Homemade Bagels

homemade bagels

Homemade bagels are easy to make and delicious. I put off making them for 3 years and when I finally started making them, I couldn’t believe how much better they tasted!

We love bagels at our house, my kids would eat them all day if they could. When I realized how easy, healthy and inexpensive making homemade bagels was, I was sold!

When I shared that I was making bagels every week I received many questions on how to make bagels. Hopefully, this post will answer those questions.

The cost of making homemade bagels is under $2 for 13 large bagels. Compare that with the supermarket prices or Panera, and you can see that making your own is a great deal.

This is a modified version of the recipe from the Bread Becker’s Recipe Collection.

Homemade Bagels
  • 2¼ cup warm water
  • 2 tablespoon honey
  • 2¼ teaspoon salt
  • 5 cups flour (you can use all white, half white/half wheat, or all whole wheat)
  • 1 tablespoon gluten
  • 2 teaspoon instant yeast
  1. Combine water, honey, and salt.
  2. Add part of the flour, yeast and gluten, mix well.
  3. Continue to add flour until you have a slightly sticky dough, kneed for about 10 minutes.
  4. Let dough rise until it has doubled.

  5. This is the time to add any extras if you so desire. You can mix in onions (for onion bagels), assorted seeds or nuts, cinnamon and sugar, it is up to you. I kept these bagels plain for the pictures.
  6. After the dough has risen (and you've added your extras if you want), divide into 11-13 balls. I can usually get 13 bagels out of this recipe, but today I only got 12.
  7. After you have divided your dough, take the balls and put your thumbs through the middle of the ball. You will make the bagel shape by doing this. You need to work the hole to a pretty large diameter (almost 2 inches) because the hole will shrink when they rise.
  8. Allow the bagels to rest (covered) for 20 minutes. It is best if you watch the time on this. You won’t ruin your bagels if they rest for 25 or 30 minutes, but 20 minutes is ideal.
  9. While the bagels are resting, start boiling a pot of water on the stove.
  10. Add honey or sugar (about ⅓ cup) to the water (I have no idea why you do this but every recipe I have tried recommends this step).
  11. After the bagels have rested and your water is boiling drop the bagels (one or two at a time depending on how big your pot is) into the boiling water.
  12. Boil for one minute. Let me repeat this, boil for one minute. Do not over boil. Your bagels will fall apart. You can under boil them, but do not over boil.
  13. After a minute remove from the water with a slotted spoon and place on greased cookie sheet.
  14. After the bagels are boiled you can brush them with an egg wash (one egg white and about 3 Tbs of water) but it isn’t required. The egg wash gives the bagels that shiny look. These bagels were not brushed with egg.
  15. Bake in a 350 degree oven for about 20 to 30 minutes. You can flip them if you think they are getting too brown on the bottom, but they won’t be as pretty.

Homemade Bagels at The Happy Housewife

More Homemade Bread Recipes to Try:

See all of The Happy Housewife recipes here.

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Rosemary Pull-Apart Bread

Rosemary Pull-Apart Bread at The Happy HousewifeBy contributing writer Beth

We have a rosemary bush in our front yard, and I just love to brush past it. It always smells like “yum” to me. As a result, I enjoy finding easy and delicious ways to cook with rosemary.

This rosemary pull-apart bread is great for serving because you don’t have to slice perfectly. This is great since I’m pretty much terrible at making clean, even bread slices. I think it’s because I just can’t wait long enough to let it cool off. Well with this pull-apart bread, you only have a to wait long enough to place the free form loaf on the table before you tear in.

Notes: You could probably leave out the thyme and basil, but I wouldn’t. They offer a very light reminder of their presence that never competes with the rosemary and only brings out the fullest flavor of the yeasty bread.

Rosemary Pull-Apart Bread at The Happy Housewife

Rosemary Pull-Apart Bread
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 8
For the Dough
  • 3 teaspoons olive oil
  • 1 cup whole milk
  • 1 teaspoon salt
  • 1 teaspoon brown sugar
  • 1 teaspoon dried rosemary
  • pinch of dried basil
  • pinch of dried thyme
  • ½ teaspoon onion powder
  • 2 ½ cups bread flour
  • 1 ½ teaspoons yeast
For the Topping
  • ½ cup butter
  • ½ cup Parmesan, grated
  • ½ teaspoon dried rosemary
  1. Warm the olive oil and milk in a saucepan over very low heat until the liquid reaches 100 degrees. Remove from heat and place in mixer bowl.
  2. Add salt, sugar, rosemary, basil, thyme, onion powder, and yeast. Blend well.
  3. Add flour ½ cup at a time and mix until soft dough starts to form. Remove dough from bowl and turn onto floured surface.
  4. Knead in remaining flour ¼ cup at a time until dough is smooth and no longer sticky.
  5. Place dough in a well-oiled bowl. Cover and let rise in warm spot on counter for 1 hour or until doubled in volume.
  6. Just before dough is completely risen, oil a 9 inch springform pan.
  7. To prepare the topping, melt the butter. In a large bowl, combine the butter, Parmesan, and rosemary. Set aside.
  8. Remove dough from bowl and stretch or roll out to knead out all air bubbles.
  9. Cut dough into 4 equal chunks, then cut each of those chunks into 8 small cubes. Place these cubes in the butter mixture.
  10. Toss the dough cubes around in the butter until all are coated. Place cubes in pan.
  11. Cover again and let rise for 50 minutes.
  12. Heat oven to 375 degrees. Remove cover and bake bread for 25 minutes or until light golden brown.
  13. Remove from pan onto a serving plate and enjoy!

Rosemary Pull-Apart Bread at The Happy Housewife

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Pepper Jack Corn Muffins

Pepper Jack Corn Muffins | The Happy HousewifeBy contributing writer Kristia

These Pepper Jack Corn Muffins are so yummy and light. They have a subtle kick, so even people who don’t love spicy foods can enjoy these muffins. They pair well with soups, like Chicken & Corn Chowder, Cheddar Potato Soup, Chicken Tortellini Soup, and Slow Cooker Broccoli Cheddar Soup.

Make a batch for your next soup night.

Pepper Jack Corn Muffins | The Happy Housewife

Pepper Jack Corn Muffins
Recipe type: Bread
Serves: Makes 12 muffins
  • 1¼ cups buttermilk
  • ¼ cup vegetable oil
  • 1 large egg, beaten
  • 1 cup flour
  • ¾ cup fine yellow cornmeal
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cups shredded pepper jack cheese
  1. Preheat oven to 400 degrees and spray a muffin pan with non-stick cooking spray.
  2. In a small bowl, combine the buttermilk, oil, and egg.
  3. In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt.
  4. Make a well in the center of the bowl. Pour the wet ingredients into the well and stir until just combined. Do not over mix.
  5. Fold in the cheese.
  6. Spoon the batter into the prepared muffin pan and bake for 13-15 minutes or until toothpick comes out clean.
  7. Allow to cool slightly and remove muffins from pan to cool on a wire rack.


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Paleo Banana Chocolate Chip Muffins

Paleo Banana Chocolate Chip Muffins | The Happy HousewifeBy contributing writer Tessa

These Paleo Banana Chocolate Chip Muffins are the world’s easiest darn muffins to whip up. In five minutes or less you can have a batch of muffins in the oven to bake, and using a mini muffin tin, they only bake for about 8 minutes. High in protein with almost no added sugar, these super cute muffins are a wholesome snack for you or your kids!

I have made this recipe with more nut butters than I can shake a stick at: peanut butter, sunflower seed butter, cashew butter, and pecan butter. I have yet to try macadamia butter, but I think that would be over the top delicious in these bad boys too!

Remember that an overripe banana is key. Think more brown and black than yellow! This is where the sweetness comes from, so buy some extra bananas to ripen away in your pantry!

You can make your own nut butters using the technique I describe in this post on homemade sunflower seed butter. The amount of oil needed will vary based on the fat content of the nut or seed you are using. I make my own cashew butter for this using raw cashews. It is my favorite in these muffins!

Paleo Banana Chocolate Chip Muffins | The Happy Housewife


Paleo Banana Chocolate Chip Muffins
Recipe type: Bread
Serves: 24
  • 1 cup any nut butter
  • 2-3 very ripe bananas
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 tablespoon (or more) honey or maple syrup to taste (optional)
  • ½ teaspoon baking soda
  • 1 teaspoon apple cider vinegar
  • ½ cup chocolate chips
  1. Preheat oven to 400 degrees.
  2. Place all ingredients except the chocolate chips into a blender or food processor.
  3. Blend until well mixed. Batter will be sticky.
  4. Stir in the chocolate chips.
  5. Pour batter into greased mini muffin tins.
  6. Bake in a 400 degree oven for approximately 8 minutes until golden brown and the tops spring back (slightly longer with chia eggs).
I have used cashew, peanut, almond, and sunflower seed butter. My favorite is cashew.

I have tried a chia/flax egg, and while still good, the texture is more moist and they do not rise as high.

I am sure you could use regular muffins too, but you will have to increase the cooking time to 12-15 minutes.


Paleo Banana Chocolate Chip Muffins | The Happy Housewife

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