Homemade Everything Bagels

Here’s a complete recipe and video tutorial for hot ‘n’ fresh homemade everything bagels. Skip the store-bought because bagels are easier than you think!

everything bagels

I dedicated the past month to homemade bagels. There are only so many ways to successfully make bagels, so I used a mix of kitchen-tested recipes as inspiration. I tested several recipes before figuring out what I like best. Never in 1 million years did I think I could EVER make New York bakery-style bagels in my own kitchen. It’s possible!

These everything bagels are:

  • hot ‘n’ fresh
  • extra chewy
  • soft in the center
  • golden brown
  • complete with a salty, crunchy crust

Incredible plain, toasted, with cream cheese, as a turkey sandwich, topped with a fried egg, avocado, and so much more.

stack of everything bagels

Homemade bagels aren’t difficult as long as you take your time. By the 2nd time you make them, you’ll breeze right through all the steps. I promise!

How to Make Homemade Everything Bagels

The first step is to prepare the bagel dough. There’s only 5 ingredients.

  • Warm Water: Liquid for the dough.
  • Yeast: Allows the dough to rise. I recommend an instant or active dry yeast. Red Star Yeast is my #1 choice.
  • Bread Flour: A high protein flour is necessary for making bagels. We want a dense and chewy texture, not soft and airy like cinnamon rolls. Bread flour is the only solution!
  • Brown Sugar: Bakeries use barley malt syrup to sweeten the bagel dough– it can be a little difficult to find, but brown sugar is a fine substitute. Read more in my recipe notes below.
  • Salt: Flavor.

The bagel dough is a little dry, dense, and shaggy. This is perfectly normal and exactly what you’re looking for. It will come together as you knead it. I recommend kneading by hand because the dough is VERY heavy and could do damage to your mixer!

Baking with Yeast Guide

Reference this Baking with Yeast Guide whenever you work with baker’s yeast. I include practical answers to all of your common yeast questions.

bagel dough in a metal stand mixer bowl with dough hook attachment

2 images of bagel dough in a ball on the counter and a ball of dough in a purple bowl

After the dough rises, it’s time to shape the bagels. First, divide the ball of dough into 8 equal parts. It does not have to be perfect! Some can be a little smaller than others. Smooth them out as best you can.

2 images of balls of bagel dough on a silpat baking mat

How to Shape Bagels

Shaping everything bagels is easier than it looks. Poke your finger through the center of the ball of dough. Make a hole about 1.5 – 2 inches large. That’s it! As you can see, mine aren’t totally perfect looking. Perfection is overrated and the bagels taste the same no matter how awesome they look. 😉

shaped bagels on a silpat baking mat

What is the Purpose a Bagel Water Bath?

The bagel water bath is the most crucial step in bagel making. Boil the shaped bagels for 1 minute on each side.

  1. Boiling bagels give the crust its beautiful shine. But looks aren’t everything. This shine is actually a result of the dough’s starches becoming gelatinized. Cooks Illustrated teaches us that these starches cook to a crisp, shiny coating in the oven.
  2. Boiling bagels cooks the outer layer of dough, which guarantees they’ll hold their shape when baking.

Honey: Add a little honey to the boiling water. Honey provides extra caramelization on the bagel crust. Barley malt syrup works too– see recipe notes below.

bagels in a water bath in a pot on the stove

Everything Bagel Seasoning

Before baking, let’s top the bagels. Brush with a little egg white, then coat in everything bagel seasoning. This is a blend of poppy seeds, sesame seeds, dried minced onion, dried garlic flakes, and coarse salt. Feel free to use more of one seasoning than another, or leave one out if you don’t like it. Or use all poppy seeds, all sesame seeds, all coarse salt, etc. You can make so many bagel varieties from this homemade bagel recipe!

Highly recommended: Top homemade soft pretzels with this seasoning!!

everything bagel spices in a colorful bowl

bagels after water bath on a cooling rack with spices

Last step is to bake the bagels until golden brown perfection.

everything bagels

After you make the homemade everything bagels, you’ll realize how simple they are! The instructions look overwhelming, but I’m extra thorough so you have the best success. Save your money and make bagels at home!

More Homemade Bread Recipes

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everything bagels

Homemade Everything Bagels

  • Author: Sally
  • Prep Time: 2 hours, 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 3 hours
  • Yield: 8 bagels
  • Category: Bread
  • Method: Baking
  • Cuisine: American


Here’s a complete recipe and tutorial for hot ‘n’ fresh homemade everything bagels. Skip the store-bought and bakery because bagels are easier than you think! Don’t skip the water bath and egg wash- both provide an extra chewy and golden brown crust.


  • 1 and 1/2 cups (360ml) warm water (between 100-110°F, 38-43°C)
  • 2 and 3/4 teaspoons Red Star® Quick-rise™ yeast*
  • 4 cups (520g) bread flour* (spoon & leveled)
  • 1 Tablespoon packed light or dark brown sugar (or barley malt syrup)*
  • 2 teaspoons salt
  • coating the bowl: nonstick spray or 1 Tablespoon olive oil

Water Bath

  • 2 quarts water
  • 1/4 cup honey (or barley malt syrup)*


  • 2 Tablespoons poppy seeds
  • 2 Tablespoons sesame seeds
  • 1 Tablespoon dried minced onion
  • 1 Tablespoon dried garlic flakes
  • 1 Tablespoon coarse salt
  • egg wash: 1 egg white beaten with 1 Tablespoon water


  1. Prepare the dough: Whisk the warm water and yeast together in the bowl of your stand mixer fitted with a dough hook attachment. Cover and allow to sit for 5 minutes.
  2. Add the flour, brown sugar, and salt. Beat on low speed for 2 minutes. The dough is very stiff and will look somewhat dry.
  3. Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 4-5 minutes. The dough is too heavy for the mixer to knead it!
  4. Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel.  Allow the dough to rise at room temperature for 60-90 minutes or until double in size.
  5. Line two large baking sheets with parchment paper or silicone baking mats.
  6. Shape the bagels: When the dough is ready, punch it down to release any air bubbles. Divide the dough into 8 equal pieces. (Just eyeball it– doesn’t need to be perfect!) Shape each piece into a ball. Press your index finger through the center of each ball to make a hole about 1.5 – 2 inches in diameter. Watch video above for a visual. Loosely cover the shaped bagels with kitchen towel and rest for a few minutes as you prepare the water bath.
  7. Preheat oven to 425°F (218°C).
  8. Water bath: Fill a large, wide pot with 2 quarts of water. Whisk in the honey. Bring water to a boil, then reduce heat to medium-high. Drop bagels in, 2-4 at a time, making sure they have enough room to float around. Cook the bagels for 1 minute on each side.
  9. Combine the everything bagel seasoning ingredients together. Using a pastry brush, brush the egg wash on top and around the sides of each bagel. Dip into the everything bagel seasoning. Place 4 bagels onto each lined baking sheet. Bake for 20-25 minutes, rotating the pan halfway through. You want the bagels to be a dark golden brown. Remove from the oven and allow bagels to cool on the baking sheets for 20 minutes, then transfer to a wire rack to cool completely.
  10. Slice, toast, top, whatever you want! Cover leftover bagels tightly and store at room temperature for a few days or in the refrigerator for up to 1 week.


  1. Overnight Instructions: Prepare the dough through step 4, allowing the dough to rise overnight in the refrigerator. The slow rise gives the bagels wonderful flavor! In the morning, remove the dough from the refrigerator and let the dough rise for 45 minutes at room temperature. Continue with step 5. I don’t recommend shaping the bagels the night before as they may puff up too much overnight.
  2. Freezing Instructions: Baked bagels freeze wonderfully! Freeze them for up to 3 months, thaw overnight in the refrigerator or at room temperature, then warm to your liking. You can also freeze the bagel dough. After punching down the dough in step 6, wrap the dough tightly in plastic wrap, then a layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator, then punch the dough down again to release any air bubbles. Continue with the rest of step 6.
  3. Yeast: Use instant or active dry yeast. If using active dry yeast, the rise time may be up to 2 hours. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
  4. Bread Flour: Bagels require a high protein flour. Bread flour is a must.
  5. Barley Malt Syrup: This ingredient can be a little hard to find, but truly gives bagels that traditional malty flavor we all know and love. Most natural food stores carry it. I offer alternatives such as brown sugar in the dough and honey in the water bath; I’ve made bagels with these alternatives AND with barley malt syrup and honestly love both versions.
  6. Everything Bagel Seasoning: Use store-bought everything bagel seasoning if desired. You can mix and match these seasonings, add more/less of any, leave 1 out, etc. These are just basic measurements to follow.
  7. Bread Machine: Place the dough ingredients into the pan of the machine. Program the machine to dough or manual, then start. After 9-10 minutes, the dough will be quite stiff. Allow the machine to complete its cycle, then continue with the recipe.
  8. By Hand: If you do not have a mixer, you can mix the dough together in a large bowl then knead by hand for 10-15 minutes.
  9. Special Equipment: KitchenAid stand mixer fitted with a dough hook attachment, large baking sheets (I love these), big pot (I use my 5.5 quart dutch oven), pastry brush.
  10. Adapted from a mix of recipes I’ve tried: King Arthur FlourCook’s Illustrated, and Complete Book of Breads.

Keywords: everything bagels, bagels

Bagels with cream cheese


  1. I had fun making this recipe. Instructions were very clear. My dough was not as dry as the one on the video, but the bagels still turned out well and most importantly, delicious! Thank you!

  2. These look amazing!! A friend just shared your recipe and I can’t wait to try it. However, my daughter is allergic to eggs. Can you recommend a substitute for the egg wash?

    1. Hi Stephanie! Absolutely. Brush the bagels with milk instead.

  3. I made these over the weekend and I absolutely LOVED them. I plan on making them again sometime this week. Would doubling the recipe work, or are there any adjustments that should be made when wanting to double?

    1. Trina @ Sally's Baking Addiction says:

      Hi Charlotte, we’re so glad you love these bagels! For best taste and texture, we recommend baking two separate batches.

  4. Candace Green says:

    I’m wondering about the oven temp at 425 degrees. I made a batch yesterday, but they were way over browned at 20 minutes. Made another batch today, and baked between 350-375 with convection and they were perfect at 20 minutes. Husband loves them. Definitely a keeper. Thank you.

    1. Lexi @ Sally's Baking Addiction says:

      Hi Candace, every oven is different, so certainly feel free use the timing and temperature that works best for you. Do you have an oven thermometer? It sounds like your oven may be running a bit hotter than it’s reading. If possible, we also recommend baking on conventional (rather than convection) settings. We’re glad to hear the bagels were a hit!

  5. So is it 500g of flour or 4 cups? Each cup holds 160-170g on my precision scale times 4 equal to 640-680g.
    Thank you.

    1. Trina @ Sally's Baking Addiction says:

      Hi Brian, make sure to spoon and level your flour to prevent over-measuring. The gram measurements will always be the most accurate. Happy baking!

  6. Hi I think you used to have ml of water for the dough on the recipe but it seems to have disappeared. I’m in UK so don’t know about cups but googled it and now my dough isn’t the same as it normally is. Would you mind popping ml on please? Love this recipe and have started to make it nearly every weekend!

  7. Hi! I just made this recipe, but my bagels aren’t floating in the boil! Where did I go wrong?!

  8. First of all, these are so good! I did have an issue with the bagels sticking to the parchment paper after letting them rest for 20 minutes, so I wanted to ask if you know where I may have gone wrong. Disclaimer: I don’t bake things very often at all. Actually, almost never. 🙂

    1. Lexi @ Sally's Baking Addiction says:

      Hi Joel, coating the parchment with a light spray of nonstick spray will help for next time. Also, be sure to use a slotted spoon when removing the bagels from the water and then onto the parchment — if there is too much water on the bagels, that can cause sticking as well. Glad you enjoyed these bagels!

  9. Hey Sally! Can I make my own bread flour since it isn’t readily available in India. I have vital wheat gluten at hand, how much of it can be used to mimic the role of bread flour in the recipe.

    1. Lexi @ Sally's Baking Addiction says:

      Hi Sana, we actually haven’t tried our hand at making our own bread flour — we’d recommend a quick online search to see if there are any DIY options out there. Let us know what you try!

  10. Hi Sally! If I use instant yeast instead of active dry yeast, I can use a 1:1 replacement and do not need to add warm water anymore? So I will just add instant yeast w the flour and sugar without the water? Thank you!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Kit, you can use instant yeast, but we still recommend following the recipe as is. Hope you enjoy these bagels!

  11. Believe it or not, bread flour is not necessary for this recipe. I’ve made it quite successfully several times with regular unbleached organic white flour. The bagels have been excellent and I haven’t ever had problems with their structure (the primary purpose of bread flour).

    Use bread flour if you have it, but you can make these bagels without it and they’ll be great.

  12. I have made this recipe twice and they are delicious!

    I am short on bread flour and grocery is out of stock, can I half this recipe?

  13. These were fun to make even though a bit complicated for me. I made them plain. I couldn’t believe how great they turned out!

  14. Hello! I would love to see a whole wheat version of these some day. I love Dave Killer’s Epic Everything bagels because they are high in protein. I love this recipe, and to up the protein, I added black sesame seeds, flax seeds and chia seed to the topping. I put this recipe in myfitnesspal, and I am a bit concerned about the sodium (1,324 grams per bagel). Also, the carbs are 63 grams instead of 44 grams like dave’s killer bread version. The protein at 13.5 grams is perfect and matches the bagels I like buying, but I am wondering if anything can be done to reduce the carbs and sodium? I notice on dave’s killer bagels they have rolled oats, rye flour and wheat gluten added! Could it be they are using a mixture with the wheat flour? I like experimenting, but I would like your opion and suggestions on what to try. Thanks!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Amy, We haven’t tried any of those ingredients for bagels but you can certainly experiment with the dough! To start, we recommend replacing only half of the bread flour with whole wheat flour, if desired. Bagels require a high protein flour, so you will definitely want some bread flour in the recipe. Let us know how they turn out for you!

  15. What temperature should the water be please ? You just say “warm”, doesn’t specify what good temperature range please … thanks muchly

    1. Hi Yasmin, let me fix that– between 100-110°F (38-43°C).

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