Homemade Fresh-Milled Bagels: A Chewy, Golden Base + Endless Flavor Variations
There are few things more satisfying than pulling a tray of golden, chewy bagels out of the oven. This week, I finally took the leap and made bagels with fresh-milled flour for the very first time. Honestly? I don’t know why I waited so long. The results were incredible — perfectly chewy on the outside, soft and flavorful on the inside, and so much fresher than store-bought.
If you’ve ever been intimidated by bagel-making, let me reassure you: this recipe is approachable and rewarding, even with freshly milled wheat. Once you get through the steps of mixing, shaping, and boiling (yes, that’s what gives bagels their signature chew!), you’ll wonder why you didn’t try it sooner.
Today I’m sharing the base plain bagel recipe I used, along with two flavors I baked this time — cinnamon-date and everything seasoning. I’ll also give you some ideas for other variations we’re looking forward to trying next time.
Why Fresh-Milled Flour?
Fresh-milled flour brings something really special to homemade bagels:
Flavor: Milling your own wheat keeps all the natural oils and nutrients intact, giving bread a nutty, slightly sweet flavor.
Texture: A blend of hard and soft white wheat creates bagels that are chewy yet tender, without being dense.
Nutrition: Fresh flour contains more vitamins, minerals, and fiber than store-bought.
For this recipe, I used a mix of:
Hard white wheat → for strength, structure, and chew
Soft white wheat → for tenderness and balance
Base Recipe: Fresh-Milled Flour Bagels
This recipe makes 8 bagels (or 4 plain + 4 flavored). You can easily double it if you’d like to stock up and freeze some for later.
Ingredients
For the Dough:
3 cups (360g) fresh-milled hard white wheat flour
1 cup (120g) fresh-milled soft white wheat flour
1 ½ cups (360g) warm water (about 110°F)
2 ¼ tsp (1 packet) instant yeast
1 tbsp honey (or sugar)
2 tsp salt
For the Water Bath:
2 quarts water
1 tbsp honey (or sugar)
1 tsp baking soda (optional, for extra chew)
Optional Toppings / Add-ins (split dough to make different flavors):
Cinnamon-date mix (see below)
Everything bagel seasoning (see below)
Step 1: Make the Dough
In a large bowl, whisk together warm water, yeast, and honey. Let it sit for 5 minutes until foamy.
Add the flours and salt. Mix until it forms a shaggy dough.
Knead for 8–10 minutes by hand (or 5 minutes with a stand mixer and dough hook) until smooth, elastic, and just slightly tacky.
Step 2: First Rise
Place the dough in a lightly oiled bowl, cover, and let rise about 1 hour, or until doubled in size.
Step 3: Flavor & Shape
Punch down the dough and divide into halves or quarters if you’re making multiple flavors.
Cinnamon-Date Bagels (for half the batch):
Knead in ½ cup chopped dates + 1 tsp cinnamon + 1 tsp honey or brown sugar (optional) until evenly distributed.
Everything Bagels (for the other half):
Keep dough plain. You’ll add seasoning after boiling.
Shape each portion into 4 equal balls. Poke a hole through the center of each ball, then gently stretch the hole until it’s about 2 inches wide. Place shaped bagels on a parchment-lined baking sheet, cover with a towel, and let them rest for 20 minutes.
Step 4: Boil the Bagels
Bring the water bath to a rolling boil. Add 1 tbsp honey and 1 tsp baking soda.
Drop bagels in 2–3 at a time, boiling 45–60 seconds per side. This step gives them that classic chewy crust.
Remove with a slotted spoon and place back on the baking sheet.
Step 5: Top & Bake
Cinnamon-Date: Leave plain — the dates caramelize inside as they bake.
Everything Bagels: Brush with an egg wash (1 egg + 1 tbsp water) and sprinkle with everything bagel seasoning.
Bake at 425°F (220°C) for 18–22 minutes, until golden brown.
Cool slightly and enjoy warm — preferably with butter, cream cheese, or a cup of coffee.
The Flavors We Tried This Time
1. Cinnamon-Date Bagels
These were a dream. Sweet bits of chewy date tucked inside with a hint of cinnamon made them feel cozy and indulgent without being overly sugary. Toasted with a smear of butter? Perfection.
2. Everything Bagels
Classic for a reason. Salty, garlicky, nutty seasoning on top of a fresh bagel is always a winner. These were the ones we kept reaching for at lunchtime.
Flavor Ideas We’re Excited to Try Next
While we stuck to two flavors for this first attempt, bagels are the perfect canvas for creativity. Here are a few we can’t wait to make in future batches:
Blueberry Bagels – Fresh or dried blueberries folded into the dough for a breakfast favorite.
Cinnamon Raisin Bagels – A cozy classic with raisins and cinnamon swirled throughout.
Apple Pie Bagels – Bits of dried apple and a dash of apple pie spice for a fall-inspired twist.
Lemon Poppy Seed Bagels – Light, citrusy, and refreshing — almost like a muffin in bagel form.
Honey Oat Bagels – Brushed with honey and sprinkled with oats for a hearty, rustic touch.
Chocolate Chip Bagels – A treat-worthy version that tastes amazing toasted with cream cheese.
The beauty of this recipe is that once you have the base dough down, you can go sweet, savory, or anywhere in between.
Tips for Success
Use fresh-milled flour blends. Hard white wheat provides structure, while soft white keeps the crumb tender.
Don’t skip the boil. It feels strange to drop your dough into water, but that’s the secret to real bagels.
Stretch the holes wide. They’ll shrink as the dough bakes, so start with a generous hole in the middle.
Freeze for later. Slice bagels in half, wrap tightly, and freeze. Pop them straight from freezer to toaster when you need a quick breakfast.
Final Thoughts
This was my first time making bagels with fresh-milled flour, and it won’t be the last. The process was surprisingly straightforward, and the results were so worth it. The cinnamon-date bagels disappeared first in our house, but the everything bagels held their own as the go-to lunch option.
Next time, I’m planning to experiment with blueberry or lemon poppy seed — but honestly, half the fun is dreaming up new flavor combinations.
If you’re looking for a baking project that feels special but isn’t overly complicated, give these fresh-milled bagels a try. You’ll end up with a kitchen that smells like heaven, a batch of bagels better than anything from the store, and the deep satisfaction of knowing you made them yourself — flour and all.
By Leah Ann Grace
