3-Ingredient Bagels

Prep: 30 min. + rising Bake: 20 min.

I always wanted to make my own bagels, so I searched to find a bagel recipe I could try. For variation and flavor, I sometimes add cinnamon and raisins or honey and sesame seeds to the dough.

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t’s no secret that GRWM (and GRWM with me for bed) videos have taken social media by storm. Typically, they involve routines like double-cleansing one’s skin, applying a non-irritating retinol, and maybe even listening to a soothing podcast before bedtime. But as of late, folks are adding one additional *surprising* step before they hit the hay: A “before-bed” bagel.

We recently learned that you can make homemade bagels—that taste just as good as the ones you pick up at the deli—with just four simple ingredients. (Thankfully, none of which are eggs, which have soared in price due to recent shortages.)

The catch? You prep the bagel dough before going to bed so it has time to rise to perfection overnight while you catch some z’s. Come morning time, a quick boil and bake are all you need to enjoy freshly-made bagels and a highly nutritious breakfast packed with protein and fiber. Talk about multitasking #goals.

You won’t believe how easy it is to make this homemade Bagel recipe with only a few simple ingredients! You will fall in love with these bagels as they are so soft on the inside, with the perfect amount of chewiness along with a deliciously crisp exterior. This foolproof recipe will have you enjoying freshly baked bagels in no time.

You only need a few basic pantry staples to make this bagel recipe right in your kitchen. You don’t even need any fancy kitchen tools, as you can easily mix the dough together by hand! It may seem intimidating to make bagels at home, but I promise you that it’s super easy to make them from scratch. They’re so much more delicious when fresh out of the oven.

This easy bagel recipe has everything you love about bagels! They are slightly sweet with a classic toothsome chew, a shiny and crisp exterior, and a soft but dense interior. Enjoy them as is, with a schmear of cream cheese, or toasted! Either way, these homemade bagels are so delicious. Want another delicious bread recipe to enjoy fresh out of the oven? Try my breadsticks recipe, brioche bread recipe, or sourdough bread recipe.

When is a bagel not a bagel? When’s it’s “everything.”

That line may not make any sense to you if you haven’t seen the movie “Everything Everywhere All at Once.” Actually, it may not make much sense even if you have seen it.

So let me try to explain. “Everything Everywhere All at Once” is part family drama and part comedy. It is a science fiction film and a martial arts extravaganza. In short, it’s everything, and last week it won seven Oscars at the Academy Awards, including Best Actress, Best Supporting Actor, Best Supporting Actress and Best Picture.

Produced by University of Iowa graduate Joe Russo, “Everything” stars Michelle Yeoh as Evelyn, a beleaguered small-business owner who is under audit by the Internal Revenue Service. In the midst of this crisis, Evelyn discovers that there are millions ― if not billions ― of universes, and that there is a version of her in each one. Each variation of Evelyn in this multiverse has a different life that was created by the various decisions she has made every day.

But I digress.

Trust me. It sounds a lot better ― and more ominous ― when Jobu says it.

Anyway, I loved “Everything Everywhere All at Once.” It made me laugh. It made me cry. It made me just feel good. It also made me want to make bagels.

Bagels are one of those things that we never think of making ourselves. I don’t know why. We bake pies and cakes and breads but bagels we buy. It’s almost as if we see bagels as some substance that can only be conjured using exotic ingredients and a magic spell.

In reality, bagels are pretty easy to make. They’re just bread, after all. Sure, there are a few differences between making a bagel and making a loaf of sandwich bread, but they hardly require special skills.

Of course, there are different bagel recipes out there. Some take two days to make. Others can be made in an afternoon. I chose the latter because I figured my readers ― like me ― would be more likely to make bagels if they knew they weren’t going to have wait too long for them.

So, don’t be afraid of making bagels. Unless they come from Jobu Tupaki. Then be very afraid.

New York City bagels

This recipe comes from the website “The Sophisticated Gourmet.”

Like I said above, this is an easy bagel recipe that you can finish in a few hours ― no more difficult than baking bread. That said, there are some differences.

Bagels have to be boiled before they are baked. This gives them a wonderful, chewy texture. There is some debate as to what to boil the bagels in, however. Some say to add maple syrup to the boiling water. Others suggest barley malt syrup. Still others go with baking soda. I am going with baking soda here because it is something you probably already have in your kitchen.

The shaping method also is something of a controversy among bagel makers. Some recipes recommend rolling the dough into a rope and then pinching it together to make a circle. Others go with the poke method. This means creating a ball of dough and then poking your finger through the center to create the hole. The latter one is easier, and so I opting for it.

Otherwise, you should be able to see that making your own bagels is not that hard. There aren’t many ingredients, and the method is pretty simple. Get bageling!

Ingredients

1 package (2 ¼ teaspoons) active dry yeast

4 ½ teaspoons sugar

1 ¼ cups warm water (roughly 100-110 degrees)

3 ½ cups bread flour

1 ½ teaspoons salt

For finishing the bagels:

2 quarts of water

1 tablespoon of baking soda

Optional toppings like toasted sesame seeds or everything seasoning

To prepare

Dissolve the yeast and the sugar in ½ cup of the warm water. Let it sit until it begins to bubble (about 5 minutes).

Grease a large bowl and add the dough. Cover and let rise in a warm place until doubled (roughly 1 hour).

Punch the dough down. Let it sit for 10 minutes to relax. Divide the dough into eight equal pieces. Roll each piece into a ball. Then, coat your index finger with a little flour and poke it through the center of each dough ball, tearing a hole in each one. Gently stretch the dough into a bagel shape, until the hole in the center is about an inch in diameter. Place the bagels on a baking sheet that has been lined with parchment paper. Cover with a clean towel and leave them to rest for another 10 minutes.

In the meantime, preheat the oven to 425 degrees. Bring the 2 quarts of water to boil on the stove. Add the baking soda (the water will bubble furiously for a moment).

Working two at a time, place the bagels in the boiling water. Cook on one side for 45 seconds, and then flip them over. Remove from the water to your prepared baking sheet and repeat with the remaining bagels.

If you are seasoning your bagels with the everything seasoning or sesame seeds, now is the time to do it. Sprinkle the seasonings over your bagels evenly.

Once all of the bagels have been boiled, place them in the oven. Bake for 18-20 minutes until nicely browned (the recipe says 20-25 minutes, but my bagels were a bit overdone after 20 minutes, so use your best judgement).

Allow bagels to cool.

Makes eight bagels.

Everything Bagels are deliciously crunchy and packed with savory, salty, and nutty flavors. While they may be a bit messy, the taste is worth the extra cleanup!

You can make a fresh batch right at home with a few simple ingredients. No need for yeast — yogurt bagels are just as chewy and tangy as the bakery favorites, but they’re ready in a fraction of the time.

Air fryer bagels are easier to make than you might think, thanks to a yogurt-based dough that’s just as fluffy and chewy as yeasted versions.

Cover with all your favorite toppings — including Everything But The Bagel seasoning — and cook to golden brown perfection!

The best part about this easy bagel recipe is that it requires no resting time! Simply mix together the dough, form it into rings, and pop them right in the air fryer to cook.

Looking for another breakfast shortcut? Make air fryer donuts with canned biscuit dough! You can cover them in cinnamon sugar or dip them in a homemade glaze.

Or, meal prep some breakfast burritos and keep them in the freezer when you need something on the go. Or try our Moons over My Hammy copycat recipe, it is absolutely delicious!

Ingredients Needed for Yogurt Bagels

Flour – All-purpose flour works just fine in this recipe. You can use self-rising if you prefer, but you’ll need to omit the baking powder and reduce the salt by half.
Baking powder – This leavening agent will help puff the bagels in the air fryer.
Salt – Don’t skip this simple ingredient! Not only does it add flavor, but it helps create that deliciously chewy texture we all love.
Yogurt – Stick with plain Greek yogurt for this recipe. The thicker texture works best with the dough, and you don’t want any extra flavors sneaking in!
Egg wash – Combine one large egg with 1 tablespoon of water until well combined. Brush this over the dough before adding your seasonings to help them stick to the surface.
Seasonings – You can’t make everything bagels without everything seasoning! You could also keep it simple with a sprinkle of coarse salt or sesame seeds, or go all out with shredded cheddar or asiago cheese.

Serving Suggestions

Slice up your air fryer bagels and enjoy them with butter, cream cheese, or mashed avocado.

They’re also fantastic for sandwiches in place of regular bread. Stick with classic deli meat combinations, or spoon on some tuna or egg salad instead.

Want an extra hearty breakfast? Pile eggs, bacon, and a slice or two of cheese onto your everything bagel, then pop it back in the air fryer for a few minutes so the cheese can melt.

Air Fryer Bagels or Baked Bagels

If you don’t have an air fryer, you can make baked bagels instead!

Arrange dough on a baking sheet. Place the rings of yogurt bagel dough on a parchment-lined baking sheet.
Bake for 20 to 22 minutes at 350°F, rotating the pan at the halfway point.
Increase the oven heat. Remove the pan from the oven and increase the oven temperature to 450°F. Then, pop the pan back in for a few minutes until the bagels are golden brown.

Everything Bagel Recipe FAQ

Why is it called an everything bagel?

Our everything bagels are homemade yogurt bagels covered in everything seasoning – a mixture that includes poppy seeds, sesame seeds, onion and garlic flakes, and sea salt.

While the original creator of the everything bagel recipe is widely disputed, it’s thought that the name comes from combining “everything” into one seasoning instead of discarding a variety of leftover bagel toppings.

Can you make homemade bagels without yeast?

Absolutely! All you need is some yogurt. That, plus the baking powder, gives the dough plenty of lift and that signature tangy flavor.

Even better, you can use this easy bagel recipe to make whichever flavors you might fancy!

Prep Ahead Instructions

This recipe makes 4 air fryer bagels, but you can easily double or even quadruple the amounts if you’d like!

Enjoy one or two while they’re hot and fresh and save the rest for breakfast throughout the week.

How To Store Air Fryer Bagels

Leftover homemade bagels should be stored in an airtight container or food storage bag for optimum freshness.

Keep them on the counter for 1 day or in the refrigerator for up to 3 days. You can also freeze air fryer bagels for up to 3 months.

Warm in the microwave or toast slices in the air fryer or toaster oven. If frozen, be sure to thaw first.

With love, from our simple kitchen to yours.

Other Easy Air Fryer Recipes

Everything Bagels (Oven or Air Fryer)

Make Everything Bagels with a simple no-yeast dough and just a few ingredients! Bagels in the air fryer are ready in 15 minutes!

Please comment and review!

all purpose flour, or self rising (see Note #2)
plain Greek yogurt, (whole milk or nonfat)
Optional bagel toppings of choice: sesame seeds, coarse salt, everything bagel seasoning, etc.

In a medium mixing bowl, whisk together the flour, baking powder, and salt.
Add the Greek yogurt and mix well with a spatula until the mixture turns into a sticky dough. Form the dough into a ball.
Cut the dough ball into 4 equal pieces. On a lightly floured surface, roll each dough ball out into an 8-inch long rope, then bring the edges together to form a bagel shape, pinching the ends of the dough together to close the circle.
In a small bowl, whisk together the egg and water. Lightly brush the egg wash over the top and sides of the bagels. Sprinkle toppings over the bagels.
Air fry the bagels at 350F for 10 minutes until risen and golden brown.
Remove the air fryer basket from the air fryer and allow the bagels to cool for 5 minutes. Remove the bagels, slice and serve warm, or cool completely then toast.

Keep leftover bagels in an airtight food storage container or zip top bag on the counter for 1 day or in the refrigerator for up to three days. The bagels can also be frozen for up to three months.

Self-rising flour can be used instead of all purpose. Just eliminate the baking powder and reduce the salt to 1/4 teaspoon.

Oven baking instructions: Bake the bagels on a sheet pan lined with parchment paper at 350F for 20-22 minutes until cooked through. Rotate the pan once about halfway through the baking time. Remove the bagels from the oven, increase the temperature to 450F, then return the bagels to the oven for 3-4 minutes until golden brown.

This recipe makes 4 bagels but can very easily be doubled to make 8 bagels or quadrupled to make 16.

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Let us know how it was!

THIS POST MAY CONTAIN AFFILIATE SALES LINKS. PLEASE SEE MY FULL DISCLOSURE POLICY FOR DETAILS

These 3-ingredient bagels are the easiest bagel recipe, require no boiling, and have a delicious chewy, soft texture. They are high-protein and healthy, made with only three simple, wholesome ingredients.

You might have tried our 2-Ingredient Air Fryer Bagel Recipe before, but if you prefer to bake bagels, here’s a new option!

These easy bagels are so easy and tasty that I will probably never try any other classic bagel recipe after that.

Bonus, this recipe is easy to adapt, making it allergy-friendly and suitable for everyone.

How To Make 3-Ingredient Bagels

It’s very easy to make this three-ingredient bagel recipe. Even kids can whip up a batch of these delicious homemade bagels.

Self-Rising Flour – See note below to make yours at home from just two pantry ingredients.
Yogurt – Greek yogurt is a great option to boost the protein profile of these bagels. However, the recipe works with any plain yogurt varieties, including oat yogurt, coconut yogurt, or soy yogurt.
Olive Oil or any oil you like, including canola oil, avocado oil, or even melted butter.

Optional Ingredients

Below are some of the optional ingredients you may want to use on top of the bagels before baking.

Bagel Seasoning – A combination of sesame seeds, onion flakes, garlic powder, and sea salt flakes.
Egg Wash – Stir an egg with a bit of water and brush the mixture on top of the raw dough before baking.
Salt – Only add salt to the dough if you don’t use bagel seasoning, or they come out very salty.

Preparation

First, add the flour and salt, if used, in a large bowl or the bowl of your stand mixer.

Next, add yogurt and olive oil and use a wooden spoon or the dough hook attachment of a stand mixer to stir and bring the ingredients together.

The dough will be sticky, and that’s ok. But it shouldn’t be dry, and if it’s, add a bit more yogurt, one tablespoon at a time.

It takes about 2 to 3 minutes to bring the dough together.

When the dough is elastic, a bit sticky on the outside, stop the stand mixer.

Resting The Dough

Grease a bowl with olive oil, oil your hands to gather the dough, and transfer it to the oiled bowl.

Cover the bowl with plastic wrap and set aside at room temperature for at least 30 minutes and up to 1 hour.

Kneading

Sprinkle flour on a work surface, transfer the dough onto the floured surface, and add more flour on top of the dough.

Knead by hand for 1 minute, adding more flour if too sticky.

Shaping Bagels

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly oil the paper with cooking oil spray. Set aside.

When an good dough ball forms, divide it into six even portions.

Roll each portion into a round ball. Then, flour your finger, dig one finger into the center of the dough ball, and press and rotate the finger in a circular motion to swirl the dough around your finger.

This technique will create a nice large hole in the dough’s center that perfectly mimics the bagel shape.

Transfer the shaped bagels onto the prepared baking sheet.

Egg Wash

This is optional, but to achieve a nice golden color on top of the bagels, you need to brush their top with egg wash.

To prepare an egg wash, whisk one egg and one tablespoon of water in a bowl. Then, use a pastry brush to brush the top of each bagel.

Finally, sprinkle some bagel seasonings on top or any seeds you like, or keep the bagels plain.

Bake the bagels on the center rack of the oven for 15 to 18 minutes or until golden brown on top and a pick inserted in the center of the bagels comes out clean.

If some dough sticks to the pick, return to the oven and keep baking.

Let them cool completely on a cooling rack before slicing and serving.

These bagels can be stored at room temperature for up to 3 days wrapped in a clean kitchen towel.

You can also freeze the bagels in zip-lock bags or airtight containers and thaw them the day before at room temperature.

If you have food allergies to some of the ingredients, below are some substitution options.

Egg-Free – You can replace the egg wash with a simple brush of dairy-free milk or maple syrup.
Dairy-Free – You can use any dairy-free yogurt in this recipe, the higher in protein, the softer the dough will be.
Vegan – Use both options listed above.
Oil-Free – Replace the oil with an extra tablespoon of yogurt, but the dough won’t be as chewy.
Gluten-Free – We didn’t try this recipe using all-purpose gluten-free flour, so I am not sure it will provide decent results.

Frequently Asked Questions

Below are my answers to your most common questions about this recipe.

How Can I Make Homemade Self-Raising Flour?

Self-raising flour is a combination of all-purpose flour and baking powder.

For this recipe, replace the 2 cups of self-raising flour with 2 cups of all-purpose flour and whisk in 2 teaspoons of baking powder.

Can I Use Sweetened Yogurt?

If you want to make sweet bagels, use a sweetened yogurt like vanilla yogurt or strawberry yogurt.

Can I Add Fruits To The Dough?

You can make lovely blueberry bagels by stirring 1/2 cup of fresh or frozen blueberries in the dough.

However, they are a bit hard to incorporate as the dough is a bit tough, so the best is to fold them in halfway after adding yogurt, knead for a few seconds, and then incorporate them.

Can I Use Milk?

Yes, you can use milk or Greek yogurt.

However, the best is to stir the milk with two teaspoons of vinegar to curdle the milk and create buttermilk. This makes the bagels softer and less tough.

More 3-Ingredient Recipes

If you like simple recipes, are some more recipes using just 3 ingredients for you to try.

These 3-Ingredient Bagels are an easy bagel recipe with no boiling needed and a delicious chewy, soft texture. Plus, they are also high in protein and healthy for you with only three simple, wholesome ingredients.

In a large mixing bowl, add flour and salt if used. Whisk to combine.
If too dry, add more yogurt, one tablespoon at a time. The dough should be slightly sticky on the outside but soft and elastic.
Grease a mixing bowl with olive oil, add the dough, and film the bowl tightly with plastic wrap. Rest dough for at least 30 minutes at room temperature, up to 1 hour for extra softness.
Divide the dough into six balls of identical size, push a floured thumb in the center of each ball, and swirl to open the hole and form a bagel shape – see the picture above for visual help.
Preheat the oven to 400°F (200°C).
Line a large baking sheet with parchment paper. Place each bagel on the tray.

Optional Egg Wash

In a small bowl, whisk the egg with a splash of water and brush this egg wash on top of the bagels. You can also brush with almond milk or maple syrup for an egg-free option.
Sprinkle bagel seasoning on top if desired or keep them plain.
Bake on the center rack of the oven for 15-20 minutes until golden brown on top.
Cool completely on a cooling rack before serving.

Storage

Amount per Serving

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.

Jump to Recipe

These homemade cinnamon raisin bagels are soft, chewy, scented with cinnamon, and dotted with juicy raisins.

They use a thick dough that’s easy to make by hand or in a stand mixer.

Homemade bagels are easy to make and they taste delicious! Fresh bagels make easy breakfasts or brunch ideas, and adding cinnamon and raisins to the bagel dough makes this recipe extra special.

For another kind, try these chewy blueberry bagels.

The bagel dough

Bagels are usually made from lean dough. This means it’s a dough where there is no fat added to it. They use quite a stiff dough, too, with low hydration. The results are chewy bagels that are still soft, a little bit dense, and with a great toothsome bite. This recipe is based on these overnight bagels.

This is best done with bread flour. Some all-purpose flours have a protein level of over 11%, so you can use that sort of all-purpose flour for these bagels too.

The ingredients

Find the simple ingredients for this homemade bagel recipe listed in the printable recipe card at the bottom of this post. Here is a rundown of what you will need.

Warm water
Active dry yeast or instant yeast
Soft brown sugar
Bread flour or strong all-purpose flour
Salt
Ground cinnamon – woody and warming cinnamon is a perfect bagel pairing.
Raisins – Plump raisins add texture and sweetness.
More brown sugar or honey to boil bagels – Poaching the bagels in sweetened boiling water before baking gives them a golden and chewy crust. The added honey or other sugar gives them a beautiful golden sheen without needing egg wash.

Equipment

This simple recipe can easily be made by hand, though for extra ease, use a stand mixer fitted with a dough hook attachment.

Method

In a large bowl, combine the water, yeast, and brown sugar and stir them together. Leave it to sit for 5 minutes until foamy. Add the flour, cinnamon, and salt to the yeast mixture and use a fork to combine everything into a rough dough.

Switch to using your hands and push the dough together into a rough dough ball. Tip this onto a clean bench and knead the dough for around 6-8 minutes to develop the gluten.

The dough in this bagel recipe is relatively low hydration, so it makes a thick dough that is easy enough to work but requires a little elbow grease to knead. If using a stand mixer, use a dough hook attachment at low speed.

Press the dough into a flat disc and tip the raisins into the middle. Gather the sides of the dough up to cover the raisins, then knead the dough again carefully to work the raisins into the dough.

First rise

Once the raisins are incorporated, form the dough into a ball and place it into a large, greased bowl. Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled in size.

You can also let the dough rise overnight in the refrigerator. A long rise like this will bring more flavor to the bagels.

Shaping the bagels

Pull the dough from the bowl onto a lightly floured surface and form it into a log.

Cut the dough into eight equal pieces (a kitchen scale works well to ensure even bagels) and shape each piece into a ball. Let these dough balls rest for 5 minutes.

Take a ball of dough and use both hands’ thumb and index finger to push a hole into the center, then roll the dough ball around your fingers in a circular motion to widen the hole.

Aim for a large hole, as it will shrink back in size once it sits. Continue with the rest of the dough balls.

Place the shaped bagels on a prepared sheet pan lined with parchment paper and let them puff out for around 30 minutes while the oven preheats and a pot of water is brought to a boil.

Water bath

Bring a large pot of water to a boil, preheat the oven to 428°F/220°C, and line a large baking sheet with parchment paper.

Once the water is boiling, stir in brown sugar.

Dust any excess flour off the bagels and drop them in the boiling water one at a time. Boil 2-3 bagels at a time.

Let them poach in the water for 1 minute, flipping them after 30 seconds.

Remove the bagels from the water using a slotted spoon.

Drain the boiled bagels on a wire rack, then move to a baking sheet lined with parchment paper.

Continue with the rest.

Baking

Place the bagels on the lined baking sheet.

Bake them in the oven for 22-25 minutes until golden brown. If they are baking unevenly or your oven has hot spots, turn the oven tray around after 15 minutes of baking.

Remove the baked bagels from the tray and let them cool to room temperature on a cooling rack for 30 minutes before slicing and serving.

Serving and storing

Serve the bagels with a smear of cream cheese, or toast them and spread with salted butter.

Store leftover bagels in an airtight container for up to 3 days at room temperature.

Bagels freeze very well, too. Freeze for up to 3 months.

Related recipes

240g warm water (1 cup) (95-104°F / 35-40°C)
1 ½ teaspoons instant yeast or active dried yeast
25g (2 tablespoons) soft brown sugar
406g (3 ¼ cups) bread flour
1 ½ teaspoon ground cinnamon
1 ¼ teaspoon salt
80g (½ cup) raisins

Poaching

2 quarts water
18g (1 ½ tablespoons) honey or brown sugar

In a large bowl, combine the water, yeast, and brown sugar and stir them together. Leave it to sit for 5 minutes until foamy. Add the flour, cinnamon, and salt to the yeast mixture and use a fork to combine everything into a rough dough.
Switch to using your hands and push the dough together into a rough dough ball. Tip this onto a clean bench and knead the dough for around 6-8 minutes to develop the gluten. If using a stand mixer, use a dough hook attachment at low speed.
Press the dough into a flat disc and tip the raisins into the middle. Gather the sides of the dough up to cover the raisins, then knead the dough again carefully to work the raisins into the dough.
Once the raisins are incorporated, form the dough into a ball and place it into a large, greased bowl. Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled in size.
You can also let the dough rise overnight in the refrigerator for up to 24 hours. A long rise like this will bring more flavor to the bagels.

Pull the dough from the bowl onto a lightly floured surface and form it into a log.
Cut the dough into eight equal pieces (a kitchen scale works well to ensure even bagels) and shape each piece into a ball. Let these dough balls rest for 5 minutes.
Take a dough ball and use both hands’ thumb and index finger to push a hole into the center, then roll the dough ball around your fingers in a circular motion to widen the hole. Aim for a large hole, as it will shrink back in size once it sits. Continue with the rest of the dough balls.
Place the shaped bagels on a prepared sheet pan lined with parchment paper and let them puff out for around 30 minutes while the oven preheats and a pot of water is brought to a boil.

Bring a large pot of water to a boil, preheat the oven to 428°F/220°C, and line a large baking sheet with parchment paper.
Once the water is boiling, stir in brown sugar.
Dust any excess flour off the bagels and drop them in the boiling water one at a time. Boil 2-3 bagels at a time.
Let them poach in the water for 1 minute, flipping them after 30 seconds. Remove the bagels from the water using a slotted spoon. Drain the boiled bagels on a wire rack and continue with the rest.

Place the bagels on the lined baking sheet. Bake them in the oven for around 22-25 minutes until golden brown. If they are baking unevenly or your oven has hot spots, turn the oven tray around after 15 minutes of baking.
Remove the baked bagels from the tray and let them cool to room temperature on a cooling rack for 30 minutes before slicing and serving.

Reader Interactions

The time it takes for your bagel dough to rise depends on the temperature of your kitchen, as it’ll take longer to rise if you have a cold kitchen. The ideal temperature for the dough to rise is between 75 to 78F. If your kitchen is on the colder side, you can place your bagel dough in an OFF oven with the light on.
Avoid adding too much flour to the dough by measuring your flour correctly! Adding too much flour to the bagel dough is a common mistake. The best way to measure flour is by using a scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
Make sure the water is between 110 to 120F. If your water is too hot, it will kill the yeast, but if the water is not warm enough, it won’t activate it.
Barley malt syrup can be found in some grocery stores or ordered online. It gives bagels their signature flavor, but delicious ones can still be made without it! Just use granulated or brown sugar in its place.
Check the dough for doneness after kneading by doing the window pane test. Pinch a small ball of dough off, then stretch it into a thin square. It should become thin enough to see light through without breaking. If it breaks or tears, keep kneading.
For the most even coating of topping on your bagels, dip them into a shallow bowl of toppings instead of sprinkling them on top.
Be gentle when shaping and handling the bagel dough for smooth and shiny bagels. If you squeeze the dough too roughly, the bagels may look wrinkly when they come out of the oven. However, not to worry, they’ll still be just as delicious!

How to make single-serve “before-bed” bagels

In the video, Davidsun combines bread flour and salt in a bowl. She then mixes active dry yeast and sugar with warm water to activate the yeast. Once the yeast has shown signs of life, Davidsun combines the wet and dry ingredients until fully incorporated. Next, she dusts a little more bread flour onto a work surface and kneads the dough for about 10 to 15 minutes until it’s smooth and the gluten has strengthened.

Next, Davidsun checks the dough by conducting a simple poke test by gently pressing it with her finger—it should spring back slowly. (If it does too quickly, continue kneading.) Once ready, she lightly greases a clean bowl with a light coating of oil and rubs the surface of the dough with the excess liquid.

Then, the most essential part: a good night’s rest. Davidsun lets the dough sit in the bowl for at least two hours—or better, overnight—covered with a clean kitchen towel. Once fully proofed and doubled in size, she cuts the dough into the desired portions and shapes it into a signature bagel shape by pinching the bottom and poking it with her thumbs through the center. Although this sounds like a lot of steps, it really won’t take you more than 10 minutes of active, hands-on time to complete.

To recreate that iconic bagel shop chewy texture, Davidsun boils the bagels in water with a squirt of honey before they head into the oven. Once the water is boiling, she gently drops the bagel in and lets it cook for 30 seconds on each side. Finally, each one gets transferred onto a parchment-lined baking sheet, garnished with optional toppings (like everything bagel seasoning), and baked at 425°F for 15 to 20 on the middle rack of the oven until it’s golden on the outside and pillowy-soft and steamy on the inside. Okay, officially drooling.

Yields 8 servings

3 1/2 cups bread flour 1 Tbsp salt 1 1/4 cup warm water 1 Tbsp sugar 2 Tsp active dry yeast 1 Tbsp neutral oil for greasing 1 Tbsp honey, optional Everything bagel seasoning, optional

1. Combine the bread and salt in a bowl. In a separate bowl, activate the yeast by combing the sugar and yeast together. Once it bubbles, mix the wet and dry ingredients until fully incorporated.

2. Dust bread flour on a work surface and knead the dough for 10 to 15 minutes. Grease a clean bowl with oil, and coat the dough with the remaining liquid. Cover with a towel, and let rise for at least two hours or overnight.

3. Once fully proofed, preheat the oven to 425°F. Portion the dough into individual balls and shape them into bagels. Bring a medium pot of water to a boil and add the honey. Boil the bagels for 30 seconds on each side. Transfer them to a parchment-lined baking sheet and bake in the oven for 15 to 20 minutes or until golden.

How to make vegan lox to pair with your freshly-made bagels:

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1 teaspoon active dry yeast
1-1/4 cups warm 2% milk (110° to 115°)
1/2 cup butter, softened
2 tablespoons sugar
1 teaspoon salt
1 large egg yolk, room temperature
3-3/4 to 4-1/4 cups all-purpose flour
Sesame or poppy seeds, optional

Directions

In a large bowl, dissolve yeast in warm milk. Add the butter, sugar, salt and egg yolk; mix well. Stir in enough flour to form a soft dough.
Punch dough down. Shape into 12 balls. Push thumb through centers to form a 1-1/2-in. hole. Stretch and shape dough to form an even ring. Place on a floured surface. Cover and let rest for 10 minutes; flatten bagels slightly.
Fill a Dutch oven two-thirds full with water; bring to a boil. Drop bagels, 2 at a time, into boiling water. Cook for 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain well on paper towels.
Sprinkle with sesame or poppy seeds if desired. Place 2 in. apart on greased baking sheets. Bake at 400° until golden brown, 20-25 minutes. Remove from pans to wire racks to cool.

Health benefits of eating bagels for breakfast

Getting enough protein for breakfast can be challenging, considering experts recommend eating a whopping 25-40 grams during the first meal of the day. This means finding more creative ways to boost protein intake—besides two plain ol’ hard-boiled eggs—is top of mind.

Fortunately, bread flour (used to make these bagels) contains a lot of protein. According to the USDA, on average, bread flour has about 10 grams of protein per 100-gram serving. Not to mention, it’s also a great source of other essential nutrients. Bob’s Red Mill’s artisan bread flour is packed with vitamins and minerals like iron (35 percent of your daily value!), and B-vitamins like brain-boosting thiamin (vitamin B1), energizing niacin (vitamin B3), and folate (vitamin B9, a prenatal superstar) per quarter cup.

How to Make This Bagel Recipe

1. In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine the water, sugar or malt syrup, and yeast and stir together.

2. Let stand until the mixture is very foamy.

3. To the yeast mixture, add the flour and salt.

4. Mix together using a wooden spoon or turn the mixer on low speed and mix until a dough starts to form. If mixing by hand, turn out the dough onto a lightly floured surface and knead by hand until a smooth and elastic dough is formed. If using a stand mixer, continue mixing on low speed for about 10 to 15 minutes. Transfer the dough to a large lightly oiled bowl. Cover and let rise in a warm place until doubled in size.

5. Punch down the dough and turn out onto a clean work surface. Divide the dough into 8 equal pieces. (For smaller bagels, divide into 12.)

6. Shape each piece into a ball, then gently flatten each ball. Lightly oil your hands, then press your finger into the center and through the dough, creating a small hole. Pick up the dough and begin stretching it in a circular motion, widening the hole and creating a donut shape. When the hole is about 2 inches wide, place it on a greased parchment paper lined sheet pan, spacing each one a few inches apart. Loosely cover and let rest for 20 minutes.

7. Place the water in a large wide pot and bring it to a boil over medium-high heat. Reduce the heat to medium-low to maintain a simmer and stir in the sugar or syrup and baking soda. Working with two or three at a time, add bagels to the pot of water. Cook for 1 minute. Using a spider or slotted spoon, flip them over and cook for another minute.

8. Remove each bagel, letting the excess water drain off, and place it back on the baking sheet. Immediately sprinkle on or dip in the toppings of your choice, if desired. Bake for 15 minutes. Flip the bagels over and continue baking for 5 to 10 minutes or until deep golden brown. Let cool on a wire rack for at least 10 minutes before serving.

Why are bagels boiled before they’re baked?

Boiling the bagels before baking them will help an outer crust form to ensure they keep their shape as they bake. In addition to helping them keep their shape when you boil the bagels, the sugar or barley malt syrup in the water will help with caramelization and crispiness once you bake the bagels. Boiling the bagels will also help the toppings stick better to the dough.

What if I only have instant yeast?

If you only have instant yeast, that is fine! Whisk the instant yeast into the flour, sugar, and salt mixture, then add the water. You do not need to bloom instant yeast. The first rise time will be shorter, around 20 minutes instead of an hour. Just make sure it has doubled in size before you cut and shape the dough. Once shaped, the second rise might be shorter than 20 minutes.

Can I make this ahead of time?

You can prepare the bagel recipe’s dough the night before and place it in the fridge overnight for its first rise. This way, you can shape and cook them the next day. Doing an overnight rise will also help the flavors in the dough develop more and give you an even better-textured bagel! Remove the dough from the fridge when ready to use and let it rise at room temperature for another 45 minutes before you proceed with the recipe.

How do I store leftovers?

You can store leftover bagels in an airtight container for up to 3 days. I recommend slicing them when ready to serve, as you risk them becoming stale when you store them after slicing.

Can I freeze this?

You can! Bagels freeze wonderfully! Slice them, tightly wrap them in plastic, and transfer them to a freezer-safe bag for up to 3 months. If you plan on toasting them, you can toast them straight from frozen! If not, thaw them before using them.

If you’ve tried this Bagel recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

You only need simple pantry staples to make this delicious bagel recipe! They’re so soft, chewy, and easy to make from scratch!

Large mixing bowl
Stand mixer with dough hook or wooden spoon
Large wide pot
Spider strainer or slotted spoon
Wire cooling rack

For the Dough

sugar or barley malt syrup
active dry yeast
plus more for sprinkling (540g)

For Boiling and Assembly

sugar or barley malt syrup
such as everything bagel seasoning, sesame seeds, poppy seeds, dried minced onion

Line two large baking sheets with parchment paper and lightly grease the paper.
Punch down the dough and turn out onto a clean work surface. Divide the dough into 8 equal pieces. (For smaller bagels, divide into 12.) Shape each piece into a ball by cupping your hand around the dough ball and moving it in a circular pattern. (This will tighten the ball.)

For the Boiling and Assembly

Meanwhile, preheat the oven to 425F.
Place the water in a large wide pot and bring it to a boil over medium-high heat. Reduce the heat to medium-low to maintain a simmer and stir in the sugar or syrup and baking soda.
Working with two or three at a time, add bagels to the pot of water. (They might sink to the bottom of the pot.) Cook for 1 minute. Using a spider or slotted spoon, flip them over and cook for another minute. (They should be floating at this point if they weren’t already.) Remove each bagel, letting the excess water drain off, and place it back on the baking sheet. Immediately sprinkle on or dip in the toppings of your choice, if desired.
Bake for 15 minutes. Flip the bagels over and continue baking for 5 to 10 minutes or until deep golden brown. (Flipping creates a more even bake and helps keep their round shape.) Let cool on a wire rack for at least 10 minutes before serving. Cool completely before storing in an airtight container for up to 3 days. Bagels freeze great! Just cut in half before freezing.

The time it takes for your bagel dough to rise depends on the temperature of your kitchen, as it’ll take longer to rise if you have a cold kitchen. The ideal temperature for the dough to rise is between 75 to 78F. If your kitchen is on the colder side, you can place your bagel dough in an OFF oven with the light on.
Avoid adding too much flour to the dough by measuring your flour correctly! Adding too much flour to the bagel dough is a common mistake. The best way to measure flour is by using a scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
Make sure the water is between 110 to 120F. If your water is too hot, it will kill the yeast, but if the water is not warm enough, it won’t activate it.
Barley malt syrup can be found in some grocery stores or ordered online. It gives bagels their signature flavor, but delicious ones can be made without it! Just use granulated or brown sugar in its place.
Check the dough for doneness after kneading by doing the window pane test. Pinch a small ball of dough off, then stretch it into a thin square. It should become thin enough to see light through without breaking. If it breaks or tears, keep kneading.
For the most even coating of topping on your bagels, dip them into a shallow bowl of toppings instead of sprinkling them on top.
Be gentle when shaping and handling the bagel dough for smooth and shiny bagels. If you squeeze the dough too roughly, the bagels may look wrinkly when they come out of the oven. However, not to worry, they’ll still be just as delicious!

Nutrition Facts

1 bagel: 237 calories, 9g fat (5g saturated fat), 38mg cholesterol, 271mg sodium, 33g carbohydrate (3g sugars, 1g fiber), 5g protein.

Homemade Bagel Tips

The key to making fluffy bagels is to avoid overboiling. Doing so will cause them to sink and lose the air you incorporated during the rise. Cook for 45 seconds; turn and cook 45 seconds longer. Learn how to make homemade bagels!

How do you make plain bagels taste better?

You can make plain bagels taste even better by adding toppings. Once your bagels are boiled, top with sesame seeds, poppy seeds or everything bagel seasoning. Don’t forget to add a spread on top like garlic-herb bagel spread, cranberry cream cheese spread or a smoked salmon cheese spread.

Do you have to boil bagels?

Boiling bagels gives them that distinct chewy exterior. Plain water will do the job, but you can also add barley syrup to the water for a slightly darker colored bagel. Some people add baking soda, lye or sodium carbonate for a more pretzel-type crust.

How do you make bagel toppings stick?

Most toppings will stick to the moisture of a just-boiled bagel, but you can also brush the tops with beaten egg white.

Can I make bagel dough the night before?

Yes, you can make bagel dough the night before! Shape the dough into rings; place in a single layer on a parchment paper-lined baking pan. Cover with plastic wrap and refrigerate. In the morning, boil the bagels as directed. Try whipping up these other homemade bagel recipes the night before, too.

What You Need to Make This Recipe

Yeast — always double-check the expiry date of your yeast before starting this bagel recipe. If it is past its best-before date, pick up a new packet of yeast, or your bagels will not rise.

Sugar — you can use sugar or barley malt syrup if you have that on hand to help activate the yeast. You’ll also need sugar or barley malt syrup to boil the bagels in, as it adds a bit of sweetness as well as crispiness to the bagels once baked.

Flour — for the best bagels, use bread flour. The high protein in the flour will give you the most wonderful dense and chewy bagels. While in a pinch, you can use all-purpose flour to make homemade bagels. However, the bagels will not be as chewy as bread flour gives you a stronger, more developed gluten structure, so you get that distinctive toothy chew when you bite into the bagel.

Toppings — feel free to use your favorite bagel toppings! Some of the go-to toppings are everything bagel seasoning, sesame seeds, poppy seeds, and dried minced onion.