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Home >> Recipes >> Bread

Easy Bagels Recipe | New York-Style Bagel Recipe

Published: Feb 22, 2021 · Modified: Mar 23, 2024 by Jyoti Behrani · This post may contain affiliate links · 11 Comments

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Bagels Recipe: These homemade New York-style Bagels are just like the ones you get in New York City. Perfect crisp, golden brown from the outside, chewy and fluffy from the inside.

These homemade bagels are easy to make. In just 5- easy steps, make these best New York-style bagel at home and enjoy them with your loved ones!!

bagels recipe

Freshly baked homemade bagels are perfect for your weekend brunch! Homemade bagels are perfectly crisp on the outside and soft, and fluffy from the inside.

It has a chewy, slightly dense texture, just like the ones you get in New York City. The right balance of flavors and 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-step, flawless recipe for the best New York Style bagel. Make them today right in the comfort of your home and enjoy these beauties!!

If you love homemade bread, try these English muffins, they are so good! We love it with this 3-ingredient, no pectin, homemade Strawberry Jam!

This sweet and tangy, Indian-inspired Apple Cranberry Chutney goes well with Brioche Rolls [Dinner Rolls]

Jump to:
  • Ingredients for recipe for bagels (New York-style bagel)
  • How to make New York-style bagels?
  • Toppings for New York-style Bagels
  • Bagel variations for New York-style bagel recipe
  • Instructions for make-ahead dough
  • How to freeze the dough
  • Pro tips for bagels recipe | New York-style bagels recipe
  • Frequently Asked Questions
  • More Bread Recipes
  • Easy Bagels Recipe | New York-Style Bagel Recipe

What is bagel?

A bagel is a bread, originating in the Jewish communities of Poland, made from yeasted dough, and shaped into a form of a ring. It was introduced in the 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 on the outside, and dense, chewy from the inside.

Bagels come in many varieties and flavors, from plain bagels to the ones topped with a variety of seeds such as sesame seeds, poppy seeds, etc.

Pic Shown: New York-style Bagels Recipe

recipe for bagels

Ingredients for recipe for bagels (New York-style bagel)

For the bagel dough:

  • Bread flour
  • sugar 
  • Active Dry Yeast
  • Everything Bagel Seasoning, homemade or store-bought
  • lukewarm water
  • salt

For the water bath:

  • water
  • baking soda or barley malt syrup

Homemade Everything Bagel Seasoning Recipe

  • 2 tablespoon dried onion flakes
  • 2 tablespoon dried garlic flakes
  • 1 tablespoon poppy seeds
  • 2 tablespoon white sesame seeds
  • 1 tablespoon black sesame seeds
  • ½ tablespoon flakey salt

Pic Shown: Easy bagel recipe | New York-style Bagel Recipe

recipe for bagel

How to make New York-style bagels?

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

  1. Prepare the dough | By hand or using a Stand Mixer
  2. First proofing | Tradition or using an Instant Pot
  3. Divide the dough & second proofing
  4. Water bath
  5. Bake bagel

Directions for New York-style Bagel recipe

Step 1: Prepare the dough | By hand or using a Stand Mixer

In a cup, stir in warm water [100* – 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 a stand mixer, add flour, salt, and yeast mixture. Using a 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 to a lightly floured work surface. Knead the dough until it is soft, and 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 teaspoons 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 an Instant Pot for proofing, place the dough in the greased inner pot, and turn it once to grease the top. Place the 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 a 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 the 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 them in a warm place, for 20 minutes or until it doubles in size.

Step 4: Water bath

While the dough is resting, preheat 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 doubled 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 your second-hand index finger rotate, to stretch the dough to form a one-inch hole. (*refer to a 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 halfway through. Carefully, remove the bagels with the help of a spider strainer and place them on a greased baking sheet.

Repeat the process with the remaining bagels.

Step 5: Bake bagel

Apply egg wash to 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!!

Pic Shown: Recipes for bagels | New York-style bagel

recipes for bagels

Toppings for New York-style Bagels

Cream Cheese is my favorite way to enjoy this New York-style bagel. Simple and amazing! However, you can dress your bagel whichever way you like it, possibilities are endless.

  • cream cheese
  • Poached or pan-fried eggs,
  • avocado mash, loaded with fresh veggies, smoked salmon, and capers.
  • cream cheese & Apple Cranberry Chutney
  • Strawberry Jam
  • Tomato Chutney

Bagel variations for New York-style bagel recipe

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, and plant protein. I always have white sesame seeds in my pantry and it makes them easy to use 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 that 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 some Jalapeno pepper to jazz it up. Love the cheese and Jalapeno pepper combo!!

Garlic bagel

Bake the bagel for 20-22 minutes, and remove the bagels from the oven. Brush bagels with some milk, sprinkle dried garlic flakes and some coarse salt. Return the bagels to the oven, and 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!!

Pic Shown: recipe of bagels | New York-style Bagel

recipe of bagels

Instructions for make-ahead dough

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

How to freeze the dough

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

Pro tips for bagels recipe | New York-style bagels recipe

For measuring the flour, do not scoop the flour, instead, lightly fill the measuring cup with the flour, and level it with the 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 teaspoons 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 overproof 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!!

bagel recipes

Frequently Asked Questions

How to measure flour the right way?

It is important to measure the flour using the 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, and fill the cup slightly over the rim. Now, level the flour using the 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 teaspoons 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, and elastic, springs back when you poke your finger, and won’t be sticky. If the dough does not pass this simple test, it means it needs more kneading.

Here are a 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.

bagels recipe

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 rise.

Why is my dough too sticky?

Too much liquid can cause sticky dough. Also, if you use cold, or room temperature milk, it can result in the leaking of glutens, causing the dough to be sticky.

Why is my dough too tight?

When using a stand mixer chances are that you overworked the dough. The change in the 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 holes 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 before baking, add to the chewy texture of the bagels. For a slightly 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 bagels?

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

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

recipe bagel

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Easy Bagels Recipe | New York-Style Bagel Recipe

Jyoti Behrani
Bagels recipe: In just 5- easy steps, make these best New York-style bagels at home and enjoy them with your loved ones!!
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Proof TIme 1 hour hr
Total Time 1 hour hr 40 minutes mins
Course Breakfast, Breakfast/Brunch
Cuisine American
Servings 8 large size bagels
Calories 237 kcal

Equipment

  • Stand Mixer

Ingredients
  

Ingredients for recipe for bagels (New York-style bagel)

For the bagel dough:

  • 4 cups (525 g) Bread flour
  • 1 tablespoon Active Dry Yeast
  • 1 tablespoon sugar
  • 1 ⅓ cup lukewarm water
  • 1 ½ teaspoon salt
  • Everything Bagel Seasoning, homemade or store-bought

For the water bath:

  • 8 cups water
  • ½ tablespoon baking soda or barley malt syrup

For Homemade Everything Bagel Seasoning Recipe

  • 2 tablespoon dried onion flakes
  • 2 tablespoon dried garlic flakes
  • 1 tablespoon poppy seeds
  • 2 tablespoon white sesame seeds
  • 1 tablespoon black sesame seeds
  • ½ tablespoon flakey salt

Instructions
 

Directions for New York-style Bagel recipe

    Step 1: Prepare the dough | By hand or using a 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 a stand mixer, add flour, salt, and yeast mixture. Using a 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 to 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 teaspoons 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 the 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 a 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 the 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 them 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 doubled 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 your second-hand index finger rotate, to stretch the dough to form a one-inch hole. (*refer to a 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 halfway through. Carefully, remove the bagels with the help of a spider strainer and place them on a greased baking sheet.
    • Repeat the process with the remaining bagels.

    Step 5: Bake bagel

    • Apply egg wash to 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 Bagel
    2. Frequently Asked Questions
    3. Instructions For Making Ahead Dough
    4. Instructions To Freeze The Dough

    Nutrition

    Nutrition Facts
    Easy Bagels Recipe | New York-Style Bagel Recipe
    Amount per Serving
    Calories
    237
    % Daily Value*
    Fat
     
    3
    g
    5
    %
    Saturated Fat
     
    0.4
    g
    3
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Sodium
     
    452
    mg
    20
    %
    Potassium
     
    110
    mg
    3
    %
    Carbohydrates
     
    49
    g
    16
    %
    Fiber
     
    2
    g
    8
    %
    Sugar
     
    2
    g
    2
    %
    Protein
     
    9
    g
    18
    %
    Vitamin A
     
    2
    IU
    0
    %
    Vitamin C
     
    1
    mg
    1
    %
    Calcium
     
    67
    mg
    7
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Disclaimer

    Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

    Tried this recipe?Mention @livingsmartandhealthy or tag #livingsmartandhealthy
    Follow Me On PinterestFollow @livingsmartandhealthy!

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    Comments

    1. Helen says

      April 06, 2021 at 1:44 pm

      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!! ?? ??

      Log in to Reply
      • Jyoti Behrani says

        April 06, 2021 at 3:48 pm

        Awesome!! I am so glad to you found my recipe helpful.

        Log in to Reply
    2. Julie says

      April 17, 2021 at 3:56 pm

      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!

      Log in to Reply
      • Jyoti Behrani says

        April 17, 2021 at 4:18 pm

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

        Log in to Reply
    3. HEATHER PERINE says

      December 02, 2021 at 11:57 pm

      5 stars
      Love bagels..can't wait to make a homemade bagel especially with everything bagel seasoning YUM!

      Log in to Reply
    4. David says

      December 03, 2021 at 12:22 am

      5 stars
      Wow, impressive, you have replicated a classic NYC bagel perfectly, it seems! I know folks that get accustomed to the New York bagels definitely look down upon bagels elsewhere...so the best solution is to follow your recipe!

      Log in to Reply
      • Jyoti Behrani says

        December 03, 2021 at 9:36 pm

        Thank you David. I'm so glad you found my post helpful.

        Log in to Reply
    5. Jessica Formicola says

      December 03, 2021 at 1:08 am

      5 stars
      This is the best bagel recipe I've ever tried! They turn out perfectly every time!

      Log in to Reply
      • Jyoti Behrani says

        December 03, 2021 at 9:38 pm

        Hi Jessica, I’m so happy to hear this! You’re so welcome!

        Log in to Reply
    6. Valerie says

      December 03, 2021 at 1:35 am

      5 stars
      Everything is my favorite type of bagel, soooo good! This is very similar to a recipe used in a bagel store I used to work in.

      Log in to Reply
      • Jyoti Behrani says

        December 03, 2021 at 9:36 pm

        Hi Valerie, I'm so glad you liked my recipe 🙂

        Log in to Reply
    5 from 7 votes (1 rating without comment)

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    Hi, I'm Jyoti!

    Glad to meet you! Here you will find quick and easy weeknight dinners to more complex dishes for special occasions. I love cooking with fresh, seasonal ingredients.

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