5-Ingredient Homemade Bagels

There’s something so satisfying about making your own bagels, that golden, chewy crust, soft center, and fresh-baked scent filling the kitchen. All you need to make these 5-ingredient homemade bagels are simple pantry staples, one bowl, and less than two hours from start to finish.

These homemade bagels have everything you love about a bakery-style bagel. Perfectly satisfying, they’re made effortlessly at home with no special equipment or long fermenting process. The recipe is simple and beginner-friendly, even if you’ve never worked with yeast before, making it perfect for weekend baking, brunch spreads, or meal prep breakfasts.

Whether you enjoy them plain, sprinkled with za’atar, or turned into a sweet cinnamon sugar version, these bagels are incredibly versatile and ideal for any time of day. Once you try making them, you’ll never want to go back to store-bought again. you will also love to try Gluten-Free Bagels Recipe and Low-Carb Bagels.

Recipe Overview

Flavor Profile: Soft, chewy, slightly sweet, and perfectly golden

Method: Simple yeast dough, boiled for chewiness, then baked until golden brown

Skill Level: Beginner-friendly

Occasion: Perfect for weekend baking, brunch spreads, or meal prep breakfasts

Nutrition: Made with pantry staples and naturally lower in additives and preservatives than store-bought bagels

Ingredients

• Instant yeast
• Warm water
• Brown sugar or honey
• All-purpose flour
• Salt

For Boiling

• Water
• Baking soda

For Egg Wash (optional)

• Egg, beaten

How to Make Homemade Bagels

In a large bowl, combine warm water, brown sugar, and yeast. Stir and let it sit for 5–10 minutes, until foamy and activated.

Add the flour and salt, mixing until a shaggy dough forms. Knead for 8–10 minutes, until smooth and elastic.

Lightly brush the inside of a clean bowl with ½ tablespoon of olive oil, and place the dough inside.

Cover with a towel and let it rise in a warm spot for about 1 hour, or until doubled in size.

Once risen, punch down the dough and divide it into 8 equal pieces.

Roll each piece into a ball, poke a hole in the center with your finger, and gently stretch into a ring shape.

Bring 8 cups of water to a boil in a large pot and stir in the baking soda.

Gently drop 2–3 bagels at a time into the water, so they have enough room to expand and don’t stick together.

Boil each for 30–45 seconds per side, then transfer to a parchment-lined baking sheet.

Brush each bagel with beaten egg and add your favorite toppings while still wet so they stick.

Bake at 425°F for 20–25 minutes, until golden brown and glossy.

If using cheese or other toppings that can burn, bake the bagels for about 18 minutes first, then remove, add the toppings, and return to the oven for 5–7 minutes until melted and lightly golden.

Let cool slightly before slicing. Serve them fresh or toasted.

5-Minute Strawberry Schmear

Sweet, creamy, and the perfect spread for your fresh homemade bagels.

Ingredients

• Chopped strawberries
• Whipped cream cheese
• Vanilla extract
• Honey or sweetener of choice

How to Make Strawberry Schmear

Soften the cream cheese. Make sure your cream cheese is at room temperature. If it’s still cold, microwave it for about 15 seconds and stir until smooth.

Chop and mash the strawberries with a fork. Leave a few small chunks if you prefer a bit of texture.

In a bowl, combine the mashed strawberries, softened cream cheese, vanilla, and honey.

Stir well until the mixture is smooth, creamy, and fully blended.

Spread generously over warm homemade bagels and enjoy immediately.

Serving Suggestions

Classic Style: Top warm, freshly made homemade bagels with a generous spread of jam, butter, or cream cheese. Pair with a cup of coffee or tea for a cozy breakfast.

Sweet Twist: For a naturally sweet and filling snack, top your bagel with peanut butter and banana slices, honey and nuts, or your favorite fruit spread.

Savory Favorite: Create a classic deli-style bagel sandwich with smoked salmon, cream cheese, and red onions. For a high-protein lunch, you can also fill it with turkey, cheese, and greens.

Mini Pizza Bagels: Slice the bagels in half, spread with marinara sauce, top with mozzarella and your favorite toppings, then toast until the cheese melts. This is a fun and easy snack for all ages.

Middle Eastern Touch: Try your bagels with za’atar, labneh, and a drizzle of olive oil for a Middle Eastern-inspired breakfast.

Fresh and Fruity: For a light, refreshing, and perfectly sweet combo, spread your 5-minute strawberry schmear over a warm homemade bagel.

Instant Yeast vs. Active Dry Yeast

In my recipe, I use instant yeast, which is fast-rising, easy to mix with the dry ingredients, and is perfect for beginners. It is great for same-day baking since there is no need to proof before use. The only trade-off is that it produces a slightly milder flavor compared to traditional yeast.

If you prefer a more classic, bakery-style taste, you can use active dry yeast instead. This type offers a richer, more traditional bread flavor but requires proofing first. Simply dissolve it in warm water before adding it to the flour.

When substituting, use about 25% more than instant yeast (around ⅔ tablespoon for this bagel recipe). Keep in mind that the dough may take a bit longer to rise, but the flavor reward is absolutely worth it.

Flavor Variations

Give your homemade bagels a personal twist with these easy and delicious flavor ideas. Whether you’re craving something sweet, savory, or cheesy, these variations will make your bagels extra special. Mix and match toppings to create your own unique bagel flavors, from sesame and poppy seeds to herbs or even chocolate chips for a fun twist.

Cinnamon Sugar Bagels

After brushing with egg wash, sprinkle each bagel with a cinnamon sugar mix (2 tablespoons sugar + 1 teaspoon cinnamon).

For extra warmth and sweetness, fold a few raisins or a dash of cinnamon directly into the dough before shaping.

Everything Bagels

Top with a mix of sesame seeds, poppy seeds, and nigella seeds for the classic “everything” flavor.

Za’atar Bagels

Sprinkle za’atar over the egg-washed bagels just before baking for a fragrant, herby crust.

Optional: Drizzle with olive oil once baked for a Middle Eastern-inspired touch.

Cheese Bagels

After baking for 18 minutes, top the bagels with shredded mozzarella, cheddar, or a cheese blend, then return to the oven for the final 5–7 minutes.

Bake until the cheese is melted and golden, perfectly gooey but not burnt.

Raisin Bagels

Gently knead ½ cup raisins into the dough after the first rise, before shaping into rings.

Optionally: Sprinkle a bit of cinnamon sugar on top before baking for a sweeter finish.

Substitutes

Flour: Use bread flour instead of all-purpose for extra chewiness, or a 50/50 mix of all-purpose and whole wheat flour for more fiber and flavor.

Yeast: Replace instant yeast with active dry yeast. Just activate it in warm water with sugar before mixing.

Sweetener: Swap sugar for honey or maple syrup in the dough for a slightly different flavor.

Dairy-Free: Use plant-based milk for the egg wash alternative and skip any cheese toppings for a completely vegan version.

Why Bagels Taste Too Yeasty and How to Fix It

If your homemade bagels ever end up with overly yeasty or fermented flavor, don’t worry; it’s an easy fix! Here’s what’s going on and how to ensure that they always taste balanced and clean:

Use the Right Amount of Yeast: Stick to ½ tablespoon of instant yeast as listed in the recipe. Adding extra yeast won’t speed up the rise; on the contrary, it’ll just make the flavor stronger and overly bready.

Avoid Overproofing: Let the dough rise only until it has doubled in size. Letting it sit for too long allows excessive fermentation, which creates a sharp, yeasty taste.

Mind the Water Temperature: Ensure you use warm water (105–110°F), not hot. If the water is too hot, the yeast activates too quickly, leading to an unpleasant flavor.

Try a Cold Rise: For richer flavor without excess yeastiness, refrigerate the dough overnight after kneading. It’s an optional overnight rise, but slower fermentation develops a more complex, subtle taste and a better texture.

Boil Just Right: Boil each bagel for 30–45 seconds per side. Boiling too long can make them slightly bitter or overly bready.

With these small adjustments, you’ll get a perfect bakery-style flavor. Bagels will be soft, chewy, and balanced, without any overpowering yeast taste.

Storage Tips

Room Temperature: Store freshly baked homemade bagels in an airtight container or zip-top bag for up to 2 days.

Refrigerator: Keep your bagels in the fridge for up to 5 days. Just toast before serving to restore their fresh, chewy texture and warmth.

Freezer: Slice bagels in half before freezing easy toasting later. Store in a freezer-safe bag or airtight container for up to 2 months.

Reheat: Toast frozen or refrigerated bagels directly; no need to thaw them. You can also warm them in the oven at 350°F for 5–7 minutes.

Tip: If you plan to top with cheese or other moist toppings, freeze the bagels plain and add toppings fresh after reheating for the best results.

Frequently Asked Questions