How to Make Homemade Bagels: Faster and Easier Than You Thought!

When you don’t have time for homemade bread, but are desperate for something to smear butter on and stuff in your mouth (#buttervehicles!), why not try making your own homemade bagels? 

If you start the dough by 9am, they’re ready for lunch, and your kids will think you are THE BOMB. Here’s the whole process so you can make a memory with your crew (or get your bagel fix without having to drive to New Jersey):

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How to Make Bagels: Faster and Easier Than You Thought!

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  • Author: Trina Holden
  • Total Time: 3 hours
  • Yield: 12 bagels 1x


Simple ingredients and a fun process make this great option for weekdays and cooking with your kids!


Units Scale
  • 3 cups flour (I use half white, half fresh-ground whole wheat)
  • 1 Tbsp. Dry yeast
  • 1 Tbsp. Salt
  • 3 tbsp. Sugar or honey
  • 1 1/2 c. Hot water (115-125 degrees)
  • 1 egg white


  1. Mix all dry ingredients in the bowl of a mixer with a dough hook attachment.
  2. Pour in the hot water and mix on medium till all flour is incorporated.
  3. Gradually add 1/2 to 1 cup more flour until the dough forms a clean ball around the dough hook and/or cleans the sides of the bowl. *You want a good, stiff dough–it should not be sticky when you poke it with a finger!
  4. Knead for 5 minutes then cover to let rise for an hour.
  5. When dough has doubled in size, put a wide saucepot on to boil with 3 tablespoons sugar in the water.
  6. Sprinkle your kitchen table with flour, and call your helpers. (see video #1)
  7. Shape the dough: Divide dough into 12 pieces and roll each piece into a log or ‘snake’ roughly the width of both your hands. Then, overlap the ends to form an “o”, and roll to seal the ends to each other. (See video #1) Dust the bottom of the bagel and set bagels on dry baking sheet to rise slightly for about 20 minutes.
  8. Preheat your oven to 400 degrees, then gently transfer 3-4 bagels to the boiling water. (see video #3) Cook on one side for about a minute, flip with a slotted spoon, cook one more minute, then put them back on a greased baking sheet, preferably lined with parchment paper.
  9. When all bagels have been boiled, whip up an egg white till frothy and paint bagels with the egg wash.
  10. Bake at 375 for 30 minutes, or until golden brown. Lovely fresh, even better toasted!
  • Prep Time: 2 hours 30 mins
  • Cook Time: 30 mins
  • Category: Breads
  • Cuisine: American

Here’s some videos I took of our whole process so you can see just how I do this…with 3 and almost-2 year old helpers!

Part One: Flavoring and Dividing the Bagel Dough

Part Two: Shaping the Dough for the Perfect Bagel

When shaping is done, send your helpers off to play again, this next step involves boiling water. Yes, bagels are boiled before they’re baked.

Part 3: Boiling the Bagels for that Classic Bagel Texture and Chewiness!

Now you’re ready to go make a treat with your helpers! Or, just enjoy the cathartic act of shaping and boiling dough on your own! If you have questions about my process or recipe, leave a comment! I’ll answer the top 3 questions right here…

Top 3 Questions about Homemade Bagels

  1. Do you have a sourdough version of this recipe? Not perfected for publication yet, so I’m gonna send you over to my good friend, Kelsey, who rocks sourdough and has a great recipe for sourdough bagels on her blog! 
  2. Can I put different toppings on my bagels? Yes! Just skip the kneading in of the raisins and cinnamon, and instead, sprinkle on poppy seeds, onion flakes, sesame seeds, or even cinnamon and sugar AFTER the egg wash and BEFORE you bake them.
  3. Can I store homemade bagels in the freezer? How and how long? If you want to make a double batch and save some for another day, I recommend slicing them before freezing, that way you can literally grab one straight out of the freezer and pop it into the toaster when you need a #buttervehicle STAT! If you freeze them, they last several weeks, or months if you’re not super picky  or own a vacuum sealer!

Tools used in this recipe:

  • Kitchen Aid Mixer. I have the professional one so I can easily make double batches for our family of 7. Nothing kneads dough so effectively (I also have most of the attachements and use them ALL the time. Best Christmas gift ever!)
  • Silcone Dough Scraper. Don’t waste dough or have a messy bowl to clean.
  • Stoneware Pan. So easy to clean, and nothing sticks. Love it.
  • Food Sealer. Great if you like to freezer cook and keep baked goods fresh while frozen.
  • Cinnamon in bulk
  • Parchment paper. Goodbye dishes. Hello, free time to play with my kids (and eat more bagels!)

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Do you love bagels? Have you ever made them from scratch? Tell me what’s keeping you from trying….


4 responses to “How to Make Homemade Bagels: Faster and Easier Than You Thought!”

  1. Vicki Avatar

    I can’t get NY bagels from NY or another place for that matter shipped to AZ for what I can afford. I live too far away from Phoenix valley or Flagstaff to buy them and they don’t ship. SO I searched internet for recipe, eventualy finding you on YouTube then your web page. I love cinnamon raisin bagels. Thanks to your video of how to I might get the courage to bake some. I just wish you had a video of how your eagles looked as you pulled them from the oven, but the 3 video you posted on your site was a huge help. Your girls are real cute. Thank you, Vicki a senior citizen living at White Mountain Lake, near Show Low AZ.

    1. Trina Avatar

      Great to meet you, Vicki! I understand the craving for bagels and the difficulty in finding good ones! I hope you can try these and get your bagel fix!

  2. Deanna Stanton Avatar
    Deanna Stanton

    They look so great! I would love to try my hand at making these, except make a savory version 😊
    Deanna S.

    1. Trina Avatar

      Yes! we love poppy seed and everything bagels with onion flakes!

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