chewy homemade bagels have that perfect dense crumb and shiny crust you'd find at a New York deli. The dough comes together in minutes, chills overnight, and bakes up into chewy homemade bagels with a satisfying chew and crispy outside. I started making these after a trip to Brooklyn left me craving that real bagel texture, the kind you can't find at chain bakeries. Now my kitchen smells like a proper bagel shop every weekend, and honestly, once you taste one warm with cream cheese, you won't go back to store-bought
If you love homemade bread, try my Easy Chicken Salad with Apples recipe or Easy Dutch Baby Pancakes Recipe next. And if breakfast is your thing, these chewy homemade bagels pair beautifully with my Easy Gougères recipes .
Why You'll Love This chewy homemade bagels
Chewy homemade bagels are easier than you think. You don't need any fancy equipment beyond a food processor or stand mixer, and the dough is forgiving. The overnight chill means you do most of the work the day before, so morning chewy homemade bagels are just a quick boil and bake away.
These boiled then baked chewy homemade bagels have that authentic dense texture, not the soft, bready kind you find at grocery stores. You control the toppings, from classic everything bagel seasoning to sesame seeds or even a dusting of cinnamon sugar. They're perfect for breakfast sandwiches, smoked salmon and cream cheese, or just butter and jam.
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chewy homemade bagels Ingredients
Here's everything for your bagel dough recipe, measured exactly for the best results.
See Recipe Card Below This Post For Ingredients Quantities
For the dough:
- Bread flour: High-gluten or all-purpose flour works too, but bread flour gives the chewiest texture and helps the chewy homemade bagels hold their shape.
- Kosher salt: Diamond Crystal is recommended because it dissolves evenly and seasons the dough just right without being too salty.
- Instant yeast: Helps the dough rise slowly and develop flavor during the long chill. No need to proof it first.
- Water: Room temperature or cold water keeps the dough from rising too fast and makes it easier to handle.
- Barley malt syrup: Adds a subtle sweetness and helps with browning. Honey, molasses, or maple syrup can replace it.
- Neutral oil: Grapeseed or olive oil coats the dough so it doesn't dry out in the fridge.
For baking:
- Egg wash: One egg whisked with a tablespoon of water gives the chewy homemade bagels that shiny, golden finish.
- Toppings: Everything bagel seasoning, sesame seeds, or dukkah. Use whatever you love.
Optional Everything Bagel Seasoning:
- Sesame seeds: Adds nutty flavor and crunch.
- Poppy seeds: Classic bagel topping with a mild, earthy taste.
- Dried onion flakes: Brings savory depth.
- Dried garlic flakes: Adds a punch of flavor.
- Flaky sea salt: Finishes everything with a salty bite.
How to Make Chewy Homemade Bagels
Make the dough: In a food processor fitted with the blade attachment (or a stand mixer with the dough hook), combine the flour, salt, and yeast. In a medium bowl, whisk together the water and barley malt syrup. Add to the flour mixture and immediately blend or knead. If using a food processor, run it for 60 to 90 seconds, watching closely so it doesn't jam. If using a stand mixer, knead on medium speed for 90 seconds until the dough is tacky and comes together. With oiled hands, transfer the dough to a bowl. Stretch and fold the edges toward the center to form a smooth ball. Lightly coat with oil, cover, and refrigerate for 12 hours or longer.
Portion the dough: Remove the dough from the fridge and place it on a lightly floured surface. Using a scale, divide into 10 to 12 portions. For 10 chewy homemade bagels , each portion should weigh about 125 grams. For 12 bagels, aim for 105 grams each. Form each portion into a tight ball, using the pinky edge of your fingers to create surface tension. Cover with a towel and rest for 1 hour.
Prepare work station: Bring a large pot of water to a simmer and add about ¼ cup barley malt syrup. Preheat your oven to 425ºF (218ºC). Line your sheet pans with parchment paper. Prepare the egg wash and set out your toppings.
Shape the bagels: Lightly flour your hands, then poke a hole in the center of each dough ball with your thumb. Stretch the dough into a donut shape, pulling outward and under to keep an even thickness. This prevents the chewy homemade bagels from turning cone-shaped during baking.
Boil the bagels: Line a sheet pan with a tea towel. Working in batches of 4, drop the shaped chewy homemade bagels into the simmering water. Boil for 30 seconds per side. Use a spider or slotted spoon to lift them out and transfer to the towel-lined pan. Repeat with the remaining bagels.
Apply egg wash and toppings: Brush each boiled bagel with egg wash. Dip the tops into your desired toppings and place them on the parchment-lined sheet pan.
Bake: Bake for 20 to 25 minutes, or until the chewy homemade bagels are evenly golden brown. If you're using two pans, rotate them halfway through. Let the bagels cool on the sheet pan before serving.
Substitutions and Variations
Flour: All-purpose flour works fine if you don't have bread flour. Your chewy homemade bagels will be slightly less chewy homemade bagels but still delicious.
Sweetener: Swap barley malt syrup with honey, maple syrup, or molasses. Each adds a slightly different flavor.
Toppings: Try cinnamon sugar, coarse salt, dried rosemary, or even shredded cheese. Get creative.
Whole wheat: Replace up to half the bread flour with whole wheat flour for a nuttier flavor and denser texture.
Equipment For chewy homemade bagels
A food processor (14-cup or larger) or stand mixer with dough hook makes mixing the dough quick and easy. You'll also need a large sheet pan or two standard ones, a slotted spoon or spider for boiling, a measuring scale for accuracy, a medium bowl, parchment paper, and a whisk for the egg wash.
Storage and Freezing Tips
Store cooled chewy homemade bagels in an airtight bag at room temperature for up to 3 days. For longer storage, slice them in half and freeze in a zip-top bag for up to 3 months. Toast straight from frozen for the best texture.
If you want to prep ahead, shape and boil the chewy homemade bagels , then freeze them before baking. When you're ready, bake from frozen, adding a few extra minutes to the baking time.
Expert tips
Use a scale: Weighing the dough portions ensures evenly sized chewy homemade bagels that bake at the same rate.
Don't skip the boil: Boiling creates that signature chewy homemade bagels crust. If you skip this step, you'll end up with bread rolls, not chewy homemade bagels .
Stretch the holes wide: The holes shrink as the chewy homemade bagels bake, so make them bigger than you think they need to be.
Rotate your pans: If baking two pans at once, swap their positions halfway through for even browning.
Let the dough rest: After portioning, let the dough balls rest for a full hour. This relaxes the gluten and makes shaping easier.
FAQ
What is the secret to chewy bagels?
The secret is boiling the shaped dough before baking. This step gelatinizes the starches on the surface, creating a tight, chewy homemade bagels crust. Using bread flour and allowing a long, cold rise also helps develop that dense, chewy texture. Don't skip the overnight chill.
Are bagels good for diabetes?
Bagels are high in carbohydrates, which can raise blood sugar levels. If you have diabetes, portion control is important. You can make smaller chewy homemade bagels , use whole wheat flour, or pair them with protein and healthy fats like eggs or nut butter to help manage blood sugar spikes.
Why did my homemade bagels come out chewy?
If your chewy homemade bagels came out chewy, that's a good thing. Bagels are supposed to be chewy. If they're too dense or tough, you may have over-kneaded the dough or used too much flour. Make sure to measure accurately and don't add extra flour during shaping.
What is the secret to making good bagels?
Good chewy homemade bagels need three things: a long, cold rise for flavor, boiling before baking for texture, and high heat in the oven for a crispy crust. Using bread flour and weighing your ingredients also makes a big difference. Emma always says the secret is patience, and she's right.
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Pairing
These are my favorite dishes to serve with chewy homemade bagels
Chewy Homemade Bagels
Ingredients
Method
- Add the liquid mixture to the dry ingredients and knead 60-90 seconds (food processor) or 90 seconds on medium speed (stand mixer) until the dough is tacky and cohesive. mix
- Transfer dough to a lightly oiled bowl and stretch toward the center several times to create a smooth ball. prep
- Coat dough lightly with oil, cover, and refrigerate for 12 hours or more. prep
- Remove dough from fridge and place on a floured surface. Portion into 10-12 equal pieces using a scale, forming tight balls. prep
- Bring a large pot of water to a simmer, adding ~¼ cup barley malt syrup. prep
- Preheat oven to 425ºF (218ºC) and line sheet pans with parchment paper. prep
- Use your thumb to poke a hole in the center of each dough ball, stretching into a donut shape while keeping tension on the surface. prep
- Boil 4 bagels at a time for 30 seconds per side, then transfer to a towel-lined sheet pan using a slotted spoon or spider. mix
- Brush each bagel with egg wash and dip in desired toppings. assemble
- Place bagels on parchment-lined sheet pans and bake 20-25 minutes until evenly golden. Rotate pans halfway if using two trays. bake
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