How To Make Einstein Bagels

To make Einstein bagels, you’re really asking how to recreate those dense, chewy, famously twisted bagels from the iconic Einstein Bros. chain right in your own kitchen.
 
Making Einstein bagels at home is absolutely doable, and honestly, it’s a fun weekend project that pays off with fresh, warm bagels that beat anything from a freezer aisle.
 
The secret to making Einstein bagels isn’t some fancy equipment or a secret ingredient—it’s all about technique, patience, and understanding a few key steps that give their bagels that signature chew and shiny crust.
 
In this post, we’ll walk through everything you need to know about making Einstein bagels, from the perfect dough to the boiling step that sets them apart, and even how to get that honey-sweet flavor they’re known for.
 
Let’s dive into the dough, the boil, and the bake so you can master making Einstein bagels.
 
Let’s get started.
 

Why Making Einstein Bagels Starts With The Right Dough

Making Einstein bagels really comes down to the dough, and it’s not your average bread dough.
 
Einstein Bros. bagels are famous for being dense, slightly sweet, and super chewy, and that texture starts with a low-hydration dough.
 
When you’re making Einstein bagels, you want a dough that’s stiff, not sticky, because that’s what creates that tight crumb and satisfying bite.
 
Here’s how to build the foundation for making Einstein bagels at home.
 

1. Use Bread Flour for Maximum Chew

When making Einstein bagels, bread flour is your best friend because it has a higher protein content than all-purpose flour.
 
That extra protein creates more gluten, and more gluten means more chew, which is the hallmark of a great bagel.
 
For making Einstein bagels, aim for about 4 cups of bread flour for a batch of six to eight bagels.
 
You could use all-purpose in a pinch, but the texture won’t be quite as authentic when making Einstein bagels.
 

2. Add a Touch of Sweetness

Einstein Bros. bagels have a subtle sweetness that sets them apart from New York-style bagels.
 
To mimic that when making Einstein bagels, add a tablespoon of sugar or barley malt syrup to your dough.
 
Honey is also a great option and gives that gentle sweetness without overpowering the flavor.
 
This small addition is a key part of making Einstein bagels taste just like the store-bought ones you love.
 

3. Don’t Rush the Kneading

Making Einstein bagels requires serious kneading to develop the gluten structure properly.
 
You’ll want to knead the dough for at least 8 to 10 minutes by hand, or about 5 minutes in a stand mixer on medium speed.
 
The dough should be smooth, elastic, and slightly stiff to the touch.
 
If you’re making Einstein bagels and the dough feels sticky, add a little more flour, but don’t overdo it or the bagels will be tough.
 

The Boiling Step That Makes Einstein Bagels Shine

Now, this is where making Einstein bagels really differs from making regular bread rolls.
 
Every authentic bagel, including those from Einstein Bros., gets boiled before it hits the oven.
 
Boiling is what sets the crust and gives bagels that shiny, slightly chewy exterior.
 
For making Einstein bagels, the boil is non-negotiable, so here’s how to do it right.
 

1. Boil in Sweetened Water

To replicate the flavor of Einstein bagels, add a couple of tablespoons of honey or barley malt syrup to a large pot of boiling water.
 
This isn’t just for taste—the sugar in the water helps the bagels brown beautifully in the oven.
 
When making Einstein bagels, the sweetened water bath is a classic trick that gives them that golden, appetizing color.
 

2. Boil for 1 to 2 Minutes Per Side

Drop your shaped bagels into the boiling water, making sure not to overcrowd the pot.
 
Boil them for about 1 minute per side for a softer bagel, or 2 minutes per side for a chewier, denser result.
 
The longer the boil when making Einstein bagels, the thicker the crust becomes, so adjust based on how you like your bite.
 

3. Use a Slotted Spoon to Flip Gently

After the first minute, use a slotted spoon to flip each bagel gently in the water.
 
This step in making Einstein bagels ensures both sides get equal treatment and that lovely shiny finish.
 
Once boiled, transfer the bagels to a parchment-lined baking sheet.
 
Don’t let them sit too long before baking, because you want the heat to hit them while they’re still warm and pliable.
 

How To Shape, Top, and Bake Einstein Bagels Perfectly

After the boil, you’re almost there, but shaping and topping are just as important for making Einstein bagels look and taste authentic.
 
Einstein Bros. bagels come in many varieties, from plain to everything, and you can recreate any of them at home.
 
Here’s how to finish making Einstein bagels like a pro.
 

1. Shape With a Hole, Not a Poke

When making Einstein bagels, roll each piece of dough into a rope about 8 inches long, then join the ends to form a ring.
 
Don’t just poke a hole in a ball of dough, because that creates a weak spot and the hole tends to close up during boiling.
 
Rolling the rope and sealing the ends gives you a more uniform shape and a better rise when making Einstein bagels.
 

2. Add Toppings Right After Boiling

The best time to add toppings when making Einstein bagels is immediately after boiling while the surface is still damp.
 
Press your choice of toppings—sesame seeds, poppy seeds, garlic, onion flakes, or an everything blend—onto both sides.
 
The moisture helps the toppings stick without needing an egg wash.
 
For a classic Einstein-style cinnamon sugar bagel, brush with a little melted butter first, then sprinkle generously with cinnamon sugar.
 

3. Bake Hot and Fast

Preheat your oven to 425°F (220°C) and bake your bagels for about 20 to 25 minutes.
 
You’ll know they’re done when they’re deep golden brown and sound hollow when tapped on the bottom.
 
For extra crispness when making Einstein bagels, you can place a baking stone in the oven, but a regular sheet pan works great too.
 
Let them cool on a wire rack for at least 10 minutes before slicing, because this lets the crumb set properly.
 

So, How To Make Einstein Bagels At Home?

To make Einstein bagels at home, you need a stiff dough, a sweetened boil, and a hot oven.
 
Making Einstein bagels isn’t complicated, but it does require a bit of time and attention to detail.
 
Start with bread flour, add a little sugar or honey for that signature taste, and knead well to develop the gluten.
 
Then, shape your bagels into rings, boil them briefly in sweetened water, and top them with whatever you crave.
 
Bake them at a high temperature until golden, and you’ll have fresh, chewy bagels that rival Einstein Bros.
 
Once you get the hang of making Einstein bagels, you’ll never want to buy frozen ones again.
 
So roll up your sleeves, dust your counter with flour, and enjoy the process of making Einstein bagels right in your own kitchen.