Rich, wholesome, and humble HOMEMADE BAGELS are easy delicacies that take you halfway across the world with its taste. You’ll love everything about these baked treats; from its fresh aroma to its soft insides! This popular bread recipe might look simple but there is actually much more into it than meets the eye.

This donut-shaped bread recipe really brings fun memories like that one time I went to New York for a quick vacation.

As a foodie, I didn’t want to let the moment pass without trying the city’s iconic food. So I tried their hotdogs and pizzas and, of course, it wouldn’t be a complete NYC experience without the bagel. I got hooked so fast that I wanted to buy in bulk to take home.

The soft chewy texture with the slightly nutty flavor is exactly what my palate needed. A generous spread of cream cheese makes it even more luscious!

Since going to New York can set you back a lot, you might want to try this homemade bagel recipe. Serve this for brunch and you’ll definitely feel like you’re in the big apple!

What is a Bagel?

Although bagels are known as an NYC icon, it actually goes as far as Poland and dates back to 1600’s. This treat comes from the old Yiddish word “bajgel” pronounced as “Bey-Gal” which roughly translates to a “ring” or “bracelet”. The snack is widely famous to Jewish communities at that time.

Traditional homemade bagels are topped with soft nutty seeds such as sesame or poppy. The process of making these are also different from the other bread as it is briefly blanched before baking. This results in a dense and chewy texture of the snack which makes it popular among avid bread lovers!

Bagels vs Donuts 

Let’s just clear everything and say it out loud – BAGELS ARE NOT DONUTS! There are a number of differences that set the two apart. I don’t blame you if you get the two mixed up because both are truly delicious. So here are some points on how the two differ.

Making the Dough

Kneaded and rested dough shaped in the form of a ring makes both of them kinda similar. The homemade bagel holes are made by simply piercing a hole into the palm-sized piece of dough. This is why it is smaller compared with donut holes. Donuts are pierced so that you can take the hole portion of the dough to make donut pops.

Serving

When you eat a bagel you can eat it as it is or slice it sideways. You can sandwich meats, veggies, and your favorite spread between the two slices before taking that first glorious bite. Donuts, on the other hand, are mostly coated or filled with sweets such as chocolates, jam, sugar, and frosting. 

Texture

Donuts have a fluffier texture with an airier consistency while bagels are denser and much chewier. Homemade bagels have a toasty exterior while donuts are basically fritters.

Taste

Generally, a donut tastes sweet mainly because of the topping. Bagels are mainly served with a savory filling or eaten plain. The seeds give it a nutty or toasty taste for that extra personality.

Process

The biggest difference between the two is how they are cooked. Donuts are (mostly) deep-fried while homemade bagels are blanched before baked.

Homemade Bagel Ingredients

This homemade bagel recipe has only five simple ingredients with optional bits to make it more special. You can easily find the ingredients in your local grocery. You might even have these in your pantry already.

Bread Flour – serves as the body of the bagel. Unfortunately, these are not gluten-free bagels but you can exchange this ingredient with a gluten-free version which we’ll talk about in a little bit.

Sugar – this will give us a pleasant hint of sweetness even when we eat it plainly as it is.

Yeast – of course, we want our homemade bagel to grow in size as well as in texture. The air pockets produced by the yeast makes it a little airy and soft.

Warm Water – this activates the yeast quickly so you wouldn’t have to wait longer.

Salt – this is a common flavor enhancer. It also regulates dough moisture which makes the bagel both extra flavorful and moist.

Different Bagel Recipes

Gluten-free Bagels or Low-carb Bagels

Homemade bagels are often high in carbs due to the glutenous flour. This can be altered by using almond flour. Trust me, it just gets fancier from there. This recipe variation has fewer steps as you don’t really need to blanche or boil the dough before baking.

However, I suggest using the recipe we have for today to have a closer experience to authentic bagels.

No Yeast Bagels

Replacing the yeast with yogurt will do the same thing but not as much. The natural acidity in the yogurt helps create pockets of air as it reacts to the other ingredients.

What to Serve with Homemade Bagels?

Personally, I think the best part about bagels is that you can stuff it with almost anything. From smoked ham to a simple schmear of cream cheese, it’s A-ok.

What I normally do is to use my own special mix by combining some chopped dill and olive oil. If my taste buds had hands they’d probably be clapping right now.

I also love the classic bacon and eggs for a well-prepared breakfast bagel but let me share with you something new. CURED fish! Yes, it might not be the first thing in your mind but give it a try. Totally mind-blowing! Go check out my Cured Salmon Recipe HERE.

Storage Instructions

I suggest that you eat the homemade bagel as soon as it pops out of the oven. These treats stale out quickly, especially when in a damp or moist area.

To avoid this, let the bagels cool down to room temperature before placing them in airtight containers. However, you can use paper bags to store the homemade bagel. The bags help prevent moisture that stales the food out. Just make sure you eat these bad boys within 48 hours. 

Comforting Snack or Brunch Recipes

• Krispy Kreme Doughnuts (Copycat Recipe)
• Fluffy Pancakes
• Scone Recipe
• Banana Bread Muffins
• Soft Pretzel Recipe

How to Make Homemade Bagels

Preparing the dough

Combine warm water, sugar, and yeast in a standing mixer or large bowl. Let it sit until dissolve for about 5 minutes. Add 3 cups of bread flour and salt. If you’re using a stand mixer, switch with the dough hook attachment to proceed, adding a little flour at a time until it forms a stiff firm dough – about 8- 10 minutes. Remove and place in a large bowl. Coat the dough in oil. If you plan to mix by hand, mix it thoroughly until stiff dough forms, then place dough on a lightly floured surface and knead for 8 to 10 minutes or more or until dough is smooth.

Clean the large bowl, oil, and place dough inside. Coat the dough in oil. Cover loosely with a clean cloth and let it rise in a warm, draft-free place for 1 to 2 hours or until doubled. As soon as the dough doubles in size, punch it down and place it on a lightly floured work surface.

Next, divide the dough into 8 pieces, for even bagels use a kitchen scale to measure accurately. Roll the dough on the board to form a ball. Then flatten gently. Dust your thumb or any finger (except for your pinky) with flour and press right in the middle of the ball. Then stretch and shape the dough to form a 1-½-inch hole or an even ring.

Making the Homemade Bagels

Place the shaped dough in a prepared cookie sheet pan. Cover with a damp cloth and let them rest for 10 -12 minutes. Pour water into a saucepan, about ¾ full. Bring to a boil. Cook for 45 seconds; turn and cook for another 45 seconds-60 seconds. The longer you cook the bagel in water, the chewer it is. Remove the bagel(s) with a slotted spoon, and place it on a paper towel to soak up any excess water from the bagels.

Preheat the oven to 425ºF / 220ºC. Line a baking sheet. Set aside. Repeat the process with the rest of the bagels. Finally, brush each bagel with the egg mixture, and sprinkle with your desired topping or seeds. Bake for about 20-25 minutes or until golden brown. Remove from the sheet pans and transfer them to the wire racks to cool. Serve with cream cheese or any of your desired filling.

Watch How To Make It

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