These are real bagels — boiled first, then baked — with a chewy interior and a crust that actually crisps up. The process takes about two and a half hours start to finish, most of which is hands-off rise time. If you’ve been buying bagels out of habit rather than preference, this recipe is worth the Saturday morning.
The technique that matters
Two things separate a real bagel from a bread roll with a hole: the boil and the flour. Boiling the shaped dough before it goes in the oven sets the crust fast, which is what gives you that tight, glossy exterior and keeps the inside dense and chewy rather than airy. Skip the boil and you just have a ring-shaped dinner roll. The second piece is bread flour — its higher protein content builds the gluten structure that makes bagels satisfyingly tough to bite through. All-purpose flour will work in a pinch, but the chew will be noticeably softer. If you only have all-purpose on hand, use it; just know the texture will be closer to a soft roll than a deli bagel.
About the ingredients
- Barley malt syrup: This is the ingredient most people don’t have. It goes into the boiling water and adds a mild, slightly bitter sweetness that’s part of the classic flavor. Check a natural foods store or order online. That said, an equal amount of honey or molasses works fine — molasses gives a slightly darker crust and a more pronounced flavor, honey is milder. Don’t skip the sweetener in the boiling water entirely; it affects both color and crust.
- Bread flour: If you’re out, all-purpose flour is the only practical substitute. Add an extra minute or two of kneading to develop as much gluten as possible.
- Toppings: Everything bagel seasoning, sesame seeds, and poppy seeds are the classics. Coarse salt alone is completely respectable — skip the fancy seed mix if you don’t have it, not worth a special trip to the store.
- Active dry yeast: Instant yeast works here too. Use the same amount and you can skip the 5–10 minute proofing step — just mix it straight into the flour.
Leftovers and make-ahead
Freshly baked bagels are best the day they’re made, but they keep well at room temperature in a sealed bag for up to two days. After that, texture drops off fast — refrigerating them actually speeds up staling, so go straight to the freezer if you’re not eating them within two days. Slice before freezing so you can pull individual halves straight from the freezer to the toaster. Frozen bagels keep well for up to three months. To reheat a whole unsliced bagel, run it briefly under cold water, then bake at 375°F for about 10 minutes — it comes out close to fresh-baked.
If something goes sideways
- Bagels are spreading flat instead of holding their shape: The dough is too soft or the second rise went too long. Make sure you’re using bread flour and measure it by spooning into the cup rather than scooping. If the shaped bagels look puffy and slack before boiling, reduce the second rise next time.
- The holes are closing up during baking: You didn’t stretch the holes wide enough during shaping. They shrink significantly in the oven. Aim for a hole that looks almost too big — about 2 to 3 inches across — before boiling.
- Crust is pale and soft instead of golden and crisp: Your oven may run cool, or the egg wash was too thick. Make sure the oven is fully preheated. The egg wash should be thin and even; a pastry brush works better than spooning it on.
- Bagels are sticking to the parchment after boiling: Wet dough sticks to wet parchment. Let the boiled bagels drain on a clean kitchen towel for 30 seconds before placing them on the lined baking sheet, or lightly oil the parchment.
- Dense, gummy interior: They were underbaked. The outside can look done while the inside is still raw. Bake until the crust is deep golden brown — not just light gold — and an instant-read thermometer in the center reads around 200°F.
Homemade New York-Style Bagels
Equipment
- Mixing bowl
- Stand mixer with dough hook
- Baking sheet
- Parchment paper
- Large Pot
- Slotted spoon
- Kitchen scale (optional but recommended)
Ingredients
For the Bagel Dough:
- 1 ½ cups warm water about 110°F (43°C)
- 2 ¼ teaspoons active dry yeast or 1 packet
- 1 tablespoon granulated sugar helps activate the yeast
- 4 cups bread flour plus extra for kneading
- 1 ½ teaspoons sea salt fine grain
For Boiling & Topping:
- 2 tablespoons barley malt syrup for authentic flavor; substitute honey or molasses
- 1 large egg white for egg wash, lightly beaten with 1 tbsp water
- 3 tablespoons toppings of choice e.g., sesame seeds, poppy seeds, everything bagel spice
Instructions
- Activate the Yeast: In a large mixing bowl, whisk together warm water, sugar, and yeast. Let it sit for 5–10 minutes until bubbly and foamy—this signals active yeast.
- Make the Dough: Add bread flour and salt to the yeast mixture. Using a stand mixer fitted with a dough hook, knead on medium for 8–10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. If mixing by hand, knead for approximately 12 minutes.
- First Rise: Shape the dough into a ball and place in a clean bowl, lightly oiled. Cover with a damp towel and let it rise at room temperature for 60–75 minutes or until doubled in size.
- Divide and Shape: Punch down the risen dough and divide into 8 equal portions. Shape each into a ball, then poke your finger through the center to form a hole. Gently stretch into a bagel shape 2–3 inches wide. Place on parchment-lined baking sheets.
- Second Rise: Cover loosely with plastic wrap and let the shaped bagels rest for 20–25 minutes. They should puff slightly—this helps with a lighter bite.
- Preheat Your Oven: Preheat the oven to 425°F (218°C). Bring a large pot of water to a boil, then stir in the barley malt syrup.
- Boil the Bagels: Using a slotted spoon, drop 2–3 bagels at a time into the boiling water. Boil 30–45 seconds per side. This step gives bagels their signature chewy crust.
- Brush and Top: Remove boiled bagels to parchment-lined sheet. Brush tops with egg white wash and sprinkle with desired toppings immediately.
- Bake: Bake the bagels at 425°F (218°C) for 20–25 minutes, rotating the tray halfway through. The bagels should be golden brown and sound hollow when tapped.
Notes
- Substitute whole wheat flour for up to 1 cup of the bread flour to add nuttiness.
- If using active sourdough starter, reduce the yeast and allow a longer rise time.
- For shiny bagels, increase the egg wash or try a lye bath (caution: advanced technique).
- Freeze baked bagels individually wrapped to enjoy later.
Nutrition
FAQ
Can I make the dough the night before?
Yes — after the first rise, punch the dough down, cover it tightly, and refrigerate overnight. The next morning, let it sit at room temperature for 20 minutes before dividing and shaping, then proceed with the second rise and boil as normal.
Do I really need a stand mixer?
No, you can knead by hand. Plan on about 12 minutes of steady kneading — the dough should feel smooth and spring back when you poke it. Bagel dough is stiff, so it’s a workout, but it’s doable.
Can I use whole wheat flour?
You can swap up to half the bread flour for whole wheat flour without major issues. Going beyond that makes the dough dense and harder to shape, and the bagels will be noticeably heavier.
My yeast didn’t foam — what happened?
The yeast is either old or the water was the wrong temperature. Water above 120°F kills yeast; below 100°F it won’t activate properly. Check the expiration date on your yeast, and use a thermometer if you’re unsure about the water temp.
How long should I boil them?
About 1 minute per side is standard for a chewy but not overly tough crust. Boiling longer — up to 2 minutes per side — gives a chewier, denser result closer to a traditional New York deli bagel.
Can I freeze the dough or shaped bagels before baking?
Yes — freeze the shaped, unbaked bagels on a baking sheet until solid, then transfer to a freezer bag. When ready to bake, thaw overnight in the fridge, let them come to room temperature, then boil and bake as usual. Don’t boil before freezing.
Try these next
- Rustic Sourdough Focaccia with Rosemary and Sea Salt
- Handmade Flour Tortillas Fresh from Your Home Kitchen
- Fluffy Buttermilk Pancakes: A Classic American Breakfast
- Authentic French Bread: A Crispy Homemade Classic
The salt amount is not correct in metric. It’s about. 4 times too high.
Thanks Angelo, great pick up. Should be about 7 to 8 grams so we have fixed the recipe.
I have used this recipe twice and the bagels turn out perfect every time. I added inclusions and toppings to give away to friends.