If you’re anything like me, you know that nothing beats the smell of fresh bagels baking in your kitchen. That’s why I’m excited to share this Homemade Bagels with Maple Syrup and Sea Salt Recipe with you—it’s a little twist on the classic bagel, bringing a subtle sweetness from the maple syrup balanced perfectly with a sprinkle of sea salt. Whether you’re making a cozy weekend brunch or just craving something warm and satisfying, this recipe hits the spot every time.

What I love about this Homemade Bagels with Maple Syrup and Sea Salt Recipe is how approachable it is, even if you’ve never tackled bagels before. The maple syrup isn’t just in the dough—it also flavors the boiling water, giving the bagels a beautiful caramelized color and a hint of sweetness that sets them apart. Trust me, once you try them, you’ll want to make these again and again.

Ingredients You’ll Need

Each ingredient in this recipe plays a crucial role in nailing that chewy, glossy bagel texture with balanced flavor. I always recommend using bread flour for the best chew, and don’t skimp on the quality of your maple syrup—it really shines here.

Maple syrup: Adds sweetness and depth to both the dough and boiling water, creating a lovely caramelized crust. If you don’t have maple syrup, barley malt syrup is a good substitute.
Active dry yeast: The powerhouse that makes your bagels rise. Make sure it’s fresh for best results.
Warm water: Helps activate the yeast; aim for around 100°F to avoid killing it.
Bread flour: Essential for that classic bagel chewiness thanks to its high protein content.
Sea salt: Provides seasoning and a balance to the sweetness.
Baking soda: Added to the boiling water to soften the dough surface and promote browning.
Egg white and water (optional): Used for an egg wash to give the bagels a shiny finish—totally optional but highly recommended.

Variations

I love how flexible this Homemade Bagels with Maple Syrup and Sea Salt Recipe is—you can customize it easily to fit your tastes or dietary needs. Here are a few tweaks I’ve tried and really enjoyed.

Whole wheat twist: I’ve swapped half the bread flour with whole wheat flour for a nuttier flavor and more fiber—it adds a nice rustic touch.
Vegan version: Just skip the egg white wash or substitute with aquafaba. The bagels are just as delicious without it.
Spiced maple: Adding a pinch of cinnamon or nutmeg to the dough gives the bagels a cozy, autumnal vibe I’ve made often in fall.
Seed topping: Poppy seeds, sesame seeds, or everything bagel seasoning make for great finishes if you want to bump up texture and flavor.

How to Make Homemade Bagels with Maple Syrup and Sea Salt Recipe

Step 1: Activate the yeast and prepare the dough

Start by stirring your maple syrup into warm water (about 100°F), then sprinkle the yeast on top. Give it a quick stir and let that mixture sit for 5 to 10 minutes until it’s frothy—this signals your yeast is alive and kicking. While you wait, combine the bread flour and sea salt in a large bowl. Once the yeast is ready, add it to the flour mixture and knead until you get a smooth, elastic dough—should take about 8 to 10 minutes by hand or 5 with a mixer.

Step 2: First rise and shaping the bagels

Cover your dough with a damp cloth or plastic wrap and let it rise in a warm spot for about an hour, or until it doubles in size. Once risen, punch it down gently and divide it into 8 equal pieces. Roll each piece into a ball, then shape into bagels by poking a hole through the center with your finger and gently stretching it to form a ring—don’t worry if your holes aren’t perfect; they’ll shrink a bit during cooking.

Step 3: Boiling time

Fill a large pot with water, add the maple syrup, baking soda, and salt, and bring to a gentle boil. Carefully drop your shaped bagels into the water—avoid overcrowding, do this in batches if needed. Boil for about 1 minute per side; this step is what gives bagels their distinct chewy crust. Use a slotted spoon to remove them and place on a baking sheet lined with parchment.

Step 4: Egg wash and baking

If you’re using the egg white wash, whisk it with water and brush the bagels gently—this step takes your bagels from homemade to bakery-level shiny. Bake in a preheated oven at 425°F (220°C) for 18-20 minutes or until golden brown. Keep an eye on them towards the end to avoid over-browning. Let them cool slightly before digging in.

How to Serve Homemade Bagels with Maple Syrup and Sea Salt Recipe

Homemade Bagels with Maple Syrup and Sea Salt Recipe - Recipe Image

Garnishes

For me, the magic is in simple garnishes. I often sprinkle a bit more flaky sea salt right on top after baking—it makes the sweetness pop. You can also top with cream cheese and a drizzle of extra maple syrup if you want to lean fully into those flavors.

Side Dishes

Bagels are great on their own, but I love pairing these homemade bagels with fresh fruit salad or a tangy yogurt parfait. If it’s brunch time, some smoked salmon and capers or scrambled eggs on the side make a perfect combo.

Creative Ways to Present

When I host friends, I like to turn these bagels into mini sandwich stacks—think cream cheese, arugula, crispy bacon, and a drizzle of maple syrup. It’s a fun conversation starter and lets everyone build their own flavor combos.

Make Ahead and Storage

Storing Leftovers

I usually store leftover bagels in an airtight container at room temperature for up to two days. If you want to keep them fresher longer, wrapping them tightly in plastic wrap helps retain moisture without getting soggy.

Freezing

Freezing is a lifesaver with bagels! I slice them first, then pop the halves into a freezer bag so I can toast just the amount I want later. They keep well for up to 3 months this way without losing texture.

Reheating

To reheat, I prefer to toast my frozen bagels straight from the freezer—that crispy outside with a warm, chewy inside is unbeatable. You can also warm them in the oven wrapped in foil for about 10 minutes if you want a softer crust.

FAQs

Can I substitute honey for maple syrup in this bagel recipe?

Yes, you can substitute honey for maple syrup, but keep in mind it will change the flavor slightly. Honey tends to be a bit more floral and less caramel-like than maple syrup, so your bagels might be a touch sweeter and lighter in color. Still delicious though!
Why do we boil bagels before baking?

Boiling the bagels creates that signature chewy crust and shiny surface that sets them apart from regular bread. The baking soda in the water also helps the outer layer to gelatinize and brown beautifully in the oven. It’s a crucial step for authentic bagels!
Can I make these bagels gluten-free?

Gluten-free bagels are tricky because gluten gives bagels their characteristic chew and structure. If you want to try, you’ll need a specialized gluten-free bread flour blend and possibly some binding agents like xanthan gum. Results may vary, so experiment and adjust as needed.
Do I have to use an egg wash?

Nope! The egg wash is optional but highly recommended for that glossy, bakery-style finish. If you prefer to keep things vegan or simpler, skipping it won’t affect the flavor much, but the crust might look a little less shiny.
How long does it take to make these homemade bagels from start to finish?

From mixing the dough to pulling golden bagels out of the oven, you’re looking at around 2.5 to 3 hours. Most of that is hands-off time for rising and boiling, so it’s a great project for a relaxed morning or afternoon.

Final Thoughts

There’s something wonderfully satisfying about making Homemade Bagels with Maple Syrup and Sea Salt Recipe—it’s like a little morning gift you give yourself. I hope when you try this recipe, the subtle sweet-and-salty notes and that perfect chew remind you of why fresh, homemade food feels so special. So go ahead, roll up your sleeves, and enjoy every moment of the process (and the delicious results!) with your loved ones.