Monday, October 12th, 2009

New York-Style Bagel Recipe

New York-Style Bagel Recipe from

This is the story of an amazing New York-Style Bagel Recipe. But it doesn’t just start there. It began with food blogger’s block (writer’s block, but for food bloggers)… The most frustrating thing for any food blogger. Many of us will not admit that we sometimes get it, but I find no problem with admitting that I occasionally get food blogger’s block. Why? Well, because I am far from perfect and showing small imperfections makes me normal. Doesn’t it make us all normal?

Well, I am not *that* normal. Why? Because some of my friends and dearest family members call me the “crazy baker” because I occasionally have these moments where I try to bake anything and everything known to man.

Okay… Exaggerating a bit… But I seriously do bake a bit too much… This past weekend, I decided that I was going to use all of the baking energy that I built up over the past couple of weeks to create some edible masterpieces to share with you all.

The first edible masterpiece (I love how I call bagels edible masterpieces…) that I decided to share (out of the billion things that I baked) is an awesome bagel recipe that I adapted from a cookbook that I recently “borrowed” from my aunt, Ultimate Bread. Please notice that I put the word borrowed in quotations. I’ll elaborate… At first, the book was to be borrowed, but by the likes of it- she’s not getting it back for a long, long, long… Long time.

This bagel recipe is not only one of the best bagel recipes that I’ve tried, but it doesn’t require a rocket scientist (sorry rocket scientists reading this… I like the saying!) to make the recipe. The bagels are awesome fresh out of the oven, but when they’re toasted… Oh, my! Can we just say that you’ll be making this bagel recipe time and time again?

New York-Style Bagel Recipe from

At this point, you’re saying- “WHAT?! Can’t I just buy them?… Way easier than going through all the trouble!”

New Yorkers and People who would rather buy your bagels– sure, we have our awesome bagel shops. And it seems stupid to make something that takes more effort than walking down the block to our local bagel shop. But seriously… This bagel recipe is so worth making.


Well, because when you make something on your own, don’t you feel a sense of accomplishment after you create an edible masterpiece? I know I do… Also, this may give some competition to your local bagel shop… The recipe’s that good!

This bagel recipe is so good that you’ll be bowing down to the bagel god after you take a nice bite out of one of these freshly made bagels. Also, is there even a bagel god? Don’t even answer that… Nowadays, I wouldn’t be surprised if there was one!

So, if you’re one of those people on the West-Coast who orders 12 bagels from New York and pays $7.50 a bagel… Save your money!

This bagel recipe is a same-day recipe and doesn’t require two days of dedication. You hear that impatient bakers? ONE DAY bagels!

Makes: 8 medium-sized bagels
Total Time:

5.0 stars based on
580 reviews

Serving size: 1 bagel
Calories per serving: 228.4 cal
Fat per serving: 1 g

2 teaspoons active dry yeast
1 ½ tablespoons (4 ½ teaspoons) granulated sugar
1 ¼ cups / 300ml warm water (you may need ± ¼ cup /60ml more, I know I did)
3 ½ cups (500g) bread flour or high gluten flour(will need extra for kneading)
1 ½ teaspoons salt

Optional Toppings:
Caraway seeds, coarse salt, minced fresh garlic, minced fresh onion, poppy seeds, or sesame seeds. (Everyone in my house prefers plain bagels, but I have no preference, so I just went with the plain, so no one could complain.)


1. In ½ cup /120ml of the warm water, pour in the sugar and yeast. Do not stir. Let it sit for five minutes, and then stir the yeast and sugar mixture, until it all dissolves in the water.

2. Mix the flour and salt in a large bowl. Make a well in the middle and pour in the yeast and sugar mixture.

3. Pour 1/3 cup / 90ml of the remaining warm water into the well. Mix and stir in the rest of the water as needed. Depending on where you live, you may need to add anywhere from a couple tablespoons to about ¼ cup/60ml of water. You want a moist and firm dough after you have mixed it.

4. On a floured countertop, knead the dough for about 10 minutes until it is smooth and elastic. Try working in as much flour as possible to form a firm and stiff dough.

5. Lightly brush a large bowl with oil and turn the dough to coat. Cover the bowl with a damp dish towel. Let rise in a warm place for 1 hour, until the dough has doubled in size. Punch the dough down, and let it rest for another 10 minutes.

New York-Style Bagel Recipe from

6. Carefully divide the dough into 8 pieces (I used a scale to be extra precise, but it’s not necessary). Shape each piece into a round. Now, take a dough ball, and press it gently against the countertop (or whatever work surface you’re using) moving your hand and the ball in a circular motion pulling the dough into itself while reducing the pressure on top of the dough slightly until a perfect dough ball forms (as pictured below). Repeat with 7 other dough rounds.

New York-Style Bagel Recipe from

7. Coat a finger in flour, and gently press your finger into the center of each dough ball to form a ring. Stretch the ring to about ⅓ the diameter of the bagel and place on a lightly oiled cookie sheet. Repeat the same step with the remaining dough.

8. After shaping the dough rounds and placing them on the cookie sheet, cover with a damp kitchen towel and allow to rest for 10 minutes. Meanwhile, preheat your oven to 425ºF / 220ºC / Gas Mark 7.

New York-Style Bagel Recipe from

9. Bring a large pot of water to a boil. Reduce the heat. Use a slotted spoon or skimmer to lower the bagels into the water. Boil as many as you are comfortable with boiling. Once the bagels are in, it shouldn’t take too long for them to float to the top (a couple seconds). Let them sit there for 1 minute, and them flip them over to boil for another minute. Extend the boiling times to 2 minutes each, if you’d prefer a chewier bagel (results will give you a more New York Style bagel with this option).

New York-Style Bagel Recipe from

10. If you want to top your bagels with stuff, do so as you take them out of the water, you may use the “optional toppings” (listed above) to top the bagels and if you’re risky like me, make a combination of the toppings to top the bagels with, but before hand, you will need to use an egg wash to get the toppings to stick before putting the bagels into the oven.

11. Once all the bagels have boiled (and have been topped with your choice of toppings), transfer them to a lightly oiled baking sheet.

12. Bake for 20 minutes, until golden brown.

13. Cool on a wire rack (or if you’re impatient like I am, slice one of these babies open, and spread on some softened butter or your favorite cream cheese. Take a bite… Oh babyyy!)

Update (March 4th, 2015): Being one of the most popular recipes on the site, these bagels had to make their way onto the pages of my book, Hand Made Baking.

If you’re interested in checking out the updated recipe and other great (new!) recipes, head on over here for order links to the book.

Apple Tart Recipe
Wacky Chocolate Cupcakes

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  • Michelle (What's Cooking)
    December 6th, 2009

    Okay, after my first successful bread making experience, I am finally ready to try your bagel recipe! I have been saving it for when I felt more confident – and voila! I’m all set! I even got fresh yeast…so I’ll let you know how it goes…

  • Joyce Teamo
    December 7th, 2009

    I’m hungry now….recently i’ve been tinkering with yeast+dough, so i’ve completely neglected my blog for awhile! *guilty *guilty

  • vicki
    December 27th, 2009

    thanks for the recipe. Not everyone lives in NYC – and for those of us who do not have a bagel shop within walking distance, we must make our own if we want to enjoy a decent bagel.

    We recently moved to VA and live in the country – the nearest bagel shop is in the next county!!! We could buy the grocery store bakery version of a bagel, or drive 30 minutes to dunkin donuts and buy their version of a real bagel (which aren’t that bad really), but it is so much easier and tastier to make them ourselves!

  • Hayley
    January 12th, 2010

    I’ve made these twice now and they are so delicious. Thanks for the recipe!

  • uzma
    January 16th, 2010

    cool.I had no idea they had to be boiled first, then baked..found that unique..will try now.

  • Adrian
    February 16th, 2010

    Do you egg wash the bagels even if you are putting no toppings?

  • kamran
    February 16th, 2010

    Hi Adrian, egg washing the bagels without toppings isn’t needed.

  • Adrian
    February 19th, 2010

    Very good recipe! I used whole wheat bread flour and used a little extra yeast and they turned out real well.

    The shape of my bagels were a little messy, but next batch I’ll know much better.

    A little problem: My bagels didn’t sink! It must have been the extra yeast…but I just boiled them for 1 and 1/2 minutes on each side instead.

  • Dylan
    March 15th, 2010

    This recipe is simple and delicious! If you have a bread machine, it’s even easier.

    I cooked them in the evening, planning to have them ready for breakfast the next morning. They smelled so good I couldn’t resist trying just one, then proceeded to eat literally half the batch, straight off the baking sheet.

  • emt training
    May 11th, 2010

    My cousin recommended this blog and she was totally right keep up the fantastic work!

  • Toya
    May 11th, 2010

    Hi Kamran,

    Your recipe looks fantastic but I have an enquiry.
    Is it completely nessecery to let it rise for 1 WHOLE hour? Would it still be ok after 30 minutes?
    I ask this because I am planning to make these bagels for my coursework so a quick reply would be greatly appreciated!

    Many Thanks,

  • kamran
    May 11th, 2010

    Hi Toya, it is very necessary to allow the dough to rest for an hour. If not, your bagels will not turn out well. I’ve tried different amounts of time for resting, and allowing it to rise for an hour in a warm place works best, but if you are pressing for time, I’m sure you can prepare the dough ahead of time, and let it rise in your refrigerator over night, and once it’s morning, allow it to sit on your countertop for 1/2 hour to come to room temperature. Then, I’d continue to next few steps…

    I hope that helps!

  • Tanya
    September 12th, 2010

    Thank you so much for this recipe, Kamran! They turned out so well, and they smelled so good that we just had to break into them while they were hot!

  • williDbs (Andrew Williams)
    October 25th, 2010

    Today I made bagels!!!!

  • stevyn mcdonald
    November 30th, 2010

    on the very few occasions that I bought a fresh bagel from a Jewish bakery in London I always wondered whether I could make them myself. the ones we can buy here at the supermarket bear no relation to fresh bagels whatsoever. I’d experimented with a few recipes, but this is the one. The Real Deal! thankyou very much for providing it. I’m making my fifth batch now and am very pleased with the results.

  • Chiaki
    February 9th, 2011

    I tried the recipe twice, one plain and the other with dried blueberries and cinnamon, and both turned out a success! Here in Spain, not everyone knows what bagels are and kinda difficult to get them in stores, so I am spreading out the recipe to a couple of my friends who are Bagel Freaks, too! Thanks for the great recipe!

  • andy
    February 17th, 2011

    OMG!! I have just made these and they are the best I have ever tasted..thank you, no THANK YOU! wow…

  • deeba
    February 20th, 2011

    Made them this afternoon K…boy-o-boy…what fabulous bagels. Bowing down to the bagel god & to you too K. Thanks for sharing these so beautifully. Must try working in some whole wheat flour next time. have you tried that version?

  • sterling silver chain
    February 26th, 2011

    Nice post, Thank you so much for sharing and hope you add more like this soon.

  • James
    February 28th, 2011

    I literally just tried to make these, and during the bit where you have to let the dough sit in water for an hour, when I took a look at it after half an hour it was water-logged and had basically fallen apart. How much water is supposed to be in the bowl? I had the dough pretty much submerged, which might have been the problem. Also I’m wondering if using all-purpose flour instead of bread flour (which I can’t find anywhere) may have contributed to my failure? This recipe seems like a winner so if anyone has any good suggestions on how to make it work I’d really appreciate it.

  • James
    February 28th, 2011

    Oh wait, nevermind my last comment. I obviously misread the recipe, it says warm “place” not warm water. What a dummy. I had warm water on the brain after reading about the boiling bit. Okay, I’ll try again – this time I’ll be extra careful to actually read the instructions properly.

  • beautyblogbycat (Beauty Blog by Cat)
    March 6th, 2011

    @LittleMissNC25 oh no! perhaps you could make some? Here’s a recipe

  • Ravani
    April 12th, 2011

    Thanks for the recipe, would love to eat an authentic bagel again. Are the measurements in metric?

  • Hanan
    April 25th, 2011

    Hi there,
    I was wondering if you add baking soda,syrup, or honey in boiling water.

    thank you

  • alexandra
    May 2nd, 2011

    Hey I’ve been living in south america the past seven months and there are so many bakeries here but noone has head of bagels and I have gotten to the point where I am missing all that yummy american food. Problem is I’m living only with one other person, who doesn’t much like bagels, so I need to know

    How many bagels this recipe yields.

    Thank you for. The Recipe!!!!

  • alexandra
    May 2nd, 2011

    Onemore quick question, I dntthink I will be ableto ind bread flour will it work woth All-purpoe?

    kamran replied:

    Hi Alexandra- the recipe makes 8 medium-sized bagels (about 4 large bagels). All-purpose flour might work, but it might not be as great as a high-gluten flour, such as bread flour. If you can get your hands on whole wheat flour, maybe do half and half? Hope that helps!

  • liss
    May 14th, 2011

    HI from Australia!
    Just made these and they are perfect. Thanks for your recipe.

    1 question:
    Can the bagels be frozen after they have been boiled to store for later baking?

    kamran replied:

    Hi Liss, I’d actually par-bake the bagels if you’d prefer to store them for later baking. So maybe bake them until they are a faint gold tinge (about 10-15 minutes).

    There’s also another route that you can go- just bake the bagels all the way through. Allow them to cool completely. Pre-slice them, store them properly in a freezer-safe plastic bag, and let them thaw when needed. If you’re planning on toasting them, I don’t even think you need to bother thawing the bagels.

    Hope that helps! :)

  • janelle
    May 31st, 2011

    I just tried this recipe out and the outcome was great!
    In the words of Travis Birkenstock, “Two very enthusiastic thumbs up (clueless quote).

  • Gary C
    June 17th, 2011

    Bagel were a great hit. The only problem I had was adjusting the Mexican oven (fahrenheit knob not available). Ate four saving the rest fo toast for breakfast. Gary

  • Kerry
    June 19th, 2011

    These bagels are AMAZING! Your recipe just made three Peace Corps Volunteers feel a little closer to home :)

  • Susan
    June 28th, 2011

    How do you store them so that they are fresh the next morning?

    kamran replied:

    I usually bake them in the morning; a zip-lock bag works well (be sure to take all of the air out!).

  • simommie
    June 30th, 2011

    Excellent! I baked these last night and cannot stop eating them (that is NOT excellent ;) This recipe was very easy to follow and I had all the ingredients on hand. I am going to make a second batch today since some are in the freezer for friends and the rest don’t stand a chance to make it past another day. Who would have thought bagels could be so easy to make? Bye bye, store-bought bagels. Thanks for this wonderful, easy recipe!

    kamran replied:

    Of course! My pleasure!

  • Bronwyn Olsen
    July 1st, 2011

    Kamran…Just made these for the first time last night and they came out amazing! Thank you for sharing your recipe :)

  • Jess
    July 4th, 2011

    AMAZING bagels! Got a taste for them when I was in the US, now back in NZ they are rare and expensive, but these are so easy and tasty!!!

  • Michelle
    July 6th, 2011

    I’m going to try these as soon as the weather cooperates. In addition to the plain variety, we like cinnamon raisin bagels too. Could anyone tell me how I could adapt this recipe?

    kamran replied:

    I’ve been receiving a lot of emails about this, Michelle. I promise another bagel post (cinnamon raisin) within the next couple weeks, so stay tuned!

  • Casey S.
    July 6th, 2011

    I made these yesterday and they are fantastic! I was so worried they wouldn’t turn out but they’re so pretty and so tasty. Have you ever tried to put anything in the batter? I was thinking about trying blueberry bagels.

  • Casey S.
    July 6th, 2011

    I would probably have to use dried blueberries I guess.

    kamran replied:

    Hi Casey- you can fold in dried blueberries or fresh blueberries… If using fresh, I’d recommend using a smaller variety of blueberries.

  • Michelle
    July 6th, 2011

    Awesome! Thanks, kamran.

  • Emily
    July 7th, 2011

    I made these last night! I added asiago cheese to the batter and to the outside. Then after baking, I sliced them and put chicken and cheddar cheese inside and baked again for 7 minutes! They were awesome!!!

  • Leslie
    July 8th, 2011

    Perfect recipe! I used my kitchenaide and will never buy bagels again. I Rock! You Rock! Thanks for the recipe! :)

  • Marie
    July 10th, 2011

    Made these last night for the first time and they turned out great! Delicious!!!! We will be making our own bagels from now on.

  • Michelle Mahabat
    July 12th, 2011

    hey the recipe sounds really easy to make…and i am going to try and make them today,
    however i’m from India and we do not get Bread Flour here per-se..i read from one of your replies above that high-gluten flour or whole wheat flour can be i correct?
    since in India we have an abundance of whole wheat flour (atta in India) is it ok to use that instead of bread flour, or would you recommend some other way? looking forward t your reply!

  • Alit Hare
    July 13th, 2011

    can I use regular sugar instead of granulated?

    kamran replied:

    in the US, granulated sugar is considered regular sugar. So, if you mean superfine / caster sugar, yes, you can.

  • Angeline
    July 16th, 2011

    i LOVE this recipe. i found it while living in rome, where there are no bagels and my italian roommates devoured them…the recipe reminded me of home…now i am back in the states and enjoying them again…grazie.

  • Elna Heyns
    July 17th, 2011

    Hi there- I visited just about one and only real Bagel shop in South Africa (called New York Bagels) – I left with 30 bagels….loved it, but is not 100% as I remember them – a bit toooooo chewy – so now I’m hooked and will bake my own till I’m able to get it 100% (I’m not a natural cook, but love a challenge)!! There is no bagel culture in SA and always wondered why?? I’m so tired of muffins…..!!!

    Cape Town

  • Mel
    July 28th, 2011

    tried the recipe today & turned out great! I couldn’t get them to look as nice & round as yours but they tasted yummy. it’s difficult to find nice bagels in sydney…so I’m sure I’ll get lots of use of the recipe. thanks!

  • jazzy
    August 1st, 2011

    Yummo, i live in Tasmania and there isn’t a bakery im aware of that sells bagels, so i have been forced into buying the supermarket variety that are suitable for toastong but not really to eat fresh. i will try this recipe and hopefully it will be a sucessful endeavour!!

  • Mew
    August 4th, 2011


    Thank you so much for this great recipe! This is my second try at baking bagel. I am a novice baker and tried another bagel recipe with not much success but with yours it is coming out beautiful. Only a few minutes left in the oven and I cant wait to taste them!! I made slight variation sub 1 cup Wholewheat with normal bread flour, added a pinch more yeast, and added about a handful dried rasperry. They came out gorgeous and tasted divine!! Thank you!!

  • Chris
    August 10th, 2011

    I just tried these today and they are awesome!! First time ever making bagels, but definitely not the last! This recipe is a keeper.

  • Mary
    August 14th, 2011

    I bake all the bread we eat in our house (sourdough, usually), as well as sandwich buns, and many other things, but I’ve always bought bagels, because I thought I couldn’t make them. Well, when the place where I bought them went “under” it was time to try to make them myself, and your recipe is fantastic! Easy to follow and they taste great! Thanks!

  • George
    August 17th, 2011

    Hello from Athens, Greece.

    I just tried your recipe “as is” with great results. I used whole wheat bread flour (so gave brown color) and in boil bagels did not come up. But the taste was delicious. Thanks and please provide us with more bagel recipes (with raisins, etc).
    Regards, George

  • Jenn
    August 19th, 2011

    Hi! I just made these with about a quarter cup of sugar and cinnamon. Then I brushed with egg and sprinkled brown sugar, regular sugar, raw sugar and cinnamon on top. They came out better than Panara Bread’s cinnamon crunch bagel. Thanks so much for this recipe. This is the one I’ve been looking for!

  • Paula
    August 20th, 2011

    Living in London you just CANNOT get bagels here like you do back in the US (they’re more like bread rolls which in my book does not a bagel make). So I’ve scoured the internet for a recipe that wouldn’t intimidate this novice bread maker. Your recipe and its easy to follow steps encouraged me to take the plunge and hoo boy am I glad i did! I’ve now made them several times for Brits and Yanks alike and everyone loves them. My parents (who are from Queens) said they were “just like the ones in the old neighborhood” and that’s high praise indeed. I now make a slight tweak to the recipe and make the dough the night before, pop it in the fridge to allow for a cold rise, and take the dough out in the morning and then follow all other steps. Thanks!!

  • Clive
    September 8th, 2011

    Made them , and although they stuck to the baking paper, once I cut that off they were delicious ! They never made it to breakfast as they were all eaten that night !Never made it

  • Caitlin
    September 15th, 2011

    Since a recent trip to America, where I discovered bagels for the first time, I have been craving more. Sadly, not many places in Australia sell them, especially in my little town! So, I’m very happy to find an easy, highly-rated recipe. I’ll definitely be trying these this weekend!!

  • Carol
    September 16th, 2011

    My niece, Lindsay, has made your recipe several times and has raved about the results! Plan to try it out myself. Thanks for sharing.

    kamran replied:

    Carol- that is soo great to hear! Happy baking! :)

  • Mrs Ong
    September 19th, 2011

    Greetings from Kuala Lumpur, Malaysia
    Can I use mixer instead of knead?

    kamran replied:

    Hi Mrs Ong- You surely can; just be sure to keep an eye on the dough while it’s in the stand mixer because you don’t want the dough to be over-kneaded.

  • Vicky
    September 19th, 2011

    After trying a different recipe this morning, I just found your site and am going to make these next! I want one that tastes like Panera Bread’s French Toast Bagel — any idea how to accomplish this? The recipe I tried used maple extract & cinnamon but it came out with no flavor at all.

    kamran replied:

    Hi Vicky- I wouldn’t know how their French Toast Bagel tastes (it sounds amazing, though), as I’ve only eaten at Panera once before (2 years ago. I had a salad). I did, however, do a quick search, and saw that they use a combination of maple & cinnamon-flavored chips.I believe the King Arthur Flour website sells cinnamon flavored chips and maple white chocolate baking chips; I think that Hershey’s also makes the cinnamon-flavored one’s, too. I tried searching for the maple baking chips to see if they were easily available online, as I’m not sure if they use the white chocolate variety at Panera, but from what I see, the chips are made from maple sugar, which I think would be an excellent alternative to the maple chips. I really must try to re-create these bagels now that you’ve been brought these to my attention. I mean- who can say no to portable, no-mess, french toast?

  • Vicky
    September 19th, 2011

    I can’t believe I didn’t think of cinnamon chips! We have a small Amish store that sells them and I use them all the time -they make the most wonderful pancakes you’ve ever eaten. And I make cinnamon chip scones – sold also at Panera. I’m heading to my kitchen to start another batch of bagels and will follow up with my results. Thanks for your quick response!!

  • pily
    September 19th, 2011

    Hi Kamran: my name is Pily, and today I found your blog because I´m looking for bagel recipes and I am very happy because I found you and your wonderful blog!!! :D
    I´m from México and today I made this bagels, the result is very, very good, my family enjoyed them very much, thank you for this recipe.
    And the next I´ll try is the tomatoe soup ;D

    kamran replied:

    Pily- my pleasure, I am so glad that your family enjoyed the bagels! :)

  • Vicky
    September 20th, 2011

    Using your EXCELLENT bagel recipe, I added 1 1/2 cups cinnamon chips and 1 1/2 tablespoon natural maple flavoring – yummo! I mixed in the chips with my KA in the last few minutes of kneading but next time will knead them in by hand instead. Searching for maple chips was interesting. The Prepared Pantry told me the manufacturer has discontinued them and they don’t know of any other source. Wonder if Panera has another supplier – maybe I’ll contact them and try to purchase some. I think they would make my bagels just like Panera’s!

    kamran replied:

    Vicky- Oh my. I must try your adaptation! Sounds awesome! :)

  • Alison
    September 30th, 2011

    Yum! I am a NY’er and the city is seriously the only place to get a decent bagel until now. I don’t live anywhere near NY now and have always just settled for a bagel. My husband is a Police Officer and loves to take a bagel with some cream cheese and my jam for breakfast. $6/week for crummy bagels was killing me! No more! This was really easy and mine came out so grew the first time! I used my KA with no issues. I didn’t spray plastic enough so they slightly stuck but I was able to get it off with minimal damage. After the first three I realized I needed to redo my hole before boiling. I made plain, salt and everything. After we ate 2 hot from the oven I sliced the rest, wrapped in foil then froze in a freezer bag. Just pulled one out tonight for Hubs to take to work. Had one myself, thawed in microwave 20 secs then lightly toasted. Tasted fresh from the oven. So excited I found this recipe!

  • Meagan
    October 1st, 2011

    Just doubled this recipe..amazing!! Just about to eat one now… I had no trouble what-so-ever with this recipe.. the dought was perfect!!! Thank you!!

  • Arwa
    October 4th, 2011

    I live in Damascus, Syria with my husband & son. We miss bagels the most, they r the first thing we think of when we remember our visits to NYC. This recipe was really good, I promised I’ll b making it for them once week.
    But I rolled the dough into a tube-like shape then pinched it together, because I tried to hollow out a ball & it always closes up when boiling. The rolled dough didn’t come out as smooth as ur picture. Is there a trick to rolling them?

    kamran replied:

    Hi Arwa- I apologize for the late reply. For some reason I hadn’t read this comment as it came in. The less you handle it, the smoother it will be. Also- being slightly gentle is key. if you squeeze the dough, it’ll turn out wrinkly. I bake these bagels a lot, and some batches come out smooth and gorgeous, and on bad days some come out wrinkly. It’s all about how you handle the dough, but in the end- no matter what it looks like the taste is always killer! :)

  • Vicky
    October 4th, 2011

    I made another batch of French Toast Bagels today. Seems that it always takes a couple tries to tweak it to my satisfaction! I omitted the maple flavor and instead added a scant 1/4 cup Log Cabin maple syrup. YUMMO!!! Now the maple flavor comes through like I wanted! Thanks again for your original recipe – I’m going to be trying lots of different flavors with this! Jalapeno Cheddar, Cranberry Walnut, gosh, what else?

    kamran replied:

    You’re making me swoon! I’d love to see you version of the French Toast bagels; mind emailing it to me?

  • Marie
    October 8th, 2011

    Thank you so much for this delicious recipe. I live in Norway so bagels are hard to come across and expensive if you are lucky enough to find one.. So it was fantastic to have them fresh in my own kitchen! (A resent trip to the US had left me with a bad bagel craving). I’ve been wanting to make bagels for a long time but did not dare to until now. I followed all your nice instructions and they turned out beautifully! I only had all purpose flour but I added two teaspoons of wheat gluten from the health food store and I think that worked well. Used my Kenwood for kneading and that seems to work fine.. Thanks again!

  • Stephanie
    October 13th, 2011

    Thanks for the fairly straightforward recipe. I think i followed it pretty precisely, however, despite letting the bagels boil for a good 2min on each side, they didn’t come out as chewy as a real bagel. They were more like really nice rolls with a hole in the middle. They were absolutely delicious, but perhaps i’ve not kneaded them enough or let rise enough?? Any advice? thank you!

    kamran replied:

    Hi Stephanie, from the sound of it, it seems that you may have not kneaded enough flour into the dough, or as you pointed out- you might have not kneaded the dough enough. As for the rise, that could play a role in it. If you have a large straight edged container, I’d put the dough in there, mark it.. Once it’s doubled in size, it’ll be easy to tell. I don’t think your rise changed the outcome of the bagels, though, I suspect you didn’t add enough flour to the dough, while kneading.

  • Nico
    October 15th, 2011

    Hi, i tried your recipe with the ingredients i found in europe (i bought the only flour warning it could contain gluten) and i added less water than you. Well, maybe my conversion to ml was wrong… Plus i used a kitchen aid artisan for the first part of kneading. Anyway, the result is amazing. Thank you very much for sharing this recipe, these bagels were just awesome.

    Greetings from Luxembourg.

  • KSB
    October 19th, 2011

    I made this recipe the other day. We are New Yorkers and my husband is fairly picky about our bagels (even in NY) so you know we were skeptical that they would be any good at all. They hardly stayed bagel-shaped once I boiled them, but that was due to me not knowing what I was doing. The taste… Well, let’s just say my husband went out and got toppings for me to apply to the next batch. I had never used bread flour before this recipe so I tried some with and some with all-purpose. The bread flour does make a difference in the texture (for the better). Also, the second round, we boiled them a little longer on each side and increased the size of each bagel. I would say the recipe yields 6 NY sized bagels. Next, I am taking a stab at cinnamon raisin bagels. Thanks for the easy and delicious recipe.

  • Lena
    October 23rd, 2011

    What if I used all purpose flour and added some vital wheat gluten? I’ve never tried doing that before but I feel like it might work. Reading this made me need a bagel, like now. I don’t want to go to the store. No time for that.

  • kamran
    October 23rd, 2011

    Hi Lena- that would work!

  • Lena
    October 23rd, 2011

    Oh it worked. I made the !@#$ out of those bagels! We at them with butter and homemade fig preserves. 3 people, 8 bagels, 1 hour…gone.

  • Ratika
    October 30th, 2011

    I was looking for an easy recipe for bagels & saw this one. After reading all the comments I can’t wait to try it out. The only problem is that I can’t buy bread flour here. However, the baking stores do sell gluten. Any idea how much I should add per cup of all purpose flour? Thank you.

    kamran replied:

    Hi Ratika, I think Marie already answered your question before I got to (thanks Marie), but 30g or thereabouts seems correct.

  • Cynthia
    November 2nd, 2011

    Best bagel ever. Seriously. I have a question. Is it possible to make the dough in evening and bake next morning OR 2 mornings later? My boys want these for lunchboxes and I cannot make them every other day. What is the best storage to prevent them going stale? Fridge? Freezer? Thanks much!

    kamran replied:

    Hi Cynthia- If you want to make the dough in the evening, and bake it the next morning, you can do so by putting the dough to rise in the refrigerator over night; I wouldn’t do it 2 mornings later, though.

    If you and your boys want bagels regularly, I’d bake a huge batch of them…

    There are a couple routes:

    1. Once they’re out of the oven and have cooled, pre-slice them, and store them in re-sealable (freezer safe) plastic bags, and let them thaw when needed. If you’re planning on toasting them, I don’t even think you need to bother thawing the bagels…

    OR, you can…

    2. Par-bake the bagels, cool them, and store them in re-sealable (freezer safe) plastic bags for later baking. So, maybe bake them until they are a faint gold tinge (about 10-15 minutes), and when you want fresh bagels, pop ’em in the oven…

    As for preventing them from going stale- I’d go with the freezing method mentioned above; whenever I make bagels, we normally end up eating the entire batch before we can store them for eating later in the week, but plastic bags (with the air removed) do help every bit.

  • Chris
    November 3rd, 2011

    Hello Hello! Great recipe! My dough consistency was perfect followed the recipe to the T and they came out looking perfect!!! The taste though…..While they were good they were a bit yeasty with a little weird taste (I’m guessing the yeast. This is my first time baking with yeast ha!).

    Know I now the recipe isn’t at fault! Im sure i did something wrong! So is there anything i could do to make them less yeasty? Any tips? I did a bit of googling and some suggestions included letting it rest for less time or maybe not letting the yeast, water and sugar sit for too long? Or maybe they just needed to be in the oven longer? Maybe I used too much yeast (2 teaspoons).

    Not really sure! They look amazing and I’m definitely using this recipe again and getting them perfect! Thanks in advance!

    kamran replied:

    Hi Chris- I think that’s just the taste, more so the smell, of fresh yeast-made anything. It tastes and smells a little yeasty once out of the oven, but as it cools, it loses that yeasty taste a bit, but I think that smell and taste is one of the beauties of bread making… If you were to stop at your neighborhood bakery, and they pulled a batch of bagels or any type of bread out of the oven and handed it to you, you’d get the same smell and taste.

    I’ll be updating the recipe soon, for those overseas who weigh their ingredients for a bit more accuracy (which I do now with a lot of my recipes).

    I hope that helps! And happy baking! :)

  • Marie
    November 3rd, 2011

    @Ratika: I have the same issue and I included about 2 heaped teaspoons to this recipe.. The standard wheat flour (all purpose) here is about 10.5% protein and I think US high gluten flour is about 14.5%. I did some calculation and to make 100g high gluten flour: 94g standard flour + 6 g gluten flour. That means 30g for this recipe of 500g flour.. I probably used a bit less but it still worked :)

  • Athena
    November 6th, 2011

    I am 2 months pregnant and have been craving a good bagel lately. Unfortunately I no longer live on the east coast where the good ones are. So when I found this recipe I was so happy, and even more so when I took my first bite. I don’t think I will ever buy bagels again. I don’t know if it is the pregnancy or that this recipe is that good. But I did a happy dance in my kitchen because they are so good. Thank you, thank you, thank you so much you made me very happy.

    kamran replied:

    Hi Athena! I’m so glad that you liked the bagels! Also- congratulations! :)

  • Ratika
    November 8th, 2011

    Thanks Marie & Kamran! I was out of town with no internet access so just saw these responses. Will be trying them out this week & will let you know how they came out. Thank you! :)

  • Petrina
    November 8th, 2011

    Thanks for a fantastic recipe. I had always assumed making bagels was difficult, but it’s just like making regular bread or pizza dough but with the extra fun step of boiling them. After reading all the positive reviews, I decided to try making bagels for the first time today, and they turned out great! I will definitely be using this recipe again. Homemade is so much cheaper than buying them in the supermarket and as my teenage son told me: “These are delicious!”

  • Niri
    November 8th, 2011

    I am SO making these. Been searching for something practical for over a month

    kamran replied:

    Niri- they’re quite simple to make; do let me know when you make them- I’ll take the next train out and crash breakfast that morning ;)

  • Lynne
    November 12th, 2011

    Thanks for posting this recipe! I’m going to try it today. What kind of egg wash do you recommend for putting on the toppings?


    kamran replied:

    Hi Lynne- You don’t need anything too complicated. Just a beaten egg and about a teaspoon or so of water- just enough to thin-out the beaten egg a bit.

  • nina
    November 12th, 2011

    Thank you.I’m not sure where,or if, we have fresh bagels in Perth,Australia,so I tried your recipe.Now I know what people mean when they talk about chewy bagels.the supermarket one,I ate prior to cooking this recipe,probably wasn’t in the first flush of youth.(and probably not how they are meant to be)

  • Maya
    November 13th, 2011

    I just made these bagels yesterday and they were so delicious! I will never buy a store bough bagel again. I was wondering tho if you have experimented with adding toppings into the dough (ie onions, blueberries, garlic) instead of putting them on top.

    Thanks for the recipe!

    kamran replied:

    As a matter of fact, I have tried the recipe with add-ins; I’ve been working on a post for that; I’ll definitely try to get that up soon! :)

  • Desiree
    November 14th, 2011

    Wow!!!! Amazing! Im a nyc girl born and raised and definitely a bagel snob. I just made them and they are great!!! Thank you so much for sharing! Happy i found your blog

  • Ratika
    November 17th, 2011

    Hi Kamran,

    So, I finally made these last week. They didn’t turn out so great & I think I know where I may have gone wrong. Firstly, after kneading I put the dough into an oiled bowl & only then read that I needed to use extra flour to make the dough firmer (dough was soft). But since I had already put it into the oiled bowl, I just let it be. Secondly, when I put them in the hot water, they did not sink. I’m assuming this was because I used too much yeast. I used 20gms of fresh yeast. I could not find exact conversions online for dry yeast to fresh yeast, & this was the closest I found. I want to try it again this weekend with less yeast & more flour.

    When rolling, my dough was not smooth. It was not “closing up” (if that makes sense), so had deep lines in the dough after they were rolled. They did not form a smooth ball. The taste was about 70% of a real bagel, so was quite excited by that. Need to try again. Do you have any other tips/suggestions? Thank you.

  • Diane
    November 17th, 2011

    Just made a batch of the bagels and they were awesome! Crunchy on the outside and chewy on the inside. This will definitely be a recipe that I will make often. Thank you so much for sharing the recipe with us.

  • Morgan
    November 19th, 2011

    Hello, just found your website yesterday while looking for some food blogs and I’m so glad I did! My nieces and I made your bagels yesterday and while they turned out delicious, they were quite ugly, haha. When boiling them, they didn’t rise to the top, they went half way up in the water and then just floated around, spinning and sometimes flipping. I thought maybe the boil was too high, but when I turned it down they barely lifted at all. The dough ended up warping because of it. They still turned out delicious, just wondering what we did wrong. Thank you for the yummy recipe, my nieces loved them! :)

    kamran replied:

    Hi Morgan- From your explanation, it seems that you might have not let the dough rise long enough, or you let it rise too much.

  • Anthony
    November 24th, 2011

    Just got some of these in the oven now!

    They look spectacular!

    Thank you!

  • Anthony
    November 24th, 2011

    Well, they come out and they taste amazing!

    Almost crispy on the outside and incredibly chewy on the inside…

    I, for one, will never buy bagels again!

    I’ll be making them!

  • Kiley
    November 25th, 2011

    Read the recipe and everyones comments so ive started making these. Iv rolled and shaped them and they are now In the fridge waiting for the morning, dont know if i can wait that long just want to hurry up and cook them so i can try them, at the moment they look great. Cant wAit for breakfast lol.. Well after breakfast, i will post and let u all know how i went wih this reciPe. Thanx

  • Tea
    November 26th, 2011

    Hi, made these today and they’re delicious! Its winter time here so even with the heat on there’s no ‘warm’ place to leave it to rise. I stuck it in a low oven and that seems to do the job , but they didn’t rise as much as they should. They tasted fabulous though =D

    kamran replied:

    Hi there! I think leaving them in a low oven was the problem with the rising… Like Desiree stated, warming your oven to about 100º and then shutting it off, would be okay. Courtney’s idea is also a great one… I tend to boil a mug of water in the microwave, then put the bowl of dough in there to rise…

  • Courtney
    November 26th, 2011

    I’ve found the best place to rise doughs (I make lots of pizza!) is to stick your bowl on top of the fridge. You get the warm air from the compressor as it cycles on and off. I woke up this morning wanting bagels, and instead of heading to my local Noah’s, which has taken a significant portion of my paycheck over the past few months, I decided to make my own. Pretty much as soon as they came out of the oven, I had to try them. I made everything bagels, with caraway seeds, poppy seeds, sesame seeds, fresh minced garlic and onion, and some freshly ground sea salt on top. They were phenomenal!! I made a batch for the coming week’s breakfasts, and hopefully I can restrain myself so they actually last that long, instead of eating them all today. Thanks for a great recipe!!

  • Desiree
    November 27th, 2011

    I heat my oven on warm setting (100 degrees) for about 15 mins and then let my dough rise in there, works great everytime

  • Tea
    November 27th, 2011

    Thanks for the tip I will try that next time. I don’t normally bother with yeast cos it’s fiddly but this is a recipe I’ll try again with the tips suggested. =D

  • Monique
    December 3rd, 2011

    I am trying these for the first time. I am wondering if I can substitute with 1/2 whole wheat flour and does it matter if the first part of the recipe is done in a bread machine.
    Thanks so much

  • Halley
    December 5th, 2011

    I made these this morning and my boyfriend and I have successfully eaten all of them. They were the most delicious and perfect bagels I have ever had! Thank you for sharing this simple but amazing recipe!

  • Sue
    December 6th, 2011

    Love this recipe!!!!! Like others who have lived on the east coast, you never lose that craving for the perfect bagel. This is it. Used my Kitchen Aid on speed 2 for the full 10 minute knead. Was able to work in extra flour with no exertion :) Worked beautifully. We live in the “sticks” of South Dakota where fresh bagels are nonexistant! I’ll be making these on a regular basis. Thanks again for sharing this recipe!

  • susan
    December 7th, 2011

    hi, i live in singapore n we can never get good bagels from the stores. I have become an instant hit amongst my colleagues as i have become their bagel supplier! I bake for so many of them just so that i get many chances to perfect the shape of the bagels. The taste, the texture is PERFECT :-) Thank you

  • Karlina
    December 15th, 2011

    Hi, we are going to make these bagels this weekend. Can I use spelt flour? (What exactly is bread flour?)

  • Ramon
    December 16th, 2011

    I tried this recipe today, and they were delish.

    Thanks for sharing.

  • agustina
    December 16th, 2011

    I live in Argentina and I havent had a bagel in 6 months since I came back from America… untin tonight! I made them and they are absolutely AMAZING thank you veeeeery much

  • Frugal in WV
    December 17th, 2011

    Thanks for the great bagel recipe! I made these last week and they were a huge hit with everyone in my house :)

  • Mary
    December 19th, 2011

    Hi, I was looking online for an easy bagel recipe, and your recipe caught my eye. Made the bagels and boy, are they good! Mine are not picture perfect, but certainly worth the effort. :-)
    Thank you very much for sharing this recipe. It’s definitely a keeper! Already planning to make more bagels soon.

    Have also shared your recipe link with like-minded friends.

    Thanks again.

  • Karlina
    December 20th, 2011

    My three daughters and I made this recipe and the bagels were excellent. We tripled the recipe and used spelt flour mixed with all purpose flour because we couldn’t find organic bread flour where we live. We homeschool and have baking days every Friday. We will be making a big batch of these bagels every Friday! Thank you!

    kamran replied:

    Hi Karlina- Spelt Flour in this recipe sounds so interesting! Next batch, I’m using some spelt flour. I suspect that if you made these only with all-purpose flour, they would have been fine, but I’m sure that spelt flour made these bagels even more extraordinary than they are! Thanks for the great comment, and happy holidays! :)

  • Mel
    December 23rd, 2011

    These bagels are first thing I’ve ever baked in my LIFE that came out stellar, and I claim no part of that- this recipe is wonderful and wonderfully forgiving- which is really important to me personally. My family, a picky group of eaters aged 7 to 70, loved them as well and were so impressed! They looked a little pale after 20 minutes of baking so I broiled them for 1 minute and viola! gorgeous golden color on the top.
    Thank you so so so so much for sharing this recipe. I’m already on my third batch and I am gonna make these forever.

    kamran replied:

    Hi Mel, I am so glad that everyone enjoyed them! Happy Holidays and happy baking! :)

  • sally
    December 25th, 2011

    My dough didn’t rise at all. Tried the recipe twice Christmas morning. I’m so disappointed! I ruined Christmas breakfast :( Any suggestions on why these didn’t rise?

    kamran replied:

    Sally, I truly apologize that your Christmas breakfast was ruined. There are many reasons for this. I suspect that the yeast you used was either expired, or you killed it by adding water that might have been too hot. Because I wasn’t in the kitchen with you, and you didn’t share the details of your process, I can’t tell you what exactly happened, but I suspect the yeast was either bad/killed. Or your kitchen was a bit too cold. Dough will rise in the cold, it’ll just take longer… Ideally, however, you should rise the dough in a warm environment. Feel free to email me what your process was, and what you may have been confused about in the recipe, and I’ll be happy to try and figure out why your bagel dough didn’t turn out the way it should have.

  • sally
    December 25th, 2011

    Thanks for the advice. I live in Florida and it was hot today so that wasn’t the problem. I just bought the yeast yesterday so I think it should have been okay. How warm does the water need to be? I thought the temp was okay but maybe it was too hot. I might try one more time with half a batch. If you tell me a water temp then I’ll make sure it isn’t too hot. Thanks again for the advice. I’m a bagel lover so I want to get this right :)

    kamran replied:

    Hi Sally- the water, ideally, should be between 100ºF and 115ºF. I’d make sure of a few things… That you’re not substituting anything in the recipe. That you’re using active dry yeast (dry active yeast), that you’re actually putting sugar with the yeast (no sugar substitutes), and not salt- salt will kill the yeast if you’re using that instead of the sugar.

    Also, depending on the weather, it could take anywhere between 1 hour to 2 hours at room temperature for your dough to rise. I like to mark the container / bowl I’m using with a rubber band / a piece of masking tape to show where I start off at and where I should end up… If you don’t see that the dough is rising, the yeast is either dead, or it’s freezing in your home (which I don’t think is the problem here; you’re in Florida…). If your house is a bit chilly, I’d do this- in a large mug, boil some water in your microwave, and stick the bowl of dough in there (with the mug still inside the microwave). It’ll create a pretty good environment for the dough to rise in. In the other comments, commenters have offered other ways that they rise their dough (I’d read through them and use one that you feel might be right). I can’t imagine what’s not allowing your dough to rise, but I hope one of the tips I’ve mentioned helps. If not, please do tell me everything you did while making the recipe, and I’ll try to figure it all out from there. All the best!

  • sally
    December 26th, 2011

    Thanks for the tips! I’ll give it another chance sometime this week I hope and let you know :)

  • Sean
    December 28th, 2011

    Thank you SO much for this recipe…

    I was craving bagels as don’t have them often here in New Zealand but I would have them all the time when visiting friends in the states. So, to the wonderous google and what do I find? Your recipe…

    So, I followed the recipe exactly and they came out great. I opted for the 2 min boiling either side as think the slight chewyness is part of the bagel charm!..

    Have just sliced a bagel in half and lightly toasted it and then had butter and marmite! yummm….

    Thanks again.

  • sally
    December 29th, 2011

    It worked this time!!! I think I had the water too hot. I have 4 cheese and 4 cranberry bagels in the oven. Can’t wait to eat one!!!

  • Greg
    December 29th, 2011

    Bagels! I’ve just made this recipe and the result was awesome. I’ve been living in the Netherlands for 5 years now and I’ve never had a ‘real’ bagel here until now.
    One baking issue…I greased the cooking sheet like in the recipe but they stuck like mad to the pan. Maybe next time I’ll try with cornmeal/polenta on the sheet instead of oil. Otherwise they were as good as any NY bagel I’ve had!
    Thanks for sharing the recipe!

  • Uly
    December 31st, 2011

    I made these for lunch yesterday and they came out perfect. I had two right out of the oven one w/ vegan cream cheese and the other w/ vegan butter yummmmm!!!! – can’t talk, I’m savoring it in my head – I can see now how these can quickly become dangerous to my silhouette hahahaah. When my husband came home,I offered him a bagel sandwich for dinner and then he wanted another one just plain w/ butter to enjoy. I reheated mine in the oven after spraying them with a bit of water (that brought the crunch and that fresh out of the oven feel again)…his first complaint was, “You mean we could have been eating these awesome bagels all this time and you’ve never made them for me?” “Actually, now that I think about it, you’ve never made bagels before!!!”

    So needless to say, thank you, thank you, thank you; your recipe was a big hit and I’ll definitely make these again. Of course, you should know that I’ll also be blaming you for my expanding waistband hahahaa. Happy New Year and Happy Baking!!!!;-)

    kamran replied:

    Hi Uly- I’m so glad you like them so much! Happy New Year! :)

  • Steve
    January 1st, 2012

    Any adjustments needed at 4800 ft in elevation? I made some and they were really good tasting but I couldn’t develop the crusty and shiny outside. They seemed to not be wanting the 2 minutes in the kettle, I also added barly malt to the pot for the shine. What’s your suggestions? Cut down yeast? Lower proof time?
    Thanks ST

    kamran replied:

    I’d definitely cut down on the proof time. Instead of doubling the dough in size, I’d let it rise 1/3 the size… I hope that helps!

  • Sam
    January 5th, 2012

    Would only using all purpose flour work? It’s all I can seem to find. Thanks in advance for the help.

  • Adrianne
    January 5th, 2012

    Im making these right now, I can already tell they are going to be awesome! Thanks!

  • Ron
    January 6th, 2012

    Happily these are the real thing as we moved from NY, albeit upstate, to central Michigan and real bagels are here unknown. In the major local grocery when I asked the whereabouts of lox I heard, “Do you mean leeks ?”, “No lox, thin slices of smoked salmon”. Finally found them but had to ask 3 different clerks. Made the bagels using Con-Agra Kyrol premium high gluten bread flour in my high powered 12 cup Cuisinart FP using the plastic dough blade. The FP works very well to produce extremely elastic dough with the added benefit that the mechanical energy from the 1000w motor warms the dough substantially. Really churned the dough until like taffy and could stretch it into a thin balloon like layer. A method unheard of in most bread cookbooks but one I learned from my good friend who makes the best European Artisan breads on Park Ave. in Rochester NY.

    Cut the yeast back to 1 tsp on my second batch as I prefer less of the yeasty bread like flavor that I found in the first batch. Did slow down the rise so I doubled the time. Got rid of the yeasty taste.

    Completely deflate the dough before rolling into balls to form the rounds. Otherwise the bagels are not correctly dense and loose some of their authentic texture.

    Easy to make and truly NYC style.

  • Sarah G
    January 7th, 2012

    Do you have any advice on which steps you could do the night before? I did everything up to shaping the bagels, I then put them in the fridge on the tray. A few hours later I checked on them and they had swelled and closed up their holes, so were in danger of overproofing (maybe my fridge isn’t cold enough to retard them). I was hoping to do as much as possible the night before and just do the boiling and baking the next morning, but maybe it’s not possible?

    kamran replied:

    Hi Sarah- I think that freezing the shaped dough might work (haven’t tried it, though). However, like I mentioned in a previous comment (Comment 27), you can par-bake the bagels the night before, and then in the morning finish baking them. There’s also the option of making the dough the night before, and popping it in the refrigerator overnight for a cold rise…

  • Greg
    January 8th, 2012

    For those of you who also had problems with sticking, try setting the just-boiled bagels on a wire rack or a plate to drain off any extra water before putting them on the cooking sheet. Also, instead of oiling the cooking sheet, try a thin layer of polenta or cornmeal.

    I just made these for the second time this way and they didn’t stick at all. Reminded me of the sitzel bagels my grandmother used to bring for Sunday morning brunch.

  • HGspecialist
    January 10th, 2012

    Was never fond of bagels, but this one sound delicious!

  • Hannah Michael
    January 11th, 2012

    Hey! I saw these and thought they looked sooooo good! I love bagels, and right now I am doing exam week at my college~ And I NEED these. But when I made them, the bagels didn’t float like they were supposed to…I didn’t use high gluten flour, just plain normal…Could this have effected that? Thanks!

    kamran replied:

    Hi Hannah- I suspect your problem was just that the dough hadn’t risen enough. Sometimes, depending on the temperature of the kitchen, etc. the dough might take a little longer to double… What I like to do is mark the container / bowl I’m using with a rubber band / a piece of masking tape to show where I start off at and where I should end up… That way, you know the dough has risen properly, and won’t sink when you get to boiling the bagels.

  • Sheryl Taylor
    January 18th, 2012

    I used to make bagels years ago when I worked as a baker. I no longer have that delicious recipe, but it was a commercial quantity and in Imperial units. I’m dying to try your recipe, but have always believed that authentic bagels use malt syrup instead of sugar. Do you have any idea what the substitution amount would be? Thanks!

  • Tricia
    January 24th, 2012

    Hi there! I’m an expat living in Australia and dying to try your recipe! Thank you very much.

  • Lori Meszaros
    January 28th, 2012

    Another expat living in Australia, this is my second time making these bagels and my family LOVES them! I’m kind of a health nut and always trying to find good food for my kids so this time I made a double batch using wholemeal (whole wheat) flour and wholemeal spelt flour- equal parts of both and used coconut sugar with pink himilian rock salt and topped half of them with black and white sesame seeds and the other half with a Pura Veda blend from the health food store. Super yummy and great to pack into my kids school lunches! Thanks for the amazing recipe!!

  • Mary
    February 7th, 2012

    Eight is not Enough – Thanks for this recipe, living in Italy, my children are loving all the bread, but missing bagels (Montreal Style from Canada), so we were so excited to give this recipe a go, to great success, they have barely been out of the oven an hour and there are only 3 left!

  • Brainless Housewife
    February 11th, 2012

    Just made these and they were outstanding! No more buying bagels!

  • Isabel
    February 11th, 2012

    Fantasic & authentic! Thanks so much. We here in Portugal don’t have bagel bakers, but many bagel fans. Absolutely loved the recipe – easy and quick. I used whole grain flour and the bagels were light nonetheless! My friends and family thank you, too!

  • aezrina
    February 14th, 2012

    Hi Kamran,
    After reading all the fantastic reviews, I can’t wait to try it myself. I’m from Kuala Lumpur, Malaysia. I was in the U.S. (Providence) for my degree and bagels were my staple breakfast – quick and yummy! I can imagine the crunchy sides and soft centres biting into it…thanks!

  • nia
    February 16th, 2012

    hi! I´m from argentina and I was looking for a beigel receipe and I found yours! It has so many good reviews that I´m going to try it, tomorrow! promise that I´ll tell you how delicious they were! cheers!

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  • Jess
    February 25th, 2012

    These turned out beautifully! They tasted fantastic and were elastic and fluffy on the inside. My only trouble was with getting the bagels to look smooth and perfect, they tended to have a cracked look when I was forming them, maybe I used too much flour for dusting. Either way, they came out looking nice, very rustic!

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  • Katrina
    February 26th, 2012

    Just faboulous!! Thank you for the recipe and all the other instructions!! I just finished making them and I’m having one as I type this. I followed all the steps just as you had them but I did get creative with the toppings – I put garlic and cheddard on top. I will need to work on perfecting the shape so I’ll definitely be making this again!!Thanks!

  • Buenos Aires Bagels: If you can’t find them, make them. | Pick Up The Fork
    February 26th, 2012

    […] from The Fresh Loaf and Sophisticated Gourmet* and Delicious […]

  • jeanine
    February 27th, 2012

    Oh my goodness, I just made these and look like a bunch of ugly little buggers, but they taste absolutely incredible. I added in about 2 tsp ground cinnamon, 1 tsp of granulated sugar, and about 2/3 c of sultana raisins. Ate one hot out of the oven with just a little bit of butter. Mmm.

    I have a second batch of dough rising right now, made with some whole wheat flour and chopped rosemary, likely to be topped with some grated cheddar cheese partially through the baking.

    Thank you so much for this recipe, I’m really excited to experiment with it some more!

  • Erica
    February 29th, 2012

    After reading the recipe and realizing I could probably make these I decided to go for it. The dough is almost done resting and I’m super excited. I haven’t had a good, fresh bagel in a long time. Grocery store bagels just don’t cut it. Thanks for this recipe!!

  • Paul
    March 3rd, 2012

    Thanks a million for this recipe, second batch in the oven right now. Stranded in Sweden without hope of a decent bagel, this is a Godsent…

  • RJ
    March 6th, 2012

    The 20/30somethings group at my church made these during their weekly ‘learn how to cook from scratch’ worship gathering but I wasn’t able to join them because of work…I tried making them at home today but I couldn’t get the dough to a point where it was “smooth and elastic” (step 4) I kneaded in a lot of flour and it was definitly firm, and I’d say elastic, but not smooth…any thoughts on how I screwed up?

  • nelinda
    March 14th, 2012

    Your bagel recipe looks wonderful and I’d love to try it. But I only have the quick-rise instant yeast in the house. Can I use this? or do I need to by the traditional kind?

  • Ronda
    March 14th, 2012

    Found this recipe, and love it. I’ve got a double batch in the works right now. The taste is terrific, they rise well. Thank you!

  • Rebecca
    March 21st, 2012

    I made these with whole spelt flour and they are fantastic! Thank you so much! I haven’t had bagels in years and thought I’d never be able to make them myself to suit my allergies bit this recipe is easy to adjust!

  • jan
    March 24th, 2012

    I made these today and we all agreed that they are the best we’ve ever had. I have only made bagels once before in my life, but have no desire to buy them again after tasting these. Thank you very much!

    I used regular unbleached white flour and used a Tablespoon of yeast.

    To half of the dough I added soaked raisins and cinnamon just before forming into balls.

    After the boiling stage I put the bagels on a rack to drain a bit. I just gently rubbed a little olive oil on the plain bagels before adding sesame seeds to the top. That worked great. To the cinnamon-raisin bagels I didn’t use a wash or oil – I just sprinkled on a cinnamon sugar mix.

    I always oil my cookie sheet before sprinkling cornmeal or polentia on it. It always tastes great and never sticks. I do the same thing when I make that 5 minute artesian bread found on youtube.

  • jan
    March 24th, 2012

    I want to add that I started the recipe differently than you did, while using the same ingredients.

    I put the flour, salt, yeast and sugar in a bowl and mixed those dry ingredients together and then added the warm water. (The kind of warm you test on your wrist and in which you would be willing to bathe a baby.)

    I am 60 and have baked bread for years. You don’t need those extra steps unless you have some reason to mistrust the yeast. I also always keep my yeast in the freezer until I use it.

    If you have made bread before, it is normally not difficult to knead by hand, but this WAS more difficult. I’m sure that is what you must accomplish in order for this to be successful.

  • Ingrid
    March 27th, 2012

    I just made your bagels – have never made bagels before, and generally hate baking with yeast. OMG they came out well! And it wasn’t hard at all, I procrastinated quite a bit before attempting the shaping and boiling, but it didn’t seem the dough got any worse off. With some Parma ham, Parmesan, lettuce and a mixture of olive oil and maple syrup – I’ll always have bagels in my freezer from now on!

  • Egg
    March 27th, 2012

    Thanks for this recipe. These bagels are the best I’ve ever tasted. I can’t believe I ever liked shop-bought bagels!

  • New York-Style Bagel « A Place To Chill
    March 30th, 2012

    […] From […]

  • Lisa C
    March 30th, 2012

    THANK YOU THANK YOU THANK YOU!! A million times over.. I thank you. Four weeks ago I stumbled upon a recipe for bread machine bagels posted on I always wanted to make my own bagels but was too scared. It seemed so easy but after 3 consecutive failures in weekend baking I decided I should try it by hand before I call it quits. I’ve never made a bread dough by hand (aside from my Irish soda bread but that doesn’t have yeast.. Big deal) I got a bread machine because I thought it was too complicated.. You’ve now shown me how wrong I was. Theses bagels came out perfect! Absolutely perfect! And coming from someone who grew up and still lives in Bergen county NJ (we take our bagels even more seriously than NYC) it means a alot. They were crunchy on the outside and just the right amount of dense and chewy inside. I just hope my boyfriend doesn’t get too upset when he finds out the bread machine he got me for Christmas isn’t getting as much use.

  • Lisa C
    March 30th, 2012

    Ohh! I meant to ask! How would you go about tweaking the recipe for cinnamon raisin bagels?

  • RJ
    April 1st, 2012

    Lisa, I made a batch for my mom with about 2Tbsp cinnamon in with the dry goods and a couple handfuls of raisins in when the dough starts coming together…easy peasy and she loved them

  • torben
    April 7th, 2012

    I made these in Denmark. I am now official not in trouble when my jewis mother inlaw comes visit. Thank you

  • Justin Barnes
    April 9th, 2012

    Expat from DC, living in the Kingdom of Tonga. Couldn’t sleep, it’s 6am and impatiently waiting for my dough to rise. Seriously very excited.

    I used wholemeal flour – and a pinch of garlic powder, but otherwise it’s all you.

    Thanks for doing this, and sharing. <3

  • Andrea
    April 10th, 2012

    OMG! I loved these. Totally amazing, I don’t think I will buy bagels again. I also think it is the first thing I have baked properly! I was so proud:) Great recipe:) I used black sesame seeds, garlic and Onion Flakes and Salt. Yum.

    I also added a single yolk to one batch and that was super great as well.

  • Mike OD
    April 10th, 2012

    LOVED EM thank you. enjoyed em in the botanical gardens with nutella and cream cheese. DERICIOUS

  • Alex
    April 15th, 2012

    Thank you for this recipe!!! Easy recipe to follow, I just had YUMMY garlic bagels and cream cheese. I also, like many others, live outside of the US, and can’t get reasonable bagels anywhere. So a huge thank you. I wonder if I have time to make another batch tomorrow… :-)

  • lewey
    April 24th, 2012

    Dear kamran
    Thank you for your recipe, I made some great bagels very delicious, however I couldn’t make the shape like your ones which are very smoothly, very round, Could you please to tell me how can I do it? Many thanks.


  • jan
    April 24th, 2012

    Mine shaped better when the nicely shaped dough balls were allowed to rest long enough for the dough to relax and then they stretched easily. After they raised a bit and I put them in the water, the one’s I crowded into one pot did not shape well, but the pot where I just boiled one at a time turned out perfect!

    You get better at shaping them with a little practice!

  • Robert
    April 25th, 2012

    I am a Canadian living in Argentina and you can’t get much of anything here. Every once in a while Philadelphia Cream Cheese shows up in the central market…not grocery stores for some reason. I have two salmon and a chive and garlic in the fridge…and was craving bagels. So…the dough is rising…and we’ll see soon how they turn out. Never do trust the ingreients I get here. Yesterday I made butter tarts…a Canadian favourite. People here say I should open a bakery because the baked goods here leave a lot to be desired. Hell…most of them have never had a real apple pie!!! Will let you know how they are.

  • Robert
    April 25th, 2012

    Oh my gawd…fabulous. There are only four left. Fifteen minutes out of the oven. Can the recipe be doubled?? Eight is definitely not enough.

  • anna
    April 26th, 2012

    I do not get the instruction about how to make the balls of dough perfectly round. Mine are pretty messy looking I can’t get the creases out and the more I try the worse it gets. Haven’t finished the process yet so I don’t know if they taste yummy yet, or not.

  • Baking | Pearltrees
    April 26th, 2012

    […] New York-Style Bagels | New York-Style Bagels Recipe | The Sophisticated Gourmet Okay… Exaggerating a bit… But I seriously do bake a bit too much… This past weekend, I decided that I was going to use all of the baking energy that I built up over the past couple of weeks to create some edible masterpieces to share with you all. The first edible masterpiece (I love how I call bagels edible masterpieces…) that I decided to share (out of the billion things that I baked) is an awesome bagel recipe that I found in a new cookbook that I recently “borrowed” from my aunt, Ultimate Bread . […]

  • anna
    April 29th, 2012

    hmmmm… ok, me again. I had trouble with a few things so I think I’m going to need to attempt another batch. I really found it hard to make perfect round balls, so the bagels were pretty messy. I also found when I baked them after the boiling step that they really stuck on to the baking tray even though I’d oiled.

    Any handy hints you have for improving my rolling skills would be eagerly attempted.

    They were yummy but I think I overcooked them a little and so they were very very chewy.

    Still I like them enough to try again. I’m living in a tiny village on the Pacific coast of Panama so all baking is good baking. I’m also trying to get proficient at sour dough bread.

  • Robert
    May 2nd, 2012

    Anna…just form them into perfect balls with your hands…I had trouble with the method described…use both hands rather than one when you put them on the counter top…and flatten slowly…mine worked perfect the first time. Make sure you let them rest after rolling the balls. Make sure you boil for one minute only on each side. I did one at a time also….I know what you mean…here in Argentina also…any baking is good…but these bagels really are just perfect.

  • Katja
    May 14th, 2012

    I am wheat intolerant so I made these with spelt flour and oh BOY were they good!! I thought my bagel days were over but these have completely changed that! These are the first wheat free bagels I’ve ever had that are not disgusting. These are outstanding!! They will definitely become a staple in my household.

  • Lin
    May 18th, 2012

    Hi Kamran,

    I’m a South African and I lived in Florida USA for a few months in 2011, and instantly fell in love with Brooklyn Water Bagel’s bagels. In SA we don’t have bagels & the majority of people here don’t even know what a bagel is (which is a shame).. So I’ve been looking for a great bagel recipe and I haven’t tried this one yet but I am about to.. I like the fact that its a “one day bagel” recipe, I’m an impatient baker plus most of my baking efforts en up in the trash.. (I’m young and still learning). This is a great blog :) keep up the great work. Now I know where I’ll be getting all my great American recipes from.

  • Kim
    May 20th, 2012

    Hi Kamran,
    This recipe looks great, but do I need to make any adjustments if I use wheat and gluten free flour (I am allergic to wheat and gluten)?

    Kamran replied:

    Hi Kim, I suspect you will have to make many adjustments when using gluten-free flours to make this recipe. Because I’ve not attempted gluten-free bagels, I cannot give you much advice, however, I’ve done a bit of research for you, and I suspect that this recipe: might be a good place to start.

  • Julia
    May 21st, 2012

    I never thought I’d be able to make bagels, and this recipe just proved me so wrong! I used half whole-wheat flour and half unbleached all-purpose flour, boiled them for about a minute and a half each side, and topped them with sesame seeds and garlic.
    Lightly crusty on the outside, fluffy and chewy on the inside. Perfect!
    This was also my first time making dough balls; I found that using my hands as opposed to a countertop worked much better for me, and while the resulting doughnuts weren’t perfectly smooth (they got a little lumpy when I boiled them; not sure why), they were still nice and ring-shaped.
    Thank you thank you THANK you, Kamran, for this recipe!

  • Raia
    June 2nd, 2012

    Thank you so much for this recipe!

    We live in Europe, and bagels have been the thing my American husband misses most from his home. These made his day! As we don’t have your kind of bread flour, I too used half whole wheat + half all-purpose flour. The result tasted great! (And was also healthier than just plain processed wheat, which I liked.)

    Only thing I got complaints about was that to exceed perfection in my husband’s eyes there should’ve been toppings on both sides of the bagel, not just the top! Didn’t guess that, as the word “topping” suggest otherwise, but I’ll know next time. :D

    Thanks again for this awesome recipe!

  • Luciano
    June 5th, 2012

    Hi, I’m from Argentina and miss being able to find nice tasty bagels a lot, have tried making some other recipies I found on different internet sites but I could not get the right shape and texture yet. I will try yours and will let you know how it goes, if they come out as everyone here says I might try selling them to the expats who live in Buenos Aires!
    Thank you.

  • Eddi
    June 10th, 2012

    Finishing baking my first batch right now. Will follow the suggestion given above about using cornmeal after oiling. A few of mine are sticking. But they look and smell heavenly. I made 3 plain, 3 italian (sundried tomatoes, basil, and provolone topped with provolone, parmesean and italian spices) and 2 cinnamon chip. Can’t wait to try them!!

  • kelly
    June 12th, 2012

    i just made these and i was so amazed!!! i used all purpose flour and they tasted great. took the dough forever to rise in this new england weather, so i stuck it in the oven during the process after letting the oven preheat for a few mins then turning it off so it didnt get very hot just warm. i did not get the dough smooth and there were ridges and cracks in my dough balls that were impossible to get rid of. the result was a bagel that was a bit bumpy on the top instead of smooth but cosmetically wasnt a huge difference. I will DOUBLE the recipe next time for me i only made 8 very little mini bagels. i used butter before baking to keep the toppings on. i used cinnamon and sea salt. PS salted bagels is a regional thing but if youve never had it…. OMG YUM!! my most fav food love the recipe i will pass on!!!

  • Sol
    June 13th, 2012

    After searching for the perfect recipe, I’m finally attempting bagels at home.
    I’m also from Buenos Aires, and bagels aren’t easy to find here. My first batch is in the oven, I’m keeping my fingers crossed!
    Thank you for the recipe!

  • Marri
    June 14th, 2012

    Thanks for this recipe! These bagels are AMAZING, I love them! I’ve lived in Australia for five years and have been bagel-less, until now! I am thinking about making both blueberry bagels and cinnamon raisin bagels, and I am wondering what your suggestions might be to do this. I have read other recipes regarding blueberry bagels and have read a mixture of suggestions: fresh, frozen, dried or a mix of all three. I was thinking about taking this recipe and dividing the dough before I let it set for an hour, kneading in the ingredients and making two flavored batches (or just four plain and four flavored). Anyways since this recipe was such a success I would love to hear your suggestions/ratios on flavoring. Thanks so much!

  • Bagel | freedom and free things
    June 28th, 2012

    […] used this this recipe. The bagels turned out ugly and a bit too golden and oh so […]

  • John Qian
    June 30th, 2012

    Greeting from Shanghai China. I made bagel this afternoon. Feel great! Thank you!

  • Anna Victoria
    July 3rd, 2012

    Ahh thank you for this recipe, it turned out absolutely great for me!!

    Here’s my experience with it, if anyone’s interested:

  • Bill Reyer
    July 5th, 2012

    have you tried a simpler method; cusinart with metal blade for 45 seconds (read Charlie Van Over’s Best Bread Ever, out of print but worth stealing) simply recipe: rapid rise yeast, bread flour 14% protein, salt, barley malt. shape them retard in fridge, boil and bake in 24 hours. Cannot miss. I live across the street from Zabars and the former H&H in NYC and have not ever bought one of theirs. Have been making them flawlessly for seven years.

  • Robert
    July 9th, 2012

    I have made these bagels about 5 times since I found this recipe a few months ago….and let me tell you…they are just GREAT!!! Stop complaining if you can’t do it right. Kam…really would like to know if the recipe can be doubled…”8 is not enough”

  • ara133photography
    July 9th, 2012

    Hi Kamran,
    Thank you so much for the awesome recipe!! I made these over the weekend (I used all purpose flour as I didn’t have bread flour handy, and added 1 tbsp of wheat gluten, and made the dough in the bread machine) and they came out amazing! I made plain ones for my first try, will be making other varieties this week :)
    Thank you!!!!

  • Food - Page 242 - London Fixed-gear and Single-speed
    July 10th, 2012

    […] have been making these bagels a lot recently. Really simple (especially if you have a stand mixer with dough hook), cheap and […]

  • Jenn
    July 10th, 2012

    I have made this recipe a lot and I almost always double it. It works perfectly! Everyone I make this recipe for insists on the recipe and I link them directly to here. I would imagine that Kamran has had a distinct increase in readership for this recipe alone! Some day I will attempt another recipe from here!

  • Tracey
    July 10th, 2012

    I live in Australia and the nearest bagel shop to me is literally 1800kms away… just wondering if the oven temperature (220celcius) is fan forced or no fan? My oven has no option to turn off the fan.

    Kamran replied:

    Hi Tracey- it is not fan forced; because your oven does not have an option to turn the fan off, I suggest lowering the temperature to 400F / 200C and be sure to check the bagels a little earlier… I hope that helps! :)

  • larry trimboli
    July 15th, 2012

    i will try your recipe the next time i make bagels—question—when baking, do you flip the bagel or just put them in and cook?

  • Bill Reyer
    July 15th, 2012

    People, you’re wasting your time with stand
    mixers, hand kneading, dough hooks. Use a blooming Cusinart and
    mix your dough in 45 seconds. Perfect results.

  • New York Style Bagels « thisbunisvegan
    July 17th, 2012

    […] I just wanted to give you a little tips: These New York style bagels by Sophisticated Gourmet are so easy to make and they taste terrific! I’ve made them several […]

  • Jack
    July 17th, 2012

    Oh my. Mine are in the oven right now! I can’t wait until they are out. I chose a topping of toasted sesame and coarse salt. CAN’T WAIT!

  • Iris C.
    July 18th, 2012

    Time to use up my half bag of bread flour! Thanks for this awesome recipe!

  • Jeff
    July 22nd, 2012

    Yes, the secret of traditional bagels, the difference in their texture from store-bought ones, is that the dough is boiled in water first, then baked. However, I had always heard that they are boiled in salt water. Thoughts? Comments?

  • MMMmmmitchZ
    July 28th, 2012

    Success on the first try! Yummy and easy recipe. My wife and kids were so impressed. Next round (I can’t wait to do this again!) I will add a touch more water (the optional 1/4 cup, etc.) such that I can get a smoother shape. I did not score on the aesthetics on the first run for sure, but the taste was awesome. My cream cheese, lox, tomato, and onion all appreciate you posting this recipe with nice pics and culinary commentary. MMMmmmitchZ

  • Nancy
    August 2nd, 2012

    Made these bagels the other day, came out great. I have one question. I was leary to place the bagels in a plastic bag to keep them fresh and soft because of the yeast. I thought I’d have mold on them the next day….. so I didn’t put them in a plastic bag. They were as hard as a rock the next day. Traditioning, how long can you keep a bagel fresh ( soft). I guess I should of kept them in a plastic bag. They were great right out of the oven. but I’m used to them being softer for at least 5 days. ??????????????????

  • Jennifer
    August 4th, 2012

    I am going to try this recipe tomorrow morning. I am wondering if I can add nuts and berries to the dough? Have you tried it with this recipe? I love a bagel with a bunch of different nuts and dried berries. Thank you

    Kamran replied:

    Jennifer- Yes you can!

  • Renee
    August 4th, 2012

    Thanks a lot for this AMAZING recipe!! I’m crazy about New York style bagels but I just didn’t get the luck to find good ones since I came back to China. I literally miss them so much and kind got disappointed until I saw your recipe!! It really amazed me how easy it could be to make decent bagels because I had never got along with dough and yeast haha. I made about a dozen last night and my parents tried their bagels for the first time and THEY LOVE THE TASTE!! Thanks for sharing this fantastic recipe!! (I’m just too excited LOL)

  • Paul turner
    August 7th, 2012

    Added tsp cinamon too fantastic taste.

  • Elizabeth
    August 9th, 2012

    These are awesome! It was my first-ever attempt at making bagels, and they were perfect!

  • Aditya
    August 10th, 2012

    Thanks a ton for the most perfect recipe ever. I made the best tasting food ever at home, stuck to your recipe all the way!
    In fact, I am going to use your recipe to make all kinds of bread from now on.
    Few points:
    1. I used microwave convection mode at 220C
    2. Baking paper stuck to the bottom of the bagels even though I had greased it. For the second batch I put them straight on the quartz grill rack, instead of the baking paper in between.
    3. I think I could have done with a little more salt.
    4. I replaced sesame with oregano and chilli flakes for 1 of the bagels and it tasted amazing too!
    Thanks a lot once again. I am going to post this recipe on my blog, with a few changes that suit the Indian tastes a little more :)

    I have a question: why do we need to boil the bagel? How does that help?

  • Bettina
    August 12th, 2012

    Today I made a very successful batch for the second time ever. I’ve never liked bagels till now…..I obviously have never had the real deal before!

    I don’t use oil to grease the tray with any of my bread. I dust the dough and bowl with flour for the first rise and then when baking I dust the non-stick baking tray with ample flour.

    Also when making the hole I pushed my finger through to the benchtop and then gently twirled the dough round and round a few times keeping my finger on the bench, just like a hula-hoop. If spinning works for pizza dough then I thought it might work for bagels! It made a nice round hole and evenly distributed the dough. I presume by par-boiling first the moisture is sealed in by the cooked outer layer???

    Just took them out of the oven! Its Sunday afternoon, cold and raining cats and dogs outside, and we’re inside all toasty warm and eating hot yummy bagels. Life doesn’t get better!!!

  • Bagels? Bagels! | SLUGS
    August 12th, 2012

    […] New York style bagel recipe from The Sophisticated Gourmet Like this:LikeBe the first to like this. This entry was posted in Uncategorized. Bookmark the permalink. ← Pickle Extravaganza Canning Workshop: Wed Aug 22nd, 6-9 pm […]

  • Reign
    August 14th, 2012

    I’m a bagel enthusiast and connoisseur; these bagels are awesome! I had to try one piping hot straight from the oven – one turned into 3.

    My only gripe was that the outside crust didn’t come out as smooth looking as yours did, there are tiny indentations all over it. Any suggestions?

  • Amy
    August 15th, 2012

    I made these bagels because I am now living in Australia and can’t get them anywhere!! I have never made bread or anything of the sort, but this recipe was so easy and made the BEST bagels!! I am now making jalapeno cheese bagels and all the ones I miss from home!! I have orders already from friends who used to live in the US!! Thank you sooo much for bringing home a little closer!!

  • Kim J
    August 22nd, 2012

    Loved them – and did the Straight From the Oven trick also (thanks for the heads up). Next up I’m going to try to make some cinnamon and raisin; a favorite from my local bagel bakery (which is sadly not local anymore!)

  • Food Experiment – New York Style Bagels | The Integral
    August 27th, 2012

    […] used the recipe from The Sophisticated Gourmet, written by a 20-year-old self-taught cook and baker residing in New York. The recipe below is […]

  • Jessica
    August 28th, 2012

    Hi, I love bagels and would love to bake some using this recipe but I can only find instant yeast here. Can I substitute active dry yeast with instant yeast? If yes, do I use the same quantity and follow the same steps?

    I’m still new to baking breads so I’m not too familiar with using yeast etc…

  • Robert
    September 6th, 2012

    Jessica…I have made these several times using instant yeast. Live in Argentina and its the only kind I can find. They sell it for making pizza here…”Argentinians are Italians who speak Spanish and think they are English”. LOL.

  • Bagel Love! « therealgurl
    September 13th, 2012

    […]        Lately, I’ve been having this homesick  feeling not being in New York. It is weird because although I was only born in NY, I feel a sense of belonging every time I go back to visit. Maybe it’s because of Fashion Week, or the fact that I wish will be moving there soon (Power of affirmation)! Yesterday, I was browsing through my blog faves and I felt as if my girl Emily of Cupcakes and Cashmere read my NYC “homesick” mind. She shared her stay in New York and also made these super yummy New York Style Bagels. […]

  • riverdance33
    September 13th, 2012

    Ok, I’ve never posted feedback for a recipe before….. But never having experienced a “real bagel” I had to try this. I am blown away. It’s amazing what you can find on the intraweb… followed it exactly, and it was easy.(took me a bit to get used to forming them) Like all other poster….3 gone and I wasn’t even hungry. Will never buy again. Thanks a bunch.

  • Weekly Six: 9.14.12 | Six Different Ways
    September 14th, 2012

    […] – Have you ever tried making your own bagels? This recipe looks like a great […]

  • Weiya @ enjoyer of grace
    September 15th, 2012

    Hi Kam! I’m Weiya and I blog over at Enjoyer of Grace. Thanks so much for sharing this delicious and easy recipe. Our family LOVES bagels and I never knew that they were this easy to make. I’ll be sharing this recipe with my readers this week. Thanks again!

  • Amber
    September 17th, 2012

    Thanks for the recipe! It is so much simpler making bagels then I thought it would be! I tried them this weekend and they turned out great! I didn’t have any bread flour, so I just used All-purpose flour, and they still turned out delicious! I made different variations with poppy seeds, everything bagel seasoning, garlic, and of course plain! I wasn’t sure how long they would keep, so I brought them into work with me and they were a huge hit! Thanks again!

  • To Make No Sense: Just Write. | To Stand Among The Earth
    September 17th, 2012

    […] Best Bagel Recipe I’ve found as of yet, here’s her blog too: […]

  • Don Irving
    September 18th, 2012

    Use a whiskey glass to make the bagel hole instead of your finger. You will get a neater looking bagel.

  • Amanda
    September 18th, 2012

    Made these for the first time today… great recipe. Thank you! My little boy is enjoying one with pumpkin spice cream cheese right now. Perfect fall treat!

  • Beth
    September 19th, 2012

    Can I substitute regular flour?

  • BAGELS CASEROS | Sabiasavia
    September 20th, 2012

    […] de todo el proceso de preparación de bagels caseros y un enlace a la página donde está la receta original, así que allá voy, a mostrar esas apetitosas fotos y a traducir la […]

  • Millie
    September 23rd, 2012

    Fantastic recipe! I’m an Aussie bagel lover and decided to give these a go tonight. Trying to stop myself from eating them all before tomorrow!

  • Lucy
    September 23rd, 2012

    First time I had a go at making bagels and made this recipe… they are awesome! They look amazing and taste good to boot (if I do say so myself!) will definitely be making more :)

  • Homemade Bagels «
    September 23rd, 2012

    […] try my hand at making them at home, hence this weekend’s bagel baking extravaganza. We used this recipe and added garlic, cheese and sea salt as extra garnishes for final product. They turned out […]

  • Anton
    September 24th, 2012

    We live in Cape Town, South Africa and really struggle to find good NY-style bagels here. I tried making bagels for the first time today using this recipe and now our search is over! Thanks for a great recipe.

    September 26th, 2012

    […] Recipe Share this:TwitterFacebookLike this:LikeBe the first to like this. Written by jenserafini Posted in Uncategorized […]

  • Alejandro
    September 27th, 2012

    I want to know if if you have the recipe with fresh yeast insted of dry yeast. Since the reaction is diferent, its not the same amount. Also I want to know if the sugar whould be less, since its normaly used along with dry yeast to help activate it.

    Thanks for your help and greeting from Bogota, Colombia

  • Bagels for Breakfast | Velbekomme
    September 29th, 2012

    […] from being baptized in boiling water and bounces back, reborn and in a chewier shape than ever. Here’s the recipe – I didn’t really change much, except that I sprinkled some with a combination of […]

  • 2011 Resolution and my Favorite Bagels in New York Style | What Liberty Ate
    September 30th, 2012

    […] for bagels – recipe from Sophisticated Gourmet (for 8 medium bagels) : 2 teaspoons of active dry yeast 1 1/2 tablespoons of crystal sugar 1 1/4 […]

  • Sam
    October 1st, 2012

    Ive used this recipe a couple of times now, the best bagels ever! I feel like a pro even though this recipe is so straight forward! Thanks for sharing this master piece :)

  • Mimshimaro
    October 1st, 2012

    The absolute recipe!!!

  • Sylvie
    October 1st, 2012

    The BEST bagels ever and bonus they are so easy to make!! Thank you for sharing this amazing recipe!

  • Karla
    October 6th, 2012

    Just made these today…thanks for the wonderful recipe! We have recently moved south of the Mason-Dixon line from NY and miss good bagels. With a little tweaking, I am sure these will be a great substitute…thanks again!

  • Joy
    October 7th, 2012

    Thank you for the recipe. I made them today and the came out delicious.

  • Michele
    October 8th, 2012

    Having basically resolving to simply stop eating bagels at all from being disappointed by store-bought soo darn often I went on a mission today to finally just make my own. These came out amazing!!

    I made two batches, topped some with garlic and onion and some with sea salt, both were outstanding. Complimented these with the homemade veggie flavored cream cheese that I’ve been making for years and… Mmmm. Heaven!

    (cream cheese btw is super easy… Add 2-3tbls each of tiny diced onion, celery and carrots or whatever else you like to 1pkg room temp cream cheese. It won’t knock your socks off right away but after setting in the fridge overnight, prepare to be mmmm-azed!)

  • Aaron
    October 11th, 2012

    Can’t stop eating these…wow!

  • Barry
    October 16th, 2012

    HI, In english cook books there is a dearth of bagel recipies. so, a big thankyou. I am about to lose my bagel baking virginity so here goes

  • michael
    October 17th, 2012

    I am actually a rocket scientist (well, astrophysics, that’s near enough) and always make my own bread too – I still have doughy hands from having just made some! Never tried making bagels. I live in an agricultural area of the UK and there aren’t any bagel shops at all, so I’ll be using your recipe and seeing what I get. Mazel tov!

  • Sunday Fun Happy Bagel Times | Pocket Witch
    October 27th, 2012

    […] Sunday to eat homemade bagels, does it get any better than this? Our flatmates Pia and Fiona used this recipe and we topped them with butter, cream cheese, sliced tomato, basil, chilli flakes, jalapenos […]

  • flyingpig666
    November 1st, 2012

    Wow, this is a wonderful recipe–a gift that keeps on giving to all of us bagel-deprived persons around the world. To underline many of the comments above, this is the best recipe I have found that comes closest to the real deal. The tip about leaving the bagels to boil a bit longer to produce a chewier bagel is greatly appreciated. Merci beaucoup from France.

  • New York Bagel « When Time to Cook Comes
    November 5th, 2012

    […] KEmbali ke resep bagel, saya lihat di web; […]

  • Bagels estilo New York | Anuski
    November 9th, 2012

    […] este enlace podéis encontrar la receta original con las fotos de los distintos pasos Share this:Like this:LikeBe the first to like this. This entry was posted on 06/11/2012, in […]

  • Bilant 2011 si bagels in stil newyorkez | What Liberty Ate
    November 14th, 2012

    […] pentru bagels – reteta de la Sophisticated Gourmet (pentru 8 bagels, marime medie) : 2 lingurite drojdie uscata 1 1/2 lingura zahar cristal 1 1/4 cana […]

  • Louisa
    November 16th, 2012

    Hi Kamran, greetings from Costa Rica! I have to thank you for this recipe, I love bagels, but the fact is that here we have bagels store, but they aren’t good enough, so I’ve been searching for some recipes, and actually this became in my favorite! Pretty easy to make, and delicious too! So, thank you again, for real, your recipe is now one of my favorites!

  • diane
    November 17th, 2012

    I made these bagels are very good but I couldn’t get them brown very good on top. The bottom browned and was quite crusty think it was because of the oil from the pan. What do I need to do?

  • Stockholm Versus Vancouver – or Great Business Opportunities | Journey of Mixed Emotions
    November 20th, 2012

    […] York or Montreal bagels (not bread with a hole in […]

  • Sawyer
    November 22nd, 2012

    This is my first time making bagels and I decided to use your recipe, they turned out absolutely perfect, thanks so much for the recipe!

  • K's California Adventures and Homemade Bagels | 2 Sisters 2 Cities
    November 26th, 2012

    […] Source- Slightly adapted from The Sophisticated Gourmet […]

  • Gazzi
    November 28th, 2012

    Thank you so much!!! Turned out PERFECT, bless ya:)

  • BrightestYoungThings – DC – Rise & Shine: The Internet Told Me So…
    November 30th, 2012


  • Homemade Bagels. | Knead to Cook
    December 4th, 2012

    […] the internet to view some bagel recipes, being a bagel-making virgin and all, and stumbled upon The Sophisticated Gourmet’s NYC version and happily started on my bagel journey albeit with a few […]

  • Cherrel
    December 8th, 2012

    It’s my first time making bagels with your recipe and it turned out very good. Thanks!

  • Anne Keller
    December 9th, 2012

    I just cannot wait to make this recipe.
    Reading through all your comments I am so totally impressed with the positive mass reaction.
    Nice to know that around the world we are all sharing this fabulous recipe.
    Thank you.
    Anne – Tasmania, Australia

  • Pat
    December 14th, 2012

    I love fresh cinnamon sugar bagels…you know the ones with the cin sugar crust? Does anyone know how to achieve the crust?

  • teresa
    December 19th, 2012

    We can’t wait to make these! Any suggestions about how to get toppings to stick without the egg wash? One of my daughters and I are allergic to eggs. Thanks!

  • Rose
    December 19th, 2012

    These are ammmmazing. I’m a East Coaster living in Iowa for vet school and I crave the comforts of a good bagel. THANK YOU!
    For a blueberry twist add 3/4cup dried blueberries… even better.

  • Recipe: New York-Style Bagels « deutsch, bitte!
    December 20th, 2012

    […] said, I found this recipe for New York-style bagels on Sophisticated Gourmet and it turned out wonderfully. In fact, the only difference is that I used regular flour as […]

  • Chinelo
    December 20th, 2012

    Awesome recipe. I have found it better to let the dough rise for 10-15 minutes so that the bagels retain their shape after they are shaped into balls. But if you insist on waiting the hour out (which hardly anyone would prefer) you should make the bagels a lot smaller. For instance, if you were going to follow this recipe and let the dough rise for an hour make 11-12 bagels instead of 8.

  • Padma
    December 30th, 2012

    My roommate and I were missing bagels as we are abroad, this was such a nice treat!

  • Mara
    December 31st, 2012


    Great recipe! I just finished my first batch and can’t wait to try them. In the meantime, one issue that I had is that they flattened out a lot during the boiling process. Before they went in the water, they were perfect size, smooth. After the boiling, they were very lumpy and much more flat (never puffed back up after baking). Any ideas what might have went wrong?

    Kamran replied:

    Hi Mara- It seems like you didn’t let your bagel dough rise long enough… Once they were in the water, did they float to the top at all, or did they stay at the bottom of the pot?

  • Erin
    January 1st, 2013

    Firstly, Happy New Year!!! :)

    I’m super excited to try these out as you can’t get good bagels where I live. However, I can only get my hands on “instant yeast”- is this the same as active dry yeast? If not, do you know how to convert between them? Thanks!

  • Mairi
    January 2nd, 2013

    Woohoo! I just made bagels via your recipe – I was a little worried how they would turn out as I only had plain flour, and it is a super hot and humid night here in Brisbane, Australia… While they aren’t as pretty as yours, they taste fantastic! I am channelling NYC sitting here with a Starbucks Christmas Blend ready-brew and a warm bagel with cream cheese! Thanks so much for the recipe – I love it!

  • Nacho
    January 2nd, 2013

    Happy new Year !

    I am making bagels and I just wanted to thank you for your generosity
    My best wishes from Tapalpa México

  • Day 3. New York style Bagels « OMG I DIY
    January 3rd, 2013

    […] The recipe is from Sophisticated Gourmet website. […]

  • Day 3. New York style Bagels « OMG I DIY
    January 3rd, 2013

    […] The recipe is from Sophisticated Gourmet website. […]

  • pamela
    January 4th, 2013

    is there a recipe for using white wheat flour for these bagels

    Kamran replied:

    Hi Pamela- You can simply substitute it for the bread flour entirely, or you can do half white whole wheat flour and half all-purpose flour. The recipe is pretty flexible!

  • Mara
    January 5th, 2013

    Hi Kamran!

    Yes, they floated to the top immediately (never really submerged). I was actually thinking it could be the opposite (that they proofed too long?) I let the dough rise about half an hour longer than the recipe said…

  • lyda
    January 5th, 2013

    Really good bagels..never made bagels before..I bake bread often..can’t wait to get up in the morning and have another!!!!!!! Thanks so much!!!!!

  • Lisa
    January 5th, 2013

    Can I use instant rise yeast instead of active dry yeast? And if so should I skip the first step of proofing the yeast in water or should I still do that step?

  • Sharicka
    January 6th, 2013

    Happy New Year!!
    First of all this is the second time i am making these and they are amazing!! and might i say even better than i have ever tasted. The supermarket one’s are HORRIBLE!!! The first time i made them i didn’t have any doubt in my mind they wouldn’t come out right and they did!! Therefore your recipe will be murderlize (i know that isn’t a wrd ;D) throughout the year from me. Thank you for this recipe.
    Best wishes from Kingston, Jamaica.

  • Gigi
    January 10th, 2013

    My friend and I made these and they are so amazing I wish we’d doubled the recipe! My family was fighting for them. We have plenty of bagel places but we wanted to make them for fun and they turned out great, they are fool proof. The only change we made was adding a cup of honey to the water when boiling, not sure if it made a huge difference because this was the first and only time I’ve made bagels, but a different recipe said it made them chewier. We also made sixteen mini bagels instead of 8 big ones. Thanks so much for the recipe and instructions!

  • Becca
    January 12th, 2013

    Holy moly! These are fantastic! I made a double batch: cinnamon and sugar, poppyseed and chive, Parmesan and plain. These bagels are worth every moment they take to make! Bagel devil is more like it… I’ve eaten 5 or 6 in the past 6 hours or so…. I might go through a bagel binge over the next, well forever- just saying. :D

  • Silvana
    January 14th, 2013

    Thank you! I Live in Kathmandu And we were missing to have a bagel at breakfast. This recipe is fantastic!

  • New York Style Bagels » N & L Cookbook
    January 19th, 2013

    […] New York Style Bagels […]

  • Jeremy Kelly
    January 19th, 2013

    In the process of baking them now and cant wait! I doubled the recipe and did blueberries in half. First batch is about to come out as we..uh?…type. Wait for it…….WOW!!! not as dense as I am use to, but way tastier then I was anticipating! I will certainly be switching out my bagel recipe! Thanks for sharing!

  • Pooja
    January 21st, 2013

    Can I substitute egg replacer instead of eggs for egg wash because I am a vegetarian and also can I make the dough in the bread machine?

  • Elizabeth Smith
    January 21st, 2013

    Well, I have to give it to you, these are by far the best bagels I’ve had in a long time and my “bagel-loving” friends agree with me! I live in Spain and it is not easy to come by fresh bagels here unless you make them yourself. I made 3 batches this weekend and received nothing but praise, so THANKS A MILLION FOR SHARING!

  • Elizabeth Smith
    January 21st, 2013

    Two questions I have that I forgot to ask in my previous comment. Is this the kind of dough that can be made ahead and baked the following day? In other words, can you make a batch of dough, refrigerate it and then do the rising, proofing, boiling, etc. the following day? Also, if you make a good number of these bagels to keep, I assume they should be frozen right away. Is this correct? Again, thanks a bunch for sharing this and your tips.

  • Kasey
    January 21st, 2013

    These are scrumptious! I was very nervous to make these for the first time but they turned out great. I was wondering though if this recipe can easily be doubled?

  • Ronnie
    January 23rd, 2013

    In NZ, you cannot get a proper bagel. I’m a fourteen year old American living in NZ who loves to bake. After seeing a gorgeous bagel sandwich in a small town cafe, I couldn’t stop craving them. I found your recipe and decided to try it. I followed the recipe except with a slight modification – I used about 1 1/3 cups of oat flour and used a mix of all purpose and high grade flour for the rest. They came out heveanly!
    Next time I think put the dough in the fridge overnight and put an egg wash on it even without the seeds – also I’ll experiment with different amounts of Oat flour.
    Thank you so much for this recipe!

  • Jeremy
    January 24th, 2013

    My attempt didn’t turn out that well. Rolling them into balls was tough and there were always bits that wouldn’t merge with the rest of the ball. They didn’t sink when placed in water. The resulting bagel was rather dry with a dry weak crust. I’m guessing my problem is the amount of flour and water needed to get the ambiguous rating of a “moist and firm” or “firm and stiff” dough.

    Any tips?

  • Dave
    January 24th, 2013

    Wow..since retiring and moving to North Carolina, I have not been able to find a decent NY style bagel. After checking all the recipes and did not want to wait for the “sponge” method, _I decided to try your recipe. Since I retired,I have been baking more homemade goods so when I got the craving for bagels I decided to give it a try. They came out perfect. The only tweek I did was add some honey to the boiling water to give them a subtle sweetness. They are great and I don’t have to look any further. I was going to try freezing some but they aren’t going to make it that far! Thanks!!

  • Louise
    January 30th, 2013

    These are amazing! Thank you so much! I made them into cinnamon and raisin (sp?) by adding 1.5 tbsp of cinnamon with the flour, and 3 tbsp of washed raisins at the punching down stage. I didn’t want to add the raisins too early as I was worried the sugars and natural yeasts may effect the rise.

    I also used my kenwood to knead with the dough hook, let it go for about 8 minutes, I may let it go for a bit longer next time.

    They are superb, I split and froze them after eating one warm from the oven, and the frozen ones are still excellent toasted. I will never buy a bagel from the supermarket again!

  • Siri
    January 30th, 2013

    Just made these bagels, waiting for them to come out of the oven! I brushed them with an egg wash and then coated them with a mix of cinnamon and sugar! YUM!

  • Everything Tastes Better Homemade « Wandering Styles
    February 1st, 2013

    […] and branching out. Through one of my favorite blogs, Cupcakes and Cashmere I found a link for homemade bagels. I had never attempted bagels before but decided to give it a try and was pleasantly surprised […]

  • Honey Whole Wheat Bagels | Blissful Domesticity
    February 2nd, 2013

    […] but I rarely have the patience for anything that takes longer than an afternoon. When I found this recipe by The Sophisticated Gourmet, it was perfect. One day bagels? I can totally do that. Of course, I […]

  • Aggy
    February 9th, 2013

    I was browsing the net for a great bagel recipe when l came across this one. Reading through the comments l knew had found a great one. As an expat from England living in Senegal found it a bit of a challenge getting white bread flour, so l called around to friends and l got 1kg of un bleached white flour. Gosh l enjoyed them so much, at the moment am making the second batch. Have never had a bagel as good as these ones thank you so much for the recipe.

  • Kathy
    February 9th, 2013

    Thank you so much for this recipe! I have looked at a zillion on the net. This one is so easy and good. I made two batches today. One regular, one garlic and onion. I sauteed half cup minced onion and 2 cloves garlic, and added it to the larger portion of water when it was added. They came out great! I am having fun experimenting. Thank you!!!

  • Teresa
    February 10th, 2013

    Thank you so much for this recipe – Ive had mixed success in the past trying to make bagels but these turned out fantastically well – havent seen anything like them here in Sydney and they were a bit hit with my friends at brunch today!

  • Elise
    February 10th, 2013

    Thank you, thank you, thank you!!! This was a great recipe. Today was the first time (of many future times) that I made these bagels, and despite being not as smooth and beautiful as yours, they tasted great! I’m an American living in Berlin, and although the Germans boast about their good bread, there is nothing like a bagel. Needless to say, I’m very grateful for this easy tasty recipe! My boyfriend is Spanish and he had never eaten a bagel before, but I made him these and he loved it! Thanks again for your great recipe!!! (Also, I have to say your website is very well done! Great job on the writing style, photography, and recipes!) By the way, how do you get your bagel balls so smooth (step 6)? I’m thinking maybe my dough was too dry and that is why they didn’t smooth over so well?

  • Susie
    February 11th, 2013

    WOW! These were so easy and so tasty! I am an American living in Eastern Europe where we have rye bread coming out of our ears, but nary a bagel to be found. One of the other expat women and I made your recipe this weekend and are THRILLED to have a taste of home that we can easily whip up on a Saturday afternoon. Thanks for sharing.

  • Annie
    February 11th, 2013

    I actually wanted to start my post with the exact same words as Elise just yesterday: Thank you, thank you, thank you! I am from Switzerland, but L-O-V-E Bagels.. just where to get them in the country of chocolate and cheese..? Easy, make them yourself.. with your recipe! They turned out perfect and were gone within minutes (8 Bagels, 3 people.. it really only took about a quarter of an hour!)

    I’ll be making some more tomorrow .. and the day after that.. and after that :)

  • Jan
    February 12th, 2013

    I just made a double batch of these bagels and didn’t change a thing (which is amazing for me). I had to eat one right away and it was wonderful! I have made bagels through the years but this recipe is the ONE! I did add a bit of molasses to the boiling water as I have always done and I also drained the bagels on a rack just after boiling and before placing them on a pan oiled with grapeseed oil.
    I am very pleased and I thank you and my family be very happy even though they are very bread spoiled.
    Just found your blog and will be back
    Thanks again

  • scott
    February 14th, 2013

    I made these bagels today, although they did require way more than 1/4 cup extra on the water (new york is SO dry right now) they came out absolutely fantastic. I was wondering how much you weigh your bagels to? 87-90g? Seems about the right weight for this recipe.

  • Nichole
    February 16th, 2013

    So, I am trying to make these right now. I am doing a cinnamon variation and was not sure of how to incorporate the cinnamon, but then I decided that I would just knead the chips into the dough. I turned my oven on warm prior to beginning these and then turned it off when I started kneading and let it cool with the door open. I did this because we keep it fairly cool in our home (65 degrees). I put the dough in the oven to rise. I have about 20 minutes left though and the dough has almost tripled. I am trying to follow these directions to the tee, so I am going to leave it in there for the full hour because I remember reading that the hour was necessary. I hope these turn out as good as I am imagining them…I am so impatient and like instant gratification so this has been a long hour for me…I will let you know what happens.

  • Bagels - It's Alina | It's Alina
    February 16th, 2013

    […] followed this recipe, but didn’t have bread or high gluten flour on hand, and couldn’t find it in the […]

  • Sarah
    February 19th, 2013

    I decided to make it today. I used the microwave method to keep the dough warm and it rose! I made a cinnamon raisin batch just by eyeing the extra ingredients and made regular and mini bagels. I boiled them for 2 minutes because I wanted that chewy texture and just took them out of the oven. They taste amazing! I wouldn’t recommend boiling the raisins though… but the plain ones are awesome!

  • Sam
    February 23rd, 2013

    I’ve made this recipe a couple of times and today I finally got them to look nice and round hehe.. I live in northern Canada where everything costs a pretty penny, now I’ve been able to scratch another item off that I can avoid buying and make myself. I also save a lot of time by throwing everything in the bread machine and letting the machine do the mixing and rising. Thanks for sharing a great recipe!

  • Cathy
    February 23rd, 2013

    Just made a batch up and they are very tasty! I made it up as directed. Then once the dough had risen, I divided it in half to make two different flavors. The first I did a classic sesame seed.

    The second half I made cinnamon and raisin. I mixed together 1 tbsp brown sugar, 1 tsp cinnamon and 1/4 c raisins. Flattened the dough out to a rectangle and spread the mixture across the center of the rectangle then folded the sides over, like a letter fold. Flattened it out again and kneaded the dough. I had to fold more flour into this as the brown sugar tends to make the dough too sticky. Once i got the right consistency, I rolled them into bagels as I did with the others.

    The result was delicious cinnamon swirl bagels. They do tend to be a little trickier to get off the pan so make sure you grease the pan well. They also are a little crispier on the bottom because of the sugar. But very yummy!

  • Autumn
    February 26th, 2013

    I was craving bagels late last night but I am determine to stick to my monthly budget goal, which means, no buying bagels until the first of March. I found several other recipes online but none with as much praise as yours! Read the recipe and was shocked at how simple it seemed. I didn’t have bread flour so I used all purpose and kept my fingers crossed. They came out AMAZING. A thin crisp outside and a soft fluffy inside, even my husband, a nay-sayer of bagels, just went through two. Thank you so much for this recipe! I’m a novice baker and I’ve just seemed to have a lot of luck with breads. I was scared it wouldn’t work out but it did! I will definitely never buy bagels from a store ever again when my own are so amazing. I rarely leave comments on recipes but this bagel recipe is mind blowing.

  • Joan
    February 28th, 2013

    Hi, If i would like to make Chocolate Chip Bagel, what would you recommend?

  • aCupaCake Baker
    February 28th, 2013

    can this bagel recipe make a good pretzel or do you have a good pretzel recipe?

  • Anna
    March 2nd, 2013

    I just finished making the bagels and they taste great! Next time I’ll use a bit more salt (the salt here in Austria seem to be less salty than elsewhere for some reason). I was wondering though why my bagels don’t get that shiny smooth surface? I really tried to make the “raw” bagels as smooth as I could, but the dough stayed wrinkled and “bumpy”. Was I using too little water in the dough already, did I kneed too long/too short or were they too long in the water? Realize it’s difficult since you weren’t here to see what I did, but maybe it’s a common mistake?
    Thanks for a great recipe!

  • Alena
    March 2nd, 2013

    Thank you very much for the recipe! I’m from Moscow, Russia and I’ve been to NY only once and I fell in love with bagels! Now I can cook them by myself. that’s amazing!
    Thank you!

  • maria
    March 4th, 2013

    Hello from italy!I am waiting for the dough to raise but it isn’t very smooth as I attempted to kneat it myself … unsuccessfully I guess!do you think I can use the bread machine to kneat it for about 60 sec after it raises so that it becomes smooth?
    Thank you!

  • Cassi
    March 9th, 2013

    Greetings from Sweden! Thanks so much for the recipe =). I haven’t had a bagel in five years and finally not being able to stand it any longer, decided to see if I could make my own and your recipe was perfect =). I did have a few mishaps on this first batch. Can’t find bread flour at all, like many others who don’t live in America, so I had to use regular flour and maybe that made a difference? The bagels did rise, but they didn’t seem to rise enough. It’s like an almost perfect bagel, if that makes sense. After reading the other comments, it might also be the ‘warm place’ to rise dough. It’s quite cold in this frozen place. Maybe I should have turned on the oven and let the dough rise on a low heat in there? Or maybe I didn’t leave them in the oven long enough? Anyway, for a first attempt, I satisfied my craving, but want to try again to address the other issues so I have a perfect bagel recipe =). Thanks again! You are making so many folks who live overseas so happy =).

  • Rossana
    March 9th, 2013

    Fantastic recipe! I tried it last weekend and it was a success. Today I’ve doubled it and everybody is waiting for bagels!

    We recently moved to Chile from the US and haven’t found bread flour. I used regular flour and the bagels were wonderful!

  • Hou je haaks… | Draadhaar Bauke
    March 10th, 2013

    […] leerzame en succesvolle ochtend achter de rug. Terwijl wij met een dampende bak koffie en ovenverse Bagels opwarmen ligt Bauke in diepe slaap op z’n plek. Zo’n groepstraining vergt veel van […]

  • Noah
    March 10th, 2013

    It was a lot easier than I thought it would be! I made mine with 2/3 Whole Wheat and 1/3 bread flour. They looked gorgeous and were delicious but a bit cakey inside (what do they call that, small crumb?), I’m going to try adding some gluten to the mix next time and letting it rise even longer, maybe use a wetter dough too.

    I was pleasantly surprised how they firmed up after boiling… made them super-easy to handle & transfer individually to a baking stone.

    Note I am using the past tense because I already ate them all :)

  • Sebastian
    March 11th, 2013

    Hi Kamran

    I used this recipe yesterday, the bagels tasted amazing. During the kneading stage though my dough was really really sticky, no matter how much flour I put on it. It also lacked consistency and hindered my ability to knead it for the right amount of time.
    I was wondering if there was anything I could do to rectify this? Would it be okay to use say 25grams of butter to help with the dough?

    Thanks so much!

  • Caroline
    March 13th, 2013

    Any thoughts on making honey bagels? I’m a broke college student and don’t have any toppings. I have honey, though…do you think adding a little honey to the dough as well as the boiling water would throw things off at all?

  • Los mejores bagels neoyorkinos – Comimerienda de primavera | ruibarbacaos
    March 19th, 2013

    […] cualquier caso, la comimerienda fue un éxito. Con esta receta de bagels se perdona casi cualquier cosa, es sencillamente perfecta. También es laboriosa pero no difícil […]

    March 19th, 2013

    […] cocina es, ante todo, orden mental”. En cualquier caso, la comimerienda fue un éxito. Esta receta de bagels es laboriosa pero no difícil y como ocurre con todas las masas y la levadura, sabes cuando […]

  • Cindy
    March 19th, 2013

    I had a craving for bagels yesterday, but was too lazy to stop at the store….good thing!!! I came home and found this recipe and made the bagels last night. I made plain, garlic, and poppy seed. This is the EASIEST and best tasting recipe. Soooo today I decided to make cinnamon raisin…they are still cooking, I will let you know how they turn out. Thanks for posting this great recipe.

  • IanH
    March 24th, 2013

    Absolutely perfect! They were immediately cut in half and topped with bacon and a poached egg. Delicious!

  • Amanda
    March 24th, 2013

    I’ve just made this recipe substituting the flour for a gluten-free flour mixture of rice flour, tapioca flour, oat flour and coconut flour, as well as corn starch and xantham gum. I also used gluten free yeast and coconut sugar. Because of the weight of the mixture, I think a 1/2 tsp more yeast next time will be needed. I will also proof the yeast with the sugar in a bowl rather than a measuring cup to ensure that it proofs completely to help with the rising.

  • Nash
    March 27th, 2013

    To echo everyone else, these are great! First time making bagels and it was a breeze. I only had a small pot so the most time intensive part was boiling them one at a time. I also didn’t have any bakers flour so added in a bit of gluten to plain flour and worked fine. Will be doing this again!

  • Lori
    March 29th, 2013

    This is an AWESOME recipe. I’ve made them 1/2 a dozen times now and sprinkled with sesame seeds before baking. I’ve made it with bread flour and used my bread machine on the dough cycle each time and they are marvelously tasty and chewy. The las batch I added 1/4 cup rye flour & 2 tsp caraway seeds. Your recipe was the first I tried and won’t go any further. Both my teenage children LOVED them and the first two batches were gone in 2 days. Thanks for posting such a great recipe!

  • Samantha
    April 6th, 2013

    These bagels are amazing! They taste better than a bakery’s bagels. YUM!

  • Victoria
    April 19th, 2013

    Wow! I’ve been looking for a really good recipe for the bagels since 1999, since the day me and my family moved away from Montreal. So yesterday I finally took my guts (?) and made them. And this morning I finally ate one! Wow! Soo good! They tasted Montreal! Yum! So thank you! So very much!

  • Shmorgie
    April 21st, 2013

    These were so yummy! I’m on a diet but I ate 2 right out of the oven! (Ok, maybe that’s not so good:) But they are so, so delicious. Thanks a ton. Can’t wait to serve these to my mother-in-law.
    P.s. did I mention they’re yum?!

  • Homemade Goodness: NY Style Bagels
    April 23rd, 2013

    […] time I’ve attempted to make them, but it is the most successful.  I used a recipe from the Sophisticated Gourmet and they were amazing.  Using bread flour instead of regular flour does make a huge difference. […]

  • Jade
    April 24th, 2013

    Hello from Melbourne Australia,

    I had never made bagels, always been more of sweet cook; but these were amazing!!!
    Making more batches on the weekend.

    Thank you for such a wonderful recipe!


  • TimJ
    April 29th, 2013

    This is a great recipe. We don’t have any access to “real” (boiled) bagels where we live but these are a terrific (and certainly cheaper) solution to our bagel cravings. So far we’ve made plain, onion, cheese, sun-dried tomato, and garlic bagels. The dough is very forgiving, so you can just knead in the extra ingredients before the first rise. For the sun-dried tomato bagels I used the liquid I soaked the tomatoes in to give the bagels a lovely reddish orange color. Same with the cheese bagels, we just knead aged cheese in at the first rise, then top them with a little more shortly before they are done baking. We do let them raise a little longer after shaping but before boiling to get a larger slightly fluffier bagel.

  • bread #1 | prettying my life
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  • Christina
    May 2nd, 2013

    I live in a high-altitude city (7,000 ft) – how would you alter the recipe for high-altitude?

  • new york style bagels | things i made today
    May 2nd, 2013

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  • TimJ
    May 30th, 2013

    We prefer to put the flavors IN the bagel rather than just dumping it on top. We’ve made tons of different varieties of bagels using this recipe, but have perhaps just made the BEST bagel ever: bacon and cheddar. Fry the bacon crisp, crumble it up, add it with a whole bunch of cheddar to the dough at the first knead… This recipe is super forgiving and if whatever you add to the dough at the first knead makes the dough too moist, just add a little more flour and knead well on the second knead. Next up: feta and greek oregano, manchego and rosemary. Any other ideas?

  • Irving
    May 30th, 2013

    Here is my bagel recipe: 2 cups bread flour and 1 cup rye flour. 2 teaspoons of yeast and 1 tablespoon of sugar in 1/2 cup warm water. Add 2 cloves of minced garlic and plus more water if needed to get a soft dough. I use a food processor with the dough blade. You will find it is easier to roll it into a ball without creases this way. Use a whiskey shot glass to get a perfectly round hole.

  • Bunch Family » Blog Archive No need to knead with no-knead bagels!
    June 3rd, 2013

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  • veronica
    June 4th, 2013

    If you wanted to make cinnamon and raisin bagels can you tell me how much cinnamon you would use. Thank you

  • Jenna
    June 4th, 2013

    I made these the other day and were DELICIOUS. My family ate half of the batch before they were even cool. Definately a keeper.

  • Lev
    June 18th, 2013

    Whoa, pretty good for my first try at this recipe and baking in general. I had to make some last minute substitutions and used King Arthur whole wheat flour, aside from the flour being wrong I still think they came out a bit too dense and wonder if it is because I did not stretch the rings as much as I should have. Any advise?

  • GlasseonWeb
    June 19th, 2013

    I haven’t read through all comments, but the recipe doesn’t specify baking temperature. Does anyone can suggest?

  • Kell
    June 20th, 2013

    First time I made bagels, these are easy, very yummy, straight from the oven with utter and into the belly, nothing beats warm bread on a cold wet day, am keeping recipe and will be making again, cinnamon bagels sound beautiful to, thanks for sharing :)

  • jaine
    June 23rd, 2013

    Hi – this is really a wonderful recipe. My kids loved it! I just want to confirm if the dough is really a bit sticky sticky than normal. The bagel turned out right but I just wonder if the sticky dough can be corrected. Thanks!

    – Jaine

  • Lucy
    June 24th, 2013

    Following a request from my 5 year old for a bagel for his lunch box I scoured the web this morning and came across your recipe. I must admit my first attempt came out more like round bricks however I have just made another batch and lowered the oven temp (I have a fan oven) and reduced cooking time and both my boys love them. They’re definitely being used for lunch tomorrow. Living in England these bring back lovely memories of our honeymoon in New York. Oh, and I use instant yeast, bread flour and put all ingredients in the bowl together at the beginning. Delicious

  • Sandy
    June 26th, 2013

    These bagels are SOOOOO AWESOME!!! I lived in a very Jewish community in the Catskills of NY where we had authentic NY Style bagels. I would always come home with at least 2-3 doz (14/bakers doz)and would freeze them. I’ve left that area and my daughter has always brought some with her when she would come to visit. Now she won’t have to be teased during her 6 1/2 hr drive to visit with the aroma of the bagels! I separated my dough and kneaded about two TBS of minced jalapenos into one section and asiago cheese into the other section. My boyfriend and son are SOOOO thrilled to be able to have jalapeno bagels – my next batch will be getting even more jalapenos.

    I’m looking forward to making more this weekend and experimenting with other flavors!! Thank you so much for sharing this recipe!!!

    GlasseonWeb,the recipe calls to bake your bagels at 425ºF / 220ºC for 20 minutes or until golden.

  • Sandy
    June 26th, 2013

    I can’t wait to make these bagels again!!! Any ideas for other varieties will be welcomed! I’ll be sure to add mine! :-)

  • Vicky
    June 27th, 2013

    I make jalapeno cheddar bread all the time – try some cheddar with your recipe!

  • Sandy
    June 27th, 2013

    Thanks Vicky! I’ll definitely do that!! I’m going to try to see if I can modify this recipe to make it as a loaf. Any suggestions?

  • vicky
    June 27th, 2013

    I’ll be glad to share my recipe – it’s great! But am not sure if it’s appropriate to post it here. Does anyone know?

    Kamran replied:

    Vicky- Feel free to! I’d love to try out the recipe, as well! :)

  • Sandy
    June 27th, 2013

    My next batch is going to be strawberry bagels. I’m draining the juices from some that I had in the freezer and am going to try to substitute some of the juices warmed for the water added to the dough. A good friend of mine has anxiously offered to be my official taste tester!! LOL

    It was sooo nice to have a bagel that was made two days ago taste so fresh and great! These are, in my opinion, better that the bagel shops that we’ve gotten bagels from in the Catskills!! :-)

    Kamran, Since you have my email address as well as Vicky’s you can feel free to email her with my address. Vicky, if he does, just put something in the subject line so I’ll know it’s you!

    Kamran replied:

    Strawberry bagels sound perfect! Do let us know how they came out! :)

  • Vicky
    June 27th, 2013

    Jalapeno Cheddar Bread

    1 1/2 tablespoons dry yeast
    1 teaspoon sugar
    1 cup warm water (110 degrees)
    4 cups flour – more as needed (I usually use close to 5)
    4 tablespoons chopped jalapeno peppers – I use from a jar and drain off juices
    1 3/4 teaspoon salt
    1 tablespoon sugar
    1 egg — room temperature, let egg sit in hot water for about 5-7 minutes to warm
    1 cup milk – warmed
    2 1/2 cups shredded cheddar cheese — or try cubes chopped into about 1/4″ or larger cubes
    Grated Parmesan cheese to sprinkle over top

    1. Proof yeast in water with 1 teaspoon sugar for 8-10 minutes or until foamy.

    2. Heat milk in microwave for about 50 seconds on high.

    3. In your mixing bowl add chopped jalapenos, salt, sugar, egg, and warmed milk and one cup flour.

    4. When the yeast has proofed, add to the bowl and start kneading using your dough hook and adding in flour to create a soft smooth semi-sticky dough – 8-10 minutes.

    5. Towards the end of kneading, add in the cheddar cheese and mix until combined.

    6. After kneading, let the dough rest, covered with a clean tea towel for 8-10 minutes.

    7. Gather up the dough and knead gently for 30 second.

    8. Place dough in a well greased bowl and let rise until doubled – about 1 1/2 hours.

    9. Punch down dough and slice into 2 or 3 even pieces. Two pieces makes really large free form loaves. Actually I’ve never baked them in loaf pans.

    10. Shape into balls & place on a baking sheet that has been sprayed with cooking spray.

    11. Cover with a clean tea towel and rise again until doubled – about 1 hour.

    12. Brush tops with an egg white that has been mixed with 1 teaspoon cold water.

    13. Sprinkle grated Parmesan cheese over top.

    14. Bake in a 375 oven for about 25-35 minutes or until crust is a golden brown.

    This freezes well.

    Kamran replied:

    Oh my! This looks absolutely heavenly! I cannot wait to make this; I’ll send you an email when I do! :)

  • Vicky
    June 27th, 2013

    I like this best with chunks of cheese and finish by hand kneading it in. Sometimes I put in part shredded and part chunks. I’ll warn you that this is addictive! I usually keep one loaf and give the others away because I like it still warm from the oven.

  • Sandy
    June 27th, 2013

    Vicky, Thanks so much for sharing your recipe for your Jalapeno Cheddar Bread!!! I will definitely be giving this a try!!! I’m sure it will be a huge hit with my boyfriend and my son!

  • Sandy
    July 2nd, 2013

    I made the strawberry bagels last week and they were a HUGE HIT!!! I replaced the additional water with approx. 1/2 C strawberry juice that was reserved from draining my strawberries that I had frozen last year. I heated the juice in my microwave so it was warm when I added it to the flour and proofed yeast (regular warm water with the yeast). I kneaded the strawberries into the dough adding more flour as needed. (approx. 1 C) In the future I’ll add the strawberries while the dough is still in my Kitchen Aid mixer with the dough hook. These will definitely be on the “Make Again List!” :-)

  • Sandy
    July 2nd, 2013

    I made a new batch of jalapeno/cheddar bagels and increased that amount of chopped jalapenos to 8 heaping TBLS. I topped then with more jalapenos and cheddar cheese. They also were a huge success!! My son and his best friend plan to use them for burger buns! My next batch will be made either without a hole or just a small one. My boyfriend was thrilled to be able to have his favorite bagels again!!! :-)

  • Sandy
    July 7th, 2013

    I made Pizza bagels that I adapted from this recipe. I modified the base recipe by substituting the “remaining hot water” with heated pizza sauce until the dough became pliable like bread dough. I also added cut up pieces of pepperoni in the dough as well. I added some pizza sauce to the “egg wash”. In the future, I am going to bake them for 12-15 minutes then add the cheese and finish baking them. These are definitely on the “To Make Again” List!!!

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  • Cindy
    July 16th, 2013

    Just made a different bagel recipe which did not come out so well. Can’t wait to try these.

  • theMaulerRedRooster
    July 18th, 2013

    Right on. I’m not done making these (pre-boil stage, eh), but I’m happy to say that the “stretch the circle out” portion is giddily achieved by pushing your finger through the whole and spinning around your finger rather than pulling. Good times, great oldies.

  • Bisa
    July 23rd, 2013

    I did everything right and it all looked perfect till I put it in the oven which had previously been used as grill.

    Any idea how I can save my bagels? Please :-(

  • Bisa
    July 23rd, 2013

    I made it again, granted with mixed fruit and cinnamon and this time with the oven (not the grill) setting. Thank you so much for the recipe tastes absolutely sensational :-)

  • gina
    August 5th, 2013

    Hi, your recipe is great, i do it all the time, i just have a doubt, if i double the recipe, should i double the yeas too?

  • Liz
    August 10th, 2013

    I made bagels yesterday with a recipe that called for easy-blend yeast. I only had active dry yeast, and did not let them rise long enough so they came out small and dense. I am going to try your recipe today. Many bagel recipes call for barley malt syrup – could this be substituted for the sugar your recipe calls for? The malt did provide a nice taste to the last batch, which had 1 tsp. added and added 1 T to the 2 1/2 quarts of water for boiling.

  • Sarah
    August 10th, 2013

    I just found this recipe today. I’ve been on a bread kick lately, and bagels are a favorite treat. I love using the recipes that you post, because they are always straightforward, and easy to follow. The only problem I ran I to with this recipe, was shaping the dough into rounds. I never did achieve nice smooth rounds. I went ahead with the rest of the instructions and they are now in the oven cooking. They are not pretty, but hopefully they will be tasty

  • Comfort Food
    August 13th, 2013

    […] si at gode bagels er en av mine. Jeg synes ikke det er så mange gode å få tak i her hjemme, men denne oppskriften er enkel å følge, enten med hvete eller glutenfri deig. Og selv om de er New York Style, så […]

  • Kel
    August 19th, 2013

    As an Aussie living in Tasmania, bagels just aren’t to be found. Anywhere! So my American ex-pat huband and I had to give this recipe a go. We used plain flour instead of bread flour, as it’s what we had in the pantry.
    BRILLIANT. So good. Just divine, and so easy. Thankyou so much for the recipe!

  • Aira
    August 22nd, 2013

    I’ve tried this recipe twice and both times it came out awful. I have no idea what I’m doing wrong – all the other comments seem positive. The result is always the same: the outside is rock hard, the inside is too spongy, and there is almost no flavor to them at all. I followed the directions meticulously. What am I doing wrong here?

    I did notice that the bagels didn’t sink when I put them in the water. They floated immediately. I let them boil for 1.5 minutes on each side but I don’t know if something is maybe wrong there.

    I live in Europe and I can’t buy bagels in my area, so I really want to make this work. Please help!!


  • Tobi
    August 22nd, 2013

    I am never one to leave comments, however this recipe is so very wonderful. I simply can not make enough of them to keep up with the demand in our house. Thank you, thank you, thank you for providing such a great recipe. The bagels are so much better than the processed ones in the store.

  • Angela
    August 27th, 2013

    I absolutely love these bagels!! Best recipe I have found. My kids actually beg me to make them if they haven’t had them in a while and they are only 3 and 4. Love trying different variations too, but sharp Wiscounsin cheddar grated on the top is by far our fav. Definitely want to try Vicky’s French toast ones though. They sound great!!

  • Kate
    September 1st, 2013

    This is the best bagel recipe I’ve ever tried. Thank you so much!

  • New York Style Bagels | note to self
    September 4th, 2013

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  • mila
    September 7th, 2013

    I just got my first batch out of the oven. delicious, really.
    I have one question though: say I were to make a lot more than eight, at what stage do you recommend freezing the bagels? I was thing once they were boiled,maybe.
    Thanks again for this.

  • Estela
    September 7th, 2013

    Hi, I`m from Argentina and this is the third time I make them. It´s not only a simple recipe, but also they´re delicious!!!

  • How To Make New York Bagels ... In Los Angeles
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  • Talia
    September 13th, 2013

    I love you! Oh… and I love these bagels too!!!

  • D
    September 16th, 2013

    Just made these today! This was my first time attempt ever baking bagels. These are wonderful! Easy to make, chewy on the outside, soft on the inside bagels!

  • Barb
    September 18th, 2013

    Thank you.
    This was my first attempt at bagels.
    They came out PERFECT!
    Enough said.
    Let me get back to my hot buttered bagel
    . YUM!

  • Anke
    September 19th, 2013

    Hey there from Germany – ok, your recipe seems to have the WHOAAA-effect. I was loooking sooo long for a good bagel recipe, I’ve tried several ones but I always missed the “aaaah, well, I’m back to NYC” thought… So I’ll try your recipe this coming weekend.. YAY!!

  • 10 Bread Baking Recipes for Beginners | Top 10 Kitchen
    September 20th, 2013

    […] No offense, but the further you are geographically from New York City, the worse your bagels probably are. Don’t despair: make your own with help from The Sophisticated Gourmet. […]

  • cucee sprouts
    September 24th, 2013

    I am now a total fan of making bagels and I will NEVER buy them again…. I live in CA and we simply do not have good bagels out here.

    Your bagels look perfect! I have been on a hunt for a bagel recipe and I finally found it.

  • Rikke
    September 26th, 2013

    Every time I am in New York I go to a place where the have the best bagels but this recipe of bagels can definitely compete with the bagels I buy in NY. Here in Copenhagen/Denmark I have not found any that can compete with this recipe or the bagels I buy in New York City. So now I will go and make some more bagels. Yum yum.

  • Chantal
    September 29th, 2013

    My mom made these bagels! Awsome!!!!!
    A trick to help proof the dough from a baker friend of mine, is to put it in the oven with the oven light on only…. its enough heat to proof without starting to cook. I’m gonna try these as soon as i get all the ingredients

  • Kjirstin Youngberg
    October 1st, 2013

    A little late here to help with your bagels, but I found the flour was quite different in Europe. They had “plain flour” and I never found any bread flour, which is what you need to properly make bagels. Try a bakers shop or health food store to see if you can purchase gluten, or order it online. I’m sure somebody has it locally where you live.

  • Sarah B
    October 2nd, 2013

    I was so excited to find this recipe! I love bagels but have a soy allergy. Most store-bought breads have soy of some form in them. I tried these this morning and they are wonderful! I read through the comments and will try a few things differently next batch – like sprinkling cornmeal on the baking sheet. I did use my bread machine to mix, knead, and rise the dough, adding in more water (2 T at first) and then more flour after a few minutes (for the kneading in flour part) until it looked right. I may try it by hand next time just to see, but 10 minutes kneading by hand is a killer for me with 4 small children and muscle pains in my arms. :-/
    Still – they are GREAT with the bread machine! Thanks for the recipe!

  • Enharinada por los ‘bagels’ « Tenedor de cuatro puntas
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  • Barbara Ellen
    October 12th, 2013

    I just made this bagel recipe today for the first time…your directions were exact and very friendly to follow. The final product was a delicious and beautiful homemade (for the first time) bagel! I love them and so does my family. Thank you for the best bagel recipe ever!!

  • Tanya
    October 23rd, 2013

    Absolutely scrumptiuos!!!! Thanks for sharing.

  • Jeanine
    October 26th, 2013

    Thanks for this recipe, it’s wonderful and my kids and their friends think I’m fab! Question: when you use the scale, what is the weight of each bagel?

  • Kathy
    October 26th, 2013

    Hey, I used this recipe to make cinnamon raisin bagels. I added about 1/3 cup brown sugar to the water and 3 teaspoons cinnamon to the flour. I put about a cup of raisins in when I combined the dry stuff to wet stuff. They were amazing!! And yummy!!! And the other night I made onion bagels by adding about 1/2 cup sauteed onions to the mix when combing. Those were super yummy too. This recipe is really great. Thank you!!! But I admit, I just do all the water, yeast, sugar and let it bloom. Then all the flour and knead til it’s happy. Thanks a bunch!

  • Lydia
    November 2nd, 2013

    Just made these this morning. I let the yeast develop first but let my bread machine do the kneading for me. I boiled them for 2mins per side and baked them for 15mins. They turned out lovely! We don’t have so many bread flour options in our major supermarkets here in Australia so I used the Italian Tipo OO flour (the packet pitched it for pasta-making purposes) and despite that, they were still great. Next time I’ll get my hands on some higher-protein flour to try. Yum!

  • Jen
    November 4th, 2013

    THANK YOU! I live in Istanbul and the couple places that sell bagels fall very short. Thanks for helping out a homesick American.

  • Conquering the bagel | The Mix Masters
    November 5th, 2013

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  • Emily
    November 6th, 2013

    Can you use all purpose flour? If not, what is the exact kind you use? I have never used any other flour besides all purpose and wheat flour. Thank you!

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  • Beth Deth
    November 15th, 2013

    Well I read to comment 113 and didnt see anyone answer the people who asked why the holes were closing..the proper way todo it is to roll the 8 balls (6 for the ones who like em larger)
    After that you poke your finger into the center, and gently flatten them down until they are halfway down your finger. Like a bagel ring.
    Then comes the best part, its so easy! You spin it around in the air on your finger until hole is big enough, it will collect again
    So you can make it a bit bigger than normally seen in storebought. Boil, bake and brilliant! Thank you for sharing this recipe,
    Hope this helped. Try it itsthe best way

  • debbie
    November 15th, 2013

    Can the dough be made the day before?? I’m asking as my daughter needs to made it at school and she wont be able to let the dough sit for an hr…???

  • Adam
    November 17th, 2013

    I used all-purpose flour for this recipe and it worked out great. I’m not sure if it would pass a bagel-connoisseur’s standards, but my wife and myself devoured them fresh out of the oven!

  • New York Bagels | Beer Time With Wagner
    November 17th, 2013

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  • ana sofia
    November 18th, 2013

    This is the best bagel recipe! I’ve used it a lot. I do think you really need a good strong wheat flour, in order to make it work! But this tastes like real NYC bagels. Thank you.

  • Karen
    November 19th, 2013

    I’m so excited to find this recipe and can’t wait to try it! One question……if I want to make mini bagels (I know – “why?”) do I need to make any modifications to the recipe? To tell the truth, I saw a cool idea for napkin rings made of bread dough but I think mini bagels would be MUCH better…….


    November 20th, 2013


  • Lindsey
    November 20th, 2013

    Sooo fun to make (the boiling part is so cool!) and come out great – even for someone like me who isn’t very good at following recipes very closely. Basically I look for baking recipes where there’s a fair margin of error – and at least thus far I haven’t messed these puppies up! I’m in Austin, TX and while I don’t suppose it’s as much of a bagel desert as other parts of the world, I don’t know of a better bagel shop than Einstein’s and something tells me that’s not saying much. So this is very welcome.

    I saw in some of the comments concern about the rolling into a ball part – I tried to make them all smooth and couldn’t make it go so I just rolled ’em up in my hand briefly, then pushed a hole into the middle and spread it a bit, trying to get the bagel evenly spaced all the way round. Not as pretty perhaps but they still work. I would definitely recommend using high gluten flour/bread flour – my understanding is that the high gluten content is part of what makes a bagel distinctive. This is a major staple in my house now!

  • Kristine
    November 24th, 2013

    Wow, these were amazing, thank you for the recipe! I was a little intimidated by the recipe at first (I have never made any type of bread before), but it was much easier than I expected and so delicious! I live in Guatemala and you can imagine how awful the bagels here are… so now I will never be missing the NY bagel shop near my house in Los Angeles! Thank you!! By the way, I also had problems rolling the dough into balls – so mine came out a little ugly, but man, were they GOOD!!

  • Susan
    November 26th, 2013

    Just read your recipe and most of the responses! Wonderful! People from all over the world are hungry for your delicious bagel, and loving them! Absolutely awesome! Thank you also, for your kind and patient instructions over and over again. I really appreciate your willingness to learn and adapt to whatever comes at you: skill levels, altitudes, different ingredients, food intolerances…..on and on it goes! God bless you for sharing much more than a recipe! Thanksgiving this year includes you!

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    November 27th, 2013

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  • John o'connor
    December 1st, 2013

    Brilliant recipe, easy to follow and excellent results.

  • Lauren
    December 1st, 2013

    These are amazing! I used an egg wash and they look and taste professional. Thank you so much for sharing this recipe.

  • Cathy
    December 1st, 2013

    Great recipe and so easy to make. The recipe is definitely a keeper.

  • Jory
    December 3rd, 2013

    Wow. My kids (in their 20s) love lox and bagels. I make my own lox, but always bought the bagels. I cook often, but never bake. I saw your recipe and decided to give it a try. I boiled them for 2 minutes per side for chewier bagels. Made 2 each of poppy seed, sesame seed, minced onion and a combo of the three. My very 1st try they were awesome. My son said that they were the best he ever had. Thanks much, I have a new family “tradition”.

  • Susan T.
    December 3rd, 2013

    I just made my first batch of these. Lovely and tasty! They’re a bit too puffy inside, but I know I let the dough over rise. I threw the ingredients in the bread machine, set it on dough cycle, and left for a work meeting. Came back 4 hours later, and the dough was gloriously puffy. I punched it down and continued with the recipe. Even though the insides are a bit too puffy and roll like, the outside crust is crispy and chewy–spot on perfect. I made 12 bagels instead of 8 out of this recipe, because I prefer smaller bagels to the huge ones. Thanks for the great recipe.

  • Hugh
    December 3rd, 2013

    Hi, if anyone out there is looking for High-Gluten flour, the Amish Market where I live in Annapolis has HF Flour and a lot of baking needs that are not normally found in regular stores. Good Luck, waiting on bagels to rise…..

  • Hugh
    December 3rd, 2013

    Also, to help the bagels proof (rise), put in the oven (oven off) and put in a bowl of boiling water and it will rise to perfection….

  • Alison
    December 4th, 2013

    Hi I currently live in Italy but I am of german descent and this is the same procedure as to make pretzels, well the shape changes ofcourse and you put some baking soda in the water and then sprinkle with coarse salt the baking soda give them that brown shiny hard crust on the outside! but I must say excellent recipe !

  • Bob
    December 5th, 2013

    UK W. London, bread self-sufficient 2yrs now. 1st ever attempt at bagels last week was a collapsed failure. 2nd time today using this recipe was PERFECT. A bit large for me so would make 12, not 8 as in recipe, for next time. Topped simply with eggwash, crushed black onion seeds and poppy seeds.Yum!

  • Jennifer
    December 5th, 2013

    I know this recipe was posted a long time ago, but I was looking for a cure to my wrinkled bagels. Every time we make them, they get wrinkled after we take them out of the boiling water, before they get to the oven. Is there a trick to avoid this happening? Thanks!

  • Nina chmiel
    December 7th, 2013

    Outstanding! I live on long island and these turned out BETTER than most bagel store bagels and despite popular belief, it’s Long Island specifically that has the best NY bagels, not NYC. would just add another 1/2 tsp of salt if anything. Really crunchy crust and great taste. I ate 3 of them. Will be on the treadmill the best part of the day.

  • Stephanie
    December 10th, 2013

    Made these yesterday. This recipe is the best! And easy too! I miss NY and now I have a piece of the apple when ever I want it. Thanks Kamran!

  • Procrasta – Bagels | cook, eat, enjoy, then repeat
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  • Moskoe Daily
    December 15th, 2013

    My first time in the kitchen solo and I made this. Thank you.

  • 2011 Resolution and my Favorite Bagels in New York Style - What Liberty Ate
    December 22nd, 2013

    […] for bagels – recipe from Sophisticated Gourmet (for 8 medium bagels) : 2 teaspoons of active dry yeast 1 1/2 tablespoons of crystal sugar 1 1/4 […]

  • Tut
    December 26th, 2013

    I’m SO excited to try this recipe. I live in MD, but am from Jersey and can’t find a decent bagel anywhere around here! I get so excited when my friend’s mom visits from NY because she ALWAYS brings a huge bag of bagels! Now I’ll have the opportunity to repay her with some made right at home (and we won’t have to wait til her next visit if we have a craving!). THANK YOU THANK YOU THANK YOU!

    December 29th, 2013

    […] from several recipes…  I found the original recipe on ABM, who adapted her recipe from SG, who adapted her recipe from this […]

  • Becca
    December 30th, 2013

    Okay, I just made these (and devoured one already haha). I’ll summarize first: it was a difficult recipe for this novice baker, but definitely worth it in the end. Now for the details…I got to step 4 without a problem, then realized that my dough was too water-y (I went overboard in step 3). So I tried adding some flour, and then just gave up and decided to start over. It was a waste, I know, but it was early in the AM when I started and I just was not in the mood. haha. So I started over, and I was more careful with how much water I added. After that, things went fine. I was antsy, so I doubt I waited the whole hour. Maybe it was 45-50 minutes and then I punched the dough down and let it sit for 10 more minutes. Boiling them wasn’t as difficult as I thought it would be. They just floated there. haha. I topped four of them with some egg white and of those four, two got cinnamon sugar and two got dried onion and garlic. I made 7 big bagels total. Three plain, two cinnamon sugar, and two onion & garlic. I just ate a plain one with some cream cheese. SOOOOOO GOOOD. I’m a bagel lover (though not an expert) and that bagel was in the top 3 I’ve ever eaten. I’ll save this recipe for sure. Thank you!

  • Ane
    December 31st, 2013

    Wonderful recipe! My family loved the bagels! Thanks so much!

  • Nabeelah
    January 1st, 2014

    Hi kamran
    Can I use instant yeast instead of dry yeast. Want to try it but only have instant yeast on hand

  • January Menu Plan - life{in}grace
    January 1st, 2014

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  • allison
    January 1st, 2014

    Made the dough last night and after leaving it to rise in the refrigerator overnight we brought it to room temp this morning and continued on our way. They were amazing!! Already making a second batch since the first are gone. Made mini-bagels (16 from one recipe) and baked 14 minutes. Terrific for our kids. THanks for sharing a recipe that was easy and not at all intimidating!

  • Jaime
    January 3rd, 2014

    Have made bagels many times, but this is hands down the best recipe I have tried! The only addition is altering the boiling water. Add 1 1/2 Tbsp honey, 1Tblsp baking soda and a teaspoon salt to the water (from another bagel recipe I tried). The crust comes out slightly crispier and perfect in my opinion! Nice contrast with the chewy bagel.

  • Joy
    January 10th, 2014

    Seriously, how can you be both so cool and So accomplished at your age… Thats Ridiculous! Props.
    I can’t wait to make these … Had NO idea you could make them at home…what! Your recipe looks totally doable, even though I’ve Just figured out making bread.
    Thank you! Going to share your blog with all my friends : )
    … New York… On my bucket list! Food Trucks here I come…one day, sigh

  • Joy
    January 10th, 2014

    Ok, double posting food stalker here… Question: if I were to make Onion Bagels, MMMM Onion Bagels… how do I get those toasty little bits of onion goodness?? Can I make them at home, ie., toast onion bits OR just best to buy them .. If so which ones please?
    Thank you!

  • Joy
    January 10th, 2014

    Ps, OMYgoodness!!! Where is the Pinterest link… Want to pin to my recipe board. : (

  • Lindsay Daile
    January 12th, 2014

    These were DELISH! SO glad we tried it!

  • adam b.
    January 15th, 2014

    Late last night I realized there was no bread in the house for this morning’s breakfast, so after thinking of making my own bagels for months, I took a look at your recipe, slightly modified it, and used it in my bread machine as I was not into kneading the dough at a quarter past midnight.

    The machine does not have a bagel cycle so I selected the pizza setting which lasts for 1hr; 25min of mixing and kneading and 35 min of rising. The only adjustment I did during the cycle was adding a few drops of water to mix in all the loose flour. At the end of the cycle the dough seemed just perfect for the final punchdown and shaping into bagels (not that I had any prior experience, but it just felt right) without any need for additional rest.

    The shaping, boiling, coating (rock salt, and poppy seeds, some were left plain) , and baking all went quite smoothly and by 2am I had 9 bagels on the cooling rack, 6 rather good looking ones and 3 that represented my complete lack of prior experience in shaping them. But all of them perfectly inviting and edible, just to be clear.

    Family loves them this morning and if I were to improve anything, I’d try to figure out how to make the poppy seeds stick better to the surface, although they seem to be about as loose as those from a very good Jewish bakery in town that’s been in business for over 20 years.

    Good stuff and a fun experience. Thanks for the inspiration.

  • New York-Style Bagels
    January 16th, 2014

    […] not, and some required the dough to rest overnight, while others only an hour. I decided to use this New York-Style Bagel Recipe from The Sophisticated Gourmet. Turns out this recipe (as well as many others I found) originated […]

  • Aisa
    January 17th, 2014

    These sound amazing and I wanted to make this, but was wondering if I could prepare the dough in the bread machine? if so what should I do?

  • casey
    January 20th, 2014

    that bagel recipe was wonderful! Thank you so much for sharing it.

  • lolocaust
    January 22nd, 2014

    Looks to me like a standard bagel recipe. Make dough, form bagels, boil and bake. Not exactly a culinary eureka I’d say, with literally hundreds of similar ones available on the net.
    Are you so insecure that you delete the so-so comments, leaving only those that so uniformly praise you for such a well-known and simple product?

    Kamran replied:

    Dear lolocaust (or shall I say Adam B. as per your comment ABOVE. Oh the magic of technology and having the same IP address, eh?),

    I do apologize that your previous comment wasn’t approved in record speed; the moment I read your previous comment during a dinner date, I was quite pleased that things came out well. I opened the app I use to moderate comments on my iPhone– in the middle of my dinner date– and pressed “approve” on your comment. I’m now realizing that the app didn’t respond accordingly and left your comment to be moderated at a later time.

    Yes, this recipe is quite a standard one– one that is meant to be modified and adapted. That’s the point of almost all of the recipes I share on my blog. No it’s not a “culinary eureka,” but as per your previous comment, it’s pretty “good stuff.” And the hundreds of commenters above seem to agree (as do the countless emails in my mailbox). I am not insecure and I do not delete so-so comments. As you may have noticed– twice in your case– whenever someone from an IP that hasn’t been previously approved on my site comments, a message pops up that says your comment is awaiting moderation. I moderate comments for two reasons: spammers and smart alecks who have nothing better to do. I treat this space as my home and I welcome constructive criticism, however I do not welcome anonymous commentators who seem to be personally torn between how they feel about my blog and me and express their feelings in a disrespectful manner. If you didn’t like the recipe, that’s your opinion and I would’ve welcomed it. However, as per your previous comment, that doesn’t seem to be the case.

    This site is free to view. Recipes are free to be printed and shared. I don’t charge anyone to visit it, nor do I force anyone to make the recipes I share on here. All I ask for is maturity and respect. As mentioned before– this space is like my home, and I’m sure you had responsible adults teach you as a child that you respect a person and their home whilst you visit with them.

    During your visit you complimented me, and several days later attempted to anonymously insult me, and because of this– your access to my site will be revoked. You should feel special because I rarely have to block folks from being able to view my site.

    Thank you for visiting The Sophisticated Gourmet!
    Kamran Siddiqi
    Editor-in-Chief and Sassy Commentator

  • Kjirstin Youngberg
    January 22nd, 2014

    Kamran, it needs an egg wash to get the seeds to stick!

    Kamran replied:

    Hi Kjirstin- that is addressed in step 10.

  • Blue
    January 22nd, 2014

    As an earlier commenter stated, I also live in Spain so finding a bagel here seems impossible! Thanks for the recipe, I will try it this weekend :)

  • Meenal
    January 23rd, 2014

    Hi. Can I make the bagels with instant yeast?

  • len smith
    January 23rd, 2014

    Hi Kamran
    Well i do love a good bagel , but live quite away from London UK , so today i had a go at your Recipe !
    And for the first attempt they turned out great and also made a change from the normal bread baking !
    but i reckon next time i will divide into 10 or 12 as they where a bit big ! and none of them sunk when put in the hot/boiling water ? is that a good sign or a bad sign ?

    so a big thank you to you Kamran and well done for your time !

  • Kathleen
    January 24th, 2014

    Thank You so much for sharing this recipe! I made my first batch yesterday and was surprised at how easy it was! NEVER thought I could do it – loved being proved wrong!

    I used my KitchenAid and dough hook to mix the dough for 8 minutes and then kneaded it on the board for another 8 before the first rise.

    Sent photos to my husband at the office and child at University. Child at University has already requested a batch be prepared and overnighted to her!

  • Homemade Bagels | Pasadena Culinary Photography
    January 24th, 2014

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    January 26th, 2014

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  • Novice
    January 28th, 2014

    This is what the internet is all about.

    I am a novice beaker and like to attempt only bread types I really like.

    I spent a lot of time trying the brioche with some good results but this bagel recipe and method is one of the best things I have come across on line.

    It tastes truly amazing and the kids (& wife) love it.

    I read some of the comments regarding how delicious it tastes and was extremely sceptical but trust me, this tastes so good, it is worth it.

    thanks a million.

    Ps. All the way from Leeds (UK)and luckily, I stumbled on this recipe

  • Jesse
    January 31st, 2014

    Have made 5 batches of these in the past week, I used whole wheat flower instead and they turned out great. Thank you for the awesome recipe. Many more batches to follow.

  • Judie
    February 3rd, 2014

    I made these over the weekend and was thrilled. I did just a sesame seed topping and can’t believe how much they are like the expensive ones we have been buying. I would love to make cinnamon raisin bagels – you said somewhere above that you would be posting a recipe for them. Did I miss it, or is it still coming?

  • Joanne
    February 5th, 2014

    This is a brilliant recipe. I’ve made it 3 times so far, and am only getting better at it. Because I’m Australian (or because of my taste buds) I find the recipe a little sweet, so I have cut the sugar back to one dessertspoon. I’m so glad I got over my thing about bagels being too hard.

  • Mary
    February 6th, 2014

    Just made these today and they are wonderful! Shared the recipe on Facebook after bragging about them! Thanks for sharing. I did cheat and use the breadmaker to do the kneading but then turned it off to raise the dough the first time. Easy-Peazy. We ate chicken salad sandwiches on them for lunch and are eating the rest with dinner tonight. Beef stew and bagels – not the norm but I want them!

  • Denise
    February 13th, 2014

    AMAZING!! This was my round 2 recipe (no offense! just came up second when I searched), after a round 1 I found on another site that turned out ugly and inedible. SO HAPPY! I am a frequent dessert baker but new to breads and doughs, would love to do a cinnamon raisin version – can you give me tips on how to do that?? Worried the addition of raisins etc will affect the dough rising. Also, not really sure where in the process to add what. Thank you so much for sharing this recipe. Philly has lots of great bagel places but nothing beats homemade fresh out of the oven delicousness!

  • Joanne
    February 14th, 2014

    I am speechless!!!! This is the best bagel dough I have ever seen, or used. I can’t believe the way they look. They just came out so I can’t taste yet. To be honest, I made two different recipes today. I wanted to see which one worked the best. The “other” recipe, although good in taste, turned out to be flat bagels. This one called for malt. So I used molasses. Yours? Perfectly round and huge. I am never using another recipe again. And if they taste as good as they look, I am not buying those expensive ones ever again.

  • Alli
    February 19th, 2014

    Greetings from Toronto!

    I tried your bagel recipe today, after 2 years of searching for the right one. (This includes ~50 unsatisfactory attempts and thrown away “bagels”) The result?
    My husband informed me that we are never buying bagels again, as these are the best bagels he has ever tasted! On the baking end of it, these were very easy to do, the dough was easy to handle and I can’t imagine ever using another recipe again in my life.

    Than you for the awesome recipe!

  • a natural life
    February 20th, 2014

    […] a quick Google search, I found a lovely little recipe for New York style bagels, and I adapted it to fit my health and bulk baking […]

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    February 22nd, 2014

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  • Ruby
    February 22nd, 2014

    Delicious! These are my tips; I would make them bigger next time, maybe 6 instead of 8 bagels. Make sure you keep a damp cloth over the dough after you cut into pieces (Step 6). If not the dough dries out, and those parts get burnt. I thought 20 min at 425 was too long, as mine got too brown. Maybe 15 at 375? Every stove is different. This recipe really helped the cravings for an east coast bagel!! Thanks for it!

  • Kathy Cohen
    February 24th, 2014

    I saw this recipe about a month ago and have been making bagels weekly for my husband with it. My only problem is that my bagels do not have that silky smooth surface that the locally made ones have. They are lovely before boiling but have a little bit of a bumpy surface after boiling. I am not sure why.

    The taste is amazing and he gets just the types he wants.

    Can egg be added, substituting for some of the water, to make egg bagels? We have very little money so I don’t want to waste the ingredients if not.

  • Mike
    February 24th, 2014

    Oh yeah, really good! My family of 5 killed all 8 bagels in 60 seconds! Made them in my outdoor kitchen, boiled in the biggest pot I own, then baked on a pizza stone on Big Green Egg. Bottom crust was thin and crunchy. Tried Jalapeno cheddar, salt, garlic, which I added right after boiling. For dough, I used half Red Fife Heirloom Whole Wheat and half Caputo 00 Baker’s flour, with a teaspoon of Bob’s Red Mill vital wheat gluten. Next time I will try Red Fife Heirloom Whole Wheat Bread flour from Anson Mills. (trying to eliminate Frankenwheat from our lives).

  • Casper
    February 25th, 2014

    I wonder why did the skin of my bagels turned out hard and crispy. This is my first time baking. I hope someone can give me some helpful advise. The bagel was still delicious though. It was gone within minutes out of the oven. Thank you for the recipe!

  • Honey Wheat Bagels | my kitchen addiction
    February 25th, 2014

    […] slip through the cracks. Early in January, I finally got around to trying out a bagel recipe from The Sophisticated Gourmet that I’ve had bookmarked for years. Kamran’s recipe was fabulous. I made it twice. Once I had a […]

  • Missy ashford
    February 28th, 2014

    Just finished our first batch (me and my 7 year old son). He loves all things bagels and these did not disappoint! Thanks for the great recipe and super clear instructions!

  • Sam
    March 2nd, 2014

    Love, love, love this recipe and use it alllll the time. Right now I’m in Switzerland on student exchange and wanting to make something “Canadian” for my family. By substituting sugar for maple syrup and boiling in brown sugar water, they are perfect Montreal style bagels! I was having trouble coming up with something because the dad is a vegetarian and the mom is currently vegan because of lent….volia! A “Canadian” tradition I can share with everyone, no eggs, no butter etc. Thanks!:)

  • A busy weekend! | listenwatchreadshare
    March 4th, 2014

    […] also had another go at bagels, this time by hand.  This worked a lot better, as you can see exactly when the bread has doubled […]

  • Charles
    March 10th, 2014

    hi Kamran!
    love this recipe! trying it here in New Zealand!!
    I cooked them, tasted great, but a little on the dry side, just wondering what I could do to fix this?

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  • Juliet
    March 24th, 2014

    I have these baking right now. My husband made NY bagels in NY bagel shops for 30 years. I hope I can make him proud with this recipe.

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  • Kerri
    March 26th, 2014

    Hi from the Cotswolds!
    I realised today that I had no breakfast stuff in that my 9yo daughter liked, so I decided to try baking bagels with her as she loves them (normally just shop bought ones in the uk) and loves baking with me. We have never tried baking bagels before. We are currently waiting for the hour rise to tick round so we can get on to poaching them!
    Will let you know what we think if we can wait til the morning ….

  • Robert
    March 29th, 2014

    Here in Germany I can only get Bagles from german bakeries made with dough used for german roll dough, so the only thing they have of a real Bagle is the hole. Or those industrial ones, frozen to warm up from a supermarket.
    I really miss real and fresh Bagles like I know and remember them from the US.

    Great! Can’t wait to try it out. ;-)

  • Adam guest
    March 31st, 2014

    These are easy, no nonsense, taste great. Just made them with cinnamon & raisins.

  • Sofía
    April 2nd, 2014

    Thank you so much for this recipe! I live in the US for four years but I’ve been back in my home country (Chile) for five years… I was totally craving bagels but a recipe that I tried a while ago came out as a total disaster! But THESE… Amazing doesn’t begin to describe them! Thank you!

  • Jackie
    April 3rd, 2014

    From my research, it seems true NY bagels include malt syrup which gives them that “bagely” flavor and aids in getting that perfect, uniformly brown crust rather than spotty brown as in your photo. Your recipe does not include this ingredient. We are currently living in South Korea (military) and I don’t know where to find malt syrup here yet. Rather than order it on line and wait for it, I thought I’d try this recipe since it doesn’t require this ingredient. Interested in knowing why you don’t include it before I try it. Thanks a bunch!

    Kamran replied:

    Hi Jackie– I am quite aware of this and my reasoning behind this is for several reasons, but I’ll just mention a couple: to make the recipe more approachable and easy, and because of the lack of availability of barley malt syrup around the globe. Just as you stated– you don’t know where to find malt syrup in South Korea; honey, just as other commenters have mentioned, works well. Going back to my statement about ease– you need but a handful of basic ingredients for these bagels; I personally don’t keep barley malt syrup in the cupboard and I’m sure most people don’t. Suggesting that people use it would make this recipe less approachable to bakers of all ranks. If someone is more experienced at baking and wants to use barley malt syrup if they have it, they can surely use that! But for people that want quick and easy, this very basic recipe does the job pretty well.

  • Steve Fabricant
    April 4th, 2014

    Worldwide Bagel Web! Okinawa here: my source for Costco bagels (cheap and pretty good) in Tokyo just doubled the shipping price so I am back to rolling my own again – it’s a breakfast staple for my Japanese family! I had good results from the recipe but I will increase the salt next time and use a bit less of my very active yeast. Texture is very good, using about half high-gluten flour and half ‘regular’. Then there is the matter of using malt syrup in the dough or the boiling water – I used honey and it made a nice crispy crust, but will try to find malt syrup.

  • Steve
    April 4th, 2014

    I have one problem with this recipe. It’s too good. I can’t keep up with the demand around the house. 1 batch=1 day if I’m really lucky.

  • Cinnamon-Raisin Bagels {Vegan} | The Wordy Baker
    April 5th, 2014

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  • Brad Barkhurst
    April 5th, 2014

    You have to be completely be kidding me…… Just got back from NYC….. Had great bagels from different places everyday. Came home craving a good bagel lucked on your blog. Seriously had my doubts at being able make my own bagel. They came out so, and I mean SO good! Your directions and pictures were so great and easy to follow.

    Thank you for saving me from flying my bagels in from NYC, I live in Seattle. I have never had a bagel as good as my first attempt, here in Washington state. WOW is really all I can say to this recipe.

  • Steve Fabricant
    April 6th, 2014

    Jackie and all: Malt Syrup is available from the excellent mailorder site The have a lot of products you might not find in Korea, and they often have specials on shipping. I’m ordering some today!

  • Jackie
    April 6th, 2014

    Thank you for answering my question regarding why malt syrup is not in your recipe. As an experienced baker, I’m not intimidated by the prospect of having to hunt down an unusual ingredient, and yes, I know I can order it on line from several sources. I was more interested in how you arrived at the decision to leave it out of your recipe (was curious to know if you’d done any taste/texture comparisons with and without it, etc.). I’ve tried the recipe, using honey since I didn’t have the malt syrup. Great chewy interior but the outside wasn’t quite right…I think I may not have had the water at a full boil. Anyway, I will try it again. Thanks for the suggested malt syrup source.

  • Bake your own bread! | The Stone Broke Student
    April 9th, 2014

    […] This week I’ve been baking bagels and pretzels. Pretzels are great as a sweet or savoury treat and the bagels are perfect for breakfast or lunch. All in all, I think I worked out that it costs around 60p to make 8 bagels or 6 pretzels. Fab!  I got my recipe for the bagels from here: […]

  • Terri Warren
    April 12th, 2014

    Good morning. I am camping with a group and would like to make these tonight and bake them in the morning. What would you recommend as a procedure for making this ahead, at least partially. Thank you.


  • Lucille
    April 12th, 2014

    They’re in the oven. I’m so excited. My BFF just sent me your recipe the other day, I couldn’t wait to try. My brother growing up worked in a bagel shop in Long Island, NY. I never thought it was possible. We live in the South now & just not the same. I’ve been baking bread recently & thought I could give this a try. Thank you so much!! I just took them out. Look good enough to Eat!! Hehe. Hole not big enough. 2nd try always comes out better. However Delish!!!

  • beauty and truth: homemade monster bagels
    April 15th, 2014

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  • Adri
    April 17th, 2014

    A+++ This recipe was AMAZING.

  • rubina
    April 17th, 2014

    Kamran iam going to try your bagel recipe ,bought all the ing today,Now a days they put L-cystine in bagels and most of the bread ,its soooo yucky,,thanks for the recipe,,

  • Bridget
    April 19th, 2014

    I made them with about 60% whole wheat flour. I added extra yeast and water to compensate for the whole wheat flour. They came out good, but I made a mistake of making 4 large bagels. Given the water and yeast, they needed more baking time and my oven is too hot on the bottom for that. I think if I had made 6 or 8 instead, they would have been perfect.

  • Brooke Fabian
    April 19th, 2014

    Hi there. I saw your malt syrup response and I ordered some, just for the hell of it. If I try it, do I replace the sugar in the dough with the same amount of syrup- or half since it is wet? BTW my family absolutely loves these bagels- we are grateful for the recipe.

  • Pam
    April 23rd, 2014

    Is there a way to adapt this recipe to make blueberry bagels? They are my son’s and my favorite!

  • Loretta
    April 23rd, 2014

    I just tried your bagel recipe and they came out great! Thanks for posting the recipe. It is a keeper and I will make them again and again!

  • Ruth Pearl
    April 26th, 2014

    Have to agree – great recipe. Didn’t have quite enough bread flour so they had a 1/4 mix of wheat flour and all purpose flour for kneading. Still turned out well.

  • New York Style Bagels | My great WordPress blog
    April 28th, 2014

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  • Melanie
    May 8th, 2014

    Thank you soo much for this recipe! I live in Austria (you know – Sound of Music land) and just had a this craving for New York Bagels so I tried this recipe and what should I say?: Three are already gone – ate them right after I took them out of the oven, burned my fingers several times but it was sooo worth it!

    As I didn’t have any bread flour around (and am allergic to wheat) I mixed 2 cups of whole spelt flour with 1 1/2 cups of white spelt flour as well as cane sugar instead of normal sugar. After knealing I splitted the dough in two halves and added about 4 tsp. of cinnamon and a hand full of raisins (put in water for about 20 min. first)to one of the dough-halves. After that I followed your recipe and let both doughs rest for an hour.

    I made 12 bagels (quite small bagels) – next time I’ll reduce them to 10 as some are really quite small. As I read in several other recipes that they add sugar, honey or salt to the boiling-water, I added about one tablespoon of cane sugar and about a half teaspoon of salt to the water.-The crust is amazing!! Never had such a good crust on a bagel before (not even in New York)!

  • Jenny
    May 10th, 2014

    If you are lucky enough to find bagels in country Australia they are expensive – you could buy a loaf of bread for the price of two bagels. We used your recipe for the first time in September last year and are making them every week now. Thanks very much for sharing the recipe.

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  • Meredith N.
    May 17th, 2014

    Tried this recipe today and it was a HUGE success! I added a beaten egg and the flour to get the right consistency in addition to the recipe’s ingredients. I also rubbed some butter on them before baking and my family loves them! Also making the dough ball then pressing the hole into the middle… Mind blown, i used to make ropes, but then i never got a consistent circle. Thanks for sharing! I’m putting this in my recipe box!

  • Stephen
    May 19th, 2014

    My previous culinary achievements are slight and mostly include me putting things between two slices of bread so I approached the idea of making my own bagels with enthusiasm but fully expecting failure. They came out amazing, far better than I ever had hoped. Thank you so much for this site. I’ll be trying your pretzel recipe next.

  • Brenda
    June 1st, 2014

    Has anyone tried this recipe at high altitude? I live at 7200′ and wondered if anyone has adjusted the recipe with success.

  • Ria
    June 5th, 2014

    I made bagels!!! Thank you so much. I’m not a great baker but I love bagels and I will be making them again. Attempt one was lead by a different recipe and it was a water-logged disaster, but the second batch where I followed your recipe was great. I will be making them again and again. Thank you. R

  • If you can’t bring the girl to New York… | melbriar
    June 6th, 2014

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  • Sherry
    June 8th, 2014

    Winter quick tip (I know it is summer time…lol) My old house is quite drafty and I can’t find a truly warm spot, with exception of one place, my smallest bathroom.

    I usually do yeast baking after the kids go to bed, so I have more concentration (If I am agitated or rushed I either over or under-knead dough, leading to not so great yeasty breads/rolls.)

    So, I go in and give my smallest bathroom a really, really good scrubbing… every surface as I am a germaphobe.

    Then, I prime the bathroom by running the shower at full heat. Until the bathroom is slightly above room temp.

    I turn off the shower, place in the tub a small side table, away from the showerhead (tv tray on legs works too)to prevent it going into the floor because of someone wanting the bathroom (whom I usually redirect to the unused bathroom).

    I make my dough and put it in my oiled bowl put a slightly damp warm towel over the bowl and place the bowl on my table in the bathtub. I have not had a failed rise yet using this method in the winter time. :)

  • Bagels, Bagels, Bagels, New York Style Bagels | Tash Loves FoodTash Loves Food
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  • Roberg
    June 9th, 2014

    Sherry…a much simpler way is to use your oven for rising. Houses here in Argentina a very cool in the winter (now) as they are made of brick and concrete, and usually with very high ceilings. I just warm up the oven for a few minutes…put a pan of boiling water on the bottom shelf, an voila!! Works every time.

  • Paul Dietrich
    June 15th, 2014

    Instead of boiling, I found it much simpler to steam them in a run of the mill steamer, for about 20 minutes. Wiped the steamer trays with oil on a paper towel, and did the deed. Worked out great!The finished product was very fine grained and delicious.

  • New York Bagels | Beer Time With Wagner
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  • Hannah
    June 23rd, 2014

    I just made 13 beautiful bagels yesterday and sprinkled them with poppy seeds and onion and garlic flakes. They were devoured at a family picnic yesterday. Even my fussy 20 mo. old grandson loved them.

  • If you can’t bring the girl to New York…
    June 25th, 2014

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  • Sally
    June 30th, 2014

    Hi I have been making a differentbrandbagels that have turned out rather flat Could it be that maybe I didn’t use enough flour? Also I wondered if you have an egg bagel recipe .?

  • Claire
    June 30th, 2014

    Thanks for sharing this recipe. I’ve just finished it. The only thing I did differently was use all purpose flour. They came out amazing! Next time I’ll leave them in the oven for slightly more so that I get a deeper brownish colour, but other than that, fantastic recipe!

  • Richard
    July 6th, 2014

    Amazing! First time baking and I really am so pleased with the results, missed out the salt m
    Bu mistake but made salt bagels ( which you can’t get anywhere in the uk, I crave essabagel in NYC!!) these came out great and the 2 min boiling each side really makes a difference!

    Thanks so much for a great recipe

  • Eileen
    July 6th, 2014

    Living in Dutch Harbor, Alaska so I am really far away from the ny bagel stores and to ship the in,is over $125 to arrive several days later if the weather is cooperating. I am so excited to try them based in reading everyone’s comments. Now, do you have a recipe for ny style pizza?

  • Eileen
    July 6th, 2014

    So far it’s been an hour and twenty minutes, the dough has not done anything. I know we didn’t add salt to the yeast and the water was not hit to kill the yeast. However, after I made the well, added half the water and mixed the flour I added the rest of the water and realized I needed about 1/3 more cup of water, it was way too dry. The extra water my husband added was hot although it did not burn my hands while he added it. I am wondering if we live in the Aleutians, that it might take a few hours for dough to rise out here…. Any ideas?

  • Eileen
    July 6th, 2014

    Wrote comment in pretzel section, whoops sorry. Bagels never rose but when I boiled them they did float. I did the NYC 2 minutes for each side and baked them. They are a little heavy but I think that is because the flour did not rise. Should I add another 1/2 of sugar with the yeast since I had to add 1/3 extra cup of water? Maybe that will get the yeast excited?

  • Homemade Bagels | THE M.A. TIMES
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  • Michelle Janzen
    July 7th, 2014

    I just made these, they are amazing! Thanks so much!

  • Aletheia
    July 11th, 2014

    Hi Kamran,

    A friend of mine directed me here for the bagels (malt isn’t readily available here, unfortunately). Before I make them, I was just wondering if it would be alright to double or triple this recipe? Also, would higher humidity affect the rising of the dough? (would I need to adjust the yeast/salt?)

    Many thanks!

  • Suzanne
    July 14th, 2014

    ohh I miss bagels… So glad I came across this site… THey don’t sell bagles in Papua New Guinea, and I used to buy them all the time from Costco in Australia. my kids ( and I) LOVE them, so now I can try out my own, THanks!

  • Simommie
    July 17th, 2014

    Hi Kamran! I’m glad to see this recipe is still a hit. It’s been my go-to recipe for bagels for almost 3 years now, and they are still some of the best I’ve ever had, and living not far from some good bagel places here in the Northeastern US, I’ve had a good bagel or two in my life. When I tell my friends how I make bagels, some ask if it is the true old-fashioned method of “kettle”-ing them before baking. I confidently say yes!! Just wanted to drop you a quick line to say thank u again for the recipe that I pick above all others if I could only make one recipe for the rest of my days. (I’m writing this now, at 1:54 in the a.m., waiting for these bagels to come out of the oven for a family road trip. I hope they make it through the night)

  • Guy
    August 2nd, 2014

    A few custom edits I used that worked perfectly… kneeding… 10 mins wasn’t necessary for me the room was a bit warmer so the dough bound up wuite nicely after about 5 mins of folding over and pushing out… when making home made bread it generally always goes like concrete… so I put a bowl of water under the baking loaf in the oven… the steam softens the crust and things go alot better… bagels have that built in when you boil them… so this isn’t necessary… fantastic batch of bagels… just about to make the second batch… and third for the freezer I think and will try the honey trick. Thanks

  • Theresa
    August 3rd, 2014

    Thank you so much for sharing this! First time was a great success! :)

  • Stacey
    August 8th, 2014

    To the very sophisticated gourmet,

    I am currently sitting here in Dunedin New Zealand tucking into your Bagels from your recipe, Oh they are a pleasant surprise, I do not think I will buy bagels ever again. My friend also from Dunedin swears by this recipe, I’m glad I followed. Nothing like fresh bagels for one happy pregnant lady with lashings of jam and butter!!!!

    Thanks Again,


  • Lisa
    August 14th, 2014


    I made them with regular flour as I live in the Dominican Republic (but am from NY) and I haven’t seen anything besides regular. They came out really good, not as chewy as NY bagels even though I boiled them for 2 minutes per side as you suggest but I think that is due to not having a high gluten flour, but very good. The only problem was they were a little crisp on the bottom, should I cook them higher up in the oven?

  • Kathryn
    August 16th, 2014

    These are fantastic so easy to make as well, my boys loooove them as a club sandwich. I tried a whole wheat version which was good also. Thanks for sharing.

  • Bagel Time | The Left/Right Blog
    August 18th, 2014

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  • Mike
    September 6th, 2014

    Love to cook. My wife sowed me how to make bread last fall. It is amazing to take flour, salt, water yeast and Misc. (wall paper paste) And make something that is incredible. I saw on the cooking channel on extra Virgin. Gabriela had said that if you like to cook and learn to bake bread it becomes an obsession. I agree.

  • Holly
    September 26th, 2014

    These are so amazing! I make them almost every weekend now. They’re always a hit.

  • Shannon
    October 9th, 2014

    I just made these for the first time and they turned out GREAT! I let them boil for 2 minutes on each side and the outside was nice and chewy, with the inside staying yummy and soft. This time I did plain but next time I’ll add some toppings. Thanks for the great recipe!

  • Julia
    October 11th, 2014

    I grew up in Cleveland, Ohio, and every Sunday my dad would go down to an amazing Jewish bakery and buy the best bagels on the face of the earth, and we’d have bagels and schmear and lox for brunch. I now live in the mountains of Colorado, and the nearest bagel place is 45 minutes away (and sorry, but they just aren’t up to snuff). I’ve been baking all our bread for years now, and have made bagels plenty of times, but with mediocre success. Until now! I don’t know how your recipe is all that different from any other one I’ve tried, but they came out beautiful, just the right amount of chewy, held up to schmear even untoasted, and were the perfect companion for the amazing salmon that my husband just spent all day smoking. Thank you!

  • Ella
    October 12th, 2014

    Hi all,
    I made a batch of bagels yesterday and, although i tried following the recipe religiously, i must’ve done something wrong. They didn’t sink and there was no fluff! They were kind of wrinkly. Could it be the yeast? Precisely, how much yeast in grams should have i used? I also used manitoba flour, which is commonly used in italy for bread-like products, but it usually calls for a double rising..could it be that?

  • Ella
    October 13th, 2014

    Hi, Ella-I’m just another reader/home baker here, but have found the flour does better if it has higher gluten in it. I’ve experimented with grinding my own flour from various types of whole wheat, and adding extra gluten. So much healthier, too! You can do a second rise if you prefer. I looked around for various recipes, and tried them all, but for your situation, this may be a better option for you: or the one on AllRecipes.

    I prefer the Sophisticated Gourmet recipe because it seems to work well where we live, at high elevation. If you’re at sea-level, with lots of humidity, your results will be different.

    In my experience, people love these bagels, so they don’t much care about wrinkles. I hide the uglier ones under more sesame seeds. (Right out of the water, I dip the bottom in corn meal, do an egg wash on top and dip into a whole bowl full of raw sesame seeds, then bake them. Talk about yummy!

    Good luck! Just keep trying. Once you get good at it, it’s all you want to do; and all your family will WANT you to do!

  • Paul Dietrich
    October 19th, 2014

    Try this easier method: Make the dough, fashion it into however many smooth round pieces (bagels) you want. Stick a finger through the center of each one to make the hole. Let them rise. Then STEAM them (I use parchment paper) instead of boiling. About 10-20 minutes in your steamer. At this point you have steamed buns, which can be consumed. Let them cool, remove from steamer, and put in a hot oven until browned to your liking.

  • Paul Dietrich
    October 19th, 2014

    Try this simpler approach. Instead of boiling the bagel, put them in your steamer (on parchment paper) until done – 20-30 minutes, depending on your steamer. At this point you will have steamed buns with a hole in the middle. Let them cool a bit. If desired, put them on a baking pan and into a hot oven until browned, then you’ll have nicely browned bagels.

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  • Gemma
    November 8th, 2014

    Tried this for the first time today, after letting the yeast/sugar mix sit as directed I put it in my (borrowed) bread maker and set to dough. Once the dough setting was finished I made them as per the instructions. Other than the fact that they came out wildly different sizes and the holes closed up they were fantastic. I’ll definitely be making these again :)

  • Toni
    December 23rd, 2014

    I make these all the time now they are great and very easy! People rave about them and have even requested for Christmas in place of cookies. This season I have made several batches to send to friends. Thanks so much for a well written and photographed recipe that works!

  • Making Bagels in Thailand (Chiang Mai), New York Style | Red ELVIS CaFe
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  • Rose
    January 9th, 2015

    These are without a doubt the BEST BAGELS ever!
    I am on my 3rd go round and woke up craving them.
    I did learn one thing, in my greed however….do NOT try to make two separate recipes back to back. When the first ones are baking the second ones, if moved, tend to flatten. NOT fun and I sadly lost half of the second batch :(
    Our family LOVED these during the Christmas holidays. Don’t let all the steps stop you from making them. You will NOT be sorry.

  • Jeff
    January 9th, 2015

    I’ve made this recipe several times in different varieties. They just don’t seem to last at our house. :) I’ve recently used barley malt syrup in place of the sugar for an additional twist.
    I think they should be called ‘never fail’ bagels. Thanks for the recipe!

  • Kelly
    January 9th, 2015

    I would like to know what is the best way to store them for freshness? I would like to enjoy throughout the week

  • My Signature Bagel Recipe | Kasey's Blog
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  • Sara
    January 13th, 2015

    We live in China- so most bread is filled with sweet beans and the like; so bagels are basically non-existant. Being a NY-er this can be a challenge… but your recipe was awesome. I’ve tried bagels before but have always been disappointed… but these ones were GOOD. Thanks for sharing

  • Hanne
    January 18th, 2015

    Hi Ella – You should use 25 grams of yeast, and just follow the recipe. Be careful with the water and the amount of flour you put in at first. The dough is not meant to be hard and you should be gentle with it. Don’t batter the dough at any point. If you take your time and stretch it while handling it, the gluten will work wonders, and your bagels will come out great. After the dough has risen for 1 hour I roll out the dough onto my counter, form it like a long sausage and cut it into about 8-10 bagels and roll them gently but firmly. I let the bagels rise for another 10 minuttes while the water is boiling, and stick a finger into the middle to make the hole. And voila – ready for the water and the oven.
    After boiling the bagels one at a time I tip them into a mixture of sunflower seeds, sesame seeds, nigella seeds, poppy seeds or any seed I happen to have around. I’ve even tried sugar and cinnamon when baking bagels for breakfast – and raisins in the dough. Either way the bagels disappear within no time because this is a great recipe.

  • Kim
    January 18th, 2015

    I’m going to try these in. The morning, I have the long version in the fridge now. So I’ll compare when done

  • Russ T.
    January 25th, 2015

    I just made this receipt. Excellent!! I did not make the original but made the following additions: I like an Egg bagel, so when I went to add the first half of the remaining water (3 oz.) I beat an egg and added 2 oz of water to the egg. I also added about two (2) tablespoons of dehydrated onion flakes to the flour. I dumped all of this into my Kitchen Aid with a dough hook and kneaded on 2 until what would mix had done so. I added water a bit at a time until the dough ball formed. Being the winter, it took almost four (4) oz. of water. I then kneaded another 2 minutes. Having made bread by hand for years before getting a mixer, I imagine the process could be done easily enough without the mixer, but the mixer helps. The onion rehydrated nicely during the hour rise.
    Because the air was dry, the dough got crusty fast. the dough balls were crumbly and the rings were not smooth, but cracked. the boil did not smooth them out but that did not matter to the taste or enjoyment of the end product.
    I will definitely make this again.

  • Megan
    January 31st, 2015

    I can’t wait to make these! Can I use organic all purpose flour, or will they not come out right?

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  • Denise
    February 2nd, 2015

    This comment section is so endearing. I love to see all the comments ex-pats who’ve re-connected with some bagel loving while abroad. I’m currently living in Spain and this recipe was just what I needed!!

  • matt
    February 2nd, 2015

    Thanks for posting this. I just used the recipe today, and they came out well. My dough was a little more oily and stickier than yours (as seen in the pictures you posted), but I’ll get a little closer next time I hope. Still, the bagelss were good. It’s also nice that the minced garlic and onion cook at about the same rate as the bagels. Again, great recipe; I’m very glad you posted this.

  • Lynn
    February 6th, 2015

    Thank you very much. I just done this recipe with 2 1/2 cup of whole wheat flour and 1 cup of strong white flour. I added about 2 tbsp of water while mixing. It ‘s so good :)

  • Mark
    February 15th, 2015

    This is a very, very good recipe. Thanks for posting it!

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    February 18th, 2015

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  • A New Yorker In Washington
    February 24th, 2015

    Thank you. Just. Thank you. It was such a painfully bagel-less 4 years in Washington without quality New York bagels. I think I still need to perfect my hand the at the recipe, but this is the closest thing I have come to New York bagels in quite a while… Then there is a New York Bagel shop in Seattle, but I don’t think we will be driving miles to Seattle every other day just for the bagels…. *respectful bow* . Onegaishimasu, Sensei.

    *5 stars*

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  • Brandy
    March 9th, 2015

    I have made these bagels twice now and am actually making another batch today…this is the best recipie I have found and tried for bagels!! Thank you so much for sharing it. I didn’t do the egg wash however and I topped mine with shredded cheddar cheese and they turned out amazing!! My oldest cant get enough of them! Keep up the great blog and happy baking!!

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  • Tonya
    April 11th, 2015

    AWESOME!!! My husband couldn’t wait. Burned the inside of his mouth. He said it was so worth it. Now I cant bring home store brought Bagels ever again. Thank for Sharing :)

  • Val.
    April 18th, 2015

    Hello! Excellent and easy recipe!! I’m going to do tomorrow.
    Thanks for sahring!

    Val (from Argentina)

  • Elena
    April 26th, 2015

    Hi, I’ve just cooked these bagels for the first time. Turned out very good! Great taste and smell was so yummy as they were in my oven. They appeared to be very fluffy. I think the NY bagels are in general more firm. Has anyone had this “problem” as well? I like them like this very much, but would try again for more firmer texture. Also, maybe anyone from Belarus/Russia cooked them? What kind of flour have you used? I did not have any special expensive flour and used just the high quality firm wheat flour from Belarus.
    Thanks for the recipe. I had a great start of the bagel cooking experience!

  • silvia
    May 1st, 2015

    Hi, after reading the recipe and all the satisfied comments, I decided to try and prepare bagels for the coming Sunday brunch. Just a hint: better use Manitoba flour?? (Suitable for very long leavenings, also up to 24hrs) or a common bred flour is enough? Looking forward to bite one of these bagels….. they remind me of the time spent in the US and NY… impossible to find in Italy!!! Thank you for your help!

  • Maya
    May 21st, 2015

    I am very happy to come across this recipe! Thank you! The previous one that I found on You tube was so demanding (including some special wooden boards for baking) that I was almost sure I’ll never try baking them at home.
    A few words for Elena:
    A flour in Belaruss that you used is most likely to be with lower gluten content then needed. The same was in my case. To make your bagels less fluffy you should buy wheat gluten (usually sold at green pharmacies) and add 30 g of it to each 500 g of wheat flour that you use for the recipe. Good luck!

  • Derek
    May 23rd, 2015

    As a former NY’er (now Colorado) I know good bagels. This was my first attempt to make bagels from scratch. I have to say these were the best. I was worried about the texture of the dough after it was mixed and proofed. It felt too hard but thought I would give it a shot. After eating the first one, I must say they had great texture. This is a keeper recipe for me. I did some different toppings like sesame, everything,pretzel w/Himalayan salt,blueberry. If you want to experiment with the pretzel just add some baking soda in the water before boiling. One think I think I might do next time is divide the dough into 6 pieces. I like a big NY bagel and these were almost to my liking but would prefer a little larger. I also used AP flour since I did not have bread flour on hand. I will have to try the bread flour next time.

  • Ashley
    June 9th, 2015

    I have made bagels before, but was looking for a new recipe. These came out amazing! The best bagels I have ever made. I did tweak the recipe a little to make it my own. Absolutely love these and will continue to use this as my base recipe. Thank you for a simple delicious bagel!

  • Kimberly
    June 12th, 2015

    Hi, I have a question is the measurement for the active dry yeast is the same as the fresh yeast?
    Its greatly appreciated! Thanks

  • Roger Keagle
    June 14th, 2015

    On my third batch, and success with each one….first a one min. boil, and two for two….better the shorter one me thinks….live in Australia and for the past 18 years visited New York and now I can save my self a heap of cash……smile…..Thanks for this….like being a “Down Under New Yorker”

  • Granny Val
    June 20th, 2015

    Made these for the first time yesterday and even though I made ugly ones they tasted amazing. Thank you for the recipe it’s awesome.

  • kimberley
    July 4th, 2015


    Since the dough is poofy and fragile to handle, it really helps to place them onto cut-out squares of parchment to rest for 10 mins. Put both the bagels with their baking paper into the water and the parchment slides right off.

    I found that my bagels got ugly when the water came to a rolling boil. It works better when the water isn’t too bubbly on the surface.

    Another way is to steam the bagels for 15-20 mins and then to bake them.

  • Hana
    July 4th, 2015

    Hi. Was wondering if I could substitute instant dry yeast or fresh yeast. I cannot find any active dry yeast. Which would you recommend? And what measurement would you put into this recipe? Thank you!

  • Nymema
    July 5th, 2015

    These bagels are amazing!! Made them twice so far in a week! LOL!! My quest is to get them perfectly smooth and round!! My husband thought I bought them at a bagel shop! Thank you for sharing!!!

  • Valeria
    July 8th, 2015

    Dear Kam,
    Today I discovered your lovely blog and just made your (aunt’s book :) amazing bagel recipe. Just wanted to share the result. My variations: a 30% of whole wheat flour and made it three flavors, poppy seeds, multigrain and cinnamon, I also put a little baking soda in the boiling water. Can’t wait to taste them! Thank you thank you thank you! Greetings from Sicily (Italy).

  • A M R
    July 12th, 2015

    Excellent recipe – thanks so much. I made them with a whole grain flour mix and they are delicious.

  • Rachel M
    July 22nd, 2015

    I make bagels fairly often- once a month or so. I am wondering if I could make the bagel dough, and form the bagels, and then leave them in the fridge for a few days, boiling and baking how ever many I need for that day- so they are always fresh. What do you think?

  • Jelli
    July 22nd, 2015

    Made these. Loved them. Baking again tonight for the second time in 3 days.

  • Kat
    July 25th, 2015

    Hey there,
    I just tried to make these and after an hour the dough hasn’t really risen at all… Do you have any suggestions what I could have done wrong in the previous steps? & What else can I do with the dough if it isn’t rising all too much?
    I live in a remote area in Northern B.C,Canada where the next biggest town is like 8 hours away from me, so it’d be GREAT to be able to make some bagels =D especially N.Y style ones =)

  • Kat
    July 26th, 2015

    Also, forgot to ask.
    If I wanted to add ingredients like blueberries, cinnamon, spinach and cheese or just cheese… do you have a recommendation on how to do this? I’d love to do this and make a variety!
    Water temperature recommendation?
    Thanks again!

  • Freteluco
    July 26th, 2015

    Made this recipe for the first time today but made a polish with the following the night before. Great flavor and was very pleased with the outcome. May try again as submitted just to compare.


    1/4 cup warm water
    1/4 tsp yeast
    Mix tougher and let rest 5 minutes.

    mix 1 1/2 cup bread flour with 3/4 cup warm water and add the yeast/h20 mixture then mix very well. Cover and let rest overnight then make the bagels the next morning minus this recipes ingredients. You won’t be disappointed!

  • Lisa
    July 27th, 2015

    Kat, usually when dough doesn’t rise it is because the yeast has expired, did you check the expiration date on your yeast?

  • Kat
    July 27th, 2015

    I was told it wasn’t expired, but maybe it actually is. I bought some new yeast today so maybe I’ll try that one instead.
    Also, any suggestions on making cheese bagels, cheese with spinach? If its any good? Cinnamon, and Blueberry bagels? First time bagel maker here =D

  • Lisa
    July 27th, 2015

    Kat, just make sure you check it before you buy, it will have the expiration date on it somewhere, I’ve actually bought already expired yeast from stores when I didn’t check. As for making other types of bagels, the cheese ones you just pull out of the oven a few minutes before they are done and put the cheese on top. I’ve never made spinach or blueberry, I usually make a Rosemary Himalayan salt, Black and white sesame, garlic, and everything bagels, but those are all just toppings, I’m not sure how you would add blueberries or spinach. Just experiment and have fun!

  • Doc Rock
    August 1st, 2015

    OMG! I grew up in NY and I can’t imagine how much I miss bagels. I tried to be brave and finally make them today. We don’t get bread flour here, so after going through the (endless) comments I decided to make them with half wheat and half APF.then just as I was about to boil them we had a power cut (yes that happens). I was so disappointed.I really wanted my bagels. I put d tray in d fridge and decided to try them later. Trust me when I say this but I couldn’t wait for them to cool down. Taste was a little dense I guess bcos of the wheat flower, but hubbyvwas superimpresed! Thanks a ton Kamran.

  • Laryssa
    August 8th, 2015

    My family is big on egg bagels. I know this is a plain bagel recipe and I want to try my hand at it this weekend. Is there an easy way to switch it up to egg bagels? Do I literally just add eggs??

  • Gary
    September 10th, 2015

    I like NY bagels. When I used to bring my kids to NY on vacation, we’d make pack lunches with sandwiches using bagels as the bread base. (I needed to say that in order to temper the criticism I no doubt will receive for my next comments.) But the NY bagel to me is more like a bread roll, precisely because it’s fluffy, slices easily, and works so well as a sandwich base. Even the tiny hole seems like an afterthought, just an identification mark so you don’t mistake it for a roll. And does anyone actually eat a NY bagel on its own, without some kind of spread or filling? I know I wouldn’t.

    By contrast, a Montreal bagel, a much smaller affair with a larger hole, baked in a wood-burning oven so you get a really nice contrast between crunchy exterior and chewy interior, is made to be eaten au naturel. No one could ever mistake its look, texture, or taste for a roll.

    Before you flame me, please note, I’m not a food snob. I don’t care what people’s preferences are. As I said, I like em both, for different reasons, but having grown up on Montreal bagels, I just have a hard time considering a NY bagel much more than a variation of a bread roll.

  • Miriam
    September 15th, 2015

    I would love to try your recipe but would like to know if i can use plain flour.
    Thank you

  • Tobias
    September 19th, 2015

    I’ve made these twice now, and I love them!
    Someone’s probably asked this already, but is there a way to make part of this recipe the night before and then put it in the fridge for the morning? Can I, for example, do everything up to (and including) making them into rounds and then put them in the fridge overnight? Then, once I’m up, I could take them out, let them warm up, make ’em into proper bagel shapes (with holes), boil ’em, and bake ’em?
    I guess I just don’t want to wake up two hours early to make bagels fresh in the morning.

    Anyway, what do you think? Based on your experience?

  • Melissa
    September 19th, 2015

    No bagel shop here in downtown Lane Cove, Sydney, Australia. They have just come out of the oven and the whole family is consuming them. I am guessing it will become a weekend staple.

  • Renee
    September 20th, 2015

    I made three batches of these today because my new boss is from New York and has asked if there was any place to get a good bagel here in Alabama. I told him no but that I would make him some this weekend. I have used your recipe for about three years now and they always turn out wonderfully. Boy, is he in for a treat in the morning. Thank you for your wonderful recipes and hard work in perfecting them. I have PTSD and baking is my therapy too. Because I have PTSD my colleagues have to go to the gym everyday because I bake so much…LOL

  • Bagels and Bustin’ a Move With People I Love | At Fran's Table
    September 25th, 2015

    […] found a good, simple recipe on a great website, called: Sophisticated Gourmet. It was easy and pretty quick — for a raised dough. If you ever want to thrill/stun your […]

  • Yasemin
    September 27th, 2015

    Hello! I was wondering if I could substitute the regular flour for spelt flour? If so is it the same ratio of flour or is there anything else I need to do?


  • Sapir
    October 11th, 2015

    Hi, can I make these bagels whole wheat ?

  • Jeanine
    October 23rd, 2015

    They come out best on a pizza stone instead of a metal baking sheet, great recipe, thanks for sharing!!!

  • Michelle
    October 23rd, 2015

    This recipe rocks! I followed it (mostly) exactly. The recipe calls for 2 teaspoons of yeast and those little yeast packets have 2 and 1/4 teaspoons. I just used the whole packet. I like my bagels to have a slight crunch outside and a chewy interior and these were perfect. I’m not really a baker so I measured everything carefully and used a timer for all of the steps, including a full 10 minutes of kneading and the full hour to rise. I boiled the bagels for 1 and a half minutes per side. Topped half with poppy seeds and another half with sesame seeds. My bagels weren’t all the same size and they have a bit of rustic look to them but I like that. The toppings help disguise any perceived imperfections. I’m so glad I found this recipe. Thank you!

  • James
    November 6th, 2015

    Can’t wait to try this. Good bagels in Los Angeles are hard to find. Do I need to knead by hand or can I put dough in my Kitchen Aid mixer for kneading? Thanks.

  • Victor
    November 16th, 2015

    Tried this recipe and wow it is great. I tried it with bread flour and with half bread flour and half whole wheat flour and they were both fantastic. Thanks so much for this recipe. I live in a small town without a bakery so this is a God send. I live at altitude (6,300 ft) so the bagels did not bake completely in the middle even though they were well browned. I solved this by just making the bagels smaller. I ususally make a half recipe and instead of forming 4 bagels, I form 6. They bake up perfectly now.

  • Paul
    November 17th, 2015

    This recipe looks simple but the process a bit complex in terms of making, I am dying to eat some New York style bagels! I’m currently living in South America and my bagel craving has been growing strong for some time now LOL I was curious though as how to make cinnamon raisin bagel, thanks!

  • Robert
    November 30th, 2015

    I have made these bagels a couple times now. They are OMG good. Everybody agrees these are some of the best bagels you will ever have.

    This is how I make them:
    Put everything in the kitchen aid. Knead on speed 2 for 10 minutes. Dump it out on a lightly floured surface. Form into a big ball. Put a little oil back in the mixing bowl (you can use a different one), roll the dough ball around in the oil, cover with foil, place in refrigerator over night.

    The dough feels almost like playdough. I measure and shape the balls as instructed. After partially flattening the balls I use an ice pick to start the hole in the center. (A pointy chop stick or small knife would also work.) I then work my index and then middle fingers through the hole, spreading them and enlarging the hole. Once the hole is an inch or so across, I start spinning it on the fingers. The hole quickly enlarges to a couple of inches across. Place the bagels on the pan and cover with damp cloth.

    In the boiling water I put a couple of tablespoons of “baked” baking soda, (you can use regular baking soda). I also add 2 tablespoons honey. (I did not use honey in the first batch, but believe the honey makes them even darker and crisper.) Boil 2 minutes per side. Upon flipping them onto the baking sheet (I use only a sil pad), I generously sprinkle on the toppings. I use Costco dehydrated onions right from the container, along with sesame and poppy seeds, sometimes a little dehydrated garlic. I don’t use salt. It is hard to find the proper salt, and easy to over do it.

    The first time I used King Arthur Sir Lancelot. Great flavor, great texture. The second time I used Gold Medal Better than Bread. Almost as good flavor, great texture. It is hard to justify the Sir Lancelot price difference. If money is no object, go for it though.

    Next time I’m substituting barley malt syrup for the honey to see if they get even better.

    Bake and enjoy.

  • franz
    December 2nd, 2015

    hi there.

    i just popped the bagels into my oven. i am living in berlin and we don’t have bagels here at all. i am really looking forward enjoying them. i found the recipe really easy. thank you so much.

  • Fritz
    December 3rd, 2015

    Hey Kamran, I live in Birmingham UK and love and have eaten bagels all over the world – including China (where they were like doughnuts without the sugar coating). The best that I know in the UK are at Brick Lane and the excellent Carmelli’s – both in London and 120 miles away from me. I approached your stupidly simple recipe with some doubt, however, after attempt number 1, I now think I am the 3rd best bagelista in England. The two-minute boil NY chewies were wonderful. I will now keep tweaking and baking until I’m number 1 (in my own mind). So thank you, thank you, thank you. Incidentally, I tried to make them to share with friends over Christmas but now they might just have to whistle.

  • Eva
    December 9th, 2015

    These bagels are the best thing ever! I have been searching high and low to find a bagel that tasted like a real New York bagel. It’s crunchy on the outside and soft and chewy on the inside. I am truly grateful for this recipe!

  • Bianca
    December 16th, 2015

    Thanks for the fantastic recipe! These bagels are amazing and I will never (less-likely) buy bagels in the future. They turned out perfectly. I tried them with only wholemeal flour the second time and they were a little more tough, but still so yummy!! Thanks again!

  • Heather
    December 17th, 2015

    I just made these a few weeks ago and they came out fantastic for a first time bagel maker. I’ll definitely be doing these again. Awesome recipe!

  • simommie
    December 23rd, 2015

    I just came here to see about making my favorite bagels for the eleventieth time, and saw the exciting news about your book! Congratulations! This recipe better have made it, cause I have never used another recipe for bagels since finding this one. It has served my family for many years, through some of the happiest and toughest times of our lives. Thank you!

  • Stephanie
    December 27th, 2015

    hi i am attempting to make these now, however i feel like i did something wrong the dough has been in a warm spot for over an hour and has not doubled in size and dough feels very hard. I have only made Challah before so i am not sure exactly how these should be turning out. If you could respond and let me know if i i possible over kneaded ( i used my stand mixer ) thanks.

    Kamran replied:

    Hi Stephanie- it’s possible that your dough needs more time to rest, it was over-kneaded, or it might be that the water you used was too hot and killed the yeast. Did the yeast foam up any?

  • Maja
    December 27th, 2015

    Hi there, Kamran. You can add me to the list of overseas dwellers who needed a bagel fix, found your site, and now have the best bagels around. Though bagels aren’t impossible to find here in Australia, it IS hard to find a good one. Especially reasonably priced. (And I’ve missed having good bagels dreadfully!) Loved these. Looking forward to picking up your book to see what else you have in store for us! Happy new year! =)

  • Tanya
    December 28th, 2015

    Thank you so much for posting this recipe. I cannot express how much I, not only love New York, but the bagels…well it was like biting into a cloud of heaven. In fact the last thing my aunt and I did before we left New York was buy bagels at a shop near Times Square. Of course we got a bunch of different fresh cream cheese flavors to go with it. Its been over 13 years since I went New York and I can almost taste those bagels, in fact in salivating right now hoping to get this recipe going. Being a California girl my whole life, I gotta say, even fresh bagels shops here just don’t compare to a New York bagel so thanks so much for posting this. I hope I can do my taste buds justice. Though I may never get back to New York, I’m hoping to bring a bit to me with this recipe. 😄

  • ami
    January 1st, 2016

    I tried the receipe but the crust was too hard. The taste was nice. What went wrong

  • raulchis
    January 8th, 2016

    I have the exact same problem as ami. the crust is too hard, and the bottom gets a bit burnt. can someone give us a pointer to avoid this?

  • Farah
    January 10th, 2016

    My plain bagels were delicious! My cinnamon raisin ones however, took a much longer time to cook in the middle and frankly, aren’t thoroughly cooked.

    That being said, thanks for sharing this easy recipe. My first and last taste of authentic NY bagels was in 2010 when I first and last visited the city. Since then, I’ve been dreaming of creating my own bagels since where I live (Singapore) doesn’t have authentic NY bagels!

  • halinka burke
    January 23rd, 2016

    I just made these today. Out of the oven and they smell great and can’t wait to try one. I could not get that smooth round ball all over but managed on most of them to have a smooth top although the bottom was gnarly.

    Question: You bagel in oven picture shows that you put these on parchment. Did you oil the parchment. I am just concerned that mine might be too oily on the bottom even though I lightly oiled the pan. Can I put on parchment and not oil it?

  • halinka burke
    January 23rd, 2016

    Forgot to add that many recipes call for sugar or malt syrup in the water. Does it make a difference and is there any way to get a crisper crust?

  • Ash
    January 24th, 2016

    Honestly as good as if not better than any bagel you can buy in Australia. Very easy recipe, I did think they were a little small but once boiled and baked they puffed up beautifully. Thank you so much will be my go to bagel recipe from now on.

  • Matthew
    January 25th, 2016

    Damn! This is such a great recipe!!
    Great stuff! Bagels were EXCELLENT! Had to made a new batch the day after :) made 8 people happy with the first batch ;) This recipe is love!

  • Allie
    January 27th, 2016

    I was wondering if I could convert this recipe into a cinnamon raisin bagel. If so would you have any suggestions as to how much cinnamon, added sugar, and raisins I would want to add.

  • roberta
    January 28th, 2016

    making them right now. i like to put poppy seeds right in the dough also quick onion poppy add table spoon of onion powder yummy.

  • Irene
    January 31st, 2016

    When they’re done, put butter on them? BUTTER? Cream Cheese is what goes on a NY bagel

    Kamran replied:

    Oh, of course!! I can’t believe I overlooked that bit. All fixed ;)

  • holly sweet
    February 3rd, 2016

    The only problem I had was NOT doubling the recipe. Those were AMAZING!!!
    I used my bread machine for everything up until shaping, and didn’t have bread flour, only all purpose, so I added a TBS of vital wheat gluten. They were easy, delicious, and on my rotation now!! Thanks!

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