There’s something magical about making bagels at home. I still remember the first time I made egg bagels — my kitchen smelled like a warm bakery, my two little ones were peeking over the counter, and my husband couldn’t stop sneaking tastes of the dough!
Growing up, bagels were a weekend treat, but now, they’ve become a family tradition, especially since homemade ones are so much fluffier and tastier than store-bought.
Egg bagels, with their golden color and rich, slightly sweet flavor, are a staple in our house — and the best part? They are surprisingly easy to make, even on a busy weekday!
Today, I’m excited to share with you this Homemade Egg Bagel recipe — perfectly chewy, slightly sweet, and absolutely worth every minute. Get ready to fill your kitchen with delicious smells and happy hearts!
Ingredients You’ll Need
Here’s everything you’ll need to make 4 servings of these delightful egg bagels:
For the Dough:
- 3 ½ cups (450g) bread flour (plus more for kneading)
- 2 teaspoons instant yeast
- 1 tablespoon sugar
- 1 ½ teaspoons salt
- 2 large eggs (one for the dough, one for the egg wash)
- ¾ cup warm water (about 110°F or 43°C)
- 2 tablespoons honey (for boiling water)
For Boiling:
- 8 cups water
- 2 tablespoons honey
Toppings (Optional):
- Sesame seeds
- Poppy seeds
- Everything bagel seasoning
Step-by-Step Instructions: Making the Perfect Egg Bagel
1. Make the Dough
In a large mixing bowl, combine the bread flour, instant yeast, sugar, and salt. Give it a quick stir to blend the dry ingredients.
In a separate small bowl, whisk one of the eggs with the warm water. Slowly pour the egg mixture into the dry ingredients. Stir with a wooden spoon until a shaggy dough forms.
Now, transfer the dough to a floured surface. Knead it by hand for about 8–10 minutes. It should become smooth, elastic, and slightly tacky — but not sticky. If it sticks to your hands too much, sprinkle a little extra flour and keep kneading.
(Tip from a busy mom: Sometimes I let my stand mixer do the kneading while I help the kids with their homework!)
2. First Rise
Place the dough into a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for about 1 hour, or until it has doubled in size.
(Hint: I usually pop the bowl into my oven with the light on — it creates the perfect cozy environment for dough to rise!)
3. Shape the Bagels
After the first rise, punch down the dough gently to release the air. Divide it into 4 equal pieces.
Roll each piece into a ball, then poke your finger through the center to form a hole. Gently stretch and shape it into a bagel. Make the hole a little bigger than you think — it will shrink during the next rise.
Place the shaped bagels on a parchment-lined baking sheet. Cover them loosely with a towel and let them rest for 10–15 minutes.
4. Boil the Bagels
While the bagels are resting, bring 8 cups of water and 2 tablespoons of honey to a boil in a large pot. The honey gives the bagels their lovely golden crust!
Once the water is boiling, reduce it to a gentle simmer. Carefully lower the bagels into the water (1–2 at a time). Boil for 30 seconds per side. Use a slotted spoon to lift them out and place them back on the baking sheet.
Tips for Perfect Homemade Egg Bagels
- Don’t Skip Boiling:
Boiling the bagels before baking is what gives them that signature chewy crust. It’s quick and easy — and makes all the difference! - Be Gentle with the Dough:
Try not to overwork it when shaping. You want a nice, airy bagel! - Customize Your Toppings:
Before baking, brush the boiled bagels with the second beaten egg (the egg wash). Then sprinkle with sesame seeds, poppy seeds, or “everything” seasoning if you like. - For a Softer Crust:
If you prefer a softer bagel (perfect for little ones), you can boil them for just 20 seconds per side instead of 30.
Baking and Serving Suggestions
5. Bake the Bagels
Now that your bagels are boiled and ready, it’s time to bake!
Preheat your oven to 425°F (220°C).
Brush each bagel generously with the beaten egg (this gives them that gorgeous, shiny finish).
Sprinkle your favorite toppings if using — sesame seeds are a big hit in our home!
Bake the bagels for 18–22 minutes, or until they are beautifully golden brown. Rotate the baking sheet halfway through to ensure even baking.
Let the bagels cool slightly on a wire rack before slicing into them. (Though if your house is like mine, someone will snatch one up while it’s still warm!)
How to Serve Homemade Egg Bagels
Homemade egg bagels are incredibly versatile! Here are a few ways we love to enjoy them:
- Classic: Spread with a generous layer of cream cheese.
- Savory: Add slices of turkey, beef pastrami, or a veggie spread for a hearty sandwich.
- Breakfast Dream: Top with scrambled eggs and cheese for the ultimate morning treat.
- Sweet Option: Try a little butter and honey — so simple and so good!
– Pro Tip:
If you have leftovers, you can freeze the bagels! Slice them first, then store in freezer-safe bags. When you need a quick breakfast, just pop them straight into the toaster!
Final Thoughts + Join Our Kitchen Adventure!
There’s something truly heartwarming about pulling freshly baked bagels out of your own oven.
These Homemade Egg Bagels are soft inside, delightfully chewy outside, and filled with love — just like every meal I make for my family.
When I see my little ones nibbling at their bagels with cream cheese smudged all over their cheeks, I know the extra effort is always worth it.
I’d love to hear from you —
Have you made egg bagels before?
Did you add any fun toppings or try any new fillings?
Leave a comment below and let’s swap ideas!
Troubleshooting Common Bagel Problems
Even with the best intentions (and lots of love!), sometimes bagel-making has a few hiccups. Don’t worry — here’s how to solve the most common egg bagel issues:
1. Bagels Too Flat?
Cause: The dough was too wet, or they over-proofed.
Solution: Make sure your dough is firm but soft, and don’t let it rise too long. If the dough becomes sticky, add a little more flour while kneading.
2. Bagels Didn’t Brown Well?
Cause: The oven might not have been hot enough, or the egg wash was too light.
Solution: Make sure your oven is properly preheated to 425°F (220°C) and brush the bagels generously with the egg wash for that gorgeous color.
3. Bagels Too Dense?
Cause: Under-proofing or too much kneading can cause dense bagels.
Solution: Allow the dough enough time to double in size during the first rise. Be gentle when shaping!
4. Bagels Lost Their Shape After Boiling?
Cause: They weren’t shaped tightly enough.
Solution: When shaping the bagels, make sure to stretch the dough well and pinch any loose ends together firmly.
Bonus Tip:
Don’t stress over imperfections — even a “wonky” homemade bagel tastes better than anything from the store! And your family will love every bite.