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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 40 minutes
Cook Time 25 minutes
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