Baked to Perfection: Classic New York Style Bagels

Golden, chewy on the outside, and tender within—nothing quite matches the joy of biting into a fresh New York style bagel. Whether slathered in cream cheese, stacked with smoked salmon, or simply toasted with butter, these iconic rounds of dough are a testament to NYC’s rich baking tradition.

We first brought these home after a dreamy morning in Tribeca, grabbing warm bagels from a little shop on a crisp Manhattan morning. Ever since, that memory lives in every bite—steam rising, city sounds in the distance, and that unmistakable chew.

The process may seem long, but the reward is a dozen bakery-quality bagels that fill your kitchen with the aroma of nostalgia and satisfaction.

“Food is symbolic of love when words are inadequate.” – Alan D. Wolfelt

Why You’ll Love This Recipe

• Chewy texture and glossy crust, just like your favorite NYC bakery
• Make-ahead friendly: refrigerate overnight before boiling and baking
• Uses simple pantry staples, no fancy equipment needed
• Customizable toppings—sesame, poppy, everything, or plain perfection
• Deeply satisfying to make from scratch

“Homemade bagels aren’t just food, they’re a memory in the making.”

Ingredients: A Classic Mix for New York Style Bagels

Makes 8 large bagels

For the Dough

• 4 cups bread flour (plus more for kneading)
• 1 tablespoon sugar
• 1 ½ teaspoons salt
• 1 tablespoon instant yeast
• 1 ¼ cups warm water

For Boiling

• 2 tablespoons honey or barley malt syrup
• Large pot of water

For Topping

• 1 egg white, beaten (for egg wash)
• Toppings of choice: sesame seeds, poppy seeds, everything bagel seasoning, kosher salt

Equipment Needed

• Large mixing bowl
• Dough hook or wooden spoon
• Clean kitchen towel or plastic wrap
• Baking sheet
• Parchment paper
• Large pot for boiling
• Slotted spoon
• Pastry brush

Step-by-Step Guide to Authentic New York Style Bagels

Step 1: Mix the Dough

In a large bowl, combine the bread flour, sugar, salt, and instant yeast. Add warm water and mix until a shaggy dough forms.
Tip: Use a stand mixer with a dough hook for easier kneading, but hand-mixing works just fine too.

Step 2: Knead Until Smooth

Knead the dough on a lightly floured surface for 8–10 minutes, until it’s smooth and elastic.
Tip: The dough should bounce back when poked—don’t skip this part!

“Imagine the warmth of the dough under your palms, transforming with every fold.”

Step 3: Let It Rise

Place the dough in a lightly greased bowl, cover with a towel or plastic wrap, and let it rise for 1 hour or until doubled in size.
Tip: A warm, draft-free spot speeds up the rise—an oven with the light on is perfect.

Step 4: Shape the Bagels

Punch down the dough and divide it into 8 equal pieces. Roll each into a ball, then poke a hole through the center and gently stretch it into a ring.
Tip: Smooth edges make better bagels—avoid tearing the dough.

Step 5: Second Rise

Place the shaped bagels on a parchment-lined baking sheet. Cover and let rise for another 30 minutes.
Tip: Don’t skip this step—it helps create that signature chewy texture.

Step 6: Boil with Honey

Bring a large pot of water to a gentle boil and stir in honey or barley malt syrup. Boil bagels 1–2 at a time for 1 minute per side.
Tip: This is where the crust forms—boiling gives them that glossy, chewy exterior.

Step 7: Add Toppings and Bake

Preheat your oven to 425°F (220°C). Place boiled bagels on a parchment-lined sheet, brush with egg white, and add desired toppings. Bake for 20–25 minutes until golden brown.
Tip: Rotate the tray halfway through for even browning.

“There is no sincerer love than the love of food.” – George Bernard Shaw

Time Needed for Homemade New York Style Bagels

• Prep Time: 30 minutes
• Rise Time: 1 hour 30 minutes
• Cook Time: 25 minutes
• Total Time: Approximately 2 hours 25 minutes

Pro Tips for Perfect New York Bagels at Home

• Use bread flour for higher protein content—it’s key for chewiness.
• Knead thoroughly—don’t rush it. The gluten network is essential.
• Shape with care. A clean, smooth dough ball makes a better ring.
• Let the shaped bagels rest before boiling—they’ll puff and hold their shape.
• Boil with honey or malt syrup for flavor and a shiny crust.
• Bake on parchment to avoid sticking and ensure easy cleanup.
• Want a stronger crust? Add a baking stone under the tray.
• Make the dough ahead—an overnight fridge rise boosts flavor.
• Imagine the scent of baking bagels filling your kitchen—it’s worth the wait.
• Store toppings nearby—apply quickly while egg wash is still wet.

Creative Variations: Give Your New York Bagels a Twist

Everything Bagels

Mix sesame seeds, poppy seeds, garlic, onion, and salt for a bold classic.
Tip: Press toppings gently into the egg wash to help them stick.

Cinnamon Raisin

Knead in ½ cup raisins and 1 tsp cinnamon for a sweeter version.
Tip: Soak raisins in warm water for 10 minutes so they stay juicy.

Asiago Cheese

Top with shredded asiago or parmesan before baking for a savory twist.
Tip: Add cheese in the last 10 minutes of baking to avoid burning.

Jalapeño Cheddar

Layer thin jalapeño slices and shredded cheddar on top before baking.
Tip: Mild cheddar balances the heat for a perfect bite.

Blueberry Bagels

Fold in ½ cup fresh or dried blueberries.
Tip: Dried blueberries are easier to work with and less messy.

Sesame Scallion

Add chopped scallions to the dough and top with sesame seeds.
Tip: Toast sesame seeds for deeper flavor.

Chocolate Chip

Add ½ cup mini chocolate chips into the dough for a treat-like bagel.
Tip: Use mini chips to prevent large pockets of melted chocolate.

Sea Salt & Olive Oil

Brush with olive oil instead of egg and sprinkle flaky sea salt.
Tip: Great for dipping in hummus or olive tapenade.

“Creativity is the secret ingredient that makes homemade cooking unforgettable.”

Serving Suggestions

Here’s how to complete your bagel experience:

• Smear with whipped cream cheese and top with smoked salmon, capers, and red onion
• Toast and serve with butter and jam for a cozy breakfast
• Make a breakfast sandwich with eggs, bacon, and avocado
• Pair with veggie cream cheese and sliced cucumbers
• Serve alongside a hot cup of coffee for a classic café moment

Storage and Reheating

Fresh bagels are best the day they’re baked, but here’s how to keep the magic going:

• Store in a paper bag inside a plastic bag at room temp for 2–3 days
• Slice before freezing to make toasting easier later
• To reheat, toast directly from frozen or wrap in foil and warm in the oven at 350°F for 10 minutes
• Avoid microwaving—this can make the texture rubbery

Common Mistakes to Avoid

Even the best bakers stumble—here’s how to keep your bagels bakery-worthy.

Using All-Purpose Flour

Bread flour is essential for structure and chew.
Tip: Always choose high-protein bread flour over AP for best texture.

Skipping the Boil

Boiling is what sets bagels apart from bread rolls.
Tip: Don’t rush this step—it develops the crust and locks in shape.

Under-kneading the Dough

Too little kneading means weak gluten structure.
Tip: Knead until the dough feels elastic and smooth.

Not Letting Dough Rest Properly

Skipping the second rise affects the final texture.
Tip: Give the dough 30 minutes after shaping—it’s worth it!

Overcrowding During Boil

Too many bagels in the pot will lower the water temp.
Tip: Boil in batches for even cooking and a glossy crust.

Toppings Falling Off

If the egg wash dries out, toppings won’t stick.
Tip: Brush just before topping and gently press seeds or spices in place.

Using Cold Ingredients

Cold water or flour slows the yeast activity.
Tip: Let everything come to room temperature for better rise.

FAQs

Can I Make Bagels Without a Stand Mixer?

Yes! Hand-kneading works just fine—it just takes a bit of effort.
Tip: Knead on a floured surface for at least 10 minutes.

What’s the Best Flour for Chewy Bagels?

Bread flour, thanks to its high protein content, is the gold standard.
Tip: Look for 12–14% protein content on the label.

How Do I Get That Glossy Bagel Look?

Boiling with honey or malt syrup gives that signature sheen.
Tip: Don’t skip the egg wash before baking either.

Can I Make the Dough Ahead of Time?

Absolutely. Let the dough rise slowly overnight in the fridge.
Tip: Take it out 30–60 minutes before shaping.

What If I Don’t Have Barley Malt Syrup?

Honey or brown sugar works in a pinch.
Tip: Use 2 tablespoons per pot of boiling water.

Do I Have to Use an Egg Wash?

No, but it helps toppings stick and adds a golden finish.
Tip: Brush lightly so it doesn’t drip and burn.

Why Are My Bagels Flat?

This could be due to over-proofing or under-kneading.
Tip: Keep a close eye during the rise, and don’t let them over-expand.

Can I Add Fillings Inside?

Yes! Try rolling the dough around cream cheese or jam before shaping.
Tip: Seal edges well to avoid leaks during boiling.

The Heartwarming Joy of Homemade New York Bagels

There’s something undeniably magical about pulling a tray of golden, homemade New York bagels from the oven. It’s more than the scent or the crisp outer layer—it’s the pride in knowing you made something iconic from scratch. Whether you go classic or creative, every bite is a reminder that some of life’s best moments are made in your own kitchen.