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!

Here is a complete step-by-step instructional tutorial (and recipe!) for homemade bagels. I love the everything flavor!

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.

Here is a complete step-by-step instructional tutorial (and recipe!) for homemade bagels. I love the everything flavor!

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!

Here is a complete step-by-step instructional tutorial (and recipe!) for homemade bagels. I love the everything flavor!

Here is a complete step-by-step instructional tutorial (and recipe!) for homemade bagels. I love the everything flavor!

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.

Here is a complete step-by-step instructional tutorial (and recipe!) for homemade bagels. I love the everything flavor!

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. 😉

Here is a complete step-by-step instructional tutorial (and recipe!) for homemade bagels. I love the everything flavor!

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.

Water Bath for Homemade Bagels

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 Seasoning

Here is a complete step-by-step instructional tutorial (and recipe!) for homemade bagels. I love the everything flavor!

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

Here is a complete step-by-step instructional tutorial (and recipe!) for homemade bagels. I love the everything flavor!

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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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

Description

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.


Ingredients

  • 1 and 1/2 cups warm water
  • 2 and 3/4 teaspoons Red Star® Quick-rise™ yeast*
  • 4 cups (480g) bread flour*
  • 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)*

Topping

  • 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

Instructions

  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.

Notes

  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.
  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: 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

Bagel with cream cheese

Here is a complete step-by-step instructional tutorial (and recipe!) for homemade bagels. I love the everything flavor!

209 Comments

  1. Hi Sally, I love your blog and it is my go-to website whenever I need a recipe! I was thinking about making bagels earlier today, so I logged onto your website and found this recipe! I just have one question. If I were to make plain bagels, would I still need to do the egg wash? This would be with no toppings. Also, I was thinking about making cheddar bagels by adding shredded cheddar cheese to the top. Would you recommend putting the cheese onto the bagels before baking? Or midway through the baking process should I take them out and add the cheese. I don’t want to burn the cheese. Would I need an egg wash for this as well? I want to make these for a very close friend who is going through a very hard phase of cancer currently (who is like me and loves bagels!!!). Thanks!

    1. Oh, I saw that another commenter said she’d like to make cheese bagels as well by adding cheese to the dough. I just want to add cheese to the top. Thanks!

    2. I would still do the egg wash, yes. Just to get that crisp, shiny “crust” like bagels usually have. I recommend putting cheese on top of the bagel halfway through baking. That way (you guessed it!) it will not burn.

  2. I finally got around to making these last night – served them with split pea soup. DEVOURED!
    My husband said we have no reason to go to NY anymore. LOL!!!
    Thanks Sally and Happy New Year

  3. OMG Sally. I just made these and they came out amazing! Instead of everything seasonings I left half plain, and dipped the other half in cinnamon sugar! I’ll never go to Brueggers again.

  4. Hi Sally! so ive been making bagels for years, the kind with the baking soda solution. this time i wanted to try something new, since the bagels i make are good but never look and taste like bagel store ones. When i saw your recipe i was intrigued by the honey so i decided to try these. Firstly, i loved how easy they are to make (and i made them by hand!) and loved the consistency of the dough. i was having a good feeling about them! when the fam tried them everyone lovvvved them!! dh says they are better than dunkin donuts bagels! so this is my new go to recipe! thanks again for enhancing our lives with delicious recipes!! 

  5. Hi Sally,

    Happy New Year!!  First, I will be at your event next Thursday night at the Wayne Art Center.  I am so excited to meet you!!

    During the epic blizzard, I made these bagels for the second time…they are simply amazing! I noticed that when I roll them into a ball, the dough doesn’t stay “smooth” and some of my bagels look really funny.  Do you have any tips?  Should I mix the dough longer?

    Thanks in advance!  See you next week!!  🙂

    Krista

  6. Sally! I made these bagels this morning and cried tears of joy when I bit into one for the first time! I am a New Yorker but have lived in Boston for the past 6 years and miss my weekend tradition of Sunday morning bagels.  Thanks to you, this is possible! Thanks so much! 

  7. These turned out delicious. Any idea if you could complete the recipe through the water bath stage and then bake them the next day? Thanks. 

      1. I’ve made these twice that way (dough on Sat pm, rest overnight in the fridge, balm take it out and let come to room temp the next morning before shaping & baking). They’ve worked perfectly! I used regular active yeast, not rapid rise if that’s of any interest to you. Hope that helps!
        As an aside: My little boys won’t eat ‘those other breads’ (refrigerator bagels) anymore and these have been a huge hit with family and friends! Thanks for the great recipe!

  8. OMG Sally. I was just rereading this post and trying to work out how to adapt it make cinnamon ones and then I see you are putting up a recipe, YAYYYYYYYYY. So excited.

  9. Made these today without any toppings and they turned out great even though they were a little flat. I made the center around 2 inches and I think that was a little big, so next time I’ll be sure to make the hole smaller. They were still a hit with my family though!

    1. The flatness of the bagel may have to do with the flour being too moist (add a lil more flour then). It may be easier to work with the dough when it’s softer, but it seems to only make my bagels flat as well. It’s something I need to work on myself 🙂 I still love to eat them! 🙂 

  10. I’ve made these twice now, to great success. However, instead of boiling them with honey/malted barley syrup, I boiled them in equal parts BEER and water. Bagel shop here in Philly does it that way, and it worked great.

  11. Hi Sally! Thank you for the recipe. My bagels are in the oven and they sure are looking good.
    Had no eggs today so instead I brushed them with milk and then topped with lots of sesame seeds. For the fillings I’ve got some Philadelphia cream cheese, smoked ham, pickles, tomatoes and gouda cheese. This can only be heaven on earth.

    Oh, and I want to see my boyfriend’s face when he comes home from work (he LOVES your Hawaiian pizza, we have it EVERY Saturday with a hint of BBQ sauce).

    Regards,
    Linda

    1. Update: He loves the bagels and so do I! He said he would be glad to pay for them if they were sold in a cafeteria.

      My job is done, thank you Sally!

  12. Is this doable without a hook thing or a bread machine? My child labourers are capable of kneading for hours. 🙂

    1. Ack! Sorry, never mind – I just saw the last note. I should have known you would already have answered the question. Child labour it is! (“And then we are going to boil them in honey and water -” “WHAT!!!” They’re already obsessed with this recipe, so I was worried we couldn’t make bagels after all).

  13. Thank You for the Everything recipe, esp for telling me the combo of spices! It’s the next type I’m going to make. The only kind of bagels I’ve made already is the Brooklyn “Bagel Store’s” Rainbow bagels! And that’s because I miss my NYC (their bagels are pretty expensive too, even if I did visit). Making my own, with your help is an awesome alternative!

      1. Can’t wait to try these. Everything bagels are my fav! Thanks for always getting back to your readers!!!

  14. This is the third bagel recipe I’ve tried.  It’s the only one I will use from now on!  They were perfect!  Have loved everything I have made from your website.  Thank you!

  15. Sally,

    How long do you think these will stay, if not fresh, edible, before they are too dry?  There are just two of us capable of eating full sized bagels and I’m trying to decide if I should make a half batch or a full batch since we don’t have enough freezer space if we have too many.  I would hate for any of them to go to waste!

  16. These are truly amazing!! I made them today and they couldn’t have been easier. I made some with pepper jack cheese and jalapeños and then made a turkey sandwich with one. It was so so good! I love your blog!! 

  17. Thank you for this recipe Sally! Made bagels for the first time with your recipe today and absolutely in love! They look and taste great! So happy! Hard to find bread flour in Australia, all I could find was a 5kg bag. Bagels for days! Thank you xx 

  18. Sally, are these supposed to rise at all in the oven? Mine came out very airy and spongey. Is that how they are supposed to be? Were yours dense?

  19. “Barley malt syrup is 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.”

    Unfortunately for me barley malt syrup is not available in my country. Can you please elaborate on your alternative method? How much brown sugar should I put in the dough and how much honey should I put in the water bath? Are these separate methods or part of one method?

  20. Ive been eyeing this recipe for weeks now. But when I finally decided to do this I’ve runned out of bread flour. Is it possible to use whole wheat flour? If yes, is it the same as the recipe? Thanks! I am an avid fan of your works! Tried a lot of your recipe already and my family ALWAYS LOVED it.xx

  21. Barley syrup is also called malt extract and is a common ingredient used for homebrewing beer. So go check out your local homebrew shop!

  22. Thank you for posting this recipe. There isn’t a good bagel place around my new home and I love me some bagels. I figured I give home made bagels a try. I followed your directions and they came out perfectly. I’ve eaten two already today. I’m thinking I’ll be making these at least once a week. Thanks again.

  23. How long are the bagels good for? (Without freezing). About 5 days? 7? Also how long would you recommend defrosting a bagel before eating it?

  24. I have never made any type of homemade breads. I just made your bagels. OMG! Amazingly easy and awesomely delicious. I will never buy store brands again 🙂 TYVM for sharing.

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