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New York-Style Bagel Recipe | New York Bagels - Sophisticated Gourmet
Bread How-To

New York-Style Bagel Recipe

October 12, 2009 | 806 Comments

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 Bagels Recipe |

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 is 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? SAME DAY bagels!

Makes: 8 medium-sized bagels
Total Time:

5.0 stars based on
779 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 Bagels Recipe |

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 Bagels Recipe |

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 Bagels Recipe |

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 Bagels Recipe |

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!)

Nutrition Facts
Serving Size 1 Bagel
Servings Per Container 8 Medium-Sized Bagels

Amount Per Serving
Calories 228.4 Calories from Fat 0
% Daily Value*
Total Fat g 0%
Saturated Fat g 0%
Trans Fat 1.4g
Cholesterol 0mg 0%
Sodium 441mg 18%
Total Carbohydrate 44.4g 15%
Dietary Fiber 1.7g 7%
Sugars 2.4g
Protein 6.0g 12%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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.


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  • Reply Michelle (What's Cooking) December 6, 2009 at 11:30 pm

    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…

    • Reply Marty Yanover March 2, 2017 at 3:56 pm

      Thank you! I’ve made these two weekends in a row. They are simple, relatively quick and absolutely delicious. As to the toppings, the trick was to apply the them as soon as I removed the bagels from the water and placed them on the baking sheet. If I delayed, the toppings didn’t stick as well. So, save the extra step. Top them as soon as they come out of the water. Yum!

    • Reply Zoraida September 19, 2017 at 4:44 pm

      Awesome recipe. I’ve made the twice this week. I’m working on shaping them, but taste is addicting.

    • Reply Marie June 29, 2018 at 2:14 am

      Thank you for this recipe!
      I’ve been using my bread machine for kneading instead.

      Sometimes I haven’t got time so I skip the ten minute waits, and still very good! Oh and I double the sugar .

      Really really good!

    • Reply barry Lynn July 2, 2019 at 6:28 am


      By far the best bagels I’ve ever made and the best I’ve ever tasted. I used 2.5 cups of white flour and 1 cup of spelt flour. I also used 1 1/2 cups of almond milk. My daughter told that she never knew that” bread” could taste this good. Thank you.

  • Reply Joyce Teamo December 7, 2009 at 10:04 pm

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

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  • Reply vicki December 27, 2009 at 2:47 pm

    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!

    • Reply Renee March 31, 2017 at 7:05 pm

      I live in Poland and there is a lot of bread here but bagels are not really popular. So I found this wonderful recipe and YES they are delicious right out of the oven! I used half whole wheat and have bread flour. I needed to add extra water. But they turned out great! Now I need to go buy some good cream cheese!

      • Reply Jessica October 1, 2017 at 8:22 am

        I live in Denmark and they use live yeast here- is it the same in Poland. If so, any adjustments to the recipe?

      • Reply Kelli Thompson October 16, 2017 at 10:20 pm

        Renee, I’m going to take your advice about flours. I’m currently living in Munich, Germany but originally from Chicago, USA. I’ve been CRAVING an everything bagel and the ones in Munich just don’t cut it. Like Poland, they are just not wildly popular here. I’m trying this recipe today for the first time. Can’t wait to taste test!

      • Reply Roland October 27, 2017 at 1:39 pm

        Renee, We live in Poland, too! Very cool. And I went looking for a bagel recipe because where we are in Poland, there are NO bagels. They are cooling off on the wire rack as I type. Can’t wait to try them.

      • Reply Berenika June 3, 2019 at 1:05 pm

        Funny, bagels are originally from Poland (Polish jews brought the recipe to USA), they are very popular. You can buy them at every corner in Cracow. They are the most popular street food here. Hallo, from the City of Bagels :)

  • Reply Hayley January 12, 2010 at 4:50 pm

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

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  • Reply uzma January 16, 2010 at 6:32 am

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

    • Reply George July 18, 2017 at 3:54 pm

      Yes, indeed…If you don’t bake them after boiling, you get what amounts to round bread…no “real” bagel. And that’s the kind too many so-called “bagel bakeries” around the country served bagels. People have no idea what a real bagel tastes like…

  • Reply Adrian February 16, 2010 at 2:15 pm

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

    • Reply Shumail Saigol August 18, 2019 at 12:12 am

      It just put a nice color on them and makes them look shinier and more appealing. You know what they say, you eat with your eyes first.

    • Reply Lauren November 10, 2019 at 12:39 am

      I did and they came out great!

  • Reply kamran February 16, 2010 at 2:34 pm

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

    • Reply Danielle January 31, 2019 at 2:58 pm

      Do you egg wash right after the bagel comes out of the water then add toppings?

  • Reply Adrian February 19, 2010 at 2:37 pm

    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.

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  • Reply Dylan March 15, 2010 at 12:00 am

    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.

    • Reply Kim October 22, 2017 at 12:15 pm

      Do you just put all the ingredients in the bread machine and use the dough setting?

  • Reply emt training May 11, 2010 at 3:40 am

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

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  • Reply Toya May 11, 2010 at 8:49 am

    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,

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  • Reply kamran May 11, 2010 at 1:37 pm

    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!

    • Reply marcy Goldman July 8, 2017 at 4:28 pm

      Traditionally, bagels do not have a full rise or barely rise at all. They have some ‘kick’ on the bench, then in the simmering kettle water and then one last gasp in the oven but they are meant to be chewy and dense. Not bready. Allowing bagels to rise is unauthentic for one thing but makes them bready and puffy instead of characteristically chewy and rustic. Bagels are over a century old and even today, this tradition of no rise (just barely 15 minutes bench time before rolling them NOT making a center hold ) is still respected in any commercial bagel bakery.

    • Reply Mat Campbell March 26, 2020 at 12:52 am

      Hi Kamran, thanks for covering this! I’ve started making them at 5pm but i don’t want to eat them until the morning, and I feel like baking them in the morning just before eating them will be best, so will leave them overnight.

      New Zealand

  • Reply Tanya September 12, 2010 at 4:51 pm

    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!

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  • Reply williDbs (Andrew Williams) October 25, 2010 at 2:33 am

    Today I made bagels!!!!

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  • Reply stevyn mcdonald November 30, 2010 at 1:24 pm

    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.

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  • Reply Chiaki February 9, 2011 at 11:16 am

    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!

    • Reply Paige Mager February 9, 2017 at 6:21 am

      I’m wondering when and how you added your blueberries? My sister absolutely loves blueberry bagels, but I’m not sure when to put them in.

      Thank you!

  • Reply andy February 17, 2011 at 2:21 pm

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

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  • Reply deeba February 20, 2011 at 7:38 am

    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?

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  • Reply sterling silver chain February 26, 2011 at 1:36 am

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

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  • Reply James February 28, 2011 at 6:17 pm

    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.

    • Reply Crystal May 23, 2016 at 7:01 pm

      Lol. I’m sorry to laugh at your mistake, but it is quite humorous and gave me a good chuckle! Hope your next batch turned out much better!

  • Reply James February 28, 2011 at 6:22 pm

    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.

    • Reply Amy Smith March 16, 2017 at 7:35 pm

      You’re adorable, James. I hope your second batched turned out better than your first.

  • Reply beautyblogbycat (Beauty Blog by Cat) March 6, 2011 at 5:16 pm

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

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  • Reply Ravani April 12, 2011 at 7:38 am

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

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  • Reply Hanan April 25, 2011 at 6:12 am

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

    thank you

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  • Reply alexandra May 2, 2011 at 11:48 am

    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!!!!

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  • Reply alexandra May 2, 2011 at 11:54 am

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

    • Reply kamran May 2, 2011 at 12:38 pm

      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!

      • Reply Sandy putnam March 30, 2016 at 1:25 pm

        I just made these using an organic all purpose flour. They didn’t rise much during the hour but still came out great! They really do taste like a NY bagel – thanks for the hint about leaving them in the water longer for the chewy texture. (And I grew up in NY so I do know my bagels) I will try the bread flour next time and see if there is a difference in the rise.

        • Reply Kamran Siddiqi April 4, 2016 at 2:57 pm

          Hi Sandy, there should definitely be a rise difference in your bagels when using bread flour– there’s more gluten in bread flour, so that plays a big part in a strong rise.

  • Reply liss May 14, 2011 at 12:02 am

    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?

    • Reply kamran May 14, 2011 at 5:52 pm

      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! :)

  • Reply janelle May 31, 2011 at 1:30 pm

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

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  • Reply Gary C June 17, 2011 at 9:42 pm

    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

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  • Reply Kerry June 19, 2011 at 12:36 pm

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

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  • Reply Susan June 28, 2011 at 12:26 am

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

    • Reply kamran June 30, 2011 at 4:51 pm

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

  • Reply simommie June 30, 2011 at 2:55 pm

    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!

    • Reply kamran June 30, 2011 at 4:52 pm

      Of course! My pleasure!

  • Reply Bronwyn Olsen July 1, 2011 at 10:20 am

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

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  • Reply Jess July 4, 2011 at 2:01 am

    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!!!

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  • Reply Michelle July 6, 2011 at 9:52 am

    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?

    • Reply kamran July 6, 2011 at 1:10 pm

      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!

      • Reply Lisa Hester January 8, 2018 at 10:38 am

        Love the recipe! Native New Yorker who now can have bagels anytime so a very heartfelt Thank You! You stated you were going to post a cinnamon raisin bagel update. Really looking forward to that cause that is hubs favorite. Want to make sure I use best amounts for perfection. Thanks again.

  • Reply Casey S. July 6, 2011 at 12:58 pm

    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.

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  • Reply Casey S. July 6, 2011 at 1:06 pm

    I would probably have to use dried blueberries I guess.

    • Reply kamran July 6, 2011 at 1:09 pm

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

      • Reply FiFi January 19, 2017 at 2:32 pm

        Hello Kamran,
        Amazed by how high the success rate of your bagels! So many happy faces here from around the world.
        Just one quick question, if I were to add blueberries (attempt to add fresh ones), which step should I fold them in? First proof or second proof?
        Also, since blueberries contains pulps and juice, would you recommend to reduce water? If so, how much less?
        One last question, I heard some people add barley malt syrup and baking soda during the boiling process. Have you tried that? Wonder why and how they will affect the results!
        Novice baker (a.k.a your fan),

    • Reply Cindy Hathaway November 4, 2018 at 10:28 pm

      Are any changes to dough needed to make blueberry bagels (fresh blueberries

  • Reply Michelle July 6, 2011 at 11:21 pm

    Awesome! Thanks, kamran.

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  • Reply Emily July 7, 2011 at 8:00 am

    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!!!

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  • Reply Leslie July 8, 2011 at 8:45 pm

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

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  • Reply Marie July 10, 2011 at 9:51 am

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

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  • Reply Michelle Mahabat July 12, 2011 at 10:29 pm

    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!

    • Reply Kim February 4, 2017 at 4:58 pm


      See if you can get your hands on Vital Wheat Gluten (I use Bob’s Red Mill Brand and order on Amazon). Adding 1 Tbsp per Cup of AP Flour turns AP Flour into high gluten flour. I’ve made my bagels this way for years and always had success. Good Luck!

  • Reply Alit Hare July 13, 2011 at 5:30 am

    can I use regular sugar instead of granulated?

    • Reply kamran July 14, 2011 at 10:46 pm

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

  • Reply Angeline July 16, 2011 at 7:43 pm

    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.

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  • Reply Elna Heyns July 17, 2011 at 4:24 pm

    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

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  • Reply Mel July 28, 2011 at 7:50 am

    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!

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  • Reply jazzy August 1, 2011 at 7:34 pm

    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!!

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  • Reply Mew August 4, 2011 at 11:50 am


    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!!

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  • Reply Chris August 10, 2011 at 5:10 pm

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

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  • Reply Mary August 14, 2011 at 12:43 pm

    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!

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  • Reply George August 17, 2011 at 9:23 am

    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

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  • Reply Jenn August 19, 2011 at 7:48 pm

    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!

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  • Reply Paula August 20, 2011 at 4:59 pm

    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!!

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  • Reply Clive September 8, 2011 at 9:09 am

    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

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  • Reply Caitlin September 15, 2011 at 5:44 pm

    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!!

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  • Reply Carol September 16, 2011 at 10:02 pm

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

    • Reply kamran September 19, 2011 at 11:26 am

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

  • Reply Mrs Ong September 19, 2011 at 11:21 am

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

    • Reply kamran September 19, 2011 at 11:25 am

      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.

  • Reply Vicky September 19, 2011 at 12:43 pm

    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.

    • Reply kamran September 19, 2011 at 1:08 pm

      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?

  • Reply Vicky September 19, 2011 at 1:30 pm

    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!!

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  • Reply pily September 19, 2011 at 8:11 pm

    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

    • Reply kamran September 23, 2011 at 12:50 pm

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

  • Reply Vicky September 20, 2011 at 9:03 am

    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!

    • Reply kamran September 23, 2011 at 12:49 pm

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

  • Reply Alison September 30, 2011 at 11:36 pm

    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!

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  • Reply Meagan October 1, 2011 at 3:04 pm

    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!!

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  • Reply Arwa October 4, 2011 at 8:44 am

    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?

    • Reply kamran October 21, 2011 at 10:51 pm

      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! :)

  • Reply Vicky October 4, 2011 at 7:00 pm

    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?

    • Reply kamran October 21, 2011 at 10:48 pm

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

  • Reply Marie October 8, 2011 at 10:40 am

    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!

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  • Reply Stephanie October 13, 2011 at 2:46 pm

    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!

    • Reply kamran October 13, 2011 at 3:10 pm

      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.

  • Reply Nico October 15, 2011 at 4:50 pm

    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.

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  • Reply KSB October 19, 2011 at 2:26 am

    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.

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  • Reply Lena October 23, 2011 at 11:58 am

    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.

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  • Reply kamran October 23, 2011 at 2:03 pm

    Hi Lena- that would work!

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  • Reply Lena October 23, 2011 at 4:07 pm

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

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  • Reply Ratika October 30, 2011 at 6:28 am

    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.

    • Reply kamran November 6, 2011 at 10:19 pm

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

  • Reply Cynthia November 2, 2011 at 12:47 am

    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!

    • Reply kamran November 2, 2011 at 9:51 am

      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.

  • Reply Chris November 3, 2011 at 6:54 am

    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!

    • Reply kamran November 6, 2011 at 10:16 pm

      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! :)

  • Reply Marie November 3, 2011 at 2:08 pm

    @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 :)

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  • Reply Athena November 6, 2011 at 10:03 pm

    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.

    • Reply kamran November 6, 2011 at 10:10 pm

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

  • Reply Ratika November 8, 2011 at 2:49 am

    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! :)

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  • Reply Petrina November 8, 2011 at 3:17 am

    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!”

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  • Reply Niri November 8, 2011 at 9:23 pm

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

    • Reply kamran November 13, 2011 at 4:02 pm

      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 ;)

  • Reply Lynne November 12, 2011 at 11:00 am

    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?


    • Reply kamran November 13, 2011 at 3:58 pm

      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.

  • Reply nina November 12, 2011 at 10:37 pm

    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)

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  • Reply Maya November 13, 2011 at 6:27 am

    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!

    • Reply kamran November 13, 2011 at 4:00 pm

      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! :)

  • Reply Desiree November 14, 2011 at 4:02 pm

    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

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  • Reply Ratika November 17, 2011 at 6:03 am

    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.

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  • Reply Diane November 17, 2011 at 4:41 pm

    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.

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  • Reply Morgan November 19, 2011 at 8:57 am

    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! :)

    • Reply kamran November 19, 2011 at 9:30 pm

      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.

  • Reply Anthony November 24, 2011 at 6:03 pm

    Just got some of these in the oven now!

    They look spectacular!

    Thank you!

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  • Reply Anthony November 24, 2011 at 6:46 pm

    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!

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  • Reply Kiley November 25, 2011 at 2:12 am

    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

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  • Reply Tea November 26, 2011 at 1:49 pm

    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

    • Reply kamran November 27, 2011 at 4:08 pm

      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…

  • Reply Courtney November 26, 2011 at 6:21 pm

    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!!

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  • Reply Desiree November 27, 2011 at 2:35 pm

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

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  • Reply Tea November 27, 2011 at 4:13 pm

    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

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  • Reply Monique December 3, 2011 at 11:51 am

    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

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  • Reply Halley December 5, 2011 at 10:06 pm

    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!

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  • Reply Sue December 6, 2011 at 6:46 pm

    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!

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  • Reply susan December 7, 2011 at 8:40 am

    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

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  • Reply Karlina December 15, 2011 at 5:01 pm

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

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  • Reply Ramon December 16, 2011 at 4:12 pm

    I tried this recipe today, and they were delish.

    Thanks for sharing.

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  • Reply agustina December 16, 2011 at 11:23 pm

    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

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  • Reply Frugal in WV December 17, 2011 at 9:11 am

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

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  • Reply Mary December 19, 2011 at 11:05 am

    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.

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  • Reply Karlina December 20, 2011 at 12:11 pm

    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!

    • Reply kamran December 23, 2011 at 8:38 pm

      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! :)

  • Reply Mel December 23, 2011 at 8:09 pm

    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.

    • Reply kamran December 23, 2011 at 8:36 pm

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

  • Reply sally December 25, 2011 at 10:42 am

    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?

    • Reply kamran December 25, 2011 at 12:57 pm

      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.

  • Reply sally December 25, 2011 at 9:11 pm

    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 :)

    • Reply kamran December 26, 2011 at 12:31 am

      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!

  • Reply sally December 26, 2011 at 8:35 am

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

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  • Reply Sean December 28, 2011 at 6:43 pm

    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.

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  • Reply sally December 29, 2011 at 8:30 am

    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!!!

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  • Reply Greg December 29, 2011 at 10:47 am

    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!

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  • Reply Uly December 31, 2011 at 11:37 am

    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!!!!;-)

    • Reply kamran December 31, 2011 at 11:51 am

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

  • Reply Steve January 1, 2012 at 9:12 pm

    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

    • Reply kamran January 5, 2012 at 1:59 pm

      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!

  • Reply Sam January 5, 2012 at 1:13 am

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

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  • Reply Adrianne January 5, 2012 at 1:44 pm

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

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  • Reply Ron January 6, 2012 at 11:01 pm

    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.

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  • Reply Sarah G January 7, 2012 at 10:40 pm

    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?

    • Reply kamran January 8, 2012 at 11:27 am

      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…

  • Reply Greg January 8, 2012 at 1:48 pm

    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.

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  • Reply HGspecialist January 10, 2012 at 11:32 am

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

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  • Reply Hannah Michael January 11, 2012 at 9:51 am

    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!

    • Reply kamran January 11, 2012 at 12:16 pm

      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.

  • Reply Sheryl Taylor January 18, 2012 at 4:55 am

    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!

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  • Reply Tricia January 24, 2012 at 6:51 am

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

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  • Reply Lori Meszaros January 28, 2012 at 11:48 pm

    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!!

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  • Reply Mary February 7, 2012 at 11:32 am

    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!

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  • Reply Brainless Housewife February 11, 2012 at 12:14 am

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

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  • Reply Isabel February 11, 2012 at 10:51 am

    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!

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  • Reply aezrina February 14, 2012 at 1:26 am

    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!

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  • Reply nia February 16, 2012 at 4:57 pm

    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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  • Reply Jess February 25, 2012 at 4:51 pm

    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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  • Reply Katrina February 26, 2012 at 3:49 pm

    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!

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  • Reply jeanine February 27, 2012 at 7:34 pm

    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!

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  • Reply Erica February 29, 2012 at 4:24 pm

    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!!

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  • Reply Paul March 3, 2012 at 4:32 am

    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…

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  • Reply RJ March 6, 2012 at 2:31 pm

    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?

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  • Reply nelinda March 14, 2012 at 3:49 pm

    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?

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  • Reply Ronda March 14, 2012 at 4:51 pm

    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!

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  • Reply Rebecca March 21, 2012 at 1:12 am

    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!

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  • Reply jan March 24, 2012 at 2:56 am

    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.

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  • Reply jan March 24, 2012 at 3:03 am

    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.

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  • Reply Ingrid March 27, 2012 at 2:26 am

    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!

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  • Reply Egg March 27, 2012 at 3:04 pm

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

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  • Reply Lisa C March 30, 2012 at 6:26 pm

    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.

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  • Reply Lisa C March 30, 2012 at 8:14 pm

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

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  • Reply RJ April 1, 2012 at 5:20 pm

    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

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  • Reply torben April 7, 2012 at 5:40 pm

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

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  • Reply Justin Barnes April 9, 2012 at 1:18 pm

    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

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  • Reply Andrea April 10, 2012 at 12:54 am

    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.

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  • Reply Mike OD April 10, 2012 at 8:40 pm

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

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  • Reply Alex April 15, 2012 at 10:00 am

    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… :-)

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  • Reply lewey April 24, 2012 at 9:02 am

    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.


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  • Reply jan April 24, 2012 at 5:23 pm

    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!

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  • Reply Robert April 25, 2012 at 10:08 am

    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.

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  • Reply Robert April 25, 2012 at 12:10 pm

    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.

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  • Reply anna April 26, 2012 at 3:44 pm

    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.

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  • Reply anna April 29, 2012 at 11:18 pm

    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.

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  • Reply Robert May 2, 2012 at 5:43 pm

    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.

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  • Reply Katja May 14, 2012 at 10:50 pm

    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.

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  • Reply Lin May 18, 2012 at 1:02 pm

    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.

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  • Reply Kim May 20, 2012 at 7:11 am

    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)?

    • Reply Kamran May 20, 2012 at 12:11 pm

      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.

  • Reply Julia May 21, 2012 at 2:42 pm

    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!

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  • Reply Raia June 2, 2012 at 9:10 am

    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!

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  • Reply Luciano June 5, 2012 at 3:20 pm

    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.

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  • Reply Eddi June 10, 2012 at 4:44 pm

    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!!

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  • Reply kelly June 12, 2012 at 10:49 pm

    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!!!

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  • Reply Sol June 13, 2012 at 4:05 pm

    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!

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  • Reply Marri June 14, 2012 at 9:08 pm

    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!

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  • Reply John Qian June 30, 2012 at 5:08 am

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

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  • Reply Anna Victoria July 3, 2012 at 4:41 pm

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

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

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  • Reply Bill Reyer July 5, 2012 at 7:12 pm

    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.

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  • Reply Robert July 9, 2012 at 1:38 am

    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”

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  • Reply ara133photography July 9, 2012 at 9:32 am

    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!!!!

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  • Reply Jenn July 10, 2012 at 8:04 pm

    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!

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  • Reply Tracey July 10, 2012 at 9:06 pm

    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.

    • Reply Kamran July 10, 2012 at 9:13 pm

      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! :)

  • Reply larry trimboli July 15, 2012 at 12:57 pm

    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?

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  • Reply Bill Reyer July 15, 2012 at 2:09 pm

    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.

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  • Reply Jack July 17, 2012 at 5:20 pm

    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!

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  • Reply Iris C. July 18, 2012 at 1:33 pm

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

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  • Reply Jeff July 22, 2012 at 10:04 am

    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?

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  • Reply MMMmmmitchZ July 28, 2012 at 5:04 pm

    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

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  • Reply Nancy August 2, 2012 at 7:57 am

    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. ??????????????????

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  • Reply Jennifer August 4, 2012 at 7:36 am

    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

    • Reply Kamran August 4, 2012 at 11:03 am

      Jennifer- Yes you can!

  • Reply Renee August 4, 2012 at 10:54 am

    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)

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  • Reply Paul turner August 7, 2012 at 6:19 am

    Added tsp cinamon too fantastic taste.

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  • Reply Elizabeth August 9, 2012 at 2:12 pm

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

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  • Reply Aditya August 10, 2012 at 11:23 am

    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?

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  • Reply Bettina August 12, 2012 at 2:09 am

    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!!!

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  • Reply Reign August 14, 2012 at 6:32 pm

    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?

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  • Reply Amy August 15, 2012 at 3:24 am

    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!!

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  • Reply Kim J August 22, 2012 at 8:53 pm

    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!)

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  • Reply Jessica August 28, 2012 at 9:38 am

    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…

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  • Reply Robert September 6, 2012 at 1:36 pm

    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.

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  • Reply riverdance33 September 13, 2012 at 9:28 pm

    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.

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  • Reply Weiya @ enjoyer of grace September 15, 2012 at 7:30 pm

    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!

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  • Reply Amber September 17, 2012 at 9:53 am

    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!

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  • Reply Don Irving September 18, 2012 at 3:00 pm

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

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  • Reply Amanda September 18, 2012 at 3:55 pm

    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!

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  • Reply Beth September 19, 2012 at 8:04 pm

    Can I substitute regular flour?

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  • Reply Millie September 23, 2012 at 9:47 am

    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!

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  • Reply Lucy September 23, 2012 at 12:07 pm

    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 :)

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  • Reply Anton September 24, 2012 at 12:49 pm

    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.

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  • Reply Alejandro September 27, 2012 at 6:41 pm

    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

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  • Reply Sam October 1, 2012 at 7:15 am

    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 :)

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  • Reply Mimshimaro October 1, 2012 at 2:53 pm

    The absolute recipe!!!

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  • Reply Sylvie October 1, 2012 at 4:01 pm

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

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  • Reply Karla October 6, 2012 at 6:07 pm

    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!

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  • Reply Joy October 7, 2012 at 4:47 pm

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

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  • Reply Michele October 8, 2012 at 12:45 am

    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!)

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  • Reply Aaron October 11, 2012 at 1:36 am

    Can’t stop eating these…wow!

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  • Reply Barry October 16, 2012 at 6:45 am

    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

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  • Reply michael October 17, 2012 at 6:46 pm

    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!

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  • Reply flyingpig666 November 1, 2012 at 6:39 am

    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.

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  • Reply Louisa November 16, 2012 at 1:08 am

    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!

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  • Reply diane November 17, 2012 at 6:17 pm

    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?

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  • Reply Sawyer November 22, 2012 at 5:19 am

    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!

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  • Reply Gazzi November 28, 2012 at 7:49 am

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

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  • Reply Cherrel December 8, 2012 at 5:22 pm

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

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  • Reply Anne Keller December 9, 2012 at 12:10 am

    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

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  • Reply Pat December 14, 2012 at 1:18 pm

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

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  • Reply teresa December 19, 2012 at 7:34 am

    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!

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  • Reply Rose December 19, 2012 at 5:55 pm

    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.

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  • Reply Chinelo December 20, 2012 at 4:18 pm

    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.

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  • Reply Padma December 30, 2012 at 3:49 am

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

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  • Reply Mara December 31, 2012 at 1:05 pm


    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?

    • Reply Kamran December 31, 2012 at 10:53 pm

      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?

  • Reply Erin January 1, 2013 at 9:43 pm

    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!

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  • Reply Mairi January 2, 2013 at 8:26 am

    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!

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  • Reply Nacho January 2, 2013 at 7:22 pm

    Happy new Year !

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

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  • Reply pamela January 4, 2013 at 6:35 pm

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

    • Reply Kamran January 4, 2013 at 8:25 pm

      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!

  • Reply Mara January 5, 2013 at 6:17 pm

    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…

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  • Reply lyda January 5, 2013 at 6:45 pm

    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!!!!!

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  • Reply Lisa January 5, 2013 at 11:10 pm

    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?

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  • Reply Sharicka January 6, 2013 at 9:06 am

    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.

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  • Reply Gigi January 10, 2013 at 11:31 pm

    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!

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  • Reply Becca January 12, 2013 at 2:02 am

    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

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  • Reply Silvana January 14, 2013 at 6:27 am

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

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  • Reply Jeremy Kelly January 19, 2013 at 3:12 pm

    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!

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  • Reply Pooja January 21, 2013 at 12:17 am

    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?

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  • Reply Elizabeth Smith January 21, 2013 at 5:37 am

    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!

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  • Reply Elizabeth Smith January 21, 2013 at 5:58 am

    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.

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  • Reply Kasey January 21, 2013 at 10:36 am

    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?

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  • Reply Ronnie January 23, 2013 at 3:08 am

    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!

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  • Reply Jeremy January 24, 2013 at 7:47 am

    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?

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  • Reply Dave January 24, 2013 at 6:06 pm

    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!!

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  • Reply Louise January 30, 2013 at 7:26 am

    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!

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  • Reply Siri January 30, 2013 at 12:38 pm

    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!

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  • Reply Aggy February 9, 2013 at 6:29 am

    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.

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  • Reply Kathy February 9, 2013 at 1:12 pm

    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!!!

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  • Reply Teresa February 10, 2013 at 1:46 am

    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!

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  • Reply Elise February 10, 2013 at 12:25 pm

    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?

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  • Reply Susie February 11, 2013 at 4:28 pm

    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.

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  • Reply Annie February 11, 2013 at 4:32 pm

    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 :)

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  • Reply Jan February 12, 2013 at 3:36 pm

    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

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  • Reply scott February 14, 2013 at 8:37 pm

    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.

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  • Reply Nichole February 16, 2013 at 12:35 am

    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.

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  • Reply Sarah February 19, 2013 at 5:13 pm

    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!

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  • Reply Sam February 23, 2013 at 9:46 am

    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!

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  • Reply Cathy February 23, 2013 at 10:42 am

    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!

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  • Reply Autumn February 26, 2013 at 12:20 am

    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.

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  • Reply Joan February 28, 2013 at 1:06 am

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

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  • Reply aCupaCake Baker February 28, 2013 at 11:33 am

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

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  • Reply Anna March 2, 2013 at 8:12 am

    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!

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  • Reply Alena March 2, 2013 at 2:55 pm

    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!

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  • Reply maria March 4, 2013 at 1:01 pm

    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!

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  • Reply Cassi March 9, 2013 at 11:46 am

    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 =).

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  • Reply Rossana March 9, 2013 at 12:55 pm

    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!

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  • Reply Noah March 10, 2013 at 1:32 pm

    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 :)

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  • Reply Sebastian March 11, 2013 at 6:02 am

    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!

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  • Reply Caroline March 13, 2013 at 1:05 pm

    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?

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  • Reply Cindy March 19, 2013 at 2:13 pm

    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.

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  • Reply IanH March 24, 2013 at 5:00 am

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

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  • Reply Amanda March 24, 2013 at 2:40 pm

    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.

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  • Reply Nash March 27, 2013 at 1:09 am

    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!

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  • Reply Lori March 29, 2013 at 8:15 am

    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!

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  • Reply Samantha April 6, 2013 at 2:01 pm

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

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  • Reply Victoria April 19, 2013 at 2:31 am

    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!

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  • Reply Shmorgie April 21, 2013 at 1:38 am

    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?!

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  • Reply Jade April 24, 2013 at 6:25 pm

    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!


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  • Reply TimJ April 29, 2013 at 6:15 am

    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.

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  • Reply Christina May 2, 2013 at 1:35 am

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

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  • Reply TimJ May 30, 2013 at 3:08 pm

    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?

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  • Reply Irving May 30, 2013 at 6:54 pm

    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.

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  • Reply veronica June 4, 2013 at 9:09 am

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

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  • Reply Jenna June 4, 2013 at 11:40 pm

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

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  • Reply Lev June 18, 2013 at 11:46 pm

    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?

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  • Reply GlasseonWeb June 19, 2013 at 12:25 am

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

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  • Reply Kell June 20, 2013 at 10:19 pm

    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 :)

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  • Reply jaine June 23, 2013 at 5:56 pm

    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

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  • Reply Lucy June 24, 2013 at 1:47 pm

    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

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  • Reply Sandy June 26, 2013 at 10:20 pm

    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.

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  • Reply Sandy June 26, 2013 at 10:27 pm

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

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  • Reply Vicky June 27, 2013 at 7:28 am

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

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  • Reply Sandy June 27, 2013 at 11:29 am

    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?

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  • Reply vicky June 27, 2013 at 2:11 pm

    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?

    • Reply Kamran June 27, 2013 at 2:21 pm

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

  • Reply Sandy June 27, 2013 at 3:34 pm

    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!

    • Reply Kamran June 28, 2013 at 11:33 am

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

  • Reply Vicky June 27, 2013 at 3:42 pm

    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.

    • Reply Kamran June 28, 2013 at 11:01 am

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

  • Reply Vicky June 27, 2013 at 3:48 pm

    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.

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  • Reply Sandy June 27, 2013 at 7:59 pm

    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!

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  • Reply Sandy July 2, 2013 at 2:00 pm

    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!” :-)

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  • Reply Sandy July 2, 2013 at 2:06 pm

    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!!! :-)

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  • Reply Sandy July 7, 2013 at 6:46 pm

    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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  • Reply Cindy July 16, 2013 at 1:02 pm

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

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  • Reply theMaulerRedRooster July 18, 2013 at 11:28 am

    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.

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  • Reply Bisa July 23, 2013 at 11:12 am

    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 :-(

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  • Reply Bisa July 23, 2013 at 4:15 pm

    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 :-)

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  • Reply gina August 5, 2013 at 9:53 pm

    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?

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  • Reply Liz August 10, 2013 at 7:22 am

    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.

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  • Reply Sarah August 10, 2013 at 6:43 pm

    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

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  • Reply Kel August 19, 2013 at 1:35 am

    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!

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  • Reply Aira August 22, 2013 at 6:19 am

    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!!


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  • Reply Tobi August 22, 2013 at 8:42 am

    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.

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  • Reply Angela August 27, 2013 at 2:31 pm

    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!!

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  • Reply Kate September 1, 2013 at 1:12 pm

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

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  • Reply mila September 7, 2013 at 1:45 pm

    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.

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  • Reply Estela September 7, 2013 at 4:08 pm

    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!!!

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  • Reply Talia September 13, 2013 at 2:59 am

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

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  • Reply D September 16, 2013 at 3:37 pm

    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!

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  • Reply Barb September 18, 2013 at 3:12 am

    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!

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  • Reply Anke September 19, 2013 at 7:04 pm

    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!!

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  • Reply cucee sprouts September 24, 2013 at 1:44 pm

    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.

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  • Reply Rikke September 26, 2013 at 4:49 am

    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.

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  • Reply Chantal September 29, 2013 at 11:55 am

    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

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  • Reply Kjirstin Youngberg October 1, 2013 at 4:43 pm

    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.

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  • Reply Sarah B October 2, 2013 at 4:09 pm

    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!

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  • Reply Barbara Ellen October 12, 2013 at 7:09 pm

    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!!

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  • Reply Tanya October 23, 2013 at 4:36 pm

    Absolutely scrumptiuos!!!! Thanks for sharing.

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  • Reply Jeanine October 26, 2013 at 12:39 am

    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?

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  • Reply Kathy October 26, 2013 at 11:11 pm

    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!

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  • Reply Lydia November 2, 2013 at 11:33 pm

    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!

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  • Reply Jen November 4, 2013 at 2:55 pm

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

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  • Reply Emily November 6, 2013 at 12:25 am

    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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  • Reply Beth Deth November 15, 2013 at 12:01 am

    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

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  • Reply debbie November 15, 2013 at 1:23 pm

    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…???

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  • Reply Adam November 17, 2013 at 6:40 pm

    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!

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  • Reply ana sofia November 18, 2013 at 6:00 am

    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.

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  • Reply Karen November 19, 2013 at 12:04 am

    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…….


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  • Reply LIZZY November 20, 2013 at 6:47 am


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  • Reply Lindsey November 20, 2013 at 10:52 am

    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!

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  • Reply Kristine November 24, 2013 at 11:53 am

    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!!

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  • Reply Susan November 26, 2013 at 1:35 pm

    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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  • Reply John o'connor December 1, 2013 at 9:09 am

    Brilliant recipe, easy to follow and excellent results.

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  • Reply Lauren December 1, 2013 at 9:49 am

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

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  • Reply Cathy December 1, 2013 at 5:28 pm

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

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  • Reply Jory December 3, 2013 at 11:51 am

    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”.

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  • Reply Susan T. December 3, 2013 at 3:47 pm

    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.

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  • Reply Hugh December 3, 2013 at 4:05 pm

    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…..

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  • Reply Hugh December 3, 2013 at 4:12 pm

    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….

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  • Reply Alison December 4, 2013 at 3:30 am

    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 !

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  • Reply Bob December 5, 2013 at 12:56 pm

    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!

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  • Reply Jennifer December 5, 2013 at 7:13 pm

    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!

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  • Reply Nina chmiel December 7, 2013 at 7:00 pm

    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.

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  • Reply Stephanie December 10, 2013 at 8:31 am

    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!

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  • Reply Moskoe Daily December 15, 2013 at 5:24 am

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

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  • Reply Tut December 26, 2013 at 9:28 am

    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!

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  • Reply Becca December 30, 2013 at 10:04 am

    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!

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  • Reply Ane December 31, 2013 at 5:03 am

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

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  • Reply Nabeelah January 1, 2014 at 6:23 am

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

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  • Reply allison January 1, 2014 at 11:07 am

    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!

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  • Reply Jaime January 3, 2014 at 8:54 pm

    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.

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  • Reply Joy January 10, 2014 at 2:00 am

    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

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  • Reply Joy January 10, 2014 at 2:10 am

    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!

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  • Reply Joy January 10, 2014 at 2:14 am

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

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  • Reply Lindsay Daile January 12, 2014 at 5:41 pm

    These were DELISH! SO glad we tried it!

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  • Reply adam b. January 15, 2014 at 2:49 pm

    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.

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  • Reply Aisa January 17, 2014 at 1:00 pm

    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?

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  • Reply casey January 20, 2014 at 8:46 am

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

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  • Reply lolocaust January 22, 2014 at 4:00 pm

    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?

    • Reply Kamran January 22, 2014 at 4:52 pm

      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

  • Reply Kjirstin Youngberg January 22, 2014 at 5:02 pm

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

    • Reply Kamran January 22, 2014 at 5:39 pm

      Hi Kjirstin- that is addressed in step 10.

  • Reply Blue January 22, 2014 at 5:50 pm

    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 :)

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  • Reply Meenal January 23, 2014 at 7:56 am

    Hi. Can I make the bagels with instant yeast?

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  • Reply len smith January 23, 2014 at 10:53 am

    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 !

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  • Reply Kathleen January 24, 2014 at 10:15 am

    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!

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  • Reply Novice January 28, 2014 at 3:54 pm

    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

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  • Reply Jesse January 31, 2014 at 5:21 pm

    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.

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  • Reply Judie February 3, 2014 at 6:14 pm

    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?

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  • Reply Joanne February 5, 2014 at 5:45 pm

    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.

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  • Reply Mary February 6, 2014 at 4:00 pm

    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!

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  • Reply Denise February 13, 2014 at 4:40 pm

    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!

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  • Reply Joanne February 14, 2014 at 1:53 pm

    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.

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  • Reply Alli February 19, 2014 at 1:50 am

    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!

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  • Reply Ruby February 22, 2014 at 5:09 pm

    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!

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  • Reply Kathy Cohen February 24, 2014 at 10:18 am

    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.

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  • Reply Mike February 24, 2014 at 2:22 pm

    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).

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  • Reply Casper February 25, 2014 at 8:05 am

    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!

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  • Reply Missy ashford February 28, 2014 at 10:15 pm

    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!

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  • Reply Sam March 2, 2014 at 1:56 pm

    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!:)

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  • Reply Charles March 10, 2014 at 5:19 pm

    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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  • Reply Juliet March 24, 2014 at 5:18 pm

    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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  • Reply Kerri March 26, 2014 at 2:55 pm

    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 ….

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  • Reply Robert March 29, 2014 at 4:47 pm

    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. ;-)

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  • Reply Adam guest March 31, 2014 at 4:52 pm

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

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  • Reply Sofía April 2, 2014 at 6:27 pm

    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!

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  • Reply Jackie April 3, 2014 at 11:20 pm

    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!

    • Reply Kamran April 5, 2014 at 7:55 pm

      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.

  • Reply Steve Fabricant April 4, 2014 at 5:56 am

    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.

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  • Reply Steve April 4, 2014 at 8:28 pm

    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.

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  • Reply Brad Barkhurst April 5, 2014 at 7:06 pm

    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.

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  • Reply Steve Fabricant April 6, 2014 at 12:34 am

    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!

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  • Reply Jackie April 6, 2014 at 1:58 am

    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.

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  • Reply Terri Warren April 12, 2014 at 3:16 pm

    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.


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  • Reply Lucille April 12, 2014 at 6:34 pm

    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!!!

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  • Reply Adri April 17, 2014 at 1:49 pm

    A+++ This recipe was AMAZING.

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  • Reply rubina April 17, 2014 at 9:17 pm

    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,,

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  • Reply Bridget April 19, 2014 at 10:37 am

    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.

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  • Reply Brooke Fabian April 19, 2014 at 3:01 pm

    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.

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  • Reply Pam April 23, 2014 at 12:30 am

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

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  • Reply Loretta April 23, 2014 at 1:22 pm

    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!

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  • Reply Ruth Pearl April 26, 2014 at 12:04 pm

    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.

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  • Reply Melanie May 8, 2014 at 8:43 am

    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)!

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  • Reply Jenny May 10, 2014 at 10:09 pm

    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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  • Reply Meredith N. May 17, 2014 at 4:23 pm

    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!

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  • Reply Stephen May 19, 2014 at 4:02 am

    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.

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  • Reply Brenda June 1, 2014 at 10:41 pm

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

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  • Reply Ria June 5, 2014 at 4:16 pm

    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

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  • Reply Sherry June 8, 2014 at 4:47 am

    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. :)

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  • Reply Roberg June 9, 2014 at 8:23 am

    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.

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  • Reply Paul Dietrich June 15, 2014 at 6:43 pm

    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.

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  • Reply Hannah June 23, 2014 at 9:13 am

    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.

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  • Reply Sally June 30, 2014 at 7:50 am

    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 .?

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  • Reply Claire June 30, 2014 at 9:35 am

    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!

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  • Reply Richard July 6, 2014 at 2:28 pm

    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

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  • Reply Eileen July 6, 2014 at 3:50 pm

    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?

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  • Reply Eileen July 6, 2014 at 5:09 pm

    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?

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  • Reply Eileen July 6, 2014 at 9:18 pm

    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?

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  • Reply Michelle Janzen July 7, 2014 at 1:26 pm

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

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  • Reply Aletheia July 11, 2014 at 10:59 am

    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!

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  • Reply Suzanne July 14, 2014 at 6:46 am

    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!

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  • Reply Simommie July 17, 2014 at 1:55 am

    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)

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  • Reply Guy August 2, 2014 at 3:57 pm

    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

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  • Reply Theresa August 3, 2014 at 5:57 pm

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

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  • Reply Stacey August 8, 2014 at 1:26 am

    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,


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  • Reply Lisa August 14, 2014 at 1:40 pm


    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?

    • Reply Tony R May 2, 2016 at 2:17 am

      One reader posted she only didn’t flip the bagel.
      So top was smooth.

  • Reply Kathryn August 16, 2014 at 3:46 am

    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.

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  • Reply Mike September 6, 2014 at 7:07 pm

    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.

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  • Reply Holly September 26, 2014 at 2:27 am

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

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  • Reply Shannon October 9, 2014 at 2:10 pm

    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!

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  • Reply Julia October 11, 2014 at 10:18 pm

    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!

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  • Reply Ella October 12, 2014 at 4:21 am

    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?

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  • Reply Ella October 13, 2014 at 1:55 pm

    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!

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  • Reply Paul Dietrich October 19, 2014 at 2:14 pm

    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.

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  • Reply Paul Dietrich October 19, 2014 at 2:23 pm

    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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  • Reply Gemma November 8, 2014 at 10:08 pm

    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 :)

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  • Reply Toni December 23, 2014 at 1:19 pm

    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!

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  • Reply Rose January 9, 2015 at 12:01 pm

    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.

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  • Reply Jeff January 9, 2015 at 4:50 pm

    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!

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  • Reply Kelly January 9, 2015 at 10:27 pm

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

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  • Reply Sara January 13, 2015 at 11:59 pm

    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

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  • Reply Hanne January 18, 2015 at 8:04 am

    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.

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  • Reply Kim January 18, 2015 at 11:58 pm

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

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  • Reply Russ T. January 25, 2015 at 12:24 pm

    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.

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  • Reply Megan January 31, 2015 at 7:23 am

    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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  • Reply Denise February 2, 2015 at 3:34 pm

    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!!

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  • Reply matt February 2, 2015 at 7:36 pm

    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.

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  • Reply Lynn February 6, 2015 at 4:02 am

    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 :)

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  • Reply Mark February 15, 2015 at 12:38 pm

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

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  • Reply A New Yorker In Washington February 24, 2015 at 10:02 pm

    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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  • Reply Brandy March 9, 2015 at 8:04 am

    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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  • Reply Tonya April 11, 2015 at 3:42 pm

    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 :)

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  • Reply Val. April 18, 2015 at 3:16 am

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

    Val (from Argentina)

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  • Reply Elena April 26, 2015 at 3:35 pm

    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!

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  • Reply silvia May 1, 2015 at 4:49 am

    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!

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  • Reply Maya May 21, 2015 at 1:16 pm

    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!

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  • Reply Derek May 23, 2015 at 2:39 pm

    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.

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  • Reply Ashley June 9, 2015 at 8:44 am

    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!

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  • Reply Kimberly June 12, 2015 at 11:01 am

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

    • Reply Tony R May 2, 2016 at 2:09 am

      There’s a post and reply dealing with NOT using fresh yeast.

  • Reply Roger Keagle June 14, 2015 at 2:49 am

    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”

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  • Reply Granny Val June 20, 2015 at 11:08 pm

    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.

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  • Reply kimberley July 4, 2015 at 4:34 am


    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.

    • Reply Tony R May 2, 2016 at 2:07 am

      Note in the photo, water is not bubbling.
      Suggest bringing water TO a boil, then dial it down.

  • Reply Hana July 4, 2015 at 4:49 pm

    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!

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  • Reply Nymema July 5, 2015 at 10:50 am

    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!!!

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  • Reply Valeria July 8, 2015 at 10:46 am

    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).

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  • Reply A M R July 12, 2015 at 11:05 am

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

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  • Reply Rachel M July 22, 2015 at 10:24 am

    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?

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  • Reply Jelli July 22, 2015 at 9:11 pm

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

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  • Reply Kat July 25, 2015 at 5:04 pm

    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 =)

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  • Reply Kat July 26, 2015 at 3:54 am

    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!

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  • Reply Freteluco July 26, 2015 at 2:03 pm

    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!

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  • Reply Lisa July 27, 2015 at 4:05 pm

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

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  • Reply Kat July 27, 2015 at 10:08 pm

    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

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  • Reply Lisa July 27, 2015 at 10:17 pm

    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!

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  • Reply Doc Rock August 1, 2015 at 1:11 pm

    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.

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  • Reply Laryssa August 8, 2015 at 1:35 pm

    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??

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  • Reply Gary September 10, 2015 at 11:30 am

    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.

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  • Reply Miriam September 15, 2015 at 7:45 am

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

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  • Reply Tobias September 19, 2015 at 3:33 pm

    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?

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  • Reply Melissa September 19, 2015 at 11:54 pm

    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.

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  • Reply Renee September 20, 2015 at 9:27 pm

    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

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  • Reply Yasemin September 27, 2015 at 11:25 am

    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?


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  • Reply Sapir October 11, 2015 at 4:08 pm

    Hi, can I make these bagels whole wheat ?

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  • Reply Jeanine October 23, 2015 at 1:56 pm

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

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  • Reply Michelle October 23, 2015 at 5:56 pm

    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!

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  • Reply James November 6, 2015 at 2:28 pm

    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.

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  • Reply Victor November 16, 2015 at 4:47 pm

    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.

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  • Reply Paul November 17, 2015 at 11:27 am

    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!

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  • Reply Robert November 30, 2015 at 12:13 am

    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.

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  • Reply franz December 2, 2015 at 4:21 pm

    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.

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  • Reply Fritz December 3, 2015 at 3:17 pm

    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.

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  • Reply Eva December 9, 2015 at 7:54 pm

    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!

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  • Reply Bianca December 16, 2015 at 3:11 pm

    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!

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  • Reply Heather December 17, 2015 at 8:05 am

    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!

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  • Reply simommie December 23, 2015 at 4:31 pm

    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!

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  • Reply Stephanie December 27, 2015 at 12:11 pm

    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.

    • Reply Kamran December 27, 2015 at 2:34 pm

      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?

  • Reply Maja December 27, 2015 at 6:22 pm

    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! =)

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  • Reply Tanya December 28, 2015 at 2:30 am

    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. ?

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  • Reply ami January 1, 2016 at 11:14 am

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

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  • Reply raulchis January 8, 2016 at 8:39 am

    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?

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  • Reply Farah January 10, 2016 at 5:05 am

    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!

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  • Reply chet singh January 22, 2016 at 10:14 am

    Hi Kam, love the site. I was thinking of making some home made bagels for my kids. We love bagels and this weekend with the winter storm heading our way, I was thinking it would be something we the kids would love on Sunday morning after the winter storm. I can’t wait to try the bagel recipe, will let you know how it turns out and how my family feels about them. Thanks.

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  • Reply halinka burke January 23, 2016 at 3:04 pm

    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?

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  • Reply halinka burke January 23, 2016 at 3:25 pm

    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?

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  • Reply Ash January 24, 2016 at 2:21 am

    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.

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  • Reply Matthew January 25, 2016 at 4:32 am

    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!

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  • Reply chet January 25, 2016 at 9:39 pm

    I must say having homemade bagels with your wife and children on the morning after one of the biggest snowstorm the east coast has ever seen was a very enjoying, fulfilling and rewarding experience. The bagels came out great and of course it was very,very tasty and my children all loved it. I had one today and still it was soft instead of stiff like the ones you get from the bagel stores. Thanks again for posting this recipe, definitely a fan.

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  • Reply Allie January 27, 2016 at 4:27 pm

    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.

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  • Reply roberta January 28, 2016 at 9:46 am

    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.

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  • Reply Irene January 31, 2016 at 10:37 am

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

    • Reply Kamran February 3, 2016 at 4:01 pm

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

  • Reply holly sweet February 3, 2016 at 9:48 am

    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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  • Reply lauren February 3, 2016 at 5:22 pm

    i just made these in my apartment for something to do on a rainy day and they were so delicious!!! except mine were pretty ugly, the dough didnt quite stick together unformily? if that makes sense…. like when it came time to put them in round/bagel shape the dough didnt form or cling quite all the way, but enough to get by. was i not using enough water in the dough? i was pretty wary to not use too much, maybe a little too wary. or did i not knead the dough enough? i did it by hand for about 8 minutes, till i felt like my arms were going to fall off

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  • Reply Sue February 8, 2016 at 8:26 pm

    Kudos and accolades for this wonderfully simple and delicious bagel recipe. I’m totally addicted to these! Keep the great recipes coming. I’m in love!!!!!!!!!!!

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  • Reply Pamela February 10, 2016 at 8:23 am

    I didn’t have such high expectations especially for my first time attempting this. The first time of everything i do always comes out not exactly the perfect way my tastebuds wished for. THIS. This recipe met the standards. There’s only me and my mom here so i thought that 8 bagels were more than enough right? (For me it actually made 6) But I was very wrong. Made the mistake to snapchat them baking and i had my phone ringing with my dad, brother & boyfriend asking for some. (those pigs). So I doubled the second batch and experimented adding swirls of cinnamon sugar inside of some, I made plain, sesame, herbs & if I had cheese I bet they would’ve been a hit too! Thank you so much for that recipe!!

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  • Reply Jennifer February 12, 2016 at 6:18 pm

    I followed recipe to a T and my dough would now roll into a smooth’s like my dough would not come together and seal…what did I do wrong?

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  • Reply Jamie February 14, 2016 at 9:40 am

    Am making these for the second time. Very good, thank you for sharing

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  • Reply Desiree February 15, 2016 at 3:11 pm

    I am a native New Yorker and loveeeee bagels. Was scouring on the web for an authentic bagel recipe when I stumbled across yours. The title got me right away. I want to make these but have one question. You said that you weighed your dough to be precise (that’s me). How much would you say each piece of dough should weigh?

    Thanks for sharing the recipe!

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  • Reply Claudia February 20, 2016 at 8:13 pm

    Hi, I would like to try the recipe. But can I make the dough tonight, let it rise in the fridge and boil and bake tomorrow morning to have them fresh for breakfast?

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  • Reply kim Feb