Why Make Bagels at Home?
There’s nothing quite like biting into a true New York-style bagel—crisp on the outside, chewy in the middle, and dense without being heavy. The kind of bagel that doesn’t need to hide under loads of cream cheese or get disguised as a sandwich bun. While you can find bagels in every grocery store and coffee shop, most fall short: too soft, too bready, or simply bland.
Homemade New York bagels change everything. With a few ingredients, a little patience, and the right technique, you can make bakery-level bagels in your own kitchen. This recipe walks you through each step of the process—kneading, shaping, boiling, and baking—to help you achieve that authentic bagel flavor and texture without any mystery ingredients or preservatives.
And yes, you can top them with everything seasoning, sesame, poppy seeds, or leave them plain. You can make them jumbo, mini, or somewhere in between. You can even freeze them and toast them straight from frozen. Once you master this recipe, you’ll never settle for store-bought again.
What Makes a Bagel “New York-Style”?
There’s a reason why NYC bagels are legendary, and it’s not just urban myth or water chemistry. The secret lies in a few key characteristics:
- High-gluten flour: Gives the bagel its signature chew.
- Boiling before baking: Sets the crust and creates that classic shine.
- A slight sweetness in the dough: Often from barley malt syrup, which also helps with color.
- A dense crumb: These are not soft sandwich rounds. A good bagel has heft and bite.
This recipe honors those traits with simple ingredients, time-tested technique, and some helpful tips along the way.
The Essential Ingredients for Authentic Bagels
Bagels don’t require fancy ingredients, but quality and ratios are key. Here’s what you need:
For the Dough:
- Bread flour (4 cups / 480g): High protein (12–14%) is essential for a chewy texture. King Arthur Bread Flour is a solid choice.
- Water (1½ cups / 360ml): Lukewarm helps activate the yeast.
- Instant yeast (2¼ tsp / 1 packet): Reliable and easy to mix in with flour.
- Salt (1½ tsp): Balances the flavor and strengthens the gluten.
- Barley malt syrup (1 tbsp): Adds subtle sweetness and color. Sub with brown sugar or honey in a pinch.
For Boiling:
- Water
- Barley malt syrup or honey (1 tbsp): Helps develop a shiny, golden crust.
- Optional: baking soda (1 tsp): Encourages browning, but not essential.
Toppings (Optional):
- Everything seasoning
- Sesame seeds
- Poppy seeds
- Dried onion flakes
- Kosher salt
Equipment You’ll Need
- Stand mixer with dough hook (optional but recommended)
- Large mixing bowl
- Baking sheet
- Parchment paper or silicone mat
- Slotted spoon or spider strainer
- Large pot for boiling water
- Clean kitchen towel or plastic wrap
- Cooling rack
Optional:
- Dough scraper
- Scale for precise measurements
The Bagel-Making Timeline (Plan Ahead!)
Making bagels takes time—but most of it is hands-off:
- Day 1: Make the dough, knead, shape, and cold-proof overnight
- Day 2: Boil and bake
You can do it all in one day, but a slow, cold rise develops more flavor and structure—just like the best NYC bagel shops do.
Ingredients
Yields 8 medium-large bagels
Dough:
- 4 cups (480g) bread flour
- 1½ cups (360ml) warm water (about 100°F / 38°C)
- 2¼ tsp (1 packet) instant yeast
- 1½ tsp salt
- 1 tbsp barley malt syrup (or honey or brown sugar)
For Boiling:
- Large pot of water
- 1 tbsp barley malt syrup or honey
- Optional: 1 tsp baking soda
Toppings (optional):
- Everything bagel seasoning
- Sesame or poppy seeds
- Flaky salt or garlic flakes
Instructions
Day 1: Make Dough and Shape Bagels
Step 1: Mix the Dough
- In a large bowl or stand mixer, combine flour, yeast, and salt.
- Add warm water and barley malt syrup. Mix until a shaggy dough forms.
- Knead by hand (10–12 minutes) or with a dough hook (6–8 minutes) until smooth and elastic. The dough should be stiff but pliable.
Step 2: First Rise
- Cover the bowl with a damp towel or plastic wrap.
- Let rise at room temperature for 60–90 minutes, or until doubled in size.
Step 3: Divide and Shape
- Punch down the dough and divide into 8 equal pieces (about 100g each).
- Shape each piece into a ball. Let rest 5–10 minutes.
- To shape bagels:
Method 1 – Roll each ball into a rope, then connect ends and seal.
Method 2 (easier) – Poke a hole in the center of the ball with your thumb, then gently stretch the hole to 1.5–2 inches wide.
Step 4: Cold Ferment
- Place shaped bagels on a parchment-lined baking sheet.
- Cover loosely with plastic wrap.
- Refrigerate overnight (or at least 8 hours). This helps flavor development and texture.
Day 2: Boil and Bake
Step 5: Prepare to Boil
- Preheat oven to 425°F (220°C).
- Bring a large pot of water to a boil. Add barley malt syrup and baking soda (if using).
- Set up a station with your toppings and a parchment-lined baking sheet.
Step 6: Boil the Bagels
- Gently lower bagels into the boiling water (2–3 at a time). Boil for 30 seconds per side.
- Remove with a slotted spoon and place back on the baking sheet.
- While still wet, sprinkle with desired toppings.
Step 7: Bake
- Bake at 425°F for 20–24 minutes, or until golden brown and crusty.
- Let cool on a wire rack for at least 15 minutes before slicing.
FAQs and Troubleshooting
Q: Can I use all-purpose flour instead of bread flour?
You can, but the texture will be softer and less chewy. Bread flour is key for authenticity.
Q: My bagels are flat—what happened?
They may have over-proofed or were under-kneaded. Try shortening the rise or kneading more next time.
Q: Can I skip the cold ferment?
Yes, but you’ll sacrifice flavor and texture. If you’re in a rush, let the shaped bagels rise for 20–30 minutes at room temp, then proceed to boiling.
Q: Can I freeze the dough or baked bagels?
Yes! Freeze shaped dough after the cold ferment. Thaw overnight in the fridge and boil/bake as usual. Baked bagels can be frozen for up to 3 months.
Storage and Reheating Tips
- Room temperature: Store in a paper bag inside a plastic bag for up to 2 days.
- Freezing: Slice and freeze in an airtight bag. Toast straight from frozen.
- Reheating: Toast for 3–5 minutes or warm in a 350°F oven for 10 minutes.
Flavor Variations and Serving Ideas
- Cinnamon Raisin: Add ½ cup raisins and 1 tsp cinnamon to the dough.
- Cheddar Jalapeño: Top boiled bagels with shredded cheddar and sliced jalapeños before baking.
- Asiago Cheese: Sprinkle grated asiago on top halfway through baking.
- Whole Wheat: Substitute up to 50% of flour with whole wheat.
Serve with:
- Cream cheese, smoked salmon, capers, and red onion
- Peanut butter and honey
- Egg, cheese, and bacon for a killer breakfast sandwich
- Avocado and chili flakes
Homemade New York-style bagels might sound like a weekend project—and they are—but they’re absolutely worth it. With chewy interiors, crisp crusts, and endless topping potential, these bagels are the real deal. Once you’ve had one fresh from your own oven, you’ll wonder why you ever bought them in a plastic bag.