Homemade Kosher Bagels with Everything Seasoning
Kosher Bagels
Chewy, authentic kosher bagels made from scratch with a perfect golden crust. Boil and bake for that true New York-style bagel experience.
Nutrition (per serving)
Making kosher bagels at home is easier than you might think, and the results are infinitely better than anything you'll find in the freezer section. The secret lies in the boiling step—it gives bagels that signature chewy texture and glossy crust that makes them so irresistible. Once you master this recipe, you'll never want store-bought bagels again.
These bagels are dense, satisfying, and have that perfect chew-to-crust ratio that bagel lovers crave. Whether you top them with everything seasoning, sesame seeds, or poppy seeds, they're wonderful straight from the oven with cream cheese, or toasted the next morning with your favorite toppings. They freeze beautifully too, so you can enjoy fresh bagels whenever the craving strikes.
Ingredients
- All-purpose flour:4 cups
- Warm water:1.5 cups
- Instant yeast:1.5 tsp
- Kosher salt:1.5 tsp
- Sugar:2 tbsp
- Honey:1 tbsp
- Baking soda:1 tbsp
- Water for boiling:3 quarts
- Everything bagel seasoning:3 tbsp
- Sesame seeds:2 tbsp
- Poppy seeds:2 tbsp
- Egg:1 piece
Instructions
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In a large bowl, combine flour, yeast, salt, and sugar. Add warm water and mix until a stiff dough forms. Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
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Divide dough into 8 equal pieces. Roll each piece into a ball, then poke a hole in the center and stretch gently to form a bagel shape. Place bagels on a parchment-lined baking sheet, cover with a damp kitchen towel, and let rest for 10 minutes.
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Preheat oven to 425°F. In a large pot, bring 3 quarts of water to a boil. Add honey and baking soda—the water will foam slightly, which is normal.
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Carefully drop bagels into boiling water, 2-3 at a time, and boil for 1-2 minutes per side. They should sink initially, then float. Remove with a slotted spoon and place on a lightly greased baking sheet.
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Beat the egg with 1 tablespoon water to make an egg wash. Brush each bagel with egg wash and sprinkle generously with everything seasoning, sesame seeds, and poppy seeds.
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Bake for 20-25 minutes until deep golden brown. Cool on a wire rack before serving. Store in an airtight container for up to 3 days, or freeze for up to 1 month.
Tips & Notes
- Don't skip the boiling step—it's what makes bagels bagels! The longer boil creates that signature crust.
- Make sure your water is truly boiling when you add bagels. If it's not hot enough, they won't develop the right texture.
- You can prep bagels the night before and boil them fresh in the morning for a truly authentic experience.
- Experiment with different toppings: just sesame, just poppy seeds, cinnamon sugar, or even a simple egg wash with no toppings.
