Homemade Bagels

Homemade New York Style Bagels deliver the perfect balance of a chewy, dense interior and a crisp, golden-brown crust. With this simple recipe, you can recreate the iconic taste and texture of classic bagels right in your own kitchen.

Making homemade bagels is an incredibly rewarding kitchen project that results in chewy, crusty, and utterly delicious bagels fresh out of the oven. Whether you’ve been inspired by your local bagel shop or just want to try something new in the kitchen, this recipe for homemade bagels guide will help you make perfect DIY bagels. It’s a fun weekend project that, while time-consuming, yields a batch of bagels far superior to anything you can find in the store.

Homemade bagels have a distinctive chewy texture thanks to the boiling step before baking, and the fresh-from-the-oven aroma is unmatched. This recipe yields about a dozen bagels and involves a slow rise and rest period, so be sure to plan ahead. But don’t worry—the results will be more than worth the time.

Why Make Bagels at Home?

Making bagels at home might sound intimidating, but it’s actually very doable with the right ingredients and a bit of time. The beauty of homemade bagels is that you have full control over the texture, flavor, and toppings. You can also experiment with different syrups and flours for subtle flavor variations.

Plus, the joy of pulling a batch of fresh bagels from the oven and enjoying them warm is simply unbeatable. These bagels are great for a weekend breakfast, brunch, or as a gift for friends and family!

What You’ll Need to Make Homemade Bagels

Here’s a rundown of the ingredients, equipment, and some helpful tips for the best results:

Ingredients for the Dough:

• 2 ¼ cups (530 ml) lukewarm water (105°F–110°F)
• 2 tablespoons barley malt syrup (or honey, maple or molasses) 
• 2 ¼ tsp (¼ ounce, 1 packet) active dry yeast 
• 6 ½ cups (885 grams) bread flour (for chewier bagels) 
• 1 Tbsp (15 grams) salt
• Neutral oil (for greasing the baking sheets)

For the Boiling Water:

• 1 teaspoon baking soda
• ¼ cup (60 ml) barley malt syrup (or honey, maple or molasses) 

Optional Toppings:

• 2 Tbsp (30 grams) Toppings, optional: sesame seeds, poppy seeds, caraway seeds, dried minced garlic, dried minced onion, or flaky salt

Substituting Barley Malt Syrup

Barley malt syrup adds a distinct malty flavor and helps achieve the golden-brown color on the bagel crust. However, you can substitute it with other syrups or sweeteners. Here’s how each will affect the final product:

• Maple Syrup: Maple syrup has a distinct sweetness and flavor that will slightly alter the bagel’s taste, making them a little sweeter but still chewy. It also won’t contribute the same dark color as barley malt syrup.
• Honey: Honey will add a subtle floral sweetness and can make the bagels slightly softer. It will not produce the same malty flavor, but it’s an excellent option for a lighter, naturally sweet bagel.
• Molasses: Molasses is a good substitute for barley malt syrup, though it will provide a deeper, richer flavor and a darker color. It’s slightly less sweet and more robust, so it will impact the flavor profile, giving the bagels a more intense sweetness.
• Black Treacle: A British alternative to molasses, black treacle will give your bagels a very rich, somewhat bitter sweetness and a dark, deep color. Use it as a 1:1 substitute for barley malt syrup.
• Plain Sugar: If you opt for plain white sugar, you’ll miss out on the maltiness and depth that barley malt syrup provides. The texture of the bagels will remain similar, but the flavor will be much more neutral, and the crust may not have the same golden hue.

Equipment

• Scale (optional but recommended for accurate measurements)
• Small bowl for mixing yeast
• Large mixing bowl
• Flexible spatula or wooden spoon
• Bench scraper
• Large Dutch oven or pot for boiling
• Parchment paper
• Baking sheets
• Slotted spoon or spider for boiling
• Tea towel
• Plastic wrap for proofing
• Wire rack for cooling
• Serrated knife for slicing

How to Make Homemade Bagels

Making bagels at home might sound like a bit of a project, but trust me, it’s totally worth it. There’s something so satisfying about pulling a batch of fresh, chewy bagels out of the oven, and once you’ve tasted them, store-bought bagels will never be the same.

Here’s how to do it, step by step:

Start by preparing the yeast mixture. In a small bowl, combine ½ cup lukewarm water with 2 tablespoons barley malt syrup and the yeast. Whisk it together and let it sit for about 5 minutes. You’re looking for the yeast to get nice and foamy—it’s a sign that it’s alive and ready to go.

Next, move on to mixing the dough. In a large bowl, combine your bread flour and salt (and whole-wheat flour, if you’re using it). Create a little well in the center, then pour in your yeast mixture and the remaining 1 ¾ cups lukewarm water. Mix everything together with a spoon or spatula until the dough starts to come together. At this point, it might look a little shaggy, but that’s totally normal.

Now, it’s time to knead. Transfer the dough to a clean surface and start kneading by hand. This is where the magic happens—kneading for about 15–20 minutes develops the gluten and gives the bagels that chewy texture we love. The dough should become smooth, firm, and just slightly tacky. If it’s sticking to your hands, sprinkle a little more flour, but be careful not to overdo it.

In the end, you should have a smooth, elastic ball of bagel dough that’s firm and cohesive.

Once the dough is kneaded to perfection, shape it into a ball, dust it lightly with flour, and place it in a large bowl. Cover it with a damp towel and let it rise at room temperature for about 1½ to 2 hours, or until it doubles in size.

When the dough has risen, it’s time to punch it down. Give it a light tap with your fist to release the air, then turn it out onto your work surface. Use a bench scraper (or your hands) to divide the dough into 12 equal pieces—about 4 ⅓ ounces each. If you want smaller bagels, you can divide it into 13 pieces instead.

Now, shape each piece into a ball by pulling the edges toward the center and pinching them closed. After that, roll each ball under your hand to form a nice, tight dome. Let them rest for 5 minutes, covered with a damp towel.

Next up: shaping the bagels. Take each ball and roll it into a 9-inch long rope. Then, wrap the rope around your hand, overlapping the ends by about an inch or so. Roll the ends together under your hand to seal them into a ring. Stretch and adjust the shape if needed, and then place each bagel onto a parchment-lined baking sheet.

Once all the bagels are shaped, cover them with plastic wrap and a damp towel. Now comes the hard part—waiting!

Pop the baking sheets in the fridge to let the bagels proof slowly for 4 hours up to 24 hours. This slow rise helps build a better flavor, so don’t rush it!

When you’re ready to bake, preheat your oven to 450°F (230°C). Fill a large Dutch oven halfway with water and bring it to a boil. Once it’s bubbling away, whisk in 1 teaspoon baking soda and ¼ cup barley malt syrup (or more, depending on how dark you want the water). You’re looking for the water to have a strong tea-like color. Bring it back to a boil and skim off any foam that rises to the top.

Now comes the fun part—boiling the bagels. Take the baking sheets out of the fridge and drop one bagel into the boiling water. If it floats, you’re good to go. If it sinks, give it a bit more time to proof. Carefully lower the bagels into the water, one at a time, and boil for 1 minute per side. They’ll puff up in the water and then shrink back slightly when you pull them out. It’s totally normal!

If you’re adding toppings, now’s the time to get them ready. On separate plates, arrange your favorite toppings—sesame seeds, poppy seeds, flaky salt, or whatever you love on your bagels. After boiling each bagel, dip it into the toppings to coat both sides, then place it back on the parchment-lined baking sheet.

Once all your bagels are topped, pop the baking sheet into the oven and bake for 20–25 minutes, rotating the sheet halfway through. You want them to be deeply golden brown, and for a crispier crust, you can spritz them with a little water before baking.

When they’re done, transfer the bagels to a wire rack and let them cool completely before slicing with a serrated knife. It’s tempting to cut into them right away, but letting them cool will give you the best texture.

And there you have it—delicious, homemade bagels that will make you the hero of your kitchen. Enjoy!

Tips for the Best Homemade Bagels

• Use Bread Flour: Bread flour is the best option for bagels because it has a higher protein content, which helps with gluten development, giving you that chewy texture. If you don’t have it, you can substitute all-purpose flour, but the result might be a bit softer.
• Resting the Dough: Letting the dough rest for a few minutes after shaping helps it relax and makes it easier to form into bagels. If you skip this step, the dough can be tight and harder to shape.
• Cold Fermentation is Key: The slow, cold rise in the fridge enhances both the flavor and texture of your bagels. Try to plan ahead so you can let them rest in the fridge for at least 4 hours, or even overnight. The dough will rise more slowly, developing a deeper, more complex flavor.
• Use a Slotted Spoon or Spider: When boiling your bagels, a slotted spoon or spider (a large, flat strainer) makes it easy to lift them in and out of the water. This will help you avoid damaging the shape.
• Don’t Overcrowd the Pot: When boiling, make sure the bagels have enough space in the pot to float freely. Boil in batches if necessary to ensure they don’t stick together or crowd the pot.
• Experiment with Toppings: Classic sesame or poppy seeds are always a hit, but don’t be afraid to get creative! Try topping your bagels with garlic, onion, caraway seeds, or flaky sea salt. You can even make “everything” bagels by mixing different toppings together.
• Cool Before Slicing: Allow the bagels to cool completely on a wire rack before slicing. Cutting into them too early can affect the texture, as the steam needs to escape to finish the cooking process inside.
• Freezing Bagels: Bagels are best eaten the day they’re baked, but they freeze well! Store them in a resealable plastic bag and freeze for up to a month. To refresh, just toast them or reheat in the oven.