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? If you answered yes, then you must know that the correct answer is freshly toasted homemade bagels slathered in homemade cream cheese. Congrats, you win points.
But how hard is it to make homemade bagels, really?
The answer is VERY EASY. Like, SHOCKINGLY EASY.
Once you know how to make my 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? Priceless.
Soon you'll feel confident enough to try all my other easy bagel recipes with different bagel flavors and toppings. You can even take your bagel-making skills to the next level with my overnight New York-style bagel recipe, which uses more traditional ingredients and a different shaping technique.
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 bagels, even though bagels are traditionally made with a high protein/high gluten 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.
How to Make Homemade Bagels
To make the bagel dough, whisk all the dry ingredients together in the mixer bowl.
Start the mixer on low and let the dough hook do the work for you. Be patient.
At first, you're just mixing the dough. The goal is to get the ingredients to combine and collect on the dough hook. Then, once the dough comes together on the dough hook, increase the speed slightly and knead 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.
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
For this plain bagel recipe, I like to use a simple bagel shaping technique known as the "roll and poke" method.
Divide the dough into eight equal pieces using a kitchen scale. 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 shrinks back slightly before boiling and 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 smooth out in the oven.
Right before boiling, stretch the bagels one more time. This will help keep the bagel holes from open as they bake!
The longer you boil the bagels, the thicker the crust will be and the chewier the texture of the bagels will be. You can control the texture and size of your finished bagels depending on how long you choose to boil them. I like to boil my bagels for 1 minute per side, but you can do as little as 30 seconds/side or as long as 2 minutes/side.
Get Creative By Adding Bagel Toppings
To get your toppings to stick to the bagels while they bake, vigorously whisk an egg to make an egg wash.
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.
Practical Tips & Recipe Notes
- Be careful not to tear the dough when you stretch the bagels. 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!
💭 Have More Bagel Questions?
I've rounded up answers to common bagel questions and how-to guides, including:
- How to knead bagel dough by hand and what it should feel like
- Why bagels are always boiled
- Step-by-step guides for bagel shaping and baking techniques
See my bagel-making 101 guide for more!
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.