Fresh Baked Bagels at Home – Chewy & Golden

Fresh baked bagels with their golden, chewy exterior and perfectly soft interior are about to become your new weekend tradition. This foolproof recipe delivers authentic New York-style bagels right from your home kitchen, and I’ve tested it countless times to ensure it works every single time.

There’s something magical about the smell of bagels baking in your own oven. I remember the first time I attempted homemade bagels in my tiny apartment kitchen – the boiling step seemed intimidating, but once I realized how simple it actually was, there was no going back to store-bought. These fresh baked bagels have that perfect chewy texture with a golden crust that rivals any bakery, just like my New York-Style Bagel, and you can customize them with your favorite toppings.

What makes this recipe special is the overnight rise option that fits perfectly into busy schedules, plus the water bath technique that creates that signature bagel texture — a method strongly recommended by nutrition.gov for authentic homemade results. The dough comes together easily in a stand mixer, and while there are several steps, each one is straightforward and rewarding.

Let’s get cooking!

Why You’ll Love This Fresh Baked Bagels Recipe

These homemade bagels bring the authentic taste of a New York bakery straight to your kitchen, and I’ve spent years perfecting this method to ensure consistent, delicious results every time. The recipe combines traditional techniques with practical shortcuts that work beautifully for home bakers.

• Easy to make with everyday ingredients – no special flours or hard-to-find items required
• Perfect for weekend baking projects – the overnight option lets you prep ahead and bake fresh in the morning
• Consistently golden and chewy results – the water bath technique guarantees that signature bagel texture
• Completely customizable with toppings – everything seasoning, poppy seeds, sesame seeds, or keep them plain
• Much more affordable than bakery bagels – makes 12 generous bagels for a fraction of the cost
• Freezer-friendly for busy mornings – bake a batch and freeze for quick breakfasts all month

This recipe is more than just bread – it’s the foundation for countless delicious breakfasts and the kind of project that fills your home with warmth and incredible aromas.

Ingredient Note List

Bread Flour: I always recommend using bread flour instead of all-purpose because its higher protein content creates the chewy, substantial texture that makes fresh baked bagels so satisfying.

Light Brown Sugar: This adds a subtle sweetness to the dough and helps feed the yeast, while also contributing to that beautiful golden-brown color when the bagels bake.

Active Dry Yeast: Make sure your yeast is fresh and active – I test mine in warm water first to ensure it bubbles and foams within a few minutes.

Warm Water: The temperature should feel just slightly warm to your wrist, around 110°F, which activates the yeast without killing it.

Kosher Salt: This enhances all the flavors in the dough and helps control the yeast activity, creating a more controlled rise and better texture.

Baking Soda: Added to the water bath, this creates an alkaline environment that gives bagels their distinctive chewy exterior and deeper color.

Brown Sugar for Water Bath: This sweetens the water bath slightly and contributes to the bagels’ beautiful golden appearance when they bake.

Everything Bagel Seasoning: My family’s favorite topping that adds a perfect blend of garlic, onion, sesame seeds, and poppy seeds for maximum flavor.

How to Cook Fresh Baked Bagels

Step 1. I usually start by combining the bread flour, brown sugar, and salt in my stand mixer bowl, then dissolve the yeast in warm water separately to make sure it’s properly activated.

Step 2. With the mixer on low speed, I slowly add the yeast mixture to the flour and let the dough hook work for about 8 minutes until a tight, smooth dough forms that pulls away from the sides.

Step 3. I’ve found that letting the dough rise in a lightly oiled bowl covered with plastic wrap in a warm spot works best – it should double in size in about 1 to 1½ hours.

Step 4. My grandma always said to divide dough evenly, so I weigh each piece to ensure uniform bagels, then roll each portion into a smooth ball on a clean surface.

Step 5. After letting the dough balls rest for 30 minutes under plastic wrap, I poke holes through the center with my finger and gently stretch them to about 1 inch in diameter.

Step 6. I always prepare the water bath while the oven preheats to 425°F, combining water, brown sugar, baking soda, and salt in a large pot and bringing it to a gentle simmer.

Step 7. The boiling step is crucial – I cook 4 bagels at a time for 3 minutes on one side, flip them carefully with tongs, then cook for 2 more minutes on the other side.

Step 8. My husband prefers when I sprinkle the toppings immediately after the water bath while the bagels are still wet, so they stick perfectly during baking.

Step 9. I bake the bagels for 12 minutes, then flip them bottom-side up and bake another 8-12 minutes until they’re deep golden brown and sound hollow when tapped.

How to Store & Reheat Fresh Baked Bagels

I usually store my fresh baked bagels in an airtight container at room temperature, where they stay fresh and maintain their texture for up to 5 days. Make sure they’re completely cooled before storing to prevent any moisture buildup that could make them soggy.

For longer storage, I recommend slicing the bagels in half first, then wrapping them tightly in plastic wrap and placing them in a freezer bag. They freeze beautifully for up to 3 months and make busy mornings so much easier — especially when paired with quick options like Air Fryer Bagels.

For best results when reheating, I like to toast frozen bagel halves directly from the freezer – no thawing needed. If you’re reheating whole bagels, wrap them in a damp paper towel and microwave for 20-30 seconds, or warm them in a 350°F oven for about 5 minutes until heated through.

What to Serve with Fresh Baked Bagels

Cream Cheese and Lox: The classic New York combination of rich cream cheese and silky smoked salmon creates the perfect balance of flavors and textures against the chewy bagel — or try a twist with my Vegan Lox Bagels.

Avocado and Everything Seasoning: Mashed avocado with a sprinkle of everything bagel seasoning adds healthy fats and a modern twist, or explore the flavor-packed Stuffed Everything Bagel Bites.

Butter and Jam: Sometimes simple is best — especially when paired with slightly sweet Strawberry Bagels for extra fruity flavor.sweet breakfast that never gets old.

Cream Cheese and Fresh Herbs: I often mix chopped chives, dill, or scallions into plain cream cheese like this Chive Cream Cheese for a bright, savory spread that complements the bagels perfectly.

Peanut Butter and Banana: Try it on a Protein-Packed Cottage Cheese Bagel for added energy and protein.

Hummus and Vegetables: For a lighter option, spread hummus on a crisp Gluten-Free Bagel with cucumber and sprouts.

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