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+ servings
Everything Bagels


How to Make Bagels that are perfectly chewy, golden brown, and flavorful!! Keep scrolling for the step-by-step video, flavor customization ideas, and the printable recipe!

Course Breakfast
Cuisine American
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yields: 8 bagels
Recipe by Tessa Arias


For the dough:

  • 1 tablespoon instant yeast
  • 4 cups (17 ounces) bread flour
  • 2 teaspoons salt
  • 1 tablespoon barley malt syrup
  • 1 1/2 cups lukewarm water

For the water bath:

  • 2 quarts (64 ounces) water
  • 2 tablespoons barley malt syrup
  • 1 tablespoon granulated sugar

For the topping:

  • 1 egg white
  • Desired toppings, see above


Make the dough:

  1. Combine all the dough ingredients in the bowl of a stand mixer fitted with a dough hook. Knead on medium-low speed for about 10 minutes (or knead vigorously by hand for 12 to 15 minutes). The dough will be stiff and hold its shape without spreading. Place the dough in a lightly greased bowl, cover, and let rise until puffy but not necessarily doubled in size, 1 to 1 1/2 hours.
  2. Transfer the dough to a work surface and divide into eight pieces. Roll each piece into a smooth, round ball. Place on a silicone mat-lined baking pan or lightly greased baking pan (do NOT use parchment paper) and cover the balls with plastic wrap. Let them rest for 30 minutes. They may puff up slightly.

Prepare the water bath:

  1. Meanwhile, prepare the water bath by heating the water, malt powder, and sugar to a gentle boil in a large, wide pan. Preheat the oven to 425°F.
  2. Use your index finger to poke a hole through the center of each dough ball then twirl the dough around your finger to stretch the hole to a 2-inch diameter. Place each bagel on a parchment-lined baking sheet. Transfer the bagels, 4 at a time, to the simmering water. Increase the heat to bring the water up to a gentle boil if necessary. Cook the bagels for 2 minutes, gently flip them over, and continue cooking for another minute. Use a skimmer to remove the bagels back to the baking sheet and repeat with remaining 4 bagels.

Top and bake:

  1. Beat the egg white with 1 tablespoon of water and coat each bagel with the mixture. Sprinkle any desired toppings evenly over the bagels.
  2. Bake the bagels for 20 to 25 minutes, or until they reach their desired brown color. Remove the bagels from the oven and cool completely on a wire rack.
  3. Serve or store in an airtight container for up to 3 days. Stored bagels are best served toasted. You can also freeze the bagels in an airtight container for up to 2 months.

Recipe Notes

If you don’t have instant yeast, you can always substitute with the same amount of active dry yeast. Simply add the active dry yeast to the warm water and let it proof for 5 minutes before proceeding with the recipe.

If you can't barley malt syrup (which I find on Amazon or at Whole Foods), use brown sugar.