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–+ servings

Homemade Bagels

This step-by-step guide walks you through making bagel shop-style bagels from scratch, with plenty of tips for achieving a crisp crust, a perfectly chewy interior, and that signature bagel flavor. Enjoy them plain, with your favorite toppings, or try my homemade everything bagel seasoning blend, included in the recipe.
5 from 1 vote
An everything bagel on a white plate with other bagels and a block of cream cheese in the background.
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Prep Time 1 hour
Resting Time 4 hours
Cook Time 25 minutes
Total Time 5 hours 25 minutes
Servings 12 bagels
Category Basics, Savory

Ingredients
 

  • 6 cups (780g) bread flour (spooned and leveled)
  • 2 cups (480g) lukewarm water (100–110℉)
  • 1 ½ Tbsp barley malt syrup (this is what I use and recommend, or substitute with molasses; see Note 1)
  • 1 tsp active dry yeast
  • 4 tsp kosher salt (I use Diamond Crystal; use 2 tsp if using Morton or table salt)
  • Vegetable oil (for greasing)

For Boiling

  • 12 cups water
  • ¼ cup barley malt syrup
  • 2 tsp baking soda

For the Homemade Everything Bagel Seasoning (makes ¾ cup)

  • 3 Tbsp white sesame seeds
  • 3 Tbsp black sesame seeds
  • 2 Tbsp poppy seeds
  • 2 Tbsp dried minced garlic
  • 2 Tbsp dried minced onion
  • 1 ½ tsp flaky sea salt or fleur de sel (plus more to taste)

Instructions

Preparing the Bagel Dough (can be done the night before)

  • In the bowl of a stand mixer, whisk together the lukewarm water and barley malt syrup, followed by the yeast. Allow the mixture to sit for 5 to 10 minutes, whisking occasionally to dissolve the yeast.
    Note: The mixture will likely not foam as proofed yeast typically does. Instead, watch closely for bubbling and movement in the liquid to confirm the yeast is active.
    2 cups (480g) lukewarm water
    1 ½ Tbsp barley malt syrup
    1 tsp active dry yeast
  • Add in the flour and salt, then mix with a rubber spatula until a shaggy dough forms — this will give your mixer a head start.
    6 cups (780g) bread flour
    4 tsp kosher salt
  • Using the dough hook attachment, mix the dough on the lowest speed setting for exactly 5 minutes until it forms a relatively smooth mass.
  • Empty the dough out onto the counter and knead by hand until the dough is elastic and forms a smooth ball (about 2 to 3 minutes).
    Note: The dough will be tacky but not overly sticky. When properly kneaded, you should be able to poke it with your finger and have it spring back.
  • Transfer the ball of dough into a lightly greased bowl, cover with plastic wrap, and place it in the refrigerator to rise for at least 4 hours (but ideally overnight).

Shaping and Baking the Bagels

  • Preheat the oven to 450℉ and line a baking sheet with parchment paper lightly greased with vegetable oil.
  • In a large pot over low heat, prepare the water bath by bringing the water, barley malt syrup (or molasses), and baking soda to a gentle simmer. (You won't need it just yet, but it's helpful to get it started ahead of time.)
    Note: The baking soda will cause the mixture to bubble and foam. Just keep stirring until the foam dissipates.
    12 cups water
    ¼ cup barley malt syrup
    2 tsp baking soda
  • Meanwhile, remove the dough from the refrigerator and punch it down to deflate it and remove any air bubbles.
    Pro tip: I like to cut the dough in half and return one half to the refrigerator, making 6 bagels at a time. Although it takes a little longer, I find this less overwhelming and strongly recommend it if you're making bagels for the first time. If you're comfortable working quickly, you can shape all 12 at once.
  • Divide the dough into 12 equal pieces (or 6, if working with half the dough). If you have a kitchen scale, weigh the dough and divide the total weight by the number of bagels to ensure they are evenly sized.
  • Shape each piece into a ball, pinching the seams together and rolling it on the counter to smooth the surface.
  • Use your thumb to make a hole in the center of each ball, then gently widen it with your fingers. Place the bagels on your prepared baking sheet, using two sheets if making all 12.
  • Let the bagels rest for 5 minutes to relax the gluten, then stretch each hole again until it's about 2" in diameter (larger than you might think).
    Pro tip: The dough will likely spring back as you stretch it. Do your best, but don't worry about getting it perfect. Trust the process!
  • Loosely cover the bagels with a kitchen towel or plastic wrap and let them proof at room temperature for 20 minutes. Meanwhile, ensure the water bath is at a simmer and prepare your desired seeds or toppings.
  • Working in batches of 3 or 4, gently place the bagels in the simmering water. Simmer for 30 seconds, flip, and simmer for another 30 seconds. Transfer to a wire rack to drain.
  • Return the bagels to your parchment-lined baking sheet and sprinkle with your desired toppings.
    Note: If you have boiled all 12 bagels at once, some of the cooking liquid may have since dried from the first batch. If needed, brush a little of the liquid onto the tops to help the seeds stick.
  • Bake on the center rack of the oven for 8 minutes (use the upper and lower thirds of the oven if baking two sheets at once). Reduce the temperature to 400℉, rotate the baking sheet(s), and bake until the bagels are nicely browned with a hard, crisp outer crust (about 15 minutes more).
  • Remove the bagels from the oven and let them cool for about 15 minutes before transferring them to a wire rack to cool completely. If baking in batches of 6, increase the oven temperature back to 450°F and repeat the shaping and baking process for the remaining dough.
  • Store the cooled bagels in an airtight container at room temperature. Toast in a toaster or oven before serving.

Notes

  1. Barley Malt Syrup: This is what gives bagels their classic, traditional flavor. Because it can be tricky to find in local grocery stores, I usually order it online. If you prefer, you can substitute it with molasses.
  2. Everything Bagel Seasoning: I highly recommend making your own blend rather than buying store-bought. Many store-bought blends use pre-browned dried garlic and onion, which can easily burn in the oven (and make the seasoning taste bitter). Using un-browned, raw dried garlic and onion helps prevent this.

Nutrition

Calories: 243kcal | Carbohydrates: 49g | Protein: 8g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.1g | Sodium: 373mg | Potassium: 104mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 0.001mg | Calcium: 17mg | Iron: 1mg
Nutrition Disclaimer