Bakery-Style Homemade Bagels

Bakery-Style Homemade Bagels are golden, chewy, and beautifully crisp on the outside, yet soft and tender inside. Although they look impressive, they are surprisingly simple to make at home. First, the dough comes together with pantry staples. Then, after a short rest, the bagels are shaped, briefly boiled, and baked until perfectly golden. As a result, you get that classic New York-style texture every time.

Interestingly, traditional bagels date back centuries and were popularized in Eastern Europe before becoming iconic in New York bakeries. The quick boiling step is what gives them their signature chew and glossy crust.

Whether you top them with sesame seeds, everything seasoning, or leave them plain, these homemade bagels deliver authentic bakery flavor. Moreover, they freeze beautifully, so you can enjoy fresh bagels any morning. Once you try this easy method, you may never buy store-bought again.

Recipe Yield: 8 servings

INGREDIENTS

4 cups bread flour
1 ½ cup warm water (110°F)
2 ¼ tsp active dry yeast
2 Tbsp granulated sugar
1 ½ tsp salt
1 Tbsp olive oil
8 cups water (for boiling)
2 Tbsp honey (for boiling water)
2 Tbsp everything seasoning or sesame seeds (optional)

INSTRUCTIONS

1. Activate Yeast:
In a large bowl, combine warm water, sugar, and yeast. Stir gently, then let sit 5–7 minutes until foamy.

2. Form Dough:
Add bread flour, salt, and olive oil. Mix until a shaggy dough forms. Then knead 8–10 minutes until smooth and elastic.

3. First Rise:
Place dough in a lightly oiled bowl. Cover and let rise 60–75 minutes, or until doubled.

4. Shape Bagels:
Divide dough into 8 equal pieces. Roll each into a ball. Then poke a hole through the center and gently stretch into a 1 ½-inch ring.

5. Rest:
Place shaped bagels on parchment. Cover lightly and rest 15 minutes.

6. Boil:
Meanwhile, bring 8 cups water and honey to a boil. Boil bagels 30 seconds per side. Remove and drain.

7. Add Toppings:
Sprinkle with seasoning while still damp, if desired.

8. Bake:
Transfer to lined baking sheet. Bake at 425°F for 20–22 minutes until deep golden brown.

9. Cool:
Let cool 20 minutes before slicing to set structure.

Helpful Tips to Perfect This Recipe

• Use Bread Flour for Chew: Because bread flour contains higher protein, it creates that authentic chewy texture. Therefore, avoid substituting all-purpose flour if possible.
• Do Not Skip the Boil: Although it seems simple, boiling the bagels is essential. Not only does it create a glossy crust, but it also locks in structure before baking.
• Control Browning: For deeper color, extend baking by 2 minutes. However, watch closely to prevent over-browning.