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    Home » Homemade Challenge » Homemade Bagels

    Homemade Bagels

    Published: May 10, 2015 · Modified: Sep 14, 2020 by Laura · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Homemade bagels made simple! Step by step instructions to show you exactly how easy it is to make bagels at home as well as ideas for toppings including homemade everything seasoning! Have those delicious deli fresh bagels made in your own kitchen whenever you feel like them!

    HOMEMADE BAGELS!!!! I'm kind of excited, can you tell?

    I'm not sure everyone feels quite as strongly about bagels as I do, so if you don't - bear with me. If you do, you are in for a TREAT!

    I'm not even kidding guys - these are a-maz-ing!

    Homemade Bagels (20)

    Chewy but soft, strong enough to hold a bunch of toppings and versatile enough to sit right on the sweet/savoury fence. I've been to New York City and had a deli bagel and lemme tell ya - these guys are the real deal. We had them for Mother's Day lunch, then we had them for dinner and I promise you, if we had any left we would have had them for breakfast the next morning.

    I used to be in love with the bagels you could buy from the supermarket, but that relationship is officially over. No more will I pay $5 for 4 hard bagels that are only good if you toast them and eat them immediately.

    Bagels are something I have wanted to make for a long time but have always been a little intimidated by them. Not only is there the yeast factor, there is then the whole boil & bake scenario to get your head around. Luckily I have a go-to when it comes to homemade bread of any description - Steph from Girl Versus Dough is a bread baking legend and these bagels were no different. I made them once and was pleasantly surprised at how easy it was. I made them twice and didn't even really think about it. The third time I made them I practically did it with my eyes closed. True story.

    Easy, I'm telling ya!

    First up, add the yeast, sugar and warm water to a bowl or jug.

    Homemade Bagels (23)

    Leave it for 5 minutes until it is frothy.

    Homemade Bagels (3)

    And then mix it up with a fork until the yeast dissolves.

    Homemade Bagels (4)

    In another bowl add 3 ½ cups of high grade flour and a little salt. I have made these with both high grade and plain flour and both worked fine however I did prefer the high grade flour. It made a much nicer dough to work with and rose a lot better. If using plain flour you will need 4-4 ½ cups of flour - not sure why but the dough seemed to be a lot stickier.

    Homemade Bagels (1)

    Make a well in the centre and pour in the yeast mixture and another ¾ cup of warm water.

    Homemade Bagels (21)

    Mix together until the dough starts to come together,

    Homemade Bagels (5)

    And then turn out onto a lightly floured surface.

    Homemade Bagels (6)

    Knead for 8-10 minutes until the dough is smooth & elastic but still firm - like this!

    Homemade Bagels (7)

    Put in a lightly greased bowl, cover with gladwrap or a tea towel and leave to rise for an hour, or until doubled in size.

    Homemade Bagels (8)

    Once it has risen, punch it down and let the dough sit for 10 minutes.

    Homemade Bagels (9)

    Turn out onto the bench and cut into 8 equal sized pieces, roll them into balls and stretch a hole in the middle. You want to make the hole quite big as it will shrink when you boil & bake the bagels.

    Homemade Bagels (24)

    Place the shaped bagels on a greased or lined oven tray, cover and leave to rest for 10 minutes. While you are waiting pre-heat the oven to 220 degrees C and bring a large pot of water to the boil.

    Homemade Bagels (13)

    Once the water has boiled, reduce it to a gentle simmer and using a slotted spoon place a few bagels at a time into the water. Leave for 2 minutes, flip them over and boil for another 2 minutes.

    Homemade Bagels (22)

    Remove from the water and put back on the oven tray. At this point you can add extras to the bagel tops. Our absolute favourite topping is "Everything seasoning" - to make your own, mix together:

    •  
    •  
    •  
    •  
    •  

    You can also add sesame seeds, poppy seeds, sunflower or pumpkin seeds or grated parmesan cheese which is a huge favourite with my kids.

    Homemade Bagels (14)

    Bake for 15-20 minutes until they look like this and your house smells like a giant loaf of bread that you want to dive into and eat your way out of.

    Homemade Bagels (15)

    ohmygosh. Yum.

    Homemade Bagels (16)

    Perfection.

    Slather on some cream cheese and smoked salmon and you have got a winner. Follow it up with another one smothered in cream cheese & jam for dessert.

    Homemade Bagels (19)

    And she never bought bagels from the supermarket again. The end.

    Recipe adapted from Girl Versus Dough

    Homemade Bagels

    Homemade bagels made simple! Really! Have those delicious deli fresh bagels made in your own kitchen whenever you feel like them!
    4.99 from 61 votes
    Print Pin Rate
    Prep Time: 30 minutes minutes
    Cook Time: 30 minutes minutes
    Rising time: 1 hour hour 20 minutes minutes
    Total Time: 2 hours hours 20 minutes minutes
    Servings: 8 bagels
    Author: Laura

    Ingredients

    • 2 ¼ teaspoon active dry yeast
    • 1 ½ Tablespoons sugar
    • 1 ¼ cups warm water (about 45°C/110°F)
    • 3 ½ cups high grade or plain flour (see recipe note 1)
    • 1 ½ teaspoons salt

    Instructions

    • In a small bowl, add yeast, sugar and ½ cup of the warm water. Whisk together and then let the mixture sit for 5 minutes until yeast is foamy.
    • In a large bowl or the bowl of a stand mixer, stir together flour and salt. Add the yeast mixture and the remaining warm water into the bowl and stir to combine. Mix using the dough hook or a wooden spoon until the dough comes together in a ball.
    • Knead dough by hand on a lightly floured bench, adding more flour as needed until a firm but smooth and elastic dough forms, about 10 minutes. You could also knead it in a stand mixer but I found that the dough was quite stiff and the mixer had a bit of a hard time.
    • Shape the dough into ball and place in a lightly greased bowl. Cover with gladwrap or a tea towel and let rise in a warm place until doubled in size, about 1 hour.
    • Once the dough is doubled in size, punch down and let it rest for 10 minutes. Divide the dough into 8 equal pieces. Roll each piece of dough into a smooth ball and then use your finger to poke a hole in the center of each ball and stretch it until the hole is as big as half the diameter of the bagel. It will look like a big hole but it will shrink when boiling and baking. Place bagels on a lightly greased or lined baking tray. Cover with a tea towel and let rest for 10 minutes.
    • While waiting, preheat the oven to 220°C/430°F and bring a large pot of water to a boil, then reduce heat to just below a simmer. Using a slotted spoon, lower a few bagels at a time into the water. Allow bagels to float to the top. Leave bagels in the water for 2 minutes, then flip over and leave in the water another 2 minutes. The longer the bagels stay in the water, the chewier they become. Remove the bagels with slotted spoon and return to prepared baking sheet. Repeat with remaining bagels.
    • If you are wanting to add toppings to the bagels, sprinkle them on top now. You can brush the bagels with milk or an egg wash first but this is not necessary, it just makes the bagels shinier once baked!
    • Bake until golden brown, about 15-20 minutes. Remove from oven and let cool completely on a cooling rack before slicing.
    • Bagels are best eaten within 2 days of baking but are still great toasted after that. They also freeze really well, I like to slice them before freezing in a snaplock bag or container.

    Notes

    I have made these with both high grade and all purpose flour and both worked fine however I did prefer the high grade flour. It made a much nicer dough to work with and rose a lot better. If using all purpose flour you will need 4-4 ½ cups of flour - not sure why but the dough seemed to be a lot stickier.
    Nutrition Facts
    Homemade Bagels
    Amount per Serving
    Calories
    209
    % Daily Value*
    Sodium
     
    439
    mg
    19
    %
    Potassium
     
    65
    mg
    2
    %
    Carbohydrates
     
    42
    g
    14
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    2
    g
    2
    %
    Protein
     
    7
    g
    14
    %
    Calcium
     
    8
    mg
    1
    %
    Iron
     
    0.5
    mg
    3
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this Recipe? Tag me Today!Tag @thekiwicountrygirl or tag #thekiwicountrygirl!

    [/recipe]

    « April Round-Up
    Vanilla Almond No-Bake Muesli Bars »

    Reader Interactions

    Comments

    1. Katie says

      January 11, 2025 at 7:36 pm

      5 stars
      LOVE this recipe, easy and absolutely delicious 😋

      Reply
    2. Taj says

      January 06, 2025 at 3:32 pm

      These surpass store bought, these are delicious.

      Reply
    3. logan says

      October 26, 2024 at 7:17 am

      5 stars
      good recipe very yummy

      Reply
    4. Rosa Meredith says

      September 11, 2024 at 4:44 pm

      5 stars
      AMAZING bagels! So easy to follow the recipe and soooo delicous!

      Reply
    5. Gillian Watkins says

      July 10, 2024 at 1:18 pm

      5 stars
      Yum! I just made these for my boys and they were a massive hit especially with grated Parmesan. Will be making again.

      Reply
    6. Layne says

      June 11, 2024 at 12:44 pm

      5 stars
      So delicious! Was a great recipe for the toddlers to help with. Looks don’t matter when they taste THIS good!! No longer will I be spending $5 on 4 supermarket bagels.

      Reply
    7. Marcy says

      April 17, 2024 at 6:27 am

      I'm so happy I came across this recipe, the best I've made , very easy and delicious.family loves it.

      Reply
    8. Jodi Buckmister says

      March 22, 2024 at 12:31 pm

      5 stars
      great bagels!

      Reply
    9. Jess says

      March 21, 2024 at 1:24 pm

      5 stars
      This was my first attempt at making bagels and im surprised at well they turned out. I don't think I'll be purchasing bagels again! Thanks for the recipe 🙂

      Reply
    10. Hannah says

      February 10, 2024 at 7:25 am

      5 stars
      Made many times sooo delicious.

      Reply
    11. Kathy Greensides says

      December 30, 2023 at 3:04 pm

      Great recipe I make it most weekends have added bran and ground linseed also have added Italian herbs to some and then tried cinnamon and raisin all turned out really well it's a fail safe recipe and I've passed it onto my friend in Canada

      Reply
    12. Shaun Bosher says

      November 17, 2023 at 8:54 am

      5 stars
      I get better results cutting into 10 portions. Also letting it rest longer after punching back.
      Great recipe, have made it loads, but boy mine look ugly!!

      Reply
    13. Shaun Bosher says

      September 30, 2023 at 11:29 am

      Great recipe, my son just loves these!! I find I can get a dozen good sized ones out of this, by leaving the dough for 20 mins after punching back and by having the water on a higher boil.

      Reply
    14. Tinka Mcdougall says

      September 26, 2023 at 12:15 pm

      5 stars
      Such a good recipe.
      This was my first time making bagels (I am 13) and it is a very beginner friendly recipe.
      Definitely recommend.

      Reply
      • Laura says

        November 01, 2023 at 7:26 am

        Oh well done!! That makes me so happy to hear!!

        Reply
    15. Cassie says

      September 14, 2023 at 1:06 pm

      4 stars
      Good recipe, however recipe states active yeast but your picture shows surebake.

      Reply
      • Laura says

        September 18, 2023 at 8:39 pm

        Hi Cassie, the photos for this post desperately need updating! The recipe is correct though, I use active yeast in these bagels

        Reply
    16. Fili says

      September 09, 2023 at 12:56 pm

      5 stars
      Hi Laura! These are yummy and super easy (made the dough in the breadmaker so really easy lol) egg washed and topped with garlic and cheese. Thanks for sharing your recipe☺️

      Reply
    17. Tash says

      August 19, 2023 at 7:40 am

      Hi Laura, we love this recipe so easy we are going to try making them with chocolate chips at which stage would you add the chocolate chips?

      Reply
      • Laura says

        September 03, 2023 at 3:15 pm

        I would work them into the dough towards the end of the kneading process - they sound like they'll be delicious!

        Reply
    18. Michelle says

      August 16, 2023 at 8:00 pm

      Hi Laura
      I'm after a cinnamon and raisin bagel, could you just add those ingredients to this recipe? Would you recommend anything else added? Thank you!

      Reply
      • Laura says

        September 03, 2023 at 3:15 pm

        Yes you sure can! If I'm making my bread cinnamon raisin bread I always add a bit extra sugar too which I think makes it extra tasty!

        Reply
    19. njm says

      July 24, 2023 at 3:15 pm

      5 stars
      Yummy, will definitely be making these again. Used plain flour and added baking soda and honey to boilig water.

      Reply
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