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everything bagel with other bagels in background

Homemade Bagels

Yes it is possible to actually make delicious bagels in your own kitchen and this recipe proves just how easy it is.
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 8 hours
Total Time 8 hours 45 minutes
Servings 8 bagels
Calories 229kcal
Author Ryan Beck



  • 1 ½ cups water, warmed (about 105-110°F)
  • 1 tablespoon dry active yeast
  • 4 cups bread flour
  • 1 tablespoon barley malt syrup
  • 1 ½ teaspoon salt
  • 1 egg white beaten with 1 tablespoon water for egg wash

For Boiling

  • 2 quarts water
  • 2 tablespoon barley malt syrup or honey


  • Add the warm water and yeast to the bowl of your stand mixer fitted with the dough hook attachment and whisk together. Let sit for 5 minutes.
  • With the mixer running slowly, add the flour, barley malt syrup and salt and mix for 2 minutes to work the dough.
  • Transfer the dough to a lightly floured surface and knead for about 5 minutes or until smooth and elastic.
  • Transfer the dough to a lightly oiled bowl and cover with plastic wrap. Place in the refrigerator overnight or for 8 hours.
  • When the dough is ready, punch it down to release any air bubbles. Divide the dough into 8 equal pieces and shape into balls. Press your index finger through the center of each ball to make a hole about 2 inches in diameter and place on parchment-lined baking sheets that is lightly oiled. Loosely cover the shaped bagels with kitchen towels and rest while you prepare the water bath.
  • Preheat oven to 425°F. Fill a large pot with 2 quarts of water and bring to a boil. Stir in barley malt syrup. Add bagels, 3-4 at a time and cook for 1-2 minutes per side. The longer you cook the chewier it will be.
  • Transfer bagels with slotted spoon back to baking sheet. Brush tops and sides of each bagel with egg wash. Add toppings if desired.
  • Bake for 20-25 or until golden brown, rotating the pan halfway though. Remove and let cool completely on wire rack.


  • It is mentioned above, but you have to use bread flour to get the consistency you expect from bagels.
  • The wetter the dough, the crispier the bagel turns out. So if you like a crispy bagel, add 1-2 extra tablespoon of water.
  • If you don't have a mixer, you can mix the dough together in a large bowl and then knead by hand for 10-15 minutes.
  • If you don't want to wait overnight, let the dough rise at room temperature for 60-90 minutes or until doubled in size.
  • It can be difficult to find barley malt syrup so if you can't get it, use brown sugar for the dough and honey for the water bath.
  • You can freeze the bagels for up to 3 months, before thawing in the fridge overnight and heating to your preference.


Serving: 1g | Calories: 229kcal | Carbohydrates: 46g | Protein: 8g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 438mg | Potassium: 17mg | Fiber: 2g | Sugar: 1g | Vitamin A: 0IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 3mg