There’s nothing quite like the chewy, golden perfection of a New York-style bagel fresh from your oven. This recipe delivers that iconic texture—crisp on the outside, soft and dense on the inside—with just a few simple steps. In just 2 hours of prep and 20 minutes of baking, you’ll have a batch of bagels that rival your favorite deli’s. The subtle tang of the dough, paired with a glossy, golden crust, makes every bite a satisfying experience.
Whether you’re topping them with cream cheese, smoked salmon, or enjoying them plain, these bagels are a breakfast game-changer. The aroma of freshly baked bread filling your kitchen is just the bonus. With their perfectly balanced chew and rich, toasty flavor, these bagels are worth every minute of effort. Share them with friends or savor them solo—they’re sure to impress.
Ingredients for Easy New York-Style Bagels
- 3 ½ cups (18oz/500g) bread flour (see notes for substitutions)
- 2 teaspoons (6g/0.2oz) instant dry yeast
- 1 ½ tablespoons (18.75g/0.66oz) sugar
- 1 ½ teaspoons (9g/0.26oz) salt
- 1 1/3 cups (10 1/2 floz/300ml) warm water (about 110°F/43°C)
- ¾ cup (3 ¾oz/105g) extra bread flour (for kneading)
- Optional toppings: Caraway seeds, minced garlic, poppy seeds, dried onions, sesame seeds
Step-by-Step Instructions
- Make the dough: In the bowl of an electric mixer with a dough hook, combine flour, yeast, sugar, and salt. Mix on medium/low speed. Slowly add warm water until a dough ball forms and cleans the bowl.
- Knead the dough: Knead on medium/low speed for 10 minutes, gradually adding the extra ¾ cup of flour until the dough is smooth and elastic. Add a few drops of water if needed to incorporate more flour.
- Let the dough rise: Lightly oil a large bowl, add the dough, and turn to coat. Cover with cling wrap and a towel. Let rise in a warm place for 1 hour, or until doubled in size.
- Shape the bagels: Punch down the dough and divide into 8 equal pieces (about 4oz/115g each). Shape each into a smooth ball, then press your finger through the center to form a ring. Stretch the ring to about 1 ½ inches in diameter and place on a lined cookie sheet. Cover and let rest for 20 minutes.
- Boil the bagels: Preheat the oven to 425°F (210°C) and bring a large pot of water to a boil. Boil the bagels for 2 minutes per side, then return them to the cookie sheet.
- Add toppings and bake: Brush each bagel with an egg wash and sprinkle with your choice of toppings. Bake for 20 minutes, or until golden brown.
- Store and enjoy: For the best flavor and texture, store bagels in an airtight container overnight at room temperature. Enjoy within 3 days or freeze for up to 8 weeks.
Creative Topping Ideas for Your Bagels
Take your bagels to the next level with these flavorful toppings! Sprinkle sesame seeds or poppy seeds for a classic touch, or try dried onions and minced garlic for a savory twist. For a sweet option, mix cinnamon and sugar or drizzle honey after baking. Don’t forget to brush with an egg wash before adding toppings for that perfect golden finish!
Perfect Pairings: Serving Suggestions
Enjoy your freshly baked bagels with cream cheese, smoked salmon, or avocado for a hearty breakfast. For a sweet treat, spread on some jam or Nutella. Pair with a cup of coffee or fresh orange juice for a complete morning meal. These bagels also make a great base for sandwiches—try adding turkey, lettuce, and tomato!
Storage and Reheating Tips
Store your bagels in an airtight container at room temperature for up to 3 days. For longer storage, wrap them individually in plastic wrap and freeze for up to 8 weeks. To reheat, simply toast them straight from the freezer or thaw at room temperature first. This will restore that fresh-baked texture and flavor!
Time-Saving Tips for Busy Bakers
Short on time? Prepare the dough the night before and let it rise in the fridge overnight. In the morning, shape and boil the bagels as usual. You can also double the recipe and freeze half the batch for future use. This way, you’ll always have homemade bagels ready to go!
Essential Equipment for Bagel Success
Make sure you have the right tools for the job! A stand mixer with a dough hook makes kneading easier, but you can also knead by hand if needed. Use a lined baking sheet for shaping and baking, and a large pot for boiling. A pastry brush is perfect for applying the egg wash, and a kitchen scale ensures precise measurements for consistent results.
Easy New York-Style Bagel Recipe
Ingredients
Bagel Dough
- 3 ½ cups bread flour (18oz/500g) (see notes)
- 2 teaspoons instant dry yeast (6g/.2oz)
- 1 ½ tablespoons sugar (18.75g/0.66oz)
- 1 ½ teaspoons salt (9g/0.26oz)
- 1 1/3 cups warm water (10 1/2 floz/300ml)
- ¾ cup extra bread flour (3 ¾oz/105g) for kneading in
Optional Toppings
- Caraway seeds
- minced garlic
- poppy seeds
- dried onions
- sesame seeds
Instructions
- In the bowl of an electric mixer fitted with a dough hook, mix the flour, yeast, sugar, and salt in a large bowl on medium/low speed.
- Slowly add the warm water. Stir in just enough water for your dough to form a ball and clean the bottom of the bowl.
- Knead the dough on medium/low speed for roughly 10 minutes. While it is kneading slowly incorporate the extra 3/4 cup (3 ¾oz/105g) of flour until your dough is smooth and elastic. Try working in as much flour as possible to form a firm but stiff dough. Add a few drops of water if needed to incorporate more flour. (See video for a step by step)
- Lightly brush a large bowl with oil and turn the dough to coat. Cover the bowl tightly with cling wrap and a dishtowel. Let rise in a warm place for 1 hour, until the dough has doubled in size.
- Once doubled, punch the dough down and carefully divide the dough into 8 pieces (roughly 4oz/115g each).
- Shape each piece into a smooth, round ball. Now, take a dough ball, and press it gently against the countertop moving your hand and the ball in a circular motion pulling the dough into itself while reducing the pressure on top of the dough slightly until a perfect dough ball forms. Repeat with the rest of the dough.
- Gently press your finger into the center of each dough ball to form a ring. Stretch the ring to about 1/2 the diameter of the bagel (around 1 1/2 inches) and place on a lined cookie sheet. Repeat the same step with the remaining dough.
- Once more, repeat the process of shaping the bagels as they might have sprung back into shape. (Watch video for step by step!)
- After shaping the dough rounds and placing them on the cookie sheet, cover with cling wrap and a towel and allow to rest for 20 minutes.
- Meanwhile, preheat your oven to 425ºF (210ºC) and bring a large pot of water to a boil.
- Carefully place the bagels one by one into the water. Boil as many as you are comfortable with boiling. Let them boil there for 2 minutes, and then flip them over to boil for another 2 minutes. Boiling the bagel makes for that authentic chewy bread we love in a New York style bagel.
- Remove bagels and place them back on your lined cookie sheet. Egg wash one by one and top with the ingredients listed above or add your own flavor. Bake for about 20 minutes or until golden brown.
- So, bagels actually aren’t at there very best straight from the oven. Leave them in an airtight container overnight at room temperature and the flavor and texture are significantly better (you will see). Enjoy within 3 days or freeze for up to 8 weeks.
