Irresistible Homemade Bagel Recipe: 8 Perfect Chewy Bites

There’s something magical about biting into a warm, chewy homemade bagel that makes store-bought versions taste like cardboard in comparison. I still remember my first attempt at this bagel recipe – flour everywhere, dough sticking to my fingers, and that glorious moment when the kitchen filled with the scent of freshly baked bread. Who knew something so simple could make you feel like a professional baker?

What I love most about this recipe is how forgiving it is. Even when I messed up (and trust me, I did!), the results were still delicious. The secret? That perfect combination of a soft interior with that signature chewy crust you only get from boiling before baking. Once you try this method, you’ll never go back to the sad, doughy bagels from the grocery store.

This bagel recipe has become my weekend ritual – it’s easier than you’d think, and nothing beats slicing into one fresh from the oven, slathering it with cream cheese, and watching the steam rise. Whether you’re a baking newbie or a kitchen pro, these homemade bagels will make you feel like you’ve unlocked some secret chef-level achievement.

Why You’ll Love This Bagel Recipe

Listen, once you taste these homemade bagels, you’ll wonder why you ever settled for the store-bought stuff. Here’s why this recipe is my absolute favorite:

• So simple – Just a handful of pantry staples and about an hour of mostly hands-off time
• Crazy customizable – Toss in everything seasoning before baking or cinnamon sugar for sweet versions
• That perfect chew – The boiling step gives them that authentic bakery-style crust we all crave
• Wallet-friendly – Makes 8 bagels for about the price of 2 at the coffee shop
• Better texture – None of that weird sponginess you get from mass-produced bagels

Honestly? My biggest problem now is deciding between plain with cream cheese or loaded up with all my favorite toppings!

Ingredients for Homemade Bagels

Here’s everything you’ll need to make these perfect bagels – trust me, measuring carefully makes all the difference:

• 4 cups bread flour (spooned and leveled, not packed)
• 2 teaspoons instant yeast (not active dry)
• 1 1/2 teaspoons salt (I use fine sea salt)
• 1 1/2 tablespoons sugar
• 1 1/4 cups warm water (110°F – test on your wrist like baby bottle temp)
• 1 tablespoon honey (for the boiling water)

Ingredient Notes & Substitutions

Don’t panic if you’re missing something! Here are my tested swaps:

• Out of bread flour? All-purpose works but may be slightly less chewy.
• No honey? Barley malt syrup is traditional but maple syrup works in a pinch.
• For whole wheat bagels, replace half the flour with whole wheat – any more makes them too dense.
• Yeast uncertainty? Proof active dry yeast in the warm water with sugar first if you’re unsure it’s alive.
• Salt matters! Reduce if using salted butter toppings later.

The best part? These ingredients transform into bagel magic right before your eyes!

Equipment You’ll Need

Don’t worry – you don’t need fancy gadgets for these homemade bagels! Here’s what I always pull out of my cabinets:

• Large mixing bowl (my favorite has measurements marked inside)
• Baking sheet lined with parchment paper
• Slotted spoon (trust me – crucial for flipping those boiling bagels!)
• Clean kitchen towel for covering rising dough
• Large pot for boiling (I use my widest saucepan)

That’s it – see? Told you this bagel recipe keeps things simple!

How to Make This Bagel Recipe

Alright, let’s get our hands floury! I promise this bagel recipe is way easier than it seems – just follow these steps and you’ll be amazed at what comes out of your oven.

Step 1: Prepare the Dough

Start by whisking together your flour, yeast, salt, and sugar in that big mixing bowl. Make a well in the center and pour in your warm water – not too hot, or you’ll kill the yeast! I mix with a wooden spoon at first until it gets shaggy, then dive in with clean hands.

Knead for about 5 minutes right in the bowl – you want the dough smooth but slightly tacky, not sticky. If it sticks to your fingers, add a tablespoon of flour; if it’s too dry, wet your hands slightly. When it passes the “windowpane test” (stretch a piece thin enough to see light through without tearing), you’re golden. Cover with that towel and let it rise in a warm spot for 1 hour – it should double in size.

Step 2: Shape and Proof the Bagels

Punch down that puffy dough (so satisfying!) and turn it onto a lightly floured surface. Divide into 8 equal pieces – I use a bench scraper for precision. Now the fun part: roll each piece into a smooth ball, then poke your thumb through the center and gently stretch into a ring about 3 inches across.

Arrange them on your parchment-lined baking sheet about 2 inches apart. Cover again and let them proof for just 20 minutes this time – they’ll puff up slightly. Meanwhile, fill your large pot with about 3 inches of water and add the honey, bringing it to a gentle simmer.

Step 3: Boil and Bake the Bagels

Here’s where the magic happens! Working in batches so you don’t crowd the pot, use your slotted spoon to lower bagels into the simmering water. They’ll sink at first, then float – that’s when you start timing 1 minute per side. Flip carefully with the spoon – this boiling step creates that perfect chewy crust.

Transfer them back to the baking sheet (they’ll look a bit wrinkly – totally normal!) and pop into your preheated 425°F oven for 20 minutes. You’ll know they’re done when they’re deep golden brown and sound hollow when tapped on the bottom. Let them cool on a rack for at least 10 minutes – I know, the hardest part! – before slicing into that chewy perfection.

Tips for Perfect Bagels

After making dozens of batches (and yes, a few disasters), here are my hard-earned secrets for bakery-worthy bagels every time:

• Don’t over-proof – That second rise should only be 20 minutes max, or your bagels will collapse during boiling
• Parchment is your friend – It prevents sticking without extra flour mess on your baking sheet
• Want shine? Brush boiled bagels with egg wash (1 egg + 1 tbsp water) before baking
• Water temp matters – Keep it at a gentle simmer, not a rolling boil, to avoid tough crusts
• Storage tip – These freeze beautifully! Just slice first so you can pop them straight in the toaster

Oh, and that flour everywhere? I’ve learned to embrace it – consider those white dustings a baker’s badge of honor!

Serving and Storing Your Bagels

Nothing beats tearing into a warm bagel fresh from the oven – that first bite when the crust crackles and the inside is still steaming? Absolute bliss. But if you miraculously have leftovers (it happens!), here’s how to keep them perfect:

• Best fresh: Devour within 4 hours for ultimate chewiness
• Next-day magic: Toast lightly to revive that perfect texture
• Storage: Keep in an airtight container at room temp for 3 days
• Freezer hack: Slice first, then freeze in bags for instant toaster-ready bagels

Pro tip: That first-day freshness makes them ideal for meal prep breakfast sandwiches – just wrap tightly in foil to preserve moisture!

Nutritional Information

Here’s the scoop on what’s in these delicious homemade bagels (based on one plain bagel without toppings):

• Calories: 240
• Protein: 8g
• Carbs: 48g
• Fiber: 2g
• Sugar: 2g
• Fat: 1g

Remember, these numbers are estimates – your actual nutrition will vary slightly depending on exact ingredients and measurements. Adding toppings like cream cheese or butter will (obviously!) change things up. But hey, homemade means you’re in control of what goes into your bagels!

Frequently Asked Questions

I get asked about this bagel recipe all the time – here are answers to the most common questions that pop up:

Why do we boil bagels before baking?

That boiling step is what gives bagels their signature chewy crust! The hot water sets the exterior while keeping the inside tender. It’s also what creates that slight shine on the surface. Without boiling, you’d just end up with rolls – tasty, but not proper bagels!

Can I freeze homemade bagels?

Absolutely! In fact, I always make a double batch to freeze. Let them cool completely first, then slice and store in freezer bags. They’ll keep for 2-3 months. When you’re craving one, just pop the frozen slices straight into the toaster – no need to thaw!

What’s the secret to getting bagels to rise properly?

Two things: First, make sure your yeast is fresh (test it in warm water with sugar if unsure). Second, don’t skip that initial 1-hour rise – the dough should double in size. But here’s my pro tip: if your kitchen is cold, let the dough rise in the microwave with a cup of hot water (not running!) to create a warm environment.

Can I make these without bread flour?

You can use all-purpose flour, but the texture will be slightly less chewy. For best results, I recommend adding 1 tablespoon of vital wheat gluten per cup of all-purpose flour to mimic bread flour’s protein content. It makes a noticeable difference!

How do I know when the bagels are done baking?

They should be a deep golden brown and sound hollow when tapped on the bottom. If you have an instant-read thermometer, the internal temp should reach about 200°F. Don’t worry if they look a little darker than store-bought – that’s the homemade charm!

Share Your Bagel Creations

I’d love to see your bagel masterpieces! Did you go classic plain or get creative with toppings? Snap a photo of your golden beauties fresh from the oven (flour fingerprints and all!) and tell me how your baking adventure went. Nothing makes me happier than hearing about your homemade bagel triumphs – or even the funny mishaps! For more baking inspiration, check out these delicious recipes.

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