New York Style Bagels

Homemade New York Style Bagels are large and chewy, achieved through a brief boiling process. These bagels are made with simple ingredients including yeast, sugar, water, bread flour, and salt, and are often topped with sesame seeds or everything bagel seasoning!

A round pan with bagels stacked sideways.

Homemade Bagels

If you’ve ever been to New York City and have sampled their bagels, you’ll know how delicious these bagels are. Every time we travel there, I come home wanting to create my own bagel recipe that comes close.

After attempting to make these every single day for four days, I think I’ve got it. I learned plenty of things along the way including, 1) don’t over-proof the dough, 2) weigh the ingredients (in grams), 3) use enough flour (more than you think you’ll need), 4) boil the bagels for two minutes (one min each side), and 5) never give up! 🙂

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My hand holding a halved bagel showing the insides.

Why This Recipe Works:

  • SIMPLE INGREDIENTS – Only FIVE ingredients are needed (plus honey for boiling) for this homemade bagel recipe. These use simple-to-find ingredients at your local grocery store.
  • THICK AND CHEWY – The result of using the right ratio of ingredients and boiling the bagel shapes are thick and chewy bagels! You need stiff dough to make the perfect bagel!
  • SO MANY WAYS TO ENJOY THESE – Use homemade bagels for toast with butter, jam, peanut butter, and/or cream cheese. Make them into sandwiches – ham and cheese, ham and egg, bacon and egg, tuna melts, etc. 
  • BEST BAGEL RECIPE – After a week of bagel making and a whole lot of flour used, I’m confident in saying that these are the best bagels!
Overhead view of a bowl of stacked bagels.

Ingredients Used:

IMPORTANT: I recommend weighing your ingredients in grams, especially the water and flour.

  • Active Dry Yeast
  • Granulated Sugar
  • Warm Water – warmed to 100-110 degrees f
  • Bread Flour
  • Kosher Salt
The ingredients for the bagels.

How to make New York Style Bagels:

Step 1
Activate the yeast. In the bowl of a large standing mixer, combine the yeast, sugar, and warm water. Stir with a spatula and let sit for 15 minutes (without stirring).

NOTE: Yeast is activated when the mixture is bubbly and foamy on top.

Step 2
Add flour and salt. Then add the flour and salt to the bowl. Add the dough hook and start mixer on low speed. Let mixer run until the flour fully absorbs. You may need to stop mixer and use a spatula to scrape down the sides occasionally.

NOTE: The dough will be stiff and it may take a bit to become fully combined.

Step 3
Remove bagel dough to a large bowl. When dough is ready, use your hands to transfer it to a greased bowl. Punch it down and form it into a ball. Place the dough seam side down and cover with a clean dish towel or plastic wrap.

A bowl of bagel dough.

Step 4
Let rise. Place the bowl in a warm place (or room temperature) of your kitchen. Let the dough rise until doubled in size, approximately one hour.

Step 5
Divide dough. Use a bench scraper (or sharp knife) to divide the dough into 12 equal pieces. Form the dough into balls and place on a greased baking sheet. Let rest for five minutes.

NOTE: My dough weighed 1343 grams in total. So I made sure each piece of dough was about 112 grams.

Step 6
Form holes. Use your index finger and poke a hole in the middle of each dough ball. Then gently stretch the dough to make the hole about an inch wide. Place bagel shapes back on the baking sheet and let rest again.

A baking sheet with the bagel shapes.

Step 7
Prep for baking. Preheat oven to 425 degrees f. Prep two baking sheets with parchment paper.

Step 8
Prep water bath. Fill a large pot (I use our Dutch Oven) to about 2/3 full. (Make sure you have plenty of water in the pot.) Add the honey (or use barley malt syrup) to the large pot of water, stir well, and bring the water to a rapid boil.

Step 9
Boil bagels. Add 2-3 bagel shapes (don’t crowd the pan) to the boiling water. They should float to the top. Let the shapes boil for about one minute and then flip to the other side and let boil for another minute. Use a slotted spoon (or a fine mesh sieve) to remove one bagel at a time, shaking off excess water as you go. (I use some paper towel and tap the sieve on top to help remove water.) Set bagels on the prepared baking sheets.

Continue boiling bagels until all are boiled.

Two bagels in a boiling pot of water.

Step 10
Add an egg wash. Combine an egg and a splash of water in a small bowl. Whisk well. Then brush the egg wash on all the boiled bagels and top with toppings of your choice.

Step 11
Bake bagels. Bake the bagels (six to a baking sheet) for 20-22 minutes or until golden brown. Remove pans and transfer bagels to wire cooling racks. Let cool.

Storing and Freezing:

Store bagels in an airtight container or large freezer bags for a day or two. I recommend wrapping each bagel, placing in freezer bags, and storing in the freezer. Just take one out of the freezer at a time and enjoy the perfect New York Style Bagels whenever you want!

How to Serve Homemade Bagels:

Top a warm bagel with your favorite toppings!

  • Fresh or toasted – with butter, jam, peanut butter, cream cheese
  • Breakfast Sammies – any combo of egg, bacon, ham, and cheese
  • Other sandwiches – try making a tuna melt, turkey and cheese, BLT with pesto

Other Delicious Bread Recipes:

We never say no to bread around here, and I’ve got no shortage of recipes for you to try. Which recipe will you try next?

PLUS – try our Blueberry Bagels next!

A closeup on a pan of bagels stacked sideways.

Recipe FAQs:

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast for active dry yeast. Use the same quantity, but you can skip the proofing step and mix it directly with the dry ingredients.

What does the boiling process do for bagels?

The boiling step sets the crust and gives the bagel its signature chewiness. I recommend boiling each side for one minute.

Is bread flour required for these bagels?

Yes, bread flour is a high-gluten flour that helps to achieve a chewy texture. I don’t recommend any other type of flour (including all-purpose flour).

What is the purpose of letting the dough rise?

Rising allows the yeast to ferment, producing carbon dioxide for a light texture. Let the dough rise until it doubles in size, depending on many factors including climate and temperature in your house.

How large are typical NY-style bagels?

New York Style Bagels are typically larger than their counterparts in other regions – about 4 to 6 inches in diameter. (Mine aren’t as large as these but you could easily make them larger!)

What toppings can be used for these bagels?

While plain bagels are popular, an authentic New York Bagel can come with various toppings. Classic options include sesame seeds, poppy seeds, onion, garlic, or everything bagel seasoning, which typically consists of a mix of sesame seeds, poppy seeds, onion, garlic, and salt.

Overhead view of a bowl of stacked bagels.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Overhead view of a pan of stacked bagels.

New York Style Bagels Recipe

Homemade New York Style Bagels are large and chewy, achieved through a brief boiling process. These bagels are made with simple ingredients including yeast, sugar, water, bread flour, and salt, and are often topped with sesame seeds or everything bagel seasoning!
5 from 7 votes
Print Pin Rate
Course: Bread
Cuisine: American
Prep Time: 40 minutes
Cook Time: 20 minutes
Rise Time: 1 hour
Total Time: 2 hours
Servings: 12 bagels
Calories: 235kcal
Author: Sue Ringsdorf

Ingredients

  • 1 ½ Tablespoon active dry yeast (26 grams)
  • 2 Tablespoon granulated sugar (25 grams)
  • 2 ¼ cup warm water (531 grams) – heated to 100-110 degrees f
  • 6 cups bread flour (780 grams)
  • 3 teaspoons kosher salt
  • water plus 1/4 cup honey – for boiling
  • egg wash – (one egg plus a splash of water)
  • toppings – optional

Instructions

  • Activate the yeast. In the bowl of a large standing mixer, combine the yeast, sugar, and warm water. Stir with a spatula and let sit for 15 minutes (without stirring).
    NOTE: Yeast is activated when the mixture is bubbly and foamy on top.
  • Add flour and salt. Then add the flour and salt to the bowl. Add the dough hook and start mixer on low speed. Let mixer run until the flour fully absorbs. You may need to stop mixer and use a spatula to scrape down the sides occasionally.
    NOTE: The dough will be stiff and it may take a bit to become fully combined.
  • Remove bagel dough to a large bowl. When dough is ready, use your hands to transfer it to a greased bowl. Punch it down and form it into a ball. Place the dough seam side down and cover with a clean dish towel or plastic wrap.
  • Let rise. Place the bowl in a warm place (or room temperature) of your kitchen. Let the dough rise until doubled in size, approximately one hour.
  • Divide dough. Use a bench scraper (or sharp knife) to divide the dough into 12 equal pieces. Form the dough into balls and place on a greased baking sheet. Let rest for five minutes.
    NOTE: My dough weighed 1343 grams in total. So I made sure each piece of dough was about 112 grams.
  • Form holes. Use your index finger and poke a hole in the middle of each dough ball. Then gently stretch the dough to make the hole about an inch wide. Place bagel shapes back on the baking sheet and let rest again.
  • Prep for baking. Preheat oven to 425 degrees f. Prep two baking sheets with parchment paper.
  • Prep water bath. Fill a large pot (I use our Dutch Oven) to about 2/3 full. (Make sure you have plenty of water in the pot.) Add the honey (or use barley malt syrup) to the large pot of water, stir well, and bring the water to a rapid boil.
  • Boil bagels. Add 2-3 bagel shapes (don't crowd the pan) to the boiling water. They should float to the top. Let the shapes boil for about one minute and then flip to the other side and let boil for another minute. Use a slotted spoon (or a fine mesh sieve) to remove one bagel at a time, shaking off excess water as you go. (I use some paper towel and tap the sieve on top to help remove water.) Set bagels on the prepared baking sheets.
    Continue boiling bagels until all are boiled.
  • Add an egg wash. Combine an egg and a splash of water in a small bowl. Whisk well. Then brush the egg wash on all the boiled bagels and top with toppings of your choice.
  • Bake bagels. Bake the bagels (six to a baking sheet) for 20-22 minutes or until golden brown. Remove pans and transfer bagels to wire cooling racks. Let cool.

Notes

  1. STORING AND FREEZING: Store bagels in an airtight container or large freezer bags for a day or two. I recommend wrapping each bagel, placing in freezer bags, and storing in the freezer. Just take one out of the freezer at a time and enjoy the perfect New York Style Bagels whenever you want!
  2. Classic topping options include sesame seeds, poppy seeds, onion, garlic, or everything bagel seasoning, which typically consists of a mix of sesame seeds, poppy seeds, onion, garlic, and salt.

Nutrition

Calories: 235kcal | Carbohydrates: 48g | Protein: 8g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.1g | Sodium: 583mg | Potassium: 67mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 0.002mg | Calcium: 10mg | Iron: 1mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!

12 Comments

  1. Mine were a bit thinner than expected. Most likely from over proofing. Otherwise easy and DELICIOUS! Will definitely be making again.

    1. Suebee Homemaker says:

      I’m happy to hear you enjoyed these, Kathy!

  2. These were the perfect amount of chewy! Delicous!

    1. Suebee Homemaker says:

      I’m so happy to hear this, Janelle!

  3. I’ve always wanted to make my own bagels and these were delicious! Your great tips made them easier than I anticipated too.

    1. Suebee Homemaker says:

      Thanks so much Julie!

  4. Laura Ashley Johnson says:

    I don’t think I can ever eat a store bought bagel again! These were incredible!!

    1. Suebee Homemaker says:

      Aww, thanks Laura!

  5. Awesome recipe! In addition to a great breakfast bagel, I like the option to make a sandwich for lunch. Love it!

    1. Just perfect, so delicious! Even my husband, who is very critical when it comes to bagels, is totally thrilled.

      1. Suebee Homemaker says:

        Thanks so much for your feedback, Heike!

5 from 7 votes (1 rating without comment)

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