bagel recipe with bread flour

Bagel Recipe

Making fresh bagels at home may seem intimidating at first, but the process is far more approachable than it appears. With a few basic pantry ingredients and a bit of patience, you can produce chewy, bakery-style bagels with a crisp exterior and soft interior right from your own kitchen. Homemade bagels offer unbeatable freshness, better texture, and the satisfaction of creating something truly from scratch.

This bagel recipe guides you through every step, from mixing and kneading the dough to boiling and baking, using clear and beginner-friendly instructions. Even if you’re new to yeast-based doughs, the method explains what to expect at each stage so you can work confidently and achieve consistent, reliable results.

bagel recipe with cottage cheese
bagel recipe with cottage cheese

Ingredients

  • 1½ cups warm water (100–110°F / 38–43°C)
  • 2¾ teaspoons instant or active dry yeast
  • 1 tablespoon sugar or barley malt syrup
  • 4 cups bread flour
  • 2 teaspoons salt
  • Oil or nonstick spray for greasing

For Boiling

  • 2 quarts water
  • ¼ cup honey or barley malt syrup

For Topping

  • 1 egg white mixed with 1 tablespoon water

Directions

1. Prepare the Dough

In a large mixing bowl, combine the warm water, yeast, and sugar. Stir gently and let the mixture rest for about 5 minutes. Light foam on the surface indicates the yeast is active.

Add the flour and salt, mixing until a stiff dough forms and pulls away from the sides of the bowl. The dough should feel firm rather than sticky.

2. Knead the Dough

Transfer the dough to a lightly floured surface. Knead for 6–7 minutes by pushing the dough away with the heel of your hand, folding it back over itself, and turning slightly between motions. The dough is ready when it becomes smooth and slowly springs back when pressed.

3. First Rise

Lightly grease a clean bowl and place the dough inside, turning once to coat all sides. Cover with a towel or plastic wrap and let rise at room temperature for 1½–2 hours, or until doubled in size.

4. Shape the Bagels

Punch down the dough to release excess air. Divide it into 8 equal portions and roll each into a smooth ball. Press a finger through the center of each ball and gently stretch the hole until it measures about 1½–2 inches wide.

Place the shaped bagels on a lined baking sheet and let them rest for 5–10 minutes.

5. Boil the Bagels

Preheat the oven to 425°F (218°C).
Bring the water and honey to a boil in a wide pot. Carefully add 2–3 bagels at a time. Boil for 1 minute, flip, and boil for another minute. Remove and drain well.

6. Bake

Return the boiled bagels to the baking sheet and brush the tops and sides with the egg wash.
Bake for 20–25 minutes, rotating the pan halfway through, until the bagels are a deep golden brown.

Allow the bagels to cool for at least 20 minutes before slicing.

bagel recipe sourdough
bagel recipe sourdough

Preparation Details

  • Prep Time: 15 minutes
  • Dough Rising Time: 1 hour 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 3 hours
  • Servings: 8
  • Yield: 8 bagels

Tips for the Best Bagel Recipe

  • Always boil the bagels before baking; this step is essential for achieving the signature chewy texture.
  • Bread flour is highly recommended for proper structure and bite.
  • Let bagels cool fully before slicing to prevent a gummy interior.

Storage

Store cooled bagels at room temperature in an airtight container for up to 4 days. For longer storage, freeze for up to 3 months and toast before serving.