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homemade bagels with cream cheese and coffee

Homemade Bagel Recipe

No need to ever go to the store again because this homemade bagel recipe is not only incredibly easy to make, it’s also extremely delicious.
Course bread, Breakfast
Cuisine American, german
Prep Time 25 minutes
Cook Time 25 minutes
Proofing Time 1 hour 15 minutes
Servings 10
Calories 246kcal


  • 375 grams warm water 115° to 118° F or 1 3/4 cups
  • 16 grams barley malt syrup or brown sugar or 1 tablespoon
  • 10 grams active yeast or 1 tablespoon
  • 660 grams bread flour or 4 ¼ cup
  • 6 grams sea salt or 1 teaspoon


  • In the bowl of a stand mixer, whisk together the water, syrup, and yeast until combined and let sit for 5-7 minutes or until a raft forms on the top.
  • Attach the hook attachment and mix on low speed while adding in the flour until it is completely combined, then add in the salt and mix for 5 minutes.
  • Transfer the dough to a clean floured surface and knead by hand for 5-7 minutes.
  • Place the dough in a bowl with a lid and place in a warm place for 60-90 minutes or until it has doubled in size.
  • Punch the dough down and divide it into 12 small dough balls and place them on 2 sheet trays lined with parchment paper.
  • Dip your thumb in flour and press down into the center of the ball to make a ring. Stretch the ring out to form into the shape of a bagel. Repeat with the other 11 dough balls and cover and rest.
  • In the meantime, add about 2 gallons of water and about a 1/3 cup or about 80 ML to a large pot and bring to a boil.
  • Cook 3-4 bagels at a time for 60-90 seconds a side flipping them using a slotted spoon.
  • Once they are done in the water solution transfer back to the parchment-lined sheet trays. Sprinkle on any desired toppings at this time and then repeat the process with the other bagels.
  • Now bake the bagels at 425° or 220° for 20-25 minutes or until golden brown.
  • Cool on a rack until room temperature and serve.


Chef Notes:
  • Make-Ahead: You can make these up to 2 days ahead of time. Keep covered at room temperature or in the refrigerator before serving.
  • How to Store: These will last covered at room temperature for up to 4 days and in the refrigerator for up to 60 days. These will freeze well covered for up to 3 months. Thaw in the refrigerator for 1 day or until softened before serving.
  • If you do not have malt syrup when making the dough, please substitute with brown sugar.
  • You can definitely use a starter in this recipe and remember that you should always use 10% to 15% of the flour weight. Follow my sourdough recipe for folding up until final shape, and then from there follow this recipe.
  • If you only have instant yeast you can go right into mixing together the water, sugar, yeast, flour, and salt as there is no need to wait.
  • You will need a high gluten flour so bread flour is preferred, however, you can get away with using all-purpose flour, just reduce the amount of water by 7%.
  • No problem if you don’t have the malt syrup to boil the bagels in, simply substitute with light molasses or honey.
  • For proofing add the dough in the covered bowl to an unused over with the door cracked and only the oven light on for a perfect proofing environment.


Calories: 246kcal | Carbohydrates: 49g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Sodium: 237mg | Potassium: 76mg | Fiber: 2g | Sugar: 1g | Calcium: 12mg | Iron: 1mg