Making bagels at home is easier than you think! These homemade everything bagels have chewy centers with a crunchy outside that will make you never want to buy store-bought again.
Who doesn’t love starting the day with fresh, warm bagels? There’s just something about fresh bagels that blow store-bought bagels out of the water. Not all of us have the luxury of living in New York or New Jersey – or even popping down to the local bagel shop.
But what if I told you that you could make a delicious homemade version yourself? It’s really not as hard as you might think. Once you give this version a try, I promise you’ll never (or rarely) go back to the supermarket bagged version.
Want something to pair with your bagels? Check out this Millionaire’s Bacon recipe.
Why you’ll love these Homemade Everything Bagels:
- Crunchy outside chewy in the middle
- You know every single ingredient going into these bagels. No need to read the labels on the bag.
- They are surprisingly simple to make. Don’t be intimidated by the boiling process–it’s actually pretty straightforward.
- These don’t just have to be everything bagels — use this recipe as a base and add any topping you’d like or keep it plain.
- These are delicious with cream cheese and also make a great base for avocado toast.
Tips for Success
Making the dough. Be sure to measure out the flour exactly. If you put too much flour, it will be too dry and can tear while it’s baking. It’s actually okay if the dough is a little sticky (as long as you are able to handle it without it sticking to your hands or the bench). You can always add more flour to prevent it from sticking. If the dough is too dry, add a little more water 1 tablespoon at a time.
Kneading. You’ll need to knead this dough by hand as it is too thick for the machine. Knead for 6-8 minutes until the dough is stretchy. Perform the windowpane test to ensure enough gluten has formed.
New to working with yeast? Check out this Beginner’s Guide to Working with Yeast to learn how to knead properly and what a windowpane test means.
Rest the dough. This dough needs to prove or rest for around 60 minutes depending upon the temperature of your kitchen. The goal is for the dough to at least double in size to get loads of air bubbles.
Shape using the “C” method. I’m not sure if this is an actual method. After you’ve cut your dough into eight pieces you’ll want to shape them into round balls. The best way I’ve found is to shape your hand like the letter C and roll the pieces into a ball. This will help tuck the ends under and make it look (as close as it can) to a circle. The beauty of these bagels is that they do not need to be perfectly round.
Then, you’ll poke a hole in the center using your finger to shape it into a bagel. Let them rest while you get the poaching bath ready.
Poaching bath. Do not skip this part. This is what gives the bagel its iconic chewy texture. Adding the brown sugar and honey gives the bagel a slightly sweet outside. The baking soda and salt help to give the outside its signature crust. I’ve tried different variations of what to put in the boiling water, and this combination created the best outside that stayed crunchy even the next day.
Once the water has come to a roaring boil, place one or two bagels in the bath at a time. Cook on each side for about 45 seconds. I usually set a timer just to be safe.
Top & Bake. After boiling, brush the tops of the bagels with an egg wash. I use the full egg to get a rich, golden brown when baking. If you want a lot of seasoning, I’d recommend dipping the bagels into the seasoning, otherwise, you can just sprinkle some on top. Bake at 425 for 20 minutes. They will be golden brown – more color = more flavor.
The hardest part about this bake is waiting for them to cool before eating them. 🙂 They will last for about 5 days.
FAQs about Homemade Everything Bagels
Can you make these everything bagels the night before?
- Yes. Once you’ve shaped the bagels, cover with a clean towel or plastic wrap and place in the fridge overnight. Let them come to room temperature before boiling.
Can you freeze homemade everything bagels?
- Yes. Baked bagels will keep in the freezer for up to 2-3 months. Bring to room temperature before toasting.
Recipe adapted from Sally’s Baking Addiction, King Arthur Baking, and Love & Lemons.
Homemade Everything Bagels
Equipment
- 1 large mixing bowl
- 1 large pot for poaching
- 2 cookie sheets
- 1 stand mixer (or you can use your hands)
Ingredients
Bagel Dough
- 1 1/2 cup + 2 tbsp warm water (100-110F)
- 2 3/4 tsp yeast (active or instant)
- 4 cups bread flour (spooned and leveled)
- 1 tbsp packed brown sugar
- 2 tsp salt
Poaching Water
- 2 quarts water
- 1 tbsp brown sugar
- 2 tbsp honey
- 1 tsp baking soda
- 1/4 tsp salt
Topping
- 1 egg
- Everything bagel seasoning
Instructions
- Place warm water and yeast in a bowl and whisk together. Let sit for 5 minutes until yeast starts to foam.
- In a separate bowl, combine bread flour, brown sugar, and salt. Add dry mixture to the yeast and water and mix in stand mixer for 2 minutes.
- Pour the dough onto a lightly floured surface and knead for 6-8 minutes until the dough is elastic and passes the window pane test. It’s okay to add a little more flour if the dough is sticky. The dough shouldn’t’ be dry, but should also be workable.
- Shape the dough into a bowl and place into a clean bowl coated in oil. Cover and let rise 60 minutes or until it has at least doubled in size.
- Punch the dough down and cut into 8 equal pieces. Roll each piece into a ball by making a “C” motion with your hands move in a circular motion. This will help tuck the ends under. Poke a hole in the center with your finger and stretch to desired shape. (They do not have to be perfect.) Let the shaped bagels rest while you prepare the poaching water.
- Preheat oven to 425.
- Add brown sugar, honey, baking soda and salt to the 2 quarts of water and bring to a boil. Once it’s come to a full boil, place one or two bagels into the bath at a time. Boil on each side for 45 seconds.
- Once all bagels have been boiled, coat with an egg wash and either dip or sprinkle everything bagel seasoning on the tops. Cover with however much you’d like.
- Place bagels on two baking sheets lined with parchment paper (or silicone sheets) and bake for 20 minutes until golden brown.
Last Updated on December 31, 2022 by Kari Bakes
