Easy Bagels from Scratch

There’s something incredibly satisfying about pulling a tray of golden bagels from the oven. For years, bagels were something I simply bought from the supermarket, but after experimenting in my kitchen, I discovered they’re much easier to make than I ever imagined.

What makes this recipe even better is that there’s no kneading and no waiting for the dough to rise. Once the dough is mixed, it’s ready to shape, boil, and bake, making fresh homemade bagels achievable even on a busy day.

This recipe actually began with my Homemade Pizza Dough. While filming a YouTube video, I challenged myself to see how many different breads I could make from one batch of pizza dough. The result was three simple recipes—bagels, English muffins, and flatbreads—all using the same base dough. If you’d rather make pizza, you can find my original Homemade Pizza Dough recipe here.

For the video, I divided the dough between all three breads. For this recipe, I’ve written it as a standalone version so you can use the entire batch to make 12–14 bagels.

Out of the three recipes, the bagels were probably my biggest surprise. They’re beautifully chewy on the outside, soft in the centre, and perfect for everything from breakfast sandwiches to a simple spread of butter or cream cheese.

If you enjoy making bread from scratch, be sure to check out my English Muffins from Scratch and Easy Skillet Flatbreads too. It’s amazing what one simple dough can become.

Watch the Video

In the video, you’ll see how I make the dough, shape the bagels, boil them in a baking soda bath, and bake them until beautifully golden. I also share some tips that helped me get a soft interior and that classic chewy crust.

One Dough, Three Breads: Bagels, English Muffins & Flatbreads

Links to Other Recipes

This versatile dough can also be used to make:

• English Muffins from Scratch
• Easy Skillet Flatbreads

Other Recipes You May Like

• Ham and Cheese Bagel Freezer Breakfast Sandwiches
• Homemade Raspberry Jam
• Everything Bagel Seasoning
• Homemade Peanut Butter

Recipe Card

Ingredients

Bagel Dough

• 2½ cups warm water (610g)
• 2 Tbsp sugar (30g)
• 3 tsp dried yeast (10g)
• 6-7 cups plain flour (900g)
• 4 Tbsp olive oil (50g)
• 1.5 tsp salt

For Boiling

• 2.5 litres water
• ½ cup brown sugar
• 2 heaped tsp baking soda

Optional Toppings

• Sesame seeds
• Poppy seeds
• Everything Bagel Seasoning
• Dried onion flakes
• Dried garlic flakes
• Grated cheese

Method

1. In a large bowl, combine the warm water, sugar, and yeast. Leave for 5–10 minutes until the yeast becomes foamy and activated.
2. Add the flour, olive oil, and salt. Mix until a soft dough forms. This can be done by hand, with a stand mixer, or using a bread maker dough cycle. Some batches may require the full 7 cups of flour but start at 6 and work the dough until it isn’t too dry but still has a slight stickiness. Let the dough sit for around 10 minutes to hydrate.
3. Line baking trays with baking paper and preheat the oven to 200°C bake.
4. Divide the dough into 12–14 equal portions.
5. Roll each portion into a smooth ball. Use a little extra flour if you think it needs it. Using your thumbs, poke a hole through the centre and gently stretch the dough to form a bagel shape.
6. In a large pot, bring the water to a gentle boil. Stir in the brown sugar and baking soda until dissolved.
7. Carefully lower a few bagels into the boiling water at a time and cook for approximately 30 seconds per side.
8. Remove with a slotted spoon and place onto the prepared baking trays. Sprinkle with your preferred toppings while the bagels are still damp from boiling.
9. Bake for 12-15 minutes, or until golden brown and cooked through.
10. Transfer to a wire rack and allow to cool before serving.

What to Serve with This Recipe

• Cream cheese
• Butter and jam
• Homemade peanut butter
• Bacon and egg
• Smoked salmon
• Ham and cheese
• Avocado

Stacey’s Kitchen Tips

• Make the centre hole slightly larger than you think you’ll need as it will shrink during baking.
• Adding baking soda to the boiling water helps create the classic chewy crust. But this is optional
• Bagels freeze exceptionally well.

Variations & Substitutions

• Add cinnamon and raisins to the dough.
• Top with everything bagel seasoning.
• Sprinkle with sesame or poppy seeds.
• Add grated cheese before baking.

Storage, Freezer & Make-Ahead Notes

• Store in an airtight container for up to 3 days.
• Freeze for up to 3 months.
• Slice before freezing for easy toasting.
• Toast directly from frozen.

Final Thoughts

I genuinely didn’t expect this dough to become one of the most versatile recipes in my kitchen. What started out as a simple pizza dough turned into a fun experiment that produced bagels, English muffins, and flatbreads all from the same base recipe.

These bagels have become one of my favourite versions because they’re economical, freezer-friendly, and incredibly handy to have on hand for quick breakfasts and lunches. There’s also something very satisfying about knowing you’ve made them completely from scratch.

Stacey