New York bagels are unlike those you can get anywhere else in the world. They are chewy bagels with a thin, crisp crust. If you are looking for the perfect bagel recipe to make in your own kitchen, this is it!
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Why you’ll love this recipe
New York City is known for its bagels. They are some of the best bagels, that's for sure! It's rumored that these bagels are unlike any other because of the New York water with which they're made. Others say it has to do with the texture of the bagel.
NY bagels have a thin, crisp curst. They are a chewier bagel and are best when freshly made at your local bagel shop. I have been able to replicate the texture and flavor so you can make perfectly chewy homemade bagels in your own kitchen anytime!
Here's why you'll love this New York style bagel recipe:
- This recipe includes two methods - a same day method that takes less than 3 hours start to finish and an overnight bagel recipe. The overnight version can be prepared the day before and baked first thing in the morning. There's nothing quite like a fresh bagel to start the day! And both methods make for a good bagel
- Crisp crust with a chewy inside. Just like those you get at any given New York or Manhattan deli
- This recipe makes just eight bagels. If that's still too many, these bagels freeze really well. Can you freeze bagel dough? Check out this post because it gives you everything you need to know.
Ingredients & substitutions
Many yeasted dough bagel recipes require some uncommon ingredients. This recipe uses basic ingredients you likely already have in your kitchen. I offer substitutions and recommendations below:
- Yeast: Either active dry yeast or instant yeast may be used in this recipe. If using instant yeast and baking the same day (aka, no overnight rest in the fridge), your bagels will need less time to rise on the counter after shaping. Press your finger gently into the bagel dough to check that it is fully proofed. If it bounces back right away, it needs more time to rise. If the indentation remains and slowly bounces back, the dough is ready for boiling
- Brown sugar: light brown sugar is strongly preferred for mixing into the dough, as dark brown sugar may change the color of the dough and create a more caramel flavor. Since not much is used, if you only have dark brown sugar, go ahead and use it. Granulated white sugar may also be substituted in equal amounts. You will also need some brown sugar to add to the water for boiling the bagels. This helps give these bagels their characteristic crust and flavor. Honey or barley malt syrup may be substituted in equal amounts. I have found that brown sugar works just as well as barley malt syrup, the traditional ingredient used to boil NY-style bagels. And brown sugar is more readily available and accessible, too. I would not recommend using baking soda in the boiled water as some bagel recipes recommend. I hvae tried this and it results in bagels that taste much more like soft pretzels than new york-style bagels
- Warm water: Warm or lukewarm water for the bagel dough is ideal. Be sure your water is no hotter than 105ºF. Water that is at a high temperature will kill the yeast, resulting in dense, dry bagels. You will also need about 2 quarts of water for boiling the bagels after they have risen
- Bread flour: bread flour is ideal for using in breads such as bagels because of the high protein content, which gives bagels and other breads their distinctive chew. All purpose flour may be substituted in equal amounts, although the bagels may not be as chewy as with bread flour. Try replacing half the bread flour with whole wheat flour for Whole Wheat Bagels!
- Salt: I recommend using fine sea salt, as it incorporates really well into the dough
- Egg white: This is used as an egg wash on the bagels to give them that beautiful golden crust while baking. The egg wash also helps any toppings you use to stick to the bagel
- Bagel toppings: these are optional and can include poppy seeds, everything bagel seasoning, white sesame seeds, coarse salt or whatever your favorite toppings are! Forego toppings for plain bagels
Recommended equipment for making bagels at home
In addition to basic kitchen tools, I highly recommend you invest in the following equipment:
- Spider tool: otherwise known as a skimmer or spider strainer, this tools helps make the process of boiling the bagels in a water bath much easier to manage. The spider tool has a long, wooden handle that makes it ideal for lowering the bagels into and out of the water without risking burns from the boiling water. A slotted spoon or wooden spoon may be used as an alternative, but may be a bit more difficult to maneuver
- Dutch Oven: for boiling the bagels, a Dutch Oven is the ideal kitchen tool. It allows you to boil 2-4 bagels at a time without overcrowding. And the depth provides plenty of room between the bagels and the bottom of the pot. Any large, deep pot would also work well here. Avoid using a skillet that's less than 6 inches deep. If the bagels sit in water but touch the bottom of the pot, they will burn
How To Make Bagels
Step 1
In the bowl of a stand mixer with the dough hook attached, mix 3 ½ cups of flour plus the yeast, brown sugar and salt. With the mixer running on low, gradually stream in the warm water until a dough forms around the hook without any dough sticking to the sides or bottom of the bowl.
Step 2
Knead the dough (Kitchenaid speed 2) for about 10-15 minutes until it a smooth dough forms, adding more flour as needed to get a stiff dough. The dough should not be sticking to the bottom or sides of the bowl at all. If it is, add more flour, 1 tablespoon at a time until the flour is incorporated and the dough forms around the dough hook and does not stick to the bowl. Dough can also be kneaded by hand. Perform the windowpane test to ensure the dough is ready*
Step 3
Once the dough is ready, lightly brush a large bowl with olive oil or vegetable oil and turn the dough to coat on all sides. Cover the bowl with a damp kitchen towel or plastic wrap and let the dough rise in a warm place for 1 hour, or until the dough has doubled in size. Punch the dough down, cover again and let it rest for another 10 minutes.
Step 4
Turn the dough out onto a lightly floured work surface. Using a bench scraper or sharp knife, divide the dough into 8 equal pieces. You can eyeball this or use a kitchen scale to weigh each piece to get identical sized bagels. Shape each piece into a smooth ball, placing each tight ball on a lightly floured work surface and covering with a damp towel as soon as they are formed. This prevents them from drying out and a skin from forming on the outside
Step 5
Once all 8 rounds have been formed, dip your index finger in flour and gently press your finger into the center of each dough ball to poke a hole. Stretch the hole to about 2 inches in diameter and place formed bagels on a parchment paper lined cookie sheet, no more than 3-4 to a tray. Repeat with the remaining dough.
Step 6
After shaping the bagels, cover with plastic wrap or a damp kitchen towel and allow to rest for 15 minutes. Place in the fridge overnight OR, if baking the same day, skip the fridge and allow to rest on the counter 1-1- ½ hours. If using instant yeast and baking the same day (ie, no overnight rest in the fridge), your bagels will need less time to rise on the counter after shaping. This may also be the case if your kitchen is very warm. To check to see if your bagels are fully proofed (risen), press your finger gently into a bagel. If the dough bounces back right away, the bagels need more time to rise. If the indentation remains and slowly bounces back, the dough is ready for the boiling step
Step 7
Preheat your oven to 450°F. Line another baking sheet with parchment paper and set aside. Lightly whisk egg white in a small bowl and set aside. Pour desired toppings on separate plates, if using, and set aside for after the bagels have boiled.
Step 8
Bring a large pot of water to a boil. Reduce the heat and add in the brown sugar, stirring to dissolve. Use a slotted spoon or skimmer to lower the bagels one at a time into the water. Boil no more than 4 bagels at one time to avoid overcrowding. Bagels will float after a couple of seconds. Allow to boil for 2 minutes, and then flip them over to boil for another minute. Use slotted spoon or skimmer to lift the boiled bagels one at a time out of the water. Place on prepared baking sheet, brush all sides with egg white, dip in toppings, if desired, and place back on the baking sheet. Repeat with remaining bagels
Step 9
Bake for 20 - 25 minutes, or until golden brown. Cool on a wire rack until they’re cool enough to handle. Slice, top with cream cheese and lox, butter, or jam and enjoy
Pro tips for making New York-Style Bagels
- To use the windowpane test to check dough for proper gluten development, pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Knead for 1 minute more, and test again
- Be in the know about how long bagels will last in the fridge whether they're homemade or store-bought by reading my tips.
- Bagels can be made the same day or the next day. I've tried both methods and they both work equally as well. With the overnight rise in the fridge, you can do all the work ahead of time and bake fresh bagels in the morning. I find the flavor comparable with both methods, although the bagels left to rise overnight do have a bit more flavor. Either method will produce great bagels with wonderful flavor! Use whichever method you have time for.
- Store cooled bagels in an airtight container or ziploc bag at room temperature for 2-3 days. Place in the fridge up to one week
- To freeze, cut bagels in half, wrap individually in plastic wrap and freeze in a ziploc bag for up to 3 months. Remove as many bagels as you'd like and defrost at room temperature then toast and serve
Looking for a no boil bagel recipe? Try my popular Jerusalem Bagels! These are more bread-like than chewy like NY style bagels. And just as delicious!
Like this recipe? Follow me on Pinterest for lots more recipes just like this one! And don’t forget to pin this recipe for later by clicking on one of the images below the recipe. Or, click on any of the images in this post to save to Pinterest.
FAQs
Wondering what is different about a New York style bagel? A NY bagel is a crusty bagel with a thin, crisp crust and a dense, chewy interior. New York bagels are boiled in water that contains barley syrup, honey or brown sugar, which gives them their characteristic flavor.
Both! New York bagels are boiled in water that contains barley syrup, honey or brown sugar, which gives them their characteristic flavor. Then they are baked until golden brown. There's nothing quite like a warm bagel fresh out of the oven, especially when you have perfect chewy homemade bagels.
If you are wondering can I refrigerate the bagel dough overnight, the answer is yes! I offer two methods for making these bagels. One requires an overnight rest in the fridge and one that does not. Both methods result in a good new york style bagel. Use whichever method suits your timing.
Because these bagels are made using an egg white wash, they are not considered vegan. Brown sugar may also not be vegan. However, to make these bagels vegan, simply omit the egg wash and use vegan brown sugar or granulated sugar.
Bagels last up to one week in the fridge. Place in the an airtight container or ziploc bag to maintain freshness.
Use leftover bagels to make bagel sandwiches or make bagels chips! These authentic bagels also make for fantastic bagel sandwiches for breakfast with egg, bacon or sausage or for lunch with sandwich meat, chicken salad or egg salad. Leftover bagels may also be frozen for up to 3 months.
To make bagel chips, cut each bagel crosswise into 6-8 thin slices. Brush with melted butter and olive oil, sprinkle with granulated garlic and Italian seasoning, and sprinkle with grated parmesan cheese. Bake at 350ºF until golden brown. Allow to cool and enjoy as a snack!
Have an air fryer? Check out my post on toasting up your bagel split in the air fryer, then topping it with some cream cheese and jelly or egg and deli meat for an easy breakfast sandwich.
FOR ALL MY FAVORITE BAKING TOOLS INCLUDING THOSE USED TO MAKE THIS RECIPE, CHECK OUT MY BAKING RESOURCES PAGE!
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Equipment
Ingredients
- 2 ¼ teaspoons active dry yeast or instant yeast* one packet
- 1 tablespoon light brown sugar
- 1 ⅓ cups warm water 105ºF
- 3 ½ - 4 cups bread flour
- 1 ½ teaspoon fine sea salt
- toppings such as poppy seeds, everything bagel seasoning, or sesame seeds optional
Egg Wash
- 1 egg white lightly whisked
For Boiling
- 2 quarts water
- 2 tablespoons light brown sugar
Instructions
- In the bowl of a stand mixer with the dough hook attached mix 3 ½ cups of flour, yeast, brown sugar and salt. With the mixer running on low, gradually stream in the water until a dough forms around the hook without any sticking to the sides and bottom of the bowl.
- Knead the dough for about 10-15 minutes until it is smooth and elastic, adding more flour as needed to get a somewhat dry stiff dough. The dough should not be sticking to the bottom or sides of the bowl at all. If it is, add more flour, 1 tablespoon at a time until the flour is incorporated and the dough is around the dough hook and not sticking to the bowl. Dough can also be kneaded by hand. Perform the windowpane test to ensure the dough is ready*
- Once the dough is ready, lightly brush a large bowl with olive oil or vegetable oil and turn the dough to coat on all sides. Cover the bowl with a damp dish towel or plastic wrap and let it rise in a warm place for 1 hour or until the dough has doubled in size. Punch the dough down, cover again and let it rest for another 10 minutes.
- Turn the dough out onto a lightly floured work surface. Using a bench scraper or sharp knife, divide the dough into 8 pieces. You can eyeball this or use a scale to weigh each piece to get identical sized bagels. Shape each piece into a round, placing it on a lightly floured work surface and covering with a damp towel.
- Dip your index finger in flour and gently press your finger into the center of each dough ball to poke a hole. Stretch the hole to about 2 inches in diameter and place on a parchment paper lined cookie sheet (no more than 3-4 bagels to a tray). Repeat the same step with the remaining dough.
- After shaping the bagels, cover with plastic wrap or a damp kitchen towel and allow to rest for 15 minutes. Place in the fridge overnight or if baking the same day, skip the fridge and allow to rest on the counter 1-1- ½ hours**
- Preheat your oven to 450°F. Line another baking sheet with parchment paper and set aside. Lightly whisk egg white in a small bowl and set aside. Pour desired toppings on separate plates, if using, and set aside for after the bagels have boiled.
- Bring a large pot of water to a boil. Reduce the heat and add in the brown sugar, stirring to dissolve. Use a skimmer or wooden or slotted spoon to lower the bagels one at a time into the water. Boil no more than 4 bagels at one time to avoid overcrowding. Bagels will float after a couple of seconds. Allow to boil for 2 minutes, and then flip them over to boil for another minute. Use slotted spoon or skimmer to lift the bagels one at a time out of the water, ensuring as much of the water as possible is drained. Place on a parchment lined baking sheet, brush all sides with egg white, dip in toppings, if desired, and place back on the baking sheet. Place no more than 4 bagels per baking sheet to allow room for them to expand when baking.
- Bake for 20 - 25 minutes or until golden brown, rotating baking trays front to back and top to bottom in the oven halfway through. Cool on a wire rack until they’re cool enough to handle. Slice and enjoy
Video
Notes
- *To use the windowpane test to check dough for proper gluten development, pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Beat for 1 minute, and test again
- ** If using instant yeast and baking the same day (ie, no overnight rest in the fridge), your bagels will need less time to rise on the counter after shaping. This may also be the case if your kitchen is very warm. To check to see if your bagels are fully proofed (risen), press your finger gently into a bagel. If the dough bounces back right away, the bagels need more time to rise. If the indentation remains and slowly bounces back, the dough is ready for boiling
- Store cooled bagels in an airtight container or ziploc bag at room temperature for 2-3 days. Place in the fridge up to one week
- Cut bagels in half and freeze up to 3 months. Defrost at room temperature then toast and serve
Nutrition
Comments
Angie | Fiesta Friday
Can't say enough about how much I LOVE bagels. I start my day with coffee and a toasted bagel every day. Your recipe is easy to follow so there shouldn't be any excuse for anyone not to try it. Thanks for sharing with Fiesta Friday Link Party!
Kimberlee Ho
Thank you!!!