Easy Bagels Recipe Homemade: 60 Minutes, 6 Ingredients, Zero Excuses (Yes, You Can Do This)

You don’t need a bakery. You need a bowl, a spoon, and a little swagger. This easy bagels recipe homemade will turn your kitchen into a mini bagel shop faster than your coffee can cool.

Imagine pulling golden, glossy rings from the oven with a crisp shell and chewy center—the kind that makes store-bought taste like cardboard cosplay. Give me 60 minutes and I’ll give you a breakfast flex you’ll brag about for weeks.

What Makes This Recipe So Good

Quick-rise method: One short rise keeps the timeline tight without sacrificing chew.
Boil-and-bake “chew factor”: A brief simmer in honeyed water gives you that signature bagel bite and shine.
Minimal ingredients, maximum payoff: Six pantry staples, no specialty gear required.
Customizable: Sesame, everything spice, cinnamon sugar, jalapeño cheddar—go wild.
Beginner-friendly: The dough is forgiving, shaping is simple, and the results? Big-league.

Ingredients Breakdown

Bread flour (3 1/2 cups / 420 g): High protein equals classic chewy texture.
All-purpose works in a pinch, but expect a slightly softer bite.
Warm water (1 1/4 cups / 295 ml): About 105–110°F. Warm enough to wake yeast, not hot enough to scorch it.
Instant yeast (2 1/4 tsp / 7 g): Also called rapid-rise. Cuts the wait and mixes right into the dough.
Sugar (1 tbsp): Feeds the yeast and aids browning.
You can use honey.
Salt (2 tsp): Flavor and gluten control. Don’t skip or your bagels will taste like sadness.
Honey (1 tbsp, for boiling water): Adds sheen and subtle sweetness. Barley malt syrup is traditional if you have it.
Optional toppings: Sesame, poppy, everything seasoning, flaky salt, cinnamon sugar, shredded cheese, minced onion/garlic.
Optional egg wash: 1 egg beaten with 1 tsp water for extra glossy tops.

Instructions

Mix the dough: In a large bowl, whisk flour, yeast, sugar, and salt.
Add warm water and stir with a sturdy spoon until a shaggy dough forms.
Knead to smooth: Turn onto a lightly floured surface and knead 7–10 minutes until smooth, elastic, and slightly tacky. If the dough is sticky, dust with a teaspoon of flour at a time. It should spring back when poked.
First rise (short and sweet): Place dough in a lightly oiled bowl, cover, and rest 20–25 minutes.
It won’t double; it just needs to relax.
Divide and pre-shape: Turn the dough out and divide into 8 equal pieces (about 95–105 g each). Roll each into a tight ball by cupping your hand and circling on the counter.
Shape the bagels: Two options:
- Hole poke method: Poke a hole in the center of each ball with your thumb, then gently stretch to a 1.5–2 inch opening.
- Rope method: Roll into a 9–10 inch rope, wrap around your hand, and seal ends together by rolling the seam.
Proof while water heats: Place shaped bagels on parchment-lined sheets, cover lightly, and rest 10–15 minutes. Meanwhile, preheat oven to 425°F (220°C) and bring a wide pot of water to a simmer.
Prep the boil: Add 1 tablespoon honey to the simmering water.
Keep the water just below a rolling boil to prevent deforming.
Float test: Drop one test bagel into the water. If it floats within 10–15 seconds, you’re good. If not, rest the others 5 more minutes.
Boil in batches: Boil 2–3 bagels at a time, 30–45 seconds per side for a softer crust or up to 60 seconds per side for extra chew.
Remove with a slotted spoon, drain well.
Toppings time: Brush with egg wash if using, then dip or sprinkle with your chosen toppings while they’re still tacky. Press lightly so they stick.
Bake: Arrange on the parchment-lined sheets with space between. Bake 18–22 minutes until deeply golden.
Rotate pans halfway for even color.
Cool (resist the urge): Let cool on a rack at least 15 minutes. The crumb needs to set—your patience will be rewarded.

Storage Tips

Room temp: Keep in a paper bag inside a loose plastic bag for up to 2 days. This preserves crust while preventing total dryness.
Freeze: Slice, then freeze in a zip bag up to 2 months.
Toast straight from frozen for “just baked” vibes.
Refresh: Day-old bagels come back to life with 2–3 minutes in a 350°F oven or a quick toast. Stale isn’t a flaw; it’s a toasting opportunity.

Why This is Good for You

Fewer additives: You control the ingredients—no preservatives or mystery sweeteners hiding in fine print.
Protein and minerals: Bread flour’s higher protein content supports a satisfying, longer-lasting energy curve.
Customization: Go whole-wheat or add seeds for fiber and healthy fats. Your bagel, your macros.
Mindful eating: When you make it, you savor it.
Built-in portion control because, FYI, these are filling.

Pitfalls to Watch Out For

Water too hot: Yeast dies above ~120°F. If the water feels hot to your fingertip, cool it down.
Under-kneading: Weak gluten equals flat, bready rings. Knead until the dough is smooth and elastic.
Skipping the boil: No boil = bread rolls with holes.
The simmer is non-negotiable for true bagel texture.
Overproofing: Bagels that sit too long before boiling can collapse. Aim for slightly puffy, not fluffy marshmallows.
Water at a rolling boil: Turbulence can warp the shape. Keep it at a gentle simmer for control.

Recipe Variations

Everything Bagels: Mix sesame, poppy, dried garlic, dried onion, and flaky salt.
Press generously after the boil.
Cinnamon Raisin: Add 1 1/2 tsp cinnamon and 1/3 cup raisins to the dough during mixing. Top with cinnamon sugar post-boil.
Cheddar Jalapeño: Fold in 1/2 cup shredded sharp cheddar and 1–2 tbsp minced jalapeño. Top with extra cheese before baking.
Sesame or Poppy: Classic and toasty; sprinkle thickly for maximum crunch.
Whole-Wheat: Use 50% whole-wheat flour; increase water by 1–2 tbsp to keep the dough supple.
Honey Wheat: Swap the sugar for 1 tbsp honey in the dough for a warm, rounded sweetness.

FAQ

Can I use active dry yeast instead of instant?

Yes.

Bloom 2 1/4 tsp active dry yeast in the warm water with the sugar for 5–10 minutes until foamy, then mix into the dry ingredients. Timings stay the same.

Do I need a stand mixer?

Nope. A wooden spoon and your hands are enough.

If using a mixer, knead on medium-low 6–8 minutes with a dough hook until smooth.

Why did my bagels come out flat?

Likely causes: overproofing before the boil, under-kneading, or water that was boiling too hard. Also check your yeast freshness—expired yeast equals sad bagels.

Can I make the dough ahead?

Yes. After the first short rise, shape the bagels, cover, and refrigerate up to 12 hours.

Boil straight from the fridge the next day and bake. Flavor actually improves—win-win.

How do I get a thicker crust and extra chew?

Boil 60–75 seconds per side and use bread flour. You can also add 1 teaspoon barley malt syrup to the dough for that old-school vibe, IMO worth it.

Are these vegan?

They can be.

Skip the egg wash and use sugar or maple syrup instead of honey in the boil. The base dough is naturally dairy-free.

What’s the best way to cut bagels safely?

Use a serrated knife and slice with the bagel on its side, hand on top, fingers arched away. Or use a bagel slicer if you value your knuckles.

In Conclusion

This easy bagels recipe homemade takes the mystique out of bakery-quality bagels and puts the bragging rights in your kitchen.

With a quick rise, a simple boil, and a hot oven, you get shiny, chewy rings that slap—no special equipment, no drama. Make a batch today, freeze half, and you’ve basically hacked breakfast for the week. Your toaster is about to become the MVP of your morning.