Comments on: Homemade Bagel Recipe

By: Delia

Delia — Sat, 04 Jul 2026 21:44:29 +0000

I too have tried different bagels recipe, and your recipe was pretty good! I’ve also tried using this recipe to make blueberry bagel, I had used frozen once, and it flattened the dough. I did research and it gave several reasons to why the bagels flattened like mine, the one reason I picked was my dough has to much moisture. so today I will use fresh blueberries, thank you for the recipe.

By: Sam Merritt

Sam Merritt — Fri, 19 Jun 2026 02:21:41 +0000

In reply to Lesli Yadon. Hi Lesli! I'm so sorry I missed this! Refrigerating the dough overnight isn't required, but it can add a bit more flavor and chew to the finished bagels. This recipe was developed as a same-day recipe for convenience, but if you'd like to refrigerate the dough, you certainly can. After kneading, cover the dough tightly and refrigerate overnight, then let it sit at room temperature until workable before shaping and proceeding with the recipe. You can also refrigerate the shaped bagels overnight and boil and bake them the next day. :)

By: Sam Merritt

Sam Merritt — Wed, 17 Jun 2026 17:57:21 +0000

In reply to april. Thank you so much for trusting my recipes, April! I'm so happy to hear you've enjoyed everything so much! :)

By: april

april — Tue, 16 Jun 2026 20:14:29 +0000

You have my favorite recipes for just about everything. <3 I even prefer these to the recipes that require an overnight or two day cold ferment in the fridge.

By: Sam Merritt

Sam Merritt — Wed, 10 Jun 2026 18:47:58 +0000

In reply to Kayla. Thank you so much for trying my recipe, Kayla! I'm so glad you enjoyed them so much! :)

By: Kayla

Kayla — Tue, 09 Jun 2026 20:04:37 +0000

I had made bunch of bagel recipes and this recipe is my favorite. Thank you! 😊

By: Lesli Yadon

Lesli Yadon — Tue, 05 May 2026 15:44:34 +0000

Several bagel recipes call for leaving the bagel dough in the refrigerator overnight to allow the gluten to develop but your recipe does not require this. I’ve never made bagels before so I’m just curious if there is a difference this step makes in the taste?

I really appreciate your videos, they are easy to follow!
Thanks!
Lesli in Ball Ground, GA

By: Sam Merritt

Sam Merritt — Fri, 24 Apr 2026 14:42:59 +0000

In reply to Monica. Hi Monica! I have instructions below the recipe to make the bagels in advance. I would be hesitant to let the shaped bagels sit in the refrigerator overnight. The dough will continue to rise in the refrigerator.

By: Carla

Carla — Sun, 19 Apr 2026 09:05:21 +0000

THE BEST BAGEL RECIPE EVER!MY GO TOO. HUBBY APPROVED. THANK YOU 😊

By: Monica

Monica — Sat, 11 Apr 2026 13:46:17 +0000

Can I put shaped bagels in the fridge for overnight and boil and bake in the morning?

By: Min

Min — Thu, 19 Mar 2026 11:17:24 +0000

Can’t believe I made bagels. They came out perfect! I’ll be making these for the rest of my life. The fan favorite topping was a “crunch” brown sugar, cinnamon, flour and butter topping.

By: Sam Merritt

Sam Merritt — Fri, 13 Mar 2026 17:41:21 +0000

In reply to Stephanie. Hi Stephanie! I'm so sorry to hear you are having issues. I don't have experience with high altitude baking, but it may be causing your issue. The most important part here is that your dough reaches the proper consistency. I hope you enjoyed the bagels! :)

By: Stephanie

Stephanie — Thu, 12 Mar 2026 15:24:56 +0000

Hi, I am trying to make these bagels but do not have a stand mixer. While incorporating the dry and wet ingredients I was only able to get around 4.5 cups of flour in before the dough seemed to be ready to kneed. I do live around 6,500ft of elevation. Not sure if this is something you or anyone else has had an issue with. Any suggestions would be great. Thanks

By: Sam Merritt

Sam Merritt — Fri, 20 Feb 2026 03:18:04 +0000

In reply to Deb. Hi Deb! I think I would add the add ins after stirring in all of the flour. :)

By: Deb

Deb — Wed, 11 Feb 2026 15:50:39 +0000

I would love to mix green chili and cheese in these have you ever tried? Any tips for adding to these dough instead of just on top?

By: Sam Merritt

Sam Merritt — Mon, 05 Jan 2026 17:58:58 +0000

In reply to Misty. Hi Misty! I haven't tried it. I would probably use dried blueberries and just mix them in at the end of the kneading process. :)

By: Bridget Medrano

Bridget Medrano — Tue, 30 Dec 2025 04:23:46 +0000

Made a half recipe today and YUM!!!!

By: Misty

Misty — Sun, 28 Dec 2025 23:36:03 +0000

Hey Sam! If we wanted to make blueberry bagels would we incorporate it into the dough before we let it rise? Also do you think frozen blueberries would work?

By: tajmaha

tajmaha — Sat, 20 Dec 2025 22:52:20 +0000

In reply to Brook.

excellent recipe. don’t add too much flour or bale too long. 14 minutes was long enough at 425^.

By: Sam Merritt

Sam Merritt — Wed, 17 Dec 2025 19:32:15 +0000

In reply to Ruby. Hi Ruby! I'm so glad you enjoyed them! I haven't personally tried adding egg to the dough so I can't say for sure how to do it.

By: Ruby

Ruby — Fri, 12 Dec 2025 19:31:34 +0000

In reply to Casey @ Sugar Spun Run. Delicious! Great recipe! Thank you so much for sharing it! Can you possibly tell me how to turn this into egg bagels? Do I just add eggs/yolks and adjust water? Any clue how many eggs and/or yolks?

By: Tina

Tina — Sun, 19 Oct 2025 04:30:31 +0000

In reply to Mysti.

Completely agree. Having the ingredient quantities laid out with each step was a game changer for following new er recipes. It’s why I always search for Sam’s recipes first

By: Brook

Brook — Thu, 02 Oct 2025 00:20:14 +0000

Every recipe I’ve tried from your site has been . This included. I’ve been testing bagel recipes lately and your is mine and my family’s favourite!

By: Sam Merritt

Sam Merritt — Mon, 29 Sep 2025 01:10:42 +0000

In reply to Georgianne. Hi Georgianne! Just regular table salt. :)

By: Georgianne

Georgianne — Sun, 28 Sep 2025 15:53:28 +0000

In reply to Natalie. What kind of salt is best? Kosher salt? You do not mention.