10 Boiled Homemade Bagels Recipes

I still remember the first time I bit into a real New York bagel during a family trip to the city when I was 10. That perfect chew from the boiled exterior, the slight sweetness, and the steamy freshness—nothing from a plastic bag at the supermarket could compare. It sparked a lifelong love for bagels, but as an adult, I’ve realized store-bought ones often lack that authentic shine and density.

Lately, I’ve been on a bagel-making binge in my home kitchen, experimenting with the boiling step that’s the secret to their signature texture. After a few flops (like bagels that puffed up too much or sank in the pot), I nailed the technique: a quick boil in sweetened water creates that glossy crust and chewy crumb. With rising grocery costs and a craving for customization, homemade boiled bagels are my go-to weekend project—they’re surprisingly easy and way more satisfying.

In today’s fast-paced world, these recipes bring back that nostalgic comfort while letting you control ingredients for healthier twists. Whether you’re a bagel purist or love bold flavors, boiling at home elevates them to bakery-level perfection.

Classic New York-Style Bagels

For the purist, these bagels deliver the iconic dense chew and subtle malt flavor. Ingredients (makes 8): 4 cups bread flour, 1.5 cups warm water, 2 tbsp sugar, 1 tbsp instant yeast, 2 tsp salt, 1 tbsp barley malt syrup (or honey), plus extra for boiling water.
Mix ingredients into a dough, knead 10 minutes until smooth, let rise 1 hour. Divide into 8 balls, poke holes to shape, rest 20 minutes. Boil in simmering water with 1 tbsp malt for 1 minute per side, then bake at 450°F for 20-25 minutes.
The boiling creates an authentic glossy crust and chewy interior, perfect for cream cheese—far superior to mass-produced versions with fewer preservatives.

Sesame Seed Bagels

Nutty sesame seeds add crunch and earthiness to these crowd-pleasers. Ingredients (makes 8): Same base as classic (flour, water, yeast, etc.), plus 1/2 cup sesame seeds for topping.
Follow classic steps, but after boiling, press tops into sesame seeds before baking.
These offer healthy fats from sesame, boosting flavor without extra calories, and the seeds stick perfectly post-boil for even toasting.

Everything Bagels

A flavor explosion with garlic, onion, sesame, poppy, and salt. Ingredients (makes 8): Classic base, plus “everything” mix: 2 tbsp each dried minced onion/garlic, sesame/poppy seeds, coarse salt.
Shape and boil as classic, dip wet tops into seasoning blend post-boil, bake until golden.
Loaded with savory umami, they’re versatile for sandwiches and provide antioxidants from the seeds—ideal for bagel lovers seeking bold taste.

Poppy Seed Bagels

Tiny poppy seeds deliver a subtle crunch and nutty pop. Ingredients (makes 8): Classic dough, 1/2 cup poppy seeds.
Boil per classic method, roll tops in poppy seeds right after boiling, bake to crisp.
Poppies add calcium and fiber benefits, with the boil ensuring seeds adhere for a textural contrast that’s addictive on buttered bagels.

Cinnamon Raisin Bagels

Sweet, spiced comfort with plump raisins for breakfast bliss. Ingredients (makes 8): Classic base plus 1 cup raisins (soaked), 2 tbsp cinnamon sugar mix.
Knead raisins and cinnamon into dough, proceed with boiling and bake—no topping needed.
Naturally sweetened with fruit, these are a guilt-free treat that pairs with coffee, offering fiber from raisins for sustained energy.

Whole Wheat Bagels

Hearty and nutritious with whole grain goodness. Ingredients (makes 8): 2 cups bread flour + 2 cups whole wheat flour, rest of classic base.
Mix, rise longer (1.5 hours), boil, and bake—add seeds optional.
Boiling preserves the nutty wheat flavor while boosting fiber and nutrients, making them a healthier swap for white bagels without sacrificing chew.

Garlic Bagels

Intense roasted garlic aroma for savory fans. Ingredients (makes 8): Classic base, 1/4 cup roasted garlic puree, extra garlic powder for topping.
Incorporate puree into dough, boil, sprinkle powder post-boil, bake.
Garlic’s allicin supports immunity; the boil mellows it into a deep, caramelized taste perfect for herb spreads.

Onion Bagels

Sweet caramelized onion bits in every bite. Ingredients (makes 8): Classic dough, 1/2 cup dehydrated onions (rehydrated).
Knead in onions, boil to set flavors, bake until crisp edges form.
Onions add prebiotic fiber for gut health, and boiling intensifies their sweetness for bagels that shine solo or topped.

Blueberry Bagels

Summer berries burst with fruity sweetness inside. Ingredients (makes 8): Classic base, 1 cup dried blueberries.
Fold berries into dough gently, boil carefully to avoid bursting, bake lightly.
Antioxidant-rich blueberries make these a superfood twist, with boiling locking in moisture for a tender, not gummy, crumb.

Asiago Cheese Bagels

Gooey, tangy cheese baked right in. Ingredients (makes 8): Classic dough, 1 cup shredded Asiago cheese.
Mix half cheese into dough, top with rest post-boil, bake until melted.
Protein-packed cheese elevates these to indulgent status, with boiling creating steam pockets for extra cheesiness—great for zero toppings.

There you have it—10 boiled homemade bagel recipes to master in your kitchen! Whether you’re channeling NYC streets or innovating flavors, grab your pot and give them a whirl. Share your results in the comments; I can’t wait to see your chewy creations!