14 Homemade Bagels and Soft Pretzels That Beat Any Bakery Line

Bagels and pretzels are cousins. Both are boiled before they bake, and that quick dip in hot water is what gives them their shiny crust and famous chew. Once you learn the trick, homemade bagels and pretzels are easier than you think and taste so much better than the plastic bag kind. Your kitchen will smell like a New York deli and a German beer garden at the same time. Ready to roll up your sleeves..

Homemade Bagels Start With One Simple Dough

Real bagels need a stiff dough, high protein bread flour and a little malt or honey in the boiling water. That is it. This one dough makes plain, seeded, savory or sweet bagels, and the same steps work for pretzels with a baking soda bath. Will you go classic or wild with your toppings?

You will need: You need: 4 cups bread flour, 2 teaspoons instant yeast, 1 tablespoon sugar, 2 teaspoons salt, 1 1/4 cups warm water, 2 tablespoons honey or barley malt syrup for the water bath.

How to make it: Steps: 1. Knead a stiff, smooth dough for 10 minutes. 2. Rise 1 hour. 3. Divide into 8, roll ropes and join into rings. 4. Boil 1 minute per side in water with honey. 5. Top and bake at 425 F for 20 minutes until deep golden.

Homemade Bagels in the New York Style

New Yorkers swear their bagels are better because of the water, but a slow overnight rest in the fridge is the real secret. It builds flavor and gives that tight, shiny crust with a dense, chewy middle. Make the dough after dinner and boil and bake fresh in the morning.

You will need: You need: 1 batch bagel dough, 2 tablespoons barley malt syrup, 1 egg white, toppings of your choice.

How to make it: Steps: 1. Shape the bagels and place on an oiled tray. 2. Cover and refrigerate overnight. 3. Boil 1 minute per side in malted water. 4. Brush with egg white, add toppings. 5. Bake at 450 F for 18 to 20 minutes.

Sesame and Poppy Seed Bagels

Poll time! Your bagel shop order is: A) sesame, B) poppy seed, C) plain, or D) everything? This tray covers the two old school classics. Dip the wet, boiled bagels straight into a plate of seeds so they stick all over, not just a light sprinkle on top. More seeds, more crunch. Homemade bagels with seeds also freeze beautifully for up to three months.

You will need: You need: 1 batch bagel dough, 1/2 cup sesame seeds, 1/2 cup poppy seeds, 1 egg white beaten with 1 tablespoon water.

How to make it: Steps: 1. Boil the shaped bagels. 2. Brush with egg white. 3. Press the tops into seeds. 4. Arrange on a parchment lined tray. 5. Bake at 425 F for 20 minutes, rotating halfway.

Soft Egg Bagels

Egg bagels are a little softer and more golden than water bagels, thanks to egg yolks in the dough. They are perfect for kids and anyone who finds classic bagels too chewy. Toast them with butter and cinnamon sugar, or use them for a soft breakfast sandwich.

You will need: You need: 4 cups bread flour, 2 teaspoons instant yeast, 2 tablespoons sugar, 2 teaspoons salt, 2 egg yolks plus 1 whole egg, about 1 cup warm water, poppy seeds.

How to make it: Steps: 1. Knead into a smooth dough, slightly softer than regular. 2. Rise 1 hour. 3. Shape rings. 4. Boil 45 seconds per side. 5. Top with poppy seeds and bake at 425 F for 18 minutes.

Homemade Bagels With Everything Seasoning

Everything seasoning is just a mix of five pantry toppings, and it costs a lot less to make yourself. Keep a jar on the counter and sprinkle it on eggs, avocado toast and roasted potatoes too. Of all the homemade bagels in this list, this one disappears fastest in our house.

You will need: You need: 1 batch bagel dough. Seasoning: 2 tablespoons sesame seeds, 1 tablespoon poppy seeds, 1 tablespoon dried minced onion, 1 tablespoon dried minced garlic, 2 teaspoons flaky salt.

How to make it: Steps: 1. Mix the seasoning in a jar. 2. Boil the bagels. 3. Brush with egg white and press into the seasoning. 4. Bake at 425 F for 20 minutes. 5. Cool 10 minutes before slicing.

Homemade Bagels for Breakfast: Seeded Multigrain

Want a heartier bagel that keeps you full until lunch? Swap part of the flour for whole wheat and add flax, sunflower and oats to the dough. The flavor is nutty and toasty, and they make a great base for peanut butter and banana. What would you put on yours?

You will need: You need: 2 1/2 cups bread flour, 1 1/2 cups whole wheat flour, 3 tablespoons flaxseed, 3 tablespoons sunflower seeds, 2 tablespoons oats, 2 teaspoons yeast, 2 teaspoons salt, 1 tablespoon honey, 1 1/3 cups warm water.

How to make it: Steps: 1. Knead everything 10 minutes. 2. Rise 1 hour. 3. Shape and boil. 4. Top with more seeds and oats. 5. Bake at 425 F for 22 minutes.

Homemade Bagels With Whipped Scallion Cream Cheese

A great bagel deserves a great schmear. Whipping cream cheese with a splash of milk makes it fluffy and easy to spread, and fresh scallions give it a bright bite. It takes five minutes and makes store bought tubs look sad. Try honey walnut or strawberry versions too. Homemade bagels and homemade spreads together make any brunch feel special.

You will need: You need: 8 ounces cream cheese (soft), 2 tablespoons milk, 3 scallions (thinly sliced), pinch of salt and pepper, toasted bagels.

How to make it: Steps: 1. Beat cream cheese and milk with a mixer until fluffy. 2. Fold in scallions, salt and pepper. 3. Chill 30 minutes for the flavors to blend. 4. Spread thickly on warm toasted homemade bagels.

Dark Pumpernickel Bagels

Pumpernickel bagels get their deep color from rye flour, cocoa powder and a little molasses. They taste earthy and slightly sweet, and they are amazing with cream cheese, smoked salmon or turkey. Have you ever tried a pumpernickel bagel, or are you a plain bagel loyalist? The caraway adds a classic deli rye flavor that pairs so well with pastrami.

You will need: You need: 2 1/2 cups bread flour, 1 cup rye flour, 2 tablespoons cocoa powder, 2 tablespoons molasses, 1 teaspoon caraway seeds, 2 teaspoons yeast, 2 teaspoons salt, 1 1/4 cups warm water.

How to make it: Steps: 1. Knead to a stiff dough. 2. Rise 1 hour. 3. Shape rings and boil 1 minute per side. 4. Bake at 425 F for 20 to 22 minutes.

The Classic Lox Bagel Plate

Sunday brunch at a Jewish deli means bagels piled with silky lox, cream cheese, red onion, capers and tomato. Set everything on a big platter and let everyone build their own. It looks fancy, but there is almost no cooking involved. Who needs a restaurant reservation?

You will need: You need: 6 homemade bagels, 8 ounces cream cheese, 8 ounces smoked salmon, 1 small red onion (sliced thin), 2 tablespoons capers, sliced tomatoes, cucumber, fresh dill, lemon wedges.

How to make it: Steps: 1. Slice and lightly toast the bagels. 2. Arrange salmon, vegetables and garnishes on a platter. 3. Spread cream cheese. 4. Top with salmon, onion and capers. 5. Finish with dill and a squeeze of lemon.

Montreal Style Honey Bagels

Montreal bagels are smaller, sweeter and thinner than New York bagels. They are boiled in honey water and baked in wood fired ovens, which gives them a lightly charred, crisp crust. At home, a very hot oven and a honey bath get you close. Which city wins: A) New York or B) Montreal?

You will need: You need: 3 1/2 cups bread flour, 1 egg, 2 tablespoons oil, 3 tablespoons honey, 2 teaspoons yeast, 1 teaspoon salt, 1 cup warm water. Bath: 8 cups water with 1/3 cup honey. Lots of sesame seeds.

How to make it: Steps: 1. Knead a firm dough and rest 20 minutes. 2. Shape thin ropes into wide rings. 3. Boil 1 minute per side in honey water. 4. Coat in sesame seeds. 5. Bake at 475 F for 12 to 15 minutes.

Big Salted Soft Pretzels

Mall pretzels hold a special place in so many childhood memories. These homemade ones are just as buttery and soft, with that deep brown crust from a quick baking soda bath. Twist them big, sprinkle with coarse salt and serve with mustard or cheese sauce. Can you twist a perfect pretzel on the first try?

You will need: You need: 4 1/2 cups flour, 2 teaspoons yeast, 1 tablespoon sugar, 2 teaspoons salt, 1 1/2 cups warm water, 4 tablespoons melted butter. Bath: 10 cups water, 2/3 cup baking soda. Coarse salt.

How to make it: Steps: 1. Knead and rise 1 hour. 2. Roll 8 long ropes and twist into pretzels. 3. Dip each in boiling soda water for 30 seconds. 4. Sprinkle with salt. 5. Bake at 450 F for 12 to 14 minutes and brush with butter.

Bavarian Pretzels for Oktoberfest

In Bavaria, pretzels have a thick, soft belly and thin crispy arms, and they are served with sweet mustard, white sausage and a cold drink. Baked baking soda gives an even stronger lye like color without the danger of real lye. Perfect for a fall party at home.

You will need: You need: 1 batch soft pretzel dough (less butter), 1/2 cup baked baking soda (bake regular baking soda at 250 F for 1 hour), 8 cups water, pretzel salt, sweet mustard.

How to make it: Steps: 1. Roll ropes thick in the middle and thin at the ends. 2. Twist into pretzels and chill 30 minutes. 3. Dip in boiling water with baked soda for 20 seconds (wear gloves). 4. Score the belly and salt. 5. Bake at 425 F for 15 minutes.

Cinnamon Sugar Pretzel Twists

Dessert pretzels are a fun twist on the salty classic. Skip the salt, bake them golden, then brush with butter and roll in cinnamon sugar while warm. Serve with a little cream cheese icing for dipping. Want more cozy bakes? Our homemade bread recipes are a great next step.

You will need: You need: 1 batch soft pretzel dough, baking soda bath, 1/2 cup melted butter, 1/2 cup sugar, 1 tablespoon cinnamon. Dip: 4 ounces cream cheese, 1 cup powdered sugar, 2 tablespoons milk.

How to make it: Steps: 1. Shape twists. 2. Dip in the soda bath and bake at 450 F for 12 minutes. 3. Brush with butter. 4. Roll in cinnamon sugar. 5. Whisk the dip ingredients and serve.

Game Day Pretzel Bites With Cheese Sauce

Pretzel bites are made for sharing, and they vanish during the first quarter of any game. Cut the ropes into little pillows, boil, bake and pile them into a bowl next to warm cheddar sauce. Poll: what is your favorite dip? A) cheese sauce, B) honey mustard, C) spicy queso, or D) beer cheese?

You will need: You need: 1 batch soft pretzel dough, baking soda bath, coarse salt. Cheese sauce: 2 tablespoons butter, 2 tablespoons flour, 1 cup milk, 1 1/2 cups shredded cheddar.

How to make it: Steps: 1. Roll ropes and cut into 1 inch pieces. 2. Boil in soda water 20 seconds. 3. Salt and bake at 425 F for 12 minutes. 4. Melt butter, whisk in flour, then milk, then cheese. 5. Serve warm.