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Close up photo of a small brown plate, piled with 6 large bagels, in various flavours. They were made with this How to Make Bagels tutorial.
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5 from 1 vote

How to Make Homemade Bagels

Bagel making is a little bit of effort, but *nothing* beats fresh, homemade bagels. These are traditional bagels – chewy, dense, and wonderful.
Prep Time45 mins
Cook Time45 mins
Rising Time1 hr 10 mins
Total Time2 hrs 40 mins
Course: Breakfast
Cuisine: European, Jewish, Polish
Servings: 6 Giant bagels, or 12 regular sized bagels
Calories: 308kcal
Author: Marie Porter


Baking Sheet
Parchment Paper


  • 1.5 cups warm - not hot - water
  • 4 teaspoon Active Dry Yeast
  • 3 tablespoon Granulated Sugar
  • 3 ½ cups All Purpose Flour
  • 2 teaspoon Salt
  • 1 Large Egg


  • Measure warm water into a glass measuring cup or bowl. Stir in yeast and sugar, allow to stand for 10 minutes – it should get very bubbly.
  • In a large mixing bowl, combine flour and salt. Pour in yeast mixture, stir well to combine.
  • Dump dough out onto a floured surface, knead until soft and elastic, 5-10 minutes.
    Alternatively, use a stand mixer with a dough hook for about 7 minutes, or until dough is smooth and elastic.
  • Once dough is fully kneaded, place in a greased bowl, cover with plastic wrap, and allow to rise for one hour, or until doubled in size.
  • Once dough has doubled, punch it down, and divide it out.
    We divided the mixture into 6 equally sized balls, for LARGE bagels – but you can make them smaller by dividing into 8 or 12 equal sized pieces.
  • Preheat oven to 350F. Line a baking sheet with parchment paper, and bring a large pot of water to a boil, while you form the bagels.
  • There are two main ways of forming bagels – with roll each lump of dough into a thick “snake” and secure the ends together, or roll each lump into a smooth ball before poking a finger though. Once you have a hole made, stretch the ring of dough out a bit to enlarge the hole. Personally, I prefer the latter.
  • Once you have all of your bagels formed, set them on a baking sheet to rise for another 10 minutes.
  • Turn heat down a little, allowing water to simmer rather than boil. 2 or 3 at a time, drop your bagels into the simmering water, allow to cook for 1 minute, then flip each and allow to cook for another minute. Drain well, place on a lined baking sheet.
  • Whisk egg together with 1 tablespoon of water, brush over the tops and sides of each bagel. Bake for 35-37 minutes (small) or 40-45 mins (large), until golden brown.


Calories: 308kcal | Carbohydrates: 63g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 791mg | Potassium: 114mg | Fiber: 3g | Sugar: 6g | Vitamin A: 40IU | Calcium: 17mg | Iron: 4mg