Homemade Bagels: Ditch the Junk, Keep the Flavor!

If you’ve ever looked at the ingredients list on a store-bought bagel, you might have been shocked. Preservatives, artificial flavors, high fructose corn syrup, and even dough conditioners—yikes! I knew there had to be a better way, so I set out to create my own bagels using just six simple, wholesome ingredients that you probably already have in your kitchen.

I wanted something chewy, easy to make, simple, delicious, and repeatable. I’ve now made this recipe bunches of times, and it has been perfected. Try your own hand at making bagels from scratch.

Are you ready to make the most golden-hued, satisfyingly dense bagels? I mean the kind that you bite into that supple, springy outside shell and land into the most heavenly bagel? Like, blissfully good bagels? Alrighty then, let’s do this thang!

Why Make Your Own Bagels?

The difference between homemade and store-bought bagels isn’t just about avoiding artificial ingredients—it’s also about flavor and texture. These homemade bagels are perfectly chewy on the outside, soft on the inside, and packed with real, fresh-baked goodness.

And the best part? My kids devour them every time I make them. Seriously, if I don’t hide a few for myself, they’re gone before they even cool!

This recipe is EASY, I promise!

How to Make Them:

1. Mix & Knead – To start off, combine the dry ingredients, then slowly add the wet ingredients to form a slightly shaggy dough that is dense.

2. Rise – Next up, we’re going to let the dough rest and develop flavor. I like to keep mine for about an hour in a warm place. It should double in size.

3. Cut– Next we’re going to lay out the dough ball and use a pastry cutter to cut it into 12 equal portions. Then form those portions into balls. NOTE–this is a dense dough. You don’t want to overwork it, or it may become like cement.

4. Shape – Now for the fun part, let’s form the dough into bagels. I like to use my thumbs to poke a hole into the dough, and then use my fingers to shape it.

5. Boil – While we wait for the bagels to rest for a few minutes, let’s prepare a quick bath of water and baking soda (the baking soda creates the signature chewy crust). Bring the water and baking soda to a boil. Cook each bagel for one minute per side. I like to use a slotted spoon for this process.

6. Bake – Finally, let’s stick those babies into a hot oven. Bake in the preheated 425° (220 C) degree oven for 20-25 minutes, or until golden brown and shiny. Let cool slightly before serving.

Let these beauties cool, and enjoy the luscious goodness that is these bagels! I prefer to eat them warm. Now excuse me while I go drool in the corner…

Try this recipe once, and you’ll never buy them from a store again! It’s hard to beat six simple ingredients for a whole lot of homemade deliciousness.

How should I store homemade bagels?
Once the bagels are completely cooled, store them in an airtight container or zip-top bag at room temperature for up to 3 days. For longer storage, freeze them.

Can I freeze bagels?
Yes! Slice them first (if you plan to toast later), then freeze in a zip-top freezer bag for up to 3 months. Reheat in the toaster straight from frozen.

How long do homemade bagels stay fresh?
Bagels are best the day they’re made, but they’ll stay soft and fresh for about 2–3 days at room temp. After that, they tend to get a little chewy or stale—perfect for toasting!

How do I reheat bagels?
The easiest way is to slice and pop them in the toaster. If they’re frozen, no need to thaw—just toast straight from the freezer.

Can I make the dough ahead of time?
Yes! After kneading, cover the dough and let it slow-proof in the fridge overnight. Bring it back to room temp before shaping and boiling the next day.

Why do you boil bagels before baking?
Boiling gives bagels their classic chewy crust and helps set the shape before baking. It’s what separates a bagel from regular bread!