How to Make Bagels

Baker Craig Watson shares his tips for making the perfect bagels

Reviewed by Craig Watson

Last Updated: February 27, 2026 Approved

Bagels are among some of the most versatile foods, beaten only by bread. There are so many things you can do with a bagel, from making a pizza to a nice breakfast. Making bagels, though, is more than easy, it's fun!

How to Cook Bagels

Baker Craig Watson recommends using high-protein bread flour and keeping your water content around 55-58%. After mixing and shaping your bagels, keep them in the fridge for at least 12 hours to develop. Bake them at high heat (425-450°F) so they spring up without losing their dense interior.

Ingredients

2 teaspoons, instant yeast
1 tablespoon, dark brown sugar
1 ½ cups water, at room temperature
1 tablespoon, salt
4 cups, bread flour
2 teaspoons, baking soda
About ½ cup cornmeal & flour for dusting

Steps

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Stir in the salt and flour, ensuring all the flour is well hydrated. Knead the dough 5-7 minutes, until it is smooth. Cover the bowl and set aside for 2 hours.
Turn out the dough onto a floured board. With a dough knife, cut a 4oz portion and mold into a ball. Allow the dough balls to rest 5 minutes. Pierce the ball with your finger and rotate the dough around until the hole is of desired size. Set the bagel on a cornmeal-flour dusted sheet tray and repeat. Cover and refrigerate overnight.

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Dust another baking sheet with a mixture of cornmeal and flour.
Drop the bagels in batches into the water; they must not touch. Boil on one side for 2 minutes. Turn the bagels and boil on the second side for 1½ minutes. They should firm and puff up. Carefully remove from the water and drain for 1 minute on a rack.
Immediately place the sheet in the oven and bake for 15 minutes. Rotate the sheet tray 90 and cook for another 5 minutes, or until the bagels are tan to medium brown. The finished bagel should reach 185 on an instant read thermometer. Remove from the baking sheets and cool for 30 minutes before attempting to cut.

Join the Discussion...

Different types of bagels and their flavors

Chef Jeff Woodward
Private Chef

For me, there are definite differences between bagel flavors and brands. Store-bought bagels are generally uniform in shape and flavor, though some are better than others. I find they don't have the same crust on the outside and chew on the inside. Their flavors seem to be somewhat bland.

A homemade bagel from a bakery or bagel shop has a much better crunch and chew, and the flavors are usually more intense. With bakery bagels, the consistency varies from store to store. Each shop has its own way of cooking them. Some boil them a little longer and may cook longer or at different temps. If you buy a bagel in St. Louis compared to New York City, you can tell the difference. Some say it's because the water used in New York is better for bagels. I prefer finding a bakery that makes them over buying them from a store, but that's hard to find in my area, so I tend to get them from a grocery store. If I get to New York City, I always buy some on my last day to bring home and freeze.

If you try to make some, use quality ingredients and take your time. Don't be afraid to use non-traditional flavors.

Community Q&A

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Question

My family exercises in the morning. What would be the right breakfast?

Community Answer

Something with carbs and protein. That way, your body has something to metabolize during and after exercise.

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Is it okay to replace brown sugar with regular sugar? And can I just use flour for dusting? I don't have cornmeal.

Community Answer

The bagels will taste a little different if you use white sugar instead of brown, but if you have molasses, you can mix a little of that into the white sugar to make brown sugar. Dusting with flour would be fine, it just might make the finished bagels a little less soft.

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Are bagels less digestible than ordinary bread?

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Bagels and ordinary bread are made of the same ingredients, so they're equally digestible.

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Tips

Add a whisked egg and some warm honey to the mixture for a sweet, crispy bagel. Note that this will make the bagel a bit hotter than normal, so once removed from the oven, refrigerate in a paper bag immediately.

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For a more savory bagel, add pumpernickel and a dash of pepper

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The quick dip in the water ensures the authentic taste of a true bagel; the interior is tender and flavorful.

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Warnings

Cooling is a necessary part of making bagels. Cool for, at very least, 30 minutes. If possible, refrigerate in a tightly closed and sealed paper bag.

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