New York Style Bagel Recipe
Discover how to create authentic New York-style bagels right at home with this easy-to-follow recipe. These bagels feature the classic chewy texture, a beautifully golden crust, and a soft, fluffy center. Whether topped with sesame seeds, poppy seeds, or enjoyed plain, these homemade bagels make a delicious start to any morning. Follow our simple step-by-step instructions to achieve bakery-quality bagels from your own kitchen.
Ingredients
For the Dough:
- 4 cups 500g bread flour (preferably high gluten)
- 1 ½ teaspoons salt
- 1 ½ teaspoons instant yeast
- 1 ½ tablespoons granulated sugar or barley malt syrup
- 1 ¼ cups 300ml warm water (approximately 110°F or 45°C)
- 1 tablespoon vegetable oil optional for a softer texture
For Boiling:
- 2 quarts 8 cups water
- 2 tablespoons barley malt syrup or honey
- 1 tablespoon baking soda
For Toppings (Optional):
- Sesame seeds
- Poppy seeds
- Everything bagel seasoning
- Coarse salt
- Dried onion or garlic flakes
Instructions
- Step 1: Preparing the Dough
- In a spacious mixing bowl, blend bread flour with salt, making sure the salt is uniformly mixed throughout the dry ingredients.
- In a separate small bowl, mix the warm water with the yeast and sugar, allowing it to sit for 5 minutes until the yeast becomes frothy.
- Form a well in the center of the flour mixture and gently pour the yeast mixture into the well.
- Stir until a rough dough forms, then knead on a floured surface for approximately 10 minutes until the dough is smooth and elastic.
- If the dough is excessively sticky, incorporate a little more flour; if it is too dry, add a few drops of water.
- Shape the dough into a ball, lightly coat it with oil, and place it in a bowl.
- Cover with a damp towel and allow it to rise at room temperature for 1 to 1.5 hours, or until it has doubled in size.
- Step 2: Shaping the Bagels
- After the dough has risen, press it down gently with your fists to release the built-up air.
- Portion the dough into 8 equal parts, then shape each into a smooth, uniform ball
- To form the bagels, press your thumb into the center of each dough ball, carefully widening the hole to approximately 1.5 inches in diameter.
- Arrange the shaped bagels on a parchment-lined baking sheet, cover them with a damp towel, and let them rest for an additional 30 minutes.
- Step 3: Boiling the Bagels
- Add the barley malt syrup and baking soda to the water, stirring well to ensure they are fully combined.
- Carefully immerse the bagels into the boiling water, adding 2-3 at a time, and allow them to boil for 45-60 seconds on each side.
- This process is essential for developing a chewy crust.
- Utilize a slotted spoon to extract the bagels and transfer them to a wire rack to eliminate any excess water.
- Step 4: Adding Toppings
- While the bagels remain moist, generously sprinkle them with your choice of toppings, such as sesame seeds, poppy seeds, or a blend of everything bagel seasoning.
- Step 5: Baking the Bagels
- Preheat the oven to 425°F (220°C).
- Transfer the shaped bagels to a baking sheet lined with parchment paper, spacing them evenly.
- Bake for 20-25 minutes, or until they achieve a golden brown color and a firm texture.
- Once baked, remove them from the oven and allow them to cool on a wire rack for a minimum of 15 minutes prior to slicing.
Notes
For authentic New York-style bagels, always boil the dough briefly before baking—this step creates their signature chewy texture and glossy, golden crust.