Name: New York Style Bagels Recipe
Prep time: 40 min
Cook time: 25 min
Total time: 185 min
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); 1 egg white (lightly whisked); 2 quarts water; 2 tablespoons light brown sugar

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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.

Try my Homemade Onion Bagels Recipe and no-boil Jerusalem Bagels, too!

Sesame seed topped bagels laying on a small white plate with a basketful behind the plate.

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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.

Lots of different style of bagels overflowing out of a baskt.

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

Ingredients shown that are needed to make 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

Spider tool being lowered into a dutch pan of boiling water.

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.

Dough sitting in a greased glass mixing bowl. — Smooth bagel dough just after kneading

Rising dough laying in a greased glass bowl. — Smooth bagel dough just after kneading

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

Bagel dough cut into pieces and a hand shaping them into round balls.

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.

Finger poking a whole into a round piece of bagel dough. — Poke a hole in each bagel

Hand holding up a raw piece of bagel dough that is shaped and a hole poked in the middle. — Poke a hole in each bagel

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

Bagels added to a pot of boiling water. — Boil bagels

4 pieces of dough shaped as a bagel, laying on parchment paper ready to bake. — Boil 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

A bagel cut in half laying on a plate with different flavored bagels laying around it.

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!

Jerusalem Bagels | kickassbaker.com pin for pinterest 2

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FAQs

Can bagel dough be made ahead of time?

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.

How long do bagels last in the fridge?

Bagels last up to one week in the fridge. Place in the an airtight container or ziploc bag to maintain freshness.

What to do with leftover bagels?

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.

Basketful of bagels sitting behind a cut in half bagel laying outside of the basket.

FOR ALL MY FAVORITE BAKING TOOLS INCLUDING THOSE USED TO MAKE THIS RECIPE, CHECK OUT MY BAKING RESOURCES PAGE!

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Two bagels laying on a plate with a basket of bagels behind it.

New York Style Bagels Recipe

New York bagels are unlike those you can get anywhere else in the world. They are chewy bagels with a thin, crisp exterior. If you are looking for the perfect bagel recipe to make in your own kitchen, this is it!

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Prep Time: 40

Cook Time: 25

Rising time: 2

Total Time: 3 5

Course: All Recipes, Bread, Breakfast, Lunch, Snack

Cuisine: American, Jewish

Keyword: homemade bagels, new york bagels, new york style bagels, ny bagels, ny style bagel, ny style bagels recipe

Servings:

Calories: 453kcal

Author: Kimberlee Ho

US Customary - Metric

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