My Go-To Homemade Bagels (4 Flavors)

There’s something really satisfying about making bagels at home. They’re chewy, golden, and fresh in a way store-bought ones just can’t quite match — and once you realize how simple the dough actually is, it starts to feel a little dangerous… in the best way.

This is my go-to homemade bagel recipe that I come back to again and again. The base dough is simple, forgiving, and perfect for customizing. From there, you can turn it into four easy flavors: plain, cinnamon sugar, garlic, and sun-dried tomato herb.

If you’ve never made bagels before, don’t worry — this recipe is beginner-friendly, and I’ll walk you through it step by step.

Why You’ll Love This Recipe

• Soft, chewy, bakery-style bagels at home
• Simple pantry ingredients
• Four flavor options from one dough
• Freezer-friendly (great for meal prep!)
• No fancy equipment needed

The Base Dough (Your Starting Point)

The dough is what makes everything work. It’s simple, slightly stiff (that’s what gives bagels their chew), and very forgiving once you get into the rhythm.

You’ll mix warm water, sugar, and yeast, then bring it together with flour and salt to form a dough. After a short rise, you shape, boil, and bake — that classic bagel texture comes from the boiling step, so don’t skip it!

Homemade bagels always feel like one of those “wow, I actually made this” recipes — but once you’ve done it once, it becomes surprisingly routine. And the best part is how flexible the dough is. You can really make it your own every time.

If you try these, I’d love to hear which flavor becomes your favorite — mine changes depending on the day, but garlic bagels have a serious hold on me.

My Go-To Homemade Bagels (4 Easy Flavors)

These homemade bagels are my go-to recipe for soft, chewy, bakery-style bagels at home. Made with simple ingredients and no special equipment, this recipe includes 4 easy flavors: plain, cinnamon sugar, garlic, and sun-dried tomato herb. Perfect for breakfast, meal prep, or feeding a crowd—these bagels freeze beautifully and taste so much better than store-bought.

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Prep Time 1 hour hr 40 minutes mins

Cook Time 25 minutes mins

Servings: 12

Course: Breakfast, Snack

Cuisine: American

Ingredients Method Notes

Ingredients

  

Base Dough:

• 1½ cups warm water
• 2 tbsp sugar
• 2¼ tsp instant yeast
• 1½ tsp salt
• 4 –4½ cups all-purpose flour

Cinnamon Sugar:

• Butter or water
• ¼ cup sugar
• 1½ tsp cinnamon

Garlic:

• Oil or egg wash
• Garlic powder or minced garlic
• Pinch of salt

Sun-Dried Tomato Herb:

• Handful of chopped sun-dried tomatoes
• Dried oregano + basil
• Oil + optional garlic

Method

 

Activate yeast

1. Mix warm water + sugar + yeast
2. Let sit 5–10 minutes until foamy

Make the dough

1. Add salt
2. Mix in flour gradually → you want a very stiff dough
3. Knead 8–10 minutes until smooth

First rise

1. Cover and let rise 45–60 minutes (until puffy)

Shape

1. Divide into 12 pieces
2. Roll into balls, poke a hole, stretch into bagel shape
3. Rest 10–15 minutes

Boil (this is key for that chewy texture)

1. Boil in water with 1–2 tbsp sugar or honey
2. About 30 seconds per side

Bake

1. 425°F / 220°C for 20–25 minutes until golden

✨ Flavor Variations:

🍬 Cinnamon Sugar

1. Optional: add ½ tsp cinnamon to dough
2. Before baking: brush with butter or water
3. Top with:
4. ¼ cup sugar
5. 1½ tsp cinnamon

🧄 Garlic

1. Brush with oil or egg wash
2. Sprinkle garlic powder or minced garlic + pinch of salt
3. Optional: parsley for a little color

🍅 Sun-Dried Tomato Herb

1. Knead finely chopped sun-dried tomatoes into dough
2. Add dried oregano + basil
3. Brush with oil + optional garlic on top before baking

Notes

• Dough should feel firm, not soft like bread dough
• Don’t skip the boiling—it’s what makes them bagels
• They freeze really well after baking