New York Style Bagel Recipe
If you’ve ever craved the irresistible chew and glossy finish of a bagel straight from a New York City bakery, this New York Style Bagel Recipe is the closest you can get without booking a plane ticket. With a crackly, burnished crust and dense-yet-tender crumb, these bagels are a labor of love—and so worth it! Whether you’re a first-timer or a seasoned home baker, this recipe lets you recreate that classic city flavor and texture right in your own kitchen.
Ingredients You’ll Need
What makes a true New York Style Bagel Recipe so iconic isn’t a secret ingredient, but the simplicity and quality of each component. From the high-gluten bread flour for structure, to a glossy egg wash for that authentic sheen, every item on this list has a little magic to offer.
- Room temperature water: Ensures the yeast wakes up gently, allowing a nice, even rise for your dough.
- Instant yeast: Kickstarts fermentation and helps build that classic bagel chew.
- Sugar: Feeds the yeast and adds a delicate touch of sweetness to the dough.
- Bread flour: Higher protein content results in bagels that have just the right amount of chewiness.
- Kosher salt: Balances flavor and strengthens the dough’s structure.
- Water for boiling: Boiling gives bagels their signature shiny crust and dense interior.
- Barley malt syrup, honey, or brown sugar (optional): Adds a hint of maltiness to the crust during the boil, enhancing both flavor and color.
- Egg: Beaten for brushing on top, ensuring a beautifully shiny, golden crust.
- Sesame seeds: For those classic, nutty-topped bagels.
- Everything bagel seasoning: A beloved blend to deliver that full-on New York deli experience.
- Poppy seeds: Adds a little crunch and striking visual appeal to your bakery-worthy bagels.
How to Make New York Style Bagel Recipe
Step 1: Make the Bagel Dough
Start by combining room temperature water, instant yeast, and sugar in a stand mixer bowl or large mixing bowl. Give it a brisk stir to dissolve the sugar and yeast, then add the bread flour and kosher salt. If you’re using a mixer, let the dough hook knead everything on medium-low for about 8-10 minutes, until you see a smooth, elastic dough forming. No mixer? No problem! A bit of muscle and a floured surface does the trick, just make sure your dough is supple and not sticky. You’re building the foundation for that unmistakable New York Style Bagel Recipe chew.
Step 2: Rise
Once your dough is ready, shape it into a round, pop it into a lightly oiled bowl, and cover with a damp towel. Let the dough rest in a warm, draft-free spot for 1 to 1.5 hours, or until it has doubled in volume. This rise brings lightness and just the right amount of airiness to the finished bagels.
Step 3: Divide the Dough
Punch down your risen dough to let out any excess gas bubbles. Then, divide it up into 6 equal portions for big, bakery-style bagels, or 9 portions for smaller, everyday bagels. Roll each piece into a tight, smooth ball and let them rest on the counter for about 10 minutes. This short rest eases shaping and keeps your bagels from bouncing back too much.
Step 4: Shape the Bagels
Time for the real fun: shaping! Use your index finger to poke a hole right through the center of each dough ball. Then gently stretch and rotate until each one looks like a classic bagel—aim for a uniform ring, about 2 inches in diameter. Uniformity helps your New York Style Bagel Recipe bake evenly and look professional.
Step 5: Boil the Bagels
Preheat your oven to 425°F (220°C). Meanwhile, line a baking sheet with parchment and sprinkle some sesame, everything, or poppy seeds directly onto it. This seeds-the-bottom-oh-so-deliciously! Bring a large pot of water to a hearty boil and stir in barley malt syrup, honey, or brown sugar if you have it. Boil bagels a couple at a time, about 1-2 minutes per side—the longer the boil, the denser and chewier the bagel. Use a slotted spoon to transfer boiled bagels straight onto the prepared, seeded baking sheet.
Step 6: Brush and Dress the Bagels
While the bagels are still glossy and damp from their water bath, brush them liberally with beaten egg. Lend some individuality by sprinkling on your choice of toppings—sesame for nuttiness, poppy for crunch, or everything seasoning for that ultimate New York vibe.
Step 7: Bake to Perfection
Slide your tray into the preheated oven and let the bagels bake for 20 to 25 minutes. Watch as they puff, bronze, and fill your kitchen with that unmistakable bakery aroma. You’re looking for a deep golden color and a crisp crust. Let them cool for a few minutes—they’ll finish setting up and be just the right temperature for that first, glorious bite.
How to Serve New York Style Bagel Recipe
Garnishes
A traditional New York Style Bagel Recipe shines with just a swipe of salted butter or a thick layer of tangy cream cheese. For a little extra flair, add a sprinkle of fresh chives, thinly-sliced red onion, or even a pop of flaky sea salt atop the cream cheese for fantastic flavor.
Side Dishes
Pair your bagels with classic lox and capers for a genuine New York brunch, or create a deli-style spread with sliced tomatoes, cucumbers, and a crisp green salad. Fresh fruit or even a soft-boiled egg on the side can make your bagel breakfast feel extra special.
Creative Ways to Present
Cut bagels into mini rounds and serve them as sliders with smoked salmon and cucumber, or use them to build epic breakfast sandwiches loaded with eggs, bacon, and avocado. For a fun party twist, create a DIY bagel bar with various spreads, toppings, and garnishes—let guests personalize their own New York Style Bagel Recipe masterpiece!
Make Ahead and Storage
Storing Leftovers
To keep leftover bagels at their best, store them in a paper bag inside a bread box or loosely wrapped in foil at room temperature. They’ll stay fresh and chewy for a day or two—any longer, and they begin to dry out, so plan to enjoy them soon!
Freezing
To freeze, slice bagels in half, wrap them tightly in plastic wrap, and pop them in a freezer-safe bag. This preserves their texture and lets you pull out a New York Style Bagel Recipe anytime—you can reheat straight from frozen for bagels that taste oven-fresh weeks later.
Reheating
The best way to revive bagels is with a quick toast. Pop halves in the toaster or warm a whole bagel in a preheated 350°F oven for about 8 minutes. This crisps the crust and makes the insides deliciously soft, just as a proper New York bagel should be.
FAQs
What makes a New York Style Bagel Recipe different from other bagels?
It’s all about the boil-and-bake method! Boiling creates the dense, chewy interior and shiny, crackly crust, a hallmark of authentic New York style.
Can I use all-purpose flour if I don’t have bread flour?
You can, but your bagels will be a bit lighter and less chewy. Bread flour really helps the New York Style Bagel Recipe achieve that authentic texture.
Do I need to add barley malt syrup or can I skip it?
While optional, barley malt syrup deepens flavor and boosts color. Honey or brown sugar are decent substitutes, but malt syrup is my pick for a true deli bagel flavor.
Why are my bagels flat after baking?
Over-proofed dough or dough that isn’t kneaded enough can result in flat bagels. Be sure to knead well and don’t let the dough rise too long after shaping.
Is this New York Style Bagel Recipe beginner-friendly?
Absolutely! While it takes a bit of time and attention, each step is approachable and rewarding. If you follow the instructions, you’ll be amazed at what you can create in your own kitchen.
Final Thoughts
There’s nothing like a homemade New York Style Bagel Recipe — each bagel is a little chewy round of joy, delivered straight from your own oven. If you’re feeling inspired, roll up your sleeves and give this recipe a try. You’ll be surprised at how fun and satisfying it is to craft these bakery legends yourself!
Print
New York Style Bagel Recipe
- Total Time: 2 hours 25 minutes
- Yield: 6 large or 9 small bagels 1x
- Diet: Vegetarian
Description
Learn how to make delicious New York Style Bagels at home with this easy recipe. These bagels have a chewy interior and a crispy crust, perfect for breakfast or a snack.
Ingredients
Dough:
- 1⅓ cups Room temperature water (320 grams)
- 2¼ tsp Instant yeast (7 grams or 1 packet)
- 1 tbsp Sugar (12 grams)
- 3½ cups Bread flour (520 grams)
- 2 tsp Kosher salt (10 grams)
For Boiling and Toppings:
- 4–6 cups Water (Enough to fill a wide pan about halfway through)
- 2 tbsp Barley malt syrup, honey, or brown sugar (Optional)
- 1 Egg (Beaten)
- 3 tbsp Sesame seeds
- 3 tbsp Everything Bagel seasoning
- 3 tbsp Poppy seeds
Instructions
- Make the bagel dough: Combine room temperature water, instant yeast, sugar, bread flour, and kosher salt. Knead until the dough comes together and is supple.
- Rise: Shape the dough into a ball, let it rise until doubled in size.
- Divide: Punch down the risen dough, divide into 6 or 9 pieces, and shape into balls.
- Shape: Poke a hole in the center of each ball and stretch to form a ring.
- Boil: Boil the bagels with barley malt syrup, honey, or brown sugar for crust and chewiness.
- Brush and dress: Brush boiled bagels with egg wash and sprinkle toppings.
- Bake: Bake in a preheated oven until golden brown.
Notes
- Proper kneading is crucial for chewy bagels.
- Ensure uniform shaping for even baking.
- Prep Time: 2 hours
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 1g
- Saturated Fat: 0.5g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg
Keywords: New York Style Bagels, Homemade Bagels, Bagel Recipe, Breakfast Recipe, Snack Recipe
