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5.0 from 312 votes

Homemade Bagels

You can absolutely have New York style bagels fresh, from your own oven. These Homemade Bagels are soft, chewy, and way better-than-store-bought. They're the perfect meal-prep option for an easy breakfast on-the-go.

Prep Time
45 mins
Cook Time
45 mins
Additional Time
1 hr
Total Time
2 hrs 10 mins
Servings: 12
Calories: 285 kcal
Course: Snacks , Lunch
Cuisine: American , Israeli

Ingredients

  • 2 cups water warm (110F)
  • 2 ¼ tsp active dry yeast equivalent to one .25 oz packet of yeast
  • 6 cups bread flour plus extra as needed
  • 1 TB salt
  • 3 TB sugar divided
  • 1 TB oil
Optional Toppings
  • shredded cheddar or asiago cheese
  • everything seasoning poppyseeds, sesame seeds, or flaky sea salt

Instructions

    Cup of Yum
  1. Sprinkle yeast over warm water and stir to dissolve. Wait 10 minutes for it to foam. Then add 2 TB sugar, oil, 6 cups flour, and salt.  Mix thoroughly until dough forms and leaves sides of bowl - this is easier with stand mixer. 
  2. Turn dough onto lightly floured board and knead.  Add small amounts of remaining flour, if needed.  Dough will be rather stiff.  Knead until smooth and elastic - roughly 15 minutes.
  3. Roll dough into ball and place in oiled bowls, turning to coat.  Spray with additional oil if needed to get dough ball covered in oil.  Cover with damp cloth.  Let rise for about an hour in warm, draft-free place. An impression made with finger should not sink into dough.
  4. Divide dough into 12 even balls, rolling with hand over a hard surface to get them round.  Cover with damp cloth and let balls rest for 10 min. 
  5. Lightly oil hands and gently press thumb into center of a dough ball.  Gently swing the dough around your finger to make a bagel shape, without ripping the dough.  Make walls about 1 inch thick, with a 2-inch diameter hole in each ball.  Put each bagel back under a damp towel as you complete shaping the rest of the dough balls.
  6. While bagels are resting, fill 4 qt saucepan almost full of water.  Add 1 TB sugar and bring to boil.  Drop 2 or 3 bagels at a time into boiling water and wait until they rise.  Boil for about 1 min per side.
  7. Lift each bagel out with large slotted spoon. Drain. Sprinkle desired toppings on.  Continue boiling, draining, and topping as you go.  Put bagels on baking pans lined with parchment.
  8. Heat oven to 425F with large pan of water on lowest rack.  Bake bagels until browned.  Start checking at 15 min.  Turn bagel over and bake until other side is done.

Notes

  • When making baked goods, it's important to use the "scoop and level method" to measure flour accurately. We describe the method in this brown sugar cookie recipe. 
  • For the oil, feel free to use canola oil, olive oil, or coconut oil for this recipe.
  • For those who would like conversions: 1 cup of bread flour = 136 grams = 4.8 ounces
  • Serve Homemade Bagels with butter, cream cheese, or top with homemade guacamole and this easy Balsamic Glaze.
  • If you aren't used to baking with yeast, we recommend using a food thermometer to make sure your water hits the perfect temperature (110F).
  • These are best fresh, but baked bagels can be sliced, frozen in airtight bag, and taken out to toast later!
  • If you enjoyed this recipe, please come back and give it a rating. We ❤️ hearing from you! 

Nutrition Information

Calories 285kcal (14%) Carbohydrates 56g (19%) Protein 9g (18%) Fat 2g (3%) Saturated Fat 0.3g (2%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Trans Fat 0.01g Sodium 585mg (24%) Potassium 73mg (2%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 1IU (0%) Calcium 13mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 285

% Daily Value*

Calories 285kcal 14%
Carbohydrates 56g 19%
Protein 9g 18%
Fat 2g 3%
Saturated Fat 0.3g 2%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Trans Fat 0.01g 1%
Sodium 585mg 24%
Potassium 73mg 2%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 1IU 0%
Calcium 13mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.