Bagel Recipe

This bagel recipe is the result of years of practice and fine-tuning every step. I like bagels that are perfectly chewy and soft, with a fluffy interior and a crisp crust. When I worked at a deli, we made bagel dough twice a week, and I learned the techniques firsthand from the chef, along with plenty of lessons from my own mistakes. In this post, I’m sharing all those tips and tricks so you can recreate authentic, bakery-style bagels at home.

Why You’ll Love These Bagels

What makes this recipe work is simplicity and technique. At the deli, we didn’t rely on fancy ingredients — just strong bread flour, tight kneading, and a quick boil to set the crust before baking. The dough should feel dense and smooth, almost firmer than regular bread dough. That firmness is what gives bagels their signature chew.

This recipe is:

• Easy to customize once you master the base dough
• Chewy interior with a shiny, properly set crust
• Strong enough to hold its shape during boiling and baking
• Neutral flavor that works for sweet or savory toppings

Key Ingredients & Why I Use Them

Bread flour: I always use bread flour for bagels. The higher protein content gives the dough enough strength to stay dense and chewy instead of soft and bready.

Yeast: This is a yeast-based dough, so I make sure the yeast is active before moving forward. If the yeast doesn’t foam, I stop and start over.

Maple syrup or barley malt syrup: I use this both in the dough and sometimes in the boiling water. It adds subtle flavor and helps with browning, but it’s not overpowering.

Salt: Bagel dough needs enough salt to keep the flavor from falling flat, especially since the crumb is dense.

Instructions for the Perfect Bagel

The full recipe card is below, but this is how I make them step by step and where I pay close attention.

Step 1: Start with the Dough

Let’s start by activating the yeast. Combine warm water with maple syrup or barley malt syrup in a large bowl, then sprinkle the yeast over the top. I let it sit for 5–10 minutes until it looks foamy. If nothing happens, I start over. If it doesn’t get foamy, your yeast could be bad or the water was too warm.

Step 2: Mix and Knead the Dough

Once the yeast is active, I add the bread flour and salt and stir until a shaggy dough forms. I knead the dough by hand for about 8–10 minutes, or with a stand mixer and dough hook for 6–8 minutes. I stop when the dough feels smooth, elastic, and only slightly tacky. It should be firm, not soft.

I transfer the dough to a lightly oiled bowl, turn it once to coat, cover it, and let it rise in a warm spot until doubled in size—usually 60 to 90 minutes in my kitchen.

Step 3: Shape the Bagels

After the rise, divide the dough into 8 equal pieces. I shape each piece into a tight ball by cupping my hand and rolling it against the counter to build surface tension. Let the balls rest for about 5 minutes so the gluten relaxes.

To shape the bagels, I poke a hole through the center of each ball with my thumb and gently stretch it to about 1½–2 inches wide, rotating the dough to keep it even. I prefer this method because it gives me more control over thickness. I place the shaped bagels on a parchment-lined tray and let them rest briefly.

You can also shape the bagels by rolling each ball into a 8 to 9″ log and pinch the ends together to form a ring. Make sure to pinch until it’s sealed well together so it doesn’t unravel when it’s boiling and baking.

Place shaped bagels on a parchment-lined tray and let them rest for 5 minutes.

Step 4: Boil the Bagels

I preheat the oven to 425°F and bring a large pot of water to a boil. Sometimes I add a tablespoon of maple syrup or barley malt syrup to the water, and occasionally a teaspoon of baking soda, depending on how deep I want the crust color.

I boil the bagels in batches, usually 2–3 at a time, for about 1 minute per side. I don’t boil longer unless I specifically want an extra-thick crust. Once boiled, I remove them with a slotted spoon and place them back on the lined baking sheets.

Step 5: Topping & Baking

While the bagels are still damp from boiling, I brush them with egg white and add any toppings I’m using—everything seasoning, sesame seeds, poppy seeds, or cheese.

I bake the bagels for 20–25 minutes, rotating the pans halfway through, until they’re deeply golden and firm to the touch. I let them cool for at least 10 minutes before slicing so the interior sets properly.

Expert Tips

Making bagels for the first time can be daunting, but it’s a lot simpler than it looks. Stick with these below tips and you’ll do great.

• Kneading matters more than it looks. This is what gives bagels their chew.
• Don’t skip the boil. This is what sets the crust and locks in structure.
• Make the hole bigger than you think. It will shrink during baking.
• Use parchment or silicone. Bagels stick easily without it.

Classic Toppings

Whether you’re enjoying your bagel for breakfast, lunch, or a snack, these topping ideas will elevate your homemade bagels:

• Cream cheese (plain, herbed, or flavored varieties like scallion or veggie)
• Butter or ghee
• Peanut butter, almond butter, or other nut butters
• Fruit preserves or jam

Savory Combinations

I keep toppings simple and familiar. A classic lox and cream cheese with smoked salmon, red onion, capers, and dill is always a favorite, and these bagels also hold up well to a bacon, egg, and cheese when I want something more filling. For something lighter, I like using them as an avocado toast base with salt, pepper, and a pinch of red pepper flakes. They’re also sturdy enough for egg salad or tuna salad, and occasionally I’ll turn one into a quick bagel pizza with marinara and mozzarella, toasted just until the cheese melts. I also have a high-protein bagel recipe and a sourdough bagel recipe for you to try!

Sweet Combinations

When I want to take these in a sweeter direction, I keep the toppings simple but intentional. Cream cheese with a drizzle of honey is an easy favorite, and Nutella with sliced banana makes a more indulgent option. Sometimes I’ll mix softened butter with cinnamon and sugar and spread it on a toasted bagel, or use whipped cream or mascarpone with fresh strawberries when I want something lighter. Lemon curd with berries is great if I’m in the mood for something bright, and for a dessert-style bagel I’ll go with marshmallow fluff and a sprinkle of chocolate chips. Almond butter with chia seeds and a little agave works well for something more filling, and in the fall I’ll mix pumpkin purée into cream cheese with warm spices and maple syrup. I also have a sourdough cinnamon raisin bagel recipe that’s quite good!

Storage Tips

Store cooled bagels in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To freeze, slice them in half first, and then wrap each bagel tightly in plastic wrap, place them in a freezer-safe bag, and freeze for up to 2 months. Reheat by toasting or warming in the oven.

FAQs

Nutrition Information

Each bagel contains approximately 250 calories and 8 grams of protein, making them a satisfying and energy-packed option for breakfast or snacks. The exact nutritional content may vary depending on the toppings or additional ingredients used, but these homemade bagels are a wholesome choice compared to store-bought options, with no unnecessary additives or preservatives.

Share With Me!

If you make these bagels, I’d love to see them. Leave a comment or rating below, or tag me on Instagram—seeing your results is always my favorite part.