These Light & Chewy Homemade Bagels are soft and fluffy on the inside with that signature chewy crust on the outside. Made with simple pantry ingredients, these homemade bagels are easier than you might think, and far fresher and more flavorful than store-bought.
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Unlike dense bakery-style bagels, these have a lighter texture while still maintaining that classic chew that makes bagels so satisfying.
Freshly baked and warm from the oven, they're perfect toasted with cream cheese, layered into sandwiches, or enjoyed simply with butter (or matcha butter).
Why you'll love this recipe
Great texture: soft, light interior with classic chewiness that isn't too dense.
Same day: simple, easy-to-make method with no overnight/cold proofing.
Simple ingredients: with no weird ingredients; better than store-bought bagels.
Freezer-friendly: make a larger batch and keep in the freezer for quick breakfasts.
Hot water scald
This recipe uses a hot water scald, which is in a different ratio than tangzhong (typically used in milk bread) or yudane.
Scalding the dough helps the dough retain more moisture and leads to a softer, tender dough. There is no additional water used in this recipe.
What makes bagels chewy?
The signature chew of a bagel comes from two things:
- a relatively low-hydration dough
- boiling the shaped dough before baking
Boiling gelatinizes the exterior starches, creating that shiny, chewy crust that bagels are known for.
This recipe keeps the texture lighter and softer while still preserving that iconic bagel chew.
Ingredients you'll need
- all-purpose flour: provides structure; or bread flour
- warm water: activates the yeast
- instant yeast: I used instant yeast instead of active dry yeast as typically active dry yeast needs to be activated in warm water first before using, and especially since this recipe does not have a liquid that is at optimal temperature for blooming the yeast
- honey: or granulated sugar; lightly sweetens and feeds the yeast
- sea salt: adds flavor
- vegetable oil: adds softness to the dough
For boiling:
- water
- honey: maltose or brown sugar; gives the bagels shine
- baking soda: helps to give browning color to the bagels
Optional toppings:
- sesame seeds
- everything bagel seasoning
- poppy seeds/onion flakes/flaky salt
- shredded cheese
How to make homemade bagels
Make the scald:
In a mixer bowl, combine the flour with hot boiling water and mix with a spatula until combined (it will look gummy and gloopy). Let cool to room temperature.
Make the dough:
Once cooled, in the same bowl, add in flour, instant dry yeast, salt, vegetable oil and honey.
Add the dough hook attachment and knead for 8-10 minutes, until the dough comes together and is firm and smooth. [It will not be as soft and elastic as other bread dough].
Cover and leave to proof, for about 45-60 minutes at room temperature. (No need to oil the bowl).
Once slightly puffy, divide the dough into 10 equal portions and pre-shape into a round ball and place onto a parchment-lined tray.
Cover and let rest for 30 minutes, until slightly puffy.
Shape each ball into a bagel by poking a hole through the center of the dough and gently stretch to achieve your desired shape, set back onto parchment paper.
Cover and let the dough rest for another 30 minutes, or until puffy.
Boil the bagels:
Fill a large pot with 6 C water, stir in baking soda and honey and bring to a boil.
Gently place the dough into the water and boil for about 30 seconds per side, flipping halfway through.
Remove the bagels with a slotted spoon and place onto a parchment-lined baking sheet.
Sprinkle the tops with desired toppings (sesame seeds, poppy seeds, etc.) while wet.
Bake:
Preheat oven to 425F.
Bake at 425F for 18-22 minutes, or until the tops are golden in color.
Let completely cool on a wire rack before slicing.
Variations
Try adding:
- cinnamon and raisins
- dried cranberry & orange
- minced garlic
- dried blueberries or strawberries
- matcha powder
How to serve
These homemade bagels are delicious with:
- jalapeno honey cream cheese
- smoked salmon
- pizza bagels
- egg sandwiches
- avocado
- chili oil scrambled eggs
How to store homemade bagels
Store cooled bagels in an airtight bag at room temperature for up to 2 days.
Slice and freeze bagels for up to 2 months.
Toast before serving for the best texture.
Expert tips
Prefer more chewy bagels? Use bread flour and boil each side longer in the honey-baking soda liquid.
More browning? Add a little more honey to the boiling water.
The dough for bagels is lower in hydration and tends to be more stiff than other bread doughs.
Fresh bagels are best enjoyed the same day.
For traditional bagel shaping, you can roll the dough out into a log, join the seams together and roll tightly to shape.
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Homemade Light & Chewy Bagels (Same Day)
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
Scald:
- 120 g all-purpose flour or bread flour
- 380 ml hot boiling water
Dough:
- 480 g all-purpose flour or bread flour
- 8 g instant dry yeast
- 12 g fine sea salt
- 20 ml vegetable oil
- 20 ml honey
Boiling:
- 1200 ml (6 C) water
- ½ teaspoon baking soda
- 20 ml honey
Toppings: choose any (optional)
- shredded cheese
- everything seasoning
- black/white sesame seeds
- poppy seeds
- caraway
- onion flakes
- pumpkin seeds/sunflower seeds
- oats
Instructions
Make the scald:
- In a mixer bowl, combine the flour with hot boiling water and mix with a spatula until combined (it will look gummy and gloopy). Let cool to room temperature.
Make the dough:
- Once cooled, in the same bowl, add in flour, instant dry yeast, salt, vegetable oil and honey.
- Add the dough hook attachment and knead for 8-10 minutes, until the dough comes together and is firm and smooth. [It will not be as soft and elastic as other bread dough].
- Cover and leave to proof, for about 45-60 minutes at room temperature. (No need to oil the bowl).
- Once slightly puffy, divide the dough into 10 equal portions and pre-shape into a round ball and place onto a parchment-lined tray.
- Cover and let rest for 30 minutes, or until slightly puffy.
- Shape each ball into a bagel by poking a hole through the center of the dough and gently stretch to achieve your desired shape, set back onto the parchment paper.
- Cover and let the dough rest for another 30 minutes, or until puffy.
Boil the bagels:
- Fill a large pot with 6 C water, stir in baking soda and honey and bring to a boil.
- Gently place the dough into the water and boil for about 30 seconds per side, flipping halfway through.
- Remove the bagels with a slotted spoon and place onto a parchment-lined baking sheet.
- Sprinkle the tops with desired toppings (sesame seeds, poppy seeds, etc), while wet.
Bake:
- Preheat oven to 425°F/218°C.
- Bake bagels at 425°F/218°C for 18-22 minutes, or until the tops are golden in color. If the tops are browning too quickly, cover with aluminum foil. Note: some toppings can brown or scorch quickly, such as cheese or onion flakes.
- Remove from oven and let completely cool on a wire rack before slicing.
Notes
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
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