Homemade Chewy Bakery Bagels Tips, FAQ & printable recipe

Tips for success

For the best texture, weigh your flour if possible. All-purpose flour can vary in moisture, so the dough should feel stiff but not dry. If it is too sticky, add a tablespoon of flour at a time; if too dry, add a teaspoon of water.

Knead for the full 10 minutes — this is what develops the gluten that gives bagels their chew. Let the shaped bagels rest for 10 minutes before boiling; this relaxes the gluten and makes them easier to handle.

When boiling, use a wide pot so the bagels have room to move. Flip them gently with a slotted spoon to avoid deflating them. The sugar in the water is essential for a shiny, golden crust; do not skip it.

After baking, let the bagels cool for at least 5 minutes before slicing so the crumb sets. For the best experience, eat them warm, but they also toast beautifully the next day.

Variations

• Everything Bagels: Skip the mixed seeds and use everything bagel seasoning instead. Press the boiled bagels into the seasoning generously, then bake as directed. The combination of garlic, onion, poppy seeds, and salt gives a savory punch.
• Cinnamon Raisin Bagels: Add 1 teaspoon ground cinnamon to the dry ingredients and knead in 3/4 cup raisins. Omit the seed coating and bake plain. The cinnamon-sugar aroma fills the kitchen, and the raisins add pockets of sweetness.
• Plain Sesame Bagels: Use only white or black sesame seeds for the coating. Toast the seeds briefly in a dry skillet before using to deepen their flavor. The nutty sesame pairs perfectly with cream cheese.
• Cheese Bagels: Fold 1 cup shredded cheddar or Parmesan into the dough after kneading. Omit the seed coating. The cheese melts into the crumb, creating savory pockets. Bake as directed; the cheese may brown slightly on the surface.

Storage and make-ahead

Fridge

Store bagels in an airtight container at room temperature for up to 2 days. For longer storage, freeze. Do not refrigerate bagels, as they will stale faster.

Freezer

Wrap each cooled bagel tightly in plastic wrap and place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature or toast directly from frozen.

Reheat

Slice and toast until warm and crisp. Alternatively, wrap in foil and warm in a 350°F (175°C) oven for 8-10 minutes.

Store cooled bagels in an airtight container or a paper bag at room temperature for up to 2 days. For longer storage, wrap them tightly in plastic wrap and place in a freezer bag. To reheat, slice and toast until warm and crisp. Bagels can also be refreshed in a 350°F (175°C) oven for 5 minutes.

The dough can be prepared through the shaping step and then refrigerated overnight. After shaping, place the rings on a parchment-lined baking sheet, cover loosely, and refrigerate for up to 12 hours.

The next morning, let them sit at room temperature for 30 minutes, then boil and bake as directed. The cold proof develops even more flavor and a slightly tangier taste.

Serving ideas

Serve the bagels warm, split and slathered with cream cheese. For a classic combination, add smoked salmon, capers, and red onion — but the bagels are just as delicious with butter and jam. The chewy texture and seed crust pair well with both sweet and savory toppings. For a breakfast spread, serve them alongside fresh fruit and coffee.

If you are serving a crowd, arrange the bagels on a wooden board with several flavored cream cheeses, such as plain, chive, or vegetable. Let everyone build their own.

The bagels are also excellent as sandwich bases for lunch — try them with turkey, lettuce, and tomato. Whatever you choose, the contrast of crisp crust and soft crumb makes every bite memorable.

Frequently asked questions

Recipe card

Homemade Chewy Bakery Bagels

Prep 25 minCook 21 minRest 45 minTotal 1 h 31 minServes 9

Ingredients

• 1 1/2 cups warm water
• 1/2 cup milk
• 2 1/4 tsp active dry yeast
• 2 tbsp sugar
• 1 1/2 tsp salt
• 1 tbsp unsalted butter, softened
• 4 1/2 cups all-purpose flour
• 2 liters water
• 2 tbsp sugar
• 1/2 cup mixed seeds and sesame
• cream cheese, for serving

Instructions

1. In a large mixing bowl, combine the warm water, milk, active dry yeast, and sugar. Let stand for 5 to 10 minutes until the mixture is foamy. Add the salt, softened butter, and 4 cups of the flour. Stir with a wooden spoon until a shaggy dough forms. Gradually add the remaining 1/2 cup flour, kneading by hand on a lightly floured surface for 8 to 10 minutes, until the dough is smooth, stiff, and elastic.
2. Turn the risen dough out onto a lightly floured surface. Divide it into 9 equal pieces, about 100 grams each. Roll each piece into a smooth ball. Poke a hole through the center of each ball with a floured finger, then gently stretch the hole to about 1 1/2 inches in diameter, forming a ring. Place the shaped rings on a parchment-lined baking sheet, leaving space between them. Cover loosely with a towel and let rest for 10 minutes while the water comes to a boil.
3. Bring 2 liters of water to a rolling boil in a large pot. Stir in 2 tablespoons of sugar until dissolved. Using a slotted spoon, carefully lower 2 or 3 bagels into the boiling water at a time. Boil for 30 seconds, then flip and boil for another 30 seconds. Remove with the slotted spoon and transfer to a wire rack to drain briefly. Repeat with the remaining bagels.
4. While the boiled bagels are still damp, press each one into the mixed seeds and sesame, turning to coat both sides generously. Shake off any excess seeds and place the coated bagels back on the parchment-lined baking sheet, spacing them at least 2 inches apart.
5. Preheat the oven to 350°F (175°C). Bake the bagels for 20 minutes, until the crust is deep golden brown, blistered in spots, and shiny. The internal temperature of the bagels should register 190°F (88°C) on an instant-read thermometer. Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
6. Split the warm bagels and spread generously with cream cheese. Serve immediately while the crust is crisp and the crumb is soft and chewy.

Contains: gluten, milk, sesame

Estimated nutrition per serving

Calories

290

Protein

9 g

Carbohydrates

51 g

Fat

5 g

Automatic estimate from the ingredient list, not laboratory-verified.