Introduction

New York-style bagels are known for their dense, chewy texture and glossy crust. This classic recipe guides you through making authentic bagels at home, from mixing the dough to boiling and baking for that perfect finish.

Six bagels are placed on a wooden board, arranged in two rows of three. The top row includes two bagels coated in a cinnamon-sugar mix with a light brown, rough surface, and one bagel sprinkled with small blue poppy seeds covering its light golden-brown crust. The bottom row has a plain light golden bagel with a slightly cracked surface, another cinnamon-sugar coated bagel similar to those in the top row, and a poppy seed bagel with small blue seeds densely covering the smooth golden-brown top. The bagels show varied textures including crunchy toppings and soft inner dough. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 teaspoon Salt
1 1/2 tablespoon Granulated Sugar
3 1/2 cup Bread Flour
2 teaspoon Active Dry Yeast
1 1/2 cup Water
Sesame Seeds, to taste
Poppy Seeds, to taste

Instructions

Step 1: In 1 1/2 cups of water, pour in the granulated sugar and active dry yeast without stirring. Let sit for 5 minutes, then stir until the yeast and sugar dissolve.
Step 2: In a large bowl, mix the bread flour and salt. Make a well in the center and pour in the yeast mixture and 1/3 cup of warm water. Stir, adding the remaining water as needed to form a dough.
Step 3: On a floured surface, knead the dough for about 10 minutes until smooth and elastic, incorporating as much flour as needed to make a firm and stiff dough.
Step 4: Lightly oil a large bowl and turn the dough inside to coat. Cover with a damp towel and let rise in a warm place for 1 hour until doubled in size. Punch down and rest for 10 minutes.
Step 5: Divide the dough into 8 equal pieces and shape each into a round ball.
Step 6: Flatten each dough ball gently on the countertop, moving your hand in a circular motion to create a tighter ball.
Step 7: Flour a finger and press into the center of each ball to form a ring. Stretch the hole to about one-third the bagel’s diameter, then place on a lightly oiled baking sheet.
Step 8: Cover the shaped bagels with a damp towel and let rest for 10 minutes.
Step 9: Preheat the oven to 425°F (220°C).
Step 10: Bring a large pot of water to a boil, then reduce heat to maintain a simmer. Using a slotted spoon, lower a few bagels into the water. Once they float, cook for 1 minute on each side.
Step 11: Remove boiled bagels and sprinkle with sesame or poppy seeds. Place them on a parchment-lined baking sheet.
Step 12: Bake for 20 minutes until golden brown and crisp on the outside.
Step 13: Cool on a wire rack, then slice and enjoy with butter or cream cheese.

Tips & Variations

Use bread flour for the best chewy texture. All-purpose flour will work but may result in a softer bagel.
Try topping with everything bagel seasoning or coarse salt for different flavors.
Letting the dough rise overnight in the refrigerator can improve flavor and texture.
For a shiny crust, brush the bagels with an egg wash before adding toppings.

Storage

Store cooled bagels in a paper bag at room temperature for up to 2 days to maintain their crust. For longer storage, freeze them in an airtight bag for up to 3 months. To reheat, toast sliced bagels directly or warm whole bagels in the oven.

How to Serve

Six bagels are placed in two rows of three on a wooden board. The top row contains two bagels with a textured, rough surface and a brownish red topping, while the middle bagel is covered evenly with small blue poppy seeds. The bottom row has a plain light beige bagel without any topping, a bagel with the same brownish red topping in the middle, and another bagel covered fully with blue poppy seeds. All bagels have a golden color and show cracks and rough textures on their surfaces. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Why do bagels need to be boiled before baking?

Boiling bagels sets their crust quickly and helps create the characteristic chewy texture and shiny exterior. It also prevents excessive rising in the oven, giving bagels their dense crumb.

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast for active dry yeast. Use about 25% less instant yeast, and you can add it directly to the flour without proofing in water first.