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Cooking & Baking
Real Homemade Bagels Recipe– Authentic, Chewy & Delicious
There’s nothing quite like the smell of freshly baked homemade bagels filling your kitchen. With their perfectly chewy texture, golden crust, and customizable toppings, these real New York–style bagels are a must-try for any home baker. Whether you love them topped with sesame seeds, poppy seeds, or just plain with cream cheese, this easy bagel recipe will give you bakery-quality results right at home.
Why You’ll Love This Recipe
- Bakery Quality at Home: Get that signature chewy crust and soft center without leaving your kitchen.
- Customizable Toppings: From sesame to everything bagels, you choose the flavor.
- Simple Ingredients: Uses pantry staples you likely already have.
- Perfect Anytime: Great for breakfast, brunch, or sandwiches.
Homemade Bagels Recipe
Guiseppe
6
30 minutes
30 minutes
278
Jewish-American, New York–Style
Bread, Breakfast
Real Homemade Bagels – Authentic, Chewy & Delicious
There’s nothing quite like the smell of freshly baked homemade bagels filling your kitchen. With their perfectly chewy texture, golden crust, and customizable toppings, these real New York–style bagels are a must-try for any home baker. Whether you love them topped with sesame seeds, poppy seeds, or just plain with cream cheese, this easy bagel recipe will give you bakery-quality results right at home.
Why You’ll Love This Recipe
- Bakery Quality at Home: Get that signature chewy crust and soft center without leaving your kitchen.
- Customizable Toppings: From sesame to everything bagels, you choose the flavor.
- Simple Ingredients: Uses pantry staples you likely already have.
- Perfect Anytime: Great for breakfast, brunch, or sandwiches.
Ingredients
For the Bagels:
- 1 ¼ cups water
- 4 ½ cups bread flour
- 3 tablespoons white sugar
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 1 tablespoon instant yeast
- 4 quarts water
- 1 cup honey (optional, for boiling water)
Optional Toppings:
- 2 tablespoons poppy seeds
- 2 tablespoons sesame seeds
- 2 tablespoons dried onion flakes
- 1 tablespoon coarse salt
Directions
- Make the Dough – In a stand mixer with a dough hook, combine water, bread flour, sugar, salt, vegetable oil, and yeast. Knead on low for about 8 minutes until smooth and elastic. (Do the “windowpane test” to check if the dough stretches thin without tearing.)
- First Rise – Transfer dough to a lightly oiled bowl. Cover with plastic wrap and a towel. Let rise in a warm place for 2 hours.
- Shape the Bagels – Punch down the dough and divide into 6 pieces. Roll each into a 6-inch rope, then join the ends to form circles. Let rest for 15 minutes.
- Prepare the Oven & Water Bath – Preheat oven to 475°F (245°C). Line a baking sheet with parchment paper. Bring 4 quarts of water to a boil in a large pot and stir in honey if using.
- Boil the Bagels – Working in batches, boil 3 bagels at a time, about 1 minute per side, until they float. Remove with a slotted spoon and place on the baking sheet.
- Add Toppings – While bagels are still wet, dip into seeds or toppings. Place seed-side up on the baking sheet.
- Bake – Bake for 15–20 minutes until golden brown. Cool slightly before slicing and serving.