DIY Bagels: A Simple 6-Ingredient Recipe

DIY bagels
Dana Angelo White
Total Time: 125 min
Prep Time: 85 min
Cook Time: 40 min
Servings: 8

Nutrition Highlights (per serving)

210 calories
1g fat
44g carbs
6g protein
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Nutrition Facts
Servings: 8
Amount per serving  
Calories 210
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 585mg 25%
Total Carbohydrate 44g 16%
Dietary Fiber 2g 7%
Total Sugars 2g  
Includes 1g Added Sugars 2%
Protein 6g  
Vitamin D 0mcg 0%
Calcium 10mg 1%
Iron 3mg 17%
Potassium 73mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

This recipe has everything you love about bagels and is much easier to make than you might think. Bagels are a great on-the-go source of energy. With a glycemic index of 69, this source of simple carbohydrates makes a great breakfast for athletes after awakening and within two hours after training. Studies have shown that simple carbs are important for faster glycogen replenishment after overnight fasting and intensive exercise.

You might be used to picking up bagels at your local shop or grocery store. But switching to the homemade version is a simple win-win. So grab some pantry staples and get baking.


  • 1 1/2 cups warm water
  • 1 packet dry active yeast
  • 1 tbsp granulated sugar
  • 3 1/2 cups bread flour
  • 2 tsps kosher salt
  • 1 tsp vegetable oil
  • 1 tbsp water
  • 1 egg


  1. In a medium bowl whisk warm water, yeast, and sugar; set aside for 10 minutes.

  2. In the bowl of an electric mixer fitted with a dough hook, combine flour and salt.

  3. Add yeast mixture to the flour and mix on medium speed for 6 to 8 minutes, until dough is formed into a large, smooth ball.

  4. Rub the inside of a bowl with oil and transfer dough to the bowl.

  5. Cover with a clean dish towel and allow to rise for about one hour.

  6. Bring a large pot of water to a boil, preheat oven to 425F, and line two sheet pans with parchment paper.

  7. Transfer dough to a lightly floured surface and divide into 8 equal-sized pieces. Roll each piece of dough into a ball and using fingers poke a hole in each piece; set aside and repeat with remaining pieces of dough.

  8. Once water is boiling, reduce heat to a simmer.

  9. Working in batches, place three bagels in the water and cook for one minute per side. Remove the bagel from the water using a slotted spoon and place onto prepared sheet pan.

  10. Combine egg and the water in a small bowl and whisk well. Once all bagels have been boiled, brush them with the egg wash.

  11. Bake bagels for 15 to 18 minutes or until golden brown.

  12. Allow to cool for at least 10 minutes before serving.

Variations and Substitutions

After bagels have been brushed with egg wash, you can top them with any of your favorite bagel flavorings. Suggestions include sesame seeds, poppy seeds, coarse sea salt, dried herbs, and cinnamon sugar.

Feeling festive? Add food coloring to the dough to celebrate your favorite holiday. Make pink bagels for Valentine's Day, green bagels to celebrate St. Patrick's day, or blue bagels during Hanukkah.

Cooking and Serving Tips

  • Store bagels in a plastic bag for up to one day.
  • If not consuming immediately, slice and freeze fresh bagels in a freezer-safe bag and place frozen bagels directly in the toaster when ready to enjoy.
  • Top with cream cheese and sliced turkey, ham and cheese, or peanut butter for a protein boost.
  • Load your bagel half with sliced veggies like tomatoes, cucumbers, peppers, or spouts and a slice of cheese if you'd like.
  • Use bagel halves as a base for individual pizzas. Top with tomato sauce and your favorite toppings then warm under the broiler until the cheese is melted.

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Article Sources
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  1. Bagel, white bread. University of Sydney GI database.

  2. Pramuková B, Szabadosová V, Soltésová A. Current knowledge about sports nutritionAustralas Med J. 2011;4(3):107-110. doi:10.4066/AMJ.2011.520