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!

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.

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


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 warm water
  • 2 and 3/4 teaspoons Red Star® Quick-rise™ yeast*
  • 4 cups (500g) 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: 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!


  1. These were AWESOME! Thank you for the recipe!

  2. Just made this in preparation for our New Year’s brunch tomorrow and they were amazing! My dough came out sticky, so I was worried, but they are great! They are definitely not perfect circles, but I call that character! I paired them with the Barefoot Contessa’s homemade veggie cream cheese and they are to die for! I’ve tried other bagel recipes before and they were duds and this was perfect. Thank you so much!

    1. I think the misshapen bagels (not perfect circles) are the most charming 😉 Happy new year!

  3. Hi Sally!

    I followed your recipe to a T but they were way too sticky from the get-go, I followed through with it and they still tasted good but they were impossible to transfer and shape. Any ideas on what I did wrong? Should I have used a little extra flour when I noticed the dough wasn’t dry after beating?

    Thanks so much!!

    1. Hi Meredith! That’s always what I do when I find the dough is simply too wet and soft to even work with. More flour, little by little.

  4. Just made these…followed recipe to exact standard. No problems. Amazing. Used a ninja blender with dough paddle and it was done in less than 2 min, then I let proof for 90 minutes. I must confess they were ugly, but tasted better than our local bakery. My final take is that bagels are much easier than I imagined and Sally’s recipe and step by step guide give me the confidence to try other flavors. Thanks.

  5. Sheila Briggs says:

    The bagel recipe was great. Removing bagels from freezer the night before and put them in the refrigerature ,next morning to warm: my question is what temperature and for how long? 

    1. The toast works for warming up! Or the toaster oven for a few minutes. 350F oven for a few minutes too.

  6. Would really like to see a place on your website to save this recipe and make personal notes. Like a recipe box. Just a thought… Have made these several times and is now one of my go-to recipes.

  7. Alli Mowrey says:

    I love these bagels, but they got really hard after 24 hours (even covered). Any recommendations for how to prevent this? Reduce cook time?

    1. After they’re out of the oven and cooled, cut in half lengthwise and freeze in a freezer bag the ones that you aren’t going to eat that day. Then stick in a bagel toaster, toaster oven or oven (350ish for just a few minutes) to reheat as needed. They stay fresh-tasting this way for a long time.

  8. Hi Sally, just want to let you know that I made these bagels tonight and they turned out amazing! I am a 66 yr old seasoned Jewish bread maker, with challah being my specialty, but I have never tried bagels! The everything ones are my favorite also and my daughter’s. Your recipe was just perfect and I followed it exactly. The only glitch was that I think my oven runs a bit hot so the 1st batch almost burned after 20 min. So for the 2nd batch I turned it down to 400. But even being almost too brown the 1st ones were so delish! I love your website and all your wonderful recipes. Thank you so much for sharing.

  9. Laura White says:

    I’m fairly new to baking and this was my first attempt at bagels. I live in a place where they are very hard to find and when you do, they are more bread shaped like bagels. This recipe was fantastic. Easy to follow and the end result was (nearly) perfect!! Thank you….

  10. Cindy Clemons says:

    I made this recipe yesterday for breakfast today. As others have said, my bagels were not perfectly shaped, BUT they taste delicious. Crunchy on the outside, soft and tender on the inside. I had bought some bagels as a back up, just in case, but I’m going to take those to work and allow people to help themselves, because MY bagels are so much better! Thank you for this awesome recipe and the great directions and hints.

    1. Thanks Cindy! Some of my bagels are oddly shaped, but hey they taste great! So glad you enjoyed the recipe.

  11. I want to try this recipe and was wondering if the proper tool was the paddle or dough hook on a Kitchen Aid?

    1. Paddle or dough hook both work– I prefer the hook.

  12. Can I make the dough the night before and form/boil/bake the next morning?

    1. Yes that would be fine! I’ve had readers try it that way with success.

  13. Sally, I’m planning on making these to bring to work Friday and have been studying the instructions!! Silly question but here we go – when you divide the dough into 8 balls, do you use a knife to cut the dough or do you just break it apart w your hands? Thanks in advance! 

    1. Either way works!

  14. I don’t have a stand-up mixer so I used my bread machine to do the work. These came out amazing!!! I won’t be buying bagels anymore. Thanks for your great recipe! 

  15. Genevieve gilbert says:

    Probably THE best bagel recipe I have made !! Turned out perfectly

  16. Wow just wow. Followed your directions and they came out awesome. I have made bagels before but this way was so easy. Thanks for all the good advice. I found you from FaceBook so Thanks again!!!!!!!

  17. I would like to make whole wheat bagels with this recipe. Do I just substitute the entire amount of bread flour with the same amount of whole wheat bread flour?

  18. Gina Rose Wheatley says:

    Hi! I’m in the middle of making these are 9pm at night haha (I thought the dough had to chill over night but I read that part wrong), either way, my dough didn’t shred like you mentioned. Im using a hook paddle and the dough was cohesive the whole time. It’s in the bowl rising now and it has only been 30 min and it’s twice the size at least! I’m at 10,000 feet in elevation…does that matter? Help! 

  19. Fabulous recipe! Any chance you could add weight measurements? I measured 4 cups of flour but it seemed so much so I googled how many grams in a cup of bread flour and went with that.

  20. Just wondered about putting cranberries in them? When would you add to the dough?

    1. Hi Joni! In step 3, as you beat the dough for 8 minutes– add some cranberries during the last minute. 🙂

  21. Hi! What percentage protein is the flour you use? I’m in India, and the highest protein flour I can seem to find is 12.5%. I’m trying to look up bread flour online, and it seems to vary from 12%-18% by brand.

    1. Hi Nandini! I typically use King Arthur Flour brand and it’s 12.7% protein.

  22. Hi! I really want to make this recipe but they don’t sell bread flour where I live. Do you have any suggestions as to what I can use instead? Would all purpose flour suffice? Thank you!

    1. Hi Emmy! Bread flour is ideal. You can sub in all-purpose flour, but the bagels won’t taste as dense.

  23. Olivia McBeath says:

    I’ve used this recipe multiple times and in my opinion this recipe is superior to any I’ve tried before. please use this recipe

    1. Thanks, Olivia! Glad you like it so much!!

  24. Hansa Chainani says:

    Hi Sally
    Can I use milk wash instead of egg wash.My father being allergic to egg.

    1. Yes, absolutely!

  25. Crystal Vernier says:

    I’ve searched all my local stores for red star yeast but only came up with Fleischmann’s Rapid Rise Yeast. There are 2 kinda, regular and fast rising? Please help! Dying to make these but not much of a bread maker! I saw a comment that says quick rise and fast rising yeast is the same as instant yeast but on the 2 type of Fleischmanns one says faster rise time?

    1. Hi Crystal! “quick rise” or “fast rising” are instant yeasts. You can use active dry yeast or instant yeast in this recipe, the rise time is shorter when using an instant yeast.

  26. These are the best bagels ever! I found them on the Red Star Yeast website and the recipe calls for 2 1/4 tsp of yeast; your site calls for 2 3/4 tsp yeast. I followed their directions (I didn’t notice until the end that it’s your recipe) and the bagels were great! But I’m wondering if the rise would have been better with more yeast. I take it that you go with the greater amount of yeast? You have a fabulous blog, by the way. I so enjoy your recipes and videos!

    1. Hi Patti! I’m so glad you made and enjoy the homemade bagels! I make the dough as written on my website with 2 and 3/4 teaspoons yeast, so a little over 1 standard packet. I’m unsure about the written difference but will let my contact at Red Star Yeast know!

      1. Thank you, Sally! Has Food Network been in touch? You really need a show!

  27. Crystal Vernier says:

    Thanks Sally! They came out great! One more question., at which stage are you able to refrigerate the dough?

  28. Hi. I love bagels but after recently finding out I have to go gluten free. I’m wanting to know if this recipe could be adapted to suit gluten free bakers flour.

    1. Hi Aleesha, I’m sorry but I haven’t tried making these gluten free. Let me know if you try it!

  29. These look yummy! Not really a fan of everything flavor though. How could these be adjusted to make a jalapeño cheddar version?

    1. Hi Jessica! I recommend working sliced jalapeños and shredded cheddar cheese into the dough. I haven’t tested it, so I’m unsure of the exact amounts. But play around with it and let me know how it goes!

  30. Just tried making this. Tasty but a little doughier than I liked. Should I try boiling a little longer? A!so, little dark on bottom, do they need to be flipped halfway through baking? Or pan just rotated as stated in recipe?

    1. Hi Kay! It sounds like the bagels are not cooked through. No need to boil longer, but it would help to bake longer at a lower oven temperature. This would help with the burning issue you are experiencing. No need to flip them.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally