New York Style Bagel Recipe

4.91 from 21 votes

My New York Style Bagel Recipe is straightforward, delicious and so very rewarding. The crisp, golden crust gives way to a perfectly chewy interior. I have spent countless weekends perfecting this recipe. I can confidently say that making them at home is worth every moment of effort.

Prep Time20

Cook Time25

Rise Time1

Total Time1 45

Course: Breakfast, Brunch

Cuisine: American

Diet: Vegetarian

Servings: bagels

Author: Luay Ghafari

Cost: $10

Equipment

Stand Mixer - Optional

Ingredients

1⅓ cups Room temperature water (320 grams)
2¼ tsp Instant yeast (7 grams or 1 packet)
1 tbsp Sugar (12 grams)
3½ cups Bread flour (520 grams)
2 tsp Kosher salt (10 grams)

Boiling Water Bath

4-6 cups Water - Enough to fill a wide pan about halfway through
2 tbsp Barley malt syrup, honey or brown sugar - Optional

Toppings

1 Egg - Beaten
3 tbsp Sesame seeds
3 tbsp Everything Bagel seasoning
3 tbsp Poppy seeds

Instructions

Make the bagel dough. To a bowl of a stand mixer, add the 1⅓ cups Room temperature water , 2¼ tsp Instant yeast and 1 tbsp Sugar. Stir to combine. Add 3½ cups Bread flour and 2 tsp Kosher salt. Run the mixer with the dough hook attachment on medium-low speed until the dough comes together. Knead for 8-10 minutes. Alternatively, you can use a large bowl to mix the ingredients and knead the dough on a clean work surface like your countertop until it’s supple. Note: Proper kneading is crucial for developing the gluten that gives chewy bagels their signature texture.
Rise. Once the dough is ready, shape it into a dough ball and place it in a large lightly oiled bowl (or use the bowl of the stand mixer). Cover it with a damp towel and let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.
Divide. After the dough has risen, punch it down to release any trapped air. Divide it into 6 equal pieces of dough (for large bagels) or 9 pieces (for smaller bagels) and roll each piece into a ball. Rest on the counter for 10 minutes.
Shape. To shape the bagels, poke a hole in the center of each dough ball using your index finger. Then gently stretch the dough ball using your index fingers to form a ring. Aim for uniform shaped bagels to ensure even baking.
Boil. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper and sprinkle on some of the topping (this will form the bottom crust of your bagels). Bring a large pot of water to a boil and add the optional 2 tbsp Barley malt syrup, honey or brown sugar. Boil the bagels in batches for 1-2 minutes per side. This step is what gives bagels their distinctive crust and chewy interior. Use a slotted spoon to remove the boiled bagels and place them on the prepared baking sheet on top of the desired topping.
Brush and dress. While the bagels are still wet and tacky from boiling, brush them with egg wash and sprinkle your chosen toppings.
Bake. Bake the bagels in the preheated oven for 20-25 minutes, or until they turn golden brown and crisp. Let them cool slightly before enjoying.

Video

Notes

Refer to the post above for step-by-step recipe photos. And do check out the video for a more detailed look at how to shape the bagels.

Ingredient Notes:

Bread flour: High-protein flour is essential for that chewy texture. You can substitute with all-purpose flour, but the results may be softer (but it'll still work).

Instant yeast: Active dry yeast can also be used but requires blooming in water first.

Barley malt syrup (optional, use only if you have it): Used in the boiling water to give the bagels their signature golden sheen and subtle malty flavor. But honestly don’t stress here. Don’t go out of your way to find this ingredient. Substitute with molasses or honey, or add nothing to the boiling water.

Toppings: Sesame seeds, poppy seeds, everything seasoning, or plain salt. The choice is yours. You can use them all which is what I usually do because I like the variety.

Other Important tips:

Don't skip the boiling step! This is what gives the bagels their chewy, tight-crumb texture.
Don't rush the process. Proper kneading helps develop the gluten, a long enough rest period helps the dough rise and become workable, and resting the dough balls once shaped makes it easier to stretch them out into bagels.
Every kitchen is different. Humidity levels and temperature can vary from kitchen to kitchen, and from season to season. When making the dough, trust your instincts. If your kitchen is warm, the dough may rise faster than expected.
Overnight proof. You can refrigerate your dough overnight once kneaded. This improves flavor and can make the dough easier to portion and shape the next day.

Try my other bagel recipes: Jerusalem Bagels and Montreal Style Bagels.

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