Homemade Bagels: Plain, Everything, & Roasted 🍅🥯

I was honestly scared to try making bagels from scratch, but they came out so good—chewy, shiny, and actually tasted like real bagels, not dense bread circles.

Made three flavors:

• Plain – classic, simple, perfect with cream cheese

• Everything – loaded with sesame, poppy seeds, garlic, onion, salt

• Roasted Tomato Garlic Parmesan – my experiment, and it was the star. Tasted like pizza bagels met a bakery.

The process is easier than it looks: mix dough, let it rise, shape, boil in water for 90 seconds, top, and bake. No overnight rise, no special equipment. Just a pot of water, a bowl, and some patience.

If you’ve been putting off homemade bagels because you think they’re hard, they’re really not. Save this and try it this weekend—you’ll be shocked how simple (and delicious) they are.

Base Bagel Dough

Ingredients

• 1 1/3 cups warm water (100–110°F)

• 1 packet (7g / 2 1/4 tsp) RapidRise instant yeast

• 1 tbsp sugar

• 3 1/2 cups bread flour (or all-purpose flour)

• 1 1/2 tsp salt[beyondthebutter +1]

For Boiling

• Large pot of water

• 1–2 tbsp sugar or honey

For Finish

• 1 egg + 1 tbsp water (for egg wash, makes them shiny)

• Your choice of toppings

Instructions

1. Make the Dough

In a large bowl, whisk together warm water, yeast, and sugar. Let sit 5–10 minutes until foamy on top.

Add flour and salt. Mix until a shaggy dough forms, then knead by hand or stand mixer for 8–10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky—add small sprinkles of flour only if needed.

Place dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise 60–90 minutes until roughly doubled in size.

2. Shape the Bagels

Punch down the dough and divide into 8 equal pieces (about 110g each if weighing).

Roll each piece into a smooth ball, then poke a hole in the center with your thumb. Gently stretch the hole to about 2 inches wide (it will shrink during boiling and baking).

Place shaped bagels on a parchment-lined baking sheet. Cover loosely with a towel and let rest 10–15 minutes while you bring water to a boil.

3. Boil the Bagels

Bring a large pot of water + 1–2 tbsp sugar or honey to a rolling boil.

Gently drop 2–3 bagels at a time into the boiling water, top-side down. Boil 45–60 seconds per side (90 seconds total per bagel).

Remove with a slotted spoon and place back on the parchment-lined baking sheet. The bagels should look puffy and slightly shiny.

4. Add Toppings & Bake

Preheat oven to 400°F.

For Plain Bagels:

Brush with egg wash and sprinkle with a tiny pinch of coarse salt (optional).

For Everything Bagels:

Brush with egg wash, then dip or sprinkle generously with everything bagel seasoning (sesame seeds, poppy seeds, dried minced garlic, dried minced onion, coarse salt).

Enjoy 😊

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