Homemade Bagels ~ Yes you can!

Homemade Bagels. 

They are infinitely better than the grocery store variety, and you can eat them warm from the oven it you want to. :)   
(The finished bagels freeze beautifully!)

Why make Bagels??

Well, if you live near a great bagel spot, you might not want to.

But since I  (happily!)   no longer live in, or near a big city . . 

I make my own.

Yes,  'bagels' are available here ~ 

but most often they are soft, fluffy, "bready" and lifeless, they hardly measure up to honest-to-goodness  real bagels.

If you've never tried making them at home, you might be surprised at how easy it is. 

Just mix up and knead the dough (you can do this by hand, use your stand mixer, or bread machine.)

Allow it the dough to rise for 45 minutes to an hour or so.

Divide the dough, and form it into balls, then into a doughnut shape ~ 

Drop them into a pot of boiling water for a few seconds,
 then place on a prepared baking sheet. 

Brush with an egg wash 
(sprinkle with toppings - optional) then bake.

About 20 to 25 minutes later . . . fresh BAGELS!  

Of all the recipes I've tried through the years, my favorite by far is one that my friend Ann at Thibault's Table shared a few years ago. 

 It is definitely my "go to" bagel recipe.

You can shape them into any size you want ~

 From very small hors d'oeuvre size, medium size, or jumbo "papa-size" bagels ~

 You'll just adjust the boiling and baking times a bit, depending upon the size you make.

If you enjoy bagels, do you have a favorite, and how do you like to eat them?

My two favs are the  "Everything" and Onion varieties.

Here's the 'Everything'. 


Yum!  (This time I didn't add minced, toasted onions to the sprinkle ~ 

I just used King Arthur Flour's Seed Sprinkle , on top of some good quality granulated onion, from Penzey's.

Usually I just split and toast my bagels and serve them spread with butter, cream cheese, or a flavorful "schmear".

But once in a while for a treat, it's good to indulge in a good old Lox (cured salmon)  & Cream Cheese Bagel . . . 

With a few thinly sliced red onion rings, some capers and a generous sprinkle of fresh chives.  

Freshly cracked black pepper is a great addition, too. 

If you want to give this recipe a try, I urge you to do it!  

You can't go wrong if you follow the tutorial (with great step-by-step pictures) at Thibeault's Table. 

(Click HERE to link to Ann's Tutorial at Thibeault's Table.)

Thank you Ann!  

Have a great day everyone.

xo ~m.

P.S. Thank you so much for your good thoughts, prayers and great words of support for my dog Cinnie. She has made a small improvement with medication over the past week, for which we're thankful. Her future health still remains a question. 

She goes in for another evaluation Wednesday (June 1) afternoon and we remain ever hopeful.

Thank you so very much for your kind words of support, they mean the world to us.  ((hugs))


  1. You can freeze shaped, risen, raw bagels!! They thaw in the boiling water, you bake just like normal, and you get that unbelievable fresh bread smell all over again.

  2. Wonderful post Mary..I remember Ann's tutorial..2 great chefs:)

  3. Oh Mary, you take bagels to a whole other level. Spectacular.

    I want one of your bagels with smoked salmon for lunch.


  4. Thanks for sharing this, I had no idea it was that simple to execute :) They look beautiful.

  5. I saw these and just had to make them (I guess that is what you get when you read food blogs while pregnant) and they were DELICIOUS!!! I will no longer be purchasing bagels at the grocery store.

  6. All the bagels and their toppings look delicious!

    Mari, sorry to know your pup is not doing well. I know how much we all worry about our four-legged babies. I'll keep yours in my thoughts.

  7. super fab..I love them..
    first time here..sure you have a lovely space with gorgeous recipe collection..excellent cliks..
    Am your happy follower now..:)
    do stop by mine sometime..

    Tasty Appetite
    Event: Letz Relishh Ice Creams

  8. I used to make homemade bagels, and you're right they are wonderful! I need to do it again.

  9. Wow, these look better than any bagel shop - big or small city!

  10. My favorite bagel recipe as well! Yours turned out beautiful, Mari. I'll have to make a batch up again soon.

    I'm so glad your furbaby is on the mend. Keeping a good thought for your Cinnie!


  11. Gorgeous! I've been meaning to make bagels for a while...and now between you and Ann, I hope I can be successful! Thanks, Mari :)


Thank you for your comments, friends ~ they make my day!

A Sampling of my food . . .


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