Authentic New York-Style Bagels
This authentic New York-style bagel recipe produces perfectly chewy bagels with a golden crust, making them ideal for breakfast, lunch, or anytime snacking. Follow these easy steps for bakery-quality bagels at home.
When it comes to bagels, New York-style bagels are in a league of their own. With their chewy texture, golden crust, and deliciously dense bite, these bagels offer the perfect foundation for cream cheese, butter, smoked salmon, or any topping you love. This recipe uses high-gluten bread flour for that authentic chewiness and a boiling step to achieve the classic New York-style texture.
Making bagels at home may seem intimidating, but it’s simpler than you might think, and the results are well worth the effort. You’ll love the rich aroma of fresh, homemade bagels wafting through your kitchen, and each step in this recipe is designed to ensure your bagels turn out with that perfect bakery-style finish. Whether you’re making plain, sesame, or everything bagels, these are sure to become a family favorite!
Tips and Tricks:
High-Gluten Flour: For the best texture, use bread flour or high-gluten flour to create that characteristic chew.
Kneading Technique: Knead the dough thoroughly to develop gluten, giving the bagels their iconic texture.
Boiling: Boil the bagels for 1 minute on each side for a classic texture, or up to 2 minutes each side for an extra chewy bagel.
Toppings: Apply toppings as soon as you remove the bagels from the water for best adhesion.
Commonly Asked Questions:
Can I use all-purpose flour? Bread flour is recommended for chewiness, but you can use all-purpose flour if needed. The texture will be softer.
What toppings work best? Sesame seeds, poppy seeds, and Everything Bagel seasoning are classic choices, but you can experiment with garlic, onion flakes, or even coarse salt.
How should I store the bagels? Store bagels in an airtight container at room temperature for up to two days or freeze for longer storage.
These New York-style bagels are everything a bagel should be—chewy, flavorful, and beautifully golden brown. With this simple recipe, you’ll enjoy the satisfaction of making bakery-quality bagels right at home, perfect for breakfast sandwiches, cream cheese spreads, or as a tasty snack. With a little practice, these bagels will quickly become a homemade staple that everyone loves. Make a batch today and bring a taste of New York to your kitchen!
Authentic New York-Style Bagels
Ingredients:
For the Dough:
2 teaspoons (6 g) active dry yeast
4 ½ teaspoons (19 g) granulated sugar
1 ¼ cups (300 ml) warm water, plus more if needed (about 95°F or 35°C)
3 ½ cups (440 g) bread flour or high-gluten flour, plus up to ½ cup (60 g) for kneading
1 ½ teaspoons (6 g) salt
Optional Toppings:
Sesame seeds, poppy seeds, Everything Bagel seasoning, coarse salt, garlic, or onion flakes
Instructions:
Activate the Yeast: In a small bowl, add ½ cup (120 ml) warm water. Sprinkle the sugar and yeast over the water without stirring. Let it sit for 5 minutes, then stir until dissolved.
Combine Dry Ingredients: In a large mixing bowl, whisk together the flour and salt. Create a well in the center and pour in the yeast mixture.
Add Remaining Water: Pour in an additional 1/3 cup (80 ml) of warm water, gradually adding the remaining scant ½ cup (100 ml) as you mix until you reach a moist, firm dough. Depending on your environment, you may need to add up to ¼ cup (60 ml) more water.
Knead the Dough: Transfer the dough to a floured countertop and knead for about 10 minutes, adding flour as needed, until the dough is smooth and elastic.
First Rise: Lightly oil a large bowl, place the dough inside, and turn to coat. Cover with a damp towel and let rise in a warm place for 1 hour or until doubled in size. Punch down the dough and let it rest for another 10 minutes.
Shape the Bagels: Divide the dough into 8 equal pieces. Roll each piece into a round ball. Press a floured finger into the center of each ball to create a ring, then gently stretch the hole to about one-third the diameter of the bagel. Place shaped bagels on a lightly oiled baking sheet.
Rest Before Boiling: Cover the shaped bagels with a damp towel and let them rest for 10 minutes while you preheat the oven to 425°F (220°C).
Boil the Bagels: Bring a large pot of water to a boil, then reduce to a simmer. Using a slotted spoon, lower a few bagels at a time into the water. Boil for 1 minute per side for a classic bagel or 2 minutes per side for a chewier texture.
Add Toppings: Remove each bagel from the water and immediately sprinkle with your desired toppings.
Bake: Transfer the boiled and topped bagels to a parchment-lined baking sheet. Bake for 20-25 minutes, or until golden brown.
Cool and Enjoy: Allow the bagels to cool on a wire rack, then slice and enjoy with your favorite spread or toppings.