Homemade Bagels
Soft and chewy homemade bagels topped with your favourite bagel toppings. Never buy store-bought bagels again!
Soft, chewy Homemade Bagels are simple to make and way better than store-bought! Topped with your favourite toppings (like everything bagel seasoning, sesame seeds, or poppy seeds) and smeared with whipped cream cheese they’re simply irresistible.
How to make homemade bagels
Step 1: Activate the yeast. In a large bowl or the bowl of a stand mixer, add the water, brown sugar, and yeast. Cover and let sit for 10 minutes to activate the yeast.
Step 2: Make the dough. Add the flour and salt. Using a spatula or dough hook on low speed, mix until the dough begins to come together. Knead for 15 minutes by hand or 8-10 minutes on low speed in the stand mixer, until the dough passes the windowpane test.
Step 3: Let the dough rise. Grease a large bowl with olive oil. Place the dough in the bowl and turn it to coat all sides in oil. Cover and let rise for 1½ – 2 hours, until doubled in size.
Step 4: Shape into balls and rise. Turn the dough out onto a clean work surface and divide it into 6-8 equal pieces. Shape each piece into a smooth, round ball. Cover and let rise for 30 minutes, until puffy.
Step 5: Preheat the oven and prepare the water bath. While the dough is resting, preheat oven to 425°F and line a large baking sheet with parchment. Prepare the water bath by bringing water and honey to a low boil in a large, wide pot. In a small bowl, whisk together the egg and 1 tablespoon water for the egg wash.
Step 5: Shape the bagels. Shape the bagels by pressing your thumb through the center of each ball to make a hole 1- to 2-inches wide. Cover until the water bath is ready.
Step 6: Cook in the water bath. Once the water bath is simmering, add up to 4 bagels at a time and cook for 1 minute on each side (2 minutes total). Remove the bagels from the water bath and place them on a wire rack with the smooth side facing up. Repeat with the remaining bagels.
Step 7: Top the bagels. Brush the top and sides of each bagel with egg wash and sprinkle with your topping of choice (if using). Transfer the bagels to the parchment-lined baking sheet.
Step 8: Bake and cool. Bake for 18-24 minutes, until dark golden brown. Transfer to a wire rack to cool completely.
What to serve with homemade bagels
Bagels and cream cheese is a classic pairing. And jazzing up a basic block of cream cheese is so easy and worthwhile to create an array of soft and smooth whipped cream cheese spreads.
- For Plain Whipped Cream Cheese, combine 8 oz cream cheese (softened) + ¼ cup Greek yogurt + ¼ teaspoon salt.
- For Herb & Garlic Whipped Cream Cheese, combine 8 oz cream cheese (softened) + ¼ cup Greek yogurt + 2 cloves garlic (minced) + 1 teaspoon dried parsley + 1 teaspoon dried chives + ¼ teaspoon garlic powder + ¼ teaspoon onion powder + ¼ teaspoon salt.
- For Smoked Salmon Whipped Cream Cheese, combine 8 oz cream cheese (softened) + ¼ cup Greek yogurt + ¼ cup smoked salmon (chopped) + 1 shallot (minced) + 2 tablespoons capers (chopped) + 2 tablespoons dill (chopped) + ¼ teaspoon salt.
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If you’re looking for more everything bagel recipes for brunch, try this Everything Bagel Smoked Salmon Tart. It’s like an everything lox bagel in a shareable puff pastry tart.
Homemade Bagels
Ingredients
- 1 cup water, 110-115°F (227g)
- 1 tablespoon brown sugar
- 2 teaspoons active dry yeast
- 3 cups bread flour, (360g)
- 2 teaspoons salt
For the water bath
- 2 quarts water
- ¼ cup honey
For the toppings
- 1 egg
- 1 tablespoon water
- everything bagel seasoning, sesame seeds, or poppy seeds, for sprinkling
Instructions
- In a large bowl or the bowl of a stand mixer, add the water, brown sugar, and yeast. Cover and let sit for 10 minutes to activate the yeast.
- Add the flour and salt. Using a spatula or dough hook on low speed, mix until the dough begins to come together.
- Knead for 15 minutes by hand or 8-10 minutes on low speed in the stand mixer, until the dough passes the windowpane test.
- Grease a large bowl with olive oil. Place the dough in the bowl and turn it to coat all sides in oil. Cover and let rise for 1½ – 2 hours, until doubled in size.
- Turn the dough out onto a clean work surface and divide it into 6-8 equal pieces. Shape each piece into a smooth, round ball. Cover and let rise for 30 minutes, until puffy.
- While the dough is resting, preheat oven to 425°F and line a large baking sheet with parchment. Prepare the water bath by bringing water and honey to a low boil in a large, wide pot. In a small bowl, whisk together the egg and 1 tablespoon water for the egg wash.
- Shape the bagels by pressing your thumb through the center of each ball to make a hole 1- to 2-inches wide. Cover until the water bath is ready.
- Once the water bath is simmering, add up to 4 bagels at a time and cook for 1 minute on each side (2 minutes total). Remove the bagels from the water bath and place them on a wire rack with the smooth side facing up. Repeat with the remaining bagels.
- Brush the top and sides of each bagel with egg wash and sprinkle with your topping of choice (if using). Transfer the bagels to the parchment-lined baking sheet.
- Bake for 18-24 minutes, until dark golden brown. Transfer to a wire rack to cool completely.
Notes
- Plain Whipped Cream Cheese: 8 oz cream cheese (softened) + ¼ cup Greek yogurt + ¼ teaspoon salt.
- Herb & Garlic Whipped Cream Cheese: 8 oz cream cheese (softened) + ¼ cup Greek yogurt + 2 cloves garlic (minced) + 1 teaspoon dried parsley + 1 teaspoon dried chives + ¼ teaspoon garlic powder + ¼ teaspoon onion powder + ¼ teaspoon salt.
- Smoked Salmon Whipped Cream Cheese: 8 oz cream cheese (softened) + ¼ cup Greek yogurt + ¼ cup smoked salmon (chopped) + 1 shallot (minced) + 2 tablespoons capers (chopped) + 2 tablespoons dill (chopped) + ¼ teaspoon salt.
