This is a bagel recipe I learned in culinary school from Escoffier School of the Culinary Arts. These Classic Homemade Bagels are simple and so delicious. Once you make them, you'll never buy store bought again. They disappear fast in our house and the kids always request them. The best part? You can make different kinds in one batch!
💕 Why You’ll Love This Recipe:
- Perfect chewy texture with that classic bagel bite
- Simple ingredients
- Make-ahead friendly with overnight proof option
- Customizable toppings for everyone's favorite kind
- Freezer-friendly for busy mornings
If you love this recipe you'll also need to try my Blueberry Banana Oat Muffins and Mandarin Orange Bundt Cake
Ingredients:
Jump to:
Instructions:
- Mix the Dough
In a stand mixer, combine water and all dry ingredients. Mix on low speed for 2–3 minutes until the dough comes together. - Knead
Increase to medium speed and mix for 5–6 minutes. Adjust hydration if needed—the dough should be firm and not sticky. - Check Texture
Dough should be tough, smooth, and around 78°F. - Bulk Fermentation
Let dough rise for 1 hour, or until doubled in size.
5. Divide & Pre-Shape
Divide into 4 oz (113g) portions. Shape into rectangles, roll into cylinders, and rest for 5 minutes.
6. Roll into Ropes
Roll each piece into a 10-inch rope.
7. Shape Bagels
Form into bagels and place on sprayed parchment paper.
8. Proof
Cover and let rise for 30 minutes.
OR refrigerate for 6–12 hours for better flavor.
9. Prepare Poaching Liquid
Bring water, honey (or sugar), and baking soda to a gentle simmer.
10. Boil Bagels
Boil each bagel for 60 seconds, flipping halfway at 30 seconds.
11. Drain
Remove and place on a sprayed baking sheet.
12. Top & Bake
Add toppings and bake at 450°F for about 15 minutes until golden brown.
Topping Ideas:
- Everything bagel seasoning
- Sesame seeds
- Poppy seeds
- Sea salt
- Asiago cheese
- Cinnamon and Sugar
Helpful Tips & Tricks:
- Slightly wet hands make shaping easier.
- Refrigerating the dough overnight gives the bagels deeper flavor and better texture.
Make Ahead Tips:
- Shape the bagels and refrigerate overnight for easy morning baking
- You can prep everything the night before and bake fresh in the morning.
Storage Tips:
- Store at room temperature in an airtight container for 2–3 days
- Slice before freezing for easy toasting later
- Freeze up to 2 months
FAQ's:
Why do you boil bagels before baking?
Boiling sets the crust and gives bagels their signature chewy texture.
Can I skip the overnight proof?
Yes! But the flavor improves if you let them rest in the fridge.
Why is my dough so firm?
That’s exactly how bagel dough should be. It’s what makes them chewy.
Variations & Flavor Ideas:
- Add cinnamon and raisins for a sweet version
- Mix shredded cheese into the dough for cheesy bagels
- Brush with egg wash before baking for extra shine
- Try garlic and herb seasoning for a savory twist
Recent Recipes:
Classic Homemade Bagels
Equipment
- Stand Mixer with Dough Hook
- Baking Sheet + Parchment Paper
- `Large Pot (for boiling)
- Food Thermometer
Ingredients
For The Bagel Dough:
- 4 cups bread flour
- 1¼ cups cups water
- 1 teaspoon instant yeast
- 2 teaspoon salt
For The Poaching Liquid:
- 8 cups water
- 3 tablespoon honey or brown sugar
- 3⅓ teaspoon baking soda
Instructions
- In a stand mixer, combine the water and all dry ingredients. Mix on low speed for 2–3 minutes until the dough comes together.
- Increase to medium speed and mix for 5–6 minutes. Adjust hydration if needed, the dough should be firm, smooth, and not sticky.
- The dough should feel tough and elastic, not soft. Ideal dough temperature is around 78°F.
- Cover and let the dough rise for 1 hour, or until doubled in size.
- Divide into 4-ounce (113g) portions. Shape into rectangles, then roll into cylinders. Let rest for 5 minutes.
- Roll each piece into a 10-inch rope.
- Form into circles and seal the ends. Place on parchment-lined baking sheets.
- Cover and let rise for about 30 minutes.Optional: Refrigerate for 6–12 hours for deeper flavor (don’t exceed 12 hours).
- In a large pot, combine water, honey (or brown sugar), and baking soda. Bring to a gentle simmer.
- Boil each bagel for 60 seconds, flipping halfway through (30 seconds per side).
- Remove and place on a lightly greased or parchment-lined baking sheet.
- Add desired toppings and bake at 450°F for about 15 minutes, or until golden brown.
