Filed Under: Bread | Breakfast | How To | Savory | Videos

How to Make Bagels

By Tessa Arias
  |  
March 1st, 2022
4.78 from 110 votes
4.78 from 110 votes

How to Make Bagels that are perfectly chewy, golden brown, and flavorful! This homemade bagel recipe is so easy to make - plus I share tons of topping ideas and bagel tips.

Yield: 10 bagels

Prep Time: 30 minutes

Cook: 30 minutes

Tessa's Recipe Rundown...

Taste: I made everything bagels and asiago bagels, and they were both savory perfection!
Texture: Perfectly chewy and wonderful.
Ease: Not exactly quick and easy, but with the step-by-step video you can totally make your own perfect bagels!
Pros: No need to fly off to NYC for a delightful bagel. Plus you can totally customize the flavors.
Cons: Time consuming and a little messy. Definitely a project for a free afternoon.
Would I make this again? Absolutely! I make batch of these homemade bagels every few months.

This homemade bagel recipe is about a million times better than any store-bought bagels. It’s the closest I’ve come to New York-style bagels at home.

I won’t say they’re exactly like New York bagels because those seem to have some sort of magic power. I will say these are about 1,000 times better than all grocery store bagels. And honestly… most bagels found at bagel shops here in Phoenix.

Making bagels from scratch at home is such a fun baking project. They’re a little messy and time consuming, but totally doable. Especially if you follow along with my video below which shows you exactly how to make bagels. PLUS, I’ve even included a bunch of bagel baking tips and topping customization ideas so you can really get creative.

How to Make Bagels

Ingredients for homemade bagels:

  • Bread flour – The higher protein level in bread flour helps to create that chewy texture that makes bagels so delightful. It’s worth the trip to the grocery store to pick some up. You can use all-purpose flour if you absolutely must, but the texture will suffer.
  • Instant yeast – you can also use active dry yeast, just note your dough may take longer to rise. Learn more about active dry vs. instant yeast here.
  • Fine sea salt – you can also use table salt.
  • Barley malt syrup – order online or find at some health food stores or beer brewing supply stores. You can also use light or dark brown sugar.
  • Lukewarm water – make sure it’s not scorching hot or it may kill your yeast.

What makes a bagel New York-style?

Bagels were brought to North America from Eastern European immigrants in the early 20th century. The debate about what’s most traditional or which style is best is fierce.

New York-style bagels are generally larger, uniformly round with a smaller hole and a chewy, slightly fluffy texture. They’re boiled then baked and generally have a fairly high salt content. On the other hand, Montreal-style bagels are boiled in honey water and baked in a wood-fired oven, caramelizing the exterior more than New York-style bagels. Some New York bagel shops may also bake their bagels on burlap wood planks. Forget what you may have heard about needing NY tap water to make good bagels, that myth has been debunked.

What makes a bagel chewy?

Bread flour is the essential ingredient to creating that distinct chewy bite we all crave in a bagel. Its high protein content creates a stiff dough that holds its shape while baking and develops more gluten for more chew.

Do I have to use bread flour?

I don’t recommend substituting the bread flour with all-purpose flour in this recipe as the texture will suffer. The high protein content in bread flour is what allows the gluten to develop to create a stiff dough that turns into chewy well-shaped bagels. If you’re going to the trouble of making bagels from scratch, you may as well use one of the primary ingredients required for the best texture! Bread flour is the only flour that this recipe has been successfully tested with.

How to knead bagel dough:

For best results, use a larger 6-quart stand mixer fitted with the dough hook attachment, or knead by hand. This is a very stiff dough, and old or small stand mixers may not be up to the task of kneading and may ‘jump’ on the counter or burn out your motor more quickly. Kneading by hand will take about 10 to 15 minutes, depending on your upper body strength. Learn how to knead dough by hand here.

How to shape bagels:

Bagels are made with a basic stiff yeast dough. We basically let the dough rise, shape it into 8 balls, then let those balls rise again. Then, in order to get the bagel shape, you simply use your index finger to poke a hole through the center and twirl it around your finger to stretch that hole out.

How to make my bagels more flavorful AND make them ahead of time:

Besides choosing flavorful toppings or mix-ins, an easy way to develop better flavor in your bagel dough and make them ahead of time to finish off the morning you want to serve them is to allow them to ferment in the fridge for up to 48 hours.

UPDATE: Some people who have allowed their shaped bagels to ferment in the fridge for up to 48 hours have had their final bagels turn out flat. This is likely due to overproofing. For this reason, I would recommend reducing the amount of yeast to 2 teaspoons if you’d like to refrigerate the dough for an extended period. I had also originally recommended using a damp towel to cover the bagels but received reports of people’s towels freezing in the fridge (how cold are your fridges?!) so I have removed that direction.

Directions: Cover your shaped bagels on their baking sheets with plastic wrap and allow to proof in the fridge for 24 to 48 hours to develop more flavor and chewiness. Simply let the bagels come to room temperature before boiling, topping and baking. This is also a great idea if you’re hosting company for breakfast or brunch!

Why do you boil bagels before baking?

In order for the bagels to develop that well-browned exterior and slightly dense chewy texture, they’re actually boiled briefly before baking. This works because the boiling water sets the exterior crust before it hits the oven, preventing the bagels from rising very much while further developing that browned exterior.

The reason we add barley malt to the boiling water is to further develop that browned crust and to give it that distinct flavor we all know and love. I also add a little bit of baking soda to elevate the pH of the water solution to encourage more browning on the bagel’s crust.

Tips for preparing a water bath for bagels:

Use a wide heavy-bottomed pot and add the baking soda and barley malt first before turning the heat up to avoid spillovers. A small mesh or wire skimmer or spider makes quick and easy work of dipping and removing the bagels from the water.

What to put on a bagel:

  • Cream cheese, obvs! Stick with plain or try any flavor you’d like.
  • Lox or gravlax with sliced red onion, tomato, and capers
  • Egg and cheese for a breakfast bagel sandwich situation

How long do bagels last?

Uncut bagels can be stored up to 48 hours in a paper bag (or loosely wrapped in parchment), then sliced and briefly toasted to serve.

Can you freeze bagels?

Yes! To freeze bagels whole, wrap each in plastic then place in an airtight container. To freeze bagels sliced, slice them and place on a baking tray in the freezer until solid. Remove to an airtight container. Toast directly from frozen. Bagels may be frozen for up to 3 months.

Homemade Bagel Topping Ideas & Directions

It’s one thing to know how to make bagels. But it’s another to make any flavor you want! Customize your bagels by using my topping ideas below, or get creative and experiment with different dough add-ins and toppings! The full printable recipe is down below.

Basic toppings

Sesame seeds, poppy seeds, minced onion, or coarse salt as desired

Everything Bagel Topping

1 egg white, beaten
2 teaspoons poppy seeds
2 teaspoons sesame seeds
2 teaspoons onion flakes
2 teaspoons garlic flakes or 1 teaspoon garlic powder
2 teaspoons kosher salt or coarse sea salt
1 teaspoon caraway seeds

Combine all ingredients and sprinkle over egg-washed bagels before baking. Find the full recipe + more tips on homemade everything bagel seasoning HERE.

Asiago Cheese Bagel Topping

10 ounces freshly grated Asiago cheese

Make the recipe as instructed all the way until the water bath. Place the cheese in a shallow bowl. As the bagels come out of the water bath, immediately place them, one at a time, in the cheese. Turn to coat and press to adhere. Transfer back to the prepared baking sheet.

More Homemade Bread & Breakfast Recipes:

4.78 from 110 votes

How to make
Bagels

Yield: 10 bagels
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
How to Make Bagels that are perfectly chewy, golden brown, and flavorful! This homemade bagel recipe is so easy to make - plus I share tons of topping ideas and bagel tips.

Ingredients

Dough:

  • 6 cups (762 grams) bread flour
  • 1 tablespoon (9 grams) instant yeast*
  • 1 tablespoon (18 grams) fine sea salt
  • 1 1/2 tablespoons (32 grams) barley malt syrup or brown sugar
  • 2 cups (473 grams) lukewarm water

Water bath:

  • 2 quarts (64 ounces) water
  • 2 tablespoons barley malt syrup, molasses, or brown sugar
  • 2 teaspoons baking soda

Topping:

  • 1 egg white
  • Desired toppings

Directions

Prepare the dough:

  1. Combine all the dough ingredients in the bowl of a stand mixer fitted with a dough hook. Knead on medium-low speed for about 7 to 10 minutes (or knead vigorously by hand for 10 to 15 minutes). The dough will be stiff yet tacky and hold its shape without spreading. Place the dough in a lightly greased bowl, cover, and let rise until puffy but not necessarily doubled in size, about 1 to 1 1/2 hours.

Shape the dough:

  1. Punch down the dough and transfer to a clean work surface and divide into ten equal pieces. Roll each piece into a tight ball. Cover and let rest for 15 minutes.
  2. Starting with the first ball you formed, pierce one or two fingers through the center to form a hole. Twirl the dough around your fingers to stretch out the hole to about 1 1/2 inches in diameter. Repeat with remaining dough. Place all shaped bagels on two greased parchment lined half sheet pans (5 bagels on each pan).

  3. Cover and let them rest for 45 minutes to 1 hour, or until visibly puffed but not doubled.

  4. Preheat the oven to 450°F.

Prepare the water bath:

  1. In a large wide pot, combine the water, malt syrup, and baking soda. Bring to a boil, then reduce heat to a gentle boil.
  2. Gently transfer bagels, two to four at a time (don't overcrowd the pot), to the boiling water. Cook the bagels for 1 to 2 minutes (2 minutes for a stronger crust and chew), gently flip them over, and continue cooking for 1 minute. Use a skimmer to remove the bagels back to the baking sheet and repeat with the remaining bagels. Beat the egg white with 1 tablespoon of water and brush egg wash on the smooth side of each bagel. Place your desired topping(s) in a shallow dish, and place each bagel, egg white-side down, onto the toppings to coat.

  3. Bake the two pans of bagels for 17-25 minutes, or until they reach your desired brown color and exterior crunch, rotating the pans and switching shelves halfway through. Remove the bagels from the oven and cool on a wire rack for at least 20 minutes.

  4. Uncut bagels can be stored up to 48 hours in a paper bag (or loosely wrapped in parchment), then sliced and briefly toasted to serve.
  5. To freeze bagels whole, wrap each in plastic then place in an airtight container. To freeze bagels sliced, slice them and place on a baking tray in the freezer until solid. Remove to an airtight container. Toast directly from frozen.

Recipe Video

Recipe Notes

*If you don’t have instant yeast, you can always substitute with the same amount of active dry yeast. Simply add the active dry yeast to the warm water and let it proof for 5 minutes before proceeding with the recipe.
*To prep the dough in advance, please see the pink tip box above the recipe for more details on reducing the amount of yeast.
If you can't find barley malt syrup (which I find on Amazon or at Whole Foods), use brown sugar.
Course : Breakfast
Cuisine : American
Keyword : bagels recipe, how to make bagels

This post was originally published in 2016 and updated in 2022 with recipe improvements and new photos. Photos by Joanie Simon.

March Baking Challenge

This recipe was the March 2022 selection for our monthly baking challenge! Every month you can join the challenge by baking the recipe and snapping a photo for a chance to win prizes! Full challenge details here. Check out everyone’s bagels:

Tessa Arias
Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

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Recipe Rating




  1. #
    Rebecca D — March 31, 2022 at 2:07 pm

    These bagels turned out so chewy and flavorful!! I used molasses instead of barley malt and I thought the taste was just fine! I think I should have let them boil a touch longer in the water but the flavor of these bagels are so so good! Recipe was easy to follow (except the part that said “Place all shaped bagels between two greased parchment lined half sheet pans” – I finally realized not to squash them between two pans but divide the batch between two pans!).
    I will definitely be making these on the regular. How wonderful to be able to make quality bagels at home!!

    • #
      Emily — April 1, 2022 at 2:50 pm

      Thanks for your feedback! I totally see how that could be read incorrectly, just updated that section. Glad you enjoyed this recipe!

  2. #
    Rebecca D — March 31, 2022 at 1:38 pm

    Bagels were so thick and chewy with amazing flavor! So excited to be able to make my own bagels of this quality at home! I made my first batch with everything bagel seasoning and a cinnamon and sugar topping (ala panera)- both were AMAZING! I should have let my bagels brown a little more in the oven to get that extra crisp bite – will do next time!

  3. #
    Bevin — March 31, 2022 at 12:25 pm

    I just finished making these and they turned out awesome! My first proof was an hour. I let the rolled balls sit for 15 min and then shaped the dough. I then let them rest again for 35 min. I started the water bath, so by the time they went into the bath it had been about 45 min. They are puffy, crispy on the outside and soft and chewy on the inside. So awesome!

  4. #
    Amy Hoffman — March 31, 2022 at 11:56 am

    I made these bagels last night. They worked put pretty well. I made half cinnamon sugar dusted & half sprinkled with pizza seasoning & shredded parmesan cheese. Mine didn’t rise very well. I might have let the fieldstone rise go too long. I’m sure it was my error, not the recipe. I am looking forward to making them again to see if I can get them to rise taller. They tasted delicious even though they were a bit flat.

  5. #
    Rebecca — March 31, 2022 at 5:19 am

    Loved this recipe, I was able to get a chewy texture just as bagels should be!

  6. #
    Erica — March 31, 2022 at 12:21 am

    These turned out fantastic!

  7. #
    Cathy — March 30, 2022 at 7:33 pm

    Mine didn’t turn out , flat. I know it’s something I did with the yeast, temp, proofing etc

  8. #
    Cathy L — March 30, 2022 at 5:24 pm

    My bagels did not turn out but I know it has to do with the yeast, water, mixing, proofing etc . I will have to try again.

  9. #
    Annemarie Kurpinsky — March 30, 2022 at 1:17 pm

    Everyone in the family loved the bagels and they were gone pretty fast. However, they didn’t transfer to the water bath very easily, and the result was that they ended up wrinkly and flat (they were smooth and puffy before the move). I’m sure that with more practice I’ll get better at the transfer and my bagels will not only taste great, but look great too. The whole process does take quite a bit of time – much longer than the time it took for my kids to gobble up all my hard work.

    • #
      Emily — March 30, 2022 at 3:51 pm

      Sorry to hear about that! What was difficult with the transferring of your bagels, did they get stuck to the parchment? What were you transferring them with?

  10. #
    Joanne johnsen — March 29, 2022 at 5:55 pm

    I was surprised how easy the dough was. I would like to figure out why they weren’t as puffy as I expected but the smell mouth watering. I haven’t tried them yet but I am looking forward to it once they cool.

  11. #
    Roser — March 29, 2022 at 2:03 pm

    This was a little challenging as I had never made bagels before. The flavor is good but go easy with the everthing bagel seasoning. A lot goes a long way. My bagels were flat but still good. I did not refrigerate the dough overnight.

  12. #
    Karen VandenBos — March 29, 2022 at 1:23 pm

    Once again, completely outside of my comfort zone, however, so enjoyed this challenge! The recipe was easy to follow, and it was pretty amazing seeing the bagels come out of the oven looking like actual bagels!! And they tasted great!!

  13. #
    Carla — March 29, 2022 at 12:25 pm

    These bagels are delicious! I definitely feel I could achieve the best looking bagels if I patiently follow all the steps from Tessa! She’s a genius and given me so much appreciation for the science of baking. Either way the taste was top notch, I will definitely try these again!

    • #
      Emily — March 29, 2022 at 1:04 pm

      So glad you enjoyed this recipe, Carla!

  14. #
    Becky Rudella — March 29, 2022 at 12:11 pm

    Fun to make something different with yeast dough – chewy, tasty bagels!

  15. #
    Madison L — March 29, 2022 at 9:06 am

    Holy moly this made such delicious bagels! I did need to bake mine for much longer than instructed, but they were chewy and soft and just so so good!

  16. #
    Madeline Rauch — March 29, 2022 at 8:53 am

    This recipe makes wonderfully chewy bagels! The sugar in the water bath really makes a huge difference! It is a bit time consuming, but not difficult as most of the extra time is pretty hands off so it’s absolutely worth it.

  17. #
    Sarah t — March 29, 2022 at 4:36 am

    Loved these bagels and very doable to make at home!

  18. #
    Sophia T — March 29, 2022 at 4:23 am

    This was such a simple and easy, but extremely delicious recipe! They’re delicious with herbs and garlic on top.

  19. #
    Lesa Cooper — March 28, 2022 at 7:13 pm

    Best bagels ever! My husband said they were the best he had ever eaten!

  20. #
    Lesa Cooper — March 28, 2022 at 7:02 pm

    I never made homemade bagels before. But this is a real game changer! My husband said it was the best bagel he had ever eaten!

  21. #
    Taylor — March 28, 2022 at 6:17 pm

    A bit of a time consuming recipe but so so worth it

  22. #
    Terri Cuomo — March 28, 2022 at 2:11 pm

    These bagels were so fun to make. Way easier than I anticipated! They were delicious! My family raved about them!

  23. #
    Michelle — March 28, 2022 at 1:57 pm

    These were good and recipe was very easy to follow. Made a few with the asiago topping – delicious!

  24. #
    Belinda Bazan-Lara — March 28, 2022 at 12:19 pm

    This bagel recipe was very easy to follow and bagels turned out so well, crusty on the outside and tender insides. Flavor is right on target!!!! Thank you again Tessa for another great recipe!!!!!

  25. #
    Danielle — March 28, 2022 at 11:19 am

    Much easier than I thought. Smelled so good in the oven and came out great.

  26. #
    Catherine — March 27, 2022 at 3:52 pm

    First time making bagels and it was a success! They tasted great. I will definitely make them again. I made cheddar cheese bagels instead of using asiago cheese. My whole family loved them!

  27. #
    Emily — March 27, 2022 at 2:59 pm

    Incredible! Hands down the best plain bagel recipe I’ve ever made my family and I aren’t crazy about super chewy bagels, so I made them with all purpose flour, and they came out exactly how we like them. Thanks for another great recipe!

    • #
      Emily — March 29, 2022 at 1:03 pm

      Thanks for your feedback! Glad to hear the bagels turned out perfectly for you 🙂

  28. #
    Dana — March 27, 2022 at 12:15 am

    LOVE the recipe

  29. #
    Jill — March 26, 2022 at 6:35 pm

    They turned out great

  30. #
    Jill Puhlmann-Becker — March 26, 2022 at 6:34 pm

    They came out great! I know how I’d shape them better next time!

  31. #
    Megan — March 26, 2022 at 3:51 pm

    Mine didn’t turn out the prettiest but they were still really tasty and a lot easier to make then you’d think. I’d definitely try them again.

  32. #
    Caitlin Moran — March 26, 2022 at 10:51 am

    These were a lot of work, but sooo worth it! Perfectly chewy and tender. My family said they were better than our local bagel shop!

  33. #
    Haley — March 26, 2022 at 9:47 am

    Deliciously soft on the inside and chewy on the outside!

  34. #
    Caroline — March 26, 2022 at 4:12 am

    I loved the tender crumb inside. Great flavor and overall fairly easy!

  35. #
    Mae — March 25, 2022 at 11:02 pm

    This was very time consuming from morning to afternoon but most of the time was waiting to proof. I had no idea how easy these were to make that I can’t wait to do make these again.

    • #
      Emily — March 29, 2022 at 12:54 pm

      So glad you enjoyed making this recipe, Mae!

  36. #
    S. Tam — March 25, 2022 at 9:20 pm

    Tried the updated recipe without the overnight rise, but my bagels were still more thin than expected… But very tasty!

  37. #
    Robin — March 25, 2022 at 5:03 pm

    Great taste! Need to try again using the original recipe and no overnight resting. Hoping that will keep them from flattening out.

  38. #
    Fithria — March 25, 2022 at 1:56 pm

    Yummy bagels

  39. #
    Sabrina — March 25, 2022 at 1:35 pm

    The recipe was easy to follow. I proofed overnight and they were beautiful. I had a problem getting them off the parchment paper, resulting in flat dough. I’m inexperienced with yeast recipes, so reshaped and carried on. The results were fine and tasted as expected- delicious.

  40. #
    Mandy — March 25, 2022 at 1:17 pm

    Love this! Easier than I thought it was going to be.

  41. #
    Alexa — March 25, 2022 at 10:26 am

    Delicious bagels! I used barley malt syrup and I swear that made all of the difference. I can’t wait to try more toppings next time.

  42. #
    Victoria — March 24, 2022 at 3:02 pm

    AHHH!!! These are splenderific! Both flavorsome and gorgeous. Added bonus, they are a breeze to make! Definitly my new go-to recipient. TTFN!

  43. #
    Hanna — March 23, 2022 at 7:10 pm

    Great recipe! I let my first rise go too long and they came out a little flat, but great taste! Can’t wait to try it again!!

  44. #
    Katarina Cruz — March 23, 2022 at 2:46 pm

    This was my first attempt at making bagels and this recipe made the process really easy to follow and my bagels turned out successful. The bagels tasted so good and even though I didn’t have barley malt syrup they were still the right amount of sweet and I would totally recommend this recipe!

  45. #
    Michelle — March 23, 2022 at 11:03 am

    The recipe was easy to follow. The photos and video were very helpful to see if the dough was the consistency that it should be. The bagels tasted amazing and it was easy to pick different toppings. This is actually a fun recipe to bake. My only problem is that they turned out flat, which was a bummer. However the taste was still good.

  46. #
    Madison — March 22, 2022 at 5:25 pm

    This recipe is amazing! The brown sugar/ malt syrup makes a big difference from the other recipes I’ve tried. Wait the 24-48hrs!!! It’s worth it!!

  47. #
    Laurie — March 22, 2022 at 3:30 pm

    A little time consuming? Yes but not much. Amazingly chewy, delicious bagels that are WAY better than store bought? Absolutely! I did sesame, everything, asiago, and lemon pepper with fresh dried lemon peel. Devine!

    • #
      Emily — March 25, 2022 at 2:22 pm

      Ooo sounds delicious! Glad you enjoyed this recipe!

  48. #
    Kaylee Aho — March 22, 2022 at 12:01 pm

    My husband and kids loved these! We put cinnamon, sugar and brown sugar on top! I wish they were a little more puffy

  49. #
    jesslyn — March 21, 2022 at 5:01 pm

    i loved it!!

  50. #
    Persis — March 20, 2022 at 7:58 pm

    This is a keeper!Delish!

  51. #
    Josh Lawrence — March 20, 2022 at 5:16 pm

    Wow! Love these! Recipe isn’t too difficult, and the flavor is great. Mine ended up a little lumpy (must have some work to do on my boiling methods, perhaps?), but the flavor and texture were outstanding.

  52. #
    Julie Egan — March 20, 2022 at 3:15 pm

    These bagels are amazing! My teenage son let me know it’s “the best bagel he’s ever eaten!” Easy to follow instructions. Will definitely make again.

    • #
      Emily — March 21, 2022 at 2:49 pm

      So happy to hear that!

  53. #
    Stephanie Smitley — March 20, 2022 at 12:30 pm

    First time making bagels. Directions were easy to follow. Make sure to read them all first! Bagels were delicious! I made them plain because the kids don’t like anything on them. Would definitely make them again!

  54. #
    Kiersten — March 20, 2022 at 9:38 am

    Enjoyed making this for the March baking challenge! Was surprised that I could actually make bagels myself at home.

  55. #
    Gwen — March 20, 2022 at 9:10 am

    Super yummy! My only problem was that they didn’t rise as much as I wanted when I baked them… but was only my second bread recipe that includes yeast, so it was probably a user error

  56. #
    Lisa Villard — March 19, 2022 at 2:22 pm

    I love Tessa’s recipes and the interactions with the other bakers in this community. I did everything wrong that I could have making these bagels. I went to add the salt and took too long, so my scale turned off just as I was adding it… so guessed the amount of salt. I accidentally used the paddle attachment instead of the dough hook for the majority of the kneading time…and then my oven shut off midway through baking!! And they still turned out!!

  57. #
    Melissa Cook — March 18, 2022 at 9:56 pm

    This recipe was really easy to follow. I did run a few experiments with boil times and length of proof and got a few interesting results. The batch I proofed overnight resulted in over-proofed dough. Once I reworked it – the bagels produced had a very chewy texture all around. I also made a batch all in the same day. The barley malt syrup helped the exterior become nice and chewy while the interior was soft and pillowy. I would definitely make this again.

  58. #
    Patty O’Brien — March 18, 2022 at 2:36 pm

    I just recently made this recipe and LOVED it! I didn’t think I would be able to make bagels that tasted as soft, chewy, and fresh as Panera Bread’s or Bruegger’s, but this recipe is did it! The dough was very stiff in the beginning – I thought I had made a mistake when combining the dough ingredients or when kneading, but it all turned out great!

  59. #
    Donna — March 18, 2022 at 11:56 am

    Fabulous! I made herb and cheddar. Amazing with cream cheese and smoked salmon! Making more for Easter

  60. #
    Jackie Kartchner — March 17, 2022 at 7:08 pm

    Super easy to make and tastes way better than store bought bagels. Would definitely be making these again!

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