Make your favorite New York style bagels at home with this easy, reliable recipe. Customize with your favorite toppings or mix-ins to create the perfect bagel.
I love starting the day with a warm, freshly baked bagel. Making bagels at home is more fun than buying them, and it lets you control ingredients, flavors and cost. This New York style bagel recipe is straightforward and forgiving, so it’s great for beginners. You can add sesame seeds, poppy seeds or any topping you prefer, and you can easily swap half the bread flour for whole wheat if you want a heartier loaf.
The only part that felt a bit tricky at first was shaping perfectly round dough balls, but I found that a little imperfection gives bagels character without affecting the taste. If you want toppings to stick, brush the bagels with an egg wash before sprinkling. For whole wheat versions, substitute up to half the bread flour with whole wheat; I haven’t tested 100% whole wheat, so results may vary.
Things that go great with fresh New York style bagels:
- Jam
- Cream cheese
- Butter
- Lox
- Peanut butter
- Eggs and cheese
- Everything bagel seasoning — or anything you love!
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Recipe Card
New York Style Bagels Recipe
10 mins
30 mins
1 hr 40 mins
2 hrs 20 mins
Breakfast
American
8 bagels
Ingredients
- 3 ½ cups (455 g) bread flour, plus extra for kneading
- 1 ½ teaspoons sea salt
- 2 teaspoons active dry yeast
- 1 ½ tablespoons sugar
- 1 ¼ cup (296 mL) very warm water
- 2–3 tablespoons oil (olive oil recommended)
- 1 egg plus 1 tablespoon cold water for egg wash (optional, for toppings)
Instructions
- In a medium bowl, combine the bread flour and sea salt.
- In a smaller bowl, combine the active dry yeast and sugar. Add half the warm water and let sit for five minutes to proof. Stir until the yeast and sugar dissolve.
- Make a well in the flour and add the yeast mixture and the remaining water. Mix until a round dough forms. The dough should be firm and slightly moist, not overly sticky.
- Turn the dough onto a floured surface and knead for 5–10 minutes, adding flour a little at a time until the dough is firm and smooth.
- Oil a large bowl and coat the dough with a thin layer of oil. Place the dough in the bowl.
- Cover the bowl with a damp tea towel and let the dough rise in a warm place for about 1 hour, until it has roughly doubled.
- Punch the dough down to deflate it and let it rest for 10 minutes.
- Divide the dough into 8 pieces, trying to keep them as even as possible.
- Form each piece into a smooth ball by rolling it between your hand and the counter.
- Dust a finger with flour and poke a hole through the center of each ball. Stretch the hole until it is about half the diameter of the ball to create the bagel shape.
- Lightly oil a baking sheet and arrange the bagels on it. Cover with a tea towel and let them rise for 10 minutes.
- Bring a pot of water to a gentle boil, then reduce heat to maintain a soft simmer. Preheat the oven to 425°F (220°C).
- Boil as many bagels at a time as will comfortably fit without crowding. Simmer each side for 1–2 minutes, turning once so both sides cook.
- Return the bagels to the baking sheet. If using toppings, brush the tops with the egg wash (egg plus 1 tablespoon cold water) and sprinkle your toppings.
- Bake for 18–20 minutes, until golden brown.
- Transfer to a wire rack to cool slightly before serving.
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