These Easy Homemade Everything Bagels are perfectly dense & chewy, and topped with Everything Bagel Seasoning. And they’re SO easy to make with no special equipment or ingredients!
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Homemade Bagels are one of my favourite things to bake and these Easy Homemade Everything Bagels are just the BEST. They’re my favourite weekend breakfast with some cream cheese and fruit or some avocado slices and flaky sea salt, and our kids love them too!
Since we can’t get bagels where we live homemade bagels have become a staple recipe in our house – right up there with No Knead Dutch Oven Bread and my good old trusty Sandwich Loaf Bread. And this might be shocking, but homemade bagels aren’t nearly as hard to make as they seem! These Easy Homemade Everything Bagels are perfectly dense and chewy with the perfect classic bagel crust – topped with Everything Bagel Seasoning of course!
Get my Easy Homemade New York-Style (Plain) Bagels HERE!
Looking for some delicious soup to enjoy with your bagels? You’ll LOVE this Easy Creamy Tomato Soup!
Ingredients for Homemade Everything Bagels
To make homemade Everything Bagels you’ll need:
-
- water
- liquid honey
- yeast
- flour
- salt
- an egg
- Everything Bagel Seasoning – Get it HERE (affiliate link).
That’s it! This homemade bagel recipe is made with basic, simple ingredients that you probably already have in your kitchen!
EASY NO-FAIL HOMEMADE BREAD RECIPES AND BAKING TIPS
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How to Make Homemade Bagels
Making homemade bagels is actually very simple and easy enough for beginning bakers. Follow my simple tips below for the perfect homemade bagels!
- Make the dough. Making bagel dough is SO easy. Simply combine the flour, water, honey, yeast and salt and knead the dough for about 2 minutes. Let the dough rise for about an hour.
- Shape the bagels. Punch the dough down and divide it into 12 pieces. Roll them into balls and make a hole in the middle of each one with your fingers.
- Boil in honey water. Add honey to lightly boiling water and boil each bagel for about 1 and a half to 2 minutes per side. Boiling the bagels is what gives them that perfectly chewy texture, so don’t skip this step!!
- Brush with egg wash. Place the bagels on a baking sheet lined with parchment paper and brush the tops with egg wash, adding some Everything Bagel Seasoning on top.
- Bake to perfection. Bake for about 15-18 minutes and enjoy!
Looking for more delicious homemade bread recipes? You’ll LOVE this Quick and Easy No Knead Artisan Bread and this Easy White Sandwich Bread!
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I hope you love this bagel recipe as much as we do! Let me know in the comments below, what’s your favourite bagel and cream cheese combination? I’d love to know!
KITCHEN PRODUCTS I RECOMMEND:
Looking for even more delicious bread recipes? You’ll LOVE these:
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Garlic Butter Dinner Rolls
-
Healthier Cornbread
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Pumpkin Cornbread Muffins
-
Easy No Knead Artisan Bread
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Easy No Knead Cinnamon Raisin Artisan Bread
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No Knead Honey Cranberry Walnut Artisan Bread
Recipe Video
Watch the video below to see exactly how I make this recipe. You can find more delicious recipe videos on my YouTube channel
EASY NO-FAIL HOMEMADE BREAD RECIPES AND BAKING TIPS
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Easy Homemade Everything Bagels
Recipe: Ingredients
For the bagels:
- 2 1/4 cups warm water
- 4 teaspoons liquid honey
- 1 tablespoon active dry yeast or use instant yeast
- 5 3/4 cups all purpose flour
- 2 1/4 teaspoons sea salt
For boiling:
- 10 cups water
- 1/4 cup liquid honey
For the egg wash:
- 1 egg
- 2 tablespoons water
- 4 tablespoons Everything Bagel Seasoning or use a combination of poppy seeds, black and white sesame seeds, dried granulated garlic and flaky sea salt
Recipe: Instructions
- Add the water, honey and yeast to a liquid measuring cup and set aside for the yeast to begin to grow (about 5 minutes).
- Measure the flour and salt into a large bowl and whisk together.
- Add the yeast mixture to the flour mixture and mix together well with a wooden spoon or a rubber spatula until a rough dough forms.
- Turn the dough out onto a well floured surface and knead for about 10-15 turns until the dough forms a ball and isn't too sticky.
- Add the dough ball back into the bowl and cover with plastic wrap, letting it rise for about 60-90 minutes or until the dough doubles in size.
- Once the dough has risen, turn it out onto your work surface (flour the work surface a little bit, but this dough is a bit on the dry side to don't add too much flour!)
- Add the water and honey to a pot and let it come to a low boil, turning the heat to medium after it boils to maintain a very gentle boil.
- Preheat your oven to 425 degrees Fahrenheit and prepare 2 baking sheets by lining them with parchment paper.
- As you wait for the water to boil, divide the dough into 12 pieces (as evenly sized as possible). Roll each piece into a ball with a smooth surface.
- To form a bagel shape, press your middle and ring finger (together) into the centre of one ball to make a hole right through the middle. Move your fingers gently in a circular motion to make the hole a little bit bigger.
- Then, holding the bagel with your thumbs inside the hole, pick it up off the work surface and stretch it gently to make the hole bigger. The goal is to make the hole a little bigger than you actually want it, as the dough will shrink back slightly during baking.
- Let the bagels you've formed sit on the work surface for about 5 minutes before gently lowering them into the boiling honey water 1 or 2 at a time.
- Let the bagels boil for about 1 and a half to 2 minutes per side. Don't skip this step! This is what gives bagels their chewy texture and perfect crust and baking them without boiling will not give you the same result.
- After boiling, place the bagels on a parchment paper-lined baking sheet (6 bagels per large baking sheet).
- Whisk the egg and water together and brush the mixture lightly over the tops of the bagels.
- Sprinkle the Everything Bagel Seasoning over the top of the bagels generously, dividing the seasoning between all the bagels (use more or less if you like).
- Bake at 425 degrees Fahrenheit for about 15-18 minutes, or until golden brown.
- Let the bagels cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
- Enjoy with some cream cheese, toasted, or however you like!
Recipe: Notes
Overnight Instructions:
Make the dough as directed and rise for one hour at room temperature. Place the bowl in the fridge overnight and in the morning let the dough rest at room temperature for about 10 minutes before forming the bagels, boiling, and baking as directed in the recipe.Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
My daughter and I have been eating a lot of these lately, but not homemade. I think I’ll just have to try making my own. These look super delicious.
Thanks Tatiana!! You should definitely try them out, they are delicious!!
Hi I have a few questions!
1) in the post you say to divide the dough into 8 pieces but the actual recipe says to divide into 12. Is 12 the correct number?
2) I can use either active yeast or instant yeast and the amount won’t change, correct?
3) do I bake with convection setting or just regular? Thanks in advance!! Hoping to make these Christmas morning
Hey! Thanks for catching our mistake. The post has been updated with the right amount which is 12.
Yes, active yeast and instant yeast can be used interchangeably in this recipe.
You can bake with either, whichever one you bake with most often. The best is a combination of convectiomn and a lower heat top burner. What that does, is give you the best of both worlds, the browning benefits of the burner setting and the even baking of the convection. Not all ovens have this setting, but if yours does, this would be best!
Happy baking ☺️
Genius! Your a baking genius! I just adore your blog. Thank you for all the delish recipes. I can’t wait to make these bagels!
Thank you so much! I love to see people that enjoy so much my recipes and tips!! Let us know how the bagels turn out!
These look totally fabulicious, Chrissie!! I’ve been planning to make everything bagels for a while but keep putting it off but now you’ve inspired me to do it! Thanks for sharing another awesome recipe!
You’re welcome Julia! Glad to hear you found the inspiration that you needed!!
This looks like a fun activity and a good reason to invite friends over for brunch!
Pinned and scheduled to share on Facebook!
Yes, totally! We love the recipe also!😊
These look so beautiful and colorful! I’m definitely going to be making these on the weekends. Maybe with a steaming cup of coffee. 🙂
Thank you!! Glad you like the recipe🙂
Ok, you have totally inspired me to make homemade bagels! These look insanely amazing!
Thank you! Really glad to hear that! Let us know how it goes😊
Hi, I tried these & they turned out really great. I am never going to buy bagels now. Just wanted to check if I can make them using whole wheat flour, like the whole wheat flour bagels we buy from the store.
Thanks for your comment Jo-Ann!!
Can you provide a no-knead bagel recipe, preferably using whole wheat?
Sounds like an interesting challenge! I’ll put in on the list and try to come up with it!
I can not eat honey. Is there a substitution for honey that would work in the recipe? This recipe is highly recommended by a family that loves the babes! I’d love to make them, too!
I’m sorry, I have never tried substituting the honey in this recipe so I couldn’t tell you exactly but you could try agave syrup. If you do try it, please let us know! Happy baking ☺️
I have seen on another recipe that you can use Barley Malt Syrup in place of honey, but I hear that it’s hard to find. Plus, you still might want to read the label to make sure you won’t have a reaction to the ingredients.
Great recipe! I wasn’t used to that liquid-y type sponge but this made for excellent bagels! Followed to the T but used syrup instead of honey because I didn’t have any on hand and they still turned out magnificent! Mine looked wrinkly when I boiled them but they turn out beautiful when baked so don’t panic! Thank you for an awesome recipe! These will be a huge hit
I’m so happy you enjoyed it! It sounds like you didn’t have enough dough tension in your bagels so they got wrinkles…for next time, just make sure to form them better and give them more tension and they will come out perfect! Happy baking ☺️
I love these bagels! They’re a hit with the whole family. But I’m wondering why the calories are so high. I plugged them into MFP and it came out to be less than 100calotied/bagel. Thank you!!
Most of the calories come from the flour. 6 cups of flour have roughly 2730 calories. If you divide that by 12 you end up with 230 kcal.
Can this recipe be made with gluten free flour, or will the texture be wrong? Thanks
We’re sorry, we couldn’t tell you as we have never tried it but it should work if you use a gluten free flour that performs similarly to all purpose flour. Happy baking! ☺️
This was my first time making bagels and I was so pleased with how they turned out! I did a variety of flavors and everyone loved them. Thank you for a great recipe! It’s a keeper!
We’re so happy you enjoyed them! Thank you for taking the time to leave your feedback!
These are incredible! I’ve never attempted bagels before and this recipe was super easy and very delicious. The bagels turned out soft and chewy with a crispy outside. I’ll never buy bagels again. Only change I made was actually added some everything bagel seasoning in the dough. Thanks for the recipe!
We’re so happy you enjoyed them! Thank you for taking the time to leave your feedback!
Love these, baked them a little too long the first time but aside from that mistake on my end they are lovely.
We’re so happy you enjoyed them! Thank you for taking the time to leave your feedback!
I have never baked a day in my life, but decided to try this recipe as it seemed simple enough – I followed it exactly and they turned out amazing!
We’re so happy you enjoyed our recipe! Thank you for taking the time to leave your feedback!
I had tried a different recipe and my bagels kept coming out too dense and the wrong consistency. I tried this one and it worked perfectly the first time! The bagels were much closer to a store bought consistency without all the additives. I used a stand mixer to help with the kneading. I love that the recipe makes 12 bagels at a time so I could freeze half. I will keep making these for my family because bagels are my son’s favourite!
Thanks so much for the comment Lindsay, so happy to hear you like the recipe!!