Bypass the bagel shop and get ready for The Complete Guide to Easy Homemade Bagels, including five toppings and three flavors of quick-fix cream cheese.
A go-to carb. We’ve all got one (or some). For me, it has been and always will be the good ol’ trusty bagel.
My earliest childhood food memory dates back to when I was 5 years old, and happens to involve a very particular bagel sandwich. It was an egg bagel loaded up with sliced turkey and cheddar and slathered with my condiment-o-choice, mayonnaise. I can still taste that perfect bagel sandwich, with every chewy bite.
Fast forward two-and-a-half decades and the bagel sandwich would still hold a prominent spot in my culinary lineup, this time as my #1 pregnancy craving (with both of the boys!).
It’s hard to resist a warm-from-the-oven, perfectly chewy bagel with endless topping and filling options. But do you want to know the major spoiler?
Brace yourself because this news is going to forever change your carb game…
Homemade bagels are actually one of the absolute easiest and most fool-proof carbs you can make.
And not only make, but master.
Yes, you will be a homemade bagel master.
Check out the ingredient list below. It’s a very short list of easily available items, many of which you likely already have in your pantry.
Once you’ve gathered your ingredients, you’re essentially 50% of the way to the finish line. And that is a finish line draped in perfectly chewy bagels dressed up and feelin’ fancy with all of your favorite toppings.
The family favorite around our house is the tried-and-tested “everything” bagel, topped off with the classic seasoning blend that you can either buy online or mix together yourself.
A close second place for the non-toddlers in our home is the perfectly cheesy and slightly spicy cheddar-jalapeño bagel. Just look at all that melty cheese!
Are you ready to give homemade bagels a go? Gather your ingredients, preheat your oven and read on for the recipe, plus three quick-fix recipes for flavored cream cheese.
Because what’s a perfectly baked homemade bagel without a thick slathering of DIY cream cheese? Take your pick from Smoked Salmon Cream Cheese, Bacon-Scallion Cream Cheese (my personal fave!) and Garlic Herb Cream Cheese.
Ingredients
For the bagels:
- 4 cups bread flour, plus more for shaping dough
- 2 teaspoons kosher salt
- 1 1/2 cups warm water (approximately 110°F)
- 1 Tablespoon sugar
- 2 1/4 teaspoons (one 3/4-oz. packet) active dry yeast
- Vegetable oil, for greasing bowl
- 1/3 cup honey
- 1 large egg beaten with 2 Tablespoons water or milk
For the toppings:
- 1 Tablespoon "everything" seasoning (See Notes)
- 1 Tablespoon poppy seeds
- 1 Tablespoon toasted sesame seeds
- 2 slices sharp cheddar cheese
- 1 jalapeño, seeded and sliced into thin rounds
Instructions
Make the bagels:
- In a medium bowl or liquid measuring cup, stir together the warm water and sugar until the sugar is dissolved then add the yeast and let the mixture sit for about 5 minutes or until it is foamy.
- In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour and salt. With the mixer on LOW speed, pour in the yeast mixture then allow the stand mixer to knead the dough for about 5 minutes until it comes together into a cohesive ball.
- Grease a large bowl with vegetable oil then add the dough to the bowl and cover it with plastic wrap. Place the dough in a warm, dark location for 90 minutes or until it has doubled in size.
- Lightly flour your work surface then turn the dough out and punch it down.
- Divide the dough into 8 portions then flatten each piece into a 4-to- 5-inch disk. Using your thumb, poke a whole through the center of each disk to form the bagels, stretching them slightly.
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a large stockpot, bring 8 cups of water to a boil then stir in the honey. Arrange the bagel toppings in small bowls (“everything” seasoning, poppy seeds or sesame seeds; See Notes for jalapeño-cheddar).
- Boil the bagels, two or three at a time, for 1 minute and then gently flip them over once and boil them an additional 1 minute.
- Using a slotted spoon, remove the bagels from the boiling water and arrange them on the baking sheet.
- Brush the tops of the bagels with egg wash then press them into your preferred toppings.
- Bake the bagels for about 25 minutes or until they are golden brown. Remove them from the oven and allow them to cool before serving.
Notes:
- The toppings listed are enough to make two “everything” bagels, two poppy seed bagels, two sesame bagels and two jalapeño-cheddar bagels.
- To make the jalapeño-cheddar bagel, top each baked bagel with a few slices of jalapeño then lay a cheese slice on top. Broil the bagel for 1 to 2 minutes until the cheese is melted.
- After baking and cooling, the bagels can be frozen for up to three months. Wrap them securely in plastic wrap and store them in sealable plastic bags in the freezer.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition
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Ingredients
- 8 oz. cream cheese, at room temp
- 6 oz. smoked salmon, flaked
- 2 Tablespoons chopped fresh chives
- 2 Tablespoons chopped fresh dill
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth then beat in the smoked salmon, chives and dill. (Alternately, using a firm spatula, stir together all of the ingredients.)
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Ingredients
- 8 oz. cream cheese, at room temp
- 1 cup chopped cooked bacon
- 1/4 cup thinly sliced scallions
- 1/2 cup grated sharp cheddar cheese
- 1 jalapeño, seeded and minced (optional)
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth then beat in the bacon, scallions, cheddar cheese and jalapeño (optional).
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Ingredients
- 8 oz. cream cheese, at room temp
- 1/3 cup finely diced cucumber
- 2 Tablespoons minced garlic
- 2 Tablespoons chopped fresh tarragon
- 2 Tablespoons chopped fresh parsley
- 2 Tablespoons chopped fresh chives
- 2 Tablespoons chopped fresh dill
- 1 Tablespoon grated lemon zest
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth then beat in the remaining ingredients.
Nutrition
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Recipe by Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
These bagels are so yummy. I made half plain and half with everything topping.
Very easy to make.
YUM! I’m so thrilled you enjoyed the recipe, Theresa!
Lovely, lovely bagels.
I just found that even though the inside was fluffy, the outside was very sharp – very crispy. How can i reduce this crispiness?
Hi Maddy! Make sure you’re rotating the pan in the oven to avoid hot spots.
I made the bagels, I must have did something wrong, everything was fine, till the oven, came out fine, But after cooling the got flat, &small, I’m a good baker, so what did I do,
Hi Joan! When bagels are over-proofed, or if you leave them in the boiling water for longer than you have to, they just go flat immediately after you take them out of the water.
These bagels turned out awesome!!
Yay! I’m so thrilled you enjoyed the recipe, Kelley!
I noticed that after you shape the bagels you don’t let them rise before boiling. How do the bagels rise?
Yes, the dough still rises for 90 minutes before shaping (see the note in the instructions)!
These turned out AMAZING for me, so easy to make and so delicious! I had very little confidence in my homemade bread skills after a horribly failed loaf of bread but gave it one last go with these and they turned out great! Thanks for the recipe!
Woohoo! I’m so thrilled you enjoyed the bagels recipe, Liz!
Made your bagels today. Turned out absolutely delicious, but a bit misshapen on my first try. Made them just a little too thin. Next time thicker.
I’m so glad you enjoyed the recipe, Barry! Practice makes perfect :)
I made these today on a whim because I had all the ingredients and I had been promising my daughter I would try them out. I was hesitant to try. No need. These were easy and delicious. For a few (for said daughter) I finely chopped jalapeños and cheddar and worked it into the dough. Those ones came out even better! Next time I will work the dough a bit before boiling. Thank you so much!! Can’t wait to make more.
I’m so thrilled you enjoyed the recipe, Catherine!
What are your thoughts on using AP flour instead of bread flour?
Hi Ari! Bread flour gives the bagels their dense and chewy texture but all-purpose flour can be used in a pinch. Just note that the bagels won’t be nearly as chewy!
Can you use something other than honey in the water is it essential. I just dont have any.
You can skip it!
Will this work without a mixer?
Yes, you can mix it by hand! :)
These look great. I remember years ago buying bagels with cheddar cheese mixed in with the dough. Afraid if I just added it to the dough I might mess up your recipe and they’d not come out right. Any idea how I’d make those?
Hi! That would definitely work. Just add finely grated cheddar to the dough.
I’ve been keeping this recipe on my ‘to-make’ list since you first posted it and I finally got around to making it today. As with all dough recipes, I was very hesitant and nervous because I was sure I would mess it up, so I only made half a batch (with sesame seeds) just to test it out. My five kids gobbled up the bagels in no time, saying, “These are SO good!” so I guess that’s an indication of success! I need to go out and buy some bread flour now so I can make these again so my husband can taste them…if the kids don’t get to them first! Thank you for an amazing recipe!
Love hearing this, Mona! I am so thrilled you and your family enjoyed the recipe!
I don’t see the honey used in the instructions.
Hi Diana! The honey is listed in the 7th paragraph following the instruction to preheat the oven, “In a large stockpot, bring 8 cups of water to a boil then stir in the honey.” :)
Wonderful presentation ! Thank you so very much !
Hi Kelly!
The bagels look so good! Thank you for sharing. I don’t have a dough hook. Could I I mix / knead these by hand, or would it ruin the texture? Thanks again!
Hi Naomi! I’ve never tried making this recipe without a stand mixer, but I think you could do it by hand. It should work out without any issues (although the texture might be slightly different), you’ll just want to make sure the ingredients are well incorporated. Looking forward to hearing your results!
Hi Kelly,
Most bagel recipes usually contain Barley Malt syrup, these do not. How do these compare? Are they chewy? I’m from NY where the bagels have a chewy interior and nicely browned exterior. Great spread recipes!
Hi Mike! These are so chewy and the perfect bagel texture. And I totally hear ya’ on the barley malt syrup front. You can actually use that in place of the honey (an equal amount), if you prefer it. The honey is just a more readily available (and identifiable!) ingredient for most :)
Hi Kelly – There is no yeast in the bagel ingredient list
Hi Kathleen! The yeast is listed right after the sugar :) It’s 2 1/4 teaspoons (or one 3/4-oz. packet).