Learn how to make homemade bagels with just 5 ingredients. Chewy, flavorful, and delicious!
Making your own soft and chewy bagels are easier than you may think! Yes, these made-from-scratch rounds take some time but the reward is well worth the wait.
I have always loved grabbing a bagel on the way to school/work or after church, but once I baked my first batch, I was hooked! There’s nothing like the aroma of homemade bread, fresh from the oven. These flavorful and filling bagels have the perfect texture and it’s up to you to decide which toppings go on!
Ideas For Toppings
- DIY Everything Seasoning
- Sesame seeds
- Poppy seeds
- Sea salt flakes
- Cinnamon sugar
- …or just go plain!
It’s probably obvious, but I’m all about the everything bagel. Make the mix yourself with sesame seeds, poppy seeds, dried minced onion, dried minced garlic, and sea salt flakes.
It’s not all about the toppings though – you can’t forget about the schmear! I have dairy-free butter, vegan cream cheese, and peanut butter in my rotation. If I have enough time in the morning I’ll put together a breakfast bagel sandwich piled high with spinach and tofu scramble. Or, if I’m feeling particularly extra I’ll slice open an avocado and make an avocado toast of sorts.
Alright, now that I’ve taken you through the different ways to enjoy these homemade bagels – here’s how to make them! Start by activating the yeast, then using your stand mixer combine the ingredients and knead for a few minutes. Once your dough has formed, let it rise for about an hour. Once fully risen, the fun part begins! To shape into bagels, either roll into balls then poke a floured finger through or roll out into a rope and attach the ends. There are various other methods, so find the one that works for you!
Pro tip: As you bring your large pot of water to a boil, stir in about 2 tablespoons of brown sugar and 1 tablespoon of sugar. This will give the bagels that “classic” texture and consistency.
Some argue that boiling bagels isn’t required but I really do notice a difference and it’s not that time-consuming. Once your bagels have boiled and puffed up a bit, it’s time for topping! I typically use melted dairy-free butter in place of an egg wash and it works just fine. Top to your hearts desire then pop those babies in the oven. Watch as they firm up and become a beautiful golden color. Once they’re done, make sure to let them cool completely on a rack then enjoy!
- 2¼ teaspoons dry active yeast
- 1½ teaspoons granulated sugar
- 1¼ cups warm water divided
- 3½ cups bread flour
- 1½ teaspoons kosher salt
- Optional toppings: Poppy seeds, sesame seeds, dried garlic, dried onion, etc.
- Pour 1/2 cup warm water, sugar, and yeast into the bowl of your stand mixer. Let sit for 5 minutes. Add in flour, salt, and remaining warm water. Depending on humidity, you may not need to use all of the remaining 3/4 cup water.
- Using the dough hook attachment on your stand mixer, knead the dough on low speed for about 10 minutes. The dough should be smooth and not stick to the bowl.
- Cover the bowl with Saran Wrap or a kitchen towel and let rise for 1 hour. Once the dough has risen, punch down and let rise again for an additional 10 minutes.
- Bring a large pot of water to a boil and preheat oven to 425° F. Meanwhile, divide the dough into 8 equal pieces. Roll each piece of dough into a ball and shape into bagels.
- Once the water is boiling, gently place 2-3 bagels into the pot. Boil for about 1 minute on each side. Remove and place on prepared baking sheet.
- If topping, brush melted butter or egg wash substitute over bagels and sprinkle on the seasoning. Bake for 20-25 minutes, or until golden. Remove from oven and place bagels on a cooling rack. Let cool completely before digging in!