Home » Recipes » Breads » Yeast Breads » Homemade Bagels {Step-by-Step}
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4.78 stars (87 ratings)Apr 18, 2011211
Looking for homemade, from-scratch bagels that are as delicious as store bought? Check out this post for step-by-step instructions!
I have two main goals in life:
1) Raise non-smelly, sensitive, caring boys and 2) help everyone conquer making and baking yeast breads at home.
I love to make bread (in any form) and more than that, I love to eat it.
There is something about fresh bread that just does me in. And when I figure out I can make specialty breads at home that are just as delicious for a fraction of the cost…well, I’m sunk.
Over the next few weeks, I’ll be sharing some unique bread recipes that don’t necessarily follow the parameters of typical roll/bread dough. I’ll be including in-depth step-by-step instructions so you can make them right along with me. I am not a bread-making expert by any means, so let me emphasize that if I can make these, you can, too!
Today is bagel day. I wish every day could be bagel day since I love bagels oh so very much.
I have another recipe for bagels residing on this site. They are fantastic. And so is the recipe below. They both come from King Arthur Flour – the main difference in the recipes being that the old recipe requires a starter (flour, water, yeast mixed the night before and left to bubble overnight) which creates a bit more flavor in the bagels.
The recipe I’m sharing today creates equally delicious bagels but without having to think too far ahead. (Incidentally, you can use the step-by-step guide with either recipe, especially for the shaping/boiling part.)
These bagels are dense and chewy and so magnificent with a slather of cream cheese that it is unspeakable. I always double the batch so we can have some to freeze and eat for breakfast/snacks. Asiago bagels are my dream bagel of choice and the kind pictured in this post, but the options are endless.
Who knew bagels could be so easy and fun to make at home (my kids love to help with the process – especially poking the holes part)?
I’m not sure that I can count the success of goal #1 yet, but if even one of you makes these and loves them as much as I do…well, I’ll consider my life mostly complete.
One Year Ago: Tender Pork Chops with Apples and Onions
Two Years Ago: Baby, Baby Cupcakes
Three Years Ago: Tacos Supreme
Homemade Bagels
Yield: 8 bagels
Prep Time: 2 hours hrs 35 minutes mins
Cook Time: 25 minutes mins
Total Time: 3 hours hrs
4.78 stars (87 ratings)
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Ingredients
Dough:
- 1 tablespoon instant yeast
- 4 cups (568 g) bread flour (see note for variations)
- 2 teaspoons salt
- 1 tablespoon brown sugar
- 1 ½ cups warm water
Water Bath:
- 2 quarts water
- 2 tablespoons brown sugar
- 1 tablespoon granulated sugar
Instructions
Manual/Mixer Method: To make this dough by hand or in a mixer, combine all of the dough ingredients and knead vigorously, by hand for 10 to 15 minutes, or by machine on medium-low speed for about 10 minutes. Since a high-protein bread flour is used here (or a combination of all-purpose flour and gluten), it takes a bit more effort and time to develop the gluten. The dough will be stiffer than other soft yeast doughs but will still be pliable and smooth once it has finished kneading. It should be stiff and floured enough not to leave much residue on your fingers after pinching a piece but not so stiff that you can’t easily pinch off pieces of dough and work with it. Place the dough in a lightly greased bowl and cover with lightly greased plastic wrap. Set it aside to rise for 1 to 1 1/2 hours until it is noticeably puffy.
Bread Machine Method: Place all of the dough ingredients in the pan of the machine, program the machine for Dough or Manual, and press Start. Check the dough after 10 minutes; it should be quite stiff, and won’t have formed a smooth ball. The dough will feel quite firm when you poke your finger into it. Allow the machine to complete its cycle, then complete bagels as instructed below.
Transfer the puffed/risen dough to a work surface and divide the dough into eight equal pieces. Working with one piece at a time, roll it into a smooth, round ball. Place the balls on a lined or lightly greased baking tray and cover lightly. Let them rest for 30 minutes. They’ll puff up very slightly.
Once they have rested, one-by-one, use your thumb to poke a hole through the center of each ball then twirl the dough and use your other fingers to stretch the hole until it is about 1 to 2 inches in diameter. The entire bagel will be around 4 inches across. Place the shaped bagels on a lined baking tray (the same one that you’ll bake them on).
Prepare the water bath by heating the water and sugars to a very gentle boil in a large, wide-diameter pan. You can use a large pot or a deep straight-edged skillet. Preheat your oven to 425°F.
Transfer the bagels, three or four at a time, to the simmering water. Increase the heat under the pan to bring the water back up to a gently simmering boil, if necessary. Cook the bagels for 2 minutes, flip them over using a wide spatula, and cook 1 minute more. Using a wide spatula, carefully remove the bagels from the water and place them back on the baking sheet. Repeat with the remaining bagels.
Top the bagels with your desired ingredients. If you are going to use a dry topping, such as sesame seeds or poppy seeds, whisk together 1 egg white with 1 tablespoon water and brush each bagel with the mixture before topping heavily with sesame seeds, poppy seeds, etc. If using Asiago or another cheese, there is no need to brush the bagels with an egg white glaze, simply place the shredded cheese on the bagels.
Bake the bagels for 20 to 25 minutes, or until they’re as deep brown as you like. Remove the bagels from the oven, and cool completely on a wire rack.
I only bake one sheet of bagels at a time, even though I usually double the batch and have four sheets of bagels ready to be baked. The bagels that have been boiled, placed on the baking pans, topped with cheese and then sat and rested for 20-30 minutes while the other bagels baked – well…they actually turned out more rounded and golden brown than the ones that were baked right away. So there is no harm in boiling all the bagels at once and letting them hang out on the baking sheets while the other bagels bake.
Notes
Flour: I never have bread flour on hand, so I always use all-purpose flour, subbing 1 tablespoon of vital wheat gluten in for every cup of flour (or 1 tablespoon gluten for about every 5 ounces of flour if you prefer to weigh your ingredients).
For This Doubled Recipe: I use 16 ounces of whole wheat flour, about 3 ounces of gluten, and I use all-purpose flour for the rest (about 15 ounces – exact amount will depend on elevation, humidity, how you measure flour, etc).
Author: Mel
Course: Bread
Serving: 1 Bagel, Calories: 250kcal, Carbohydrates: 51g, Protein: 8g, Fat: 1g, Saturated Fat: 1g, Sodium: 598mg, Fiber: 2g, Sugar: 6g
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Recipe Source: adapted slightly and expounded upon from King Arthur Flour
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Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.
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posted on April 18, 2011 (last updated November 5, 2022)
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211 comments on “Homemade Bagels {Step-by-Step}”
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Josie Shigeno — Reply
So good! Easy and very tasty. my yeast was expired and they still worked out great!
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Tracey — Reply
Well, apparently I worked the dough too much to make the holes larger, because they hardly rose at all in the oven. So they look pretty sad. HOWEVER, I sprinkled them with Asiago cheese before baking and they taste divine! Next time I’ll try not to stretch them so much when making the holes.
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Genelle Bunney — Reply
I made put attempted to be a quadruple batch of the dough in my Bosch mixer but the last time I made it my honey said they weren’t quite big enough so I measured them all out at 6 ounces apiece and they’re really fabulous. You got a great recipe and I have out of the main recipe. Topped with everything seasoning. Some are with Parmesan cheese some have bacon bits, sharp cheddar cheese, and jalapeño some have sharp cheddar cheese, and pepper, jack cheese, and some have sesame seeds and some are plain. He’ll be taking these to work on Monday and the last time he did everybody loved him so I’m super excited even though we’re completely full grown adults it’s kind of like being a room mom again my kids are 30 and 25. it’s been a while but thank you for the fabulous recipe. I also love your bread recipe to make the five loaves of whole wheat at the same time we got to the point where now I make that I keep two loaves and three go to work, his coworkers beg for them. Thanks Mel for everything.
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Lorie — Reply
Anytime I look for a recipe, I always turn to MCK first!! I was wanting to make bagels for a backpacking trip this weekend and I searched for Mel’s bagel recipe. Holy Cow!! Suffice it to say, these little babies did NOT disappoint! And they were EASY!
After the water bath I sprinkled with TJ’s Everything, pizza, and ranch seasonings along with a little cheese prior to baking. The whole house smells DElicious and the bagel was a million times better than anything you can buy at the store. You must make these ASAP.-
Lorie — Reply
Note- the seasonings were not combined onto one bagel. Each had its own separate seasoning.
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Katy — Reply
I was feeling sad and needed carbs. Thank heaven I chose this recipe to improve my mood! Fun to make and so ABSURDLY delicious!!
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Holly — Reply
So mine came out a bit lumpy, but I’m sure I messed up somewhere.
I didn’t activate my yeast and I usually have to- so maybe that was it?
But I let my kitchen aid go to town for 10 minutes and when I came back to it there was nothing but crumbled balls of dough. I tried to add more water and kneaded it some more with the machine and by hand; I just couldn’t get it to come together. I let the lumpy dough ball rise and the bagels didn’t shape well.
I’m wondering if the problem was just the inactivated yeast? Or did I knead too short or too long?
Definitely going to have to try again- your bread recipes have never done me wrong!-
Mel — Reply
Hi Holly, it actually sounds like maybe the dough had a bit too much flour – try about 1/4 to 1/2 cup less flour and maybe also cut the kneading time down to 6-8 minutes and see how that works out.
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Cindy F — Reply
Amazing! Like all of your recipes. I just discovered that Jennifer Garner uses this recipe too!
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Becky — Reply
My family LOVES these bagels and requests them frequently. They claim that my bagels are better than any they’ve ever had and it’s all thanks to you, Mel!
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Betsi — Reply
Made these yesterday. This morning I had an awesome breakfast. I did go a little overboard on the poppy seeds. This is an easy recipe that didn’t take all day to do. When I separated the dough into 8 pieces I weighed them and tried to stick to 4.5 ounces. Ended up with a little leftover, so I made a tiny bagel. Hubby and I taste tested that one last night. He was excited. Said I’m going to be making these on a regular basis. Seeing it’s just the two of us I was glad to find a recipe that didn’t make a dozen or more.
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Becky — Reply
We make these bagels almost weekly and love them so much!
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Rachael Ridge — Reply
I am trying to find a bagel recipe that works well with fresh ground whole wheat flour. Have you tried this recipe with fresh ground flour? Or do you have a suggestion? Thanks!
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Mel — Reply
I have used half freshly ground whole wheat in this recipe and it worked great!
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Emily Rogers — Reply
I made these and used 1 cup of my sourdough start instead of yeast and they turned out AMAZING! Thank you for always having the best recipes!
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Aspen — Reply
Hi 🙂 could I use active dry, and proof it first, vs instant yeast? I don’t typically have instant on hand
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Aspen — Reply
Update: I made them with active dry yeast, I just proofed it with the water + sugar for 10 mins or so. They turned out great!
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Mel — Reply
Thanks for the update, Aspen! Sorry I didn’t get to your other question in time.
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Aspen — Reply
That’s alright! I peeked at your other bagel recipe and saw that it was similar, and saw your notes about using active dry, and figured it couldn’t make too big a difference for this recipe either.
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Aspen — Reply
That’s alright! I peeked at your other bagel recipe, also calling for instant yeast, but saw your notes saying you used active dry. Since the recipes were similar, I figured it’d work out okay. I made my second batch today…
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Giselle — Reply
Can you use all purpose flour without the gluten or do I need the gluten?
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Mel — Reply
The gluten is important for this particular recipe.
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Nabs — Reply
If you double the recipe, do you have to do double the yeast? What if I used 1 1/2 tablespoons instead?
Also, we go through these so fast. Can the recipe be easily tripled? If so, how much yeast would I use?
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Mel — Reply
For a double recipe, I use double the yeast. For a triple recipe, I’d stick with the 2 tablespoons.
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Tammy — Reply
When you double the recipe, do you double the water and the sugars in the water to boil?
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Mel — Reply
No, I don’t.
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S — Reply
Awesome recipe 🙂 So easy to follow. My bagels turned out delicious!
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Gary — Reply
I just made these bagels this morning . I used all purpose flour without the gluten, and they came out outstanding! I just needed a little more flour( as I usually do here in the south). I only needed about 45 minutes for the first rise. I started at 9:15 a.m. and had a bagel for lunch at 12;30 p.m. After I boiled the bagels I let them sit for 30 minutes before baking. I did bake 2 sheets together, swapping and rotating half way through baking. Most delicious Mel, thanks! I love your pretzel rolls too, plus many other recipes.
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Michaela — Reply
This is my time writing you however I have wanted to so much to thank you for your delicious food I honestly use your site daily.
How do you store bagels? How do you reheat?
Thanks-
Mel — Reply
Hi Michaela – I usually store them in a bag at room temperature and we toast them for reheating.
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Ruth I. Forbes — Reply
There is no oil or fat of any kind in this recipe, whereas other bagel recipes have this.
What is the reason for this omission?-
Mel — Reply
It’s just the way this recipe was created and tested. It works, I promise! 🙂
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Matj — Reply
I made one and a half times this recipe and got 12 bagels. Great directions! Very happy with how they turned out. Will make often I’m sure. Thanks Mel
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Madhuri Singh — Reply
I came across your site about a month ago and I have to say I love your recipes! I do have a question though, would I be able to use instant yeast? And if so, do I have to let it proof or do I just add everything in together?
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Mel — Reply
If you are using instant yeast, you normally don’t have to let it proof first.
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Meghan — Reply
My bagels were very light and didn’t hold there shape. They came out very flat. What could I have done wrong?
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Mel — Reply
It sounds as though they may have needed a bit more flour to hold their shape/structure.
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Anna — Reply
I’m going to be attempting this recipe soon but was wondering how I would go about making them blueberry bagels? My kids prefer the fruit kind of bagels and wasn’t sure if you had ever attempted it. Any suggestions?
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Mel — Reply
Hi Anna, I haven’t tried adding blueberries so I don’t have a super great recommendation. You might try googling homemade blueberry bagels to see if you can get some ideas on how others are incorporating blueberries into bagel dough.
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Liz — Reply
My advice – don’t let them sit out overnight with a towel over them. I shaped them and then put a towel over them overnight. They flattened, dried out and got super crusty in a bad way. If you’re going to let it sit overnight and finish the next morning, put the proofed bowl in the fridge while still covered and shape them out the next morning, let sit for 30 minutes to come to room temp and proceed.
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Meg — Reply
Can you get the all ready to boil then have them sit in the fridge overnight so in the morning all you have to do is boil and bake?
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Mel — Reply
That’s a great question, and I’m not sure – I haven’t tried it and I’m not sure if doing that would affect the texture after they are baked. Sorry I’m not more help!
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Erin Kruit — Reply
Hi Mel! Trying this recipe for the first time. I just finished kneading it and it is much more dense that you specify. I cannot easily stretch the couch, rather, it pulls apart and doesn’t stretch. I used bread flour (white) and kneaded for 15 minutes by hand. Any sugggestions? It’s going to rise now…
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Mel — Reply
Hi Erin, sounds like the dough might be slightly over floured. You can try kneading in a few tablespoons of warm water to see if that helps.
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RACHEL Salinas — Reply
Mel, love your recipes and found out today that so does Jennifer Gardner! She made bagels this morning and said in her video she uses YOUR bagel recipe!!! Love that!!!
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Tanya — Reply
I saw that, too. What a fun clip and great endorsem*nt!
https://www.facebook.com/share/v/vW25qVkw7ePMfj9p/?mibextid=KsPBc6
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Jane — Reply
I am making these right now and weighed the dough but am having to use more to have the dough come together and not be super sticky I hope it works out.
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Britti — Reply
I’m going to attempt this recipe this weekend and I’m super excited! My only question is what type of baking mat do you use? I always use parchment paper but it seems like baking mats would be a good investment. A lot of the ones I read reviews on said the mats burned over 400F though. Thanks in advance!
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Mel — Reply
Hi Britti – since publishing this post, I almost exclusively use parchment paper.
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Adriana H — Reply
How do you freeze the bagels? Before or after baked?
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Mel — Reply
I freeze them after they are baked and cooled.
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Adriana H — Reply
How to I freeze the bagels? Before or after baked?
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Chelsea Kubricky — Reply
Okay, I just tried this recipe and I used all purpose flour without adding gluten (which may be my problem) but i just pulled my first batch out of the oven (20 minutes of baking) and they are flat, slightly raw in the middle, but the tops are golden brown to the point that they might have burnt if I left them in any longer. The dough was quite sticky and not very firm, so did I not mix it long enough? I used my kitchen aide in low for at least 10 minutes. Was it the flour? Haaaalllllpppppp haha
But they do have an amazing flavor, now I’m obsessed until I get it right.
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Mel — Reply
Hey Chelsea – it almost certainly sounds like your dough needs more flour. That will ensure the dough isn’t so sticky – and it will help them rise up instead of flattening out.
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Staci — Reply
Okay, you are the greatest for sharing your recipes. My whole family LOVES bagels…and who knew I could just plop in the kitchen at home and make these. THANKS to you we’ve had them 3 times in the last week! They could actually be dangerous around here. Hhhahaha
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Mel — Reply
Thanks, Staci!
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Kristin Baker — Reply
I love to weigh flour instead of measuring it. I don’t understand the weights listed under notes. Original recipe calls for 17 oz flour. But, the doubled version of flour amounts in the notes totals 50 ounces, not 34oz (a fact I didn’t notice at first—I’m trying to add more water to save the dough). Just wanted to mention it so you can double check and correct if needed. Thanks.
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Kristin Baker — Reply
I just re-read the note. This was my mistake—I misunderstood the note. Maybe the note could be written more clearly—saying “”add 18 ounces all purpose flour to make up the 34oz total.” Feel free to delete these comments if you’d like. Wishing I’d double checked the note before saying anything. 😉
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Mel — Reply
I added a few clarifications to make it more clear.
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Kara — Reply
Did you know that Jennifer Garner used your recipe! I just happened across the video and heard which recipe she used! Check it out!
https://www.facebook.com/126533764056580/posts/2325151717528096/
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Mel — Reply
Crazy, huh? I couldn’t believe it myself. 🙂
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Pauline Campbell — Reply
Mel, I found your website a few months ago and have made many of your recipes, all of which have been great. But what I really love are the bread recipes. I no longer buy white, wheat or French bread! Today I made these bagels, and honestly could not believe that when I took them out of the oven, they looked, and more importantly, tasted the best bagels we have had in years..no more store bought for us. You are a great chef, thanks for sharing.
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Mel — Reply
Thank you so much, Pauline!
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Lori M — Reply
Hi Mel,
I made these bagels and the flavor was amazing! However, mine came out all wrinkled. What do I need to do to make them smooth and pretty like your pictures?-
Mel — Reply
Sometimes that happens if the bagels were boiled too long so decreasing that time might help. Also, letting them rest too long before baking can also be a factor (as well as underflouring the dough – this is a fairly stiff but soft dough so that the bagels hold their shape).
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Lori M — Reply
With so many great raves for this recipe, I thought I would give it a try. Since moving to the country I’ve been trying to be more self reliant in baking breads rather than purchasing at the store. My hubby loves bagels so, it was the next thing for me to try and make. Huge success!! Perfect taste…Perfect chewiness! I flavored some with everything seasoning, some with cheddar cheese, and then some plain. All so yummy delicious! The only thing I will change is to not boil until I’m ready to bake. Two of them shriveled up into wads of dough while waiting their turn for the oven.
Thanks for sharing! (I just might have to peruse through some of your other recipes.) -
Julie — Reply
I messed this recipe up bad! I weighed the dough and added little pieces of dough on each one until they were all uniform in size. I used the rolling technique and they looked good on top, but on the bottom were a mess where all the little pieces were trying not to stick together. Perhaps the dough was too dry? They rose with caverns all over the bottom and got pools of water trapped in them which remained soggy after baking on a baking sheet and silpat. Oh boy I need to try this recipe again and make them better! At least they wernt wasted. I cut them in half and made pizzas out of them and they were really good! I’m not sure how i messed it up so bad. It’s not you or your recipe, it’s me.
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kate dyson — Reply
I am curious as to the mixer used in this recipe. the recipe is lovely!
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Mel — Reply
It’s a Bosch Universal stand mixer!
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Anna — Reply
I’ve made this recipe over 5 times now, I just keep coming back for more! LOVE these, thanks Mel! They are so yummy fresh from the oven, and I like to put everything bagel seasoning on!
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Lenor W — Reply
Silly question can I make the dough and do the boiling and baking the next day?
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Mel — Reply
Yep!
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Monica — Reply
Great recipe! I usually use whole wheat flour and they turn out great.
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Annette — Reply
I’ve been wanting to try making bagels for awhile. These look amazing. Your step by step photos are fantastic! Thank you. As for your goals, they totally made me laugh!!!
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Janet — Reply
Once you have the holes in the bagels, do you let them sit while bringing water to a boil, or do they go on the boiling water right away?
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Mel — Reply
I’ve done it both ways; they’ll be a little puffier if they rest while the water boils.
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Michelle — Reply
First time I made bagels I tried a different recipe and they didn’t turn out very well, however this recipe is amazing. They are SO GOOD and beautiful. Thank you so much for this. I love these so frickin’ much!
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Rebecca — Reply
Hi! I am debating trying this recipe vs your older recipe. Besides being simpler, is there any disadvantage to the quality by not using a starter?
Also, if I were to make the dough ahead of time for the next day (to transport) would you recommend forming the balls or fully make the bagel shape for transporting? Thanks!!
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Mel — Reply
I don’t think there’s any disadvantage to not using a starter – but the flavor might be a little better with the starter. I would probably make them into bagel shape and refrigerate them overnight.
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Elaine — Reply
I want to make these but have a question. I always thought the boiling water was water and baking soda. Am I mistaken on that. If so I will use your described method.
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Mel — Reply
I think there are several different methods for that! This is just the one I use.
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Janet — Reply
You use baking soda when making pretzels.
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