Homemade Bagels are a classic bread with a firm, chewy texture and a smooth crust that sets them apart from ordinary rolls. Making them at home gives you a fresh batch with that familiar bagel structure and flavor, whether you keep them plain or turn them into your favorite variation. They are simple enough for everyday breakfasts, but still feel special when served fresh from the oven.

One Dough, Plenty of Ways to Make It Yours

Warm from the oven, these bagels have a satisfying chew and a soft center that is perfect for cream cheese, butter, or a hearty sandwich. Savory toppings add extra texture and flavor, while the blueberry version brings a gentle sweetness and little bursts of fruit throughout. Whether you keep them simple or pile them high with your favorite fillings, they are the kind of homemade breakfast that feels worth the extra effort.

Ingredients

• 500 g bread flour
• 270 ml warm water
• 21 g honey
• 7 g instant yeast
• 30 ml avocado oil or vegetable oil
• 3 g salt

For Boiling

• 710 ml water
• 63 g honey

Optional

• Cornmeal, for the baking sheet
• 1 large egg, whisked, for egg wash

Topping Options

• Everything bagel seasoning
• Dried minced onion
• Sesame seeds
• Poppy seeds
• Coarse salt
• Shredded cheddar cheese
• Shredded Asiago cheese

💡 Brush the boiled bagels with egg wash before adding toppings if you want them to stick better and give the bagels a shinier finish.

🫐 Blueberry Bagels

• 500 g bread flour
• 270 ml warm water
• 75 g mashed blueberries
• 21 g honey
• 7 g instant yeast
• 30 ml avocado oil or vegetable oil
• 3 g salt

For Boiling

• 710 ml water
• 63 g honey

Optional

• Cornmeal, for the baking sheet
• 1 large egg, whisked, for egg wash

Instructions

1. Combine the dry ingredients:
Add the bread flour, instant yeast, and salt to a large mixing bowl or the bowl of a stand mixer. Mix briefly to combine.

2. Add the wet ingredients and form the dough:
Add the warm water, honey, and avocado oil. If making blueberry bagels, add the mashed blueberries as well. Mix until a firm dough begins to form.

3. Knead the dough until smooth and elastic:
Knead by hand for about 8 to 10 minutes, or use a stand mixer fitted with a dough hook on low to medium low speed for about 6 to 8 minutes. The dough should feel firm, smooth, and elastic with only a slight tackiness.

4. Let the dough rise until puffy:
Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for about 1 hour, or until noticeably puffy and close to doubled in size.

5. Divide and shape the bagels:
Gently press the air from the dough and divide it into 8 equal pieces. Shape each piece into a smooth ball, then press your thumb through the center and gently stretch the opening until it is about 1½ to 2 inches wide.

6. Let the shaped bagels rest:
Place the shaped bagels on a lined baking sheet and let them rest for about 15 to 20 minutes while you preheat the oven and prepare the boiling water.

7. Preheat the oven and prepare the baking sheet:
Preheat the oven to 425°F (220°C). If using cornmeal, lightly sprinkle it over the baking sheet.

8. Prepare the honey water:
Bring 3 cups of water and 3 tablespoons of honey to a gentle boil in a wide pot. Reduce the heat slightly so the water stays at a steady simmer.

9. Boil the bagels on both sides:
Working with a few at a time, carefully lower the bagels into the water. Boil for about 30 to 45 seconds on each side, then remove with a slotted spoon and let the excess water drain before returning them to the baking sheet.

10. Add egg wash and toppings, if using:
Brush the boiled bagels with the optional egg wash for a shinier finish. Leave them plain or add everything seasoning, dried onion, sesame seeds, poppy seeds, coarse salt, shredded cheddar, or Asiago. Blueberry bagels can be left plain.

11. Bake until deeply golden:
Bake for about 20 to 25 minutes, or until the bagels are nicely browned on top. Rotate the pan halfway through if needed for even baking.

12. Cool slightly before slicing:
Transfer the bagels to a wire rack and let them cool for at least 15 to 20 minutes before slicing. Serve with butter or cream cheese, or use the plain and savory bagels for breakfast or lunch sandwiches.

Why Metric?

For clarity and consistency, I use metric measurements in my recipes. It's more accurate (especially for baking), easier to scale up or down, and ensures better results — no guessing whether your "cup" is packed or level. But don’t worry, US equivalents are included below so you can bake with whatever you have on hand.

💧 Why Boil Bagels Before Baking?

Boiling is what gives bagels their signature chewy texture and smooth, slightly shiny crust. The hot water begins setting the outside of the dough before baking, helping the bagels hold their shape instead of rising like regular bread.

Adding honey to the water gives the surface a touch of sweetness and helps the bagels brown in the oven. Some people also add a small amount of baking soda, which makes the water more alkaline and can create a darker, slightly firmer crust with a more pronounced chewy finish.

For this recipe, boil the bagels for about 30 to 45 seconds per side. If you want a deeper brown crust, you can optionally add about 1 teaspoon baking soda to the boiling water along with the honey.

Storage

• Store completely cooled bagels in an airtight container or sealed bag at room temperature for up to 2 days.
• For longer storage, refrigerate for up to 5 days, though the texture is best when the bagels are fresh or reheated.
• Freeze bagels in a freezer safe bag or container for up to 2 months.
• For easier serving, slice the bagels before freezing so they can go straight into the toaster.
• Reheat or toast before serving to bring back the chewy texture and fresh baked feel.

Notes

• Bagel dough should feel firm and elastic rather than soft like regular bread dough.
• If the dough feels too sticky, add only a small amount of bread flour at a time so the bagels do not become too dense.
• Blueberry dough may feel slightly softer because of the added fruit.
• Boiling the bagels before baking helps create their chewy texture and sets the outside so they hold their shape.
• Honey in the boiling water helps with browning and adds a light sweetness to the crust.
• For a darker, slightly firmer crust, add 1 teaspoon baking soda to the boiling water along with the honey.
• Egg wash is optional, but it gives the bagels a shinier finish and helps toppings stick.
• Let the bagels cool for at least 15 to 20 minutes before slicing so the inside can finish setting.

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Thank you for being here as I start this journey. I can’t wait to share more recipes, tips, and stories with you — one crumb at a time.

Stay tuned,
~ Clever Crumbs