Simply put, to make bagels from scratch, you have to mix flour, yeast, water, salt, and sugar to form a firm dough, then knead and let it rise.

Shape into rings, boil briefly in water, then bake until golden brown and chewy.

In this guide, we will show you everything from ingredients, exact measurements, dough making, shaping, boiling, baking, tips, mistakes, variations, storage, and real results you can expect.

9 Steps on How to Make Bagels from Scratch

First, let’s talk about the ingredients:

Ingredients (Precise Measurements for Perfect Results)

For 8 standard bagels:

Bread flour – 500g (4 cups)

Warm water – 300 ml (1¼ cup, 38–40°C)

Active dry yeast – 7g (2¼ tsp)

Sugar – 20g (1½ tbsp)

Salt – 10g (1¾ tsp)

For boiling:

Water – 2 to 3 liters

Honey or sugar – 1 tbsp

Baking soda – 1 tsp (optional but improves texture)

Optional toppings:

Sesame seeds

Poppy seeds

Everything seasoning

Tools You Need

Large mixing bowl
Clean, flat surface
Baking tray
Parchment paper
Large pot
Slotted spoon

Now, let’s show you the bagel-making process step by step.

Step 1: Activate the Yeast (Very Important Start)

Take warm water, not hot, around 38–40°C. Add sugar and yeast, then mix lightly until everything dissolves. Leave it undisturbed for 5 to 10 minutes.

After that, you should see foam or bubbles forming on top. This confirms that the yeast is active and ready to use. If you do not see any bubbles, the yeast is not working, so you need to start again with fresh yeast.

Step 2: Mix the Dough

Take a large bowl and then add the flour and salt first, then mix them well so the salt spreads evenly. Now pour in the activated yeast mixture slowly. Start mixing using your hands or a spoon until it comes together into a rough dough.

At this stage, the dough may look a bit dry or shaggy, which is completely normal for bagel dough because it is meant to be firm, not soft.

Step 3: Kneading (Builds Structure)

Place the dough first onto a clean flat surface and begin kneading using your hands. Push the dough forward, fold it back, and thoroughly repeat this motion for about 8 to 10 minutes. As you knead perfectly, the dough will become smoother and stronger.

The final texture should feel smooth, slightly firm, and not sticky. Bagel dough is always tighter and firmer compared to pizza dough, so do not expect it to feel soft.

Step 4: First Rise (Fermentation Stage)

Keep the kneaded dough in a lightly oiled bowl so it does not stick. After that, cover the dough with a cloth or plastic wrap and then let it rest at room temperature between 24–27°C for about 60 to 90 minutes.

During this time, the yeast works inside the dough and makes it rise. After resting, the dough should double in size. This step is very important for texture, so do not rush it.

Step 5: Divide and Shape

Take the risen dough out and gently press it down to remove excess air. Divide it into 8 equal pieces, each around 100 to 110 grams. Roll each piece into a smooth ball first.

Then push your thumb through the center of each ball and gently stretch it to form a ring shape. Keep the hole slightly bigger than needed because it will shrink later during resting and baking.

Step 6: Rest Again (Short Rest)

Place the shaped bagels onto a tray perfectly lined with parchment paper, leaving some space between each one. Cover them lightly and let them rest for 15 to 20 minutes.

This short resting time helps the dough relax, making the bagels hold their shape better and improve texture before boiling.

Step 7: Boiling (The Key Step)

Fill a large pot with water and bring it to a gentle boil, not a strong rolling boil. Add 1 tablespoon of honey or sugar into the water, and if you want extra chewiness, add 1 teaspoon of baking soda.

Drop 2 to 3 bagels into the water at a time. Boil each side for about 30 seconds, then flip and boil the other side. If you want a chewier texture, boil each side for up to 60 seconds. This step gives bagels their signature chewy crust.

Step 8: Add Toppings

Remove the bagels from the water by using a slotted spoon and then place them back onto the tray. While they are still wet, sprinkle your toppings like sesame seeds, poppy seeds, or seasoning. The moisture helps the toppings stick properly without falling off later.

Step 9: Baking

Preheat your oven to 220°C (428°F) before baking. Place the tray in the oven and bake the bagels for 18 to 22 minutes. Keep an eye on them as they bake.

You are looking for a deep golden brown color and a slightly crisp outer layer. Once baked, remove them from the oven and then let them cool for at least 15 minutes before eating so the inside texture sets properly.

Here are the best bagel sandwich ideas for breakfast, lunch & brunch for your convenience.

Pro Tips (These Make a Big Difference)

Always use bread flour for the best texture
Do not skip the boiling step
Keep dough firm, not soft
Let the dough rise fully

Easy Bagel Variations You Can Try

Once you learn the basic method, you can easily change flavors and styles at home. These simple variations help you enjoy different tastes without changing the main process too much.

1. Pizza Style	If interested in knowing how to make pizza bagels, add sauce and cheese after baking. Bake again for 5–7 minutes.
2. Crispy Snack	Slice bagels thin, brush with a little oil, and place on a tray. Bake at 180°C for 10–15 minutes until golden and crispy. That’s exactly how to make bagel chips.
3. Sourdough Version	Use sourdough starter instead of yeast. Ferment longer (6–8 hours). That’s exactly how to make sourdough bagels.
4. Quick No-Yeast Option	Mix flour, baking powder, and yogurt. Shape and bake. This works as an easy bagel recipe with yogurt.

Common Mistakes (Avoid These)

Avoid these mistakes while making bagels.

Dough too soft → bagels spread
No boiling → becomes bread
Overproofing → flat bagels
Too much flour → dry texture

Storage and Reheating

Store bagels at room temperature easily for up to 2 days, in the fridge for up to 5 days, and in the freezer for up to 2 months. To reheat, simply toast them or bake at 180°C for about 5 minutes until warm and fresh again.

Wrapping Up

Making bagels at home is not complicated when you follow each step properly. From mixing the dough to boiling and baking, every stage has a purpose. When you understand the process, you get better results every time. Start simple, follow the measurements, and you will quickly master how to make bagels at home with confidence.

Bring Real New York Bagel Taste to Your Event

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Bagels & Co. offers handcrafted bagels, smoked fish, sandwiches, and full Kosher menus prepared by expert chefs. You can easily place your order online for pickup or delivery across New York with just 24 hours’ notice.

Our team also creates custom menus based on your needs, so you can perfectly enjoy your event without stress while we handle the food with care and quality.

Besides, you can check out this guide to learn how to order the perfect bagel.

FAQs

How are bagels made step by step?
You mix flour, yeast, water, and salt to form dough. Then knead, let it rise, shape into rings, boil briefly, and bake until golden. Each step builds the final texture and flavor.

Are bagels just boiled bread?
No, they are not just boiled bread. The dough is specially prepared, shaped, and then boiled for a short time before baking. This process makes them chewy outside and soft inside.

Is bagels healthier than bread?
Bagels and bread are similar, but bagels are denser and can have more calories. If you eat in moderate amounts and add healthy toppings, they can fit into a balanced diet.

Is making bagels difficult?
It looks hard at first, but it becomes easy when you follow the steps carefully. Once you try once or twice, the process feels simple and natural.

How to Make Bagels from Scratch: 9 Key Steps to Follow