Homemade bagels made with all-purpose flour and topped with everything bagel seasoning. Chewy, soft, flavorful, and easy to make with simple ingredients - bakery-quality bagels from your own kitchen.
Homemade bagels are a true treat, and these ones made with all-purpose flour are wonderfully chewy, soft inside, and lightly crisp outside. With just a few basic ingredients and easy-to-follow steps, you can bake bakery-quality bagels right at home. They smell amazing, taste even better, and are perfect for topping with your favorite spreads.
Why You'll Love This Recipe
How To Make
- Mix 1 ¼ cup warm water, instant yeast, and maple syrup in a small bowl and let it sit for 5 minutes.
- Mix all-purpose flour and salt in the bowl of a stand mixer fitted with a dough hook attachment. Add yeast mixture and knead at low speed for 5-10 minutes until you have a smooth dough. → If the dough is too stiff, you might need to add up to an additional 4 tablespoons (¼ cup) of warm water.
- Grease a large bowl with 1 teaspoon olive oil, place the dough in it and turn until coated in oil, cover with a damp kitchen towel (or plastic wrap), and let it rise in a warm place for 60-90 minutes until doubled in size.
- Meanwhile, mix all ingredients for the everything bagel seasoning in a small bowl.
- Preheat oven to 430°F (220°C) and line two baking sheets with parchment paper.
- Shape The Bagel: Turn the dough out on an unfloured work surface and divide it into 8 equal pieces. Shape each piece into a ball. Then, coat your thumb with flour and press it through the middle of the dough ball to make a hole. Stretch it until you have a 1-inch large hole. Place the bagel on the baking sheet and repeat with the remaining dough balls.
- Boil The Bagel: Heat a large pot with water and 1 tablespoon maple syrup. The water should slightly bubble but not boil. Add 2-3 bagels at a time (don’t crowd the pot), and boil each side for 30 seconds (flip them over using a slotted spoon and a spoon). Remove bagels with a slotted spoon and place them back on the baking sheet.
- Sprinkle immediately with bagel everything seasoning.
- Bake for 15 to 18 minutes, or until lightly golden brown – rotating the baking sheet halfway through. Transfer on a wire rack to cool completely.
Substitutions
- Flour - instead of all-purpose flour, you can use bread flour or spelt flour.
- Maple Syrup - substitute with white or brown sugar.
- Everything Bagel Seasoning - use a seasoning of your choice.
- Gluten-Free – unfortunately, you can’t just swap flour with gluten-free flour to make delicious bagels. But check out this gluten-free bagels recipe from Snixy Kitchen.
Bagel Seasoning Ideas
I recommend going for the Bagel Everything Seasoning made with black and white sesame seeds, poppy seeds, salt, onion, and garlic flakes. Super easy to make at home or use a store-bought seasoning.
Onion and garlic flakes are sadly not available in some countries; in this case, substitute with a pinch of onion and garlic powder!
Or use one of those bagel seasoning ideas to top your homemade bagels with:
- Sesame Seeds – Black or White
- Poppy Seeds
- Plain
- Rolled Oats
- Garlic Flakes
- Onion Flakes
- Sweet: Brown Sugar & Cinnamon
Bagel Topping Ideas
- Cream Cheese – Simple but so good!
- Avocado – Classic! Sprinkle with some salt and pepper.
- Hummus – add microgreens!
- Bagel Sandwich: Fill with Cottage Cheese Tuna Salad or Cottage Cheese Egg Salad
Storage & Freezing Instructions
Store leftovers packed in a Ziploc bag in the refrigerator. Keeps good for five days. Heat in a toaster before serving.
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Freeze bagels in a freezer bag for up to 3 months. Allow thawing overnight at room temperature or in the refrigerator, then warm to your liking. Can also be defrosted in a toaster.
A Note On Flour
Most bagel recipes call for bread flour. The reason is that bread four has a higher protein content than all-purpose flour. Bread flour contains between 11-13% protein, whereas all-purpose flour only contains around 8-11% protein – this is the only difference.
But this also varies highly from brand to brand. For example, in Switzerland and Germany, all-purpose flour contains around 12% protein. So if you go for a brand such as King Arthur Flour, you are good to go with all-purpose flour (11.7%), no need to use bread flour (12.7%). Feel free to read through this interesting How do you choose the right flour? article.
More Bread Recipes You’ll Love
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📖 Recipe
Homemade Bagels
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Ingredients
Bagel Dough
- 4 cups all-purpose flour, or bread flour
- 2 teaspoon salt
- 1 ¼ cup warm water, up to 1 ½ cup (360ml)
- 2 teaspoon instant yeast, or active dry yeast
- 1 tablespoon maple syrup
- 1 teaspoon olive oil
Water Bath
- 2 quarts water
- 1 tablespoon maple syrup
Everything Bagel Seasoning
- 2 tablespoon white sesame seeds
- 1 tablespoon black sesame seeds
- 1 teaspoon poppy seeds
- a pinch dried minced onion, or 1 teaspoon dried garlic flakes
- a pinch dried minced garlic, or 1 teaspoon dried garlic flakes
- a pinch sea salt
Instructions
- Mix 1 ¼ cup warm water, instant yeast, and maple syrup in a small bowl and let it sit for 5 minutes.
- Mix all-purpose flour and salt in the bowl of a stand mixer fitted with a dough hook attachment. Add yeast mixture and knead at low speed for 5-10 minutes until you have a smooth dough. → If the dough is too stiff, you might need to add up to an additional 4 tablespoons (¼ cup) of warm water.
- Grease a large bowl with 1 teaspoon olive oil, place the dough in it and turn until coated in oil, cover with a damp kitchen towel (or plastic wrap), and let it rise in a warm place for 60-90 minutes until doubled in size.
- Meanwhile, mix all ingredients for the everything bagel seasoning in a small bowl.
- Preheat oven to 430°F (220°C) and line two baking sheets with parchment paper.
- Shape The Bagel: Turn the dough out on an unfloured work surface and divide it into 8 equal pieces. Shape each piece into a ball. Then, coat your thumb with flour and press it through the middle of the dough ball to make a hole. Stretch it until you have a 1-inch large hole. Place the bagel on the baking sheet and repeat with the remaining dough balls.
- Boil The Bagel: Heat a large pot with water and 1 tablespoon maple syrup. The water should slightly bubble but not boil. Add 2-3 bagels at a time (don't crowd the pot), and boil each side for 30 seconds (flip them over using a slotted spoon and a spoon). Remove bagels with a slotted spoon and place them back on the baking sheet.
- Sprinkle immediately with bagel everything seasoning.
- Bake for 15 to 18 minutes, or until lightly golden brown – rotating the baking sheet halfway through. Transfer on a wire rack to cool completely.
Notes
- Keeps Fresh: Store bagels for 5 days in a Ziploc bag in the fridge. Toast & enjoy!
- Freeze bagels for up to 3 months in a Ziploc bag, thaw overnight in the refrigerator or at room temperature, then toast.
Nutrition
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I made these and they were so good! The next day I switched out the everything seasoning and made some with cinnamon in the flour mixture and added raisons after the rise. They were so amazing too!
Happy to hear, Melis! 🙌❤️ Your modification sounds delicious!
I love this recipe, It is my new go to for fresh bagels in the morning. I use a bread flower and several tbs’s of honey dissolved in my yeast mixture. They are great with some pear preserves, Thank You ♥️
Glad to hear, Ian! ❤️