There are some things that are just so much better homemade, and bagels are definitely one of them.
These homemade bagels are soft and fluffy in the middle, chewy on the outside and surprisingly simple to make. You don’t need a sourdough starter, a complicated fermentation schedule or any fancy equipment just a handful of basic ingredients and a little bit of time.
They’re the kind of recipe I love having up my sleeve for slow weekend breakfasts, easy lunches or those moments when I realise we’ve somehow run out of every decent bread option in the house.
And if you happen to have sourdough discard sitting in the fridge?
Even better.
I’ve included a really simple sourdough discard variation below, so you can turn these into slightly tangy, chewier bagels without needing to wait for a long sourdough fermentation.
Why you’ll love these homemade bagels
These aren’t the super dense, hard to chew bagels you sometimes get from the supermarket.
They’re soft and fluffy inside while still having that lovely chewy exterior that makes a bagel a bagel.
The dough is also much easier to work with than you might expect.
Bagel dough is intentionally quite firm, so don’t worry if you’re used to making bread doughs that are much softer and stretchier. This dough should feel sturdy and only slightly tacky.
And because we’re using yeast, you don’t have to plan around your sourdough starter.
You can mix the dough, let it rise, shape your bagels, boil them and have fresh homemade bagels ready in a couple of hours.
Honestly, not bad for a loaf of bread that looks this fancy.
Yeast bagels vs sourdough bagels
If you love sourdough, I also have a [sourdough bagel recipe] that uses an active sourdough starter and a longer fermentation.
They’re delicious, but sometimes you just want a bagel without having to think about your starter.
That’s where this recipe comes in.
The yeast version is quicker, more predictable and perfect when you want fresh bagels the same day.
And if you’re already making sourdough, there’s a third option…
Keep reading.
Making the bagel dough
Start by combining your ingredients to form a firm dough.
If you’re using active dry yeast, you’ll activate it in warm water with your sugar or honey first. If you’re using instant yeast, you can skip this step and mix it straight in with the flour.
Once the dough comes together, knead it for around 8–10 minutes.
This is one recipe where you really want to knead the dough properly.
You’re looking for a smooth, firm dough that’s only lightly tacky. It should feel noticeably stiffer than a typical bread dough.
If it feels a little dry, don’t panic. Add water gradually, just a tablespoon at a time.
You don’t want to turn it into a soft, sticky dough.
Let the dough rise
Once your dough is kneaded, cover it and leave it somewhere warm to rise.
It only needs around 60–90 minutes and doesn’t necessarily need to double in size.
You’re looking for the dough to become noticeably softer and slightly puffy.
This is one of the reasons I love yeast bagels. The whole process is relatively quick compared with a naturally fermented sourdough version.
Shaping homemade bagels
Once the dough has risen, divide it into eight equal pieces.
Shape each piece into a tight ball before making a hole through the centre.
And here’s a little bagel tip: make the hole bigger than you think you need to.
The dough will puff up as the bagels cook, and that little hole has a habit of disappearing if you make it too small.
Gently stretch each one until you have that classic bagel shape, then let them rest for another 15–20 minutes.
They don’t need to look perfect.
In fact, I think slightly wonky homemade bagels are infinitely more charming than perfectly identical ones.
Why do you boil bagels?
This is the step that turns your bread dough into a proper bagel.
Before baking, the shaped bagels are briefly boiled in water with a little sugar or honey.
It might seem strange the first time you do it, but it’s what helps create that characteristic chewy exterior.
The longer you boil them, the chewier they’ll become, so you can adjust the boiling time depending on the texture you prefer.
Once they’ve had their little bath, add your toppings while they’re still wet and get them straight onto the baking tray.
My favourite bagel toppings
This is where you can completely make these your own.
Keep them plain and let the bagel itself shine, or load them up with:
- Sesame seeds
- Poppy seeds
- Everything bagel seasoning
- Flaky sea salt
- Grated cheese
Personally, I’m a big fan of a generous amount of cream cheese on a toasted homemade bagel.
But you could also use them for breakfast sandwiches, smoked salmon and cream cheese, egg and bacon, chicken salad or basically anything else that deserves to be put between two delicious pieces of bread.
Got sourdough discard? Don’t throw it away.
If you’ve been making sourdough, you’ll know the discard situation.
You feed your starter.
You remove some.
You tell yourself you’re going to use it.
And suddenly there’s a suspicious little jar of discard taking up permanent residence in your fridge.
These bagels are a great way to use it.
You don’t need to change the whole recipe or wait for the discard to ferment the dough. Instead, you can simply replace some of the flour and water with your sourdough discard.
The rule is really easy to remember:
For every 100g of 100% hydration sourdough discard, remove 50g of flour and 50g of water from the recipe.
So if you’re using 200g of discard, remove 100g of flour and 100g of water.
That’s it.
The yeast still does the work of rising, while the discard adds a subtle sourdough flavour and a slightly chewier texture.
It’s basically the best of both worlds.
And if you want to go all the way and make naturally fermented bagels without commercial yeast, try my sourdough bagels recipe.
How to store homemade bagels
Homemade bagels are best fresh, but they’ll keep for a few days in an airtight container or bag.
If you’re not going to eat them quickly, freeze them.
I recommend slicing them before freezing so you can take one straight from the freezer and pop it into the toaster whenever you want one.
It’s one of those little freezer habits that makes homemade food feel ridiculously convenient.
Can you freeze homemade bagels?
Absolutely.
Let them cool completely, slice them and freeze them in an airtight freezer bag or container.
There’s no need to thaw them first just pop them straight into the toaster.
They’re particularly good this way because the outside gets beautifully crisp while the inside stays soft.
Homemade bagels from scratch
I love recipes like this because they don’t need to be complicated to be worthwhile.
You don’t need to make everything from scratch.
You don’t need to spend your entire weekend in the kitchen.
But learning how to make a few of those everyday staples yourself can make such a difference.
Bread, yoghurt, bagels, sauces, little pantry staples…
One thing at a time.
These bagels are a pretty good one to add to the list.
Soft & Chewy Homemade Bagels
You’ll find the full recipe, quantities and step-by-step instructions below.
Soft & Chewy Homemade Bagels
Ingredients
Equipment
Method
- Combine the warm water, sugar or honey and yeast in a bowl. Leave for 5–10 minutes until foamy. If using instant yeast, simply add it to the flour.
- Add the flour, salt, oil if using, and sourdough discard if making the discard version. Add the water and remaining ingredients and mix until a dough forms.
- Knead the dough for 8–10 minutes until smooth, firm and only lightly tacky. Bagel dough should feel much stiffer than bread dough.
- Cover the dough and leave at room temperature for 60–90 minutes. The dough should become slightly puffy but doesn’t need to double in size.
- Divide the dough into 8 equal pieces.
- Roll each piece into a tight ball, then poke a hole through the centre and gently stretch it into a bagel shape.
- Place the shaped bagels on a lined tray and leave them to rest for 15–20 minutes.
- Bring a large pot of water to a gentle boil and stir in 1 tablespoon of sugar or honey.
- Carefully place the bagels into the boiling water in batches and boil for 30–45 seconds per side.
- Remove the bagels with a slotted spoon and drain briefly.
- Add any desired toppings while the bagels are still wet.
- Preheat the oven to 220°C conventional or 200°C fan bake.
- Bake for 18–22 minutes, or until deep golden brown.
- Allow the bagels to cool slightly before slicing and serving.
Notes
More homemade bread recipes
If you’re building up your from-scratch kitchen, you might also like:
How to Make a Sourdough Starter
And if you’re looking for more ways to use your sourdough discard, keep an eye out for my other discard recipes because that jar in the fridge doesn’t have to end up in the bin.
Frequently Asked Questions
Are homemade bagels difficult to make?
Not at all. The dough is quite straightforward, and because this recipe uses yeast, you don’t need to manage a sourdough fermentation. The main extra step compared with regular bread is boiling the shaped bagels before baking.
Why do you boil bagels before baking?
Boiling helps create the classic chewy bagel crust and gives the outside of the bagel its distinctive texture.
Can I use sourdough discard in this bagel recipe?
Yes. You can replace some of the flour and water with 100% hydration sourdough discard. For every 100g of discard, remove 50g flour and 50g water from the recipe.
Does sourdough discard make the bagels taste sour?
It adds a subtle sourdough flavour, but because the recipe still uses commercial yeast and has a relatively short fermentation, the flavour won’t be as pronounced as a fully fermented sourdough bagel.
Can I use instant yeast instead of active dry yeast?
Yes. Use 1½ teaspoons of instant yeast and mix it directly into the flour. There’s no need to activate it in the water first.
Why is my bagel dough so firm?
That’s exactly how it should be. Bagel dough has a lower hydration than many bread doughs, which helps create that dense, chewy texture. If the dough is genuinely too dry to knead, add water gradually, one tablespoon at a time.
How long do homemade bagels last?
They’re best fresh, but they’ll keep for a few days when stored in an airtight container. For longer storage, slice and freeze them.
What toppings can I put on homemade bagels?
Sesame seeds, poppy seeds, everything bagel seasoning, flaky salt and cheese are all delicious. You can also leave them plain and add your toppings after toasting.
