Homemade NY-Style Bagels

Mouth watering warm yummy NY bagels

Homemade NY-Style Bagels (The Soft, Chewy, NYC Classic)

There’s nothing like a real New York bagel — chewy on the inside, golden on the outside, with that perfect glossy finish that only comes from a proper boil-and-bake method.

This homemade version gives you everything you love about NYC bagels, but made right in your kitchen. The dough is simple, the ingredients are minimal, and the method is beginner-friendly as long as you follow each step with intention.

Feel free to top these bagels with your favorites — sesame, poppy seeds, “everything,” coarse salt, garlic flakes, or even cinnamon sugar.

Ingredients

Bagel Dough

• 4 cups bread flour (you must use bread flour for the chewy texture)

• 1 ½ cups warm water (about 110–115°F)

• 2 ¼ tsp active dry yeast (one standard packet)

• 1 tbsp sugar (feeds the yeast + improves browning)

• 2 tsp salt

Boiling Mixture

• 8 cups water

• 2 tbsp brown sugar OR 1 tbsp barley syrup (classic NY bagel flavor)

Optional Toppings

• Sesame seeds

• Poppy seeds

• Everything bagel blend

• Garlic flakes

• Onion flakes

• Sea salt

• Cinnamon + sugar

• Or leave them plain for a true classic

Important: Do not consume if you are allergic or think you may be allergic to any of the listed ingredients.

Step-by-Step Instructions

1. Activate the Yeast

In a large mixing bowl, combine:

• Warm water

• Sugar

• Yeast

Stir gently and let it sit for 10 minutes, or until the surface becomes foamy.

This step ensures the yeast is alive and active. If there is no foam, start over with fresh yeast.

2. Form the Dough

Add:

• Bread flour

• Salt

Mix with a spatula until the dough begins to form. Then transfer to a lightly floured surface and knead for 8–10 minutes until the dough becomes smooth, stretchy, and slightly tacky but not wet.

A well-kneaded dough = a beautifully chewy bagel.

3. Let the Dough Rise

Lightly oil a clean bowl. Place dough inside, cover with a clean towel, and let rise for 1 hour or until doubled in size.

If your kitchen is cold, place the bowl in the oven with the oven light on (NOT the heat) for a gentle warming environment.

4. Shape the Bagels

Punch the dough down to release air, then divide into 8 equal pieces.

To shape:

• Roll each piece into a ball

• Poke a hole in the center with your finger

• Stretch the hole gently until it’s about 1½–2 inches wide

  (yes, it should look big — bagels puff up when boiled and baked)

Place shaped bagels on a parchment-lined baking sheet. Cover lightly and let rest 10 minutes.

5. Prepare the Boiling Bath

Add to a large pot:

• 8 cups water

• 2 tbsp brown sugar or 1 tbsp barley syrup

Bring to a gentle boil.

This sweetened water is what gives NY bagels their signature color and slight shine.

6. Boil the Bagels

Carefully lower each bagel into the boiling water. Boil:

• 45 seconds per side (1.5 minutes total)

This step is crucial — it gelatinizes the outer layer, creating the legendary chewy crust.

Remove boiled bagels with a slotted spoon and place back on the baking sheet.

7. Add Your Toppings

While the bagels are still warm and slightly damp from the boil, press your toppings onto the top:

• Sesame

• Poppy

• Everything seasoning

• Garlic

• Onion

• Salt

Or mix a few for fun.

8. Bake

Preheat your oven to 425°F (220°C).

Bake the bagels for 20–22 minutes or until golden brown and slightly glossy.

Let cool at least 10 minutes before slicing so the interior finishes setting.

How to Serve (Optional)

You can enjoy these bagels with:

• Vegan cream cheese

• Avocado + tomato

• Peanut butter + honey

• Scrambled eggs

• Smoked salmon (if they eat fish)

• Or simply warm with butter

They store beautifully:

• 3–4 days at room temperature (airtight bag)

• Up to 2 months in the freezer (slice first for easy toasting)

Final Notes

• Bread flour is essential for that classic chewy texture

• Kneading is key — it develops the gluten structure

• Boiling is what separates true NY bagels from regular bread rolls

• Customize the toppings to fit your taste.

 

Important Note

Please do not consume this recipe if you are allergic or think you may be allergic to any of the listed ingredients.