How to Make Homemade Bagels – Chewy, Golden, and Easy!

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Why Make Bagels at Home?

There’s something deeply satisfying about baking your own bread—and bagels are no exception. I found a recipe in an old cooking magazine and, after tweaking it a bit, ended up with these golden, chewy, freshly baked bagels. They’re surprisingly easy to make—and pulling a tray of freshly baked bagels from the oven on a cozy Sunday morning? Pure joy.

If you’ve never tried it before, don’t worry! This recipe is beginner-friendly and walks you through every step—from kneading to poaching to baking. Once you’ve made your own bagels, you’ll never look at the store-bought kind the same way again.

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Let’s Talk Ingredients

• Flour – You can use either bread flour or all-purpose flour for this recipe. Bread flour gives your bagels a classic chewy bite and a bit more structure—perfect if you love a dense, bakery-style result. All-purpose flour works just fine too and yields slightly softer results. I’ve made it both ways and both turn out delicious—use whatever you have on hand!
• Honey – Adds a subtle sweetness and helps the yeast do its job.
• Yeast – Use active dry yeast, and make sure it’s still fresh so the dough rises properly.
• Eggs – One goes into the dough, and the other is for brushing the tops to get that glossy finish.
• Toppings – I used sesame seeds, but you can get creative—poppy seeds, grated cheese, or everything bagel seasoning are all great options!

Step-by-Step Instructions

Make the Dough
Add flour, honey, yeast, olive oil, salt, one egg, and ¾ cup lukewarm water to a large bowl (or stand mixer). Mix and knead until the dough is smooth, elastic, and not sticky. Add more flour or water as needed. The dough should pass the windowpane test, but should not be too wet and sticky.

Divide and Rest
Divide the dough into 12 equal pieces. Roll each into a ball, cover with a tea towel, and let them rest for 25 minutes.

Shape the Bagels
Use the handle of a wooden spoon to poke a hole in each dough ball. Gently stretch it into a ring shape. Cover again and rest for another 35 minutes.

Poach the Bagels
Preheat your oven to 437°F (225°C). Bring a large pot of water to a boil, then reduce to a simmer. Poach the bagels in batches (no more than 3 at a time) for 1 minute on each side. Remove with a skimmer and let them dry on a rack.

Add Toppings and Bake
Place the poached bagels on a parchment-lined tray. Brush with egg yolk and sprinkle with sesame seeds. Bake for 15 minutes until golden brown.

Cool and Serve
Transfer the bagels to a rack and let them cool slightly before serving.

Tips To Make The Best Bagels

• Use a skimmer – It’s the easiest way to get bagels out of the water without tearing the dough.
• Check your water temperature – You want a gentle simmer, not a rolling boil.
• Poach in small batches – Stick to 3 bagels at a time to avoid crowding and sticking.
• Add toppings right after brushing with egg – That way, everything sticks!
• Use breadcrumbs instead of parchment – No parchment paper? Grease your tray and dust it with breadcrumbs. Works like a charm.

Flavor Variations for Your Bagels

Once you’ve mastered the classic bagel dough, it’s easy to switch things up! Here are a few of my favorite ways to add flavor to your homemade bagels. Simply mix the add-ins into the dough after kneading, then continue with the recipe as usual.

• Cinnamon and Raisin – Add 2 teaspoons of cinnamon and ⅓ cup of raisins. Tip: Soak raisins in warm water for 10 minutes and pat dry before adding to prevent them from drying out in the oven.
• Cheddar & Chive – Stir in ½ cup grated cheddar cheese and 1 tablespoon of chopped fresh chives. Great for savory breakfasts!
• Garlic & Herb – Mix in 1 teaspoon garlic powder and 1 teaspoon dried Italian herbs. Top with extra herbs or garlic flakes after brushing with egg yolk.
• Blueberry – Gently fold in ½ cup dried blueberries (or fresh ones tossed in a little flour to keep them from bursting). Sweet and slightly tangy!
• Everything Bagel – Sprinkle with everything bagel seasoning just before baking.
• Garlic & Parmesan – Mix in ½ cup of freshly grated Parmesan cheese (I love Parmigiano Reggiano!) and 1 teaspoon of garlic powder. For extra flavor, sprinkle a little more cheese on top before baking.

If you try any of these—or come up with your own flavor twist—let me know in the comments. I’d love to hear how they turn out!

Final Thoughts

Homemade bagels are one of those recipes that seem intimidating—until you try them. And then you wonder why you didn’t start making them years ago! Whether you eat them fresh with butter, toast them, or load them up with cream cheese, these bagels are totally worth the effort.

Have you made bagels before? What’s your favorite topping?

Topping Ideas: What to Put On Your Bagel

Oh, before I forget—what to put on these bagels? I’ve got a few tasty suggestions!

If you followed the recipe and made it this far (kudos to you!), you’ll have a bit of leftover egg. I like to poach it and serve it on a warm bagel with avocado, pepper, and salt. Super easy, no waste—and so satisfying.

Lately, one of my favorite combos is thick yogurt with a spoonful of jam. It’s sweet, tangy, and fresh—and it works beautifully on a toasted bagel.