-12)
2. Bake for 20-25 minutes or until golden brown. Remove the bagels from the baking pan and transfer them to the wire racks to cool.
3. Serve with cream cheese, lox, and other desired fillings.

Recipe Tips

• Bread flour has a high protein content, which makes it ideal for bagels. You can use all-purpose flour, but the texture won’t be as chewy
• Bagel dough is drier than regular bread dough, with a hydration percentage of around 50%. That means you’ll have a stiff, firm dough. That may be while they boiled them
• New Yorkers claim that the high quality of local water is what makes the pizza and bagels amazing. Who am I to argue? So, use filtered water if possible
• DIY bagel chips are a cinch. Thinly slice the bagels, brush them with olive oil, and sprinkle with sea salt and Italian seasonings. Then bake them at 350℉ (180℃) for 15-20 minutes (stirring them every 5 minutes) or until crispy

Make-Ahead and Storage Instructions

No preservatives means they’re healthier, but homemade bagels are best the same day they come out of the oven. They’ll last 2-3 days in a paper bag at room temperature, and you can refresh them by toasting them.

I love making enough for a week or two and then freezing the extras. If you freeze them individually, you can pop out what you want at that moment and toast them for a quick fix.

How to Enjoy Homemade Bagels

The best part about bagels is that you can fill them with almost anything. From the traditional cream cheese and lox (cured salmon) to smoked ham, it’s A-OK.

I usually drizzle them with my own special mix by combining chopped dill and olive oil. If my taste buds had hands, they’d be clapping right now.

Turning them into a bacon and egg sandwich for a well-balanced breakfast makes McDonald’s and Starbucks unnecessary. And deviled ham on a bagel is pure yum.

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This blog post was originally published in December 2021 and has been updated with additional tips and beautiful photos