It’s 5:30 a.m. He’s getting dressed. All 3 feet of him.
“Mommy, beg-ows!” he chants, in his high-pitched sing song two year-old voice. I can’t resist him. His blonde curly locks cascading behind his baby-soft little neck, perfect for tickling, kissing, and pulling a bib around at mealtime.This boy is a bagel eating machine. Doesn’t surprise me. One of his first words (and coincidentally my daughter’s first words too) was “pan,” Spanish for “bread.” Bagels equal bread equal happy children ’round the breakfast table. Happy children? HAPPY mom!
Let’s just say we’ve made these bagels more than 3 times in 3 weeks and there’s no sign it’s stopping soon.
Do you know how to make bagels?
Homemade bagels are a real treat and surprisingly, not much hassle. My kitchen gets dusted with more flour and the sink fills with a taller stack of dirty dishes when I make bake chocolate chip cookies or banana muffins than when I use this bagel recipe.
Generally, I put the KitchenAid to work kneading the dough as my family sits down to dinner. The mixer’s dull hum fills the kitchen as we nosh away at leftovers, or on a good day something like homemade pizza or Caribbean rice and beans. I cover the bowl, let the dough rise for an hour as my husband and I read the Bible with our kids and tuck them into bed.
I sigh in relief that the house is now quiet. The bagel-making continues as I preheat the oven and set a pot of water to boil. The bagels are shaped and dropped into the boiling water, two minutes on each side. Once they’re boiled, I slip them into the oven for 25 minutes and browse my favorite blogs. The oven timer goes off. Brilliant golden picture-perfect bagels are ready for the morning’s breakfast…. and one for the toaster as my post-dinner snack.Treat your family to homemade bagels this week. Just be warned, once you try them, you’ll be baking this bagel recipe again and again.
- 2 teaspoons active dry yeast
- 1 ½ tablespoons granulated sugar
- 1 ¼ cups warm water (you may need a bit more)
- 3 ½ cups (500g) bread flour or high gluten flour (all-purpose can also work in a pinch)
- 1 ½ teaspoons salt
- Pour ½ cup warm water, yeast, and sugar into the bowl of a stand mixer and let it sit 5 minutes.
- Add in flour, salt, and most of the remaining warm water. Depending on humidity and the region where you live, you may need all the water. We're looking to make a firm dough that's not at all sticky. Knead the dough using the dough hook attachment for 10 minutes on low speed. When it's finished, the dough shouldn't stick to the bowl and should be smooth.
- Remove the dough hook and cover the bowl for 1 hour to rise.
- Preheat oven to 425° F and put a large pot of water on to boil. You'll need about 5 inches of water.
- Punch down dough and let it rest 10 minutes.
- Divide the dough in half, and then each half into fourths. You'll have 8 dough balls.
- On a lightly floured countertop ( I don't usually even need to flour mine) roll each dough into a tight ball. Check this video tutorial for help, if necessary.
- With a floured thumb, jab a hole into the middle of each ball and stretch the dough until the hold is about twice the width of the thickness of the bagel, about 1½ inches in diameter. Shape all bagels and then add as many will fit comfortably into your pot of gently boiling water. Boil bagels for 1-2 minutes on each side. The longer the boil, the chewier the bagel. Use the handle of a wooden spoon to flip the bagels in the water.
- Remove bagels and place on a greased or silicon-lined baking sheet. Bake for 20-25 minutes, or until golden. Cool completely before slicing, toasting, and chowing down.
You can top these bagels with all kinds of gourmet toppings, even make them into an “everything bagel.” Brush them with egg white after boiling and right before they go in the oven and sprinkle on the goodies you crave. Just don’t try colored sprinkles. Fail.
As for me and my clan, we’re smitten with plain bagels. That way we can stuff them with cream cheese, homemade natural peanut butter, jams, lime curd, lemon curd, bananas, chocolate sprinkles (thank you, Dutch friends!), and scrambled eggs with cheese to make every morning a new breakfast sensation.
If breakfast is your favorite meal, you’ve gotta follow this board of mine on Pinterest!
Sage @ Sage & Simple says
I grew up close to NYC, land of the world’s best bagels! Now I’m living in Denmark where bagels are difficult to find and when I do find them, something definitely got lost in translation. I’ve resorted to making my own, and will definitely give this recipe a try. Thanks for posting it : -)
I totally get that! Here in Costa Rica there’s only one place to buy quality doughnuts. At all other places the entire concept of fluffy fried doughnut is “lost in translation.” Hope you give these a go soon and let me know what you think.
Hi where can we find the video tutorial for this recipe?
Susan Dahl says
They are perfect. I gave 64 of them away for Christmas and they were a hit! I did begin to use another method for shaping them though and it worked much better. You can enter that search here on Pinterest and find it as well.
Pamela @ Brooklyn Farm Girl says
Being a New Yorker I’m a bagel fanatic so I can’t wait to try your recipe!
Awesome, Pamela! I’ve been to NY but never tried a bagel there. Suppose that means I should definitely go back again some day soon! Thanks so much for visiting. You’ve gotta tell me how these stack up to your favorite local bagel shoppe.
I tried your recipe today,it’s easy and amazing,thank you for sharing with me
So glad you liked the bagels, Geri!
Natalie @ Obsessive Cooking Disorder says
This looks divine! Thanks for the recipe. I’ve a fan of the everything bagel lol
PS. That boy IS a bagel eating machine 🙂
Yep, I attest, everything bagel makes me smile too, Natalie! Thanks for visiting today.
I am being perfectly honest when I say: I never thought bagels could be this sexy! The pictures, oh my gosh, make me want to do a face plant. Mine would probably have nutella and bananas 🙂 Never made ’em but definitely adding to my to do list! Pinned!
You really made me giggle, Dorcas! So glad to hear you like my sexy bagels 😉 Nutella would definitely pair beautifully with bananas. I just don’t happen to have any in the pantry at the moment. This should definitely be remedied soon! Thanks so much for taking a moment to stop by today.
Wow, the one with Banana looks very yummy. Will definitely give it a try…
The pb banana bagels were my kids’ pick and they devoured them in record time. Thanks so much for stopping by, Matilda! Here’s to a bagel-making adventure happening this week.
I bake our sandwich bread but I have never made bagels before. I should do this!
Gena, you’re well on your way if you’re a bread baker. Bagels are definitely a fun addition to the weekly bread baking routine and I really consider them to be less messy from start to finish, especially if you use a stand mixer. Be sure to come back and let me know how they turned out!
anytime there’s a bagel recipe mentioned with bananas and jelly in the picture 😀
Amy Dowling says
Yum! Love bagels. Thanks for the recipe.
Wow, I’m so surprised that you make your own bagels…. I cannot wait until I can try this recipe. We love making rolls and breads, I am totally adding this to my list.
Thanks for sharing!
You’re gonna be floored by how fun and easy it is to make bagels, Marissa! Since you’re already baking your own breads, this will be a piece of cake… er, bagel! I just made bread again today and would’ve definitely preferred cleaning up the tiny bagel mess than the flour I’ve got all over the place when I bake bread. Thanks so much for stopping by. Be sure to report back on your bagel results!
Mary Collins says
You never fail to impress me with your talents. I love bagels but I always buy them and never considered trying to make them. I don’t trust myself to attempt such a task.
Brandi @ penguinsinpink says
These look phenomenal! I wonder how they would turn out gluten free… I’m going to have to find out!
Oooh! Definitely be sure to stop back here and let me know how they turn out if you find time to make GF bagels, Brandi. I don’t do GF but I know tons of people who do and have no other choice, so I’m sure they’d love to know the results too. Thanks so much for taking time out of your day to stop by.
Melanie Pickett says
We love bagels! I never considered making them but it looks like I’ll have to try this.
Melanie, until I tried it, I’d have never considered baking my own bagels either. They seem like quite a task but really come together fast! You’ve got to try them sometime soon. Thank you so much for taking a moment to stop by today.
Chelsea @ Life With My Littles says
These look AMAZING! I’ve always wanted to make my own bagels. I love when they are crispy on the outside!
Kelly - Life Made Sweeter says
Your son is so adorable, love one of his first words 🙂 These bagels look perfect! I’ve never made homemade bagels and can’t wait to try these!
Kelly, I’m surprised you’ve never tried bagel making. You’re such a whiz in the kitchen- love catching up on your posts. Hope you give ’em a whirl and love the results.
Jonathan Key says
These look so deliciously delicious! Love all the pictures
Love Bagels!!! I’ve been wanting to try a recipe, but have feared they wouldn’t stand up to my standards – yours look amazing. Will definitely be trying yours – thank so much for sharing!
Marie with spreading-joy.org says
hmm haven’t considered making them and you make them look so yummi and delicious! but EVERYTHING you make looks yummi and delicious!! love your site!
Caroline @ In Due Time says
We don’t eat bread, but it sure does look good!
Amanda Jones says
You have such a knack for not just sharing a recipe but also a heart-warming story which makes this thing we call motherhood seem even more special and possible! Thank you, I needed this sweet reminder! I will definitely be trying this recipe!!
Aw, you’re so kind, Amanda. Sometimes I have absolutely no idea how to introduce a recipe, but this time it wasn’t too hard. Hope you give the bagels a try.
GinaB @ Mirror Watching says
It has never dawned on me to make bagels, however these look great and the recipe doesn’t look too difficult.
You’ve hit the nail on the head, Gina! These bagels are super simple. Until a few years ago I’d have never thought to make them from scratch either, but it’s well worth the effort.
veronica lee says
Hi! Stopping by from Mom Bloggers Club. Great blog!
Have a nice day!
Thanks so much, Veronica! Hope you and your family enjoy some yummy homemade bagels soon.
I’m sorry, but I’m confused. I don’t let them raise again after forming them I to the bagel shape? Just boil them and bake. Thank you for the clarification.
Yep! Just let them rest for a few minutes as you shape all the bagels and then pop them into the water.
So I tried this and some of mine after the boil looked kinda like gelatin what happened I know it was something I did just want to know so I won’t make the same mistake
Did you bake them afterward? The surface of the bagel will look a little strange after the boil but once they’re baked they’ll be perfect!
I made these last night and I can’t stay away from them! They are delicious and very easy. I don’t have a mixer so I just kneaded the dough by hand and it turned out amazing. Thanks for the recipe.
Mike, I’m so excited to hear that you love the bagels. For the longest time I didn’t have a mixer either, and there’s just something so therapeutic about kneading dough- I love it. Sometimes I choose to knead rather than use the KitchenAid for that exact reason.
I don’t have a countertop mixer. What would be your instructions to replace that portion?
Mix and knead by hand until the dough is stretchy, about 7 minutes.
Love this recipe can they be frozen?
Yes, these bagels freeze very well. Just bake them, cool, and freeze. To reheat, pop them in the toaster or reheat in the oven.
Robin schuetz says
Really awesome. Will never but bagels again. Thanks for sharing this.
I just made these for the first time today, I have never made bagels before. I do make bread frequently though. These came out perfect! I always expect there to be some trial and error when I do something the for first time, but that didn’t hold true with these bagels. Absolutely perfect. Thank you so much for sharing this recipe.
Yay! I’m happy dancing over here. So glad you took the time to come back and report your success! While I agree that these bagels come out great every time, you probably did have an upper hand since you’re an avid bread baker (me too!) Love me some fresh bagels in the morning…and anytime, let’s be honest!
I can’t seem to find the video tutorial. I’ve made these twice and they don’t look as good as yours. I’d love to watch the video. Thanks.
Hi Marianne, there is currently no video tutorial for the bagel recipe. Could you tell me more about how your bagels are turning out versus how you’d like them to be? I’d be happy to try and help!
Thank you for your recipe…it varies slightly from the one I normally use, also NY style deli bagels. You do not mention and oven temp, and the video link is not activated in your blog. Would like to know/see both.
The oven temp is listed as 425F. I’m not sure what video link you’re referring to. Could you please let me know? I’d be happy to help!
Have you ever made these into blueberry bagels? If so, how would I do that?
You’re speaking my love language, Jennifer! Blueberries are my fave!! You know, I never have tried making these with blueberries, but the no-fail way would be to incorporate a cup or so of dried blueberries into the batter as it’s kneaded. If you’d rather have fresh berries, I’d recommend simmering some fresh berries with a tablespoon or so of honey until they soften and slathering fresh (plain) bagels with cream cheese and this lovely topping. Thanks for the terrific idea!
Debra Patterson says
I have made these bagels several times , this is the best recipe I have found to make homemade bagels. Everyone who has tried them raves about them. I love to bake it is my passion to learn new recipes, this is my weekly bagel obsession. Making them now as I write. Thanks again for this great post .
Have a nice Holiday season.
Happy dancing after reading your little note, Debra! Thank you so much for taking a moment to stop back and tell me about your experience with the recipe. So happy you enjoy them. Please do share the recipe with your friends and keep the bagel baking going! 🙂
These look great and I can’t wait to bake them for my kidos.
I have two questions though: I only use sourdough – been using it for years now in place of standard dry yeast – and am wondering whether the bagels will turn out as yummy? And number two: how long would it take to prepare the dough if kneaded by hand instead of mixer?
Thanks a million in advance and have a blessed Christmas season!
Elina, sourdough is the best, isn’t it? I love baking with sourdough too. I’ve never tried the recipe with bagels but I imagine they’d turn out better with sourdough than with yeast- it’s all about the sloooow rise and the tang. If you kneaded the dough by hand, it may take 5-10 minutes, I suppose. If you’re familiar with standard bread recipes and have the look and feel of how a bread dough should be, in general, I think you’ll be just fine guessing with this recipe. The dough is a bit stiffer than a standard artisan loaf or sandwich loaf, so do expect that.
As soon as i read ‘rice and beans’ i immeditely thought “Costa Rica!!”. Im going to try this recipe for my japanese an australian friends. Hugs from a tica in Australia!.
I LOVE THESE BAGELS. I was looking through pinterest and ran across this recipe. Since then I’ve made them probably 6 to 10 times. It taste just like bagels from New York. My daughter loves them and wo t even eat store bought anymore (unless in pinch but she doesn’t like them that much).
Yay! So glad to hear you loved the recipe, Mindy. I need to bake another batch of these bagels again soon too.My kids love them (and so do I!)
I absolutely LOVE this recipe. I have tried a couple other ones in the past but this is the best by far! Have you tried doubling the recipe? I know sometimes simply doubling the ingredients doesn’t work out too well. Any tips?
Hi Ash, I haven’t doubled the recipe (yet!) but I think it would be fine. Unlike quick breads and cakes, yeast dough recipes generally can be multiplied without any problems. Thanks so much for stopping by with your recipe feedback. I really appreciate you taking a moment out of your day to do that!
I’m making yet another batch today! I think the next time I will simply double everything, or at least eyeball the flour/water and see how it goes. My kids and husband love these things! I love bagels as much as the next gal but making them every few days is not fun lol
Agreed! Bagels aren’t tooooo much work every now and then, but to make them weekly, I can understand would get old real fast. Hope it works out great, Ash!
These are easy to make and delicious! My friends agree. The only modification I made was to add barley malt syrup to the water during the boiling process. Now I’m trying to perfect a cheddar pepper cream cheese spread.
Scott, the cheddar pepper cream cheese spread sounds fabulous on bagels! Thank you so much for sharing your success.
Paula Larson says
I live in Bolivia, and I’m trying this recipe tonight! I LOVE bagels, and I’m really excited to see how they turn out. I live at a high altitude so I made some basic adjustments, and added cinnamon to the flour. Cinnamon is my weak spot. Lol Thank you for sharing this recipe.
I have never made bagels before so I probably should have followed the recipe to the T before I tried to substitute whole wheat flour. We will see how they turn out!
Hope they’re yummy! I don’t know if I’ve tried ww flour entirely, but mixed half and half with all purpose flour would definitely work, though the texture may be a wee bit tougher and denser.
Hi. Have you tried freezing the dough? Would you recommend boiling and then freezing so they just thaw and bake or just shaping the dough into bagel shapes and then later when thawing boil then bake? Thanks!
I haven’t tried this but I would thaw it completely first, allow to rise, and then boil and bake.
I’ve been trying multiple bagel recipes as well as English muffins. These cooked up amazing. I boiled and baked 4 and covered other four while baking first 4 with towel. Once first 4 came out I let them cool in pan for five minutes and transferred to cooling rack boiled and baked next four. Already gave two away from first batch. Know I’ll love these toasted. I did cranberry btw