How to Make Chewy New York-Style Bagels at Home
There’s something magical about biting into a fresh, warm bagel with a perfectly chewy texture and a slightly crispy crust. While New York City is famous for its bagels, you don’t have to book a flight to the Big Apple to enjoy this iconic breakfast treat. With some patience and the right technique, I will show you how to make chewy New York-style bagels at home.
It’s easier than you think. In this post, I will walk you through every step of the process, from mixing the dough to achieving that perfect golden-brown finish.
I always give instructions with step-by-step photos in my posts just in case some readers have questions. But if you are just here for the recipe, click the JUMP TO RECIPE tab under the title and it will take you straight there. You can also print the recipe card with full instructions or you can click one of the SHARE BUTTONS and save it for later!
The Secret to Authentic New York-Style Bagels
What sets New York bagels apart from other varieties? It’s a combination of factors:
1. High-gluten flour for chewiness
2. Overnight fermentation for flavor development. This is totally optional, but letting the dough sit in the refrigerator overnight gives the bagels wonderful flavor!
3. Boiling in water with barley malt syrup or honey before baking
4. High-temperature baking for a crisp exterior
By following these key principles, you’ll be able to recreate that authentic New York bagel experience at home.
Let’s Gather Up the Ingredients
Organizing all of your ingredients ahead of time not only streamlines the cooking process but also ensures you have everything required to complete the dish successfully. You can find the exact amounts in the recipe card below.
For the bagel dough:
- Bread flour
- Active dry yeast
- Salt
- Brown sugar
- Warm water
For boiling and baking:
- Barley malt syrup or honey (for boiling water)- Barley malt syrup may be hard to find, but you can purchase it on Amazon or specialty food stores. Honey makes a great substitute.
- 1 egg (for egg wash)
- Your favorite toppings (sesame seeds, poppy seeds, dried onion, sea salt, etc.)
Equipment:
- Large bowl for mixing
- Stand mixer with dough hook (optional, but helpful)
- Clean work surface for shaping
- Wooden spoon
- Large pot for boiling
- Baking sheets
- Parchment paper
- Damp kitchen towel
- Airtight container for storage
Now Let’s Get Cooking
Prepare the Dough
Whisk the warm water and yeast together in the bowl of your stand mixer fitted with a dough hook attachment. Cover and allow to sit for 5 minutes. *If you don’t have a stand mixer, simply use a large mixing bowl and mix the dough with a wooden spoon or silicone spatula in the next step.
Add the flour, brown sugar, and salt. Beat on low speed for 2 minutes. The dough is very stiff and will look somewhat dry.
Keep the dough in the mixer and beat for an additional 6-7 full minutes, or knead by hand on a lightly floured surface for 6-7 full minutes.
If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough.
After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. Alternatively, you can perform the windowpane test: take a small piece of dough and stretch it between your fingers. If it forms a thin, translucent “windowpane” without tearing, the gluten is well-developed and your dough is ready.
Line two large baking sheets with parchment paper or silicone baking mats.
First Rise
Form the dough into a tight ball and place it in a lightly oiled large bowl. Cover with a damp kitchen towel or plastic wrap.
Let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
Shape the New York-Style Bagels
Once the dough has risen, punch it down and turn it out onto a clean work surface.
Divide the dough into 8 equal pieces. A kitchen scale can be helpful for precision.
To shape each bagel, roll the dough piece into a tight ball. Then, use your thumb to poke a hole in the center, gently stretching and shaping the dough into a ring.
Preheat your oven to 425°F (220°C).
Fill a large pot with water and add 1/4 cup of barley malt syrup or honey. Bring the water to a boil.
Gently lower 2-3 bagels at a time into the boiling water using a slotted spoon.
Boil for 1 minute, then flip and boil for another minute. The bagels will puff up slightly.
Remove the boiled bagels with the slotted spoon and place them on the parchment-lined baking sheet.
Add Toppings
Brush the boiled bagels with an egg wash (1 egg mixed with 1 tablespoon of water).
Sprinkle your favorite toppings over the bagels. Classic options include:
- Sesame seeds
- Poppy seeds
- Dried onion or garlic
- “Everything” bagel seasoning
- Sea salt
Baking
Place the baking sheet with the topped bagels into the preheated oven.
Bake for 20-25 minutes, or until the bagels are golden brown and have a crisp exterior.
Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Serving and Storing Your Homemade Bagels
For the ultimate New York bagel experience, serve your homemade bagels while they’re still warm. Slice them in half and top with a generous schmear of cream cheese. Other classic toppings include:
- Butter and jam
- Peanut butter and banana slices
- Avocado and everything bagel seasoning
To store your New York-Style bagels, let them cool completely, then place them in an airtight container. They’ll keep at room temperature for up to 2 days.
For longer storage, slice the bagels and freeze them in a freezer-safe bag for up to 3 months. To reheat, simply toast the frozen bagel slices.
Troubleshooting Tips
Even experienced bakers can run into issues when making bagels. Here are some common problems and how to solve them:
1. Bagels are too dense: This could be due to under-proofing. Make sure you’re giving the dough enough time to rise, both during the initial rise.
2. Bagels are flat or don’t hold their shape: This might be caused by over-proofing.
3. The crust isn’t crispy enough: Try increasing your oven temperature slightly or baking for a few minutes longer.
4. The bagels are misshapen after boiling: Be gentle when placing the bagels in the boiling water and when removing them. Use a slotted spoon for support.
5. The toppings don’t stick: Make sure to apply toppings immediately after boiling while the bagels are still wet, or use an egg wash for better adhesion.
Variations to Try
Once you’ve mastered the basic New York-style bagels, why not experiment with some variations?
Whole Wheat Bagels: Replace up to half of the bread flour with whole wheat flour for a nuttier flavor and added fiber.
Cinnamon Raisin Bagels: Add 1 tablespoon of ground cinnamon and 3/4 cup of raisins to the dough during mixing.
Jalapeno Cheddar Bagels: Mix in 1/2 cup of shredded cheddar cheese and 2 tablespoons of finely chopped jalapenos.
Blueberry Bagels: Gently fold in 3/4 cup of dried blueberries after the initial mixing of the dough.
Pumpernickel Bagels: Replace 1 cup of the bread flour with rye flour and add 2 tablespoons of cocoa powder for color.
FAQ
Q: Can I use all-purpose flour instead of bread flour?
A: While bread flour is preferred for its higher protein content, which contributes to the bagel’s chewiness, all-purpose flour can be used. The texture may be slightly less chewy, but you’ll still get a delicious result.
Q: What if I don’t have barley malt syrup?
A: You can substitute honey or brown sugar in the boiling water. The flavor will be slightly different, but it will still help achieve that characteristic bagel crust.
Q: Can I make the dough in a bread machine?
A: Yes, you can use a bread machine to mix and knead the dough. Use the dough setting and remove the dough after the first rise to shape the bagels.
Q: Why do we boil the bagels before baking?
A: Boiling sets the crust before it goes in the oven. This is what gives bagels their characteristic chewy texture and shiny exterior.
Q: Can I make mini bagels?
A: Absolutely! Simply divide the dough into 16 pieces instead of 8. Reduce the boiling time to 30 seconds per side and watch them closely in the oven as they may bake faster.
Making New York-style bagels at home is a rewarding process that results in a delicious, authentic breakfast or brunch treat. While it takes time and patience, the result is well worth the effort.
Remember, practice makes perfect. Don’t be discouraged if your first batch isn’t exactly like the bagels you remember from your favorite shop. Each time you make them, you’ll learn something new and improve your technique.
So roll up your sleeves, get your ingredients ready, and prepare to fill your RV kitchen with the irresistible aroma of freshly baked bagels. Your weekend brunch game is about to reach a whole new level!
More Breakfast/Brunch Recipes to Try
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New York Bagel Recipe
Equipment
- Stand mixer
- Baking sheets
- Parchment paper or sil pat
- Large pot
- Pastry brush
Ingredients
- 1 1/2 cups warm water (between 100-110°F) 360 ml
- 2 ¾ teaspoons instant or active dry yeast*
- 4 cups bread flour plus more for work surface and hands* 520 grams
- 1 tablespoon packed light or dark brown sugar or barley malt syrup*
- 2 teaspoons salt
- nonstick spray or 2 teaspoons olive oil for coating the bowl
- 1 egg white beaten with 1 tablespoon water for the egg wash
- 2 quarts water for boiling
- 1/4 cup honey (or barley malt syrup)*
Instructions
Prepare the dough
- Whisk the warm water and yeast together in the bowl of your stand mixer fitted with a dough hook attachment. Cover and allow to sit for 5 minutes. *If you don’t have a stand mixer, simply use a large mixing bowl and mix the dough with a wooden spoon or silicone spatula in the next step.
- Add the flour, brown sugar, and salt. Beat on low speed for 2 minutes. The dough is very stiff and will look somewhat dry.
Knead the dough:
- Keep the dough in the mixer and beat for an additional 6-7 full minutes, or knead by hand on a lightly floured surface for 6-7 full minutes. If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise.
- Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until doubled in size.
- Line two large baking sheets with parchment paper or silicone baking mats.
Shape the bagels
- When the dough is ready, punch it down to release any air bubbles. Divide the dough into 8 equal pieces. Shape each piece into a ball. Press your index finger through the center of each ball to make a hole about 2 inches in diameter. Loosely cover the shaped bagels with kitchen towel and rest for a few minutes as you prepare the water bath.
- Preheat oven to 425°F.
Boil the bagels
- Fill a large, wide pot with 2 quarts of water. Whisk in the honey. Bring water to a boil, then reduce heat to medium-high. Drop bagels in, 2-4 at a time, making sure they have enough room to float around. Cook the bagels for 1 minute on each side.
- Using a pastry brush, brush the egg wash on top and around the sides of each bagel. Place 4 bagels onto each lined baking sheet.
- Bake for 20-25 minutes, rotating the pan halfway through. You want the bagels to be a dark golden brown. Remove from the oven and allow bagels to cool on the baking sheets for 20 minutes, then transfer to a wire rack to cool completely.
- Slice, toast, top, whatever you want! Cover leftover bagels tightly and store at room temperature for a few days or in the refrigerator for up to 1 week.
Overnight Make Ahead Instructions:
- Prepare the dough through step 4, but allow the dough to rise overnight in the refrigerator instead of at room temperature for 60-90 minutes. The slow rise gives the bagels wonderful flavor! In the morning, remove the dough from the refrigerator and let the dough rise for 45 minutes at room temperature. Continue with step 5. I don’t recommend shaping the bagels the night before as they may puff up too much overnight.
Freezing Make-Ahead Instructions:
- Baked bagels freeze wonderfully! Freeze them for up to 3 months, thaw overnight in the refrigerator or at room temperature, then warm to your liking. You can also freeze the bagel dough. After punching down the dough in step 6, wrap the dough tightly in plastic wrap, then a layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator, then punch the dough down again to release any air bubbles. Continue with the rest of step 6.
Special Tools:
- Stand Mixer | Baking Sheets | Parchment Paper or Silicone Baking Mats | Large Pot (such as a large 5.5 quart dutch oven) | Pastry Brush
Yeast:
- Use instant or active dry yeast. If using active dry yeast, the rise time may be up to 2 hours. 1 standard packet is about 2 and 1/4 teaspoons, so you will need a little more than 1 packet of yeast.
Bread Flour:
- Bagels require a high protein flour. Bread flour is a must. Here are all my recipes using bread flour if you want more recipes to use it up. All-purpose flour can be used in a pinch, but the bagels will taste flimsy and won’t be nearly as chewy.
*Barley Malt Syrup:
- This ingredient can be a little hard to find, but truly gives bagels that traditional malty flavor we all know and love. Most natural food stores carry it. I offer alternatives such as brown sugar in the dough and honey in the water bath; I’ve made bagels with these alternatives AND with barley malt syrup and honestly love both versions.
Bagel Varieties:
- See blog post above for various topping options. Note that the toppings are added after the egg wash in step 9.
Halve or Double:
- You can halve this dough recipe by simply halving all of the dough ingredients (do not halve the water or honey for the boiling step). No changes to the recipe instructions. For best taste and texture and to not overwhelm your mixer with excess heavy dough, I do not recommend doubling this dough recipe. Instead, make separate batches of dough.