Gather and Cook: Bagels

Homemade Bagels: Easy, Delicious, and Budget-Friendly

There’s something incredibly satisfying about making your own bagels from scratch. They’re golden, chewy, and so much better than store-bought. We’ve used these for breakfasts, sandwiches, burger buns—you name it. Not only do they taste amazing, but they also save you money. One batch makes 8 bagels, which would cost you around $10 at the store. Homemade? Just a few bucks in ingredients. That’s nearly $7 saved every time!

We use this fantastic recipe from Ramshackle Glam, and it has never let us down. It’s straightforward and flexible enough for flavor variations like:

• Classic Plain

• Garlic Herb

• Everything

• Garlic Parmesan

• Fruit or Sweet
  

Ready to bake? Let’s get into it.

🥯 Homemade Bagel Recipe

Adapted from Ramshackle Glam Makes: 8 bagels Time: About 2 hours total

Ingredients

Bagel Dough:

• 1½ cups warm water (about 110°F)

• 2 teaspoons active dry yeast

• 4 cups bread flour (or all-purpose in a pinch)

• 1 tablespoon granulated sugar

• 2 teaspoons salt
  

For Boiling:

• 2 quarts water

• 2 tablespoons sugar or honey
  

For Egg Wash:

• 3–4 large egg yolks (enough to coat both sides of each bagel)
  

Optional Toppings:

• Everything bagel seasoning

• Minced garlic + Italian herbs

• Shredded parmesan

• Dried onion flakes

• Poppy or sesame seeds
  

👩‍🍳 Instructions

1. Make the Dough

This bubbly foam tells us it’s go-time! Next up: flour, sugar, and salt.

• In a large bowl, stir together the warm water and yeast. Let it sit for about 5 minutes until foamy.

Pro tip: Use the rising time to get your flour, sugar, and salt ready. It helps everything flow smoothly when it’s time to mix.

When the dough turns shaggy and uneven, it’s calling for your hands—time to connect and knead it into something beautiful.

• Add the flour, sugar, and salt. Mix until a shaggy dough forms.

In the bowl and ready for a good rest—your dough should look just like this.

• Knead by hand (or in a stand mixer with a dough hook) for 10 minutes until the dough is smooth and elastic. Place the dough into a gently oiled bowl.

Tip: Don’t preheat the oven just yet! The oven light alone creates the perfect warm spot for your dough to rise.

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

  
  
  
  

2. Shape the Bagels

That’s right, take a (clean) fist and give your dough a good punch. Let it deflate and release all that built-up air (and maybe a little stress).

• Punch down the dough and divide it into 8 equal pieces.

  
  

The bagel dough looks small now, but after a second rise, they’ll be ready to boil and bake to perfection.

Cute little bagels, all shaped and ready to be tucked in for their second rest. Sweet dreams, little rounds.

• Roll each piece into a ball, then poke your finger through the center and gently stretch to form a ring.

All tucked in and rising one last time before their spa bath. Final proof before the boil!

• Place shaped bagels on a parchment-lined baking sheet and let them rest for 10–15 minutes while you prep the water bath.

  
  
  
  
  
  
  
  
  
  
  
  

Quick Tip: Don’t overcrowd your pot—boil just 2–3 bagels at a time to keep their shape and texture perfect.

3. Boil the Bagels

• Preheat your oven to 425°F.

• Bring 2 quarts of water to a boil, then stir in the sugar or honey.

• Boil bagels in batches (2–3 at a time) for 1 minute on each side.

• Use a slotted spoon to return them to the baking sheet.

  
  
  
  
  
  

4. Egg Wash + Toppings

Post-boil puff: achieved. Time to add that yolk shine and flavor magic.

All dressed up and heading into the oven. Can’t wait to see that golden glow.

• After boiling, brush each bagel generously with egg yolk on both sides to achieve a golden, slightly crispy crust.

• While the egg wash is still wet, sprinkle your desired toppings—everything seasoning, herbs, cheese, etc.—and gently press to help them stick.

  
  

  

  Our go-to topping mix—garlic powder, dried onion, celery salt, sesame seeds, oregano, and Italian seasoning. Simple, savory, and always a hit

5. Bake

Golden and glowing and begging to be devoured. Just a short cool-down away from bagel bliss.

• Bake at 425°F for 20–25 minutes, or until deeply golden brown.

• Cool on a wire rack for at least 15 minutes before slicing.
  

  
  

🌿 Flavor Tips & Variations

• Garlic Herb: Add 1 tsp garlic powder + 2 tsp dried herbs to the dough before kneading.

• Everything Bagel: Top with a mix of poppy seeds, sesame seeds, onion, garlic, and sea salt.

• Garlic Parmesan: Brush boiled bagels with olive oil and sprinkle with garlic powder + parmesan before baking.

• Sweet Bagels: Skip savory toppings and try cinnamon sugar or fold in dried blueberries or raisins.
  

💡 Pro Tips

• Don’t skip the boiling step—it’s what gives bagels their signature chew.

• Brushing with egg yolk gives the bagels that glossy, golden bakery finish and a hint of crunch.

• Bread flour gives the best texture, but all-purpose works great in a pinch.

• Want a softer bagel? Bake a few minutes less and cover with a towel while cooling.

  
  

✨ Ready to Bake?

If you give this recipe a try, we’d love to hear how it turned out! Tag us on social media or leave a comment below with your favorite flavor combo. Whether you’re baking up a classic plain or getting creative with garlic parmesan, there’s no wrong way to enjoy a homemade bagel. 💛

Happy baking! 🌿🥯