new york bagels

As a native New Yorker, I know there&#x27;s nothing better than a fresh bagel schmeared with cream cheese. I no longer live in New York City, and I constantly crave the good old-fashioned bagels I grew up on– flavorful, modestly sweet, chewy ones with soft, shiny crusts. 

These bagels are made the classic way: You boil them in water for a couple of minutes before you bake them. This is probably one of the most bizarre things a person can do to the dough, but it works. So, 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.

New York-Style Bagel Recipe

/ 6 g active dry yeast

sugar

flour flour

/ 6 g salt

Optional Toppings: (Refer to Notes)

In ½ cup /120ml of the warm water,...

In ½ cup /120ml of the warm water, pour in the sugar and yeast. Do not stir. Let it sit for five minutes, and then stir the yeast and sugar mixture until it all dissolves in the water.

Mix the flour and salt in a large...

Mix the flour and salt in a large bowl. Make a well in the middle and pour in the yeast and sugar mixture.

Pour 1/3 cup / 80ml of warm water...

Pour 1/3 cup / 80ml of warm water into the well. Mix and stir in the rest of the water as needed. Depending on where you live, you may need to add an additional couple tablespoons to about ¼ cup/60ml of water. You want a moist and firm dough after you have mixed it.

On a floured countertop, knead the dough for...

On a floured countertop, knead the dough for about 10 minutes until it is smooth and elastic. Try working in as much flour as possible to form a firm and stiff dough.

Lightly brush a large bowl with oil and...

Lightly brush a large bowl with oil and turn the dough to coat. Cover the bowl with a damp dish towel. Let rise in a warm place for 1 hour, until the dough has doubled in size. Punch the dough down, and let it rest for another 10 minutes.

Carefully divide the dough into 8 pieces (I...

Carefully divide the dough into 8 pieces (I used a scale to be extra precise, but it’s not necessary). Shape each piece into a round. Now, take a dough ball, and press it gently against the countertop (or whatever work surface you’re using) 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 (as pictured). Repeat with 7 other dough rounds.

Coat a finger in flour, and gently press...

Coat a finger in flour, and gently press your finger into the center of each dough ball to form a ring. Stretch the ring to about ⅓ the diameter of the bagel and place on a lightly oiled cookie sheet. Repeat the same step with the remaining dough.

After shaping the dough rounds and placing them...

After shaping the dough rounds and placing them on the cookie sheet, cover with a damp kitchen towel and allow to rest for 10 minutes. Meanwhile, preheat your oven to 425ºF / 220ºC / Gas Mark 7.

Bring a large pot of water to a...

Bring a large pot of water to a boil. Reduce the heat. Use a slotted spoon or skimmer to lower the bagels into the water. Boil as many as you are comfortable with boiling. Once the bagels are in, it shouldn’t take too long for them to float to the top (a couple seconds). Let them sit there for 1 minute, and then flip them over to boil for another minute. Extend the boiling times to 2 minutes each, if you’d prefer a chewier bagel (results will give you a more New York-Style bagel with this option).

If you want to add toppings to your...

If you want to add toppings to your bagels, do so as you take them out of the water. Alternatively, you can use an egg wash to get the toppings to stick before baking the bagels. You may want to use the “Optional Toppings” listed above to top the bagels. Use just one topping, or a combination to make your own Everything Bagel Seasoning.

Once all the bagels have boiled (and have...

Once all the bagels have boiled (and have been topped with your choice of toppings), transfer them to an oiled or parchment-lined baking sheet.

Bake for 20 - 25 minutes, or until...

Bake for 20 - 25 minutes, or until golden brown (I usually err on the side of 20 minutes).

Cool on a wire rack (Or, if you’re...

Cool on a wire rack (Or, if you’re impatient like I am, slice one of these babies open and spread on some of your favorite cream cheese or softened butter. Take a bite… Oh babyyy!)

https://mediavine-res.cloudinary.com/video/upload/j2glsbgmls3lgrgadh7d.mp4

This bagel recipe is so easy that you’ll be bowing down to the bagel god after you take a bite out of one of these freshly made homemade chewy bagels!

This New York style bagel recipe is super easy to make and well worth the effort! Crispy on the outside, just like your favorite NY deli, but made in your own kitchen. These are the real deal and completely doable! Instructions for same day baking or, for best flavor, overnight bagels.

Authentic New York-style Bagels

bread flour*

dry yeast (overnight bagels) ((1 tablespoon for same-day bagels))

brown sugar

salt

warm water (overnight bagels) ((1.5 cups for same-day bagels))

vegetable oil

vital wheat gluten

water ((just use enough to allow at least 3

brown sugar, honey,

cornmeal (enough to dust baking sheets)

Sesame seeds

tbsp Poppy seeds

tbsp onion

garlic

tsp Coarse salt

Add all dry ingredients to a medium sized bowl or in the bowl of a standing mixer and blend.

Note: Please see directions on your brand of yeast. If it requires activation by adding water and/or sugar, use some from the amounts stated in the recipe. RedStar/SAF (instant or active yeast) does NOT require activation but Fleishman&#039;s active dry yeast does.

Add wet ingredients (oil and water) to dry ingredients and knead until dough in smooth (10 to 12 minutes in mixer or as long as needed by hand; may also knead in food processor for up to 90 seconds and finish by hand kneading if needed). If using food processor, you may need to split dough into two batches depending on size of appliance.

Do a window pane test: take a small walnut sized piece of dough and try to stretch it out very thinly until it is almost &quot;transparent&quot; - this suggests your dough has been kneaded enough.

Rest dough for 10 minutes and then divide into 8 pieces (if weighing about 115 grams or 4 ounces for each bagel)

Shape dough pieces into balls by rolling on countertop using slight pressure from palm of your hand, and then let the balls rest on counter for 10 to 15 minutes.

Spray a baking sheet with cooking spray, sprinkle with cornmeal,  and set aside.

Poke hole in center of each balls with your index finger and form into bagels by gently stretching the hole out to about 2 inches in width, and then place on prepared baking sheet.

To  Mix the Dough:

Cover bagels with plastic wrap (spray tops of bagels or bottom of wrap so it doesn&#039;t stick to bagels) and let bagels rise for about 20 minutes in warmer weather or 30 minutes in cooler kitchens. (Float test: Bagels are ready for boil and bake if they float in a bowl of water.)

For Same Day Baking

Spray top of bagels with cooking spray and top with plastic wrap, place in the refrigerator, and then proceed the next day by following &quot;To Boil and Bake Bagels&quot; section below. No need to bring bagels to room temperature after refrigerating.

For Next Day Baking

Preheat oven to 450 degrees (Do NOT use convection)

In the meantime, bring kettle water to a boil in a large flat pan with deep sides (saute pan or broiler pan)

When water is boiling, add bagels to water (enough to fit without crowding) and boil bagels for about 30 to 45 seconds and then flip them over and boil for another 30 to 45 seconds on the other side. (You can boil for up to 2 minutes per side but note that the bagels may be more apt to deflate during a longer boil.)

Drain bagels using slotted spoon and place onto a baking sheet that has been dusted with cornmeal.

If desired, top with your favorite bagel topping (ie, everything seasoning) or leave them plain.

Place bagels into the oven and bake for 15 to 20 minutes until golden (begin checking bagels at about 13 minutes). You can use parchment or silicone baking mat but I&#039;ve often also used simply cornmeal dusted plain baking sheet.

To Boil and Bake the Bagels

Bagels are best enjoyed the same day as baking. For leftovers, slice and freeze in airtight bag.

Storage

Mix all ingredients together and store extra in plastic bag.

To Make the Everything Topping

If you are looking for really good homemade bagels recipe that is soft and chewy, you gotta try this recipe out. They can be boiled or steamed before baking the bagels.

The Best Homemade Soft and Chewy Bagels (Boiled or Steamed)

bread flour (500 gr)

Tbsp sugar (45 gr)

Tbsp instant yeast (10 gr)

water (360 gr

salt (6 gr)

Tbsp cooking oil (30 gr)

White sesame seeds

Black sesame seeds

poppy seeds

Place all ingredients in a large bowl of a stand mixer fitted with dough-hook attachment. Knead the dough at low speed for 8 minutes. You may need to stop and reposition the dough several times. Knead until the dough is smooth and stretchy. Add more liquid whey if it&#x27;s too dry or add more flour if it&#x27;s too wet

Make the dough:

PInch off a small amount of dough and then slightly flatten and very gently try to stretch the dough. If it&#x27;s stretch and light can go through the stretch, the dough is done kneading. If the dough tears when you stretch, you need to knead the dough a bit more in the mixer

Do a windowpane test:

Lightly oil the bowl. Cover with a plastic wrap coated with cooking spray and let it proof at a warm place until it doubles in size, about 30-45 minutes. Once the dough is done proofing, preheat oven to 425 F

Proof the dough:

Method 1: Punch the dough down and divide into 8 equal pieces (roughly about 4 oz each). Pat the dough out into a 1/4-inch thick rectangle and starting from the long end, roll up into a tight log and then roll back and forth to lengthen the dough into about 14 inches long

Hold 1 end of the log in your palm and then loop the other end around your hand, overlapping by about 2 inches. Press and roll onto the work surface to seal. This is important or your bagel will &quot;unroll&quot; when you boil them later. Reposition the bagel so the seams side is on the bottom of the dough is evenly distributed in a circle. Repeat with the remaining dough

Method 2 (lazy method-I prefer this method): Punch the dough down and divide into 8 equal pieces (roughly about 4 oz each). Pat the dough with your palm and flatten into about 1-inch thick disc. Use a chopstick or your thumb to punch through the middle of the dough to make a hole and gently shape it to resemble a bagel. Repeat with the remaining dough

Two ways to shape the bagel:

Bring about 4 quarts of water to a boil. Add 1/2 cup honey and 3 Tbsp of sugar into the water. This helps to brown the bagel nicely when you bake them. Boil 2 bagels at a time (they expand) for about 30 seconds each side. Remove the bagels with a slotted spoon and transfer to a baking sheet lined with a parchment paper, seam sides down. Repeat with the rest of the bagel

Option 1: Boil the bagels:

Bring the water in a steamer to a boil over high heat. Wrap the lid with a cloth to prevent water condensation dripping back to the bagels creating “burn” spots. Line the steamer with a parchment paper or silicone mat. Lower the heat to medium and steam for 5 minutes. Remove the bagels from the steamer and proceed to the next step

Option 2 : Steam the bagels

Sprinkle the wet bagels with desired toppings. Baked in a preheated oven for 12-14 minutes or until golden brown

Add sprinkle and bake:

Remove from the oven and let them cool on a cooling rack

Cooling:

Level up your breakfast game with these super easy homemade bagels. Made with just 6 super simple ingredients, you'll love this homemade bagel recipe just as much as grabbing an authentic new york bagel from your local spot!

Homemade Bagels (Step by Step!)

bread flour

yeast

water

cornmeal (optional)

toppings (optional)

Combine the dry ingredients in the bowl of a stand mixer fit with the dough hook. Add the ingredients in this order: flour, brown sugar, white sugar, salt and yeast.

Add 1 cup of water to the dry ingredients. You can add up to 1/2 cup more water to your dough if this is not enough, but starting with 1 cup will ensure you don&#8217;t end up adding too much!

Start your mixer starting on low and gradually increasing to high. If the dough seems too dry add in a little more of the remaining 1/2 cup of water slowly.

Once the dough starts to come together into a ball, you can continue to knead it on medium speed in your stand mixer with the dough hook for about 10 minutes, or you can turn it out onto a clean counter with a little flour and knead it by hand. I prefer to knead it by hand, just to make sure that the gluten is building up well, but it&#8217;s not necessary.

Once the dough has been worked  for 10ish minutes in the mixer or 15ish minutes by hand and seems strong, turn it out onto a clean surface (no need for flour) and shape into a smooth ball. Use a sharp knife to divide the dough into 6 equal piece for large bagels or 8 pieces for slightly smaller bagels.

Line two baking sheets with parchment paper and sprinkle with cornmeal. You can also sprinkle with flour if you don&#8217;t have any cornmeal! Shape each portion into a round ball with your hands and place 3 inches apart on your prepared baking sheets. Cover the pans with cling wrap or a dish towel and place in a warm place to rise for an hour.

After the dough balls have risen, take your thumb and make a hole in the center of each ball, gently spread the hole out to shape the dough into bagel shapes. The dough should be very strong so you can really stretch it. Cover the pans again with cling wrap or a dish towel to prevent the bagels drying out and allow to rise for 15 more minutes while you get the water boiling.

Fill a large wide pot about 2/3 of the way with water and bring to a boil. Once the water starts simmering, add in about 1 cup of brown sugar. This will help the bagels to be super chewy.

Once the water is boiling, use a spatula to gently drop the bagels into the boiling water one at a time. Boil for about 1 minute before flipping over to the other side and boiling for another minute.

After they have boiled, place them back on the baking sheets

If desired, you can place toppings on the top of your bagels. Simply sprinkle your desired seasonings over the top of the bagels and gently press on them so that they stick to the wet bagel. We love everything bagel seasoning, poppy seed, sesame seeds, asiago cheese, or cinnamon sugar!

Cook the bagels at 450°F for 10 to 12 minutes, rotating the pans halfway through. You&#8217;ll know the bagels are done when they are golden brown and sound hollow if you tap on one.

Allow the bagels to cool before slicing and serving with your desired spreads!

Love this recipe!  Fabulous bagels!  Easy recipe and great instructions!  Shared the recipe on my Facebook post for all of my friends. Thank you!!!

The bagels came out so great and the recipe was so easy to follow! Will be making these again!

THANK YOU!!! 
We've been trying to make a decent bagel for years. We live in southern Brazil and bagels are nonexistent here! We've tried so many recipes and none of them came even close to the real deal. 
That was the case untill now! We can finally have real bagels at home! This recipe rocks 😉

Excellent recipe. Your great reputation precedes this recipe. Was very grateful to have found it through a Pinterest search. Instead of cornmeal, sprinke Bob’s Red Mill Rice flour to keep dough from sticking. Some bakers use it between french loaves dough when separating with a rouched cotton towel. I’m giving it a try with my bagels.

Yum!! Made a double batch of these yesterday with the hope of freezing some, safe to say there is only one left! Big hit and so easy to make.

Excellent Recipe. You get the "chew " 2nd time making this recipe I've tried many on Pinterest. Definitely the BEST RECIPE FOR BAGELS 🥯

LOVE this recipe, turns out great every time. I’m a huge fan of this website and feel like you are teaching me how to bake. Thank you thank you! Also would be really cool if nutrition info was eventually added :)

It was my first time making bagels and they turned out so yummy and were surprisingly easy! I made 8 with a mixture of flavors: Everything, Sesame Seed, Poppyseed, Parmesan Garlic Pepper, and Cinnamon Sugar. Bagel craving totally satisfied. 
What’s the best way to get a little more rise?
You have become my go-to baking mentor. Every time I have an idea of something I want to try, I look and find it on your page &amp; it’s always amazing. Thank you!

Traditional hand-rolled and boiled bagels made fresh daily using authentic Bronx recipes

Authentic New York Style Bagels

High-gluten flour

Water

Yeast

Salt

Malt syrup

Traditional seasonings

Hand-roll each bagel using traditional New York technique

Boil each bagel in water with malt syrup for authentic texture

Bake in high-temperature oven until golden brown

My New York Style Bagel Recipe is straightforward, delicious and so very rewarding. The crisp, golden crust gives way to a perfectly chewy interior. I have spent countless weekends perfecting this recipe. I can confidently say that making them at home is worth every moment of effort.

New York Style Bagel Recipe

Room temperature water ((320 grams))

2¼ tsp Instant yeast ((7 grams or 1 packet))

Sugar

Bread flour

Water (- Enough to fill a wide pan about halfway through)

tbsp Barley malt syrup, honey or brown sugar (- Optional)

Egg (- Beaten)

tbsp Everything Bagel seasoning

Make the bagel dough. To a bowl of a stand mixer, add the 1⅓ cups&#32;Room temperature water , 2¼ tsp&#32;Instant yeast  and 1 tbsp&#32;Sugar. Stir to combine. Add 3½ cups&#32;Bread flour  and 2 tsp&#32;Kosher salt. Run the mixer with the dough hook attachment on medium-low speed until the dough comes together. Knead for 8-10 minutes. Alternatively, you can use a large bowl to mix the ingredients and knead the dough on a clean work surface like your countertop until it’s supple. Note: Proper kneading is crucial for developing the gluten that gives chewy bagels their signature texture.

Rise. Once the dough is ready, shape it into a dough ball and place it in a large lightly oiled bowl (or use the bowl of the stand mixer). Cover it with a damp towel and let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.

Divide. After the dough has risen, punch it down to release any trapped air. Divide it into 6 equal pieces of dough (for large bagels) or 9 pieces (for smaller bagels) and roll each piece into a ball. Rest on the counter for 10 minutes.

Shape. To shape the bagels, poke a hole in the center of each dough ball using your index finger. Then gently stretch the dough ball using your index fingers to form a ring. Aim for uniform shaped bagels to ensure even baking.

Boil. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper and sprinkle on some of the topping (this will form the bottom crust of your bagels). Bring a large pot of water to a boil and add the optional 2 tbsp&#32;Barley malt syrup, honey or brown sugar. Boil the bagels in batches for 1-2 minutes per side. This step is what gives bagels their distinctive crust and chewy interior. Use a slotted spoon to remove the boiled bagels and place them on the prepared baking sheet on top of the desired topping.

Brush and dress. While the bagels are still wet and tacky from boiling, brush them with egg wash and sprinkle your chosen toppings.

Bake. Bake the bagels in the preheated oven for 20-25 minutes, or until they turn golden brown and crisp. Let them cool slightly before enjoying.

I made these today and they are fantastic. My entire family enjoyed them. I will never buy bagels again.

Great step by step recipe and instructions. I'm in Texas and it's impossible to find good authentic NY style bagels. This is so easy and the flavor and texture was perfection!

I made these bagels according to directions and they were amazing! Easy and delicious! I may never buy bagels again!

These are the best bagels!!  So chewy and delicious. My first attempt and they came out amazing.. are the 228 calories for the 9 batch or 6 batch?

Alright, got it.
I was just going by the weight info on my bag of flour. 
And thanks for the quick reply

Wow, these bagels are FANTASTIC. The crust!!! I grew up in NJ, and have had my fair share of NJ &amp; NY bagels. I have some high bagel standards, and it's impossible to find a good bagel in where I live now in PA. The time you spent perfecting this recipe was worth it, my friend. I'll definitely be making these regularly!

https://content.jwplatform.com/videos/Vx4Mr9Ga.mp4

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