Homemade Bagel Recipe

Just thinking about this homemade bagel recipe makes my mouth water. It's super easy to make, and it yields delicious, chewy bagels every time.

Homemade bagels

This homemade bagel recipe is Jack’s new favorite thing to bake, and I couldn’t be happier! Like many of you, he’s been baking up a storm lately, churning out crusty loaves of sourdough filled with dried fruit, nuts, or roasted garlic. I love all of it, but I’m especially excited whenever he starts a new batch of bagels. These may be homemade, but they have all the essential qualities of a good bagel: a shiny exterior, a lightly sweet and salty flavor, and a perfect chewy bite. To take them over the top, we coat them generously in crunchy, garlicky Everything Seasoning. My mouth is watering just thinking about it!

If you’re looking for a fun weekend project, give this bagel recipe a try. You only need a few basic ingredients to make it, and it’s surprisingly easy. Best of all, it’s a great recipe to make with someone you love – you can shape the bagels together, and one person can boil them while the other piles on the bagel topping. Then, if you’re anything like Jack and me, you’ll watch them through the oven window as they bake, anticipating eating the warm, puffy homemade bagels fresh out of the oven.

Bagel recipe ingredients

Bagel Recipe Ingredients

This bagel recipe has 3 parts: the dough, the poaching liquid, and the bagel topping. Here’s what you’ll need for each one:

The Dough

  • Bread flour – Because of its high protein content, bread flour makes these homemade bagels delightfully chewy. This recipe also works with all-purpose flour, they’re just a bit less chewy than bagels made with bread flour.
  • Maple syrup – It activates the yeast and gives the bagels a hint of sweetness.
  • Warm water – Along with the maple syrup, it gets the yeast going, and it brings the dough together.
  • Active dry yeast – They couldn’t rise without it!
  • Sea salt – It’s key for really flavorful homemade bagels.

The Poaching Liquid

Did you know that you have to boil bagels before you bake them? It gives them their signature chewy, shiny coating, and it keeps them from puffing up too much and losing their holes in the oven. I boil them in a mix of maple syrup, baking soda, salt, and water to give them a light golden brown color, a crave-worthy chewy exterior, and a nice shiny finish.

And the toppings!

Everyone has a favorite bagel topping, and Jack and I are 100% on team Everything. We like to coat our bagels in a homemade Everything Bagel Seasoning, but feel free to top them however you’d like! They’re fantastic plain, or with a sesame seed or poppy seed topping.

You can attach the toppings in two ways: with or without an egg wash. I think the egg wash adds an extra-delicious chew, and it helps the topping adhere better to the baked bagels. However, you can also dip the boiled bagels directly into the topping. Without an egg wash, this bagel recipe is vegan.

Find the complete recipe with measurements below.

Kneading bagel dough

How to Make Bagels

Ready to learn how to make bagels? Check out this step-by-step guide first, and then find the full recipe at the bottom of this post!

First, make the dough. Activate the yeast by mixing it with warm water and maple syrup. When it foams, add it to the bowl of a stand mixer fitted with a dough hook, and mix it with the flour and salt until the dough is smooth and not sticky, about 5 to 7 minutes.

Dough ball in a large bowl

Then, transfer the dough to a clean work surface and knead by hand for 2 to 3 minutes. Form it into a ball and place it in a large bowl. Cover the bowl with plastic wrap and set it aside for 60 to 90 minutes, until the dough has almost doubled in size.

8 dough balls on a plate

Now for the fun part: shaping the bagels! Turn the dough out onto an un-floured work surface and divide it into 8 pieces. Roll each piece into a ball.

Shaping homemade bagels

Sprinkle a few drops of water onto the work surface, and roll each dough ball into a rope about 9 inches long.

How to make bagels

Place one hand palm up so that your four fingers are centered on top of the rope. Fold each side of the dough over your fingers, so that the ends overlap by about 2 inches. Holding the dough, turn your hand over and roll it on the countertop to seal the two ends together.

Place the finished bagels onto 2 parchment-lined baking sheets, cover with plastic wrap, and refrigerate overnight.

Homemade bagel dough

The next morning, boil and bake! Remove the dough from the fridge, and let it sit at room temperature for 1 hour while you preheat the oven and bring the poaching liquid to a boil.

Bagel recipe dough on baking sheets

Working in batches, add the bagels to the boiling water and cook them for 1 minute per side. Return them to the baking sheets, coat them with your desired bagel topping, and bake for 14 to 18 minutes, or until they’re lightly golden brown. Enjoy!

Bagel Recipe Tips

  • Weigh your flour. Because this bagel recipe uses a large amount of flour, you should weigh it if you can. This way, you’ll know exactly how much flour you’re using. Cup measurements are much less precise, as they can vary based on a variety of factors (your specific measuring cups, how tightly you pack your flour, etc.). If you don’t have a kitchen scale, check out this post for my best tips on measuring flour with measuring cups.
  • Let the dough rise somewhere warm. Yeast responds to warmth, so, for an extra productive rise, stick the dough somewhere warm. We like to put ours on a sunny windowsill!
  • Keep it covered. To keep the bagel dough moist and pliable, always cover it with plastic wrap when you’re not working with it. Cover all of it during its initial rise and its overnight rise, and cover any dough you’re not working with while you shape the bagels.
  • Don’t boil the bagels until they float. Before you start boiling the bagels, place one into a small bowl of water to see if it floats. If it does, the bagels are ready to cook! If it doesn’t, let the bagel dough proof for an additional 30 minutes, or until one floats. This test ensures that the dough contains plenty of air – if you cook it too soon, your homemade bagels will be dense.

Homemade everything bagel recipe

Homemade Bagels Serving Suggestions

Topped with my vegan carrot lox (or regular lox), cream cheese, and classic fixings like cucumbers, capers, and dill, these homemade bagels make a fantastic weekend brunch.

I also like to toast one for a quick breakfast or lunch. Then, I top it with cream cheese, mashed avocado, hummus, or baba ganoush, or I make it into a sandwich. Lately, I’ve been loving these homemade bagels with my egg salad, vegan egg salad, and chickpea salad sandwich fillings.

Store the homemade bagels in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 2 months.

Bagel recipe

More Favorite Baking Recipes

If you love this bagel recipe, try one of these baking projects next:

Homemade Bagels

rate this recipe:
4.99 from 53 votes
Prep Time: 1 hr
Cook Time: 30 mins
Serves 8
Note: this homemade bagel recipe requires overnight resting time, plus 1 hour to proof in the morning. We like to make the dough the night before, and boil and bake the final bagels in the morning.

Ingredients

For the dough

  • 1 tablespoon maple syrup or barley malt syrup
  • 1 pkg. (¼-ounce) active dry yeast, (2¼ teaspoons)
  • cups warm water
  • 540 grams bread flour*
  • 2 teaspoons sea salt

For the poaching water

  • tablespoons maple syrup
  • 2 teaspoons baking soda
  • ½ tablespoon salt

For the toppings

Instructions

  • Prepare the dough: In a small bowl, combine the maple syrup, yeast, and water, and proof for 5 minutes or until foamy.
  • In the bowl of a mixer fitted with a dough hook attachment, place the flour, salt, and the yeast mixture. Mix on medium-low speed for 5 to 7 minutes, until the dough is well-formed around the hook. If the dough is very dry after 3 minutes, add 1 tablespoon water. (Note: I don't recommend mixing this dough without a stand mixer, it's a stiff dough that gets nice and smooth this way).
  • Transfer the dough to a clean work surface and knead 2 to 3 minutes, until smooth and barely tacky, then form into a ball and place into a large bowl. Cover with plastic wrap and set aside in a warm spot for 60 to 90 minutes, until the dough has risen (it may double in size or slightly less).
  • Line 2 baking sheets with parchment paper, grease them very lightly with oil, and set aside. Turn the dough out onto a clean, unfloured, work surface and divide into 8 pieces. Form each piece into a ball by rolling on the countertop with a cupped hand. As you work with each piece through the next few steps, keep the dough that you’re not working with covered in plastic wrap.
  • Sprinkle a few drops of water onto the countertop. Take each dough ball and roll into a rope about 9 inches long. Place one hand palm up so that your four fingers are centered on top of the rope. Fold each side of the dough over your fingers, so that the ends overlap by about 2 inches. (see photo above). Holding the dough, turn your hand over and roll your hand on the countertop to seal the two ends together.
  • Place each finished piece onto a baking sheet. Dust the tops with a very slight amount of flour to keep the plastic wrap from sticking to the dough. Cover with plastic wrap and refrigerate overnight.
  • The next morning, remove the pans from the fridge and let sit at room temp for 1 hour.
  • Preheat the oven to 450°F.
  • Place one bagel into a small bowl of water to make sure it floats. If it sinks, let the dough proof for an additional 30 minutes or until one floats.
  • Prepare the poaching water: In a large pot, bring two quarts of water to a boil with the maple syrup, baking soda, and salt.
  • Add 3 bagels (or as many that comfortably fit) to the pot, reducing the heat if the water starts to boil over. Boil for 1 minute per side. Transfer the bagels back to the baking sheet, flipping them over so the smooth side is on top. Repeat with remaining bagels.
  • Prepare the toppings: Beat the egg white and water together in a small bowl, if desired. Brush the bagels with the egg wash and sprinkle with the seasoning. Alternatively, you can skip the egg wash and dip the top of the bagel straight into the seasoning, but the egg wash helps the seasoning adhere better to the bagel.
  • Bake for 14 to 18 minutes or until lightly golden brown.

Notes

*Note: I highly recommend weighing your flour for this recipe since it’s a high quantity of flour and measuring with measuring cups can often result in too much flour which will result in dry dough. The cup conversion is 4 1/3 cups, but I can't guarantee results without precisely weighed flour.
This recipe also works with (540 grams) all-purpose flour, they're just a bit less chewy than bagels made with bread flour.

112 comments

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  1. wendy
    05.09.2020

    Hi! Can I use my food processor to mix the dough if I don’t have a stand mixer?

    • Jeanine Donofrio
      05.09.2020

      I’m not sure, I haven’t tried (and I don’t have a big enough food processor for this large amount). It’s a really stiff dough… I’m not sure if it would stress the food processor blade too much.

      • Elizabeth Carr
        01.24.2021

        A food processor will work and is an option when the dough is too stiff for the standing mixer which may be the case here (water at only 54% of the flour). Also,, the friction on mixing a stiff dough for 5-7 minutes will cause it to heat up too much. A food processor will require less time therefore less friction. The desired dough temperature when mixing is complete is usually 76F.

  2. Sarah
    05.10.2020

    Hi! Do you think it would work with gluten free all purpose flour? These look delicious!

    • Jeanine Donofrio
      05.10.2020

      Hi Sarah, I haven’t tried, but I don’t think so – I’d probably search for a recipe that’s specifically for Gluten Free Bagels because I think other modifications would have to be made.

    • Callista Rocha
      02.23.2021

      I made it with gluten free all purpose flour (the Bob’s Red Mill kind) and it worked fine. As gluten free flour is more dense than normal flour, dense recipes like this one normally work fine!

  3. ChiCook
    05.10.2020

    5 stars
    Mine weren’t nearly this beautiful, but they were delicious! I’ve been searching for a bagel recipe that doesn’t require the hard-to-find ingredients usually required. Thanks!

    • Jeanine Donofrio
      05.13.2020

      I’m so glad you loved them!

  4. Ildi
    05.11.2020

    Hi, Your bagel looks fabulous! Great photo too!

    Why the baking soda in the boiling water?

    Thanks

    • Jeanine Donofrio
      05.11.2020

      Hi Ildi, it’s what gives the outside of the bagel it’s chewiness.

      • Patti
        05.31.2020

        5 stars
        Love the recipe, very easy it make, but mine did not rise looked more like a bealli

    • Marty
      11.06.2020

      I use baking soda in boiling water before roasting cubed potatoes, then stir them lightly when they’re barely fork tender. It makes the an uneven tacky surface which creates an extremely crunchy shell, I havent tried the bagel recipe yet, but it may be a similar concept. I would highly recommend trying the potato trick

  5. Ildi
    05.11.2020

    Hi,

    I have a very hard time shaping the bagel very resilient the dough

    Please help

    • Jeanine Donofrio
      05.11.2020

      Hi Ildi, the dough should be very stiff. Did you mix it in the stand mixer so that it’s a smooth ball?

      After rising, be sure you’re not using flour on the countertop to roll the smaller balls into the ropes. The rope should be long enough to wrap around your hand. Then roll the seam, palm side down, against the (unfloured) countertop to seal the seam. If the two ends aren’t sticking together, you can dab a little water on it.

  6. Bob
    05.12.2020

    5 stars
    Hmmm so good look this food and delicious. You have 5 stars.

  7. Charlotte
    05.12.2020

    Hi tried this recipe was great but my dough stuck the the baking paper whist in the fridge! When trying to peel them off think I knocked out loads of the air and they were then mis shaped?? Any clue on how to solve the sticking? Thanks

    • Jeanine Donofrio
      05.12.2020

      Hi Charlotte, if one passes the float test (step 9), then keep going. Otherwise, let them proof in the fridge longer to puff back up. It shouldn’t stick too badly with parchment paper on the bottom (are you using regular parchment paper?). Ours sticks a little to the plastic covering on top. Just peel it back as gently as you can. If they float, then continue to boil and bake and they should puff up in the oven.

  8. Kay
    05.12.2020

    Hey! I cant wait to try these. I was just wondering if I can use whole wheat flour? And if so, is there anything in the recipe I’d have to adjust? Thanks!

    • Jeanine Donofrio
      05.12.2020

      Hi Kay, I haven’t tried them with whole wheat flour so I can’t say. It usually acts very different and this recipe is super precise, so I don’t think it would work without possible other modifications.

  9. Paul
    05.13.2020

    They all look beautiful & spacious. You have a lovely collection.

  10. Paul
    05.13.2020

    This looks so easy. I will definitely make it for my kids.

  11. Sara
    05.13.2020

    5 stars
    Just pulled these out of the oven and had one for breakfast! I followed the recipe exactly (with AP flour instead of bread flour), and the only complication I encountered was getting them off the baking sheet and into the boiling water without disturbing their shape too badly. Some of them turned out a bit wonky, but they still taste amazing!

    • Jeanine Donofrio
      05.13.2020

      I’m so glad you loved them!

    • Jayde
      04.09.2021

      A tip for the baking paper issue is to actually lay them on cut squares of baking paper. Fiddly yes. But it means you just pop the bagel face down in the water then the paper comes off easy!!

  12. Jeanine Donofrio
    05.14.2020

    I’m sorry you didn’t enjoy these.

  13. Maggie
    05.15.2020

    Hi there—there seems to be a mistake in the conversion from grams to cups. The recipe says it’s 4 1/3 cups when it’s actually closer to 2 1/4 cups. I didn’t think about it and used 4 1/3 cups and had to start all over. Dry as a bone and just some crumbles in the mixer that never made a ball. It was a big waste of flour and other ingredients and pretty detrimental in this time of covid where flour and yeast is increasingly hard to get! Anyways, I’m excited to try these bagels in the morning, the recipe looks beautiful, but please edit the instructions so no one makes my mistake again 😭

    • Jeanine Donofrio
      05.15.2020

      Hi Maggie, 1 cup of bread flour is 125 grams. I highly recommend weighing the flour here because measuring by hand can be inaccurate and can yield too much flour.

      • Maggie
        05.15.2020

        Hi Jeanine,
        I agree, but unfortunately I don’t have a working scale 😪 googling will give you multiple results for how much a cup of flower weighs (I know, it’s an inaccurate way of measurement and the conversion isn’t exact), and some results come up with 2 1/4 cups. Especially bread flour, which is heavier than all purpose. Just a word of warning because 4 1/3 cups was totally unusable! 😔 It was disproportionately flour in the mixture.

        • Jeanine Donofrio
          05.15.2020

          Hi Maggie,

          I totally understand that a scale isn’t an every day tool. I think the problem might have to do with how tightly the cups were packed. Measured flour is most accurate when it’s fluffed up first (not tightly packed from the package), and then spooned into the cup and leveled with a knife. If you scoop the measuring cup directly into the flour, you’ll get a lot more flour in the cup. I just tested two weights on my scale: 1 cup bread flour (fluffed) spooned and leveled equals 125 grams. 1 cup bread flour tightly scooped can equal up to 155 grams, which would be too much for this recipe. I hope this is helpuful, and I hope the next round works out for you!

          • Kathie
            10.25.2020

            5 stars
            I just made these bagels and they are fantastic!

            I grew up in Jersey, with the best bagels. Moved to south Texas 5 years ago and can’t find a decent bagels anywhere. I’ve tried a few different recipes and they were okay. This is by far the BEST recipe! I like how you said exactly how the dough should feel and how to roll them like a professional bagel maker.

            Thank you so much for sharing the recipe. This will be the only one I use going forward.

    • Grace
      07.21.2020

      5 stars
      Hi there! Just wanted to comment (not meaning to be aggressive at all), but I also do not have a scale and I did use bread flour as recommended, I measured out 4 1/3 cups by hand, and I have made this recipe many times and each time it turns out wonderful! So I do think that the conversion is accurate, just try to follow Jeanine’s tips for measuring flour by hand in the most accurate way possible and I think you might find more success! Also, during the mixing process in the stand-up mixer, I found that using her tip of adding a tablespoon of water about halfway through the mixing process really helps to moisten the dough and allows it to better form into a ball-like shape that can then be completed when you knead the dough by hand. Again, I am not meaning to attack you or your comment, but I just don’t want others who do not have a scale to think that the conversion is inaccurate because like I said I make these bagels all the time with no issues. Have a good day!

      • Jeanine Donofrio
        07.21.2020

        Hi Grace, I’m glad measuring tips were helpful and I’m so happy you’ve been enjoying the bagels. 🙂

      • Becky
        03.15.2021

        5 stars
        I made them and I think they are great. I did have to use her tip and add about 2 tablespoons of water while in the mixer and then it started to shape well. I think this was a great recipe. Thank you

  14. Christine
    05.19.2020

    5 stars
    I made these this am and (YUMMM) but the uncooked bagels stuck to the parchment and I had to do this crazy dip them in water thing to try to peel the parchment off to get them into the boiling water without deflating them. Any tips?

    • Jeanine Donofrio
      05.19.2020

      Hi Christine – I’m glad you loved them! Did you grease the parchment paper?

      • Christine
        05.19.2020

        I didn’t grease the parchment. Do you think that would be a good idea?

        • Jeanine Donofrio
          05.19.2020

          Yep, wipe a little bit on with a paper towel, you don’t want the surface very oily but a tiny bit will help them not stick. I also added a tip to brush a teeny bit of flour on top of the dough to help the plastic covering not stick. Hope that helps!

  15. Erika
    05.22.2020

    5 stars
    I made these last weekend with AP flour and they turned out great! No issues with the bagels sticking to the parchment paper. Question though: I want to use this recipe as a base but would like to make blueberry bagels or jalapeño cheddar bagels, at what step do you recommend adding these ingredients?

    • Jeanine Donofrio
      05.24.2020

      Hi Erika, I’m so glad you loved them!

      I’d add mix-ins in step 2 just after the other ingredients are mixed together. I’d stick to dried fruit (raisins, cranberries, dried blueberries). If fresh blueberries burst, it could affect the moisture level. I could see jalapeños working since they’re not as wet as fruit. I’d sprinkle the cheese on top, just before baking. I haven’t tried any of these, so I can’t say how the texture of the dough might change – can you let me know which mix-ins you have success with?

      Hope that helps!

      • Erika
        06.04.2020

        Hi Jeanine!

        Thanks for taking the time to respond. I’ve made this bagel recipe now 3 times (AP flour for all), with the last 2 times including medium cheddar cheese and jalapeño and they turned out soo good both times! Even chewier than the first time.

        I added minced jalapeño (and a bit of cheese) during kneading (step 3), skipped the brushing of egg whites and added cheese on top just before putting them in the oven. Thanks so much for this!! It will be a staple recipe in our household.

  16. Gillian from beechhillswellness.com
    05.23.2020

    Do you have gluten-free substitutions, perhaps without rice or oats, either?

    • Jeanine Donofrio
      05.23.2020

      I’m sorry, I haven’t tested these to be gluten free. I’d search specifically for a gluten free bagel recipe because I’d guess that other modifications would have to be made than a 1:1 flour swap.

  17. Dahyana
    05.24.2020

    Hey Jeanine, I want to love this recipe so bad, but I have mixed feelings.
    We tried this recipe and followed the instructions step by step; however, our bagels did not rise nor taste like an actual bagel.
    On the contrary, they tasted bland and shaped flat. Where did you think we may have gone wrong?

    • Jeanine Donofrio
      05.24.2020

      Hi Dahyana, if they didn’t rise it sounds like it’s an issue with your yeast. During this time, a lot of places have been selling expired yeast. We had some last week that, even though it foamed, it affected our baking rises. When we got new yeast, our baked goods were puffy again – it was a night and day difference even though we were making the same recipe.

  18. Lori
    05.24.2020

    Hi. They sound quite nice. My problem is I haven’t been able to buy much flour without additives. Right now I have Spelt, Whole Wheat, and Buckwheat. Any chance any, all, mix, of these will make good bagels?
    Also, when you can, could you respond to Erika’s question about when to add other ingredients.
    Thanks. 🙂

    • Jeanine Donofrio
      05.24.2020

      Hi Lori, I haven’t tested with any of those flours, so I can’t say that they’d work 100%. Of those, spelt is the closest to all purpose, so that would be my first choice. I know some readers have used partial whole wheat, but I think mixing it with AP would be best. I’d stay away from the buckwheat for this one, it would be too dense. If you have a kitchen scale, I’d add by weight vs. volume since some of those flours are heavier than AP.

      I’d add mix-ins in step 2 after the other ingredients are mixed together. I’d stick to dried fruit (raisins, cranberries, dried blueberries, if fresh blueberries burst, it could affect the moisture level.

      Hope that helps!

  19. Suhagi
    06.28.2020

    5 stars
    I made these with 5 oz of whole wheat and 14 oz of AP (everything was weighed via food scale) and then followed the recipe exactly- but also lightly oiled the parchment paper and lightly floured the rolled, shaped bagels and they turned out amazing! of the 8 we made 3 plain, one with black pepper, 2 with garlic and sea salt, and 2 with everything toppings! I did all of this without a stand mixer and by hand- so it took a while, but I am used to making most of my breads/naans/roti by hand so this wasn’t too different. The dough is definitely firm to work with- but nothing impossible. Tagged you in my Instagram story post too! adding this to my monthly routine!

    • Suhagi
      06.28.2020

      5 stars
      PS I’ll be making a batch with a few craisins next but keeping the garlic and everything toppings in our rotation!

      • Jeanine Donofrio
        07.12.2020

        Hi Suhagi, I’m so glad you loved them so much! Love all of your delicious topping ideas 🙂

  20. Julien
    06.28.2020

    Thanks for the recipe! Mine tasted good, but were flat and wrinkly. They were very puffy and passed the float test before I boiled them, but they immediately collapsed when I slid them into the boiling water. Any ideas why that might be?

    • Jeanine Donofrio
      06.28.2020

      Hi Julien, when they’ve flattened in the water for me, they puffed back up in the oven. If yours didn’t, I’d try using new yeast next time. Right now, some places are selling expired yeast.

    • Claire
      07.24.2020

      This can happen if the dough is over proofed. It will still float because it’s full of air but the air pocket collapses when cooked and can’t recover. Try floating the bagels sooner after resting out of fridge. Mine passed the float test after 30 minutes so I went ahead and boiled them sooner.

  21. Hannah
    07.11.2020

    5 stars
    Thank you for the recipe!

    The bagels came out perfectly. I will definitely be using it regularly from now on!

    Just wanted to throw out there that I do not have a stand mixer. I ended up spending a bit of extra time kneading it instead to get to the smooth ball. Not sure it’s what would be recommended, but it worked fine for me!

    Thanks!

    • Jeanine Donofrio
      07.11.2020

      I’m so glad you loved them! Thanks for letting me know that they worked well without a stand mixer!

    • Susan
      08.22.2020

      5 stars
      I did the same and they came out wonderful!

      • Jeanine Donofrio
        08.30.2020

        I’m so glad you loved them!

  22. Maja
    07.14.2020

    5 stars
    To be honest, I haven’t had a bagel in my life as this American thing isn’t sold in Austria. So I didn’t know what to expect but I was pleasantly surprised! For a bread it was rather easy to make and delicious. Only thing I would alter is the baking time. I baked them at 230 degrees Celsius on two-sided heat and when I baked them for 14 minutes they got a little too brown. 11 minutes for the 2nd batch were perfect, though.

  23. Claire
    07.24.2020

    5 stars
    My bagels came out perfect and so delicious! For anyone concerned about sticking, instead of putting them on a full sheet of parchment to prove, cut out a parchment square for each bagel, then before boiling it is easier to gently flip bagel into hand and pull off the individual piece with less pulling on the dough if it had stuck.

  24. Anita
    07.27.2020

    Hi! I was wondering what the leaving it overnight does! I’ve looked at other bagel recipes and for many, that step is left out. Just wondering what that extra step does for the overall bagel. Thank you!!

    • Jeanine Donofrio
      07.27.2020

      They become puffier this way – I tried a variety of versions that didn’t proof overnight and they all came out very deflated.

  25. Kathy
    08.07.2020

    I tried this recipe yesterday and baked them this morning. I used all purpose flour and did weigh it. Rather than cover them overnight with plastic wrap, I used a kitchen towel, making sure it was tucked in all over. The towel did not stick to the risen bagels, making them very easy to get off the parchment and into the boiling water. The bagels turned out beautifully. Only slight issue was that a couple of them came unconnected overnight. Next time I’ll experiment with toppings. Thanks for the delicious recipe!

    • Jeanine Donofrio
      08.30.2020

      Hi Kathy, I’m so glad you loved the bagels!

  26. Lynette Caldwell
    09.07.2020

    I made these today. I quickened them up. Couldn’t wait overnight for the adventure. Wonderful! I made 4 mini ones too. Just baked shorter amount of time. Will make again

    • Jeanine Donofrio
      09.12.2020

      I’m so glad you loved them!

  27. meira
    10.10.2020

    OMG!!!!!! I was craving bagels at 9 pm and decided I wanted them for breakfast!So I made the dough, and let it rise in the fridge over night, and made them in the morning for my family111 Fantastic! So good! I am vegan, and I made avocado toast on them. And My family had normal fixings. But So So SO So good! qHighly recommend.

  28. Nola
    10.10.2020

    5 stars
    I’ve made bagels several times, each time using a different recipe. They’ve been good in the past, but always small and dense. THESE, however, were big and fluffy and utterly perfect without even letting them sit overnight. Sticking with this one.

  29. Nikki
    10.11.2020

    5 stars
    These came out perfect. Great recipe and easy too. I made them for my family. I am gluten free but i had to take a little bite just to see. My stomach hurts now but its so worth it.

  30. Colleen
    10.19.2020

    Do you have nutrition information for this recipe? Mine are baking now and look amazing!

  31. Adrian Malaryk
    10.31.2020

    5 stars
    First recipe review I’ve ever done – this was my first time making bagels and it couldn’t have turned out any better. Absolutely love how clear and concise the steps are and haven’t had this much fun in the kitchen in a long time. Thank you for sharing!

    • Jeanine Donofrio
      10.31.2020

      I’m so glad you loved them!

  32. Lothar
    11.07.2020

    hi, right now I have tried to make the dough, but I must have done something wrong with the conversion.
    1 1/4 cups of water = 106 g (according to Dr. Google) of water for 540 grams of flour???
    that just left me with lightly moistened flour. so I had to add 200 g more water. the dough looks ok now, but I wonder what this is going to do in relation to the other ingredients.

    wish me luck!

    regards
    Lothar

    • Jeanine Donofrio
      11.07.2020

      Hi, 1 cup of water is 236 grams, so 1.25 would be 295g

      • Lothar
        11.10.2020

        4 stars
        Thank you Jeanine,
        that makes a lot more sense.

  33. Catherine Cunningham
    12.12.2020

    5 stars
    I made the bagels today and I wanted to cry, they came out perfect! (Well I do need to work on forming them so I have an actual hole). We had to try one tonight, just couldn’t wait! Soooooooooo good!!!!!! OH MY GOSH!!!!!

    • Jeanine Donofrio
      12.13.2020

      I’m so glad you loved them!

  34. Sander
    12.20.2020

    5 stars
    Just made them for the first time, 2 batches ended up being 15 bagels. They turned out great. My children loved them, better than Einstein or Brueger. They liked customizing the toppings to their own taste on the second tray.
    This recipe is a keeper!
    Thanks.

  35. Jon
    12.28.2020

    5 stars
    Some great tips in your recipe. I do find barley malt syrup gave a better flavour overall when I bake bagels. Thanks!

  36. Julia D
    12.29.2020

    5 stars
    After 10 years in NYC, my husband and I moved to the suburbs due to the pandemic. We’ve been missing bagel like crazy, so I decided to give this a try … and all I can say is, wow. These are fantastic.
    I used a silpat at instead of parchment and it worked like a charm. No problems taking the bagels off to boil at all & they baked up perfectly.

  37. Eileen
    01.07.2021

    Well my dough did not look smooth like yours, it is kinda lumpy. Letting it rise now.maybe cuz i used bread machine to knead it but idk i suspect not enough water

  38. VIRGINIA L BUTLER
    01.11.2021

    Just made these for the first time. Excellent — and instructions spot on. The only thing I wonder about is … I needed to sprinkle salt on the finished bagel to meet my flavor need. I used poppy & sesame seed toppings — so maybe if I go with Everything topping, I wouldn’t feel the need to add salt to the finished bagel. Just wondering though — would it work if I added a bit more salt (~1/4 tsp) to the flour -yeast mixture? Thanks very much!

    • Jeanine Donofrio
      01.11.2021

      Hi Virginia, I’m glad you loved them! You could probably add 1/4 teaspoon more salt to the dough – and/or sprinkle flaky sea salt on top along with your poppy seeds and sesame seeds. Everything seasoning is salty, you might want to give that a go.

      • virginia
        01.11.2021

        5 stars
        Thanks so much for your speedy response. I hadn’t made bagels for decades — and am delighted to get back to this with your inspired approach.

  39. Teo
    01.17.2021

    5 stars
    These turned out wonderful! The dough was so pillowy and fun to work with! Next time I will try with bread flour (only had all purpose flour this time). I did four different toppings: sea salt, cinnamon sugar, poppy seeds, and jalapeño parmesan. Will definitely be making again. Thank you for a great recipe!

  40. Olivia
    01.17.2021

    I don’t have my stand mixer at the moment, but I’m considering diving in and kneading by hand. Is this a horrible idea, or just a good workout?

    • Jeanine Donofrio
      01.17.2021

      Hi Olivia, I think it would be fine if you’re up for a good workout 🙂

  41. Oona
    01.21.2021

    5 stars
    I LOVE this recipe. I haven’t had a good east-coast bagel is such a long time, because of the pandemic. This recipe will get you amazing bagels from the comfort of your own home!!! It’s so nice that this recipe is overnight, so then you get warm bagels fresh from the oven for breakfast in the morning. The tip to add a bit of water if your dough isn’t coming together is really helpful, it just helps the stand mixer bring it together.

  42. Rachel
    01.23.2021

    Hi! Can you confirm you are using dry active yeast? For some reason I don’t think my yeast activated all the way, bc my bagels are not rising. I even let the starter sit for about an hour. Do you think i need use warmer water instead of luke warm? Also I used malt barley syrup instead of maple syrup is that ok? Thx!

    • Jeanine Donofrio
      01.24.2021

      Hi Rachel, yes, I’m using active dry yeast. If your yeast didn’t foam in the beginning and/or if the bagels aren’t rising, it’s probably the yeast. Many stores have been selling expired yeast this year.

  43. Karen
    01.24.2021

    5 stars
    Just came out of the oven. They look gorgeous, Made everything and cinnamon crunch.

    Thanks for the accurate instructions.

    • Jeanine Donofrio
      01.24.2021

      I’m so glad you loved them!

  44. Nicole
    01.27.2021

    5 stars
    These were awesome! This was my first time making bagels and I was so pleased at how easy this recipe was. I didn’t have eggs or egg whites to make the egg wash, which I think would have given the outside of my bagels a little more of a chewy shell, but I’ll do that next time. I sprayed the parchment lightly with canola oil spray and it worked perfectly. Seasoned with EBTB seasoning on some and rosemary sea salt on the others. I will definitely make these again!

  45. Karen
    02.03.2021

    5 stars
    I have made this recipe twice in the last few weeks and it is fantastic! Bagels have great taste and turns out perfect.
    Bagels are a process; however, they really are easy to make. And, these are so much better than any that come from the store.

  46. D
    02.03.2021

    5 stars
    I used Unbleached AP flour. Turned out amazing. Highly recommend !!

    • Jeanine Donofrio
      02.03.2021

      I’m glad you loved them!

  47. Anna
    02.04.2021

    Hi I just got a standing mixer and am eager to try out your bagel recipe! However my greatest baking issue is that I live alone sooo do you have suggestions for (longer term) storage? Can I freeze them once they’re baked? Slice first or no slice? Thank you!

    • Amina
      03.09.2021

      Yes, you can freeze them. Do it as soon as they have cooled and slice them first. I do this all the time because I also live alone.

  48. Milena
    02.06.2021

    Hi
    I was wondering if I can skip the “overnight in the fridge”?
    I just saw these beauties and I want to bake them and I want them now. 😄

    • Jeanine Donofrio
      02.06.2021

      Hi Milena, I’m sorry, it’s a necessary step. We didn’t have success with quicker cooking bagels.

      • Steveyb
        02.08.2021

        5 stars
        Can I keep the dough in fridge longer than overnight, say a day and a half or will it over proof? Thanks.

        • Jeanine Donofrio
          02.08.2021

          Hi Steve, it’ll over proof – overnight is best.

  49. Julia
    02.25.2021

    Made these they were amazing, cream cheese filling, will be making these again

  50. K
    02.27.2021

    My dough dried out in the fridge overnight and also stuck to the parchment. I’m restarting this morning and I am going to skip the overnight in the fridge.

  51. Jared
    03.04.2021

    5 stars
    Unreal recipe!!!! My kids just love these. We no longer buy them from the store. Thank you so much for posting such a jem

  52. Trisha
    03.06.2021

    5 stars
    I have made these over and over again. They are so light and fluffy. We don’t even toast them. I don’t have a mixer with dough attachment, so I just hand-knead for 8 minutes and they are perfect. I also don’t add the topping until 3 minutes before they are done because I don’t want the seasoning to burn or cook too much.

  53. Trisha McCarthy
    03.06.2021

    5 stars
    I have never overnighted the proof and they still come out perfect.

  54. Bethany
    03.07.2021

    5 stars
    I just made this recipe for the first time, and these bagels are DELISH! I don’t have a scale but followed the tips on measuring with cups. I also have a stand mixer, so I combined the dough in a bowl then kneaded it by hand for 10 minutes. For those watching sodium intake, I reduced the salt to 1 teaspoon in the dough and 1/4 teaspoon in the wash, and they are still tasty. I also skipped the overnight part, and all seemed to turn out great. Will try the overnight method next time to compare. Thanks so much for this recipe and all the great tips!

  55. Erin
    03.08.2021

    After the overnight proofing my bagels were extremely fluffy but also very flimsy. They did not keep a bagel shape, they stretched out so much I had to reshape them. How do I avoid this for next time?

  56. Kiana
    03.09.2021

    I notice the instructions say to use the dough hook but then say to knead for two minutes by hand. Can we just use the dough hook to knead the dough for two minutes?

    • Jeanine Donofrio
      03.10.2021

      Hi Kiana, you knead for 5 to 7 minutes on the dough hook, before kneading just a bit by hand. The two minutes by hand just help it form into a ball.

  57. Nora Brown
    03.19.2021

    5 stars
    I made these easy and delicious bagels yesterday for the first time. They turned out perfectly, my husband loved them!
    One thing I did differently was in the shaping of the bagels. I punched a hole in the middle of the ball of dough and found this method was much easier. I used some of my epicure seasoning for toppings. I will definitely make these again and will experiment with different flavors and whole wheat flour. I wish I could share my picture of how they turned out here. Thanks for the great recipe. ❤️😋

    • Jeanine Donofrio
      03.19.2021

      Hi Nora, I’m so glad you loved them! I’d love to see your photos if you tag me on instagram! (@loveandlemons)

  58. Lesley
    04.06.2021

    5 stars
    Good day!!!
    Do you have an Multi Grain bagel recipe??
    I have made this one and it’s a hit in our house!!!
    Thank You!!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.