Homemade Bagels

Learn how to make chewy, golden homemade bagels from scratch with this tested recipe. Perfect texture, simple ingredients, and foolproof baking tips.

Why This Recipe Works:

• High-protein bread flour builds a tight gluten network for the ultimate chewy texture.
• A barley malt syrup bath gelatinizes surface starches, ensuring a shiny, golden-brown crust.
• Low-hydration dough prevents the bagels from deflating or becoming airy like sandwich bread.

My first attempt at making bagels from scratch ended with eight pale, dense hockey pucks that nearly broke my favorite serrated bread knife. I sat on my kitchen floor, chewing on a rubbery ring of dough, wondering why I had spent three hours of my life chasing a bakery-style chew that apparently required a commercial steam oven.

I almost gave up entirely.

Most home recipes fail because they treat bagel dough like standard bread dough, using standard all-purpose flour that simply lacks the protein matrix needed to create that iconic, toothsome bite. I tested this with four different brands of all-purpose flour, and they all failed because the protein content was too low to support the heavy dough, which got annoying fast.

The secret is high-protein bread flour combined with a brief bath in boiling water sweetened with barley malt syrup. This boiling step gelatinizes the starches on the exterior of the dough, locking the shape in place and creating a thick, shiny crust, similar to how we develop the crust in our garlic rosemary focaccia.

You can absolutely do this.

Homemade Bagels

• Publisher Storied Skillet
• Cuisine American
• Category Breakfast, Bread
• Prep Time 2 hours
• Cook Time 20 minutes
• Servings 8
• Calories 290 calories
• Rating 4.8 5805
• Tags bagels, homemade bread, breakfast, baking

Ingredients

• 4 cups (500g) high-protein bread flour
• 1 tablespoon barley malt syrup (or dark brown sugar)
• 2 teaspoons Diamond Crystal kosher salt
• 1 packet (7g) active dry yeast
• 1 ¼ cups (300ml) warm water (about 110°F)
• 2 tablespoons barley malt syrup (for the water bath)
• 1 tablespoon baking soda (for the water bath)
• Everything bagel seasoning, sesame seeds, or poppy seeds (optional toppings)

Directions

1. In a large bowl, whisk the warm water, yeast, and barley malt syrup together. Let it sit for 5 minutes until frothy.
2. Add the bread flour and Diamond Crystal kosher salt. Stir with a sturdy wooden spoon until a shaggy, stiff dough forms.
3. Turn the dough onto a clean surface. Knead vigorously with the heels of your hands for 10 to 12 minutes until your forearms ache and the dough is smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with a damp towel, and let rise at room temperature for 1 hour or until doubled in size.
5. Punch down the dough and divide it into 8 equal portions (about 100g each). Roll each portion into a smooth ball.
6. Poke a hole through the center of each ball using your thumb, then gently stretch the hole to about 2 inches in diameter. Place on a parchment-lined baking sheet.
7. Preheat your oven to 425°F (218°C). Bring a large pot of water to a boil, then stir in the barley malt syrup and baking soda.
8. Boil the bagels in batches of 3 or 4 for 1 minute per side. Use a slotted spoon to fish them out and place them back on the baking sheet.
9. Sprinkle your toppings immediately onto the wet bagels. Bake for 20 minutes until deeply golden brown and crisp.

Notes

• Always use Diamond Crystal kosher salt; if you only have Morton's, cut the volume measurement in half to avoid over-salting.
• High-protein bread flour is non-negotiable here because its high gluten content creates the elastic protein matrix required for a dense, chewy crumb.
• Watch your water bath temperature closely; if the water is at a violent, rolling boil rather than a gentle simmer, the bagels will over-expand and deflate when baked.
• After a day in the fridge, homemade bagels will lose their crisp exterior and become tough, so slice them before freezing and toast them directly from frozen.

Serving Suggestions

Bagels are best enjoyed warm, sliced horizontally, and slathered with high-quality cream cheese. You can customize them with savory toppings or enjoy them alongside your favorite breakfast classics.

• Classic Lox: Spread thick cream cheese, then layer smoked salmon, red onion slices, capers, and fresh dill.
• Breakfast Sandwich: Layer a fried egg, crispy bacon, and cheddar cheese between a toasted bagel.
• Sweet Treat: Spread creamy peanut butter and sliced bananas, or try sweet morning treats like cinnamon toast rolls if you want a different flavor profile.
• Avocado Smash: Mash ripe avocado with lemon juice, salt, and red pepper flakes, similar to how you would prepare avocado toast.
• Or, use them to make a wild dill pickle grilled cheese sandwich.

Storage and Reheating

Store fresh bagels in a paper bag at room temperature for up to two days, avoiding plastic bags which trap moisture and ruin the crust.

Slice them first.

If you cannot eat them within forty-eight hours, slicing them before freezing makes it incredibly easy to toast them later without hacking through a frozen block of dough. Trust me, trying to saw through a rock-solid frozen bagel at seven in the morning is a recipe for disaster.

Freeze the sliced halves in a zip-top bag for up to three months.

Toast directly from frozen.

Ingredient Substitutes

If you do not have all the ingredients on hand, you can make these simple adjustments:

1. Barley Malt Syrup: Substitute with dark brown sugar or honey in equal amounts, though you will lose a bit of that distinct bakery aroma.
2. Bread Flour: You can use all-purpose flour in a pinch, but your bagels will be significantly softer and resemble standard dinner rolls.
3. Active Dry Yeast: Use instant yeast instead, skipping the proofing step and mixing it directly with the dry ingredients.

I learned the hard way that patience is the ultimate ingredient when it comes to bread baking, but once you pull these golden beauties out of the oven, you will never buy grocery store bagels again. If you want something faster for breakfast next weekend, try my butter swim biscuits for a quick, comforting bake.