How to Make Bagels

My Top 5 Favourite Bagel Recipes

If you follow me on Instagram (@courtneyhufsmith) you will soon discover that I make and eat a lot of bagels (it’s a weekly activity for me and I have one every morning for my first breakfast)!

Here, I am sharing my top 5 favourite creations that I have made. The recipes are all variations of with slightly different ingredients and measurements.

I also have a “How to Make Homemade Bagels” video posted on my IGTV for a step-by-step demonstration.

Top 5 Bagel Recipes

#1 Whole Wheat Sesame (Base recipe)


  1. 4 cups whole wheat flour
  2. 1 3/4 cups of water
    • (this may vary depending on the type/brand of flour, you want to make the dough slightly sticky but not too sticky so add flour or water accordingly while kneading)
  3. 2 tsp instant yeast
    • or 2 3/4 tsp active dry (this yeast needs to be dissolved in hot water for 5 minutes before adding to dough)
  4. 2 tsp salt (I use Himalayan pink salt)
  5. 1 tbsp honey and 1/4 cup to add to boiling water
  6. 1 egg or 1 tbsp of butter for the topping/browning
  7. Sesame seeds for topping


  1. If using instant yeast, begin by mixing the flour, yeast, and salt together in a large bowl, then add 1 3/4 cups of hot water. If you are using active dry yeast you will need to activate it first by dissolving it in the 1 3/4 cups of hot water, then add in the dry ingredients.
  2. Next, add the tbsp of honey to the dough and mix with a wooden spoon or dough hook attachment (for those using an electric stand), until the dough comes together.
  3. Roll onto a lightly floured surface and knead for 6-8 minutes.
  4. Place in an olive oil coated bowl and cover with a kitchen towel. Let rest for 60-90 minutes or until doubled in size.
  5. Once the dough has risen, punch it to release the air, set up a piece of parchment paper and section the dough into 8 pieces. Roll each piece into a log and form a bagel shape by pressing the two ends together (see IGTV video if necessary). Set each piece on the parchment paper and cover with a towel as you go.
  6. Turn on the oven to 425 F.
  7. Put a large pot filled 1/3 of the way with water on a stove top and boil. Whisk in 1/4 cup of honey. Turn heat to medium (should continue to boil) and add the bagels 3 at a time. Let them boil for a minute then flip and let boil for another minute on the other side.
  8. Take the boiled bagels out and place them on a baking sheet covered with parchment paper.
  9. Brush with a whisked egg or butter and sprinkle sesame seeds on top.
  10. Bake in the oven for 20 minutes.
  11. Store for 5 days at room temperature, 1 week in the fridge, or 1 month in the freezer.

#2 Everything Bagels

Use the same recipe as the sesame seed bagels but top with everything bagel seasoning.

Use Trader Joe’s Everything But The Bagel Sesame Seasoning Blend

Or make your own! To make my own I use: lemon pepper, sesame seeds, garlic powder, and onion salt.

#3 Apple Cinnamon

Use the same base recipe with these adaptions:

  1. Add 1 tbsp of cinnamon.
  2. Add 1-2 extra tbsp of honey or maple syrup.
  3. Dice 1/2 an apple and add to the dough. Juice the remaining 1/2 and also add it to the mixture (optional).
  4. Take out about 1/4-1/2 cup of the water as necessary. Again, make sure the dough is somewhat sticky but not so much so that it is sticking to the table and your hands.
  5. No sesame seed topping is necessary.

#4 Cinnamon Raisin

Base recipe adaptions:

  1. Add 1 tbsp of cinnamon.
  2. Add 1-2 extra tbsp of honey or maple syrup.
  3. Add 1/4 cup of raisins that have been soaked in warm water for 10 minutes.
  4. No sesame seed topping is necessary.

#5 Chocolate Zucchini

Base recipe adaptions:

  1. Add 2 extra tbsp of honey.
  2. Add 1/2 cup of shredded zucchini.
  3. Use a little less water (about 1/4-1/2 cup less).
  4. Substitute 1/2 cup less of the flour for 1/4 cup of cocoa powder.

And there you have it, 5 of my favourite bagel recipes (including some flavours that you have probably never tried before)!

Please let me know your feedback! Sometimes it takes a bit of practice to get the shaping part mastered.

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