This easy homemade New York-Style Bagel recipe is simply the best! Basic pantry ingredients transform into deliciously chewy freshly made New York bagels.
This is simply the best homemade New York-Style Bagel Recipe. After so much love (this recipe has received over 11 years worth on here!), I had to share the recipe in Freshh recipes, and I updated this page with various photos, tons of tips, tricks, and information you’ll need to achieve the most perfect chewy homemade bagels.
This easy bagel recipe is delicious and results in perfection. It does not need as much dedication as other bagel recipes you will find on the web– you do not need to dedicate 2 days to this. It’s a same-day homemade bagel recipe that comes together in 2 hours
As a native New Yorker, I know there’s nothing better than a fresh bagel schmeared with cream cheese. I have a high standard when it comes to bagels and I don’t put unusual ingredients in mine.
This homemade bagel recipe is so good that you’ll be impressed with yourself and totally satisfied after you take a nice bite out of one of these freshly made chewy bagels
And if good bagels cannot be found where you live, worry no more; this recipe is infinitely adaptable, and the little bit of effort you put into making these bagels is well worth it. It’s time to get baking.
Ingredients:
For the Dough:
- 4 cups (500g) bread flour (plus extra for dusting)
- 1 ½ teaspoons salt
- 1 tablespoon sugar
- 2 teaspoons instant yeast
- 1 ¼ cups (300ml) warm water
For Boiling:
- 2 tablespoons baking soda
- 2 tablespoons sugar
Optional Toppings:
- Sesame seeds, poppy seeds, everything bagel seasoning, or coarse salt
Instructions:
- Prepare the Dough:
- In a large mixing bowl, combine bread flour, salt, sugar, and yeast.
- Gradually add warm water, mixing until a sticky dough forms.
- Knead the dough on a floured surface for about 10 minutes, until it becomes smooth and elastic. If the dough is too sticky, add a little more flour.
- First Rise:
- Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until it doubles in size.
- Shape the Bagels:
- After the dough has risen, punch it down to release air. Divide it into 8 equal pieces.
- Roll each piece into a ball, then poke a hole in the center with your finger, gently stretching it until the hole is about 2 inches wide (the hole will shrink slightly during the next rise and boiling).
- Second Rise:
- Place the shaped bagels on a floured surface, cover them with a towel, and let them rise for 20 minutes.
- Prepare the Boiling Solution:
- In a large pot, bring about 3 liters of water to a boil. Add baking soda and sugar to the water; this will help give the bagels their shiny, chewy crust.
- Boil the Bagels:
- Gently place each bagel into the boiling water. Boil for 1 minute on each side, then remove with a slotted spoon and place them on a parchment-lined baking sheet.
- Add Toppings:
- If you want to add toppings, sprinkle them over the bagels while they’re still wet from boiling. Press the toppings gently to help them stick.
- Bake the Bagels:
- Preheat your oven to 425°F (220°C).
- Bake the bagels for 20-25 minutes, or until they’re golden brown. Rotate the baking sheet halfway through for even baking.
- Cool and Serve:
- Let the bagels cool for at least 10 minutes on a wire rack before slicing.
Tips for Perfect Bagels:
- Use Bread Flour: Bread flour has a higher protein content, which helps create the chewy texture typical of bagels.
- Knead Well: The dough needs thorough kneading to develop enough gluten for that classic bagel texture.
- Boiling Solution: Adding baking soda and sugar to the boiling water creates the shiny crust, so don’t skip this step.
Enjoy your homemade bagels! Slice and serve with cream cheese, lox, or your favorite toppings.
New York-Style Bagel Recipe: Frequently Asked Questions (FAQs)
Can I use fresh yeast?
If you are unable to get active dry or instant yeast, you can use fresh yeast. The general rule of thumb is a ratio of 2.5:1, fresh to active dry. The amount of active dry yeast used in the recipe is only 6 grams, you would need about 15 grams of fresh yeast.
I prefer less of a yeasty bread-like flavor, how can I achieve that?
You can reduce the amount of active dry yeast to 1 teaspoon in the recipe. Do note: you will have to double the rising time to about 2 hours, instead.
• Can I use spelt flour for bagels?
Yes. Use 2 cups / 255 g whole-wheat flour and 2 1/2 cups / 315 g sifted spelt four. Alternatively, readers have told me that they’ve made the bagels entirely out of spelt flour with great success.
Can I make the bagels bigger?
You can, just keep in mind that they will need longer to bake. Check on them every few minutes past the 20 minute mark until they are uniformly golden brown.
How long do the bagels stay fresh for?
The bagels will keep in a resealable plastic bag at room temperature for up to 2 days.