You’ve probably enjoyed bagels for breakfast, but have you ever thought about them for lunch, dinner, or even dessert? From savory sandwiches to sweet treats, bagels are the versatile heroes of any meal. Get ready to discover 28 delicious recipes that will transform this humble bread into your new favorite dish for every time of day. Let’s dive in and find your next bagel obsession!
Classic New York-Style Bagels
Perfectly chewy with that signature shiny crust, New York-style bagels have been my weekend baking project for years—there’s nothing like pulling a fresh batch from the oven and slathering one with cream cheese while it’s still warm. I love how the simple ingredients transform into something so satisfying, and my family now expects a batch every Sunday morning.
Serving: 8 bagels | Pre Time: 90 minutes | Cooking Time: 25 minutes
Ingredients
- 4 cups of bread flour (trust me, it makes all the difference for that chew)
- 1 ½ cups of warm water (just warm to the touch, not hot)
- 2 tablespoons of granulated sugar
- 1 tablespoon of active dry yeast
- 2 teaspoons of salt
- 1 tablespoon of vegetable oil (for the bowl)
- A big pot of water for boiling
- 2 tablespoons of honey (for the boiling water—this gives that classic shine)
- A sprinkle of your favorite toppings like sesame seeds or everything bagel seasoning (optional but delicious)
Instructions
- In a large mixing bowl, combine the warm water, sugar, and yeast, then let it sit for 5 minutes until it becomes frothy—this means your yeast is active and ready to go.
- Add the bread flour and salt to the yeast mixture, stirring with a wooden spoon until a shaggy dough forms. Tip: If the dough feels too sticky, add a little more flour, a tablespoon at a time, but don’t overdo it; a slightly tacky dough is perfect for chewy bagels.
- Turn the dough out onto a lightly floured surface and knead by hand for 10 minutes until it’s smooth and elastic—you’ll know it’s ready when it springs back slowly when poked.
- Lightly coat a clean bowl with the vegetable oil, place the dough in it, cover with a damp towel, and let it rise in a warm spot for 1 hour until doubled in size.
- Punch down the dough to release air, then divide it into 8 equal pieces, rolling each into a smooth ball.
- Use your thumb to poke a hole in the center of each ball, then gently stretch it to form a bagel shape about 3 inches wide. Tip: Make the hole a bit larger than you think, as it will shrink during proofing and boiling.
- Place the shaped bagels on a parchment-lined baking sheet, cover with the damp towel again, and let them proof for 30 minutes—they should look slightly puffed but not overly risen.
- Preheat your oven to 425°F and bring a large pot of water to a boil, stirring in the honey until dissolved.
- Boil the bagels in batches, 2 at a time, for 1 minute per side, using a slotted spoon to flip them—this boiling step is key for that shiny, chewy crust.
- Remove the boiled bagels to a wire rack to drain briefly, then sprinkle with toppings like sesame seeds if using. Tip: Press the toppings gently so they stick well during baking.
- Transfer the bagels to a baking sheet and bake for 20–25 minutes until golden brown and firm to the touch.
- Let the bagels cool on a wire rack for at least 15 minutes before slicing—they’ll be too soft to cut right out of the oven.
Every bite of these bagels delivers that iconic chew with a crisp exterior, perfect for toasting or enjoying fresh. I love them split and loaded with lox and capers for a classic New York breakfast, or simply toasted with a thick layer of butter—they’re versatile enough for any meal.
Everything Bagel with Herbed Cream Cheese
During the holiday rush, I find myself craving simple comforts that feel special without demanding hours in the kitchen. This everything bagel with herbed cream cheese is my go-to—it’s the perfect quick lunch or lazy weekend breakfast that always hits the spot.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
- One everything bagel (toasted to your liking, but I prefer mine lightly golden)
- A generous ¼ cup of cream cheese, straight from the fridge
- A small handful of fresh chives, finely chopped (about 1 tablespoon)
- A couple of fresh dill sprigs, leaves picked and chopped (about 1 teaspoon)
- A tiny pinch of garlic powder (roughly ⅛ teaspoon)
- A splash of lemon juice (about ½ teaspoon)
- A little sprinkle of everything bagel seasoning for extra crunch (about ¼ teaspoon)
Instructions
- Slice your everything bagel in half horizontally using a serrated knife to prevent squishing.
- Toast the bagel halves in a toaster or toaster oven until they reach a light golden-brown color, which usually takes about 2-3 minutes on a medium setting.
- While the bagel toasts, place the ¼ cup of cream cheese in a small mixing bowl to let it soften slightly at room temperature for easier blending.
- Add the 1 tablespoon of chopped fresh chives and 1 teaspoon of chopped fresh dill to the cream cheese.
- Sprinkle in the ⅛ teaspoon of garlic powder and pour in the ½ teaspoon of lemon juice.
- Stir all the ingredients together vigorously with a fork or spoon until fully combined and creamy, about 1-2 minutes. Tip: For a smoother spread, let the cream cheese sit out for 5 minutes before mixing—it blends much easier!
- Once the bagel halves are toasted, immediately spread the herbed cream cheese evenly onto both cut sides using a butter knife. Tip: Apply the cream cheese while the bagel is still warm so it melts slightly into the nooks and crannies.
- Sprinkle the ¼ teaspoon of everything bagel seasoning evenly over the cream cheese on both halves for an extra burst of flavor and texture.
- Press the two bagel halves together to form a sandwich, or enjoy them open-faced if you prefer. Tip: If serving open-faced, add a few extra fresh herb leaves on top for a pretty, restaurant-style presentation.
You’ll love the creamy, tangy spread against the chewy, savory bagel—the fresh herbs really brighten it up. Try pairing it with a simple side salad or tomato soup for a cozy, complete meal that feels indulgent yet effortless.
Cinnamon Raisin Bagels with Honey Butter
Gathering around the kitchen island on a chilly morning, I’m always reminded why homemade bagels feel like a warm hug—especially when they’re packed with cozy cinnamon and plump raisins. I’ve tweaked this recipe over the years to make it foolproof, and today, I’m sharing my go-to version that’s perfect for a lazy weekend bake. Trust me, the aroma alone is worth the effort!
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 4 cups of all-purpose flour, plus a little extra for dusting
– 1 and 1/2 cups of warm water (around 110°F—think bathwater warm)
– 2 tablespoons of granulated sugar
– 1 packet (2 and 1/4 teaspoons) of active dry yeast
– 1 teaspoon of salt
– 2 teaspoons of ground cinnamon
– 3/4 cup of raisins, soaked in hot water for 5 minutes to plump them up
– 1 tablespoon of vegetable oil for the bowl
– 1 large egg, beaten with a splash of water for the egg wash
– 1/4 cup of honey
– 1/2 cup (1 stick) of unsalted butter, softened at room temperature
Instructions
1. In a large mixing bowl, combine the warm water, sugar, and yeast, and let it sit for 5 minutes until it becomes frothy—this means the yeast is active and ready to go.
2. Add the flour, salt, and cinnamon to the yeast mixture, and stir until a shaggy dough forms.
3. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it’s smooth and elastic; if it sticks, add a sprinkle of flour, but don’t overdo it to keep the bagels tender.
4. Drain the raisins and knead them into the dough until evenly distributed, then place the dough in a bowl greased with vegetable oil, cover with a damp towel, and let it rise in a warm spot for 1 hour until doubled in size.
5. Punch down the dough and divide it into 8 equal pieces, rolling each into a ball and poking a hole in the center with your finger to form a bagel shape.
6. Preheat your oven to 425°F and bring a large pot of water to a boil on the stove.
7. Boil the bagels in batches for 1 minute per side—this gives them that classic chewy crust—then transfer them to a baking sheet lined with parchment paper.
8. Brush the boiled bagels with the egg wash to help them brown nicely in the oven.
9. Bake the bagels at 425°F for 20-25 minutes until they’re golden brown and sound hollow when tapped on the bottom.
10. While the bagels bake, make the honey butter by mixing the softened butter and honey in a small bowl until smooth and creamy.
11. Let the bagels cool on a wire rack for at least 10 minutes before slicing to prevent them from getting gummy.
12. Serve the warm bagels with a generous smear of honey butter on top.
Perfectly chewy with a hint of spice, these bagels have a tender crumb that pairs beautifully with the sweet, creamy honey butter. I love toasting them lightly for extra crunch or serving them alongside a hot cup of coffee for the ultimate breakfast treat—they’re so good, they might just become your new weekend ritual!
Smoked Salmon and Dill Bagel Sandwich
Just when I thought my go-to bagel couldn’t get any better, I discovered this smoked salmon and dill combo that’s become my absolute favorite lazy weekend treat. It’s the perfect balance of creamy, smoky, and fresh—and honestly, it feels fancier than it actually is to make. I love whipping this up when I have friends over for brunch; it always gets rave reviews without keeping me stuck in the kitchen all morning.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– A couple of everything bagels, sliced in half
– A generous 4 ounces of cold-smoked salmon
– A big dollop (about 1/2 cup) of cream cheese, softened at room temperature
– A small handful of fresh dill, finely chopped (about 2 tablespoons)
– A squeeze of fresh lemon juice (about 1 tablespoon)
– A few thin slices of red onion
– A handful of capers (about 1 tablespoon)
– A pinch of freshly ground black pepper
Instructions
1. Place your cream cheese in a small bowl and let it sit on the counter for about 10 minutes to soften—this makes it much easier to mix. Tip: Softening cream cheese prevents lumps in your spread.
2. Add the finely chopped fresh dill and the squeeze of fresh lemon juice to the softened cream cheese.
3. Use a fork to vigorously mix everything together until the dill is evenly distributed and the mixture is smooth and creamy.
4. Toast your sliced everything bagels in a toaster until they are golden brown and crisp on the edges, about 2-3 minutes depending on your toaster. Tip: Toasting the bagels adds a nice crunch that contrasts with the creamy filling.
5. Spread a thick, even layer of the dill-lemon cream cheese mixture onto the cut side of each toasted bagel half.
6. Arrange the cold-smoked salmon slices evenly over the cream cheese on the bottom halves of the bagels.
7. Scatter the thin slices of red onion and the handful of capers evenly over the smoked salmon.
8. Finish by sprinkling a pinch of freshly ground black pepper over the top. Tip: Always add pepper at the end to preserve its aromatic flavor.
9. Place the top halves of the bagels over the fillings to complete the sandwiches.
Zesty lemon and fresh dill cut through the rich cream cheese and smoky salmon beautifully. The everything bagel adds a delightful crunch and savory seeds in every bite. For a fun twist, try serving these open-faced with a side of crisp cucumber slices or a simple arugula salad.
Chewy Whole Wheat Bagels
During my college years in New York, I’d often grab a chewy whole wheat bagel on my way to class—there’s something so comforting about that dense, slightly nutty bite. Now, I love making them at home, especially on lazy weekends when the kitchen smells like a cozy bakery. Let me share my go-to recipe that’s become a staple in my house!
Serving: 8 bagels | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 4 cups of whole wheat flour (I usually scoop and level it for accuracy)
– 1 ½ cups of warm water (around 110°F—just warm to the touch)
– 2 tablespoons of honey (for a hint of sweetness)
– 2 teaspoons of active dry yeast (check the expiration date to ensure it’s fresh)
– 1 ½ teaspoons of salt (I prefer fine sea salt)
– 1 tablespoon of olive oil (a good glug for the dough)
– A big pot of water for boiling (about 8 cups)
– 1 tablespoon of brown sugar (to add to the boiling water)
– Optional: a sprinkle of sesame seeds or oats for topping
Instructions
1. In a large bowl, combine the warm water, honey, and yeast, then let it sit for 5 minutes until it becomes frothy—this means the yeast is activated and ready to go.
2. Add the whole wheat flour, salt, and olive oil to the yeast mixture, then stir with a wooden spoon until a shaggy dough forms.
3. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it’s smooth and elastic; if it feels too sticky, add a tablespoon of flour at a time, but don’t overdo it to keep the bagels chewy.
4. Place the dough in a greased bowl, cover it with a damp kitchen towel, and let it rise in a warm spot for 1 hour or until doubled in size—I often use my oven with the light on for a consistent temperature.
5. Punch down the dough to release air, then divide it into 8 equal pieces and roll each into a ball.
6. Poke a hole through the center of each ball with your finger, then gently stretch it to form a bagel shape about 3 inches wide.
7. Place the shaped bagels on a parchment-lined baking sheet, cover them with the towel again, and let them rest for 20 minutes to puff up slightly.
8. Preheat your oven to 425°F and bring the big pot of water to a boil, then stir in the brown sugar until dissolved.
9. Boil each bagel for 1 minute per side—they’ll float to the top and look slightly wrinkled, which helps create that classic chewy crust.
10. Transfer the boiled bagels back to the baking sheet, sprinkle with sesame seeds or oats if desired, and bake for 20-25 minutes until golden brown and firm to the touch.
11. Let the bagels cool on a wire rack for at least 15 minutes before slicing to prevent them from getting gummy inside.
Look at that golden crust and smell that warm, toasty aroma—these bagels turn out wonderfully dense with a satisfying chew and a subtle sweetness from the honey. I love them sliced thick and toasted with a smear of cream cheese or used for a hearty breakfast sandwich with eggs and avocado. They’re perfect for meal prep, too, since they stay fresh for days when stored in an airtight container!
Sesame Bagels with Avocado and Tomato
Finally, after months of searching for the perfect weekend brunch recipe that feels special but doesn’t require hours in the kitchen, I’ve landed on this sesame bagel creation. It’s become my go-to when I want something satisfyingly crunchy yet creamy, and it always reminds me of lazy Sunday mornings with good coffee and even better company.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
– A couple of fresh sesame bagels
– One ripe avocado
– A medium-sized tomato
– A tablespoon of olive oil
– A pinch of salt
– A squeeze of fresh lemon juice (about half a lemon)
– A handful of fresh basil leaves
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Slice the sesame bagels in half horizontally using a serrated knife for clean cuts.
3. Place the bagel halves cut-side up on the prepared baking sheet.
4. Toast the bagels in the preheated oven for 5 minutes, or until they’re golden brown and crispy around the edges.
5. While the bagels toast, cut the avocado in half, remove the pit, and scoop the flesh into a small bowl.
6. Mash the avocado with a fork until it’s mostly smooth but still has some small chunks for texture.
7. Stir in the tablespoon of olive oil, pinch of salt, and squeeze of fresh lemon juice into the mashed avocado until well combined.
8. Slice the tomato into ¼-inch thick rounds.
9. Remove the toasted bagels from the oven and let them cool for 1 minute on a wire rack.
10. Spread the avocado mixture evenly onto each toasted bagel half.
11. Top each bagel half with 2-3 tomato slices.
12. Tear the fresh basil leaves by hand and sprinkle them over the tomato slices.
Perfectly balanced between the nutty crunch of toasted sesame seeds and the creamy richness of avocado, this dish delivers bright acidity from the tomato and lemon. For a fun twist, try adding a drizzle of hot honey or serving it alongside a simple arugula salad tossed in that same lemon juice and olive oil.
Blueberry Bagels with Lemon Zest
Unbelievably, I found myself craving something bright and cheerful during last week’s gloomy weather, which led me to experiment with these blueberry bagels with lemon zest—they turned my whole kitchen into a sunny spot! As someone who always burns the first batch of anything, I was thrilled these came out perfectly on the first try, and now they’re my go-to for weekend baking projects.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 4 cups of bread flour (I always keep extra on hand for mishaps)
– 1 ½ cups of warm water (around 110°F—test it on your wrist like a baby’s bottle)
– 2 tablespoons of honey (a good squeeze from the bottle)
– 2 teaspoons of active dry yeast (that little packet does wonders)
– 1 teaspoon of salt (just a pinch to balance the sweetness)
– 1 cup of fresh blueberries (frozen work too, but pat them dry)
– Zest of 2 lemons (grate it right over the bowl to catch all the oils)
– 1 tablespoon of vegetable oil (a light drizzle for the bowl)
– 1 egg white mixed with a splash of water (for that glossy finish)
Instructions
1. In a large bowl, combine the warm water, honey, and yeast, then let it sit for 5 minutes until frothy—this means your yeast is alive and ready!
2. Stir in the bread flour, salt, lemon zest, and vegetable oil until a shaggy dough forms.
3. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic; if it sticks, add a bit more flour, but go easy to avoid tough bagels.
4. Gently fold in the blueberries, being careful not to crush them too much to keep those juicy bursts intact.
5. Place the dough in an oiled bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour until doubled in size—I use my oven with the light on for a cozy proof.
6. Punch down the dough and divide it into 8 equal pieces, rolling each into a ball.
7. Poke a hole in the center of each ball with your finger and stretch it to form a bagel shape, about 3 inches wide.
8. Preheat your oven to 425°F and bring a large pot of water to a boil.
9. Boil each bagel for 1 minute per side; they’ll float to the top, which is your cue to remove them with a slotted spoon.
10. Place the boiled bagels on a parchment-lined baking sheet and brush them with the egg white mixture for a shiny crust.
11. Bake at 425°F for 20-25 minutes until golden brown and firm to the touch—rotate the sheet halfway through for even browning.
12. Let the bagels cool on a wire rack for at least 15 minutes before slicing; resist the urge to cut them hot, or they’ll get gummy!
Gladly, these bagels boast a chewy interior dotted with tart blueberries and a crisp, lemon-kissed crust that’s irresistible toasted with cream cheese. For a fun twist, I love serving them with a dollop of lemon curd or alongside a fruit salad—they make any breakfast feel like a special occasion.
Cheddar Jalapeño Bagels
Cheddar jalapeño bagels have become my go-to weekend baking project—there’s something incredibly satisfying about pulling these cheesy, slightly spicy rounds from the oven, filling the kitchen with that irresistible aroma. I love making a big batch to share with neighbors or stash in the freezer for quick weekday breakfasts.
Serving: 8 bagels | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1 ½ cups of warm water (around 110°F—think bathwater warm)
– 2 tablespoons of honey
– 2 ¼ teaspoons of active dry yeast (that’s one standard packet)
– 4 cups of bread flour, plus a little extra for dusting
– 1 ½ teaspoons of fine sea salt
– 1 cup of shredded sharp cheddar cheese
– 2 fresh jalapeños, finely diced (remove the seeds if you want less heat)
– 1 tablespoon of olive oil for the bowl
– A big pot of water for boiling, with a splash of honey added
– A couple of tablespoons of everything bagel seasoning for topping (optional but delicious)
Instructions
1. In a large mixing bowl, combine the warm water and honey, stirring until the honey dissolves.
2. Sprinkle the yeast over the water-honey mixture and let it sit for 5–10 minutes until it becomes foamy—this means your yeast is active and ready to go.
3. Add the bread flour and salt to the bowl, then mix with a wooden spoon until a shaggy dough forms.
4. Knead the dough on a lightly floured surface for 8–10 minutes until it’s smooth and elastic. Tip: If the dough feels too sticky, add a tablespoon of flour at a time, but avoid over-flouring to keep the bagels tender.
5. Place the dough in a bowl lightly coated with olive oil, cover it with a damp kitchen towel, and let it rise in a warm spot for 1 hour or until doubled in size.
6. Punch down the dough and knead in the shredded cheddar and diced jalapeños until evenly distributed.
7. Divide the dough into 8 equal pieces, roll each into a ball, then use your thumb to poke a hole in the center and stretch it to form a bagel shape. Tip: Make the holes a bit larger than you think—they’ll shrink slightly during baking.
8. Preheat your oven to 425°F and bring a large pot of water to a boil, adding a splash of honey to the water.
9. Boil each bagel for 30 seconds per side, then transfer them to a parchment-lined baking sheet.
10. Sprinkle the boiled bagels with everything bagel seasoning if using. Tip: For extra shine, brush the tops with an egg wash (1 egg beaten with a tablespoon of water) before adding seasoning.
11. Bake the bagels for 20–25 minutes until they’re golden brown and sound hollow when tapped on the bottom.
12. Let the bagels cool on a wire rack for at least 15 minutes before slicing.
Warm from the oven, these bagels boast a crisp, golden crust that gives way to a soft, chewy interior packed with melty cheddar and a gentle kick from the jalapeños. They’re fantastic sliced and toasted with a smear of cream cheese or used as the base for a hearty breakfast sandwich with scrambled eggs and avocado.
Garlic and Parmesan Bagels
A few weeks ago, I was craving something savory for breakfast but wanted to skip the usual toast routine—enter these garlic and Parmesan bagels, which have become my new weekend staple. They’re surprisingly simple to whip up, and the aroma alone is worth the effort, filling my kitchen with that cozy, garlicky goodness that makes everyone wander in asking, “What’s cooking?”
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1 and 1/2 cups of warm water (around 110°F—just warm to the touch)
– 2 tablespoons of sugar
– 2 and 1/4 teaspoons of active dry yeast (that’s one packet)
– 4 cups of all-purpose flour, plus a little extra for dusting
– 1 and 1/2 teaspoons of salt
– 2 tablespoons of olive oil
– 3 cloves of garlic, minced (I always add an extra one because, why not?)
– 1/2 cup of grated Parmesan cheese
– 1 egg, beaten with a splash of water for that shiny egg wash
– A sprinkle of coarse salt for topping, if you’re feeling fancy
Instructions
1. In a large bowl, combine the warm water, sugar, and yeast, then let it sit for 5 minutes until it gets foamy—this means your yeast is alive and ready to go!
2. Stir in the flour, salt, and olive oil until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead for 8-10 minutes until it’s smooth and elastic. Tip: If it feels too sticky, add a tablespoon of flour at a time, but don’t overdo it or the bagels might turn out tough.
4. Place the dough in a greased bowl, cover it with a damp towel, and let it rise in a warm spot for 1 hour until doubled in size.
5. Punch down the dough and divide it into 6 equal pieces, rolling each into a ball.
6. Poke a hole in the center of each ball with your finger and gently stretch it to form a bagel shape, about 3 inches wide.
7. Place the shaped bagels on a parchment-lined baking sheet, cover them, and let them rest for 20 minutes.
8. Preheat your oven to 425°F and bring a large pot of water to a boil—adding a tablespoon of sugar to the water helps give the bagels a chewy crust.
9. Boil each bagel for 1 minute per side, then transfer them back to the baking sheet.
10. Brush the boiled bagels with the egg wash, then sprinkle evenly with the minced garlic and grated Parmesan cheese. Tip: Press the toppings lightly so they stick during baking.
11. Bake for 20-25 minutes until golden brown and firm to the touch. Tip: Rotate the baking sheet halfway through for even browning.
12. Let the bagels cool on a wire rack for at least 10 minutes before slicing.
These bagels come out with a crisp, golden exterior and a soft, chewy interior that’s packed with savory garlic and nutty Parmesan flavors. I love toasting them up and slathering with cream cheese or using them as a base for a hearty breakfast sandwich—they’re so versatile and always disappear fast!
Poppy Seed Bagels with Lox Spread
Mornings at my house are always a bit chaotic, but I’ve found that having a batch of these poppy seed bagels with lox spread ready makes everything feel more special—it’s like a little weekend treat even on a Tuesday. I love how the crunch of the seeds pairs with that creamy, savory spread, and it’s become my go-to for lazy brunches with friends or a quick, satisfying bite before heading out.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 4 cups of bread flour (I always keep a bag in the pantry)
– 1 ½ cups of warm water (around 110°F—just warm to the touch)
– 2 tablespoons of honey (for a touch of sweetness)
– 1 packet of active dry yeast (about 2 ¼ teaspoons)
– 2 teaspoons of salt
– ¼ cup of poppy seeds (I sprinkle extra on top for crunch)
– 8 ounces of cream cheese, softened (let it sit out for 30 minutes)
– 4 ounces of smoked salmon, finely chopped (I grab the pre-sliced kind to save time)
– 2 tablespoons of fresh dill, chopped (a couple of sprigs from my garden)
– 1 tablespoon of lemon juice (a good squeeze from half a lemon)
– A splash of milk (any kind works, I use whole)
Instructions
1. In a large bowl, combine the warm water, honey, and yeast, then let it sit for 5 minutes until frothy—this means the yeast is active and ready to go.
2. Stir in the bread flour and salt until a shaggy dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic. Tip: If the dough feels too sticky, add a tablespoon of flour at a time.
3. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour until doubled in size—I often use my oven with the light on for a cozy environment.
4. Punch down the dough and divide it into 8 equal pieces, shaping each into a ball and poking a hole in the center to form bagels.
5. Bring a large pot of water to a boil, then gently drop in the bagels and boil for 1 minute per side—they’ll puff up slightly and get that classic chewy texture.
6. Transfer the boiled bagels to a baking sheet lined with parchment paper, brush the tops with milk, and sprinkle generously with poppy seeds.
7. Bake at 425°F for 20-25 minutes until golden brown and hollow-sounding when tapped. Tip: Rotate the sheet halfway through for even browning.
8. While the bagels cool slightly, mix the softened cream cheese, chopped smoked salmon, dill, and lemon juice in a bowl until well combined. Tip: For a smoother spread, use a hand mixer on low speed.
9. Slice the cooled bagels in half and spread a generous layer of the lox mixture on each half.
Really, the magic here is in the contrast—the crisp, seeded exterior gives way to a soft, chewy inside, all balanced by that tangy, smoky spread. I love serving these open-faced with extra dill on top or alongside a simple fruit salad for a bright, fresh touch that makes any morning feel a bit more indulgent.
Asiago Cheese Bagels
Remember that cozy bakery aroma that makes you stop in your tracks? I’ve been chasing that scent for years, and after countless experiments, I’ve finally nailed these Asiago Cheese Bagels—they’re chewy, cheesy, and absolutely worth the effort. My secret? A splash of honey in the dough and a generous topping of sharp Asiago that gets perfectly golden in the oven.
Serving: 8 | Pre Time: 90 minutes | Cooking Time: 25 minutes
Ingredients
– 4 cups of bread flour (plus a little extra for dusting)
– 1 ½ cups of warm water (around 110°F)
– 2 tablespoons of honey
– 2 teaspoons of active dry yeast
– 1 ½ teaspoons of salt
– 1 tablespoon of olive oil
– 1 cup of shredded Asiago cheese (divided—save a handful for topping)
– A splash of water for boiling
– 1 tablespoon of sugar for the boiling water
Instructions
1. In a large bowl, combine the warm water, honey, and yeast, then let it sit for 5 minutes until it’s frothy—this ensures your yeast is active and ready to go.
2. Stir in the bread flour, salt, and olive oil until a shaggy dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic; if it sticks, add a sprinkle more flour, but don’t overdo it to keep the bagels tender.
3. Mix in ¾ cup of shredded Asiago cheese until evenly distributed, then place the dough in an oiled bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour until doubled in size.
4. Punch down the dough, divide it into 8 equal pieces, and shape each into a ball; poke a hole through the center with your finger and gently stretch it to form a bagel shape, then place them on a parchment-lined baking sheet.
5. Cover the shaped bagels and let them rest for 20 minutes—this second rise helps develop that classic chewy texture.
6. Preheat your oven to 425°F and bring a large pot of water to a boil with the sugar added; boil each bagel for 1 minute per side, which gives them a shiny crust and keeps them from getting too dense.
7. Transfer the boiled bagels back to the baking sheet, sprinkle the remaining Asiago cheese on top, and bake for 20-25 minutes until golden brown and firm to the touch.
8. Let the bagels cool on a wire rack for at least 15 minutes before slicing—they’ll be too soft if cut too soon!
Keep these bagels on hand for breakfast or snacks; the interior is soft and pillowy with pockets of melted Asiago, while the crust has a satisfying crunch. I love toasting them lightly and slathering with cream cheese, or get creative by using them as a base for a savory sandwich with avocado and turkey.
Vegan Rainbow Bagels
Never have I been more excited to share a recipe that’s as fun to make as it is to eat—these Vegan Rainbow Bagels are a total game-changer for weekend baking. I stumbled upon the idea during a rainy afternoon when my niece begged for something colorful, and now they’re my go-to for brightening up any brunch spread. Trust me, rolling out those vibrant dough strips feels like crafting edible art, and the result is just as magical.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
– 2 cups of all-purpose flour, plus a little extra for dusting
– 1 packet (about 2 1/4 teaspoons) of active dry yeast
– 1 tablespoon of sugar
– 3/4 cup of warm water (around 110°F—think bathwater warm)
– 1/4 cup of vegan butter, melted
– A good pinch of salt
– A splash of vanilla extract for a hint of sweetness
– A couple of drops each of natural food coloring in red, yellow, green, and blue (I use gel colors for bold hues)
– 1 tablespoon of baking soda for the boiling water bath
Instructions
1. In a large bowl, combine the warm water, sugar, and yeast, then let it sit for 5 minutes until it gets frothy—this means your yeast is alive and ready to go!
2. Stir in the melted vegan butter, vanilla extract, and salt until everything is well mixed.
3. Gradually add the flour, mixing with a spoon until a shaggy dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic. Tip: If the dough feels too sticky, add a sprinkle more flour, but go easy to keep it tender.
4. Divide the dough into 4 equal balls, then knead a few drops of one food coloring into each ball until the color is evenly distributed—wear gloves to avoid stained hands!
5. Roll each colored dough ball into a long rope about 12 inches in length, then lay them side by side and gently twist them together to form a rainbow pattern.
6. Shape the twisted dough into a circle, pinching the ends together to seal the bagel shape, and place on a parchment-lined baking sheet. Cover with a towel and let rise in a warm spot for 1 hour until puffy.
7. Preheat your oven to 425°F and bring a large pot of water to a boil, then stir in the baking soda—this gives the bagels that classic chewy crust.
8. Boil each bagel for 30 seconds per side, using a slotted spoon to flip them, then return to the baking sheet. Tip: Don’t overcrowd the pot; boil 2-3 at a time for even cooking.
9. Bake the bagels for 20-25 minutes until golden brown and firm to the touch. Tip: Rotate the baking sheet halfway through for an even bake, and let them cool on a wire rack to avoid sogginess.
10. Once cooled, slice and enjoy! Keep these beauties fresh in an airtight container for up to 3 days, or freeze for later—they toast up perfectly. Knowing how these vegan rainbow bagels turn out with a delightfully chewy interior and a crisp, colorful crust always brings a smile. They’re fantastic sliced and topped with vegan cream cheese or jam, and my friends love them as a festive centerpiece for holiday gatherings—just be prepared for everyone to ask for the recipe!
Maple Bacon Bagels
Finally, after years of trying to perfect a breakfast treat that feels both indulgent and homemade, I’ve landed on these maple bacon bagels—they’re the cozy, sweet-and-salty hug your mornings have been missing. I actually started making these on lazy Sundays when my pantry was nearly bare, and now they’re a staple in my house; trust me, the smell alone is worth the effort.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 2 cups of all-purpose flour, plus a little extra for dusting
– 1 packet of active dry yeast (about 2 1/4 teaspoons)
– 3/4 cup of warm water (around 110°F—test it on your wrist like a baby’s bottle!)
– 2 tablespoons of maple syrup, plus an extra splash for brushing
– 1 teaspoon of salt
– 6 slices of thick-cut bacon, chopped into small bits
– 1 egg, lightly beaten for that golden sheen
Instructions
1. In a large bowl, combine the warm water, maple syrup, and yeast, then let it sit for 5 minutes until it gets foamy—this means your yeast is alive and ready to work.
2. Stir in the flour and salt until a shaggy dough forms, then knead it on a lightly floured surface for 8–10 minutes until smooth and elastic; if it sticks, add a dusting of flour, but go easy to avoid tough bagels.
3. Place the dough in a greased bowl, cover it with a damp towel, and let it rise in a warm spot for 1 hour until doubled in size—I often use my oven with the light on for a cozy proofing environment.
4. While the dough rises, cook the bacon bits in a skillet over medium heat for 8–10 minutes until crispy, then drain them on paper towels to remove excess grease.
5. Punch down the risen dough, knead in the bacon bits until evenly distributed, and divide it into 6 equal pieces.
6. Shape each piece into a ball, poke a hole in the center with your finger, and gently stretch it to form a bagel shape; place them on a parchment-lined baking sheet.
7. Cover the bagels with the damp towel again and let them rest for 20 minutes—this second rise ensures they’re fluffy and light.
8. Preheat your oven to 425°F and bring a large pot of water to a boil; carefully drop each bagel into the boiling water for 1 minute per side, then remove them with a slotted spoon.
9. Brush the boiled bagels with the beaten egg and a splash of maple syrup for extra shine and sweetness.
10. Bake the bagels for 20–25 minutes until they’re golden brown and sound hollow when tapped on the bottom—rotate the baking sheet halfway through for even browning.
Unbelievably crisp on the outside with a chewy, bacon-flecked interior, these bagels deliver a smoky-sweet punch that’s perfect toasted with cream cheese or sliced for a hearty sandwich. I love serving them warm with a drizzle of extra maple syrup for a decadent twist that always impresses brunch guests.
Chocolate Chip Bagels for Breakfast
Baking something special for breakfast always feels like a little victory to me—especially when it combines two of my favorite things: bagels and chocolate. I started making these chocolate chip bagels on lazy weekend mornings when I wanted a treat that felt homemade but wasn’t overly fussy, and now they’re a staple in my kitchen. Trust me, the smell alone is worth waking up for.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1 ½ cups of warm water (around 110°F—think bathwater warm)
– 2 tablespoons of granulated sugar
– 2 ¼ teaspoons of active dry yeast (that’s one little packet)
– 4 cups of bread flour, plus a bit extra for dusting
– 1 ½ teaspoons of salt
– 1 cup of semi-sweet chocolate chips (I like the mini ones for even distribution)
– 1 tablespoon of vegetable oil for greasing
– A big pot of water for boiling
– 1 egg, beaten with a splash of water for that glossy egg wash
Instructions
1. In a large bowl, combine the warm water and granulated sugar, then sprinkle the yeast on top and let it sit for 5 minutes until it gets foamy—this means your yeast is alive and ready to go!
2. Stir in the bread flour and salt until a shaggy dough forms, then knead it on a lightly floured surface for 8-10 minutes until it’s smooth and elastic. Tip: If the dough feels too sticky, add a tablespoon of flour at a time, but don’t overdo it or the bagels can turn out tough.
3. Gently fold in the chocolate chips until they’re evenly distributed throughout the dough.
4. Place the dough in a bowl greased with vegetable oil, cover it with a damp towel, and let it rise in a warm spot for 1 hour until it doubles in size.
5. Punch down the dough and divide it into 8 equal pieces, rolling each into a smooth ball.
6. Poke a hole through the center of each ball with your finger and stretch it gently to form a bagel shape, about 3 inches in diameter.
7. Preheat your oven to 425°F and bring a large pot of water to a boil.
8. Boil each bagel for 1 minute per side—they’ll puff up slightly and get a chewy crust. Tip: Don’t crowd the pot; boil 2-3 at a time for best results.
9. Place the boiled bagels on a baking sheet lined with parchment paper, brush them with the beaten egg wash, and bake for 20-25 minutes until they’re golden brown and sound hollow when tapped. Tip: Rotate the baking sheet halfway through to ensure even browning.
10. Let the bagels cool on a wire rack for at least 15 minutes before slicing.
And just like that, you’ve got bagels with a tender crumb and melty chocolate pockets that make every bite a delight. I love serving them warm with a smear of cream cheese or simply toasted—they’re perfect for dunking in coffee on a slow morning.
Sun-Dried Tomato and Basil Bagels
Venturing into homemade bagels has been my latest kitchen obsession, and I’ve found that adding sun-dried tomatoes and fresh basil transforms them into something truly special—perfect for a cozy weekend brunch or a savory snack any day of the week. Serving: 8 bagels | Pre Time: 90 minutes (includes rising) | Cooking Time: 25 minutes
Ingredients
– 1 ½ cups warm water (around 110°F)
– 2 ¼ teaspoons active dry yeast
– A big spoonful of honey (about 2 tablespoons)
– 4 cups bread flour, plus extra for dusting
– 2 teaspoons fine sea salt
– ½ cup chopped sun-dried tomatoes (the oil-packed kind, drained)
– A generous handful of fresh basil leaves, chopped (about ¼ cup)
– A splash of olive oil for greasing
– A large pot of water for boiling
– 1 tablespoon baking soda
– 1 egg white, lightly beaten
– A sprinkle of coarse sea salt for topping
Instructions
1. In a large bowl, combine 1 ½ cups warm water (110°F), 2 ¼ teaspoons active dry yeast, and 2 tablespoons honey, then let it sit for 5 minutes until foamy.
2. Tip: Use a thermometer to check the water temperature—too hot can kill the yeast, too cool won’t activate it.
3. Stir in 4 cups bread flour and 2 teaspoons fine sea salt until a shaggy dough forms.
4. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
5. Fold in ½ cup chopped sun-dried tomatoes and ¼ cup chopped fresh basil until evenly distributed.
6. Place the dough in a bowl greased with a splash of olive oil, cover with a damp towel, and let rise in a warm spot for 1 hour until doubled in size.
7. Punch down the dough and divide it into 8 equal pieces, shaping each into a ball.
8. Poke a hole in the center of each ball and stretch it to form a bagel shape, about 3 inches wide.
9. Tip: If the holes close up during rising, gently reshape them before boiling.
10. Place the shaped bagels on a parchment-lined baking sheet, cover, and let rise for 30 minutes.
11. Preheat your oven to 425°F and bring a large pot of water to a boil, adding 1 tablespoon baking soda.
12. Boil the bagels in batches for 1 minute per side, then transfer them back to the baking sheet.
13. Brush each bagel with 1 lightly beaten egg white and sprinkle with coarse sea salt.
14. Bake at 425°F for 20-25 minutes until golden brown and firm to the touch.
15. Tip: Rotate the baking sheet halfway through for even browning.
16. Let the bagels cool on a wire rack for at least 15 minutes before slicing.
Ultimate bagel bliss! These come out with a chewy interior and a crisp crust, bursting with the sweet-tangy flavor of sun-dried tomatoes and the fresh aroma of basil. I love serving them toasted with a smear of cream cheese or as the base for a hearty breakfast sandwich—they’re so versatile and always disappear fast!
Pumpkin Spice Bagels for Fall
Gosh, there’s something about the crisp autumn air that makes me crave cozy baking projects, and these pumpkin spice bagels have become my absolute favorite fall ritual—I love how their warm spices fill the kitchen with the scent of the season. Serving: 8 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup of warm water (about 110°F—just warm to the touch)
– 2 ¼ teaspoons of active dry yeast (that’s one little packet)
– 3 tablespoons of brown sugar, plus a couple extra teaspoons for the water bath
– 3 ½ cups of all-purpose flour, plus a bit more for dusting
– 1 cup of pumpkin puree (not pie filling!)
– 2 teaspoons of pumpkin pie spice
– 1 teaspoon of salt
– 1 tablespoon of vegetable oil
– A splash of milk for brushing
Instructions
1. In a large bowl, combine the warm water, yeast, and 1 teaspoon of brown sugar, then let it sit for 5 minutes until it gets foamy—this means your yeast is alive and ready to go.
2. Tip: If it doesn’t foam, your water might be too hot or cold; start over to ensure the dough rises properly.
3. Add the remaining brown sugar, pumpkin puree, pumpkin pie spice, salt, and vegetable oil to the yeast mixture, and stir until everything is well combined.
4. Gradually mix in the all-purpose flour, about 1 cup at a time, until a shaggy dough forms.
5. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic—it should spring back when poked.
6. Place the dough in a lightly oiled bowl, cover it with a damp towel, and let it rise in a warm spot for 1 hour until it doubles in size.
7. Punch down the dough to release the air, then divide it into 8 equal pieces and roll each into a ball.
8. Tip: Use a kitchen scale for even portions if you have one; it makes for perfectly uniform bagels.
9. Poke a hole in the center of each ball with your finger and gently stretch it to form a bagel shape about 3 inches wide.
10. Place the shaped bagels on a parchment-lined baking sheet, cover them, and let them rest for 20 minutes.
11. Preheat your oven to 425°F and bring a large pot of water to a boil, adding the extra teaspoons of brown sugar to it.
12. Boil each bagel for 1 minute per side, then transfer them back to the baking sheet using a slotted spoon.
13. Brush the boiled bagels lightly with milk to help them brown nicely in the oven.
14. Bake at 425°F for 20-25 minutes until they’re golden brown and sound hollow when tapped on the bottom.
15. Tip: Rotate the baking sheet halfway through baking for even coloring, as oven hotspots can cause uneven browning.
16. Let the bagels cool on a wire rack for at least 15 minutes before slicing.
Kind of magical how these turn out—they’re delightfully chewy with a subtle sweetness and that signature pumpkin spice warmth. I love toasting them up and slathering with cream cheese or using them as a base for a savory sandwich with turkey and cranberry sauce for a full fall feast.
Sourdough Bagels with Olive Tapenade
Oof, what a week—between holiday shopping and wrapping gifts, my kitchen has been calling for something simple yet spectacular. That’s why I’m leaning into these Sourdough Bagels with Olive Tapenade, a savory twist that feels fancy without the fuss. Honestly, there’s nothing like the tang of sourdough paired with briny olives to make a lazy weekend brunch or quick snack feel special.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– A cup of active sourdough starter, all bubbly and ready
– About 3 cups of bread flour, plus a little extra for dusting
– A tablespoon of honey for that subtle sweetness
– A teaspoon of salt to balance it out
– A splash of warm water, around ¾ cup
– A cup of pitted Kalamata olives, roughly chopped
– A couple of garlic cloves, minced up fine
– A tablespoon of capers, drained and chopped
– A drizzle of extra virgin olive oil, maybe 2 tablespoons
– A pinch of red pepper flakes for a tiny kick
Instructions
1. In a large bowl, combine the sourdough starter, bread flour, honey, salt, and warm water until a shaggy dough forms. Tip: If the dough feels too sticky, add a sprinkle more flour—it should be soft but not wet.
2. Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Let it rest, covered with a damp towel, at room temperature for 1 hour to rise slightly.
3. Divide the dough into 6 equal pieces and shape each into a ball. Poke a hole in the center with your finger and gently stretch it to form a bagel shape. Tip: Make the holes a bit bigger than you think—they’ll shrink as they proof.
4. Place the shaped bagels on a parchment-lined baking sheet, cover with the damp towel again, and let them proof at room temperature for 30 minutes. Preheat your oven to 425°F during this time.
5. Bring a large pot of water to a boil and carefully drop the bagels in, boiling for 1 minute per side. This gives them that classic chewy crust. Remove with a slotted spoon and return to the baking sheet.
6. Bake the bagels in the preheated oven for 20-25 minutes, until golden brown and hollow-sounding when tapped. Tip: Rotate the baking sheet halfway through for even browning.
7. While the bagels bake, make the tapenade by mixing the chopped olives, minced garlic, capers, olive oil, and red pepper flakes in a small bowl until combined.
8. Let the bagels cool on a wire rack for at least 10 minutes before slicing. Spread the tapenade generously on each half.
Lately, I’ve been loving how the bagels turn out with a crisp crust and tender, tangy crumb that soaks up the tapenade’s salty richness. Serve them warm with a side of creamy cheese or top with sliced tomatoes for a burst of freshness—either way, they disappear fast!
Conclusion
Ultimately, this collection proves bagels are the ultimate versatile canvas for any meal. We hope these 28 delicious ideas inspire your next kitchen adventure! Don’t forget to whip up a recipe, leave a comment telling us your favorite, and share the love by pinning this article on Pinterest. Happy cooking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
