Short answer
A bagel recipe uses a stiff yeast dough of bread flour, water, salt and malt or sugar, shaped into rings, boiled briefly and then baked in a hot oven. The boil is what gives a bagel its glossy, chewy crust and dense crumb.
A bagel recipe starts with a stiff dough of bread flour, water, yeast, salt and a little sugar or malt, shaped into rings, boiled for about a minute on each side and baked at 425°F to 450°F. This bagel recipe makes eight chewy plain bagels and explains the shaping and boiling steps that set bagels apart from other bread.
What ingredients do you need for homemade bagels?
Homemade bagels need only bread flour, warm water, instant yeast, salt and a sweetener, with seeds or seasoning as an optional topping. The short list is a big reason why bagels are a good first yeast project.
| Ingredient | Amount for 8 bagels | Purpose |
|---|---|---|
| Bread flour | 4 cups (about 500 g) | Strong gluten for chew |
| Warm water | 1 1/2 cups (about 350 ml) | Hydrates the dough |
| Instant yeast | 2 1/4 teaspoons | Makes the dough rise |
| Salt | 2 teaspoons | Flavor and gluten strength |
| Malt syrup, honey or sugar | 1 tablespoon | Sweetness and browning |
| Extra sweetener for the water | 1 tablespoon | Shine on the crust |
| Toppings | As wanted | Sesame, poppy, everything mix |
Bread flour matters because a bagel dough is stiff and low in water. A low hydration dough needs the extra gluten of bread flour to knead into a smooth, elastic ball.
How do you make bagel dough?
To make bagel dough, mix the flour, water, yeast, salt and sweetener until a shaggy mass forms, then knead it for about 10 minutes until it is smooth and very firm. The dough should feel stiffer than regular bread dough.
- Stir the yeast and sweetener into the warm water and let it stand for five minutes.
- Add the flour and salt and mix until no dry flour remains.
- Knead by hand for 10 minutes or in a stand mixer on low for 6 to 8 minutes.
- Place the dough in an oiled bowl and cover it.
- Let the dough rise for about 1 hour, until it looks puffier but not doubled.
A mixer helps, because the dough is hard work to knead by hand. If your mixer strains or walks across the counter, stop and rest it for a few minutes.
How do you shape bagels?
To shape a bagel, divide the dough into eight equal pieces, roll each into a ball and make a hole through the middle with your thumb. Stretch the hole to about two inches wide, because it shrinks as the dough proofs.
There are two common methods. The first is the thumb method: press a thumb through the center of the ball and rotate it around your finger to widen the hole. The second is the rope method: roll a piece into a rope about eight inches long, wrap it around your hand and roll the join on the counter to seal it. The rope method gives a more even ring.
Place the shaped bagels on a lightly floured or parchment lined tray, cover them and rest them for 20 minutes.
What does the boiling step do?
The boiling step cooks the outside of the bagel dough in hot water, which sets a thin skin and creates the chewy, shiny crust. A bagel that skips the boil is bread in the shape of a ring.
- Heat a wide pot of water to a gentle boil and add a tablespoon of sweetener.
- Lower three or four bagels into the pot without crowding.
- Boil for 45 to 60 seconds on each side.
- Lift them out with a slotted spoon and let the water drain.
- Transfer them to a baking tray lined with parchment.
Longer boiling gives a thicker, chewier crust. A short dunk of 20 seconds gives a softer one. Test the float: after the first rest, a bagel that floats in a bowl of water is ready to boil, and one that sinks needs a little more time.
How do you add toppings?
Add toppings right after boiling, while the surface is still wet, so the seeds or seasoning stick. Press the top of each bagel into a plate of sesame seeds, poppy seeds or everything seasoning, or sprinkle it over the wet dough.
Cinnamon raisin bagels are different. The raisins and cinnamon sugar are kneaded into the dough before the first rise, so they cannot be added at the end. Cheese bagels often get a sprinkle of shredded cheese over the top for the last few minutes of baking.
How long and at what temperature do you bake bagels?
Bake bagels at 450°F for 20 to 25 minutes, flipping them once halfway through for even color. The bagels are done when the crust is deep golden brown and the bottoms sound firm when tapped.
If your oven runs hot or the bagels brown too fast, lower the heat to 425°F and bake a few minutes longer. A baking stone or an inverted baking tray preheated in the oven gives a crisper base, but a regular sheet pan works well enough.
Let the bagels cool on a wire rack for at least 15 minutes. Cutting too early makes the crumb gummy because the inside is still setting.
What are the most common bagel mistakes?
The most common bagel mistakes are an underkneaded dough, rings that rise too long, a water boil that is too cool, and cutting the bagels while they are hot.
- Dense, tough bagels: the dough was too dry or kneaded too little, or the flour was low in protein.
- Flat bagels: the shaped rings proofed too long, or they were crowded in the pot.
- Pale crust: no sweetener in the water, or the oven was too cool.
- Blisters on the crust: this usually happens after a cold overnight rest and is normal and attractive.
- Seeds fall off: the bagels were too dry when topped.
Bagel recipe at home vs shop bagels: what is the difference?
Homemade bagels and shop bagels use the same method, but shops work at scale with specialized equipment and often use a long cold fermentation. A home baker can match the chew and flavor, but the results are slightly different because of oven and batch size.
| Feature | Homemade bagels | Shop bagels |
|---|---|---|
| Batch size | 8 to 12 | Dozens at a time |
| Fermentation | 1 hour, or overnight in the refrigerator | Often long and cold |
| Boiling | Stovetop pot | Kettle or a steam oven setup |
| Baking | Home oven | Deck or rotating oven |
| Freshness | Baked to your schedule | Baked each morning |
Home baking is a good way to learn how a bagel is built. For a quick breakfast on a busy morning, a shop is simpler.
What does Benson’s Bagels offer if you do not want to bake?
Benson’s Bagels in Enfield, Connecticut, describes its bagels as fresh baked and advertises over 15 varieties. As of November 2026 its DoorDash menu lists a bagel with cream cheese at $4.99 and a full dozen at $19.99, with twelve bagels in flavors you pick.
The shop’s flavor list is not confirmed, so ask which varieties are available on the day. The menu page records the items, and the hours and location page has the address and hours. Prices come from DoorDash and may differ in the shop. This is an independent guide and does not take orders.
How do you store homemade bagels?
Store homemade bagels in a paper bag at room temperature for a day, then slice and freeze any extras. Bagels go stale faster than most bread because of their dense crumb.
Slice the bagels before freezing so that each half can go straight into the toaster. Wrap them in a freezer bag with the air pressed out, and use them within a month or two for the best texture.
Common questions
Why do you boil bagels before baking?
Boiling gelatinizes the starch on the outside of the dough, which sets a thin skin. That skin bakes into the shiny, chewy crust and keeps the bagel dense instead of puffy like a bread roll.
Can I make bagels without malt syrup?
Yes. Honey, brown sugar or plain sugar can replace malt syrup in the dough and in the boiling water. The flavor is slightly different, but the bagels still brown and taste good.
What flour is best for bagels?
Bread flour is the usual choice because its higher protein builds the strong gluten that gives bagels their chew. All purpose flour works but gives a softer, less chewy result.
Why are my homemade bagels flat?
Flat bagels usually mean the dough rose too long before boiling, so the rings were too puffy and collapsed in the water. Use the float test or a shorter rest, and handle the rings gently.
Can I make the dough ahead of time?
Yes. After shaping, cover the bagels and chill them overnight. The slow, cold rest develops flavor, and you can boil and bake them straight from the refrigerator the next morning.
For the address, opening hours and menu, see Benson's Bagels in Enfield.
This article is general information from an independent guide, not from Benson's Bagels itself. For the store’s current details see hours and location.