Once you've made these Homemade Everything Bagels, you won't look back! They are easy to make, light and fluffy, with a perfectly chewy bagel crust. And of course, everything bagel seasoning is always a crowd-pleaser! This is also a great base recipe that you can adapt with different bagel toppings.
There is no sourdough in this recipe, but if you're looking for a sourdough version, try these Sourdough Discard Bagels.
Why you'll love this recipe
- The ingredients for these Homemade Everything Bagels are pantry staples, and you'll have these ready in no time.
- This is an easy, same-day recipe that is great for beginner bakers.
- You might also love these Hawaiian Dinner Rolls!
- Bagels freeze well, so you can enjoy some now and freeze the rest for later!
- You can easily modify this recipe to use different bagel toppings for different flavors!
- You don't need a stand mixer to make this recipe. I use one because I find it convenient, but you can make this dough in a large bowl with a wooden spoon, then knead by hand.
- You can make a sourdough bagel version of this recipe with this Sourdough Discard Bagels recipe!
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Ingredients
There are only a few key ingredients you'll need to bring these bagels together.
- Bread flour: Bread flour helps make these bagels chewier, with a thicker crust. You could use all-purpose flour in a pinch, but your bagels will have a different (softer) texture.
- Instant yeast: We're using instant yeast in this recipe, so you do not need to let it bloom on the water before adding the other ingredients.
- Everything bagel seasoning: This is the star of the show! I like to use an everything bagel seasoning blend, but you could also make your own.
See full recipe below for detailed directions.
Substitutions & Variations
This is a very adaptable recipe and below are a few easy substitutions and variations you can try.
- Use active yeast - If you don't have any instant yeast and want to use active yeast instead, you can. To do so, combine the warm water and 1 Tablespoon granulated sugar in the bowl of a stand mixer. Sprinkle the active yeast on top and let sit until foamy, about 5 minutes. Then, continue with adding the other ingredients and the recipe as written.
- Make plain bagels - Instead of adding the everything bagel seasoning, brush the bagels with the egg wash and then bake as directed.
- Use different toppings - If you'd like a different flavor, use different toppings instead of the everything bagel seasoning! Try sesame seeds, poppy seeds, or flaky sea salt!
- Make a high-protein version of this recipe with these Sourdough Discard Protein Bagels!
- Try this recipe as bagel bites with this recipe for Sourdough Discard Bagel Bites.
I have not tested this recipe with other variations, but if you do, let us know how it turns out in the comments! I always love to hear how you're adapting these recipes and use those as ideas for future recipes as well!
How to Make Homemade Everything Bagels
There are only a few steps you'll need to make these bagels - they'll be ready in no time! The full directions for this recipe are included at the bottom of this post.
- Step 1: Combine all ingredients in the bowl of a stand mixer or large mixing bowl and mix until a shaggy dough forms.
- Step 2: Transfer the dough to a smooth work surface and knead until a smooth, soft dough forms. The dough should not be sticky, and it should feel warm to the touch from the warm water you added. Let the dough rise in a large oiled bowl until doubled in size.
- Step 3: Divide the dough into 10 equal-size pieces. I recommend using a kitchen scale but you could also eyeball this; they don't have to be exact.
- Step 4: Using one palm for friction, roll each piece of dough into a ball with the seam side against your palm.
- Step 5: Use your thumb to press and stretch a hole in the center of the ball. Make this bigger than you think it should be!
- Step 6: Boil the bagels for 45-60 seconds on each side. Shake off any excess water.
- Step 7: Lightly brush the bagels with egg wash.
- Step 8: Sprinkle with everything bagel seasoning, then bake until golden brown.
Expert Baking Tips
- Make sure to knead the dough long enough. The dough should be completely smooth and soft before going into the first rise. The dough should not be sticky.
- Let the dough rise long enough. Dough will rise quicker in a warmer room, and slower in a cooler room. If it doesn't look like the dough has doubled during the first rise just yet, give it some more time.
- Make the center hole bigger than you think it should be. When you're shaping the bagels, make the center hole bigger than you think it should be. There is almost no such thing as "too big" here. The bagels will rise and expand a lot during boiling and baking.
- Pass the float test. When you add your bagels to the boiling water, they should float. This indicates that they have risen long enough and will have a light and fluffy interior!
- Boil longer for a thicker crust. I recommend boiling for about 1 minute on each side, but if you boil longer, you will have a thicker crust (and shorter, a thinner crust).
What is "passing the float test"?
When you put your bagels in the boiling water, they should float, and this is called "passing the float test". I recommend doing this with one test bagel first, so you can adjust if needed. If the bagel floats, it has passed the float test! And if the bagel does not float, then they're not yet ready to boil and need to take a bit more time to rise.
If the bagels float: This shows the dough has risen enough and the bagels will be light and airy once they're baked. Go ahead and boil and bake the bagels as directed!
- A bagel is considered "passing the float test" if it floats right away, or even if it sinks to the bottom, then slowly floats back up to the top. Both of these options pass!
If the bagels do not float: This shows the dough is too dense. If you boil and bake them now, your final bagels will be dense and chewy. Cover the unboiled bagels with a clean kitchen towel again, and let sit for 10 more minutes to let the dough rise more. Then, try again.
Storage
Room Temperature Storage: Homemade bagels are best fresh, of course! Once cooled, they can be stored in a sealed plastic bag at room temperature for up to three days. Reheat the bagels in the microwave for about 30 seconds to make them warm and soft again.
Freezer Storage: These bagels freeze well! Once fully cooled, transfer the bagels to a freezer-safe plastic bag or container and freeze for up to 3 months. I like to freeze them in individual plastic bags so I can reheat just one bagel whenever I like. Reheat frozen bagels in the microwave for about 60 seconds until warm and soft again.
Recipe FAQs
If your final bagels look shaggy or uneven, you didn't knead the dough long enough. The dough should be completely smooth and soft before going into the first rise.
I highly recommend rotating and flipping (front to back and top to bottom) the baking sheets halfway through baking. If your oven heats unevenly (like mine!) this will help the bagels to cook evenly.
First, make sure to shake off the excess water after boiling the bagels. Excess water can make the bagels sticky.
If you have excess egg wash pooling beneath the bagels, this can also make them sticky. You only need to use enough egg wash for the toppings to stick to the bagels.
Check the type of parchment paper you're using. Some are not designed for higher baking temperatures (and we're baking at a high temperature for this recipe!). I recommend using this parchment paper or a silicone baking mat (such as a Silpat mat).
Yes, definitely! Try sesame seeds, poppy seeds, flaky sea salt - anything that sounds good to you! You can also make plain bagels by brushing them with egg wash and then baking them without any additional toppings.
And if you're looking for other flavors, try these Sourdough Discard Blueberry Bagels and these Sourdough Discard Cinnamon Raisin Bagels!
More Breakfast & Brunch Recipes
If you tried these Homemade Everything Bagels or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I'd love to hear from you! Happy Baking!
Homemade Everything Bagels
Ingredients
For the Bagels
- 4 ⅔ cup bread flour
- 3 Tablespoons granulated sugar divided
- 2 teaspoons instant yeast
- 2 teaspoons kosher salt
- 1 ⅔ cup warm water
For the Topping
- 1 egg white + 1 Tablespoon water for the egg wash
- 3 Tablespoons everything bagel seasoning
Instructions
- Combine flour, 1 Tablespoon (12g) granulated sugar, instant yeast and salt in the bowl of a stand mixer fitted with the dough hook attachment*. With the mixer on low speed, slowly add the warm water. Mix until a shaggy dough forms.
- Transfer the dough to a smooth work surface and knead until a soft, smooth dough forms, about 3-4 minutes. The dough should not be sticky. If needed, add more flour or water (1 Tablespoon at a time) to reach your desired consistency.
- Place the dough in a large, greased bowl and cover with plastic wrap. Let rise for 60-90 minutes, or until doubled in size.
- Transfer the dough to a smooth work surface and divide into 10 equal-size pieces. This doesn't have to be exact, but if you do want them to be perfectly even, use a kitchen scale to weigh your dough, then divide by 10 to determine how much each portion should weigh (mine were about 111g each). Using one palm for friction, roll each piece of dough into a ball with the seam against your palm. Use your thumb to press through the center of each ball, stretching the hole to form your bagel. Make this hole larger than you think it should - the bagels will expand a lot. Cover the bagels with a clean kitchen towel and let rest for 20 minutes while you prepare the next step.
- Preheat oven to 425°F. Prepare 2 baking sheets lined with parchment paper or a silicone baking mat and set aside. Bring a pot with 2 quarts of water and 2 Tablespoons (24g) granulated sugar to boil.
- Place your bagels in the boiling water for 45-60 seconds on each side**. The bagels should float (if not, see notes below). You can likely fit 2-3 bagels in the pot at a time, just make sure there is enough room for them to float openly as they will expand. Remove from the boiling water using a slotted spoon, shake off excess water, and transfer to the prepared baking sheets. If needed, you can reshape the bagels a little after they've cooled.
- Whisk together the egg white and 1 Tablespoon (14g) water to create the egg wash. Lightly brush the bagels with egg wash, then sprinkle with everything bagel seasoning. You can also dip the bagels into the toppings if you prefer.
- Bake for 20-22 minutes or until golden brown, flipping and rotating the pans halfway through baking. Let cool fully before slicing and serving.
Kaitlyn says
Is there any way to make them taste more like the store bagels? Like thicker?
Jessica Vogl says
I'm not sure what you mean here, sorry!
Kaitlyn says
This was my second attempt at making bagels, I tried a different recipe before and it didn't turn out good, I made these and they tasted great I think I needed to reshape them before putting them in the water though 😛 Is there any way to make them taste more like the store bagels? they tasted good just a little different.
Carole says
My first try at bagels, and I must say they turned out great. Easy too.
Can you incorporate blueberries or raisins to the bagel dough?
Jessica Vogl says
Yes! Raisins you can easily fold in. Blueberries have a lot of moisture, so you'd need to reduce the other liquid in the recipe.
I have sourdough versions of those recipes, if those are helpful at all (I realize this recipe above doesn't use sourdough).
Sourdough Discard Cinnamon Raisin Bagels: https://www.thisjess.com/cinnamon-raisin-sourdough-discard-bagels/
Sourdough Discard Blueberry Bagels: https://www.thisjess.com/blueberry-bagels/
vanessa says
could you use active dry yeast with this instead of instant? thanks!!
Jessica Vogl says
You can! You would just need to bloom the yeast on the warm water for about 5 minutes (until foamy) before you continue with adding the other ingredients.
Robyn Rempel says
Just wondering if I could add Saskatoon’s to the dough and when would I do it.
Jessica Vogl says
Hi Robyn! I'd never heard of a saskatoon until now! Do you happen to have a sourdough starter? I have a recipe for Sourdough Discard Blueberry Bagels that I would recommend for you (sub saskatoons for the blueberries): https://www.thisjess.com/blueberry-bagels/
Gabby says
Can you make these with regular all purpose flour?
Jessica Vogl says
It will work. Bread flour gives you a crustier bagel, though!
Karli C says
Has anyone tried freezing the dough to boil and bake at another date?
Jessica Vogl says
I wouldn't recommend it. Yeasted bakes (which this is) don't do very well with freezing before baking as it really affects the rise.
Anja says
I made this today. Messed up a little. But taste really good. Definitely will do it again
Johlennie says
These were so easy to make and tasted delicious! My kids loved them with some raspberry jam!
Pattie says
Wonderful recipe for bagels. So easy to make! I did add 3 tbspns of gluten flour to the flour, and barley syrup to the boiling water. Next week I will add dried wild blueberries for my son.
Shay says
The absolute best bagels ever! Thank you!!
Shay says
Just wanted to say that I was already using your sourdough recipe for bagels and loved it, so I decided to give this one a try as well. Omg. They were so delicious! I used this recipe at a recent market, and everyone loved it! Thank you thank you thank you!
Jessica Vogl says
So glad to hear it!!
Mallorie says
After blooming the yeast then adding flour and salt, how long do you mix with the dough attachment?
Jessica Vogl says
Until a shaggy dough forms, then knead by hand.