New York Style Bagel

  • Post last modified:February 22, 2021
  • Post author:
  • Post comments:4 Comments

 This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Thank you for your support!

Sharing is caring!

Homemade New York Style bagels are just like the ones you get in New York city. Perfect crisp, golden brown from outside, chewy and fluffy from inside. These homemade bagels are easy to make. In just 5- easy steps, make these best New York Style bagel at home and enjoy with your loved ones!!

 

Easy Bagel Recipe

 

Freshly baked homemade bagels are perfect for your weekend brunch! Homemade bagels are perfect crisp from outside and soft, fluffy from inside. It is chewy, slightly dense texture, just like the ones you get in New York city. Right balance of flavors, texture makes them my go to recipe for homemade bagels. Bang on flavors!!

This recipe is inspired by my trip to New York city, where I had my first bagel. Love at first sight, LOL!! 🙂 They were amazing and I always wanted to recreate the same at home. Sharing my easy, 5-steps, flawless recipe for the best New York Style bagel. Make them today right in the comfort of your home and enjoy these beauties!!

WHAT IS BAGEL

A bagel is a bread, originating in the Jewish communities of Poland, made from yeasted dough, shaped into a form of ring. It was introduced in US in the late 19th century. Before baking the bagels, it is briefly boiled in water with some baking soda or barley malt syrup. It is brown, crusty from outside and dense, chewy from inside. Bagels come in many variety and flavors, from plain bagels to the one topped with variety of seeds such sesame seeds, poppy seeds, etc.

 

Easy Bagel Recipe

 

INGREDIENTS FOR NEW YORK STYLE BAGELS

FOR THE DOUGH

4 cups (525 g) Bread flour

 1 tablespoon sugar 

1 tablespoon Active Dry Yeast

1 1/3 cup lukewarm water

Everything Bagel Seasoning, homemade or store-bought

1 1/2 teaspoon salt

FOR THE WATER BATH

8 cups water

1/2 tablespoon baking soda or barley malt syrup

HOMEMADE EVERYTHING BAGEL SEASONING

2 tablespoon dried onion flakes

2 tablespoon dried garlic flakes

1 tablespoon poppy seeds

2 tablespoon white sesame seeds

1 tablespoon black sesame seeds

1/2 tablespoon flakey salt

 

Homemade New York Style Bagel

 

 

HOW TO MAKE NEW YORK STYLE BAGEL

It is extremely straightforward and relatively easy to make, New York Style bagels at home. Follow my foolproof recipe and make this gourmet style bagels in just 5 easy steps.

1. PREPARE THE DOUGH [BY HAND OR USING STAND MIXER]

2. FIRST PROOFING [TRADITIONAL OR USING INSTANT POT]

3. DIVIDE THE DOUGH & SECOND PROOFING

4. WATER BATH

5. BAKE BAGEL

DIRECTIONS FOR NEW YORK STYLE BAGEL

RECOMMENDED PRODUCTS

Click on the image (Amazon links) for details.

 

STEP 1: PREPARE THE DOUGH [BY HAND OR USING STAND MIXER]

In a cup, stir in warm water [100*F – 110* F], sugar, and yeast. Let the mixture stand for 10 minutes, or until it turns frothy, and doubles in volume.

Note: If the yeast is active, the mixture turns frothy, and doubles in volume. If the mixture does not double in size, start the process again with fresh yeast.

Into the bowl of stand mixer, add flour, salt, and yeast mixture. Using dough hook attachment, knead for 5-7 minutes, or until the dough is smooth and elastic (dough will start to leave the sides of the bowl and form into a ball).

Note: If you are kneading by hand, the dough will be very sticky at first. Transfer the dough on a lightly floured work surface. Add knead the dough until it is soft, elastic, springs back when pressed, and is not sticky, around 15-20 minutes.

OPTIONAL: If the dough feels too sticky, add some flour and if it is too dry, add 1-2 teaspoon of warm water, and knead the dough, until it is nice, and soft.
Shape the dough into a ball and place it in a greased bowl.

STEP 2: FIRST PROOFING

Place the dough in a greased bowl and turn it once to grease the top.

Cover the bowl with a kitchen towel, and place it in a warm place, for 60-90 minutes or until it doubles in volume.

If using Instant Pot for proofing, place the dough in the greased inner pot, and turn it once to grease the top. Place lid, and cover the pot. Turn ON YOGURT (normal) for 30 minutes.

Note: I used a glass lid that fits, to cover the inner pot.

STEP 3: DIVIDE THE DOUGH & SECOND PROOFING

Lightly grease a ( 9 * 12 ) inch baking sheet.

Transfer the dough onto work surface and deflate it. Divide the dough into 8 equal pieces. Cover the pieces with a damp kitchen towel, while you work with a single piece.

Note: You can use a kitchen scale to precisely divide the dough into equal pieces.

Take a piece of dough ball, gather all the edges, and tuck them in the center. Turn the dough, seam side down, and roll it into a smooth ball.

Place the rolled dough ball, seam side down, onto a baking dish. Cover with a damp kitchen towel while you roll the rest of the balls.

Cover the dough balls with a damp kitchen towel, and place it in a warm place, for 20 minutes or until it doubles in size.

STEP 4: WATER BATH

While the dough is resting, pre-heat the oven to 425 F. Fill a large pot or Dutch oven with water. Bring the pot to a boil, reduce and let it simmer.

Once the dough balls have double in volume, shape the dough. Using your index finger, poke a hole through the center of the dough ball. Now, hold the dough on one hand of your index finger, and with second hand index finger rotate, to stretch the dough to form a one inch hole. (*refer to recipe video for step by step)

Place the rolled bagel onto a greased baking sheet, and cover it with a damp kitchen towel. Repeat the process with the remaining dough balls.

Gently place 2-3 bagels in the simmering water, and boil for 2 minutes, turning half way through. Carefully, remove the bagels with the help of spider strainer and place it on a greased baking sheet.

Repeat the process with the remaining bagels.

STEP 5: BAKE BAGEL

Apply egg wash on the bagels. Sprinkle or dip the bagels in the seasoning mix and place them on a baking sheet.
**refer to the post below, for more BAGEL VARIATIONS

Bake for 20-22 minutes, or until golden brown.

Transfer the bagels onto a cooling rack, and allow them to cool completely. Bagels taste best the next day. Enjoy!!

 

Easy Bagel Recipe

 

TOPPINGS FOR BAGEL

Cream Cheese, is my favorite way to enjoy this New York Style bagel. Simple and absolutely amazing! However, you can dress your bagel whichever way you like it, possibilities are endless. Poached or pan fried eggs, avocado mash, loaded with fresh veggies, or smoked salmon, capers.

BAGEL VARIATIONS

In this recipe I used Everything Bagel seasoning to flavor my bagels. However, You can flavor your bagels in many different ways. Here are some of the ways, I like to flavor my bagels:

SESAME SEED BAGELS: Easily available, and a great source of fiber, plant protein. I always have white sesame seeds in my pantry and it makes it easy to use it in cooking. Sprinkle or dip the egg washed bagels with some seeds, and bake.
You can also use black sesame seeds, chia seeds, pumpkin seeds, flax seeds or even a combination of seeds work great.

POPPY SEEDS: These tiny little black seeds, are loaded with nutrients and absolute taste buster. I thoroughly enjoy these poppy seeds on my bagels. Sprinkle or dip the egg washed bagels with some poppy seeds, and bake.

CHEESE BAGEL: Love Cheese? Well, here’s where you can add as much or as little cheese to your bagel and enjoy it. I love Asiago, cheddar cheese topped bagels, they taste amazing. Generously, sprinkle some cheese on egg washed bagels. I also like to add to some Jalapeno pepper to jazz it up. Love the cheese and Jalapeno pepper combo!!

GARLIC BAGEL: Bake the bagel for 20-22 minutes, remove the bagels from the oven. Brush bagels with some milk, sprinkle dried garlic flakes, some coarse salt. Return the bagels into the oven, bake for 2 minutes or so.

ONION BAGEL: Just like garlic, dried onion flakes, with some coarse salt make a great addition to the bagel.

SIMPLY SALT: Love the salty bagels? Sprinkle some coarse salt on egg washed bagels, bake and enjoy it with your favorite cream cheese. My kids love these salty bagels with some strawberry cream cheese. YUM!!

 

Easy Bagel Recipe

 

INSTRUCTIONS FOR MAKE AHEAD DOUGH

Prepare the dough as described in STEP 1. Place the dough in an lightly greased, air-tight container and place it in the refrigerator. The dough will rise slow overnight in the refrigerator. In the morning, remove the dough and let it sit at room temperature for around 45 minutes or until double in volume. Continue with STEP 3.

INSTRUCTIONS TO FREEZE THE DOUGH

Follow the STEP 1 & STEP 2. After first proofing, deflate the dough, wrap it tightly in a plastic wrap, and then with aluminum foil. Place it in a freezer safe, Ziploc bag and freeze it for up to 3 months. Thaw overnight in the refrigerator, or on a kitchen counter. Continue with STEP 3.

PRO TIPS FOR PERFECT NEW YORK STYLE BAGELS

For measuring the flour, do not scoop the flour, instead lightly fill the measuring cup with the flour, and level it with back of the spoon. See FAQ – HOW TO MEASURE FLOUR RIGHT WAY

If the yeast is active, the mixture turns frothy, and doubles in volume. If the mixture does not double in size, start the process again with fresh yeast.

Check the consistency of the dough after kneading it for 4-5 minutes. If it feels too sticky, add some flour and if it is too dry, add 1-2 teaspoon of warm water, and knead the dough, until it is nice, and soft.

Do not over-knead the dough. As soon as the dough is soft, elastic, springs back when pressed, and is not sticky. You know the dough is kneaded well.

Proof the dough until it becomes double in volume, do not over proof it.

Cover the dough with a damp kitchen towel at all times. The dough dries out very quickly.

Grease the baking sheet or else the bagels might stick to the baking sheet.

Don’t worry if the shaped bagel looks slightly wrinkly, it will look good once baked.

Allow the bagels to cool completely before serving. Bagels taste great the next day!!

 

Easy Bagel Recipe

 

FREQUENTLY ASKED QUESTIONS

HOW TO MEASURE FLOUR RIGHT WAY

It is important to measure the flour using a right method. To avoid over-measuring, do not scoop the flour straight from the container. First loosen the flour by giving it a good stir with a spoon or a spatula. Next, spoon the flour into the measuring cup, fill the cup slightly over the rim. Now, level the flour using back of the spoon or a knife.

CONSISTENCY OF THE DOUGH

The consistency of the dough is soft, elastic, and non-sticky. When you poke the dough, it springs back and does not stick.

Check the consistency of the dough after kneading it for 4-5 minutes. If it feels too sticky, add some flour and if it is too dry, add 1-2 teaspoon of warm water, and knead the dough, until it is nice, and soft.

HOW LONG DO YOU KNEAD DOUGH

Depending upon the method used for kneading, the time will vary. If you are using a stand mixer to knead the dough, it takes somewhere from 5-7 minutes to knead the dough. If kneading the dough by hand, it takes around 10-15 minutes for a soft, non-sticky dough.

HOW DO I KNOW IF THE DOUGH IS KNEADED ENOUGH

A well kneaded dough will be soft, elastic, springs back when you poke your finger, and it won’t be sticky. If the dough does not pass this simple test, it means it needs more kneading.

Here are few ways you can tell that the dough is kneaded well:

First, it forms into a nice smooth dough, the dough will start to leave the sides of the bowl.

Secondly, poke a finger, and if the dough springs back, and is not sticky, the dough is kneaded well.

Lastly, you can also do a windowpane test. Take a small piece of dough, and stretch it as thin as possible. If the dough does not tear, and you can see a thin layer of dough, it means the dough is kneaded well.

WHY DO YOU KNEAD THE DOUGH

It is important to knead the dough before rising, as kneading develops the gluten in the dough. Gluten is made of long strands of protein, which makes the dough stretchy. The stretchy dough can hold the bubbles created by the yeast, thus making the dough to rise.

WHY IS MY DOUGH TOO STICKY

Too much liquid, can cause a sticky dough. Also, if you used cold, or room temperature milk, it can result in leaking of gluten’s, causing the dough to be sticky.

MY DOUGH IS TOO TIGHT

When using a stand mixer chances are that you overworked the dough. The change in composition of gluten molecules, results in a non-stretchy dough.
Overworked dough often feels too tight, and tough and breaks when you try to pull, or roll.

WHY IS THERE A HOLE IN A BAGEL

Mainly two reasons, why bagels have hole in them. First, the hole in the middle of the bagel allows for even cooking and baking of the dough.

Second, the hole in the bagel makes it easier to transport, as it can be stacked easily onto wooden dowels.

WHY ARE BAGELS BOILED BEFORE BAKING

Boiling bagels briefly prior to baking, adds to the chewy texture of the bagels. For slight chewy texture, boil the bagels for 1 minute on each side.

For extra chewiness, boil it for 2 minutes on each side.

HOW TO STORE BAGEL

Once the bagel cools completely, place it in a Ziploc bag, or in a air-tight container. Bagels lasts for few days at room temperature or up to a week in the refrigerator.

Bagels freezes beautifully. Store it in a freezer friendly storage bags or container, and it will last for couple of months. Defrost, toast, and enjoy New York Style Bagel.

 

Easy Bagel Recipe

 

TRIED THIS RECIPE ?

★ If you tried this recipe, I would love to hear your feedback. Please rate the recipe and/or leave a comment below.

Follow me on  Facebook Pinterest Instagram for all the latest on my blog!! Subscribe to my YoutubeChannel for easy and delicious video recipes. Happy Cooking!!

SOME MORE BREAD RECIPES FROM BLOG!! 

CHOCOLATE BABKA [Post includes 16 different sweet and savory filling ideas] 

STAR BREAD

 HONEY OAT BREAD

HOMEMADE NAAN BREAD [GARLIC NAAN]

BRIOCHE ROLLS [DINNER ROLLS]

 

Print Pin
5 from 2 votes

New York Style Bagel Recipe

Homemade New York Style bagels are just like the ones you get in New York city. Perfect crisp, golden brown from outside, chewy and fluffy from inside. These homemade bagels are easy to make. In just 5- easy steps, make these best New York Style bagel at home and enjoy with your loved ones!!
Course Breakfast, Breakfast/Brunch
Cuisine American
Keyword bagel, easy bagel recipe, homemade bagel recipe, instant pot recipes, New York Style Bagel
Prep Time 20 minutes
Cook Time 20 minutes
Proof TIme 1 hour
Total Time 1 hour 40 minutes
Servings 8 large size bagels
Author Jyoti Behrani

Ingredients

INGREDIENTS FOR NEW YORK STYLE BAGELS

    FOR THE DOUGH

    FOR THE WATER BATH

    • 8 cups water
    • 1/2 tablespoon baking soda or barley malt syrup

    HOMEMADE EVERYTHING BAGEL SEASONING

    Instructions

    DIRECTIONS FOR NEW YORK STYLE BAGEL

      STEP 1: PREPARE THE DOUGH [BY HAND OR USING STAND MIXER]

      • In a cup, stir in warm water [100*F – 110* F], sugar, and yeast. Let the mixture stand for 10 minutes, or until it turns frothy, and doubles in volume.
        Note: If the yeast is active, the mixture turns frothy, and doubles in volume. If the mixture does not double in size, start the process again with fresh yeast.
      • Into the bowl of stand mixer, add flour, salt, and yeast mixture. Using dough hook attachment, knead for 5-7 minutes, or until the dough is smooth and elastic (dough will start to leave the sides of the bowl and form into a ball).
        Note: If you are kneading by hand, the dough will be very sticky at first. Transfer the dough on a lightly floured work surface. Add knead the dough until it is soft, elastic, springs back when pressed, and is not sticky, around 15-20 minutes.
      • OPTIONAL: If the dough feels too sticky, add some flour and if it is too dry, add 1-2 teaspoon of warm water, and knead the dough, until it is nice, and soft.
      • Shape the dough into a ball and place it in a greased bowl.

      STEP 2: FIRST PROOFING

      • Place the dough in a greased bowl and turn it once to grease the top.
      • Cover the bowl with a kitchen towel, and place it in a warm place, for 60-90 minutes or until it doubles in volume.
      • If using Instant Pot for proofing, place the dough in the greased inner pot, and turn it once to grease the top. Place lid, and cover the pot. Turn ON YOGURT (normal) for 30 minutes.
        Note: I used a glass lid that fits, to cover the inner pot.

      STEP 3: DIVIDE THE DOUGH & SECOND PROOFING

      • Lightly grease a ( 9 * 12 ) inch baking sheet.
      • Transfer the dough onto work surface and deflate it. Divide the dough into 8 equal pieces. Cover the pieces with a damp kitchen towel, while you work with a single piece.
        Note: You can use a kitchen scale to precisely divide the dough into equal pieces.
      • Take a piece of dough ball, gather all the edges, and tuck them in the center. Turn the dough, seam side down, and roll it into a smooth ball.
      • Place the rolled dough ball, seam side down, onto a baking dish. Cover with a damp kitchen towel while you roll the rest of the balls.
      • Cover the dough balls with a damp kitchen towel, and place it in a warm place, for 20 minutes or until it doubles in size.

      STEP 4: WATER BATH

      • While the dough is resting, pre-heat the oven to 425 F. Fill a large pot or Dutch oven with water. Bring the pot to a boil, reduce and let it simmer.
      • Once the dough balls have double in volume, shape the dough. Using your index finger, poke a hole through the center of the dough ball. Now, hold the dough on one hand of your index finger, and with second hand index finger rotate, to stretch the dough to form a one inch hole. (*refer to recipe video for step by step instructions)
      • Place the rolled bagel onto a greased baking sheet, and cover it with a damp kitchen towel. Repeat the process with the remaining dough balls.
      • Gently place 2-3 bagels in the simmering water, and boil for 2 minutes, turning half way through. Carefully, remove the bagels with the help of spider strainer and place it on a greased baking sheet.
      • Repeat the process with the remaining bagels.

      STEP 5: BAKE BAGEL

      • Apply egg wash on the bagels. Sprinkle or dip the bagels in the seasoning mix and place them on a baking sheet.
        **refer to the post below, for more BAGEL VARIATIONS
      • Bake for 20-22 minutes, or until golden brown.
      • Transfer the bagels onto a cooling rack, and allow them to cool completely. Bagels taste best the next day. Enjoy!!

      HOW TO SERVE BAGEL

      • Apply some generous amount of cream cheese, or dress it with your favorite topping. Enjoy homemade New York Style bagels!

      Video

      Notes

      Please refer to the recipe post for the following:
      1. PRO TIPS FOR PERFECT NEW YORK STYLE BAGELS
      2. FREQUENTLY ASKED QUESTIONS
      3. INSTRUCTIONS FOR MAKE AHEAD DOUGH
      4. INSTRUCTIONS TO FREEZE THE DOUGH

       

      Jyoti Behrani

      Hello!! Welcome to my blog, my journey Living Smart and Healthy! Cook with me easy and authentic Indian food and around the globe. Will be sharing tips and tricks on easy authentic cooking, without spending hours in the kitchen or comprising on authentic flavors. Keeping things simple and healthy is what I am all about. Life is simple, so lets keep cooking simple too!!

      This Post Has 4 Comments

      1. Helen

        5 stars
        Made these today and they turned out perfect! Thanks for the foolproof recipe! The entire process felt like a breeze and the bagels turned out great!! 👍🏾 👌🏾

      2. Julie

        5 stars
        I made these for Easter Sunday and they turned out perfect! I’m doing them again today. Though there are a number of steps and you need to be able to have the time to follow the process, they are not difficult. Just follow the recipe!

        1. Jyoti Behrani

          Great! I am so glad you liked my recipe 🙂 Thanks for sharing your feedback!

      Leave a Reply

      Recipe Rating