This recipe is my go-to when I crave freshly baked bagels. With a slightly sweet, chewy texture and that perfect golden-brown crust, it’s everything I love about bagels—without the need to run to the bakery. Trust me, this homemade bagel recipe will fill your kitchen with the most irresistible aroma. It’s easier than you think—let’s get started!
Why you‘ll love this recipe
Bagels might look like an intimidating recipe to tackle, but trust me, after trying out my method, you’ll be amazed at how simple it really is.
You don’t need any fancy ingredients or complicated techniques to make these delicious bagels at home.
What I love most about making bagels is the ability to prep a big batch and freeze them for later.
Then, when I’m craving a warm, fresh bagel, I can just pop one in the oven to reheat—it’s like having a gourmet breakfast ready in minutes.
I love topping them with a bit of salad dressing, fresh lettuce, and slices of ham—it’s like creating a stylish breakfast sandwich in no time!
Bagel sandwiches are a staple in my house, and it’s not just me who loves them! My entire family enjoys them for breakfast or even as a quick snack.
Sometimes, I even make bagel pizzas—just top them with your favorite pizza sauce, cheese, and toppings, and bake until golden. It’s the perfect twist on a classic breakfast.
Ingredients:
For the Bagel Dough:
- 300g high-gluten flour (provides structure and chewiness)
- 8g fresh yeast (or 3g dry yeast, activated in warm water beforehand)
- 10g honey (adds a slight sweetness and moisture)
- 3g salt (enhances gluten strength and adjusts flavor)
- 170g water
For the Sugar Water Boiling:
- 1000g water
- 30g white sugar (creates the signature chewy crust after boiling)
Instructions:
Knead the Dough: Develop a rough gluten membrane
Add high-gluten flour, fresh yeast, honey, salt, and water into the mixer bowl.
Start mixing at low speed (speed 2) for about 2 minutes until there are no dry bits of flour.
Increase speed to medium (speed 4-5) and knead the dough for 8-10 minutes, until it can stretch into a rough membrane with jagged edges.
Divide and Relax: Make the dough easier to shape
Take the dough out, divide it into 6 equal portions (about 85g each), and form smooth small balls.
Cover the dough with plastic wrap or place it in a container and let it rest at room temperature for 30 minutes to relax the gluten and make it easier to roll.
Shape the Bagels: Classic ring method
Take one dough ball and roll it into a rectangular sheet (about 10×15 cm), then flip it so the smooth side faces down.
Gently press one end of the dough towards you with your fingers.
From the other end, roll the dough tightly into a long strip, sealing the edges.
Flatten one end of the strip with a rolling pin into a fan shape (this helps to wrap the other end).
Wrap the fan-shaped end around the other end to form a ring, pinching the edges tightly to ensure the shape stays intact during boiling.
Proof the Bagels: Slow, low-temperature fermentation for chewiness
Place the shaped bagels on parchment paper, and put them in a fermentation box (or an airtight container) at 30°C and 80% humidity for 35 minutes.
Check by gently pressing the dough: it should slowly spring back, but not expand significantly, keeping the bagels firm.
Boil in Sugar Water: Create the chewy crust
Prepare the boiling water: In a pot, combine 1000g water and 30g sugar. Heat it gently to about 80-90°C (small bubbles should form at the bottom, but it should not boil).
Place the bagels into the water one at a time. Boil each side for 20 seconds, then flip them gently and cook for another 20 seconds.
Remove the bagels with a slotted spoon and let them drain.
Place the bagels on parchment paper and arrange them in a baking tray.
Bake the Bagels: High heat for crispness and color
Preheat your oven to 200°C (upper and lower heat) for 10 minutes.
Bake the bagels in the middle of the oven for 18 minutes.
Cool and Store: Enjoy your fresh bagels
Transfer the baked bagels to a cooling rack and allow them to cool completely before eating (this prevents the crust from becoming soft due to internal steam).
Store them in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month. To restore texture, reheat in the oven at 180°C for 3-5 minutes.
Frequently Asked Questions
Can I use dry yeast instead of fresh yeast?
Yes! Just use 3g of dry yeast instead of 8g of fresh yeast. Be sure to activate it in warm water before using it.
What should I do if I don‘t have a fermentation box?
No worries! You can create a warm environment by placing a bowl of hot water in your oven to help with fermentation. Just make sure the temperature stays around 30°C.
From Scratch to Perfection: My Foolproof Bagel Recipe
Ingredients
For the Bagel Dough:
- 300 g high-gluten flour provides structure and chewiness
- 8 g fresh yeast or 3g dry yeast, activated in warm water beforehand
- 10 g honey adds a slight sweetness and moisture
- 3 g salt enhances gluten strength and adjusts flavor
- 170 g water
For the Sugar Water Boiling:
- 1000 g water
- 30 g white sugar creates the signature chewy crust after boiling
Instructions
Knead the Dough: Develop a rough gluten membrane
- Add high-gluten flour, fresh yeast, honey, salt, and water into the mixer bowl.
- Start mixing at low speed (speed 2) for about 2 minutes until there are no dry bits of flour.
- Increase speed to medium (speed 4-5) and knead the dough for 8-10 minutes, until it can stretch into a rough membrane with jagged edges.
Divide and Relax: Make the dough easier to shape
- Take the dough out, divide it into 6 equal portions (about 85g each), and form smooth small balls.
- Cover the dough with plastic wrap or place it in a container and let it rest at room temperature for 30 minutes to relax the gluten and make it easier to roll.
Shape the Bagels: Classic ring method
- Take one dough ball and roll it into a rectangular sheet (about 10x15 cm), then flip it so the smooth side faces down.
- Gently press one end of the dough towards you with your fingers.
- From the other end, roll the dough tightly into a long strip, sealing the edges.
- Flatten one end of the strip with a rolling pin into a fan shape (this helps to wrap the other end).
- Wrap the fan-shaped end around the other end to form a ring, pinching the edges tightly to ensure the shape stays intact during boiling.
Proof the Bagels: Slow, low-temperature fermentation for chewiness
- Place the shaped bagels on parchment paper, and put them in a fermentation box (or an airtight container) at 30°C and 80% humidity for 35 minutes.
- Check by gently pressing the dough: it should slowly spring back, but not expand significantly, keeping the bagels firm.
Boil in Sugar Water: Create the chewy crust
- Prepare the boiling water: In a pot, combine 1000g water and 30g sugar. Heat it gently to about 80-90°C (small bubbles should form at the bottom, but it should not boil).
- Place the bagels into the water one at a time. Boil each side for 20 seconds, then flip them gently and cook for another 20 seconds.
- Remove the bagels with a slotted spoon and let them drain.
- Place the bagels on parchment paper and arrange them in a baking tray.
Bake the Bagels: High heat for crispness and color
- Preheat your oven to 200°C (upper and lower heat) for 10 minutes.
- Bake the bagels in the middle of the oven for 18 minutes.
Cool and Store: Enjoy your fresh bagels
- Transfer the baked bagels to a cooling rack and allow them to cool completely before eating (this prevents the crust from becoming soft due to internal steam).
- Store them in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month. To restore texture, reheat in the oven at 180°C for 3-5 minutes.