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New York-Style Bagel Recipe

October 12, 2009 | 947 Comments

New York-Style Bagel Recipe from

This is simply the best homemade New York-Style Bagel Recipe. After so much love (this recipe has received over 10 years worth on here!), I had to share the recipe in Hand Made Baking, and I updated this page with various photos, tons of tips, tricks, and information you’ll need to achieve the most perfect chewy homemade bagels.

This easy bagel recipe is delicious and results in perfection. It does not need as much dedication as other bagel recipes you will find on the web– you do not need to dedicate 2 days to this. It’s a same-day homemade bagel recipe that comes together in 2 hours.

Batch of New York-Style Homemade Bagels from

As a native New Yorker, I know there’s nothing better than a fresh, toasted bagel schmeared with cream cheese. I have a high standard when it comes to bagels and I don’t put unusual ingredients in mine. In these bagels, you will not find any yogurt, maple-syrup, or ingredients you might not have in your pantry.

I no longer live in New York City, and I constantly crave the good old-fashioned bagels I grew up on– flavorful, modestly sweet, and chewy with soft, shiny crusts. These bagels are made the classic way: you boil them in water for a couple of minutes before you bake them. This is probably one of the most bizarre things a person can do to dough, but it just works.

This bagel recipe is a very altered adaptation of one from a cookbook, Ultimate Bread, that I borrowed over a decade ago from my aunt. It was my first introduction to homemade bagels. Over the years, this has become the best bagel recipe that I’ve ever made. It doesn’t require unusual ingredients or require special equipment to make the recipe. These homemade chewy bagels are a treat 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?

Overhead photo of a batch of New York-Style Bagels from

After making this New York-Style bagel recipe on your own, you will feel a sense of accomplishment and satisfaction. I know I always do! This will definitely give some competition to your local bagel shop- the recipe is that good (I mean, look at the comments!). This homemade bagel recipe is so good that you’ll be impressed with yourself and totally satisfied after you take a nice bite out of one of these freshly made chewy bagels. So, if you mail order bagels from your favorite spot in New York City and pay $7.50 a bagel, save your money!

And if good bagels cannot be found where you live, worry no more; this recipe is infinitely adaptable, and the little bit of effort you put into making these bagels is well worth it. It’s time to get baking!

New York-Style Bagels Recipe - bagels on parchment from


This homemade bagel recipe consists of four major parts: making and preparing the dough, shaping and boiling the bagels, the bagel topping, and the things you’ll need to serve them with. Here’s what you’ll need:


    • Granulated Sugar– this is used to slightly sweeten the dough and to activate the yeast. Feel free to use natural cane sugar here if you have it, too.

    Active dry yeast– to help the dough form and rise.

    • Luke warm water– this needs to be between around 105ºF/ 40.5ºC and 115ºF / 46ºC; this will also help the yeast activate and bind the flour and other ingredients into a smooth, elastic dough. On the rare ocassion, you may need more water than listed in the recipe. The water called for in the recipe is a guide– your ultimate goal is to form a smooth dough that is moist and firm.

    • Bread flour – It contains a high protein content, perfect for making homemade bagels that are chewy. All-purpose flour works here too, they will be just as delicious– just not as chewy as ones made with bread flour (Read: New York-Style Bagel Recipe FAQ located below the recipe in this post for more information about flour alternatives for these homemade bagels).

    • Fine-Grain Sea Salt– this adds the right amount of flavor to the bagel dough.

Unbaked New York-Style homemade bagels from


There are many methods in which you can shape a bagel; there is a more traditional method that many bagel shops use– you roll the bagel dough into logs and bind the ends together. The method used here is done by simply poking the hole in the middle of taught rounds of bagel dough. Once that is done, the bagel rings are gently stretched to about a third of the diameter of the bagel.

After a short rest, each bagel dough ring is boiled. It is the most bizarre thing a person an do to dough. However, it give bagels their New York-Style signature: delicious and chewy with a shiny crust. While you can opt to flavor your poaching liquid (read more: New York-Style Bagel Recipe FAQ located below the recipe in this post), I keep it simple here and just use water and these come out perfect every time.


Favorite bagel toppings vary from person to person. Depending on the day, I like a good homemade everything bagel or a poppyseed bagel. I know many people who are partial to single toppings like minced onion or coarse salt. Whatever you like, definitely customize the toppings to match your tastes.

Everything bagel seasoning, minced fresh garlic, minced fresh onion or shallot, poppy seeds, sesame seeds, caraway seeds, coarse salt, cinnamon sugar- these are just some of the many topping options you can go with to customize the taste of your bagels.

Sliced in half New York-Style Bagel with Cream Cheese from


A proper New York-Style bagel always requires a schmear. What is a “schmear” you ask? It’s a generous slather of cream cheese. It’s practically a requirement, especially when these homemade bagels come out of the oven. However, there are multiple ways you can serve them– all of which I have listed within this post.


First, proof the yeast. Proofing basically means you’re activating the yeast. To do this, you will need to add sugar and yeast into luke warm water. After about 5 minutes, the yeast will bubble up; this indicates that the mixture is ready to stir until everything is properly dissolved.

Making dough for New York-Style bagels from
Kneading dough for New York-Style bagel recipe from

Then, mix the dough together. You can you can opt to make the bagel dough by hand (which I highly recommend if you’re making this recipe for the firs time), or you can do so with a stand mixer fitted with the hook attachment, on the lowest setting (for about 5 to 6 minutes). If you’re making a double batch you might not be able to use your stand mixer for kneading– refer to your manufacturer’s instructions.

Homemade New York-Style bagel dough from

When mixing the dough, you may or may not need the entirety of the water called for in the recipe. You want the dough to be moist and firm after it is mixed. Sometimes you may need more water, depending on humidity, brand of flour, your altitude, climate, amongst many other things. Once the dough has come together and has been kneaded, place the dough in an oiled bowl to rest for an hour (about 2 hours if you’re using less yeast) or covered overnight in the refrigerator.

Once the dough has rested, you will need to deflate it. You will know the dough has rested enough when you poke the dough with your finger and the impression remains. If it bounces back, the dough has not risen enough.

If you allowed the bagel dough to rest in the refrigerator, allow it to sit at room temperature for about 1/2 hour before working with it.

Once deflated, divide the dough. The dough should be divided into 8 equal portions. Feel free to use a scale or eyeball it. You do not have to be exacting about this; just make sure they’re roughly even so that all the bagels bake at the same time.

Rolling dough balls for New York-Style bagels from

After that, form the dough portions into rounds. Don’t use flour for this step. This is going to sound more complicated than it is, but hold your hand in a C shape while cupping a portion of dough. Press the dough against the work surface (remember to avoid flouring it) and move your hand and the dough in a slow, circular motion. Allow the irregular edge of the dough to pull onto itself, while decreasing the pressure on top of the dough slightly until a perfectly smooth round ball forms. Repeat this with the other portions. Have your eyes crossed? This probably does sound difficult at first, but essentially all you’re doing is making the dough round taut by pulling its sides in and keeping it round.

How to roll dough for homemade New York-Style Bagels from

Now, here comes the part when we shape the bagel dough! Working gently and firmly with the dough will result in perfectly smooth bagels. Simply coat a finger with flour and gently press your finger into the center of each dough ball. Then you stretch the rings out to about a third of the diameter of the bagel and place them onto a prepared baking sheet.

How to shape homemade bagels from

It’s time to boil the bagels. The bagels need a little rest in between shaping and boiling. So, while the unbaked bagels rest, bring a large pot of water to a bubbling boil. Once its reached a boil, lower the heat to a simmer. You’ll need a slotted spoon or a skimmer to place the bagels into the water. Some folks like to use small squares of parchment that they cut up before hand– do what is most comfortable for you. Handling the uncooked dough with the utmost care will preserve their shape as well.

Boil the bagels and don’t overcrowd the water. Boil as many bagels as you can comfortably fit into the pot. They will puff up quite a bit, so do keep in mind they do need some breathing room.

Once in the water, the bagels will float on the top. Let them sit for 1 minute, then gently flip them over to boil for another minute on the other side. This will give them a nice crust and their signature New York-Style chew. You can go a little bit longer on the poach, as well. This will give them a stronger crust and chew– more on that in the recipe.

Toppings for New York-Style bagels from

After boiling them, top the bagels! This is the time when you can let your creativity run free. You can use any or all of the topping options listed in the recipe. Often times I do a combination of toppings to make a delicious homemade everything bagel or I sometimes just keep it plain or stick to one ingredient on each bagel. Be creative!

Once the bagels have been topped, bake them. Depending if your oven is calibrated or not (I like to keep an oven thermometer in mine to ensure it’s always accurate), you will need to bake the bagels between 20-25 minutes. Until they’re uniformly golden brown.

Now, here is the difficult part (not really). You’re supposed to let these cool for at least a few minutes once they’re out of the oven, until you can handle them. If you’re impatient like me, I brave through it, slice one open and schmear some cream cheese on mine right away. Take a bite… Oooh, child!


There is no right or wrong way to eat a bagel, but I’ve listed a few ideas and classic options you would enjoy. A schmear is a classic. A bagel with lox is also another classic. If you’re looking for a good breakfast idea, go the New York City deli route and make yourself an Egg and Cheese Bagel (bacon is preferred, but optional).

New York-Style Deli Egg and Cheese Bagel from
New York-Style schmeared bagel with cream cheese from sophisticated

    Bagel with cream cheese– either plain, or your choice of flavored cream cheese. A schmear is a New York classic, and it’s so good.

    Bagel with butter– especially with homemade butter or a delicious French butter. Heavenly.

    Bagel with butter and jam– more specifically homemade butter and homemade strawberry jam– a match made in heaven. Highly recommended!

    Bagel with lox– add a schmear of cream cheese, lox on top, a slice of fresh tomato, red onion, thinly sliced cucumbers, and some deliciously briney capers. Perfection.

    Bagel with Avocado– a nice, healthy option. Toast the bagel, smash a ripe avocado on top, season to your liking, and serve it. Bacon is perfect on top, if you’re into that. Leftover guacamole is also delicious.

    Bagel with Egg and Cheese– this is New York City deli / bodega-style, peeps. Toast the bagel. Butter it lightly. Make an egg and cheese omelet to your liking. Or fry an egg up, over easy, season it with salt and pepper, top it with cheese and bacon. Add ketchup, if you’re into it; add aioli, hot sauce, sriracha, sambal olek, or a combination thereof if you’d prefer that. Cut it in half. You’ll thank me later.


    New York-Style Soft Pretzels

    Cinnamon Sugar Soft Pretzels

    Perfect Chocolate Cupcakes

    The Best Raspberry and Cream Scones

    Incredible Profiteroles

    Strawberry Pavlova

Yield: Makes 8 medium-sized bagels

New York-Style Bagel Recipe

New York-Style Bagel Recipe

As a native New Yorker, I know there's nothing better than a fresh bagel schmeared with cream cheese. I no longer live in New York City, and I constantly crave the good old-fashioned bagels I grew up on– flavorful, modestly sweet, chewy ones with soft, shiny crusts.

These bagels are made the classic way: You boil them in water for a couple of minutes before you bake them. This is probably one of the most bizarre things a person can do to the dough, but it works. So, if good bagels cannot be found where you live, worry no more; this recipe is infinitely adaptable, and the little bit of effort you put into making these bagels is well worth it.

Prep Time 20 minutes
Cook Time 20 minutes
Additional Time 1 hour 20 minutes
Total Time 2 hours


  • 2 teaspoons / 6 g active dry yeast
  • 4 ½ teaspoons granulated sugar
  • 1 ¼ cups / 300 ml warm water (you may need ± ¼ cup /60 ml more)
  • 3 ½ cups / 440 g bread flour or high gluten flour (you may need up to 1/2 cup / 60g for kneading)
  • 1 ½ teaspoons salt
  • Optional Toppings: Caraway seeds, cinnamon sugar, coarse salt, minced fresh garlic, minced fresh onion, poppy seeds, sesame seeds, or a mix of your favorite flavors.


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 / 80ml 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.

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.

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.

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 then 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 Bagels Recipe |

10. If you want to add toppings to your bagels, do so as you take them out of the water. Alternatively, you can use an egg wash to get the toppings to stick before baking the bagels. You may want to use the “Optional Toppings” listed above to top the bagels. Use just one topping, or a combination to make your own Everything Bagel Seasoning.

11. Once all the bagels have boiled (and have been topped with your choice of toppings), transfer them to an oiled or parchment-lined baking sheet.

12. Bake for 20 - 25 minutes, or until golden brown (I usually err on the side of 20 minutes).

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

Nutrition Information:


8 Medium-Sized Bagels

Serving Size:

1 Bagel

Amount Per Serving: Calories: 228.4Trans Fat: 1.4gCholesterol: 0mgSodium: 441mgCarbohydrates: 44.4gFiber: 1.7gSugar: 2.4gProtein: 6g

New York-Style Bagels in oven from


    The following is a comprehensive list of Frequently Asked Questions I receive about this New York-Style Bagel Recipe. You will find answers to your questions about Yeast, Types of Flour you can use, and everything you may need to keep in mind when it comes to preparing this homemade bagel recipe and storing the bagels properly.


    Can I use Fresh Yeast?
    If you are unable to get active dry or instant yeast, you can use fresh yeast. The general rule of thumb is a ratio of 2.5:1, fresh to active dry. As the amount of active dry yeast used in the recipe is only 6 grams, you would need about 15 grams of fresh yeast.

    When substituting fresh yeast, you may want to make a few adjustments to the method; fresh yeast does not need to be proofed like active dry yeast (the water, sugar, and yeast step will be unnecessary in this case), so do keep that in mind. But, as some have told me, they’ve simply substituted fresh yeast for the active dry yeast and followed the steps as directed without any issues.

    Can I use Instant Yeast for this bagels recipe?
    You can. Substitute an equal amount. There’s no need to proof the yeast, so add the yeast to the flour with the sugar and jump straight to making the dough.

    I prefer less of a yeasty bread-like flavor, how can I achieve that?
    You can reduce the amount of active dry yeast to 1 teaspoon in the recipe; do note that you will have to double the rising time to about 2 hours, instead.


    What if I can’t find Bread Flour? Can I substitute regular (all-purpose) flour?
    If you don’t have access to bread flour, it is okay to use all-purpose flour; they will still come out wonderfully. Alternatively, if you can find vital wheat gluten (it’s usually carried at health food stores), add 4 teaspoons to the all-purpose flour, and you should have a good substitute for the bread flour called for in the recipe.

    Can I make bagels with whole-wheat flour?
    Yes, simply us half whole-wheat flour and half bread flour. If you like a milder tasting bagel, you can use white whole-wheat flour.

    Can I use spelt flour for bagels?
    Yes. Use 2 cups / 255 g whole-wheat flour and 2 1/2 cups / 315 g sifted spelt four. Alternatively, readers have told me that they’ve made the bagels entirely out of spelt flour with great success.


    How hot should the water be to proof the yeast?
    The water should ideally be between 105F / 40.5C – 115F / 46C.

    Can I prepare the bagel dough in my bread maker or KitchenAid / stand mixer?
    You can absolutely use either. For a stand mixer: use the hook attachment, and knead the dough on the lowest setting. Do this for 5 to 6 minutes until smooth and springy. If you’re making a double batch, you might not be able to use your stand mixer for kneading– refer to the manufacturer’s instructions.

    My bagels aren’t smooth. What did I do wrong?
    There’s two factors that come into play here: the way the dough is handled and the water the dough is boiled in. Being gentle is crucial to the formation of smooth looking bagels. The less you handle it, the smoother it will be. If you squeeze the dough roughly, it’ll turn out wrinkly. Like many folks, 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- it always tastes amazing!

    When it comes to boiling, make sure the water is not at a rolling boil; this will also prevent them from looking rough.

    How can I achiece an even shinier, sweeter bagel? Can I use Barley Malt or Honey?
    Yes! This will achieve a slightly sweeter and shinier product. Use about 1 teaspoon of barley malt in the dough and a generous tablespoon in the pot of boiling water. Because this is not easily found, I have not made it a required ingredient for the recipe. However, it does add a delicious taste. Alternatively, you can use a couple tablespoons of brown sugar and/ or honey in the boiling water to achieve a similar effect.

    Do the bagels need an eggwash before they go into the oven?
    No, an egg wash is not necessary, though it does give a beautiful sheen to the bagels. The bagels will be just as beautiful and delicious if you forego the egg wash– this is especially a great option for vegans.

    Once boiled, add toppings to the wet, unbaked dough immediately so that the toppings stick.

    My bagels stuck to my pan. What can I do to prevent this in the future?
    The original recipe calls for simply using an oiled pan (I’ve edited it). Like many folks, I am paranoid about things sticking to pans, so I use parchment paper or a silpat baking mat (as shown in this post). Feel free to do the same. I do oil the parchment just a bit to add a little bit of extra non-stick protection, but it’s not necessary.

    I live at high elevation, what can I do to ensure these come out properly?
    I’ve been told by bakers who live at a higher elevation that this recipe works well as is, however I know that high-altitude baking, especially with yeast, can be a headache as dough tends to rise about 25 to 50 percent quicker than at lower altitudes, so do keep that in mind.

    A sure-fire way to ensure that the finished product is not very dense would be to reduce the amount of yeast to 1 teaspoon and allow the dough to rise for the recommended time in the recipe. If the dough has doubled in size after 1-hour, it’s good to start working with. If not, continue to let it rise, checking on it every 15 minutes until doubled in size. Your altitude, brand of flour, humidity, and room temperature are factors that would make the rising times vary.

    Can I make the bagels bigger?
    You can, just keep in mind that they will need longer to bake, so check on them every few minutes past the 20 minute mark until they are uniformly golden brown.


    How can I make the dough ahead of time? Can I refrigerate the dough over night?
    The best means of making the dough ahead of time would be to prepare the dough, cover its container with plastic wrap, and rest it over night in the refrigerator. This is called a cold-rise. I often do this and I love this method because it allows the dough to achieve a more complex flavor. If you are doing a cold rise, be sure to allow the dough about 1/2 hour to come to room temperature before working with it.

    Can I par-bake the bagels for later baking?
    Yes, you can bake them until they are a faint gold tinge (about 10-15 minutes). Cool the par-baked bagels completely before storing them in a resealable bag to be stored in the freezer. To be bake from frozen, bake the bagels for an additional 10-15 minutes, until soft and golden brown.

    Can I freeze the bagels? Do they keep well?
    Once cool, out of the oven, you can freeze the bagels without any issues. Slice them and then freeze them in a freezer-safe plastic bag, and let them thaw when needed. If you’re planning on toasting them, thawing them is unnecessary.

    How long do the bagels stay fresh for?
    The bagels will keep in a resealable plastic bag at room temperature for up to 2 days.

    UPDATED MAY 14, 2020 – As one of the most popular recipes here and in my book, I’ve received many questions about these bagels. For your convenience, I’ve updated the post with photos, more information, and answers to your Frequently Asked Questions. – Kam.

    Have another question? Leave a comment below!

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  • Reply sofia kjellgren May 12, 2020 at 7:19 am

    Best recipe ever! Thank YOU!

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  • Reply Ali May 13, 2020 at 1:18 am

    These are AMAZING! I made them yesterday and my kids couldn’t believe they were homemade!! They were so good I made another batch tonight! Thank you for this recipe. Some of my bagels came out rustic looking, but OMG who cares that just gives these golden delicious masterpieces more charm! Very happy and thankful!

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  • Reply Suzanne Hamilton May 13, 2020 at 7:44 pm

    I made these last week and ate one as soon as cool enough to handle. My problem was the next day they were pretty hard to eat. By the second day they were rocks. I did zipper bag them when they were cool enough to do so.

    I used my bread machine and my guess is the kneading and rising were off . Would that cause the problem?

    • Reply Kamran Siddiqi May 14, 2020 at 9:09 pm

      Hi Suzanne- there are various factors that could have caused your bagels to go stale. I make these bagels often and a lot, and they are still soft the second day when I put them in resealable bags and leave them at room temperature. I make sure as much air is out of the bags as possible to ensure their freshness. Because this is a homemade bagel and it is made without anything to add richness to it and it does not have any preservatives, it will start to go stale and not be as fresh as day 1. This can’t be controlled; when you get fresh bread from the bakery, this happens too. The other thing is, as you said, you used your bread machine for kneading and rising- this could have been a contributing factor. You don’t want to over knead the dough. Another factor could be that you did not boil them long enough. Did you leave them in for 2 minutes? The brand of flour used or climate in which the bagels are being kept in can also cause them to go stale quicker.

  • Reply Bri Rodriguez May 15, 2020 at 7:03 am

    I want to start by saying that this recipe is one of the best bagel recipes that I have ever tried! This particular recipe drove my passion for baking and eating a lot more while stuck at home. No more trips to the bagel shop for me.

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  • Reply Kristen S May 16, 2020 at 11:34 am

    Hi! I love your bagel recipe and plan on trying the cinnamon raisin recipe soon. In your cookbook, you say to sift together 1tbsp dark brown sugar, 50g granulated sugar, and 1 tbsp ground cinnamon in the flour. Do I still use the 4 1/2 teaspoons of granulated sugar in this recipe in addition to the parts mentioned above? Thanks! This has been the most fail-proof recipe I’ve ever used, and as a native New Jerseyan living in the Midwest, this helps cope with the lack of bagels here.

    • Reply Kamran Siddiqi May 16, 2020 at 6:48 pm

      Hi Kristen- thanks so much for the love! The mix-ins for the cinnamon raisin recipe are in addition to the 4 1/2 teaspoons of granulated sugar used to proof the yeast. I hope that helps!

  • Reply Lucille Hyman May 16, 2020 at 3:54 pm

    Suzanne Hamilton. I’ve been making these Bagels for years. The best thing I find is to Freeze them at least the same evening that you’ve made them. I also use my bread maker to mix & partially knead the ingredients. I alway knead then just a bit more after taking out dough from it. Make sure your bread maker has a Manual bread making selection. I hope this helps.

    My question is – I now have Rapid rise yeast instead of my go to flesihmans regular yeast jar that I keep in the fridge. Does anyone know how different this type of yeast will make my bagels?

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  • Reply Lucille Hyman May 16, 2020 at 4:06 pm

    I have another question actually it’s a bit of a problem I’ve occasionally run across. After boiling my bagels then while the rest are waiting for others so I can bake all together I’ve had a few Bagels deflate..? Any suggestions.. or Advice.. I want every single one to come out like the rest because they go very quickly. I’ve also had a few NY friends tell me I should sell them here in SC, Lol. Thank you in advance :-)

    • Reply Kamran Siddiqi May 16, 2020 at 6:46 pm

      Hi Lucille, rapid rise / instant yeast will work in a pinch (just refer to the FAQ). The dough might rise a bit sooner, so just keep that in mind! In regards to the bagels deflating, I suspect it’s because they were over-proofed after being formed. Before you start to form them have the water starting to boil that way the bagels don’t rise too much while they are waiting to be boiled. I hope that helps, and thanks so much for contributing your love and time into this recipe as well :)

  • Reply Angela W. May 16, 2020 at 7:27 pm

    Kam, thank you. I don’t normally comment, but I need to tonight. I am a New Yorker stuck in the middle of England and I miss home so much! THANK YOU so much for a recipe that is helping my family and I get through this time. God bless you and your loved ones!

    This has been my go to recipe for YEARS. We are making these up to 3x a week. I am so happy to see that you are always updating this page to share more and more knowledge about bagels and how to ensure everyone has a successful outcome. I always follow the recipe to the T and they come out perfectly. Thank you, thank you, thank you!

    • Reply Kamran Siddiqi May 17, 2020 at 4:31 am

      Angela- Thank you for the love and positive vibes; it is my pleasure! Be well!

  • Reply Phil May 17, 2020 at 8:04 am

    These bagels are a HUGE HIT with everyone that I’ve shared them with! It’s a fairly easy recipe, and your directions are incredibly clear & easy to understand….Thank you so much for sharing with all of us!
    The one problem that I have, is that they don’t last long….they get eaten-up very quickly!
    Can I simply double the recipe, or do I need to keep making the individual batches as you’ve described above?

    • Reply Kamran Siddiqi May 17, 2020 at 1:35 pm

      Phil- I have doubled the recipe many times with great success. Just keep in mind that if you’re using a standard stand mixer to mix your dough, you might have to work in batches as most stand mixers can’t handle that much bread dough. Hope that helps!

  • Reply Marina May 17, 2020 at 10:12 am

    I’m pretty sure I messed these up, I just found out I didn’t understand the measurements well, yet they came out lovely! I will definitely make these -correctly- again. It was my first time making bagels (not my first making bread) and I am very happy with the outcome. I had seen all these painfully long recipes and I was kind of reluctant about this one. Now I have a bag full of bagels in my freezer and I can have one anytime I want. I’m really glad I stumbled across this recipe and this page!

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  • Reply Mary Mucciacciaro May 17, 2020 at 11:07 am

    Hi.. I tried these for the first time… these bagels are amazing. My whole family loves them. I stumbled on a video for this recipe and now I cannot find it again. Is one available.

    Mary M.

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  • Reply Stacy May 17, 2020 at 11:59 am

    Hi! Can I use brewers yeast for this recipe?

    • Reply Kamran Siddiqi May 17, 2020 at 1:51 pm

      Hi Stacy- While you can, I wouldn’t suggest it because brewer’s yeast has a bitter flavor and is not exactly ideal for the flavor of bagels. However, if that’s all you have and you don’t mind experimenting, keep in mind you will need slightly cooler water to activate brewer’s yeast (90-100ºF). I would halve the amount of yeast called for in the recipe, do a cold rise overnight (as suggested in the FAQ) or double the rising time at room temperature. When halving the yeast, it sometimes ends up being about 1.5 hours for rising– just allow the dough to rest and rise until doubled in size, that’s the goal for the first rise. I hope that helps, and I’d love to hear if you do try it with the brewer’s yeast!

  • Reply Allison Simcox May 17, 2020 at 1:19 pm

    This recipe is fantastic! We LOVE NY style bagels as my husband grew up there, but we live on the west coast, and these are the best we’ve had outside of NYC! One question : I’m only able to find rapid yeast, and I saw your suggestion to skip the proof and add it directly with the sugar. I’m that case, so I still add the 1/2 c warm water to the recipe or skip it? Thank you!!!

    • Reply Kamran Siddiqi May 17, 2020 at 1:40 pm

      Hi Allison- You’ll definitely want to add the 1/2 cup of warm water, once the dry ingredients are mixed. Then continue as stated in the recipe.

  • Reply Marilyn Stevens May 17, 2020 at 4:30 pm

    We’re pretty bagel deprived in Costa Rica, so when one friend posted your recipe on FB, we all started sharing it. I think at least a half dozen folks have made these ( maybe up to a baker’s dozen by now – haha)! They’re terrific. I hadn’t made them in a few weeks, so when one of my friends posted his first attempt, I got inspired … They’re wafting beautiful aromas from the oven through my house as I write this. Gracias!

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  • Reply Sarah Chan May 18, 2020 at 1:41 am

    Absolutely love this recipe, family devoured in one go! Haven’t been able to find bagels in Barcelona but now I don’t have to look anymore! Am just wondering if its possible to make that dough the night before and proof in the fridge overnight or is is better to do it all on the same day of baking? Thanks in advance :)

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  • Reply Milan Aspe May 18, 2020 at 11:32 pm

    LOVE this recipe. I am experienced making bread but not bagels. Turned out amazing the first time. Personally I would boil for 2 mins/side next time to experiment. They were super fluffy and wonderful but I wanted more chew. I tossed in 1 tbsp of chopped fresh rosemary. Would double next time and sprinkle more on top for more flavor. Was amazing regardless.

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  • Reply Chrissy May 19, 2020 at 12:03 am

    Screaming THANK YOU for this recipe. Absolutely delicious, authentic, and amazing directions. Thank you!!!

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  • Reply Sarah Gresham Barr May 19, 2020 at 11:19 am

    I have never made bagels before, but I made these last night and HOLY MOLY they’re amazing. I had to use all-purpose flour because everyone and their mom had bought Kroger out of bread flour, but they still turned out beautifully. I made 4 plain bagels, 2 everything, and 2 asiago– a simple egg wash held all the toppings on perfectly. The instructions were so easy to follow! My bagels definitely weren’t very pretty, but they were so delicious. I can’t wait to make my next batch!

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  • Reply Allison May 19, 2020 at 1:03 pm

    I made these in my 12 year old KitchenAid and they turned out perfect. Then I made them again in a brand new, more powerful KitchenAid and the dough seemed dry or something and the seams on the bottom of the dough balls just wouldn’t come together. Do I need to knead the dough LESS in the new mixer? How do I know when the dough has been kneaded the right amount? Also, I seem to have the same problem with the dough not forming a ball properly (seams not coming together) when I’ve added chocolate chips. Thoughts?

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  • Reply Kristen May 19, 2020 at 9:08 pm

    I love this recipe. My question is can I modify it for egg bagels? My 6 year old twins are requesting it. I was thinking that if I add an egg yolk for each cup of flour an reduce the liquid by the equivalent it should work. What do you think?

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  • Reply Kamran Siddiqi May 19, 2020 at 9:49 pm

    Hi Kristen, sounds perfect! So long as you don’t add too much water to the dough after the egg has been mixed in, it should work!

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  • Reply Sammy Dayan May 20, 2020 at 10:40 am

    WOW!!!! These came out great!!! I’m from Brazil and you can’t find a descent bagel around here! These were amazing! My wife and kids absolutely loved them, 8 weren’t enough! I’ll have to double the recipe next time! Amazing time spent during quarantine.

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  • Reply Mindy May 20, 2020 at 6:28 pm

    Tried your recipe today and they came out pretty good! They are smaller than the usual NY size, but I’m okay with that considering I always felt so guilty after eating those. Will be making these again and adding different toppings. The everything but the bagel seasoning from Trader Joe’s worked perfectly for them. Thank you!

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  • Reply Jen May 20, 2020 at 10:45 pm

    As a native NYer, having moved to CA, I always miss NY bagels and after stumbling on this recipe, decided to give it a try. First batch was a success! Husband said it was “the best bagel he’s had in San Diego!” (means a lot, coming from two NYers, aka bagel snobs!) THANK YOU SO MUCH for sharing this recipe! Friends are now asking me to make them after sharing on social media! For the second batch, I’m doing a cold rise. Do I punch it AFTER it comes out of the fridge the next day?

    • Reply Kamran Siddiqi May 21, 2020 at 4:47 am

      Hi Jen- that makes me so happy!
      Let the dough come to room temperature first (1/2 hour should do), then punch it down.

  • Reply Natasha May 21, 2020 at 4:01 pm

    I have used your recipe about half a dozen times and I absolutely love it! I wish I could attach a picture of the batch that just came out of my oven. True perfection!

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  • Reply Kimi Thomas May 22, 2020 at 2:06 am

    hi Kam! These are so delicious! I’ve made them twice now but both times the center hole was raw\doughy. The second time I cooked them for 5 mins longer to avoid this – do you know what might be the cause? Both times the holes were mostly baked closed. I’m wondering if I just need to make the hole bigger or if you’ve run into anyone else with this issue? So excited to bake them again!

    • Reply Kamran Siddiqi May 22, 2020 at 6:20 pm

      Hi Kimi, I’ve experienced this in the past. The issue here might certainly be that the bagels weren’t drained off enough before they went into the oven.T If you have a cooling rack, place that over a baking sheet and let the bagels drain for a few minutes before putting them in the oven. That should help a bit!

  • Reply Silas Pereira May 22, 2020 at 3:18 am

    Hi. Thank you very much for putting together this recipe. I tried it this week because we have Bagels all the time, although we are in the UK we love them. My expectation was based in a very popular “NY bagel” that we have in our supermarkets here but those have a very soft crust which we like very much. After I finished baking your recipe, the bagels looked beautiful and they were delicious, but the crust was crunchy and hard. Is this the way it is supposed to be?
    Any advice to get a after crust?
    Thank you in advance.

    • Reply Kamran Siddiqi May 22, 2020 at 6:28 pm

      Hi Silas- New York-Style bagels are actually known for their slightly crusty exterior and soft interior. However, if you really do enjoy a softer crust you may want to boil the bagels for only about a minute. The bagels in the supermarkets in the UK (I am constantly between NYC and London myself) are usually baked off, cooled a bit, and placed in packages while they are still warm to be sold right away. This allows the bagels to steam and it softens the crusts. At home, you can bake the bagels off, let them cool until they’re warm but easy to handle. Then, place them in a resealable plastic bag and make sure as much air is out of the bag. The bagels will steam a bit and soften the crusts.

  • Reply Caroline May 23, 2020 at 7:04 pm

    I learned the Jo Goldenberg recipe in high school, but I love that this one is a little simpler yet absolutely delicious! I made the dough the night before, and it took about an hour and a half in the morning to make, including the recommended 30 min for the dough to come back to room temperature. Boiled for 2 min each side and the bagels were amazingly chewy on the outside and fluffy in the middle. Made a few with the Trader Joe’s Everything but the Bagel seasoning blend and Furikake, service with cream cheese, smoked salmon, sliced salted shallots, and capers or egg and cheese with heirloom tomatoes.

    What a great Saturday morning treat for all of us. Thank you for this recipe, Kamran. Great introduction to your website and I look forward to trying more of your recipes.

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  • Reply SethG May 24, 2020 at 3:45 pm

    Hi! First time trying this recipe and it’s great. I do like my bagels a bit denser though– do you have any tips on how to achieve that? I’m a my transplant living in California so that’s like the last step I need to get a perfect long island bagel experience ;).

    • Reply Kamran Siddiqi May 25, 2020 at 4:27 am

      Hi SethG- You’ll need to slowly work as much flour as possible into the dough when kneading it, as mentioned in the recipe. If it gets too dry, sprinkle on some water and keep kneading. It’s easier to do with a stand mixer as you can mix in a tablespoon at a time while the mixer does all the work. But definitely getting a feel for the dough is very gratifying and will help you determine if you need to add more flour or not.

  • Reply David Ramirez May 24, 2020 at 5:57 pm

    I love the recipe, I have made them twice, I am having problems making them truly round, but I am determined to keep trying. Any suggestions would be greatly appreciated.

    • Reply Kamran Siddiqi May 25, 2020 at 4:23 am

      Hi David- Pinching all the corners together and then rolling them as pictured (and shown in the video) should help. Just make sure you aren’t flouring the surface… You need the dough to be a bit tacky so that it becomes round and taught.

  • Reply Lynn May 24, 2020 at 7:17 pm

    Hi! Any tips for getting sesame seeds (or whatever) on both sides of the bagel? Will they burn on the bottom?

    • Reply Kamran Siddiqi May 25, 2020 at 4:21 am

      Hi Lynn, they might get a little darker on the bottom, depending on the color pan you use, how your oven runs, etc. so I would use a silpat if you have one, or two sheets of parchment paper and maybe bake them on a rack just one step above from being in the center of the oven. If after about 15 minutes, they’re looking too dark, move them to the top rack of the oven to finish baking.

  • Reply Lucas May 25, 2020 at 4:16 pm

    Hi! This recipe is fantastic, thank you so much. A friend of mine made it and shared it with me, and my girlfriend and I just had wonderful day spent making these. I do have a quick question — is there a way to make these without using yeast (letting the dough ferment naturally, like you could with sourdough) and only using flour, water, and perhaps some salt?

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  • Reply Patty May 25, 2020 at 4:28 pm

    These were excellent. Thanks so mush for all the hints and tips. We really enjoyed them and my bagel picture got rave reviews on Instagram.

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