Homemade bagles…you’ll never go back

There’s nothing quite like a freshly baked bagel. Crispy on the outside, chewy on the inside, and perfect for holding all your favorite spreads and toppings. But if you’ve never made bagels before, the process can seem a little daunting. Here’s a recipe and some advice to help you make delicious homemade bagels.


  • 4 cups bread flour
  • 2 tsp instant yeast
  • 1 1/2 tsp salt
  • 1 tbsp sugar
  • 1 1/4 cups warm water
  • 1 tbsp vegetable oil
  • 1 egg, beaten
  • Optional toppings: sesame seeds, poppy seeds, everything seasoning, etc.


  1. In a large bowl, whisk together the flour, yeast, salt, and sugar.
  2. Add the warm water and vegetable oil, and mix until a shaggy dough forms.
  3. Turn the dough out onto a floured surface and knead for 10-12 minutes, until the dough is smooth and elastic.
  4. Place the dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm, draft-free place for 1 hour, or until doubled in size.
  5. Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper.
  6. Divide the dough into 8-10 equal pieces, and shape each piece into a ball.
  7. Use your fingers to poke a hole in the center of each ball, and stretch the dough to form a bagel shape.
  8. Let the bagels rest for 10-15 minutes.
  9. Meanwhile, bring a large pot of water to a boil.
  10. Drop the bagels, 2-3 at a time, into the boiling water and cook for 1-2 minutes on each side.
  11. Remove the bagels from the water with a slotted spoon and place them on the prepared baking sheet.
  12. Brush the bagels with beaten egg and sprinkle with toppings, if desired.
  13. Bake the bagels for 20-25 minutes, or until golden brown.
  14. Let the bagels cool on a wire rack before slicing and serving.

Tips and tricks:

  • Bread flour works best for bagels, as it has a higher protein content than all-purpose flour. This gives the bagels their chewy texture.
  • Instant yeast is a great option for bagels, as it doesn’t need to be activated in warm water like active dry yeast does.
  • Be sure to let the dough rise in a warm, draft-free place. You can preheat your oven to 200°F (93°C), turn it off, and then place the bowl of dough in the warm oven to rise.
  • Don’t skip the boiling step! This gives the bagels their signature chewy exterior.
  • You can customize your bagels with any toppings you like. Sesame seeds, poppy seeds, and everything seasoning are classic options.
  • Store your bagels in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

With a little practice, you’ll be making delicious homemade bagels in no time!