What Makes a Real Homemade Bagel?
A real bagel is boiled then baked, that's what gives it the dense, chewy crust that separates it from regular bread. This recipe uses an overnight pre-ferment for deep flavor and a hot Baking Steel for a crispy bottom you won't get from a sheet pan.
How to Make Homemade Bagels (Boiled & Baked)
Making homemade bagels is easier than you think and nothing beats a freshly boiled-then-baked bagel straight from your oven. This easy bagel recipe uses an overnight pre-ferment for deep flavor, a quick boil for that signature chewy crust, and a hot Baking Steel for the perfect New York-style texture: crispy outside, soft and tender inside.
The recipe starts a day before you eat the bagels. Pre-fermenting the dough overnight develops a yeasty aroma and complex flavor that separates real homemade bagels from rounds of white bread. Then you boil them which is the step that makes a bagel a bagel and bake them on a screaming hot steel for a bottom crust you won't get from a baking sheet.
Whether you're making plain bagels, everything bagels, or sesame seed bagels, this recipe gives you a chewy, dense, golden-brown bagel that rivals anything from your favorite New York bagel shop. Your cream cheese will be honored to grace them.
Why Bake Bagels on a Baking Steel?
Most homemade bagel recipes tell you to bake on a sheet pan. That works, but it won't give you the crispy bottom crust you get from a real bagel shop. The Baking Steel transfers heat directly into the dough just like it does with pizza giving your bagels a crispier exterior while keeping the inside soft and chewy. It's the closest you'll get to a commercial deck oven in your home kitchen. We still use a sheet tray, but we place it directly on top of a Baking Steel.
Why Do We Boil Bagels?
For it to truly be a bagel, it must be boiled before it is baked. A brief boil — typically less than a minute, forms a gel-like barrier on the outside of the dough. Once baked, this gel sets into the signature chewy, dense texture you expect from a great bagel. Skip the boil, and you might have a tasty ring of bread, but it's not a bagel.
Adding honey, malt syrup, or brown sugar to the boiling water gives the exterior extra caramelization and a subtle sweetness. The baking soda in the water raises the pH, which helps with browning and gives the crust that slight chew.
Homemade Bagels Recipe
Yield: 8 large bagels | Prep: 20 minutes + overnight rise | Cook: 12–15 minutes | Total: ~24 hours (mostly hands-off)
Ingredients
- 500g (3½ cups) bread flour
- 12g (1½ tablespoons) sugar
- 6g (1 tablespoon) fine sea salt
- 1g (¼ teaspoon) active dry yeast
- 300g (1¼ cups) water, 105°F
For the water bath:
- 2 tablespoons baking soda
- 2 tablespoons honey (or sugar, molasses, or malt syrup)
Optional toppings: everything bagel seasoning, sesame seeds, poppy seeds, coarse salt, dried onion flakes
Day 1 — Make the Dough
- Mix the dough. In a large bowl, whisk together the flour, sugar, yeast, and salt. Make a well in the center and pour in the water. Mix with a wooden spoon to just combine, then turn out onto a lightly floured surface and knead by hand for about 5 minutes until the dough is smooth and elastic.
- Let it rise overnight. Place the dough back in the bowl and cover with a damp kitchen towel or plastic wrap. Let it rise at room temperature for 24 hours, or until roughly doubled in size. After 12 hours, you can optionally move the dough to the fridge for 1–3 days for an even deeper flavor.
Day 2 — Shape, Boil & Bake
- Preheat your oven. Set your oven to 425°F with your Baking Steel on the middle rack. Preheat for 45–60 minutes.
- Divide and shape. Punch the dough down and let it rest for 10 minutes. Divide into 8 equal pieces. Roll each piece into a smooth ball and let rest for 30 minutes.
- Form the bagels. Coat a finger in flour and poke a hole through the center of each dough ball. Gently stretch the hole with your fingers until it's about 1½–2 inches wide.
- Rest before boiling. Place shaped bagels on parchment paper, cover with a damp towel, and let rest for 20–30 minutes.
- Boil the bagels. Bring a large pot of water to a boil with the baking soda and honey. Lower the bagels in with a slotted spoon, 2–3 at a time. Boil for about 1 minute — they'll float to the top. Remove, tap off excess water, and place on parchment or a sheet tray dusted with semolina flour.
- Add toppings. Right after boiling is when the bagels are stickiest — this is the time to add seeds, everything seasoning, or any toppings you like.
- Bake on the steel. Place your parchment on a sheet tray and set it on the Baking Steel, or use a pizza peel to launch the parchment directly onto the steel. Bake for 12–15 minutes, rotating halfway through, until golden brown.
- Cool completely. Transfer to a wire rack and let cool before slicing. Serve with cream cheese, butter, or build your favorite bagel sandwich.
Pro tip: Store leftover bagels in an airtight container for 3–5 days, or freeze for up to 1 month. To reheat frozen bagels, slice them first, then toast straight from the freezer.
Tips for Perfect Homemade Bagels
Use bread flour. Bread flour has more protein than all-purpose, which gives bagels their signature chewy, dense texture. This is a lean dough no fat, so the flour does all the heavy lifting.
Don't skip the overnight rise. The long, slow fermentation with a tiny amount of yeast is what gives these bagels real flavor. Rushing the rise with more yeast will give you bagel-shaped bread, not actual bagels.
Boil before you bake. This is non-negotiable. The boil creates the chewy crust that defines a bagel. One minute per side is all you need.
Get the steel hot. A fully preheated Baking Steel at 425°F gives you the bottom crust that separates homemade bagels from bakery bagels. Give it a full 45–60 minutes to heat up.
Bagel Variations
Everything bagels: After boiling, press the tops into a mix of sesame seeds, poppy seeds, dried garlic, dried onion, and coarse salt.
Cinnamon raisin bagels: Knead ½ cup raisins and 2 teaspoons cinnamon into the dough at the end of the kneading step on Day 1.
Sesame or poppy seed bagels: After boiling, press the tops into your seeds of choice while the surface is still sticky.
Plain bagels: Perfect as-is. A great plain bagel needs nothing but cream cheese.
Frequently Asked Questions
Why do you boil bagels before baking?
Boiling bagels before baking creates a gel-like barrier on the outside of the dough. Once baked, this gel sets into the signature chewy, dense crust that defines a real bagel. Without boiling, you end up with a round piece of bread — not a bagel. Adding honey or malt syrup to the boiling water adds extra caramelization and a subtle sweetness.
Can I make bagels without a baking steel?
Yes, you can bake bagels on a regular sheet pan. However, a Baking Steel transfers heat directly into the dough for a crispier bottom crust — similar to what you'd get from a commercial deck oven at a bagel shop. If you want that authentic New York bagel texture at home, a Baking Steel makes a noticeable difference.
Why does this bagel recipe use an overnight rise?
The long, slow fermentation with a small amount of yeast develops deep, complex flavor that you can't get from a quick rise. This overnight pre-ferment gives the bagels a yeasty aroma and a slightly tangy taste that separates real homemade bagels from ordinary bread dough shaped into rings.
How do I store homemade bagels?
Store bagels in an airtight container at room temperature for 3–5 days. For longer storage, slice them first and freeze for up to 1 month. Toast frozen bagel halves straight from the freezer — no thawing needed.
Can I use all-purpose flour instead of bread flour for bagels?
You can use all-purpose flour, but your bagels won't be as chewy. Bread flour has higher protein content, which creates more gluten and gives bagels their signature dense, chewy texture. For the best results, stick with bread flour.
What toppings can I put on homemade bagels?
Add toppings right after boiling while the surface is still sticky. Popular options include everything bagel seasoning (sesame seeds, poppy seeds, dried garlic, dried onion, and coarse salt), plain sesame seeds, poppy seeds, coarse salt, or dried onion flakes. You can also make cinnamon raisin bagels by kneading raisins and cinnamon into the dough.
About Andris
I'm Andris Lagsdin, and I invented the Baking Steel in 2012 after reading one line in Modernist Cuisine: "Steel conducts heat better than stone." My family had run Stoughton Steel for over 50 years, so I grabbed a slab from my dad's shop and tested it. That first pizza told me everything. In 2026, I launched the 72-Hour Pizza Dough Mix pre-measured Central Milling organic flour, salt, and yeast. Just add water. Today, tens of thousands of home cooks use Baking Steel to make legendary pizza and bread from regular home ovens. Read more about my story.
Looking for more recipes? Check out some other recipes including our homemade soft pretzels and 72-hour pizza dough.
