Homemade New York-Style Bagels (NY Bagel Recipe)

These fluffy New York-Style bagels are simple to prepare, fun to make, and delicious to enjoy with tons of fillings and toppings! With just 6 ingredients (not including salt and water), plus a vegan option, you can enjoy homemade bagels every day!

Exactly what defines a New York bagel changes depending on who you ask. The myth says that an authentic New York bagel comes down to the water used. In contrast, others describe it as a bagel with a shiny glaze, a slightly harder exterior, and a lightly chewy, softer interior. They are also usually boiled during the cooking process.

These homemade NY style bagels may not use water native to the city (I wonder how much that would cost to import!!!), but it is glazed, crisp, chewy and delicious – just the way classic New York bagels are. Personally, I think the most magical factor of these bagels is the boiling step.

If you’ve never boiled dough before, it can seem like an odd process, but it is key to achieving delicious bagels. Boiling the dough allows the outside of the bagel to ‘set’ before it’s baked. This leads to a thick, chewy crust – the longer you boil, the thicker and chewier. Boiling also affects how the bagels rise and the interior density – which is why it’s a good idea to time the boiling process carefully. Meaning you’ll never get the same results with bagel recipes that omit this step. 

I’ve already spent time in the kitchen experimenting with my homemade pita recipe and working on various other bread products like this Whole Wheat Bread and Multigrain Bread Recipe. I’m surprised that it’s taken me so long to bring you this NY bagel recipe, especially as I enjoy a cream cheese bagel AT LEAST two times a week!

While this recipe is by no means a super quick process, the method is simple, and there is a ton of hands-off time. Plus, these New York bagels are made with just 6 ingredients (not including salt and water), most of which are pantry staples. Plus, these bagels are freezer friendly and can be toasted from frozen – perfect for a quick morning treat!

Once you have the base bagel recipe sorted, then there are tons of ways to customize and ‘top’ them as you please – including with this everything bagel seasoning, some poppy seeds, or even a little parmesan. Check out my recipe notes for more customization suggestions, and tips!

The Ingredients & Variations

• Sweetener – A sugar is needed for two parts of this recipe – to activate the yeast and within the poaching liquid. I used maple syrup in the yeast mixture as a natural sweetener option for these NY bagels then unrefined cane sugar within the poaching liquid. However, you can use a liquid (barley malt syrup, maple) or granulated sugar of your choice.
• Yeast – I used fresh yeast; however, you can also use active dry yeast (amounts in recipe card). This helps the bagel to rise and gain the correct consistency.
• Water – It’s important to be careful with the temperature of your water. I use water that is between 40-46ºC/105-115ºF to activate the yeast without killing it. 
• Flour – I use white bread flour for this recipe. It’s important to use a high-protein flour like bread flour to get the chewy bagel.
• Oil – use any neutral-flavored oil. 
• Salt
• Egg – I use an eggwash for super glazed, shiny New York-style bagels. For vegan bagels, you can use a natural oil or brush with your favorite dairy-free milk. You can also omit this entirely for a less shiny glaze. 

Bagel Topping options

Here are just a few ways that you can top your bagels. I like to mix and match different options in a single batch for more flavor variation. 

• Everything bagel seasoning
• Seeds – sesame, poppy, caraway
• Flaky salt/coarse salt
• Some garlic and onion flakes.
• Fresh minced garlic or onion
• Italian seasoning
• Cheese – cheddar or parmesan
• Cinnamon Sugar

The Step-By-Step Instructions

Step 1: Active the yeast

Prepare the yeast mixture by adding the yeast, warm water (between 40-46ºC/105-115ºF), and maple syrup to a bowl and mixing until the yeast has dissolved completely. Then set aside to activate for five minutes – during this time, it should bubble up and become slightly frothy.

Note: In the images, I used the yeast mixture almost immediately as I’ve found that I don’t need to allow it to rest when using this particular fresh yeast. But I suggest leaving it to activate. Better safe than sorry!

Step 2: Mix the dough

Mix the flour, yeast mixture, and salt. Then knead the dough until it becomes smooth and elastic. If you find that the dough is a little dry, you may need to add a tiny bit more water.

Note: The humidity/climate, altitude, and even the type and brand of flour can affect how much liquid you need in the dough.

Once kneaded, form the dough into a large ball by folding over the edges to the underside, creating a smooth round top. 

Step 3: Rest the dough

Lightly oil the outside of the dough with your hands and place in an oiled bowl, cover the bowl with some kitchen towel (or clingfilm), and then set it aside to rest for 1 hour (or read the recipe notes for a longer cold-rest option) in a warm area (such as inside your switched off oven). 

Step 4: Divide the dough

Once rested, the dough should have risen to double its size. At this point, you need to deflate it with a light kneading just for 30 seconds or so. 

Once ready, divide the dough into 13 pieces. For perfectly uniform bagels, you can weigh each piece with a scale, and they should be around 100g each (3.5oz) or whatever the weight of your dough ball is divided by 13. 

Roll each piece into a ball. Place any finished ball onto a kitchen towel-covered tray. Once they are all ready, set the tray aside for 10-15 minutes to rest once more. 

Step 5: Shape the bagels

There are several methods you can use to shape the bagels. Some roll the dough into long ropes and press the ends together. However, I find it easier to shape the bagel into a ball and then press a finger/thumb into the center to create a hole and spin it lightly.

If you want a more pronounced bagel hole, then you can spin the bagel lightly around your finger/s (as the hole will get smaller during the rest of the making process and can close up if you’re not careful). 

Once shaped, set the bagels back below the kitchen towel and leave for a further 10 minutes. 

Step 6: Boil the bagels

While the bagels rest, bring a large pot of water and the cane sugar to a boil, mixing well, so the sugar is fully dissolved. Once it begins to boil, reduce the heat to a simmer.

Note – You can omit the sugar. Refer to the FAQ section for why the sugar is used. 

Once the bagels have rested, gently lower them into the simmering water with a skimmer/slotted spoon. Make sure to do just a few simultaneously, not overcrowding the pan (as they increase in size while boiling). Then poach for 20 seconds on each side. 

Note – You can increase the poaching time to 1 minute for chewier results or even 2 minutes for a denser, chewier bagel. Never do less than 20 seconds per side, though, and I wouldn’t recommend more than 2 minutes per side. 

Place the poached bagels onto a prepared baking tray (lightly oil or cover with parchment paper), leaving at least an inch between them. 

Step 7: Add the toppings

Brush the bagels with the egg wash (or plant-based milk or oil for vegan bagels), and sprinkle with your topping of choice. I used a combination of seeds on their own and everything bagel seasoning for my batch. 

Step 8: Bake the bagels

Bake in the oven at 240ºC/475ºF bake for 10 minutes. Then spin the tray, so the front bagels are now at the back of the oven, and bake for a further 6-10 minutes until they are uniformly golden brown. 

Note: The high temperature is necessary to get the right results, so keep an eye on the bagels to ensure that they don’t burn. 

Once ready, allow them to cool slightly, and then they are ready to enjoy!

How To Serve

• Warm, with a little butter
• With cream cheese – and slices of smoked salmon, if you eat fish.
• Ditch the standard cream cheese for some delicious homemade labneh
• Or even ricotta (or vegan ricotta) with a drizzle of honey or syrup
• Jam or other preserves – like this raspberry, strawberry, blackberry, rose, or even ginger jam. 
• Mashed avocado – with a crack of black pepper and optional chili flakes
• Scrambled egg or tofu
• With homemade yogurt (or dairy-free yogurt such as soy, almond, or coconut) and some fresh berries. 

I use these New York bagels interchangeably with standard bread slices for sandwiches, burgers, and whatever toppings I’m in the mood for. 

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How To Make Ahead & Store

To Make Ahead

You can partially prepare the dough up to a day in advance. To do this, place the dough in a large bowl covered with cling film and allow it to rest/rise overnight (around 12 hours minimum, but up to 24 will work) in the fridge.

You can also allow the bagels to rise, divide and shape the dough before placing the shaped bagels into the fridge for a minimum of 12 hours, up to 24 hours (some say even 48 hours!) until you’re ready to bake.

How It Works: Due to the cold temperature, it requires a longer time to rise, yet it also helps to create depths to your bagels’ flavor. If resting in the fridge, I like to allow the dough to first rest at room temperature for 15 minutes, which will help to keep them from being too dense. Cold refrigeration is a slow fermentation of the yeast, which increases the flavor in the end product.

To Store

The homemade bagels will stay fresh when stored in an airtight container/bag for up to three days (though I find them best before day three).

You can also freeze any leftover bagels. To do this, I like to slice them in half then freeze for up to three months stored in reusable silicone bags. Allow the bagels to thaw before using or place in the toaster from frozen for a delicious quick treat!

FAQs

Recipe Notes & Tips

• You can use an electric mixer with a dough hook or food processor with a dough blade to knead the dough until it’s smooth. This will take around ten minutes.
• As well as topping the bagels, you can also season the inside of the bagel. For example, adding a little of this Italian seasoning or a garlic and herb mixture creates delicious, flavourful homemade New York-style bagels. You could also add some cheese and minced jalapeño or even cinnamon and raisins.
• High-protein white flour is best for bagels, though, to give that signature bagel chew. You could also use whole wheat flour, though I’d suggest using a 50/50 combination of wholewheat and white flour. 
• You can add a tablespoon of barley malt syrup into the dough for a more traditional bagel flavor. Reduce the water content slightly to make up for the extra liquid. You could also add this syrup to the poaching liquid instead of the cane sugar.

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If you try this homemade New York bagel recipe, then let me know your thoughts and questions in the comments. I’d also really appreciate a recipe rating and would love to see your recipe recreations – just tag @AlphaFoodie.