Learn how to make light, chewy homemade plain bagels with this easy recipe. Made with instant yeast and ready in under 3 hours, you’ll have warm-from-the-oven bagels on your countertop in no time — and ready for slathering with butter, cream cheese, and more. Once you know how to make your own homemade plain bagels, you’ll want to make them again and again (and again!).
5 star reader review
“These bagels came out so good! This felt pretty ambitious for me (I’ve tried making bread exactly twice with not a ton of success), but the gifs of how to shape the bagels were super helpful in making them come out amazing. I cannot wait to make these again!!”
—Leann
Is there anything better in the morning than freshly toasted bagels slathered in cream cheese or melted butter? If you answered yes, then you must know that the correct answer is freshly toasted homemade bagels slathered in cream cheese or melted better. Congrats, you win points.
But how hard is it to make homemade bagels, really?
The answer is VERY EASY. Like, SHOCKINGLY EASY.
I promise.
Once you know how to make your own quick and easy plain bagels, you'll make them over and over again because, while you know how secretly easy they are to make, your friends don't — and getting to bask in those impressed reactions? That's priceless.
Soon you'll feel confident enough to try all my other easy bagel recipes with different bagel flavors and toppings. Before you know it, you'll be taking your bagel-making skills to the next level with my overnight New York-style bagel recipe, which uses more traditional bagel-making ingredients and a different shaping technique.
About My Quick Plain Bagel Recipe
Making bagels is what started my love of bread-making. You can draw a direct line from me learning how to make homemade bagels from a recipe I found on Tumblr back in 2014, to me going to pastry school in 2020, to you reading this blog post right now.
That very first bagel recipe I made was from the Sophisticated Gourmet and though the bagels I made were lumpy and misshapen, they tasted amazing. I was hooked. The more I made bagels, the prettier they became.
I've made my own adjustments to that recipe over the years to streamline and simplify the process wherever possible, finally landing on a version of this easy bagel recipe that is very much my own.
Also, even though homemade bagels are way easier to make if you have a stand mixer with a dough hook, I've made bagels many times without a mixer (I JUST LOVE HOMEMADE BAGELS THAT MUCH, OK?) and, while it requires a bit more upper-body strength for kneading, they turn out great that way too.
There are some recipes I'd go nowhere near if I couldn't use a mixer, and I would tell you if I didn't think they were worth doing without a mixer, but that's not this recipe. This easy bagel recipe is worth making, with or without a mixer.
To Make Bagels You Will Need...
Here are the ingredients you'll need to make your very own homemade plain bagels. See the recipe card at the end of this blog post for the quantities!
I use all-purpose flour to make my bagel recipe, even though bagels are traditionally made with a higher protein bread flour. I use King Arthur Baking's all-purpose flour, which has a relatively high protein content for an all-purpose flour. If you're using another brand of flour (like a generic store-brand flour) you may have better results with their bread flour.
For salt, I like to use Diamond Crystal Kosher Salt which is half as salty as other brands of salt by volume (teaspoons). If you're measuring your salt by weight (which you should be) it doesn't matter what brand or type of salt you use. But if you're measuring by volume and using a different brand of salt, even a different brand of kosher salt, cut the amount of salt in half.
The egg isn't for the dough, it's for the egg wash which gives these bagels their shiny crusts and also helps any toppings you're using stick to the crust. If you don't like eggs or aren't adding any toppings you can skip this step.
How to Make Homemade Bagels
To make the bagel dough, start by adding all the dry ingredients to your mixer bowl and give them a good whisk to combine.
Start the mixer on low speed and let the dough hook do it's thing, pausing to scrape down the sides of the bowl as needed to push the flour around the edges into the middle.
At this first stage you're just mixing the dough. The goal is to get the ingredients to combine and collect on the dough hook.
- If the dough is really wet and sticking to the sides of the bowl, tap in a tablespoon or two of flour as needed until the dough stops sticking.
- If the dough seems really dry and like it won't come together after about 5 minutes, dribble a teaspoon of water onto the dry bits in the bowl and keep mixing. Repeat only as needed. It's very easy to accidentally add too much water — resist adding it unless it really needs it.
Once the dough comes together on the dough hook, increase the speed slightly and knead for 3-5 minutes until the dough is smooth.
After mixing, the dough will look rough but will pull clean from the sides of bowl.
After kneading the bagel dough, it will be smooth and elastic.
Shape the dough into a ball. Lightly grease the mixer bowl and return the dough to the bowl. Cover the bowl let the dough rise in a warm spot (70°-75°F) until just about doubled in size, about 1 hour.
The Fingerprint Test: Gently press a finger into the dough. If the indentation fills in quickly and completely, the dough needs more time to rise. If the indentation fills in slowly and partially, the dough is ready! And if the dough completely deflates and collapses under your finger, it has over-proofed.
Bagel dough is a low-hydration dough, meaning the ratio of water to flour is relatively low. Bagels have a tight crumb with small air pockets. That density comes from the way the dough is kneaded to create a tight web of gluten that traps smaller air bubbles, and from the relatively low amount of water in the dough.
This homemade bagel recipe has a hydration level of 60%. It's a dense, smooth, and cohesive dough that should easily form a ball. You're looking for something that is smooth and slightly tacky to the touch, but that doesn't stick or cling to your fingers.
The "Roll and Poke" Shaping Method
Most bagel recipes I've seen are for hand-rolled bagels, meaning you roll a long rope of dough, then loop it over your hand and roll to seal the ends together. There are benefits to that method — it compresses the gluten network inside the bagels, giving you a tighter, denser, chewier crumb. But it requires an overnight rise to allow the ends of the rope to fully seal back together.
For this plain bagel recipe, I like to use a simpler technique affectionately known as the "roll and poke" method.
Divide the dough into 8 equal pieces using a kitchen scale for this step so that your bagels are all the same size.
If you combined a few pieces of dough to get the right size dough ball, stack the smaller piece(s) on top of the largest piece. Gently flatten the piece of dough against your work surface, then tuck all the edges up into the middle, pinching them together to form a smooth surface on the underside of the dough.
Flip the dough ball over and cup your hand around it, with your pinkie-finger flush against the counter. Slide your hand toward your body, dragging the dough ball with it. You'll see the front of the dough snag on the counter slightly, pushing the edge under itself and creating surface tension on top of the dough.
The dough will form an oval shape, so rotate it 90 degrees and repeat to get a nice round ball with a smooth top and the edges pinched together underneath.
Once you've shaped all eight pieces of dough into little boules and let them rest for a few minutes, dust your thumb with flour and poke it through the bottom of the dough ball until it comes out the other side.
![[gif] a thumb pokes a hole through the bottom of a round ball of dough](https://thepracticalkitchen.com/wp-content/uploads/2019/08/How-to-Shape-a-Bagel-4.gif)
When you poke your thumb through the bottom, use it to push any extra edges or seams on the bottom of the dough ball into the center of the bagel, sealing them shut.
Once your thumb is all the way through, wiggle your other thumb in as well so the backs of your thumbs are pressed against each other, and gently stretch and squeeze the ring of dough until the center hole is at least the same width as the sides of the bagel.
![[gif] two thumbs through the hole in the bagel dough rotating it and gentle stretching it](https://thepracticalkitchen.com/wp-content/uploads/2019/08/How-to-Shape-a-Bagel-5.gif)
![[gif] a fully stretched out round of bagel dough](https://thepracticalkitchen.com/wp-content/uploads/2019/08/How-to-Shape-a-Bagel-6.gif)
The bagel dough will shrink back slightly before boiling and the hole will shrink again when the dough expands during boiling and baking, so don't be stingy in your stretching.
Boiling Homemade Bagels
The boiling process gelatinizes the starches in the crust, setting them in place while also activating the yeast and air inside the dough to encourage the bagels to expand. The gelatinized crust will also prevent the bagels from expanding too much in the oven.
Think of it like "bagel botox." Boiling is what gives homemade bagels their smooth, shiny, taut bagel crust. The boiled bagels will have a slight texture to them, but will completely smooth out in the oven. So if you're feeling like your bagels look funky after shaping them, don't worry... bagel botox is here to save the day.
Right before boiling, stretch the bagels one more time. This will prevent the bagel holes from shrinking closed as they bake!
You can boil your bagels for as little as 30 seconds or as long as 2 minutes per side. I usually go for about a minute per side, but it's really up to you.
The longer you boil them, the thicker the crust will be and the chewier the texture of the bagels will be. If you boil them for 30 seconds per side, the crust will be thinner and more flexible, allowing them to rise more in the oven.
You can control the texture and size of your finished bagels depending on how long you choose to boil them, but again, like the choice between all purpose or bread flour ... the difference here is, well, see for yourself:
Bagel Toppings
If you're planning on using any bagel toppings, you'll want to apply them after boiling but before baking.
To get your toppings to stick to the bagels while they bake, make an egg wash by whisking together 1 egg + 1 teaspoon of water.
Bake immediately or sprinkle with any toppings you like. Even if you aren't going to use a topping, I still recommend using an egg wash to get the beautiful shiny crust.
A Sample Bagel-Making Timeline
- 10 Minutes: Mixing and kneading dough
- 60 Minutes: Letting dough rest, rise, and double in size
- 10 Minutes: Shape your bagels
- 10 Minutes: Letting shaped bagels rest again
- 5-10 Minutes: Boiling bagels 30 seconds-2 mins per side
- 20 Minutes: Baking!
Even if you take the longest amount of time on each of those steps, this recipe clocks in at ~2 hrs. The process may take you longer at first when you're still new to the shaping process which is why I've described this recipe as being "less than three hours," but once you get the hang of it, you'll breeze through it.
Practical Tips & Recipe Notes
- If you're working in a dry environment or making bagels in winter when there's less natural moisture in the air, you may need to add up to an additional ¼ cup of water to the dough before kneading. If you do need to add water, measure out your ¼ cup, but then use a teaspoon measure to slowly drizzle it in, stopping when the dough comes together and there are no large, noticeable dry spots. It's a lot easier to add water to a dry dough than add flour to a too-wet dough, so always err on the side of too-little water, especially with bagel dough. If you do end up with a dough that's too wet, add flour a ~⅛ cup at a time, giving it time to incorporate and absorb the excess liquid before adding more.
- Yes you can knead this dough by hand. Use a dough whisk or a wooden spoon to mix the dough together, then knead on a lightly floured work surface or counter top for 8-10 minutes until the dough is smooth, elastic, and slightly tacky to the touch. Set a timer to keep yourself honest! The rest of the recipe follows as written.
- Be careful not to tear the dough when you stretch the bagels out. Bagel dough isn't like play-dough or pie dough, where you can simply combine all the scraps and stick 'em back together. Tearing your dough destroys those beautiful strong gluten strands you spent so much time kneading. When the dough rests, those raw edges and seams will begin forming new gluten connections, so don't worry about them not being perfectly smooth all the way around. This is one of the hardest things to get right (and honestly, your bagels will still taste great even if you don't get this perfectly) so just know that it's something you'll get better at with practice.
- If you want the full history of bagel making history and tradition, check out Maria Baliska's excellent book The Bagel: The Surprising History of a Modest Bread which charts the bagel's turbulent sociopolitical and socioeconomic journey from Jewish bagel peddlers in 17th century Poland to Europe, eventually crossing the Atlantic to New York City and the United States (did you know that the bagel didn't enter into mainstream popularity in the U.S. until the 1970s???). Fascinating!
Want this recipe, only smaller?
Find it in my Small-Batch Breads cookbook, available for pre-order now!
Featuring fifty easy-to-follow bread recipes made using 1 cup of flour.
📖 Recipe
Homemade Plain Bagels in Less Than 3 Hours
Recipe Notes
- To test if your dough is ready after it rests for an hour, gently press into it with one finger. If it immediately fills in the indentation when you remove your finger, your dough needs more time to rise. If the indentation only fills in part way or fills in very slowly, your dough is ready. If it doesn’t fill in at all or the dough seems to collapse, your dough has overproofed.
- You can mix in a ¼ cup of your preferred topping right into the dough to infuse your bagels with maximum flavor. Just make sure your topping doesn’t include salt, or it can throw off the chemistry of the dough.
- Store in an airtight bag with a paper towel to absorb moisture. Stored properly, they will stay good for 3-4 days. They’ll get a bit hard after the first day or so, but soften up if you toast them. You can also run them briefly under water (!!!), then microwave them for 10 seconds, slice them, and toast them (or put them on a rack in your regular oven for 10 minutes at 350°F).
- *If measuring salt by weight, you can use any type of salt. If measuring by volume, and using any brand that is NOT Diamond Crystal Kosher Salt, cut the amount of salt in half.
- If you cut the bagels before they have time to cool the steam inside will turn the starches to mush. I know fresh-baked bagels are tempting but you really will be a lot happier if you give them some time to cool before slicing!
Ingredients
- 500 grams all-purpose flour
- 18 grams sugar
- 10 grams diamond crystal kosher salt
- 6 grams instant yeast
- 300 grams warm water (90°F)
- 1 egg (for egg wash)
- 2 tablespoons bagel toppings (optional)
Instructions
- Mix. Mix flour, salt, sugar, and yeast in the bowl of your stand mixer. Make a well in the middle and pour the water into the center. Use the dough hook on low speed to mix the dough until it comes together in a shaggy mass, pausing to scrape down the sides of the bowl as needed. This can take 3-5 minutes.
- Knead. Increase the mixer to low-medium speed and knead the dough for 3-5 minutes until the dough is smooth, elastic, and slightly tacky to the touch. It shouldn’t cling to your hands or the bowl.
- First rise. Tuck the dough into a smooth round ball, and place it in a lightly oiled bowl (you can use the mixer bowl). Let it rise in a warm spot (70°F-ish) until about doubled in size, about an hour.
- Preheat. Preheat your oven to 425°F and fill a pan with at least 2 inches of water. Bring it to a low boil on the stove while you shape the bagels. Line a sheet pan with parchment paper or a silicone mat and set it aside.
- Pre-shape (roll). Deflate the dough and divide it into eight equal pieces (use a kitchen scale for precision) and shape them into balls. Gently flatten the piece of dough against a lightly floured surface, then tuck the edges up into the middle, pinching them together to form a smooth surface on the underside of the dough. Then flip the dough over, cup your hand around it, pinkie against the counter, and drag your hand towards your body. Rotate the dough 90 degrees and repeat as needed until you have a nice round ball with a smooth surface on top and a pinched-together seam underneath.
- Shape (poke). Starting with the first dough ball you shaped, dust your thumb in flour and poke it through the underneath seam-side of the dough ball, pushing any rough edges into the middle. Slide your other thumb in and gently stretch the dough out until the hole in the middle is at least the same width as the sides. The hole will close as the dough rests and will close again as it boils and bakes, so don’t be stingy.Cover the shaped bagels with a damp paper towel and let them rest for 5-10 minutes until the water is ready to boil.
- Boil. Briefly stretch each bagel again, then gently drop them into the boiling water, top-side down. Work in batches as needed (I can usually do 4 at a time). The bagels will expand, so don’t crowd them. Boil bagels for 30 seconds to 2 minutes per side, then remove to the prepared sheet pan.
- Bake. Brush each bagel with egg wash, making sure to get the sides and centers. Add any desired toppings. Bake until golden brown, 20 minutes.
- Cool. Remove the bagels from the oven. Let cool on the sheet pan 5 minutes, then transfer to a wire rack to cool completely. Try to wait at least 20 minutes before cutting them open, but I honestly can’t blame you if you crack after five.
Carleigh says
I’m hardly a baker but a neighbor and I spent a morning following this recipe and WOW. So delicious. So rewarding.
Rebecca says
Thank you!! Glad they were successful! 🙂
Abbey says
It was my first time making bagels, This recipe is insanely easy and so so delicious! They turned out amazing, I could not be happier. I used king author bread flour, and regular salt cause that is what I had on hand. Thank you for sharing this recipe!
Stacy says
Thank you for this well detailed easy to make recipe. I had no faith in myself but your step by step instructions made it so easy. I’ve never made bagels before so this tutorial is a dream. Bummer I wasn’t able to add a photo.
Rebecca dePencier says
Leavin’ a test comment!!
Rebecca says
Thank you! It worked!
Phyllis Benvin says
This is a great recipe! I made these today and they turned out wonderfully. Thank you for the tutorial on how to make a boule, because that’s where I was struggling. I’ve made bagels before and they looked pretty rough. As someone who also has to watch sodium, I cut the salt in half and they still look and taste great! I wish I could upload a photo!
Rebecca says
So glad you liked and glad to know it worked well with half the salt — salt helps control yeast activity so that can be a tricky one to adjust. Enjoy your bagels!! 🙂
Martha Heagany says
Stumbled upon your recipe and SO glad I did as I am NOT a baker and others sounded way too complicated for me. For this first time I boiled two at a time and varied the time from 30, 60, 90 and 120 seconds per side. We ended up liking the 60 second per side. With that being said, I'm wondering about something....they were nice and soft inside but seemed a bit doughy...the crumb was a bit different on each one but all seemed a bit under-cooked....should the oven rack be on the top rather than the middle of gas oven? Should oven temperature be higher or should I leave them in oven longer OR perhaps rest longer than the 20 minutes? We tested them right at 20 minutes as we could't wait! Thanks SO much. Can't wait to try them again after your recommendation.
Rebecca says
I'm so glad to hear this!! I would say leave them in the oven just a bit longer, or try moving to the top rack. See what happens! You may also find that you need to shape the dough into slightly tighter balls before poking the holes through. I made a batch recently where I didn't roll the dough balls as tightly and they ended up more doughy than usual. So when you cup your hand around the dough and slide it toward you, instead of doing it twice, keep rotating 90 degrees and do it four times. That might help!
Martha Heagany says
Will try...thanks so much...practice makes perfect!
Matthew says
Thank you for this recipe, very simple to follow and the results were great! I am originally from NJ, many good bagel shops there. We moved to PA 10 years ago and bagels are not the same here...these were awesome....wish I could attach a picture!
Rebecca says
<3
Meg says
Making a double batch of these delish NY chewy bagels was one of the highlights of staying home to help flatten the curve during trying times of pandemic. Eating the perfectly chewy bagels was another highlight - better than any of the Bagel Shop bagels. Staying at home and baking 😋 is a good thing.
Rebecca says
<3 so glad you liked them!! stay safe!
Juniper says
Hi! I am about to try out this recipe for a science fair project and was wondering how much fresh yeast I would need for the amount of instant yeast in this recipe. Thank you!
🙂
Rebecca Eisenberg says
If you’re using fresh yeast, rule of thumb is 3x the amount of instant yeast!
Ella Osborne says
I made these yesterday and they are amazing! Ate two for breakfast. I'm going to make more and fill my freezer with them.
Rebecca says
Yay! That makes me so happy. Enjoy the bagels!
BRENDA says
How should I change the recipe to make whole wheat bagels?
Rebecca says
You can replace up to 20% of the flour in this recipe with whole wheat flour. The bagels will be slightly more dense, but they’ll be whole wheat bagels! You may need to add some extra water (add 1 TBSP at a time) to get the dough to come together when you’re mixing it, before you knead it, too.
BRENDA says
Another question : I do not like eggs and the thought of eating a bagel with egg wash makes me anxious. What would you suggest as a substitute? I used olive oil and the bagels taste fine but our fingers were a bit oily.
Could I use plain water? Suggestions?
Rebecca says
I have only used egg wash — I tried oil once and it wasn’t great. You can do it without egg wash, I have certainly done that before. You won’t have a beautiful shiny crust but they will bake up well. I did a quick search for vegan egg wash substitutes and I’m seeing recommendations for coconut oil, a mixture of milk and agave, or even corn syrup thinned with water. I’d encourage you to try a few options until you find one that gives you the results you’re looking for! And let me know if you find one that’s awesome, I’d love to be able to let more people know.
BRENDA says
Thanks for the quick reply. I found your recipe on NYT cooking and I like it more than the previous recipes for bagels that I have tried.
Of course the other times I made bagels I had grandkids to help.
This virus can't last forever so they will back to give me suggestions. Baking directions from a five year old will never let you down.
Rebecca says
🥰🥰🥰 I’m glad you like the recipe so much, and I’m sure your grandkids will too!
Christine says
I actually used aqua faba (which is the liquid drained from chickpeas) and it was great!
Added a golden color and a little shine.
I save the liquid and put into ice cube trays. When frozen, i put into storage bags. One standard cube = 1 egg
Rebecca says
Oh that's so good to know!
Samara says
So hard to find good bagels outside of London so I was really keen to try this recipe as it seemed straightforward and not overwhelming. So glad I did! They turned out so well! Beautifully brown, good crumb, and so chewy. Thank you!
Christine says
I make this at least twice a week. And because it's only 8 bagels for a single recipe, it's not a huge task.
I add 2 T flax seed meal and it adds a nice texture without being too bulky.
And, yes, I have burned my fingers more than once trying to eat one before they've cooled down.
Rebecca says
🥰🥰🥰 love the idea to add flax seed meal! So glad you love the bagels. 🙂 enjoy!
Macy says
If I’m using active dry yeast, should I activate it in the water before or just mix it in with the dry ingredients like I would with instant yeast? I’m a beginner, so I’m not super knowledgeable about everything yet!
Rebecca says
No need to bloom it in water if you're sure the yeast is good! If it's an old packet that's been lingering in the back of a drawer for a while, you may want to let it activate in 1 TBSP water with a pinch of sugar before you use it. But if it's brand new yeast or you keep your yeast in the freezer (the best place to keep yeast, btw!) then you can go ahead and add it right in with the dry ingredients without a problem.
Jacque says
The only reason to bloom yeast is to ensure its efficacy. If you're certain your yeast is fresh, just add it in. All yeast has a shell coating, so no fear of adding to the dry ingredients with the salt. After you add the water, the shell begins to break down, the flour and sugar (I add a bit of dry Barley Malt) then feeds the yeast to activate it. You just need to watch the temperature of your water you're adding, too hot will kill the yeast, best to be under, the heat from your hands if kneading will help heat the yeast to activate. I actually like to hand knead the dough a few times at the end, just to get a feel for it and to ensure it's consistency is right.
Lucy says
At what temperature is the oven supposed to be at?
Rebecca Eisenberg says
Please refer to step 4: "Preheat your oven to 425°F and fill a wide, deep pan or large pot (hell, even a wok if that’s all you’ve got) with at least 3 inches of water, and bring it to a low boil on the stove."
Amber says
The bagels are so good and ridiculously easy. I make them for presents all the time and everyone is always so impressed. Well, until I give them the recipe. Now I get to find a new baked good to dole out this year at the holidays because everyone else I know is also making their own bagels now! I usually double my batch to make 16 (because they go that quickly), and if I'm not going to use or gift all of them right away I cut them in half and freeze them. I made just eight this morning and they were gone within 30 minutes thanks to my kids and husband.
Rebecca says
Ahh this is so wonderful to hear! I’m glad you enjoy them — and that your family and friends are too! Happy holidays! 😍
Leann says
These bagels came out so good! This felt pretty ambitious for me (I’ve tried making bread exactly twice with not a ton of success), but the gifs of how to shape the bagels were super helpful in making them come out amazing. I cannot wait to make these again!!
Rebecca says
Yay!!! Go you!! Cheers to trying something new!
Wendy says
Do you think that you could use a bread machine to make the dough?
Rebecca Eisenberg says
absolutely!
Melissa says
Delicious! I need more practice shaping, but other than that, this was a great option if you’re short on time. By the way, it’s a taut surface, not “taught.” No shade, just letting you know. Thank you!
Rebecca Eisenberg says
Thanks, glad you enjoyed the bagels! I searched the post for "taught" and I did spell it correctly as "taut" so I'm not sure what you're correcting... but thanks for looking out!
Kristin Smith says
Any tips for an egg alternative to top the bagels? I can’t eat eggs sadly.
Rebecca says
If you scroll through some of the other comments there are alternative suggestions that don’t use eggs!
Renee J. says
Joining the chorus! I made a double batch of these bagels, and they turned out great. I'll be making these again - maybe today! Thank you!
Rebecca says
💕💕💕🙌🙌🙌
Kelly says
This recipe is fantastic. I've made these bagels so many times now and they're really some of the best I've had (and I live in New York!). If you don't want to wait 3 hours in the morning, I've had success making the dough and letting it rise in the fridge over night. Then you only have to shape, boil, and bake in the morning!
Rebecca says
The highest compliment one can get from a New Yorker!! Thank you, so glad you love the recipe!
Eunice says
Hi Rebecca,I was going through some recipes and I ran across this one,I love bagels, besides the "Kitchen Scale" what other equipment I can use as a kitchen scale.?
Thank you;
Rebecca
Rebecca says
There aren’t really any replacements for a kitchen scale. You should definitely get one — they’re very affordable (I have one linked in the post) and your baking will be much better if you use one!
lisa says
I agree with using the scale, game changer!! I made this bagel recipe 3x without one, then finally say what the hell am I waiting for and threw one in my amazon order. I was so happy because the dough was perfection. Did not need to add water or additional flour when making sure my flour grams were spot on.
Laura says
Love these every time I make them, and the fact that they take less than 3 hours is the best. Also, thank you for great instructions on rolling little boules!!
Grace says
Hello, I watch my salt intake so can I leave out the salt since using yeast? Would it throw off the taste and the rise of the dough?
Rebecca says
Unfortunately you need salt. The salt slows the yeast rise and affects gluten development. Salt also adds flavor — not salty flavor but just actual flavor. Without salt the dough will be sweet and not very tasty, and definitely not bagel-y. I would say at MOST you can cut the salt in half but I definitely wouldn’t make it without the salt at all.
Jacque says
Does anyone know what the final weight of the dough should be.
Rebecca says
It can vary depending on how much water you end up having to add to your dough! It’s usually around 800-850 grams.
Jacque says
Perfect, mine was 829, I live in the NE and was a very humid and rainy summer day added a few extra TBSP flour. They were beyond perfect. I've tried every recipe under the sun, making a biga, double over night resting, etc. This recipe put those to shame in just 3 hours! My family thanks you immensely!!!!
Rebecca says
🥰🥰🥰 you’re welcome to your family!! So glad they liked the bagels!
Jacque says
The best bagels I’ve ever made!!! I wish I could show you a picture! Amazing. Thank you so much!
Jacque says
Here they are:
Rebecca says
Those look so good!! Love your topping choices!
Mariah Kutchko says
Bring these next time if you wanna impress at brunch! This is a great recipe to try if you’re not too familiar with yeast because the instructions are so clear and helpful
Andi says
Made these tonight with my brother. I thought I messed them up. And maybe I did? But they were still so delicious! We did everything on half and asiago on the other half. We'll probaby do a double batch in a few days. First time using the dough hook on the kitchen aid. Really easy recipe to follow even for a novice bread maker.
Rebecca says
If they were still delicious then you didn't mess them up! So glad you enjoyed. 🙂
Andrea says
Made this recipe with my brother. Did they turn out perfect? No. Were they delicious? Yes. Did we make enough? No. They were gone in a day. Did we make more the next day? Yes. Were they better than the first try? Yes. Will we make again? Absolutely. Recommend to a friend? For sure. You too can make bagels. Who knew?? Not I.
Sally says
First time ever making bagels, these could not be easier! I am planning on making them weekly. Thank you for the great recipe! Delicious 🤤
Rebecca Eisenberg says
So glad you like them!! Enjoy!
Daniel Destefano says
Hi Rebecca, I moved to Denmark last spring. I picked out some cold smoked Faroe Islands salmon today and decided I needed to make some bagels so that we could have it with cream cheese, red onion, and capers. This was my first time making bagels and your recipe, notes, and video made it easy. I've subscribed to your YouTube channel and hope you keep doing what you are doing. I like the recipes from the blog best. Thanks.
Rebecca Eisenberg says
This is such a kind comment! Thank you so much and I’m so glad you enjoyed the bagels!
Traci says
These are easy and good! Having made bagels before I was shocked at how easy! My husband loved them!! I will definitely be making these again and trying different varieties, blueberry next I think!
Sally says
I love bagels and have always wanted to try making them. Every recipe I came across seemed so daunting. I found this 3-hour bagel recipe and thought “I can do that!” I made a batch and my family raved about them. I made another a few days later. The Practical Kitchen has turned into my go-to for baking. Every recipe I have tried has been a hit! Thank you for your hard work!
Meg Lally says
These were so easy and so delicious! I’ve made them a few times and even got my Mum involved.
Elizabeth Bailey says
I have been making Bagels on and off for about 2 years. I was hoping to find a sentence where you suggest the best time to Precut your bagels. I am always cutting mine right when I go to eat them, but for my kids, a precut bagel gets eaten faster than my homemade ones. Would precutting them after the boiling, or after baking them when they are cooled down be best?
Rebecca Eisenberg says
do you mean slicing the bagels? it’s best to let them cool before slicing, otherwise the insides can get gummy. i usually slice the bagels almost all the way through before freezing them, so they stay together in the bag in the freezer but are easy to separate and toast from frozen!
Elizabeth Bailey says
Yes. I was hoping there may be a better time to slice the bagels, before storage. When they are on the warm side, I guess. Thank you, for your reply.
Megan says
Just made these and they sure are tasty. The egg that is brushed onto the bagel I think I put too much on. The bagel has that egg smell on it which isn’t appealing to me but it still tastes VERY good. As a first time bagel maker how can I reduce this smell next time? Is there an alternative to using egg? Do I need to add more water to the egg and very lightly brush the bagel? Thanks!
Rebecca Eisenberg says
It definitely sounds like you used too much egg wash! In the future you can try using just egg white, or adding a little more water to the egg wash to thin it out. You also don't necessarily need the egg wash unless you're trying to get toppings to stick well; you can skip it if it bothers you that much!
Kellie says
I made these today and they actually turned out! No one is more surprised by this than me, lol! The recipe was easy and they taste delicious!
Rebecca Eisenberg says
I’m so glad you gave it a try! These really are the easiest bagels 🙂 enjoy them!!
Alyssa says
Made these and had to pause halfway due to a work emergency. After I shaped them I threw them in the fridge for a couple of hours until I could resume the process. I let them come back to room temp and then just proceeded as directed. They. Were. Awesome! Not sure I’ll ever buy bagels from the grocery store again!
Val says
Another five star recipe! This is the second time I’ve made the 3 hour bagels and with your detailed instructions I’m getting the hang of the rolling and shaping. I made two batches this time but mixed them separately with the dough hook. I was afraid it would be too much for the mixer to handle. Next time I would like to try your tip of mixing the toppings into the dough. Thank you so much for the great recipe! I’m having so much fun!
Rebecca Eisenberg says
I’m so glad you’re enjoying this recipe! A whole world of fun bagel flavors awaits you 🙂
Elizabeth says
Great recipe and directions! Made these bagels first time ever yesterday. I hand kneaded instead of using my Kitchenaid which wasn’t as arduous as I thought it would be. They came out delicious with everything spices for topping. My only difficulty was folding the dough ends up and pinching the dough together. They didn’t want to! In the end only two bagels had a bit of a bumpy bottom.
Lindsey b says
I have been using this recipe for 2 weeks now and I absolutely love it, I have made cranberry and candied pecans bagels and a jerk seasoned cheddar bagel as well. Thank you for sharing
Rebecca Eisenberg says
Oh, I'm so glad to hear that! Those sound like delicious bagel flavors!! Happy baking!
Dianne says
Absolutely easy as can be! Instructions were perfect. Bagels look amazing. I’m waiting for them to cool. Will be working my way through other recipes from your site. Thanks!
Rebecca Eisenberg says
I'm so glad you liked them! Happy baking!
Olivia says
Do you have ideas for mix-ins for these bagels? I'm going to try them plain first to make sure I get the hang of the recipe, but I'd love a sweet option for breakfast bagels and maybe some savory options, too. Any ideas of what kind of mix-ins, or maybe just guidelines for mix-ins? Like dry vs. wet and how to adjust if it's a wetter mix-in? Thank you!
Rebecca Eisenberg says
Great question! Most of my bagel recipes use this recipe as a base — I would recommend checking them out to find one that's similar to whatever you're trying to add and adapting it to use your mix-ins of choice. With wetter ingredients, you'll want to hold back some of the water in the dough, with drier ingredients you may need to increase the water just a bit. Make the recipe plain first so you get a sense of what the dough should feel like, and then it's easy to experiment and adjust from there. No matter what you add to the dough, you can always adjust the consistency by adding more flour if its too wet or more water if its too dry! Happy baking!
Rebecca says
Yeah, these are ridiculously easy and delicious but have created a huge problem.
My family will now no longer eat store bought bagels.
😉
Rebecca Eisenberg says
LMAO it's not the worst problem to have hahahaha
Cora Rea says
If I could give this higher than a 5 star rating, I totally would! This was my first time ever baking anything that wasn't out of a box, and I don't think I will ever go back! This recipe was so simple and easy to follow! I love the entire set up of this page, and will definitely be making these a million more times! I put cheese over a few of the bagels after the egg wash, and they were to die for! My entire family was in love with the chewy, soft yet crispy texture and loved the flavor so much! Coming from the pickiest family ever, that means a lot! Thank you so much Rebecca! I had so much fun and can't wait to check out more of your recipes!
Rebecca Eisenberg says
Welcome to the world of baking from scratch!! You should be so proud of yourself. Keep on baking and enjoy those bagels!
Megan says
I love bagels, but have struggled making them from scratch before. Not with this recipe! I’ve made them a few times now, and they’ve been *chefs kiss* every time, if I do say so myself.
Diana says
This recipe is fabulous and the results make you feel like an excellent baker. Thank you for sharing!
Ashley M says
Could i substitute bread flour with this recipe (that's what i have on hand)? Or would it throw it off?
Rebecca Eisenberg says
You can absolutely use bread flour! You may find you need to add a bit more water to the dough, but it will work.
Mary says
This recipe was so easy to follow and has turned out great the two times I have made it. The second time I made 6 bagels rather than 8 because we prefer a bigger bagel and they still turned out delicious. Thank you Rebecca!
Sarah says
This is only the second time I tried making bagels and OMG did they come out delicious!! Thank you for this recipe!
Elizabeth says
First try making bagels and it was a success! Love the step by step pictures and that ingredients are by weight. Can’t wait to try more!!
Rebecca Eisenberg says
Yes, #TeamKitchenScale all the way! Congrats on your bagel success, and cheers to many more!
Elena says
I made these tonight as dinner rolls and they were AMAZING! crusty on the outside, soft and moist inside. I skipped adding a hole, skipped boiling, and skipped the egg wash. I'll have to try them as bagels at some point, too!
Dawn says
Add my vote to the 5 star rating. My first attempt at bagels and they came out perfect. Topped with your 5 minute Everything Seasoning Blend. Your instructions are direct, and easy to follow, without overwhelming "wordsmithing". Your writing style is somewhat conversational so I feel like you could be in the kitchen next to me. I am a fan! Thank you for the many wonderful recipes.
Rebecca Eisenberg says
Ohhh thank you so much for all the compliments — you're so sweet! I'm thrilled you enjoyed the bagels 🙂 Happy baking! ~Rebecca
Chrissy says
Can't wait to try. Can you swap bread flour for all purpose?
Rebecca Eisenberg says
Yep! It might need a little more water since bread flour is more absorbent but it will work just fine.
Patricia Jean Palmer says
I have tried several bagel recipes and not found any success. This recipe was PERFECT!!!! They turned out so well and the process was very very easy. I can't wait to try making some with add-ins to change up the flavors!!
Rebecca Eisenberg says
So glad you enjoyed these and had some bagel success!! Check out my other bagel recipes for some inspiration on other bagel flavors to try! Most of those recipes use this one as a base. Happy baking!
Abby says
My kids beg for these bagels every weekend. I have found that a cold overnight proof yields better bagels, according to my teenage food critics.
Tatum says
What an amazing recipe!! … I was halfway through and I almost gave up as it is my first time making bagels and I was unsure of what to expect throughout the process and had lots of doubts! I stuck it through and had some amazing bagels in the end.
Petrina says
I've made this recipe twice and even my Dad liked them! I don't really remember having bagels in our house before. I made some for the neighbors and they said these were the best bagels they'd ever had! It's such an easy recipe and yet so yummy😋. Thank you!
Ashley says
Would there be any additional flour needed or water depleted if added fresh blueberry puree?
Rebecca Eisenberg says
Check out my recipe for blueberry bagels! It’s already formulated to incorporate blueberries.
Dinka says
Hi! Can I make the dough in a breadmaker?
Rebecca Eisenberg says
Yep!
Brie says
I LOVE this recipe. I’ve made it a few times and they always turn out delicious, smothered in everything bagel seasoning or plain. The directions are easy to follow and the boule help is top notch. I think back to this recipe often as I bake other things now!
A question - I’m prepping for postpartum. Has anyone tried to freeze these (once totally cooled out of the oven)?? I’d think they’d freeze well, especially without toppings, but want to see if anyone has experience!
Rebecca Eisenberg says
Bagels freeze AMAZINGLY well once they're completely cool. I like to slice them almost all the way through (so the two halves stay together) and then wrap them well in an airtight bag in the freezer. Let them defrost for a few minutes on the counter so you can break the two halves apart, then pop in the toaster oven and they'll be basically good as new!
AG says
My first time making bagels and this was an amazing turn out! They were delicious! Will definitely try this recipe again but this time with toppings. Thank you!!!
Jackie Watson says
I’m not a baker by any means, but this recipe was so simple and easy to follow! I added the Lipton Onion soup mix on top of the egg wash for my onion bagels (1 package covered 8 bagels), and cinnamon sugar for the others. I’ve also shared this link with my friends. I especially appreciate the tip for the bagel shaping, I just need a little (lot) more practice lol. Once I’ve made in the past told me to roll it and lock the ends in, but I didn’t like that at all.
Rebecca Eisenberg says
OK using onion soup mix to make onion bagels is GENIUS, love that so much. I will definitely have to give that a try. Thanks for sharing, and keep on enjoying the bagels!
Daz says
I've been working from your recipes for a few months now and these bagels came out even better than I expected!
Your instructions are always so easy to understand and remember, even when the chaos of baking has fully consumed my attention. Thank you so much for providing such a fantastic resource for us home bakers, I wouldn't have ever even tried baking my own bread if your recipes didn't make me feel confident that things would turn out alright!
Looking forward to having my own fresh bagels for many mornings to come!
Jenny says
Like the English muffin recipe, I was doubting my ability to make what I thought would be so complicated. But these bagels were so easy and so fun to make (like the English muffins!). Your instructions are so easy to follow, and the gifs make it that much clear. My husband said we are never buying store bought bagels every again!
PoPo says
As an empty nester I did everything in this recipe in half just to make 4 bagels & all I can say is I’ll probably never buy a bagel again…They came out PERFECT…Thsnks😊
Leah Russell says
So, this will be my third time making bagels... Second time around for these.. These are super easy.. I bake a lot and have only tried making bagels once before and didn't get it right... Grateful for this recipes and the savings it gives ...
Rebecca Eisenberg says
Aww yay, welcome to the world of successful bagel making! 🙂
Kelley says
Today is my third time making this bagel recipe. It works perfectly, and my bagels are beautiful and yummy! My husband and son are now requesting specific flavors and asking me to make more. I doubled the recipe this time and, after kneading the full amount, divided the dough into 4 equally weighed balls. Next, I added in different inclusions in each ball of dough. They are almost done resting for an hour, so I’m very eager to see how they will turn out. I expect great things, because everything looks perfect so far! I’m going to freeze half of them. Thank you so much for sharing this recipe! You included helpful details and photos that really helped.
Lisa says
These bagels are amazing and so much better than store! Chewy on the outside, soft on the inside. I'm more proud of these than my degree. Thank you for this detailed recipe. I look forward to making these again, plus other bread recipes on your website!
Casey says
I may have missed this in the article, but, can you add anything in the dough-as in blueberries? (I did see the blueberry recipe after this one, but a friend made these and they were so good. I would love to use this as a “base recipe” if it is possible.
Rebecca Eisenberg says
You certainly can add blueberries to this one but depending on how much water is in the blueberries it can affect the dough hydration which will affect the outcome of the bagels. My blueberry bagel recipe does already uses this recipe as a base which is why I recommend using that one!
Valerie says
Okay WOW. Bagels are my fav. I've just started baking with yeast so I was looking for a simple recipe to try. These came out SO good! My shaping was a bit funky but it was my first time. I split off some of the dough and made a few cinnamon bagels. I'm genuinely excited and already making notes on additions and flavors. Thank you!
Emily says
Can I freeze the bagels? I’ve made these twice now, bread flour definitely makes them better and I’m so excited to try out new flavors!!
Rebecca Eisenberg says
Absolutely! I usually slice them almost all the way through and then freeze. That way I can easily pop the frozen halves apart to toast. Enjoy!!
Faith says
You need to fix the measurement section. I wanted to make 16 bagels so I doubled the recipe. While, yes, it doubles the side that shows measurements in grams, I wasn't weighing my mixture but rather using measuring cups. It did NOT double that side. Once I finished mixing everything abd the dough had risen for an hour I cut it into 16 pieces noticing that it seemed a little small. So I checked the recipe again and saw the mistake on the website. So I attempted to combine the 16 pieces back into 8 and resulted in lumpy bagels that cracked in every way. The taste was fine but the presentation was ruined by the error.
Rebecca Eisenberg says
Unfortunately I can’t do anything to change that, the 2x button only changes the numbers on the left. You’ll have to double everything on your own if you want to use cups. Sorry!
Rob says
Easy as can be. Follow recipe and bagels are perfect.
Sherry says
1st time trying making/baking bagels. This recipe turned out perfectly
Rebecca Eisenberg says
So glad to hear it!! Welcome to the world of bagel making 🙂
Carrie Nelson says
Wow- delicious...easy and a crowd pleaser
Kay says
Can I put the dough in the fridge overnight?
Rebecca Eisenberg says
Yep! Refrigerate before you shape the bagels. You may want to reduce the yeast by a gram, but it should be fine regardless!
Sadie says
Hi! I was wondering can I substitute the instant yeast for fresh and/or active dry yeast? Thanks!
Rebecca Eisenberg says
You can absolutely use active dry yeast instead! If using active dry yeast add an extra 1 gram of yeast and just know the dough might take a little longer to rise. Otherwise you can keep the amount of yeast the same, just stir it into the water for the recipe and let it sit for 5 minutes before adding the water to the dry ingredients.
Butch Johnson says
Trying tomorrow
Melanie says
Truly excellent. My husband, a New Yorker with high bagel standards, called them exceptional and had three.
Dawn K says
Oh my this is delicious goodness! I added everything bagel seasoning. First time bagel maker... this recipe is so easy, it will not be my last! Going to try cinnamon raisin next!
Jenny says
I’ll forever be so thankful I came across your Instagram account because I have just had the best time baking since I found your recipes. I love that I am learning about the baking process at the same time I am learning how to bake. And to top it all off, the results are fantastic!
Marianne says
Hi, I made these yesterday and they came out fantastic! I was very impressed! I’m wondering how I could adjust the recipe for cinnamon raisin bagels? Thanks!
Rebecca Eisenberg says
So glad you like them! Making a cinnamon raising version has been on my to do list forever so I haven't actually tried it (yet) but I know other people have done it successfully. Some things to keep in mind: cinnamon can slow yeast activity so you may find the dough needs to rise a bit longer. And the raisins may need to be rehydrated slightly before adding them to the dough; consider soaking them in a bit of water before mixing them into the dough! Good luck!
Lauren says
This was my first time to ever make or eat homemade bagels and I think I hit the jackpot with this recipe and detailed instructions! I'll never go back to store bought! lol I added a little extra sugar and some cinnamon into the dry ingredients for my boys. To speed this up in the morning could I put the boules or the bagels (pre-boil) into the fridge or just go ahead and cook them ahead and toast them day-of?
Rebecca Eisenberg says
I'm so glad you liked them!! To speed it up, I would reduce the amount of yeast by half and let the dough rise in the fridge overnight. In the morning you'll boil + bake them!
Susan says
First try making bagels and this recipe will go on my weekly schedule. They were soft but with a crispy outer shell. I added 1 gram of garlic powder, 1 gram of onion powder, and 10 grams of shredded cheddar. Followed your directions and notes to the letter! Thank you!!
Lisa says
Would you do cinnamon and raisins right in “the mix ins” and have it not thrown off anything? I’d assume so, no added salt.
I make these all the time (plain or everything) so I don’t normally do anything til the end (sprinkle everything seasoning before oven).
Thanks!!
Leann says
I am so confused by the hand rotating with pinky on the counter part of this. That whole paragraph confuses me. I watched the video to see if you do it in it and it doesn’t look like it. Can you just roll the balls and then flatten them and poke the hole and make the ring? Is it as simple as that and I’m just over complicating it based on the text? Obviously not a baker or cook but I cannot find an allergen safe bagel anymore so resorting to giving some homemade ones a go.
Rebecca Eisenberg says
Yes you can do that! Don't overthink the text, it's a hard thing to describe in words. If you have a method of shaping the dough balls you like better you can use that instead. You just want to make sure you have nice surface tension on top with the pinched together seam on the bottom.
Jean says
This recipe is excellent and I love the explanations for different timings. The bagels look professional and are delicious. Well done
Anja says
All the bagel recipes are great, and are so versatile when it comes to flavors. Use a kitchen scale and they come out perfect every time.
ET says
Love this recipe, have used it several times and they turn out great. I typically do a mix of measuring by weight and then by volume for the smaller amounts (my scale isn’t very precise) but the tsp/tbsp amounts previously listed in the ingredients list seem to have disappeared. Is there a place I can find these again?
Rebecca Eisenberg says
So glad you like them! And yeah, I've been cleaning up my recipes and removing outdated measurements but I hear you on wanting the volume measurements as an option for scales that struggle to read the smaller quantities.
1 scant tablespoon of diamond crystal kosher salt (use half as much if using any other type of salt, so 1¼ teaspoons)
1 tablespoon + 1½ teaspoons sugar
2 teaspoons instant yeast
Hope this helps!
Patrioa says
In the oven as I write this. Just curious as to why no baking soda in the boiling water?
Rebecca Eisenberg says
Baking soda in the water would give you pretzels, not bagels!
Patricia Bukowy says
Oh. That's interesting. Just wondering. And btw they turned out pretty great. Thank you
Pat
Chrissi says
I loved the bagels! They were super easy to make and perfectly chewey.
I turned them into a mini version, so one batch made about 25, bit they were still the first thing to be gone at my Easter brunch.
Rebecca Eisenberg says
I love that so much!! Enough mini bagels to feed a crowd. Happy baking!
Gowri Nagaraj says
This is such a well written recipe. I followed it as written, but added everything bagel seasoning to it. Turned out perfect!
Rebecca Eisenberg says
Thank you so much, Gowri! Enjoy your bagels!