The only five simple steps you need to make classic homemade bagels that are dense, soft and chewy inside with a crusty top — all from your kitchen in about an hour.
This guide covers techniques, variations and a step-by-step video tutorial so you can master New York–style water bagels at home.
New York Style Water Bagels
Why make bagels at home when a bakery is just around the corner? Because baking your own is rewarding, economical and lets you control the ingredients. Homemade bagels taste fresh, cost less and give you the pride of creating something from scratch.
If baking is on your list of goals this year, this recipe is an excellent place to start. The method is straightforward and reliable, and once you know the steps you can adapt it to many flavors and toppings.
What are the ingredients in a plain bagel?
For best results use a digital kitchen scale — accurate measurements make a big difference in baking. The basic ingredients for this recipe are:
Bread Flour (Strong Flour)
Bagel dough should be stiff so it holds its shape while boiling and bakes to a dense, chewy crumb. Bread flour (high-protein) is ideal. If you only have all-purpose flour, add vital wheat gluten to strengthen the dough.
Sweetener
The original recipe uses golden syrup, but honey works perfectly and is easier to keep on hand. Use what you have available.
Yeast
Instant yeast works well and can be mixed straight into the flour. If you use active dry yeast, activate it first. You will also need salt, olive oil and water.
With ingredients ready, follow the pictorial and video tutorial below to make bagels from scratch.
How to make Homemade Bagels from Scratch – Step by Step Tutorial
Step 1: Preparing the Dough
Combine all ingredients in a stand mixer fitted with a dough hook and knead until the dough comes together, then continue kneading for about 8 minutes. If kneading by hand, expect it to take a little longer.
You want a really stiff dough so the bagels hold their shape through the boiling step and develop the desired dense, chewy interior.
Step 2: Proofing
First proofing takes just 15 minutes in an Instant Pot on the Yogurt setting, which is a great time-saver. Line the base with parchment, place the dough inside, lightly oil the top and run Yogurt mode. If your pot only allows longer times, set it for 30 minutes and count 15 minutes on a timer.
If you don’t have an Instant Pot: lightly oil the bowl, place the dough inside, coat the dough with oil, cover with a tea towel and proof for 30 minutes.
Step 3: Shaping the Dough
After proofing, turn the dough onto the countertop and punch it down to release air. Divide into seven equal portions (about 80 g each). Shape each portion into a smooth round by tucking the sides under.
To form the bagel shape, poke your finger through the center of each round until you can see your finger on the other side. Widen the hole with two fingers to about 1.5–2 inches diameter. Cover with a tea towel and allow an intermediate proof of 15 minutes.
Things to do while Intermediate Proofing
- Preheat oven to 220°C.
- Bring a pot of water to a rolling boil (an Instant Pot on Sauté works well).
- Measure 1/4 cup milk for brushing or prepare an egg wash.
- Have seeds (poppy, sesame, sunflower, etc.) ready on a plate.
- Line a baking tray with parchment paper.
Step 4: Boiling the Bagels
Boiling is essential: the water must be at a rolling boil. Drop 2–3 bagels at a time depending on pot size. Boil for 1 minute on one side, flip and boil 1 minute on the other side. Remove to a wire rack to drain, then transfer to the prepared baking tray.
Step 5: Baking the Bagels
Brush the tops with milk or an egg wash and sprinkle seeds as desired. Place a tray filled with the hot water used for boiling on the bottom rack of the oven to create steam — this helps form a nice crust. Bake in the middle rack at 220°C for 14–18 minutes until golden brown. Cool completely before slicing and filling.
How to Serve Bagels
1. Cream cheese: a classic pairing — see the recipe for a homemade cream cheese spread below.
2. Veggies: fill with salad leaves, sun-dried or fresh tomatoes, cucumber, avocado, onions or guacamole.
3. Pizza-style: spread mayo and pizza seasoning or add cheese and toast.
4. Burger-style: use bagels as buns for a hearty sandwich.
5. Meats or smoked salmon also work well if you eat them.
Homemade cream cheese spread for bagels
Beat 75 g softened cream cheese until smooth. Crumble in 75 g feta, add 1/4 tsp salt (or to taste) and 1/2 tsp garlic powder. Mix until spreadable.
Different Bagel Variations
The base recipe is plain bagels, but you can easily adapt it:
1. Everything Bagel
Top with store-bought everything seasoning or make your own: 2 tbsp poppy seeds, 2 tbsp sesame seeds, 1 tbsp dried minced onion, 1 tbsp dried garlic flakes and 1 tbsp coarse salt — mix and sprinkle after brushing with milk or egg wash.
2. Seed Toppings
Make poppyseed, sesame, sunflower or pumpkin seed bagels by sprinkling your chosen seeds after brushing.
3. Cheese Bagels
Sprinkle cheddar on top before baking or fold 1/2 cup shredded cheese into the dough and add extra on top.
4. Cinnamon Raisin Bagels
Add 1/3–1/2 cup raisins and 1 tsp cinnamon to the dough for a sweeter breakfast bagel. Sweet fillings like Nutella or nut butter work well as a spread.
Frequently Asked Questions
Why do you have to boil bagels?
- Boiling gelatinizes the starch on the surface, producing the shiny, crusty top and contributing to the chewy texture.
- Hot water also halts yeast activity so the bagel retains its shape once baked.
How long do you boil bagels?
One minute per side is sufficient to achieve a chewy interior and crusty exterior.
Why are my homemade bagels flat?
Overproofing is the most common cause. Use a stiff dough and avoid letting it rise too long. The final significant rise happens during the brief boil, so intermediate proofing should be short.
Why is there a hole in the bagel?
The hole helps the bagel expand and cook evenly through the thick dough, much like scoring bread allows controlled expansion.
How to store homemade bagels?
Store in a bread box, airtight container or wrapped in plastic. For best flavor eat within a day; for longer storage refrigerate or freeze.
How to freeze homemade bagels?
Freezing is possible but not ideal for texture. If you freeze, wrap tightly to prevent freezer burn and slice before freezing for easier toasting later.
Top Tips to Perfect These Bagels
- Use a very stiff dough (bread flour or APF plus added gluten) so the bagels hold up to boiling.
- Avoid overproofing to prevent flat bagels.
- Proofing in an Instant Pot on Yogurt mode saves time if you have one.
- Leave a 1.5–2 inch hole when shaping so the hole remains after proofing and baking.
- Boil 1 minute per side for the classic chew and shiny crust.
- Boil only 2–3 bagels at a time so each has room to swell.
Conclusion
In five easy steps and under an hour you can make delicious homemade bagels that look and taste like they came from a good bakery. The process is simple, rewarding and adaptable to many variations. A clear pictorial and video guide will help you repeat these results every time.
Enjoy baking — see you soon with another recipe.
Hugs,
Sushma
DISCLOSURE:
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