5 World Famous Bagels Recipe

Let’s be honest: a good bagel can fix almost anything. Crisp, shiny crust. Chewy, tender middle. That little bounce when you squeeze it? That’s joy. Today we’re diving into five bagel recipes—from classic New York style to stuffed and sweet—that you can absolutely nail at home. No fancy bakery equipment, just a pot, an oven, and a little patience. Ready to level-up brunch?

1. Classic New York Bagels With Shiny Crust And Chewy Bite

This is the bagel blueprint: glossy exterior, deep chew, and malty flavor. Perfect for weekend batch-baking so you can freeze some and flex all week. Toasted with cream cheese or stacked high with deli fillings—these are the bagels your toaster dreams about.

Ingredients:

• 4 cups (500 g) bread flour, plus extra for dusting
• 1 1/2 teaspoons fine sea salt
• 1 tablespoon granulated sugar
• 2 teaspoons instant yeast
• 1 1/4 cups (295 ml) warm water (about 105–110°F)
• 1 tablespoon barley malt syrup (or honey), divided
• For boiling: 2 quarts water + 1 tablespoon baking soda
• For topping (optional): sesame seeds, poppy seeds, coarse salt
• 1 egg white + 1 teaspoon water, whisked (optional egg wash)

Instructions:

1. Mix the dough: In a large bowl, whisk flour, salt, sugar, and yeast. Add warm water and 2 teaspoons barley malt syrup (or honey). Stir until a shaggy dough forms. Knead by hand 8–10 minutes (or 5 minutes in a mixer) until smooth, firm, and slightly tacky.
2. First rise: Shape into a ball, place in a lightly oiled bowl, cover, and let rise at room temp until puffy, 60–90 minutes.
3. Divide and shape: Turn the dough out and divide into 8 equal pieces (about 100–110 g each). Roll each into a tight ball. Rest 10 minutes. Poke a hole in the center with your thumb and gently stretch to a 1 1/2–2 inch ring. Keep the center large; it shrinks as they rise.
4. Proof: Place rings on a parchment-lined sheet, lightly mist with oil, cover, and proof 20–30 minutes. They should look slightly plump. Do the “float test”: drop one in room-temp water—if it floats, you’re ready to boil. If not, rest 10 more minutes and test again.
5. Boil: Preheat oven to 450°F (230°C). Bring a wide pot with 2 quarts water to a simmer, stir in baking soda and remaining malt syrup. Boil bagels 30–45 seconds per side for a thinner crust, up to 60 seconds for extra chew. Drain on a rack.
6. Top and bake: Brush with egg wash if you like extra sheen. Sprinkle seeds generously. Bake 14–16 minutes until deeply golden and glossy. Cool 15 minutes before slicing.

Serve warm with full-fat cream cheese and a crack of black pepper. For variations, add 1 teaspoon diastatic malt powder to the dough for bakery-level chew, or swap half the water for whey from straining yogurt—seriously savory. Freeze sliced bagels in zip bags; toast straight from frozen.

2. Everything Bagels That Actually Taste Like “Everything”

Store-bought everything seasoning can be timid. We’re going big on garlic and onion so your kitchen smells like a deli in the best way. These hit that savory-salty-crunchy trifecta.

Ingredients:

• Base dough: Same as Recipe 1
• Boil bath: Same as Recipe 1
• Egg wash: 1 egg white + 1 teaspoon water
• Everything topping (about 1/2 cup total):
• – 2 tablespoons white sesame seeds
• – 2 tablespoons black sesame seeds (or more white)
• – 1 tablespoon poppy seeds
• – 1 tablespoon dried minced garlic
• – 1 tablespoon dried minced onion
• – 1 teaspoon flaky salt
• – 1/2 teaspoon caraway seeds (optional but delish)

Instructions:

1. Make the dough and shape: Follow Recipe 1 through shaping and proofing.
2. Mix topping: Stir all topping ingredients together in a shallow dish.
3. Boil: Simmer bagels 45–60 seconds per side for that signature chew. Drain well.
4. Coat: Brush with egg wash, then press each bagel face-down into the topping to coat generously. Don’t be shy—“everything” means everything.
5. Bake: 450°F (230°C) for 14–16 minutes until richly browned. Cool slightly before slicing.

These shine with scallion cream cheese or egg and bacon stacked inside. For spice lovers, add 1/2 teaspoon crushed red pepper to the topping. If garlic-onion bits over-brown, tent loosely with foil in the last 4 minutes.

3. Cinnamon Raisin Bagels That Make Your Kitchen Smell Like A Bakery

Soft, gently sweet, and dotted with juicy raisins—these are weekend comfort in carb form. The swirl of cinnamon hits your nose first, then the vanilla warmth. They toast like a dream and love a swipe of salted butter.

Ingredients:

• 3 3/4 cups (470 g) bread flour
• 3 tablespoons granulated sugar, divided
• 1 1/2 teaspoons fine sea salt
• 2 teaspoons instant yeast
• 1 1/4 cups (295 ml) warm water
• 1 teaspoon vanilla extract
• 3/4 cup (120 g) raisins, soaked in hot water 10 minutes and drained
• 2 teaspoons ground cinnamon
• 1 tablespoon barley malt syrup or honey
• Boil bath: 2 quarts water + 1 tablespoon baking soda + 1 tablespoon brown sugar

Instructions:

1. Make the dough: Combine flour, salt, 2 tablespoons sugar, and yeast. Add warm water, vanilla, and malt syrup; knead until smooth and firm, 8–10 minutes.
2. Add-ins: Pat raisins dry. Knead raisins into the dough along with the cinnamon and remaining 1 tablespoon sugar, folding gently so they distribute without tearing the dough too much.
3. Rise and shape: Let rise 60–90 minutes until puffy. Divide into 8 balls, rest 10 minutes, then poke and stretch into rings.
4. Proof and boil: Proof 20–30 minutes. Simmer bagels 30–45 seconds per side in the brown sugar–baking soda bath for extra color and sweetness.
5. Bake: 425°F (220°C) for 15–17 minutes until golden. The lower temp protects the sugars from over-browning.

Serve with honey butter or cinnamon cream cheese. For extra swirl, brush shaped bagels with a mix of 1 tablespoon water + 1 teaspoon cinnamon + 1 teaspoon sugar, then twist lightly before boiling. Pro tip: Soaking raisins keeps them plump so they don’t scorch.

4. Jalapeño Cheddar Bagels With Melty, Crispy Cheese Edges

Spicy, cheesy, and wildly snackable—these bagels bring the party. The jalapeño heat plays nice with sharp cheddar, and the cheese crust bakes into those irresistible lacy edges. Breakfast sandwich? Beer snack? Yes to both.

Ingredients:

• Base dough: Same as Recipe 1
• 1 cup (115 g) sharp cheddar, coarsely shredded
• 2 fresh jalapeños, seeded and finely diced (keep some seeds for more heat)
• 1/2 teaspoon garlic powder
• Boil bath: Same as Recipe 1
• 1 egg white + 1 teaspoon water (optional)

Instructions:

1. Mix dough: Prepare the base dough. During the last minute of kneading, add garlic powder and half the diced jalapeños to lightly flavor the dough.
2. Rise and shape: Let rise, then divide and shape into rings as usual. Proof 20–30 minutes.
3. Boil: Simmer 45–60 seconds per side. Drain on a rack.
4. Top: Brush with egg wash. Mix remaining jalapeños with shredded cheddar. Mound a generous tablespoon on each bagel, pressing lightly so it clings. Let some spill onto the parchment for crispy cheese skirts.
5. Bake: 450°F (230°C) for 14–16 minutes until the cheese is golden and bubbly and the bagels are bronzed.

Serve with chive cream cheese or layer with scrambled eggs and bacon. Want smokier vibes? Swap cheddar for pepper jack and add 1/2 teaspoon smoked paprika to the dough. If the cheese darkens too fast, reduce oven to 425°F for the final 5 minutes.

5. Stuffed Pizza Bagels With Gooey Mozzarella Centers

Think pizza pockets but bagel-shaped and better. These are a hit with kids and late-night snackers. Bite in and discover molten mozzarella and zippy marinara—dangerously fun and ridiculously good.

Ingredients:

• 3 1/2 cups (440 g) bread flour
• 1 1/2 teaspoons fine sea salt
• 1 tablespoon sugar
• 2 teaspoons instant yeast
• 1 cup (240 ml) warm water, plus more as needed
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 8 ounces low-moisture mozzarella, cut into 8 cubes
• 1/2 cup thick marinara (drained of excess water)
• Boil bath: 2 quarts water + 1 tablespoon baking soda + 1 teaspoon sugar
• For topping: 1/4 cup grated Parmesan, 1 teaspoon dried basil, red pepper flakes (optional)

Instructions:

1. Make dough: Combine flour, salt, sugar, yeast, oregano, and garlic powder. Add warm water and olive oil; knead until firm and smooth. The dough should be slightly stiffer than pizza dough—add a tablespoon of flour if it’s sticky.
2. Rise: Cover and rise 60–90 minutes until puffy.
3. Stuff and shape: Divide into 8 pieces. Flatten each into a 4–5 inch round. Place 1 teaspoon marinara and a mozzarella cube in the center. Pinch edges tightly to seal, flip seam-side down, and gently roll into a ball. Poke a hole and stretch to a 2-inch ring, keeping the filling centered. Seal any thin spots.
4. Proof and boil: Proof 20 minutes. Boil 30–45 seconds per side. Be gentle—stuffed bagels are a tad delicate.
5. Top and bake: Sprinkle with Parmesan, dried basil, and red pepper flakes. Bake at 425°F (220°C) for 15–17 minutes until golden and cheese-scented.

Serve warm with extra marinara for dipping. Swap fillings: pesto + provolone, or ricotta + spinach with a pinch of nutmeg. Pro tip: Use low-moisture mozzarella to avoid soggy pockets, and drain your sauce so it’s thick—watery fillings can burst.

Bagel Dough Basics: Quick Tips

– Use bread flour for higher protein—it’s key for that classic chew.

– The dough should be firm, not slack. If it feels soft, knead in a tablespoon of flour at a time until it’s smooth and elastic.

– Boiling is non-negotiable: it sets the crust and gives that shiny finish. Adding baking soda boosts browning; malt or honey adds flavor.

– For next-level flavor, cold-ferment shaped bagels overnight in the fridge. Boil straight from cold the next morning.

Serving And Storing

– Fresh is best, but bagels freeze beautifully. Slice, then freeze in a zip bag. Toast from frozen.

– Reheat day-old bagels by sprinkling the cut sides with a little water and toasting—steam revives the crumb.

– Topping bar idea: assorted schmears (plain, chive, honey-walnut), lox, tomatoes, capers, and red onion. Brunch hero, guaranteed.