These homemade bagels are the perfect chewy and soft bagels made with only 6 ingredients. This bagel recipe uses yeast to leaven the bagels for a quick and easy homemade breakfast or snack.
This homemade bagel recipe is super easy to make and requires 6 pantry-staple ingredients including yeast to leaven the bagel dough. These homemade yeast bagels are perfectly chewy on the outside and soft on the inside - just like a bagel should be!
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Why You'll Love This Recipe
- Easy Bread Recipe
- Kid-Friendly
Ingredients & Substitutions
- Yeast - Dry active yeast leavens the bagels.
- Water - Warm water proofs the yeast.
- Sugar - Cane sugar helps proof the yeast. You can use honey as a substitute.
- Butter - Butter adds richness to the bagels and enhances the flavors.
- Flour - We recommend using unbleached all-purpose or bread flour for this recipe.
- Salt - Salt enhances the flavor of the bagels and helps the bagel dough work together.
Complete list of ingredients and amounts is located on the recipe card below.
Kitchen Tools & Equipment
- Stand Mixer - A stand mixer helps to mix the bagel dough together. The dough is quite dense, so this helps make mixing the dough easier to do.
- Plastic Wrap - We like to use plastic wrap to cover the dough as it rises so it doesn't dry out.
- Large Pot - Use a large pot or Dutch oven to boil the bagels in before baking in the oven.
- Sheet Pan - We recommend baking the bagels on a sheet pan.
How to Make the Recipe
Step 1. Mix the bagel dough together.
Step 2. Allow the bagel dough to rise.
Step 3. Shape the dough into bagels and boil in water.
Step 4. Bake the bagels in the oven.
Recipe Serving Suggestions
This recipe makes 12 bagels. We like to cut the bagels in half and toast them before topping with cream cheese to serve.
If you like this recipe, you will love our other homemade bread recipes.
Expert Tips & Variations
- Add toppings. You can customize this recipe by adding toppings to the bagels prior to baking them. Top the bagels with shredded cheese, everything seasoning, or cinnamon sugar for extra flavor then bake in the oven.
How to Store
- Countertop - in an airtight container for 2 days.
- Freezer - in an airtight container for 3 months.
- We recommend cutting the bagels in half before placing in an airtight container to freeze. This makes it easier to enjoy them later because all you need to do is remove the sliced bagel from the freezer, toast it and enjoy!
Recipe FAQ
Boiling the bagels in baking soda and sugar water allows the dough to puff up making the inside chewy and giving the bagels a chewy but also crisp crust on the outside.
More Bread Recipes
Homemade Bagels
These homemade bagels are the perfect chewy and soft bagels made with only 6 ingredients. This bagel recipe uses yeast to leaven the bagels for a quick and easy homemade breakfast or snack.
Ingredients
- 1 and ⅔ cup warm water
- 2 and ¼ teaspoons active dry yeast
- 2 Tablespoons cane sugar
- 2 Tablespoons butter, melted
- 4 cups unbleached flour
- 2 teaspoons salt
For Boiling
- 1 Tablespoon baking soda
- 1 Tablespoon cane sugar
Instructions
- Mix the warm water, yeast and sugar together in a bowl and cover for 10 minutes to allow the yeast to proof.
- Once the yeast has proofed, pour the yeast mixture into the bowl of a stand mixer.
- Pour the melted butter into the bowl of the stand mixer.
- Add 2 cups flour and 2 teaspoons salt to the bowl of the stand mixer.
- Use the dough hook attachment to mix the ingredients together.
- Add the remaining 2 cups of flour to the bowl 1 cup at a time allowing the flour to mix into the dough.
- Transfer the dough to a clean work surface and use your hands to knead the dough together until it forms a smooth ball of dough.
- Place the ball of dough back into the bowl of the stand mixer.
- Cover the bowl with plastic wrap and place the bowl in a warm area. Allow the dough to rise for 1 hour.
- Once the dough has risen and doubled in size, transfer the dough to a clean work surface.
- Divide the dough into 12 equal pieces.
- Shape each piece of dough into a bagel by pulling the sides of the dough into the center and rolling it into a ball shape. Poke your finger through the center of the ball of dough to make a hole in the center. Repeat the process with all 12 pieces of dough to shape 12 bagels.
- Place the bagels on the countertop and cover the 12 bagels with a tea towel. Allow the bagels to rise for 15 minutes.
- While the bagels rise, preheat the oven to 425 degrees, line a sheet pan with parchment paper, and fill a large pot with water.
- Place the pot of water on the stovetop and bring the water to a rolling boil.
- Pour 1 Tablespoon baking soda and 1 Tablespoon cane sugar into the boiling water and allow both the cane sugar and baking soda to dissolve into the water.
- Place the bagels in the boiling water and allow them to boil on each side for 2 minutes. flipping the bagels halfway through.
- Remove the bagels from the boiling water and allow the excess water to drip off the bagels before placing them on a sheet pan.
- Once all 12 bagels have been boiled, transfer the sheet pan to the oven and bake the bagels for 20 minutes at 425 degrees.
- When the tops of the bagels are golden brown, remove them from the oven and allow them to cool completely before cutting in half to enjoy.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 181Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 684mgCarbohydrates: 35gFiber: 1gSugar: 3gProtein: 4g
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