There’s something extra satisfying about making bagels at home. Fresh from the oven, they have that golden crust, chewy texture, and soft center that makes bakery bagels so good.
Homemade bagels may seem intimidating, but they’re simpler than they look. The dough is straightforward, the shaping gets easier quickly, and the quick boil before baking is what gives them their signature chew and glossy crust.
Once you make them yourself, it’s hard to go back. Warm bagels with cream cheese, smoked salmon, eggs, or just butter straight from the oven always hit differently.
Learn how to make homemade bagels with a chewy texture, shiny crust, and bakery-style flavor. Easy step-by-step recipe perfect for breakfast or sandwiches.
In a bowl, mix flour, sugar, yeast, and salt. Add warm water and knead for 8–10 minutes until smooth and firm.
Cover and let rise for 1 hour, or until doubled in size.
Divide dough into 8 equal pieces. Roll each into a ball.
Poke a hole through the center of each ball and gently stretch into a bagel shape.
Place shaped bagels on a tray, cover lightly, and rest for 30 minutes or until slightly puffed.
Preheat oven to 210°C.
Bring water to a gentle boil. Add baking soda and molasses.
Boil each bagel for 30 seconds per side, then remove and drain.
Place boiled bagels on lined tray. Brush lightly with egg wash and add toppings of choice.
Bake for 20–25 minutes until deep golden brown.