This homemade New York-Style Bagel recipe is simply the best way to create bakery-quality bagels right in your kitchen! Using basic pantry ingredients, you can transform your morning routine with deliciously chewy, freshly made New York bagels.
For over a decade, this recipe has been cherished and perfected, even finding its way into “Hand Made Baking.” Now, we’re bringing you an updated guide, complete with photos, expert tips, and all the information you need to bake the most perfect, chewy homemade bagels imaginable.
If you’re looking for an easy bagel recipe that delivers perfection without demanding days of dedication, you’ve found it. This is a same-day homemade bagel recipe that comes together beautifully in just about 2 hours. As a native New Yorker, I can attest that nothing compares to the simple pleasure of a fresh bagel generously schmeared with cream cheese. My standards for bagels are high, and this recipe meets them without any unusual or unnecessary ingredients.
Forget yogurt, maple syrup, or anything else you wouldn’t typically find in your pantry. These bagels are about honoring tradition – the kind of good old-fashioned bagels I grew up with in New York City: flavorful, subtly sweet, and wonderfully chewy with a soft, shiny crust. The secret? Boiling them briefly in water before baking, a seemingly strange but absolutely essential step that creates bagel magic.
Adapted from a cherished cookbook, “Ultimate Bread,” this recipe has evolved over years of baking into what I believe is the best bagel recipe you’ll ever make. You don’t need fancy equipment or hard-to-find ingredients. The reward? Homemade chewy bagels that are incredible fresh from the oven and even more divine toasted. Prepare to make this bagel recipe again and again – it’s truly that good.
Baking these New York-Style bagels yourself brings a real sense of accomplishment. You’ll be amazed at how these homemade bagels rival, if not surpass, your favorite local bagel shop. If you’re tired of mail-ordering bagels from New York and spending a fortune, or if you simply can’t find good bagels where you live, your search ends here. This recipe is adaptable, and the effort is minimal compared to the immense satisfaction of biting into a perfect homemade bagel. Let’s start baking!
Essential Ingredients for Homemade Bagels
This homemade bagel recipe is broken down into four key components: crafting the bagel dough, shaping and boiling the bagels, selecting your favorite bagel toppings, and considering what to serve alongside your fresh bagels. Here’s what you will need:
Bagel Dough Ingredients: The Foundation of a Great Bagel
- Granulated Sugar: A touch of sweetness for the dough and crucial for activating the yeast. Natural cane sugar works wonderfully as well.
- Active Dry Yeast: The leavening agent that gives bagels their characteristic rise and airy texture.
- Lukewarm Water: Temperature is key here – aim for 105ºF/ 40.5ºC to 115ºF / 46ºC. This warm water awakens the yeast and helps create a smooth, elastic dough by binding the flour and other ingredients. You might occasionally need slightly more water than listed; the goal is a moist yet firm dough.
- Bread Flour: The high protein content in bread flour is essential for achieving that signature chewy texture in New York-style bagels. All-purpose flour can be used, but the chewiness will be less pronounced. (See the New York-Style Bagel Recipe FAQ below for more on flour substitutions.)
- Fine-Grain Sea Salt: Salt balances the sweetness and enhances the overall flavor profile of the bagels.
Shaping and Boiling: The Secret to Chewy Bagels
While there are various bagel shaping techniques, including the traditional log-rolling method used in many bagel shops, this recipe uses a simpler approach. We’ll create rounds of dough and then poke a hole in the center. This method is easy for home bakers and yields beautiful results. After shaping, the bagel rings get a gentle stretch to enlarge the hole.
The boiling process is what truly sets New York-style bagels apart. A quick boil before baking is crucial for that iconic chewy, shiny crust.
Learn more in the New York-Style Bagel Recipe FAQ section below.
For the boiling liquid, simplicity is key. Water works perfectly every time, though you can explore flavoring options as discussed in the FAQ.
Bagel Toppings: Customize Your Bagel Experience
Bagel toppings are a matter of personal preference! Some days call for an everything bagel, while others might crave a simple poppyseed bagel. Single toppings like minced onion or coarse salt are also popular. The beauty of homemade bagels is the ability to customize them to your exact liking.
Consider these topping ideas: everything bagel seasoning, minced fresh garlic, minced fresh onion or shallot, poppy seeds, sesame seeds, caraway seeds, coarse salt, or cinnamon sugar. The possibilities are endless!
Serving Suggestions: Completing Your Bagel Meal
No New York-style bagel experience is complete without a “schmear” – a generous layer of cream cheese. It’s practically mandatory, especially when the bagels are fresh and warm. However, bagels are incredibly versatile.
Step-by-Step Guide: How to Make New York-Style Bagels at Home
1. Proof the Yeast: This first step ensures your yeast is active. In lukewarm water, dissolve sugar and yeast. Let it sit for about 5 minutes until the mixture becomes bubbly, indicating the yeast is ready. Stir to fully dissolve.
2. Mix the Bagel Dough: Combine the yeast mixture with flour and salt. You can mix by hand (recommended for first-timers) or use a stand mixer with a hook attachment on low speed for 5-6 minutes. For a double batch, hand-kneading might be necessary depending on your mixer’s capacity.
During mixing, you may not need all the water listed – or you might need a bit more. The key is to achieve a moist, firm dough. Adjust water as needed based on your environment and flour.
3. Let the Dough Rise: Place the kneaded dough in an oiled bowl, turning to coat. Cover and let it rise in a warm place for 1 hour (or about 2 hours if using less yeast), or cold-proof overnight in the refrigerator.
4. Deflate and Divide: Once risen, the dough is ready when a finger poke leaves an indentation. If refrigerated, let it sit at room temperature for about 30 minutes before proceeding. Deflate the dough and divide it into 8 equal portions. Use a scale for precision or eyeball it for roughly even sizes to ensure consistent baking.
5. Shape into Rounds: Avoid using flour for this step. Form each portion into a taut round by cupping it in a C-shaped hand. Press the dough against a clean work surface and move your hand in a slow circle. The dough’s edge will pull under, creating a smooth ball. Repeat for all portions.
6. Shape the Bagels: Gently and firmly work with the dough for smooth bagels. Flour a finger and press it through the center of each dough ball to create a hole. Stretch the hole to about a third of the bagel’s diameter, and place the shaped bagels on a prepared baking sheet.
7. Boil the Bagels: While bagels rest briefly after shaping, bring a large pot of water to a gentle boil, then reduce to a simmer. Use a slotted spoon or skimmer to carefully lower bagels into the simmering water. Don’t overcrowd the pot; work in batches.
8. Boil and Flip: Once in the water, bagels will float. Boil for 1 minute, then gently flip and boil for another minute on the other side. For a chewier bagel, extend boiling time to 2 minutes per side.
9. Add Toppings: Immediately after boiling, top bagels as desired. Get creative with your topping choices!
10. Bake to Golden Perfection: Bake in a preheated oven at 425ºF / 220ºC / Gas Mark 7 for 20-25 minutes, or until uniformly golden brown. Ovens vary, so use an oven thermometer for accuracy.
11. Cool and Enjoy: Let bagels cool slightly before slicing and schmearing with cream cheese or your favorite topping. The aroma and taste of freshly baked bagels are irresistible!
Serving Suggestions for Homemade New York-Style Bagels
There’s no single “right” way to enjoy a bagel, but here are some classic and delicious serving ideas:
- Classic Schmear: Bagel with cream cheese – plain or flavored. A true New York staple.
- Butter Bliss: Bagel with butter – especially homemade or high-quality French butter.
- Sweet and Savory: Bagel with butter and jam – try homemade strawberry jam with homemade butter for an exceptional treat.
- Lox and Loaded: Bagel with lox – add cream cheese, smoked salmon, tomato, red onion, cucumber, and capers.
- Avocado Toast Upgrade: Bagel with avocado – toasted bagel topped with mashed avocado, seasonings, and optional bacon. Guacamole also works!
- NYC Deli Style Egg and Cheese: Bagel with egg and cheese – toasted bagel, buttered, with a fried or scrambled egg, cheese, and optional bacon. Add ketchup, hot sauce, or aioli for extra flavor.
More Delicious Baking Recipes to Explore
Prep Time 20 minutes
Cook Time 20 minutes
Additional Time 1 hour 20 minutes
Total Time 2 hours
Bagel Recipe Ingredients
- 2 teaspoons / 6 g active dry yeast
- 4 ½ teaspoons / 19 g granulated sugar
- 1 ¼ cups / 300 ml warm water (you may need ± ¼ cup /60 ml more)
- 3 ½ cups / 440 g bread flour or high gluten flour (you may need up to 1/2 cup / 60g for kneading)
- 1 ½ teaspoons / 6 g salt
- Optional Toppings: (See Notes)
Step-by-Step Instructions
- In ½ cup /120ml of the warm water, pour in the sugar and yeast. Do not stir. Let it sit for five minutes, and then stir until dissolved.
- Mix flour and salt in a large bowl. Create a well in the center and pour in the yeast mixture.
- Add 1/3 cup / 80ml of warm water to the well. Mix, gradually adding the remaining water (up to scant 1/2 cup / 100ml) as needed to form a moist, firm dough.
- Knead dough on a floured surface for about 10 minutes until smooth and elastic, incorporating flour as needed to achieve a firm, stiff dough.
- Lightly oil a large bowl, place dough in bowl and turn to coat. Cover with a damp towel and let rise in a warm place for 1 hour, or until doubled. Punch down dough and let rest for 10 minutes.
- Divide dough into 8 equal pieces. Shape each into a smooth round using a circular motion against the countertop (as pictured).
- Flour a finger and gently press through the center of each round to form a ring. Stretch the ring to about ⅓ the diameter of the bagel and place on a lightly oiled baking sheet.
- Cover bagels with a damp towel and let rest for 10 minutes. Preheat oven to 425ºF / 220ºC / Gas Mark 7.
- Bring a large pot of water to a boil, then reduce to a simmer. Boil bagels in batches, about 1 minute per side (2 minutes per side for chewier bagels).
- Add desired toppings immediately after boiling, or use an egg wash for better topping adhesion.
- Transfer boiled and topped bagels to an oiled or parchment-lined baking sheet.
- Bake for 20-25 minutes, until golden brown.
- Cool on a wire rack before slicing and serving.
Recipe Notes
Optional Toppings:
Caraway seeds, cinnamon sugar, coarse salt, minced fresh garlic, minced fresh onion, poppy seeds, sesame seeds, everything bagel seasoning, or your favorite combinations.
Water Measurement & Dough Consistency:
Water amounts are approximate and may need adjustment due to environmental factors and flour type. Focus on dough consistency: homogenous and smooth, not dry or flaky. Add water while mixing if needed.
For further questions, refer to the FAQ below.
Nutritional Information:
Yield: 8 Medium-Sized Bagels
Serving Size: 1 Bagel
Amount Per Serving: Calories: 228.4, Trans Fat: 1.4g, Cholesterol: 0mg, Sodium: 441mg, Carbohydrates: 44.4g, Fiber: 1.7g, Sugar: 2.4g, Protein: 6g
New York-Style Bagel Recipe: Your Questions Answered (FAQ)
This comprehensive FAQ addresses common questions about making this New York-Style Bagel Recipe. Find answers about yeast, flour types, preparation tips, and storage solutions for your homemade bagels.
Yeast Insights
Can I use fresh yeast instead of dry yeast?
Yes, you can substitute fresh yeast. Use a 2.5:1 ratio of fresh to active dry yeast. For this recipe’s 6 grams of active dry yeast, use approximately 15 grams of fresh yeast. Fresh yeast doesn’t require proofing; however, some bakers have successfully substituted and followed the recipe steps without adjustments.
Can I use instant yeast for this bagel recipe?
Absolutely. Use an equal amount of instant yeast. No proofing is needed; simply add instant yeast directly to the flour and sugar when making the dough.
How to reduce the “yeasty” flavor in bagels?
To lessen the yeasty taste, reduce active dry yeast to 1 teaspoon. Note that you will need to double the dough’s rising time to about 2 hours.
Flour Types and Substitutions
What if bread flour is unavailable? Can I use all-purpose flour?
If bread flour isn’t accessible, all-purpose flour is a suitable substitute. Bagels will still be delicious, though slightly less chewy. For a closer bread flour approximation using all-purpose flour, add 4 teaspoons of vital wheat gluten (found in health food stores) per recipe.
Can I make bagels with whole-wheat flour?
Yes, use a blend of half whole-wheat flour and half bread flour. For a milder flavor, opt for white whole-wheat flour.
Is spelt flour suitable for bagels?
Yes. Use a combination of 2 cups whole-wheat flour and 2 1/2 cups sifted spelt flour. Some bakers have also reported success using only spelt flour.
Preparation and Technique
What’s the ideal water temperature for proofing yeast?
Water for proofing yeast should be between 105F / 40.5C – 115F / 46C.
Can I use a bread maker or stand mixer for the bagel dough?
Yes, both are suitable. For stand mixers, use the hook attachment and knead on low for 5-6 minutes until smooth and springy. For double batches, hand-kneading may be preferable; consult your mixer’s manual.
Why aren’t my bagels perfectly smooth?
Smoothness depends on dough handling and boiling water temperature. Gentle handling is key; rough handling can cause wrinkles. Avoid a rolling boil when boiling bagels, as this can also lead to a less smooth surface.
How to get shinier, slightly sweeter bagels?
For shinier, sweeter bagels, add 1 teaspoon of barley malt to the dough and 1 tablespoon to the boiling water. Honey or brown sugar (a couple of tablespoons) in the boiling water can offer a similar effect if barley malt is unavailable.
Is egg wash necessary for bagels?
No, egg wash is optional. It adds a sheen but isn’t essential for flavor or texture. Skipping egg wash is a great vegan-friendly option. Toppings adhere well to the wet, unbaked bagels after boiling.
How to prevent bagels from sticking to the pan?
Use parchment paper or a silicone baking mat on your baking sheet to prevent sticking. Lightly oiling the parchment is also helpful.
High-altitude baking adjustments for bagels?
This recipe generally works well at high altitudes. To prevent overly dense bagels, reduce yeast to 1 teaspoon and monitor rising time. Dough rises faster at higher altitudes, so check for doubling after 1 hour and every 15 minutes thereafter.
Can I make larger bagels using this recipe?
Yes, you can make larger bagels, but increase baking time accordingly. Check for doneness after 20 minutes and bake longer until uniformly golden brown.
Make-Ahead and Storage Tips
Can I prepare bagel dough in advance? Can I refrigerate it overnight?
Yes, cold-proofing bagel dough overnight enhances flavor. After kneading, refrigerate the covered dough. Before shaping, let it rest at room temperature for about 30 minutes.
Can I par-bake bagels to finish baking later?
Yes, bake bagels for 10-15 minutes until lightly golden. Cool completely, then freeze in a resealable bag. To finish baking from frozen, bake for an additional 10-15 minutes until golden brown and cooked through.
How to freeze and store bagels for best freshness?
Freeze cooled bagels in a freezer-safe bag after slicing for convenience. Thawing isn’t necessary before toasting. Bagels stay fresh at room temperature in a sealed plastic bag for up to 2 days.
Updated May 14th, 2020 – This bagel recipe has been updated with more detailed information, photos, and answers to frequently asked questions, making it even easier for you to bake perfect New York-style bagels at home.
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