How to Make Bagels at Home: A Weekend Project Worth Waking Up For

Homemade bagels need a few basic ingredients, a little kneading, and one extra step before baking: a quick boil. You do not need special equipment. Set aside a relaxed morning, follow the steps below, and you can make eight chewy bagels at home.

What You’ll Need

For 8 bagels

• 4 cups bread flour, about 500 grams, plus a little more for kneading
• 2¼ teaspoons active dry yeast
• 1 tablespoon sugar
• 1½ teaspoons salt
• 1⅓ cups warm water, about 105°F to 110°F
• 1 tablespoon honey or sugar for the boiling water, optional
• Toppings, such as sesame seeds or everything seasoning
• 1 egg, beaten for an optional topping wash

Bread flour gives bagels a pleasantly chewy bite. All-purpose flour also works, though the texture may be a little softer.

You’ll also need a large bowl, a baking sheet, parchment paper, a wide pot, and a slotted spoon. A thermometer can help check the water temperature, but it is not essential. The water should feel warm, not hot.

A Simple Weekend Schedule

Plan for about three hours from mixing to cooling. Much of that time is hands-off while the dough rises.

1. Mix and knead: about 20 minutes
2. Let the dough rise: about 1 to 1½ hours
3. Shape and rest: about 20 minutes
4. Boil and bake: about 45 minutes
5. Cool: at least 10 minutes

Rise time can vary with your kitchen temperature. Look for dough that has grown noticeably puffy rather than watching the clock alone.

Make the Dough

If using active dry yeast, stir it into the warm water with the sugar. Let it sit for about five minutes. It may look a little foamy. If using instant yeast, you can mix it directly into the flour.

In a large bowl, stir together the flour and salt. Add the yeast mixture. Mix until the dough comes together in a rough ball. If dry flour remains at the bottom, add water one teaspoon at a time.

Bagel dough should feel firmer than soft sandwich-bread dough. If it feels sticky, add a little flour as you knead.

Turn the dough onto a lightly floured counter. Knead for 8 to 10 minutes, pressing and folding until it feels smoother and springs back when gently pressed. No stand mixer is needed.

Place the dough in a lightly oiled bowl. Cover with a clean towel or reusable cover. Let it rise in a warm spot until puffy, about 1 to 1½ hours.

Shape the Bagels Without Special Equipment

Press the dough gently to release some air. Divide it into eight similar pieces. For even bagels, divide the dough in half, then divide each half into four.

Shape each piece into a ball. To make the classic ring, poke a floured finger through the center. Gently stretch the opening until it is about 1½ inches wide. Make the hole a little larger than you think it needs to be. It will shrink as the dough rests and bakes.

Set each shaped bagel on a parchment-lined baking sheet. Cover loosely and let them rest for about 10 minutes while you prepare the pot and oven.

Why Boil Bagels Before Baking?

Boiling sets the outside of the dough before it goes into the oven. That helps create the smooth, chewy crust that makes bagels different from ordinary bread rolls.

Bring a wide pot of water to a gentle boil. Add honey or sugar if you like. It is optional, but it adds a little color and shine to the crust.

Lower two or three bagels into the water at a time. Avoid crowding the pot. Boil for about 30 to 45 seconds on each side, then lift them out with a slotted spoon. A slightly longer boil gives you a chewier result. The bagels may look a little wrinkled or puffy when they come out. That is normal.

Place the boiled bagels back on the lined baking sheet. If you want toppings, brush the tops with beaten egg and add sesame seeds, poppy seeds, or seasoning while they are damp.

Bake Until Golden

Heat the oven to 425°F while the bagels rest. Bake for 20 to 25 minutes, until the tops are golden brown. Rotate the baking sheet once if your oven browns unevenly.

Move the bagels to a rack and let them cool for at least 10 minutes before slicing. The inside finishes setting as it cools. Serve plain, toasted, or with cream cheese, butter, or your favorite sandwich filling.

Easy Bagel Flavor Variations

Keep the basic dough the same, then change the toppings or add-ins.

• Everything: Sprinkle on everything seasoning after brushing the boiled bagels with egg.
• Sesame: Add white or black sesame seeds to the tops.
• Cinnamon raisin: Knead in ½ cup raisins and 1 teaspoon cinnamon near the end of kneading. Keep the raisins tucked into the dough so they do not scorch on the outside.
• Jalapeño cheddar: Knead in about ½ cup shredded cheddar and 1 to 2 tablespoons finely chopped jalapeño. Drain and pat jarred jalapeños dry first. For another savory bake with the same familiar flavors, try jalapeño cheese bread from the farmhouse bakery.

Homemade Bagels or Farmhouse Bakery Bagels?

Making bagels at home gives you control over the size, toppings, and timing. It also gives you a simple baking project to share with family. The process is manageable, but it does take a few hours from mixing through baking.

Choose a farmhouse bakery when you want fresh bread and treats without setting aside the morning. From the Oven makes home-baked breads, treats, and good things to eat for sharing. Browse the offerings to see what’s available.

If you enjoy planning a weekend bake, you may also like Cinnamon Rolls vs. Sourdough Cinnamon Rolls. It covers two more options for a homemade breakfast.

Store and Refresh Bagels

Bagels are best on the day they’re baked. Once cool, keep any you’ll eat soon in a paper bag or bread box at room temperature for up to two days. Avoid refrigerating them, since that can make them stale faster.

For longer storage, slice the bagels, place them in a freezer-safe bag, and freeze. Toast slices straight from frozen, or let a whole bagel thaw at room temperature before warming.

To refresh a day-old bagel, sprinkle the outside lightly with water and warm it in a 350°F oven for about 5 to 8 minutes. For a quicker option, slice and toast it.

Ready to Bake?

Gather the flour, yeast, and a wide pot. Shape simple rings by hand, boil them briefly, then bake until golden. Your kitchen-made bagels are ready to share.