New York Style Bagels
I learned to make these New York–style bagels the way a friend from the city taught me: a dense, glossy crust and a chewy, slightly sweet interior that beats store-bought any day. They’re perfect for slow weekend brunches, impressive housewarming gifts, or simply upgrading your weekday breakfasts. With a simple ingredient list and a little hands-on time, you get authentic bagels that hold up to hefty toppings and toasting.
Why you’ll love this dish
These bagels hit the sweet spot between bakery quality and home-cooking simplicity. They’re chewy inside, crisp outside, and flexible — pile on smoked salmon, a schmear of cream cheese, or use them as sandwich rolls. They’re also budget-friendly: flour, yeast, water and a quick boil are all you need to get a true New York texture without specialty equipment.
“The first time I boiled and baked these at home I couldn’t believe how close they were to the corner deli — glossy, chewy, and totally addictive.”
If you like pairing pastries for a brunch spread, these go particularly well with mini New York-style cheesecakes for a sweet finish.
The cooking process explained
Before you dive into the ingredients, here’s the quick roadmap. You’ll proof the yeast, mix and knead a firm dough, let it rise, shape into rings, boil briefly in a baking-soda bath to set the crust, then bake until deep golden. The boil is what gives bagels their characteristic chew. Expect about 3 hours total from start to finish, most of it passive rising time.
I find this step-by-step overview helpful because it sets expectations: active hands-on time is about 30–40 minutes; the rest is waiting for rises and baking.
Key ingredients
- 4 cups bread flour (higher-protein flour helps the chew)
- 1 tablespoon sugar (sweetens and feeds yeast)
- 1 tablespoon salt
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/2 cups warm water (about 105–115°F / 40–46°C)
- 2 tablespoons baking soda (for the boil)
- 1 egg (optional, beaten for an egg wash to get shiny, golden crust)
Ingredient notes and substitutions:
- Bread flour is recommended for the classic chew. If you only have all-purpose flour, you can use it, but the texture will be slightly softer.
- You can swap honey for sugar (1:1) for a different flavor profile.
- For an egg-free wash, brush with a little olive oil or a mixture of water + a pinch of sugar for some color.
These pantry staples overlap with other bakery recipes like bakery-style blueberry muffins, so if you bake often you’ll likely have everything on hand.
Step-by-step overview
- Activate yeast: combine warm water and sugar, sprinkle yeast on top, wait 5–10 minutes until foamy.
- Mix dough: stir in salt and flour to form a shaggy dough.
- Knead: work the dough for about 10 minutes until smooth and elastic.
- First rise: place in a greased bowl, cover, and let double (1–2 hours).
- Shape: punch down, divide into 8 pieces, roll into balls and form rings by poking a large hole.
- Boil: simmer bagels in boiling water with baking soda, 1–2 minutes per side.
- Egg wash: brush if you want extra shine.
- Bake: 425°F (220°C) for 20–25 minutes until deep golden.
- Cool: let rest on a rack before slicing to avoid a gummy crumb.
For tips on oven handling and similar baking timing, you might find techniques used in other home-bakery recipes helpful, for example this bakery-style blueberry muffins guide that explains oven heat management.
Directions to follow
- Pour 1 1/2 cups warm water into a large bowl. Stir in 1 tablespoon sugar.
- Sprinkle 1 packet active dry yeast over the water. Let sit 5–10 minutes until foamy.
- Add 1 tablespoon salt and 4 cups bread flour. Mix until a rough dough forms.
- Turn dough onto a lightly floured surface. Knead about 10 minutes until smooth and elastic.
- Grease a bowl. Place the dough inside, cover with a towel or plastic wrap. Let rise 1–2 hours until doubled.
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
- Punch down the dough. Divide into 8 equal pieces. Shape each into a ball. Poke a 1–2 inch hole through the center and stretch to form a bagel ring.
- Bring a large pot of water to a rolling boil. Add 2 tablespoons baking soda. Reduce to a simmer.
- Boil each bagel 1–2 minutes per side. Use a slotted spoon to transfer to the prepared baking sheet.
- (Optional) Brush each bagel with a beaten egg for shine. Add seeds now if desired.
- Bake 20–25 minutes until the crust is deep golden brown.
- Cool on a rack for at least 20 minutes before slicing.
Best ways to enjoy it
These bagels are hugely versatile. Try them:
- Classic: toasted, spread with cream cheese and topped with smoked salmon and capers.
- Breakfast sandwich: fried egg, sharp cheddar, and breakfast sausage.
- Savory twist: avocado, tomato, and sprouts.
- Sweet: toasted and spread with butter and jam.
For a full brunch menu, complement bagels with a rich dessert like a New York-style cheesecake or a batch of muffins to finish the meal.
Storage and reheating tips
Short-term: store cooled bagels in a paper bag inside a bread box for 1–2 days to keep the crust. For soft storage up to 3 days, a loosely closed plastic bag works but will soften the crust.
Freezing: slice and freeze bagels in an airtight bag for up to 3 months. Toast directly from frozen for best texture.
Reheating: toast or bake at 350°F (175°C) for 5–8 minutes. Avoid microwaving unless you plan to eat immediately — it makes bagels gummy.
Food safety: always cool bagels fully before sealing to prevent condensation and mold growth.
Helpful cooking tips
- Dough feel: the dough should be tacky but not sticky. Add small amounts of flour if it’s overly wet.
- Kneading test: do the windowpane test — stretch a small piece; it should form a thin membrane without tearing.
- Hole size: make the hole larger than you think. Bagels puff during the second rise and boiling; small holes can close up.
- Boil time: longer boils (up to 2 minutes per side) create a chewier crust. Shorter boils give a slightly lighter crumb.
- Baking soda trick: add 1–2 teaspoons sugar or malt syrup to the boil to deepen color and flavor if you like a darker crust.
Recipe variations
- Everything bagels: top with sesame, poppy, garlic, onion, and salt before baking.
- Cinnamon raisin: add 1 cup raisins and 1–2 teaspoons cinnamon to the dough. Brush with a light egg wash and sprinkle sugar before baking.
- Whole wheat: substitute half the bread flour with whole wheat for nuttier flavor (texture will be denser).
- Gluten-free: try a dedicated gluten-free bagel recipe using xanthan gum and a blend of GF flours — texture will differ from traditional New York bagels.
- Vegan: skip the egg wash and use olive oil or plant-based milk for brushing.
Different ways to try it
If you enjoy experimenting, try boiling with a tablespoon of barley malt syrup for an authentic bakery flavor, or bake on a preheated pizza stone for extra bottom crisp. If you want lighter breakfast options, pair bagel halves with a fruit-forward spread or homemade ricotta.
FAQ
Q: How long do these bagels take from start to finish?
A: Plan for about 3 hours total. Active time is 30–40 minutes (mix, knead, shape), plus 1–2 hours for the first rise and 20–25 minutes to bake. Cooling adds another 20 minutes.
Q: Can I use instant yeast instead of active dry yeast?
A: Yes. Use the same amount (2 1/4 tsp). With instant yeast, you can mix it directly into the flour and skip the initial proofing step if you prefer a slightly faster workflow.
Q: Can I freeze bagels before or after baking?
A: Both work. Freeze dough balls (shaped) on a tray, then transfer to a bag; thaw and proceed to boil/bake. More commonly, bake, cool, slice, and freeze for up to 3 months. Toast from frozen for best results.
Q: Why do we boil bagels, and what does baking soda do?
A: Boiling sets the crust and gelatinizes the starch on the surface, creating chewiness and a glossy finish. Baking soda raises the pH of the water, promoting browning and a characteristic crust.
Q: My bagels are dense — what went wrong?
A: Common causes: under-kneading, insufficient rise time, or yeast that wasn’t active. Check water temperature (too hot can kill yeast). Also ensure even shaping and that you give them enough time to puff before boiling.
Internal links referenced in this article:
- bakery-style blueberry muffins
- mini New York-style cheesecakes
- bakery-style blueberry muffins
- bakery-style blueberry muffins
- New York-style cheesecake
New York-Style Bagels
Ingredients
Method
- Pour 1 1/2 cups warm water into a large bowl. Stir in 1 tablespoon sugar.
- Sprinkle 1 packet active dry yeast over the water. Let sit for 5–10 minutes until foamy.
- Add 1 tablespoon salt and 4 cups bread flour. Mix until a rough dough forms.
- Turn dough onto a lightly floured surface. Knead about 10 minutes until smooth and elastic.
- Grease a bowl. Place the dough inside, cover with a towel or plastic wrap. Let rise for 1–2 hours until doubled.
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
- Punch down the dough. Divide into 8 equal pieces. Shape each into a ball. Poke a 1–2 inch hole through the center and stretch to form a bagel ring.
- Bring a large pot of water to a rolling boil. Add 2 tablespoons baking soda. Reduce to a simmer.
- Boil each bagel for 1–2 minutes per side using a slotted spoon to transfer to the prepared baking sheet.
- (Optional) Brush each bagel with a beaten egg for shine. Add seeds if desired.
- Bake for 20–25 minutes until the crust is deep golden brown.
- Cool on a rack for at least 20 minutes before slicing.
