Baked to Perfection: Classic New York Style Bagels
Learn how to make chewy, golden New York style bagels at home with this easy step-by-step recipe. Perfectly crusty outside and tender inside—NYC bakery quality from your own oven.
Equipment
- Large mixing bowl
- Dough hook or wooden spoon
- Clean kitchen towel or plastic wrap
- Baking sheet
- Parchment paper
- Large pot
- Slotted spoon
- Pastry brush
Ingredients
For the Dough
- 4 cups bread flour
- 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
- Water enough to fill a large pot
For Topping
- 1 egg white beaten (for egg wash)
- Toppings of choice: sesame seeds poppy seeds, everything bagel seasoning, kosher salt
Instructions
Make the Dough
- In a large bowl, mix bread flour, sugar, salt, and yeast. Add warm water and mix until a dough forms.
- Knead
- Knead for 8–10 minutes until dough is smooth and elastic. Use a mixer or knead by hand.
First Rise
- Place dough in a greased bowl, cover, and let rise for 1 hour until doubled in size.
Shape Bagels
- Punch down dough and divide into 8 pieces. Roll into balls, then poke a hole through the center and stretch into rings.
Second Rise
- Place shaped bagels on parchment-lined baking sheet. Cover and let rise for 30 minutes.
Boil Bagels
- Bring a pot of water to a boil and add honey. Boil each bagel for 1 minute per side.
Top and Bake
- Preheat oven to 425°F (220°C). Place boiled bagels on baking sheet, brush with egg wash, add toppings, and bake for 20–25 minutes.
Notes
Use bread flour for best texture.
For make-ahead, refrigerate shaped bagels overnight and boil/bake the next day.
Add cinnamon, blueberries, cheese, or jalapeños for delicious variations.