I don’t think there’s a better breakfast than a bagel with cream cheese, salmon, or avocado. The filling possibilities are endless, and I never get tired of making them because they’re a guaranteed hit for any occasion. Here’s the recipe for homemade bagels, explained step by step.
Bagels are soft, fluffy rolls, especially popular in the United States. They are characterized by their round shape with a hole in the center, and can be topped with seeds, cheese, or enjoyed plain.
Making them is very simple, although one step in the recipe is particularly unique: before baking, they are blanched in water. This process gives them a spongy texture and a soft, tender exterior.
They can be filled with countless ingredients, both savory and sweet. I like to enjoy them simply with cream cheese or avocado, although they are irresistible any way you serve them.
Table of Contents
How to Make Homemade Bagels?
Recipe Details
- Preparation time: 10 minutes
- Cooking time: 18 minutes
- Total time: 28 minutes
- Dish: Light dinner, bakery
- Keywords: Bagel, homemade bagel, bagels
- Servings: 6 portions
- Author: Bea López
Ingredients
| Ingredient | Quantity |
|---|---|
| Wheat flour | 450 g |
| Lukewarm water | 125 ml |
| Fresh yeast | 15 g |
| Salt | 8 g |
| Sugar | 5 g |
| Egg white | 1 |
| Melted butter | 30 g |
| Sunflower oil | ½ teaspoon |
| Sesame seeds | To taste |
| Egg yolk | 1 |
| Milk | 5 ml |
How to Make Homemade Bagels?
- In a bowl, mix crumbled fresh yeast, wheat flour, warm water, salt, sugar, egg white, and melted butter.
- Transfer the dough to a work surface and knead for a few minutes until you obtain a smooth, homogeneous dough. A food processor can also be used.
- Grease a bowl with sunflower oil, place the dough inside, cover with a cloth, and let it rest for 1 hour until it doubles in volume.
- Transfer the dough to a surface and degas it gently by pressing it with your fist a couple of times. Knead briefly again for about one minute.
- Weigh the dough and divide it into 8 equal portions.
- Roll each portion into a ball and form the bagels by making a large hole in the center.
- Cover with a cloth and let rest for 10 minutes.
- If the hole has closed too much, reopen it with your hands so it does not close during baking.
- Bring a pot of water to a boil. This is a key and unusual step.
- Submerge each bagel in boiling water for 10 seconds.
- Remove them with a slotted spoon, drain excess liquid, and place on a baking tray lined with parchment paper.
- Mix the egg yolk with the milk and brush each bagel. Sprinkle sesame seeds on top.
- Bake in a preheated oven at 210°C (410°F), top and bottom heat, for 25 minutes or until golden brown.
- Remove from the oven and let cool on a wire rack.
- Once cooled, slice in half and fill to taste with Serrano ham, smoked salmon, arugula, or cream cheese.
Video Guide 📽️
Easy-to-Prepare Summary
- Mix all dough ingredients.
- Knead for 15 minutes.
- Form a dough ball.
- Let rise for 1 hour.
- Degas the dough.
- Divide into 8 portions.
- Shape into balls and form holes.
- Rest for 20 minutes.
- Boil water and scald the bagels.
- Drain and place on a rack.
- Preheat oven to 220°C (425°F).
- Brush with beaten egg and add seeds.
- Bake for 15–20 minutes and cool completely before eating.
What to Serve With Homemade Bagels
Homemade bagels can be eaten plain or filled however you like. One of the most popular combinations is cream cheese and smoked salmon, but other great options include:
- Goat cheese spread with roasted peppers
- Tomato, arugula, and avocado salad
- Cream cheese with fresh herbs
The possibilities are truly endless.
Notes:
- This bagel recipe is a savory version due to the topping used. If you want neutral bagels, simply add seeds on top so they can be paired with both sweet and savory fillings.
- The “Everything but the Bagel” seasoning can also be used in salads, soups, popcorn, avocado toast, and many other dishes.
Nutritional Facts (Approximate, per bagel)
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Carbohydrates | 45 g |
| Protein | 9 g |
| Fat | 6 g |
| Saturated Fat | 3 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 380 mg |
Frequently Asked Questions
Can I freeze homemade bagels?
Yes. Once completely cooled, store them in an airtight bag and freeze for up to 2 months.
Why do bagels need to be boiled?
Boiling creates the classic chewy texture and helps the bagels hold their shape during baking.
Can I make them without seeds?
Absolutely. You can leave them plain or use other toppings like cheese or dried herbs.
Conclusion
Making homemade bagels is easier than it looks and delivers amazing results. With their soft interior, golden crust, and endless filling options, these bagels are perfect for breakfast, brunch, or light meals. Once you try them, they’re sure to become a regular favorite in your kitchen.
