Homemade New York-Style Bagels

Elijah Grounds

Biting into a freshly made, golden-crusted New York-style bagel is a revelatory experience. This classic breakfast bread has its origins in Eastern Europe but was perfected in the Jewish communities of New York City. With their signature chewy interior and glossy, crisp crust, these homemade bagels transform a simple morning into a special occasion. This recipe captures that magic at home with straightforward techniques and pantry staples—perfect for weekend baking or elevating your daily breakfast ritual.

4 from 1 vote

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Prep Time 2

Cook Time 25

Total Time 2 25

Course Bread

Cuisine American

Servings bagels

Calories 270 kcal

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

Calories: 270kcalCarbohydrates: 52gProtein: 9gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 447mgPotassium: 94mgFiber: 2gSugar: 6gVitamin A: 2IUVitamin C: 0.03mgCalcium: 41mgIron: 1mg

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