If you’ve ever wanted to make bakery-style bagels at home, this easy homemade bagel recipe is the perfect place to start. These bagels are chewy on the inside, golden on the outside, and intentionally kept plain, so you can turn them into any flavor you want.
From everything bagels and asiago cheese to cinnamon sugar or jalapeño cheddar, this base recipe lets you customize each batch without needing a different dough every time. Once you learn the simple boiling-and-baking method, you’ll never go back to store-bought bagels again.
Why You’ll Love This Homemade Bagel Recipe
- Uses simple pantry ingredients
- No complicated techniques
- Perfect chewy texture (thanks to boiling)
- One dough = endless flavor options
- Great for breakfast, brunch, or meal prep
Ingredients
Plain Bagel Dough
- 4 cups bread flour (plus more for dusting)
- 1 tablespoon granulated sugar
- 2¼ teaspoons active dry yeast (1 packet)
- 1½ teaspoons salt
- 1¼ cups warm water (105–110°F)
Boiling Bath
- 8 cups water
- 1 tablespoon sugar or honey
Optional Egg Wash
- 1 egg white
- 1 tablespoon water
How to Make Homemade Bagels
1. Make the Dough
In the bowl of a stand mixer fitted with the dough hook, combine warm water, yeast, and sugar. Let sit for about 5 minutes, until foamy.
Add the flour and salt. Mix on low speed until a stiff dough forms, then knead on medium-low for 6–8 minutes, until smooth and elastic. The dough should be firm but not sticky.
2. Let the Dough Rise
Form the dough into a ball and place it in a lightly greased bowl. Cover and let rise in a warm spot for 1 hour, or until doubled in size.
3. Shape the Bagels
Punch down the dough and divide it into 8–10 equal pieces. Roll each piece into a smooth ball. Poke a hole through the center with your finger and gently stretch into a bagel shape.
Place shaped bagels on a parchment-lined baking sheet. Cover loosely and let rest for 15–20 minutes.
4. Boil the Bagels
Preheat oven to 425°F.
Bring the water and sugar (or honey) to a gentle boil. Boil bagels for about 30 seconds per side. Remove with a slotted spoon and return to the baking sheet.
5. Add Toppings (Optional)
Whisk egg white and water together. Brush over bagels if using toppings.
➡️ Leave plain or add toppings now.
6. Bake
Bake for 20–25 minutes, until golden brown. Transfer to a wire rack and cool before slicing.
Bagel Topping & Flavor Ideas
This dough is meant to be customized. Try:
- Everything bagel seasoning
- Sesame or poppy seeds
- Shredded cheddar, asiago, or mozzarella
- Garlic & herb blend
- Cinnamon sugar
- Jalapeño and cheese
- Blueberries (knead in gently during shaping)
Tips for the Best Homemade Bagels
- Bread flour gives the best chewy texture
- Don’t skip the boiling step — it’s essential
- Keep dough plain so toppings don’t burn
- Let bagels cool before slicing for clean cuts
How to Store Homemade Bagels
- Store at room temperature for up to 2 days
- Freeze sliced bagels for up to 3 months
- Toast straight from frozen for best results
Plain Homemade Bagels (Easy & Customizable)
- Total Time: 1 hour 45 minutes
- Yield: 8–10 BAGELS 1x
Description
These easy homemade bagels are chewy, golden, and made with a simple plain dough so you can customize them with any toppings or flavors you love. Perfect for breakfast, brunch, or meal prep.
Ingredients
Bagel Dough
-
4 cups bread flour (plus more for dusting)
-
1 tablespoon granulated sugar
-
2¼ teaspoons active dry yeast
-
1½ teaspoons salt
-
1¼ cups warm water (105–110°F)
Boiling Bath
-
8 cups water
-
1 tablespoon sugar or honey
Egg Wash (Optional)
-
1 egg white
-
1 tablespoon water
Instructions
-
In the bowl of a stand mixer fitted with the dough hook, combine warm water, yeast, and sugar. Let sit for 5 minutes until foamy.
-
Add flour and salt. Mix on low speed until a stiff dough forms, then knead for 6–8 minutes until smooth and elastic.
-
Shape dough into a ball, place in a lightly greased bowl, cover, and let rise for 1 hour or until doubled in size.
-
Punch down dough and divide into 8–10 equal pieces. Roll into balls, poke a hole in the center, and gently stretch into bagel shapes.
-
Place bagels on a parchment-lined baking sheet, cover loosely, and rest for 15–20 minutes.
-
Preheat oven to 425°F.
-
Bring water and sugar (or honey) to a gentle boil. Boil bagels for 30 seconds per side, then remove with a slotted spoon.
-
Whisk egg white and water together and brush over bagels if using toppings.
-
Bake for 20–25 minutes, until golden brown. Cool on a wire rack before slicing.
Notes
-
Bread flour gives the best chewy texture
-
Do not skip boiling — it’s essential for classic bagels
-
Keep dough plain and add toppings after boiling
-
Let bagels cool before slicing for clean cuts
- Prep Time: 1 HOUR 20 MINUTES
- Cook Time: 25 MINUTES
- Category: BREAD | BRUNCH
- Method: BOILED | BAKED
- Cuisine: American
Frequently Asked Questions
Do bagels really need to be boiled before baking?
Yes. Boiling bagels is what gives them their classic chewy texture and shiny exterior. Skipping this step will result in bread that tastes more like a roll than a true bagel.
Can I make this bagel dough ahead of time?
Yes. After shaping the bagels, you can refrigerate them overnight. Let them come to room temperature for about 20 minutes before boiling and baking.
What is the best flour to use for homemade bagels?
Bread flour works best because it has a higher protein content, which creates the chewy texture bagels are known for. All-purpose flour can be used, but the bagels will be slightly softer.
How long should I boil bagels?
Boil bagels for about 30 seconds per side. Boiling longer will make the bagels chewier, while shorter boiling time creates a softer texture.
Can I add flavors or mix-ins to the dough?
Yes. This dough is meant to stay plain so you can customize it. Add toppings after boiling or gently knead in ingredients like cheese, herbs, or blueberries during shaping.
Why didn’t my bagels rise?
Bagels may not rise if the yeast is old, the water was too hot or too cold, or the dough wasn’t placed in a warm enough spot to rise.
How do I store homemade bagels?
Store bagels at room temperature for up to 2 days. For longer storage, slice and freeze them for up to 3 months.
Can I freeze homemade bagels?
Yes. Once fully cooled, slice the bagels and freeze in an airtight bag. Toast directly from frozen for best results.
Final Thoughts
This plain homemade bagel recipe is the perfect foundation for creating your favorite bagel flavors at home. Whether you’re baking for a weekend brunch or stocking the freezer, these bagels are simple, flexible, and incredibly satisfying.
Once you master the base, the possibilities are endless.
