These homemade bagels have everything I love about a good bagel: a golden crust, a chewy center, and plenty of toasted sesame seeds on top. Sliced and spread with cream cheese, they make a breakfast that’s well worth a little planning ahead.
The dough is made with simple ingredients, shaped by hand, and left to rise slowly in the refrigerator overnight. A short boil before baking gives the bagels their characteristic chewy crust. There are a few steps, but each one is easy to follow, and most of the time is spent letting the dough rest.
I use sesame seeds because that’s how my family likes them best, but you can choose your own favorite toppings. Let the bagels cool a little before slicing, then enjoy that first bite while they’re still slightly warm.
You don’t need special equipment to make these homemade bagels-just a little time for kneading, shaping, and resting. This recipe makes eight bagels, with the shaping done the day before so they’re ready to boil and bake the next morning.
If you enjoy baking bread from scratch, try my homemade pretzel buns too. They also take a quick dip in a baking soda bath before going into the oven, a familiar step once you’ve made these bagels.
New to working with yeast? This yeast baking guide from King Arthur Baking is a helpful place to learn the basics. Below, I’ll walk you through each stage with photos, from the first bubbly yeast mixture to golden sesame bagels ready for your breakfast table.
Quick Recipe Info
- Prep Time: 40 minutes
- Rise and Rest Time: 1 hour 10 minutes
- Refrigeration Time: 12–24 hours
- Boiling Time: About 10 minutes
- Bake Time: 15–20 minutes
- Total Time: Approximately 14–26 hours, plus cooling
- Yield: 8 bagels
- Category: Bread / Breakfast
- Method: Boiled and baked
- Difficulty: Intermediate
Why You’ll Love These Homemade Bagels
- Golden crust and chewy center: Boiling before baking gives these homemade bagels that satisfying texture, finished with a generous coating of toasted sesame seeds.
- Simple ingredients: The dough comes together with flour, water, yeast, honey, and salt-everyday ingredients you may already have in your kitchen.
- Prepare them ahead: Shape the bagels the day before and let them rest in the refrigerator overnight. The next morning, they’re ready to boil, top, and bake.
- Choose your favorite toppings: Sesame seeds are my family’s favorite, but poppy seeds, everything bagel seasoning, or a little coarse salt work beautifully too.
- So many ways to enjoy them: Spread with cream cheese, toast and butter them, or turn them into a breakfast sandwich with eggs and cheese.
- A satisfying baking project: With step-by-step photos to guide you, shaping and baking your own batch feels manageable-even if you’re making bagels for the first time.
Ingredients You’ll Need
These homemade bagels start with a simple yeast dough, followed by a short water bath and your favorite toppings. You’ll find the full ingredient amounts in the recipe card below.
- Flour: Gives the dough its structure. Measure carefully, preferably with a kitchen scale, to avoid adding too much and making the bagels dry.
- Lukewarm water: Helps bring the dough together and activate the yeast. It should feel warm, not hot.
- Dry yeast: Helps the dough rise. Let it sit with the warm water and honey until it becomes foamy before adding it to the flour.
- Honey: Adds a little sweetness to the dough. A smaller amount also goes into the water bath.
- Salt: Seasons the dough and balances the honey.
- Baking soda: Added to the water bath to help the bagels develop their golden crust during baking.
- Sesame seeds: Add a nutty flavor and a light crunch. You can also use other seeds or a light sprinkle of coarse salt.
- Cornmeal: A little sprinkled over the tray helps keep the shaped bagels from sticking during their overnight rest.
How to Make Homemade Bagels
1. Activate the yeast
Combine the lukewarm water, dry yeast, and honey in a bowl. Stir to dissolve the yeast, then let the mixture stand for 5–10 minutes, until foamy.
2. Mix and knead the dough
In a large bowl, mix the flour and salt. Pour in the yeast mixture and stir until a dough forms. Transfer to a clean work surface and knead for 10–15 minutes, until smooth and elastic. The dough should feel firm but pliable, with some resistance as you knead.
3. Let the dough rise
Place the dough in a bowl, cover, and leave in a warm spot for about 1 hour, or until doubled in size.
4. Divide and rest
Gently transfer the risen dough to your work surface and press out the excess air. Divide into 8 equal pieces and shape each into a smooth ball. Cover and let rest for 10 minutes.
5. Shape the bagels
Push a finger through the center of each dough ball. Using two fingers, gently rotate and stretch the dough to widen the opening. Make the holes generous, as they will shrink as the dough rises and cooks.
6. Refrigerate overnight
Sprinkle a tray with cornmeal and arrange the shaped bagels with space between them. Cover well with plastic wrap to prevent the surface from drying out. Refrigerate for 12–24 hours.
7. Prepare the water bath
When you’re ready to bake, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large pot, combine 3 liters of water, 1 tablespoon of baking soda, and 1 teaspoon of honey. Bring to a boil.
8. Boil the bagels
Carefully lower the chilled bagels into the boiling water, working with no more than 3 at a time to avoid overcrowding the pot or cooling the water too much.
Boil for 1 minute on each side, for a total of 2 minutes per batch. Lift out with a slotted spoon, let the excess water drain, and transfer to the prepared baking sheet.
9. Add toppings and bake
Sprinkle the bagels with sesame seeds while their surfaces are still wet so the seeds stick. Bake for 15–20 minutes, until golden brown.
10. Cool before slicing
Transfer the baked bagels to a wire rack and let them cool for about 15 minutes before slicing. Serve your homemade bagels with cream cheese, butter, or your favorite sandwich fillings.
How to Store and Freeze
These homemade bagels taste best on the day they’re baked, but you can easily save a few for another morning.
At room temperature: Let the bagels cool completely, then store them in an airtight container or resealable bag for up to 2 days. Keep cream cheese and other fillings separate until serving. Avoid sealing warm bagels, as trapped steam can make the surface damp.
To freeze: Slice the cooled bagels in half, then wrap each bagel and place in a freezer-safe bag. Press out excess air and freeze for up to 3 months for the best quality. Slicing before freezing makes it easy to toast just what you need.
To thaw and reheat: Thaw at room temperature, then toast until warmed through. You can also toast the frozen halves directly, using your toaster’s defrost setting or a longer toasting cycle. For whole thawed bagels, warm in a 350°F (175°C) oven for about 5–10 minutes.
Frequently Asked Questions (FAQ)
Why do bagels need to be boiled before baking?
Boiling sets the outside of the dough and helps create the characteristic chewy crust. For these homemade bagels, boil each one for 1 minute per side before adding the sesame seeds and baking.
Do I need to refrigerate the dough overnight?
Yes, this recipe includes a 12–24-hour refrigerator rest after shaping. Plan ahead so the bagels have time for this slow rise. Keep the tray well covered to prevent the dough from drying out.
Should I bring the bagels to room temperature before boiling?
No, you can boil them straight from the refrigerator. Keep them covered while you prepare the water bath and preheat the oven, then gently transfer them into the boiling water.
Why does my dough feel firm?
Bagel dough is firmer than many bread doughs, which helps give the finished bagels their chewy texture. It should still become smooth and pliable as you knead. Weigh the flour carefully and avoid adding too much extra flour to the work surface.
Why do the holes in my bagels close up?
The dough expands during rising, boiling, and baking, making the openings smaller. Stretch each hole generously when shaping. If the dough keeps springing back, cover it and let it rest for a few more minutes before trying again.
How do I keep the bagels from sticking to the tray?
Sprinkle the resting tray with cornmeal before arranging the shaped bagels. Leave space between them and lift gently when transferring them to the water bath. After boiling, place them on a baking sheet lined with parchment paper.
Do I need an egg wash for the sesame seeds?
No egg wash is needed for this recipe. Sprinkle the sesame seeds over the bagels immediately after boiling, while the surface is still wet, so they stick.
Can I use different toppings?
Absolutely! Try poppy seeds, everything bagel seasoning, or a light sprinkle of coarse salt. You can also leave them plain. I use sesame seeds because that’s my family’s favorite.
Nutrition per Serving
Serving size: 1 bagel (recipe makes 8)
- Calories: 250 kcal
- Carbohydrates: 52 g
- Protein: 7 g
- Fat: 2 g
- Saturated Fat: 0.3 g
- Fiber: 2 g
- Sugar: 2 g
- Sodium: 490 mg
Nutrition is an estimate based on 2 tablespoons of sesame seeds for the batch. It excludes cream cheese, other fillings, and ingredients absorbed from the water bath.
Conclusion
These homemade bagels bring a golden crust, a chewy center, and plenty of toasted sesame flavor to your breakfast table. With simple ingredients and an overnight rest, they’re a satisfying baking project you can prepare ahead and finish the next morning.
Enjoy them with cream cheese, toasted with butter, or filled with your favorite sandwich ingredients. Freeze a few for busy mornings so you can enjoy your homemade batch throughout the week.
If you try these homemade bagels, leave a comment and a recipe rating below. I’d love to hear how they turned out and which toppings you chose!
Happy Baking!
Homemade Bagels – Perfectly Chewy and Golden
Ingredients
Equipment
Method
- Activate the yeast. Combine the lukewarm water, dry yeast, and honey in a bowl. Stir to dissolve, then leave for 5–10 minutes, until foamy.
- Mix the dough. In a large bowl, combine the flour and salt. Add the yeast mixture and stir until a dough forms.
- Knead. Transfer the dough to a clean work surface and knead for 10–15 minutes, until smooth and elastic. It should feel firm but pliable.
- Let rise. Place the dough in a bowl, cover, and let rise in a warm spot for about 1 hour, or until doubled in size.
- Divide and rest. Gently transfer the dough to your work surface and press out the excess air. Divide into 8 equal portions and shape each into a smooth ball. Cover and rest for 10 minutes.
- Shape the bagels. Push a finger through the center of each ball. Gently rotate the dough between two fingers to widen the hole, leaving a generous opening to allow for expansion.
- Refrigerate. Sprinkle a tray with cornmeal and arrange the bagels with space between them. Cover well with plastic wrap and refrigerate for 12–24 hours.
- Prepare for baking. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large pot, combine the water, baking soda, and honey for the water bath and bring to a boil.
- Boil. Carefully lower the chilled bagels into the boiling water, no more than 3 at a time. Boil for 1 minute on each side, for 2 minutes total per batch.
- Drain and top. Remove with a slotted spoon, let excess water drain, and transfer to the prepared baking sheet. Immediately sprinkle with sesame seeds while the surface is still wet.
- Bake. Bake for 15–20 minutes, until golden brown.
- Cool. Transfer to a wire rack and let cool for about 15 minutes before slicing and serving.
Notes
- Measure accurately: The metric measurements are the reference amounts; US volume measurements are approximate. Weigh flour, yeast, and salt for the most consistent results.
- Overnight rest: The 12–24 hours in the refrigerator are in addition to the first rise. Keep the bagels covered to prevent drying.
- Boil straight from the refrigerator: There is no need to bring the shaped bagels to room temperature.
- Toppings: Sesame seeds are my family’s favorite, but other seeds or a little coarse salt work well too. No egg wash is needed.
- Storage: Cool completely and store airtight at room temperature for up to 2 days.
- Freezing: Slice, wrap, and freeze for up to 3 months for best quality. Toast the halves directly from frozen.
- Timing: Total time uses the shorter refrigerator rest and excludes cooling. Allow an additional 12 hours if refrigerating for 24 hours.
- Nutrition: Estimated per bagel using 2 tablespoons of sesame seeds for the batch. Excludes fillings and ingredients absorbed from the water bath.