These homemade bagels are surprisingly easy to make, and so delicious! They’re a pantry staple that tastes way better when it’s homemade!
I started cooking from scratch out of necessity a long time ago, when we were broke students with small children and trying to make ends meet. My tiny grocery budget didn’t stretch very far when it came to processed foods or store-bought bakery items, but I could afford most of the basics (flour, sugar, milk, butter, etc.) and from there the sky was the limit! I learned how to bake my own bread, make cookies and brownies, cook soups and stews, and even make pantry staples at home. Now that finances aren’t so tight and I’m busy trying to keep up with four kids, I spend less time making things from scratch and buy more things at the store. But when I have a free afternoon here or there or just want a new challenge, it’s still really fun to experiment!
These homemade bagels are one of my favorite things to make from scratch, and my kids love them. They’re chewy on the outside, but soft and fluffy in the middle. Best of all, they only take a few hours to make. I usually double the recipe and freeze most of the bagels so my kids can pull them out as needed for easy breakfasts on school mornings. They are so delicious!
Homemade BagelsPrint Recipe
- 2 cups warm water
- 2 packets active dry yeast
- 2 tablespoons honey
- 1 teaspoon salt
- 4 1/2 – 5 1/2 cups flour
- 1 tablespoon brown sugar
- 1 egg
- 1 tablespoon water
- In a large bowl or the bowl of a stand mixer, combine the warm water, yeast, and honey. Let sit until bubbled and foamy. Add the salt and 4 cups of flour, and mix until combined. Add the remaining flour, 1/4 cup at a time, until a smooth and non-sticky dough forms (I used about 5 cups total). Knead until elastic, then place in a lightly greased bowl to rise until doubled in size, about one hour.
- After one hour, punch down the dough and divide into 15 equal sized pieces (about 3 ounces each). Roll each into a ball and place on a lightly greased baking sheet. Cover and let rise 30 minutes. After thirty minutes, push your finger through the middle of each bagel to make a bagel shape and return to the baking sheet. Preheat the oven to 400.
- Bring a large pot of water to a boil and add the brown sugar. Add bagels to the water, 3-4 at a time, and cook for two minutes, then flip and let cook for another 30 seconds. Return the bagels to the baking sheet and continue with the remaining bagels (you will most likely need another baking sheet).
- In a small bowl, whisk together the egg and water. Brush the egg mixture over the top of each bagel. Bake 28-35 minutes, or until the cheese is golden. Remove and let cool before slicing and serving.