New York Style Bagels
These homemade New York style bagels deliver authentic deli quality with a signature crispy exterior and satisfying chewy interior. The traditional boiling technique creates that distinctive shiny crust and dense texture that sets these bagels apart from ordinary bread rolls.
Equipment
- Stand mixer with dough hook attachment - or mix by hand
- Large mixing bowl
- Kitchen scale - optional but helpful for accurate measurements
- Clean kitchen towels - or plastic wrap
- Large stockpot or Dutch oven - at least 8-quart capacity
- Slotted spoon or spider strainer
- Two large baking sheets
- Parchment paper - or silicone baking mats
- Pastry brush
- Cooling rack
- Oven thermometer - optional but recommended for accurate temperature
Ingredients
- 1 1/3 cup warm water - 315ml, 110°F / 43°C
- 2 1/4 teaspoon active dry yeast - 7g, 1 standard packet
- 1 tablespoon granulated sugar
- 4 cup bread flour - 500g, plus extra for dusting
- 2 teaspoon kosher salt
- 1 tablespoon honey - or brown sugar
For Boiling
- 8 cup water - 1.9L
- 2 tablespoon brown sugar - or honey
- 1 tablespoon baking soda
For Topping
- 1 egg - beaten with 1 tablespoon water for egg wash
- everything bagel seasoning - or sesame seeds, poppy seeds, coarse salt, or leave plain
Instructions
- Activate the yeast by adding warm water (110°F/43°C) to your mixing bowl, sprinkling the yeast over the surface, adding 1 tablespoon sugar, and letting it sit for 5-7 minutes until foamy and bubbly.
- Add bread flour, salt, and honey to the yeast mixture and mix with the dough hook on low speed for 2 minutes, then increase to medium and knead for 8-10 minutes until the dough is smooth, elastic, and pulls away from the bowl sides.
- Place the dough in a lightly oiled bowl, cover tightly with plastic wrap or a damp towel, and let rise in a warm spot for 60-90 minutes until nearly doubled in size.
- Punch down the risen dough, divide into 8 equal pieces (about 110g each), roll each piece into a smooth ball, poke a finger through the center to create a hole, then gently stretch and rotate to create a 2-inch (5cm) diameter hole.
- Place shaped bagels on parchment-lined baking sheets, cover loosely with plastic wrap or a towel, and let rest for 15-20 minutes at room temperature. For overnight bagels, refrigerate for 8-12 hours and remove 30 minutes before boiling.
- Fill a large stockpot with 8 cups of water, add brown sugar (or honey) and baking soda, and bring to a rolling boil, then reduce to a steady simmer.
- Preheat oven to 425°F (220°C), gently lower 2-3 bagels into the simmering water and boil for 60-90 seconds on each side, flipping with a slotted spoon, then drain and return to the prepared baking sheets.
- Brush the top and sides of each boiled bagel with egg wash, immediately sprinkle with your chosen toppings, and press gently to adhere.
- Place baking sheets on the middle oven rack and bake for 20-25 minutes, rotating pans halfway through, until deeply golden brown on top and bottom and the internal temperature reaches 200°F (93°C).
- Remove bagels from the oven, transfer to a cooling rack immediately, and let cool for at least 10 minutes before slicing and serving.
Notes
- Flour matters: Bread flour is strongly recommended over all-purpose flour due to its higher protein content (12-14%) which develops more gluten and creates the signature chewy texture. If using all-purpose flour, reduce water by 2 tablespoons.
- Don't skip the boil: The boiling step is non-negotiable for authentic New York style bagels. It gelatinizes the starches on the surface, creating that characteristic shiny, chewy crust and dense interior.
- Make the holes big: Stretch the center hole to at least 2 inches (5cm) in diameter before boiling and baking. The holes naturally shrink significantly during rising and baking, so making them larger than you think necessary is essential.
- Check water temperature: Use a thermometer to ensure the yeast-activating water is exactly 110°F (43°C). Water that's too hot will kill the yeast while water that's too cold won't activate it properly.
- Overnight option: Prepare the dough the night before and let it rest in the refrigerator for 8-12 hours after shaping. This develops deeper flavor and makes for an easier morning baking session.
- Storage: Store cooled bagels in a paper bag at room temperature for up to 2 days. Never refrigerate bagels as this dries them out and accelerates staling. For longer storage, slice and freeze in airtight bags for up to 3 months.
- Reheating: To refresh slightly stale bagels, sprinkle with water and bake at 350°F (175°C) for 5 minutes. Always use a toaster or oven for reheating; microwaving makes bagels rubbery.
- Customizable toppings: Feel free to experiment with different toppings including everything bagel seasoning, sesame seeds, poppy seeds, coarse salt, dried minced onion, or even cinnamon sugar for a sweet variation.
- Flavor variations: Add 1 tablespoon ground cinnamon and 3/4 cup raisins to the dough for cinnamon raisin bagels, or incorporate 1 cup shredded Asiago cheese, diced jalapeños, or fresh blueberries before shaping.