Plain Bagel Recipe

This homemade bagel recipe has been a family favorite in my kitchen for more than ten years, way before I got into making sourdough breads. It's reliable and easy enough for anyone to make, even if you've never baked bread before.

They come out golden brown and chewy on the outside, soft inside, and full of that classic bagel flavor that beats anything you'll find at the store.

These bagels taste amazing fresh out of the oven, but they also freeze beautifully, so you can always have a few ready to toast up in the morning.

My sourdough bagel recipe is just as good, but this one wins for being quick, consistent, and easy to fit into any schedule.

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Ingredients For Plain Bagel Dough
Equipment Needed To Make Plain Bagels
How to Shape Bagels
Why Do We Boil The Bagels
How To Get Perfectly Golden Bagels
Recommended Toppings For Your Bagels
Make Ahead Instructions
Storage
Bagel Pairings: What Goes Well With Plain Bagels?
FAQ
Plain Bagel Recipe
Related Recipes
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Ingredients For Plain Bagel Dough

You only need five simple ingredients to make a plain bagel dough that's smooth, elastic, and easy to handle.

Flour: This recipe calls for bread flour, but yes, you can use all-purpose flour and here is why:

Bread flour is typically recommended for bagels because it has a higher protein content (usually around 12-13%) compared to all-purpose flour, which is closer to 10-11%. The extra protein means more gluten forms when the dough is mixed and kneaded, giving classic bagels their signature chewy, dense texture and strong structure. That structure helps trap gas and hold shape during boiling and baking, which is ideal for that traditional, firm New York-style bagel.

But if you're not aiming for a super dense or high-gluten result, all-purpose flour is a great choice. It has enough protein to create good texture and chew, but less gluten strength means the dough doesn't trap as much gas. The result is a slightly softer, more tender bagel - still chewy, but not tough or overly bready. It's also easier for beginners to handle because the dough feels less stiff and easier to shape.

Warm water: to hydrate the flour and activate the yeast.
Yeast: You can use any type of yeast, but this recipe was developed using the instant kind.
Salt: for flavor
Sugar: also for flavor

See recipe card for quantities.

Notice this dough is partly enriched. It's still fairly lean since there are no eggs or butter, but it isn't a true lean dough because it contains sugar, as most bagel recipes do.

Equipment Needed To Make Plain Bagels

You can knead this dough by hand, although it's a pretty stiff dough that needs to be kneaded enough to develop strength, so it can feel like a workout.

You can use a stand mixer, which is what I used for these pictures and video to show you how approachable this recipe can be, but keep in mind that you will need to hold your mixer down for 10 minutes of mixing and it will get hot. Depending on how old your mixer is, it might need breaks, but don't we all? Doubling the recipe might be though.

I recommend using a mixer capable of mixing all kinds of dough with easy, specially if you are thinking about making these in bulk to freeze, gift or sell. This is the mixer I use, love and recommend (use code MARIA to get a discount and free shipping).

You'll also need a food scale if you want your bagels to be perfectly uniform in size. If you don't have one, simply divide the dough into four equal pieces, then cut each piece in half to make eight bagels.

Other necessary equipment includes:

A large pot to boil your bagels in. A 6qt Dutch oven would be great for this and also for baking other types of bread.
A baking sheet, such as this ½ baking sheet that fits 8 bagels perfectly
Parchment paper liners for your baking sheets

How to Shape Bagels

In this recipe, I'm showing you the simplest way to shape bagels:

Divide and roll the dough pieces into balls. Let them rest for 10 minutes.

Poke a hole in the center with your fingers, and gently stretch it until it's about 1.5 inches wide.

There are more advanced shaping methods that create a more uniform look, but we'll save those for another recipe.

Why Do We Boil The Bagels

Boiling the bagels is what makes this simple bread dough into a real bagel. You shouldn't skip this step as it is what gives bagels it's characteristic shine and chewy texture.

When the shaped bagels hit the boiling water, the heat quickly gelatinizes the starches on the surface of the dough. This sets the crust early, forming a thin, glossy coating that locks in moisture and prevents the bagels from expanding much in the oven, which is why they stay dense rather than fluffy like regular bread.

Gently drop the bagels in boiling water with honey, barley malt syrup, or molasses.

Boil for 1 minute on each side, and briefly blot bottoms with a paper towel,
keeping tops wet for toppings.

How To Get Perfectly Golden Bagels

Adding ingredients like honey, barley malt syrup, or molasses to the boiling water deepens the flavor and gives the crust a beautiful golden color during baking.

Recommended Toppings For Your Bagels

What I love most about this recipe is its flexibility. You can keep them plain, or top them with sesame seeds, everything bagel seasoning, cheese, or cinnamon sugar. Each variation feels new and exciting without changing the base recipe.

Here are some great topping ideas for your bagels:

Everything but the bagel seasoning - Follow my Everything Bagel Recipe.
White or black sesame seeds - simple, nutty, and toasty when baked.
Poppy seeds - traditional and slightly crunchy.
Cheddar and jalapeño - savory with a little kick.
Cinnamon sugar - Follow my Cinnamon Sugar Bagel Recipe.
Garlic or onion flakes - for a strong, aromatic flavor.
Asiago or parmesan cheese - Follow my Asiago Bagel Recipe.
Everything sweet mix - sugar, cinnamon, and a sprinkle of coarse salt for a fun twist.

Baking Tip

Bake using your oven's middle rack for best results.

Make Ahead Instructions

After shaping your bagels, place them on a parchment-lined baking sheet lightly dusted with semolina flour to avoid sticking. Cover the tray with plastic wrap and refrigerate overnight (up to 18 hours).
This slow cold rise allows the dough to develop deeper flavor and makes the bagels easier to handle the next day. When ready to bake, remove them from the fridge and let them sit at room temperature for 20-30 minutes while you bring your water to a boil. Then boil and bake as usual.

If you need to make them even earlier, you can freeze the shaped, unboiled bagels on a tray covered with plastic wrap until solid (about 2 hours), then transfer to a freezer bag. When you're ready to bake, thaw them overnight in the fridge, let them rest for 30 minutes at room temperature, then proceed with boiling and baking.

Storage

Once baked and cooled completely, store bagels in an airtight container or zip-top bag at room temperature for up to 4 days.
For the best texture, avoid refrigerating them - refrigeration tends to dry them out and make them stale faster. Instead, freeze if you won't eat them within two days.

To freeze, slice the bagels in half first (it makes reheating easier later). Place parchment between halves, then store them in a freezer-safe bag or airtight container for up to 3 months.

Thaw overnight in the refrigerator and toast or warm in a 350°F (175°C) oven for about 5-7 minutes, or bake from frozen in a preheated 350°F oven for 10-12 minutes until soft and warm.

Reheating tip

Lightly mist or brush the cut sides with water before heating for a fresher, just-baked texture.

Bagel Pairings: What Goes Well With Plain Bagels?

We love smearing cream cheese on bagels, but have you tried...

Flavored cream cheese - my favorites are berry, maple pecan, or herb and garlic.
Butter and honey - warm, comforting, and simple.
Nut butter - peanut, almond, or cashew butter with sliced banana or strawberries.
Cinnamon sugar butter - perfect for breakfast or dessert.
Jam or preserves - strawberry, raspberry, or apricot.
Ricotta cheese and fruit - fresh berries, figs, or peaches with a drizzle of honey.
Chocolate hazelnut spread - especially good on cinnamon or chocolate chip bagels.
Sandwiches - like egg and cheese, pesto and mozzarella, ham and cheese, etc

FAQ

Why did my bagels turn out flat?

Flat bagels usually happen when the dough is under-kneaded or overproofed.
If the dough isn't kneaded enough, it won't develop enough gluten to trap air and hold its shape during boiling and baking. Make sure you knead until the dough feels smooth, elastic, and slightly bouncy when pressed.
We are using instant yeast which causes the dough to rise fast, so you must move quickly through the steps. If your dough rises too long, it becomes weak and collapses easily once it hits the boiling water. To avoid this, keep an eye on your proofing time following the instructions on the recipe.

Why is my bagel crust too tough?

A tough crust usually means the bagels were boiled for too long. Boiling sets the crust early, and a long boil gives you an overly thick, chewy exterior. For the best texture, keep the boil short - 1 minute per side is plenty.
If you prefer a softer crust, you can even reduce it to 30-40 seconds per side. The bagels will still have that signature chew but stay lighter and easier to bite.

Should I egg wash the bagels to get that golden, shinny crust?

In my experience, all you need to do to get a golden, shinny crust is boil the bagels in water with honey, barley malt syrup, or molasses, as explained in the recipe. Other recipes might call for baking soda instead of the ingredients I recommend here, and in those cases you might need to do an egg wash before baking.

What exactly are bagels?

Bagels trace their roots to 17th-century Poland, where Jewish communities made them as a festive bread for special occasions or as gifts during childbirth due to their symbolic meaning of life and eternity. The name likely comes from the Yiddish word beygal, meaning "ring" or "bracelet." Immigrants brought bagels to New York City in the late 1800s, where they became a bakery staple sold by pushcart vendors and later in delis - still boiled before baking, keeping that signature chewy texture that defines a true bagel.

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