Making your own bagels is a lot of fun and the result is a delicious bread. Great for an Easter brunch, for example with cream cheese and smoked salmon for a classic bagel.
Homemade bagels isn’t that hard, but it does take some patience. The dough needs to rise twice, and in most recipes it will be cooked after rising. There are also versions where the dough isn’t cooked before baking into the oven.
A bagel is a tasty round roll with a hole in the middle. They’re often topped with cream cheese and smoked salmon, but there are many other toppings that go well with bagels.
You might think bagels come from America, but they actually come from Poland. Jewish immigrants brought the bagel to the United States.
This recipe contains the following allergens. Click on the allergen to search for alternative recipes.
Made by Véronique
Published at 2025-04-03, this recipe is for 8 persons and takes 1 hours 5 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2025-04-25
Make sure 300 ml of water is warm, but not too hot. Stir in the sugar and yeast and let it sit for 10 minutes until it becomes foamy.
Mix the flour and salt, then slowly add the yeast mixture. Knead into a smooth and elastic dough. You can use a mixer or do it by hand.
Cover the dough with a clean kitchen towel and let it rise for 1 hour, or until it has doubled in size.
Divide the dough into 8 equal parts and shape them into balls. Dip your finger in some flour and poke a hole in the middle. Gently move your finger in circles to make the hole a bit bigger.
Place the bagels on a baking sheet lined with baking paper. Lightly oil a piece of cling film and cover the bagels with it. Let them rise once more for about 30 minutes, until doubled in size.
Meanwhile, bring 1.5 liters of water with 50 grams of maple syrup (or honey) to a boil in a medium-sized pan.
Boil the bagels for 1.5 to 2 minutes. Turn them over halfway through an don’t cook them longer than 2 minutes or they will get chewy. Don’t boil too many at once.
Take the bagels out of the water and let them drain on a clean kitchen towel. Then place them back on the baking sheet.
Preheat the oven to 220 degrees Celsius.
Beat 1 egg white with 1 tablespoon of water and brush it over the bagels. Sprinkle with sesame or poppy seeds if you like.
Bake the bagels golden brown for about 15 to 20 minutes. The exact time depends on your oven. You can turn the baking sheet halfway through.
Let them cool on a wire rack and serve with your favourite toppings. Enjoy your homemade bagels!
How long can you store bagels?
You can store bagels at room temperature for a few days or in the fridge for up to a week.
To store them longer, wrap them in cling film and place them in a ziplock bag or container. You can freeze them for up to 3 months.
To make them fresh again, let them thaw slowly, sprinkle them with a little water, and warm them briefly in the oven or airfryer.
What toppings go well on bagels?
For a classic bagel, go with cream cheese and smoked salmon. Here are some other ideas:
avocado and egg
smoked chicken and egg
hummus and roasted vegetables
ham and cheese
tomato, mozzarella, and basil
Per 1 serving / piece:
| Amount | Ingredient | Allergens | Kcal | Carbs | Carbs of which sugars | Fat | Fat of which saturated | Protein | Fibers | Sodium | Iron | Calcium | Magnesium | Potassium | Phosphorus | Copper | Zinc | Iodine | Selenium | Vitamin C | Vitamin D | Vitamin A | Vitamin B1 | Vitamin B2 | Vitamin B6 | Vitamin B12 | Vitamin B11 | Vitamin E | Vitamin K | Vitamin K1 | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 62.5 | gram | white bread flour | gluten | 227.50 | 43.63 g | 0.94 g | 0.94 g | 0.13 g | 7.13 g | 1.75 g | 1.25 mg | 0.63 mg | 12.50 mg | 12.50 mg | 112.50 mg | 62.50 mg | 0.19 mg | 0.69 mg | - | - | - | - | - | 0.08 mg | 0.06 mg | 0.18 mg | - | 21.88 µg | - | - | - |
| 37.5 | ml | lukewarm water | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |
| 0.88 | gram | yeast | 3.55 | 0.30 g | 0.30 g | 0.04 g | - | 0.42 g | 0.16 g | 0.61 mg | 0.04 mg | 0.44 mg | 1.40 mg | 12.25 mg | 1.05 mg | 0.03 mg | 0.07 mg | - | - | - | - | - | 0.11 mg | 0.18 mg | 0.04 mg | - | 25.38 µg | - | - | - | |
| 0.13 | tablespoon | light brown sugar | 7.26 | 1.79 g | 1.79 g | - | - | - | - | 0.38 mg | 0.02 mg | - | - | 0.94 mg | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |
| 0.25 | teaspoon | salt | - | - | - | - | - | - | - | 600.00 mg | - | 0.15 mg | 4.35 mg | 0.08 mg | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |
| 0.13 | egg white | egg | 2.45 | 0.03 g | - | 0.01 g | - | 0.56 g | - | 8.50 mg | 0.01 mg | 0.55 mg | 0.50 mg | 7.75 mg | 1.05 mg | 0.01 mg | - | - | 1.00 µg | 0.02 mg | - | - | - | 0.02 mg | - | 0.01 µg | 0.25 µg | - | - | - | |
| 6.25 | gram | maple syrup | 22.81 | 5.63 g | 5.56 g | - | - | - | - | 0.94 mg | 0.08 mg | 8.75 mg | - | 15.63 mg | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |
| 0.13 | small handful | of sesame seeds | sesame seeds | 8.72 | 0.09 g | - | 0.80 g | 0.12 g | 0.31 g | 0.11 g | 0.75 mg | 0.14 mg | 11.70 mg | 5.25 mg | 6.90 mg | 9.00 mg | 0.02 mg | 0.08 mg | - | - | - | - | - | 0.02 mg | - | - | - | 1.05 µg | - | - | - |
| 0.13 | small handful | of poppy seeds | 4.47 | 0.04 g | 0.03 g | 0.36 g | 0.04 g | 0.18 g | 0.18 g | 0.02 mg | 0.09 mg | 14.00 mg | 3.15 mg | 5.69 mg | 7.44 mg | - | 0.05 mg | - | 0.18 µg | - | - | - | 0.01 mg | - | - | - | - | - | - | - | |
| 276.76 | 51.50 g | 8.62 g | 2.15 g | 0.29 g | 8.59 g | 2.20 g | 612.44 mg | 0.99 mg | 48.09 mg | 27.15 mg | 161.73 mg | 81.04 mg | 0.25 mg | 0.89 mg | - | 1.18 µg | 0.02 mg | - | - | 0.20 mg | 0.26 mg | 0.22 mg | 0.01 µg | 48.55 µg | - | - | - | ||||
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