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New York-Style Bagel Recipe

This easy homemade New York-Style Bagel recipe is simply the best! Basic pantry ingredients transform into deliciously chewy freshly made New York bagels.

New York-Style Bagel Recipe

This is simply the best homemade New York-Style Bagel Recipe. After so much love (this recipe has received over 11 years worth on here!), I had to share the recipe in Hand Made Baking, and I updated this page with various photos, tons of tips, tricks, and information you’ll need to achieve the most perfect chewy homemade bagels.

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

Bagel varieties

As a native New Yorker, I know there’s nothing better than a fresh bagel schmeared with cream cheese. I have a high standard when it comes to bagels and I don’t put unusual ingredients in mine.

In these bagels, you will not find any yogurt, maple-syrup, or ingredients you might not have in your pantry.

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

This bagel recipe is a very altered adaptation of one from a cookbook, Ultimate Bread, that I borrowed over a decade ago from my aunt. It was my first introduction to homemade bagels. Over the years, this has become the best bagel recipe that I’ve ever made.

It doesn’t require unusual ingredients or require special equipment to make the recipe. These homemade chewy bagels are a treat fresh out of the oven, but when they’re toasted– oh, my! Can we just say that you’ll be making this bagel recipe time and time again?

Homemade New York-Style Bagels

After making this New York-Style bagel recipe on your own, you will feel a sense of accomplishment and satisfaction. I know I always do! This will definitely give some competition to your local bagel shop- the recipe is that good (I mean, look at the comments!).

This homemade bagel recipe is so good that you’ll be impressed with yourself and totally satisfied after you take a nice bite out of one of these freshly made chewy bagels. So, if you mail order bagels from your favorite spot in New York City and pay $7.50 a bagel, save your money!

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

New York-Style Bagel with Cream Cheese

Homemade Bagel Recipe Ingredients

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

The Bagel Dough: The Bagel Recipe Ingredients

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

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

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

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

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

Resting Dough

Shaping and Boiling the Bagels

There are many methods in which you can shape a bagel; there is a more traditional method that many bagel shops use– you roll the bagel dough into logs and bind the ends together.

The method used here is done by simply poking the hole in the middle of taught rounds of bagel dough. Once that is done, the bagel rings are gently stretched to about a third of the diameter of the bagel.

After a short rest, each bagel is boiled. This gives the bagels their New York-Style signature delicious, chewy, and shiny crust.

Read more: New York-Style Bagel Recipe FAQ located below the recipe section in this post.

While you can opt to flavor your poaching liquid (there’s more information about this in the FAQ section), I keep it simple here and just use water and these come out perfect every time.

The Bagel Toppings

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

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

What to Serve the Bagels With

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

How to Make Homemade New York-Style Bagels

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

Kneading Dough for New York-Style Bagel Recipe

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

Dough in hands

When mixing the bagel dough, you may or may not need the entirety of the water called for in the recipe. You want the bagel dough to be moist and firm after it is mixed. Sometimes you may need more water, depending on humidity, brand of flour, your altitude, climate, amongst many other things.

Once the dough has come together and has been kneaded, place the bagel dough in an oiled bowl to rest for an hour (about 2 hours if you’re using less yeast) or covered overnight in the refrigerator.

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

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

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

Rolling Dough Balls for Bagels

After that, form the bagel dough portions into rounds. Don’t use flour for this step. This is going to sound more complicated than it is, but hold your hand in a C shape while cupping a portion of dough.

Press the dough against the work surface (remember to avoid flouring it) and move your hand and the dough in a slow, circular motion. Allow the irregular edge of the dough to pull onto itself, while decreasing the pressure on top of the dough slightly until a perfectly smooth round ball forms.

Repeat this with the other portions. Have your eyes crossed? This probably does sound difficult at first, but essentially all you’re doing is making the dough round taut by pulling its sides in and keeping it round.

How to roll dough into rounds

Now, here comes the part when we shape the bagel dough! Working gently and firmly with the dough will result in perfectly smooth bagels.

Simply coat a finger with flour and gently press your finger into the center of each dough ball. Then you stretch the rings out to about a third of the diameter of the bagel and place them onto a prepared baking sheet.

Shaping Dough for Bagels

It’s time to boil the bagels. The bagels need a little rest in between shaping and boiling. So, while the unbaked bagels rest, bring a large pot of water to a bubbling boil.

Once it has reached a boil, lower the heat to a simmer. You’ll need a slotted spoon or a skimmer to place the bagels into the water. Some folks like to use small squares of parchment that they cut up before hand– do what is most comfortable for you.

Handling the uncooked dough with the utmost care will preserve their shape as well.

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

Once in the water, the bagels will float on the top. Let them sit for 1 minute, then gently flip them over to boil for another minute on the other side.

This will give them a nice crust and their signature New York-Style chew. You can go a little bit longer on the poach, as well. This will give them a stronger crust and chew– more on that in the recipe.

After boiling them, top the bagels! This is the time when you can let your creativity run free. You can use any or all of the topping options listed in the recipe.

Often times I do a combination of toppings to make a delicious homemade everything bagel or I sometimes just keep it plain or stick to one ingredient on each bagel. Be creative!

Bagel Toppings

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

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

Take a bite… Oooh, child!

Homemade New York-Style Bagel Serving Suggestions

There is no right or wrong way to eat a bagel, but I’ve listed a few ideas and classic options you would enjoy. A schmear is a classic.

A bagel with lox is also another classic. If you’re looking for a good breakfast idea, go the New York City deli route and make yourself an Egg and Cheese Bagel (bacon is preferred, but optional).

Bagel with cream cheese

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

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

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

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

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

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

New York Deli Egg and Cheese on a Bagel

More Everyday Baking Recipes

Yield: Makes 8 medium-sized bagels

New York-Style Bagel Recipe

New York-Style Bagel Recipe

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

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

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


  • 2 teaspoons / 6 g active dry yeast
  • 4 ½ teaspoons / 19 g granulated sugar
  • 1 ¼ cups / 300 ml warm water (you may need ± ¼ cup /60 ml more)
  • 3 ½ cups / 440 g bread flour or high gluten flour (you may need up to 1/2 cup / 60g for kneading)
  • 1 ½ teaspoons / 6 g salt
  • Optional Toppings: (Refer to Notes)


  1. In ½ cup /120ml of the warm water, pour in the sugar and yeast. Do not stir. Let it sit for five minutes, and then stir the yeast and sugar mixture until it all dissolves in the water.
  2. Mix the flour and salt in a large bowl. Make a well in the middle and pour in the yeast and sugar mixture.
  3. Pour 1/3 cup / 80ml of warm water into the well. Mix and stir in the rest of the water (the scant 1/2 cup / 100ml that is remaining), as needed. Depending on where you live, you may need to add an additional couple tablespoons to about ¼ cup/60ml of water. You want a moist and firm dough after you have mixed it.
  4. On a floured countertop, knead the dough for about 10 minutes until it is smooth and elastic. Try working in as much flour as possible to form a firm and stiff dough.
  5. Lightly brush a large bowl with oil and turn the dough to coat. Cover the bowl with a damp dish towel. Let rise in a warm place for 1 hour, until the dough has doubled in size. Punch the dough down, and let it rest for another 10 minutes.
  6. Carefully divide the dough into 8 pieces (I used a scale to be extra precise, but it’s not necessary). Shape each piece into a round. Now, take a dough ball, and press it gently against the countertop (or whatever work surface you’re using) moving your hand and the ball in a circular motion pulling the dough into itself while reducing the pressure on top of the dough slightly until a perfect dough ball forms (as pictured). Repeat with 7 other dough rounds.
  7. Coat a finger in flour, and gently press your finger into the center of each dough ball to form a ring. Stretch the ring to about ⅓ the diameter of the bagel and place on a lightly oiled cookie sheet. Repeat the same step with the remaining dough.
  8. After shaping the bagels and placing them on the cookie sheet, cover with a damp kitchen towel and allow to rest for 10 minutes. Meanwhile, preheat your oven to 425ºF / 220ºC / Gas Mark 7.
  9. Bring a large pot of water to a boil. Reduce the heat. Use a slotted spoon or skimmer to lower the bagels into the water. Boil as many as you are comfortable with boiling. Once the bagels are in, it shouldn’t take too long for them to float to the top (a couple seconds). Let them sit there for 1 minute, and then flip them over to boil for another minute. Extend the boiling times to 2 minutes each, if you’d prefer a chewier bagel (results will give you a more New York-Style bagel with this option).
  10. If you want to add toppings to your bagels, do so as you take them out of the water. Alternatively, you can use an egg wash to get the toppings to stick before baking the bagels. You may want to use the “Optional Toppings” listed above to top the bagels. Use just one topping, or a combination to make your own Everything Bagel Seasoning.
  11. Once all the bagels have boiled (and have been topped with your choice of toppings), transfer them to an oiled or parchment-lined baking sheet.
  12. Bake for 20 - 25 minutes, or until golden brown (I usually err on the side of 20 minutes).
  13. Cool on a wire rack (Or, if you’re impatient like I am, slice one of these babies open and spread on some of your favorite cream cheese or softened butter. Take a bite… Oh babyyy!)


Optional Toppings:

Caraway seeds, cinnamon sugar, coarse salt, minced fresh garlic, minced fresh onion, poppy seeds, sesame seeds, everything bagel seasoning, or a mix of your favorite flavors.

Water measurement & similar concerns:

The recipe measurements for the water in the recipe is a guide; not all 1 1/4 cups (300 ml) will be used unless you need it. This is because of environmental factors (humidity, temperature, altitude, etc.) and the flour you are using. The most important thing when making the dough is to make sure it is homogenous and smooth– do not get caught up on the water measurement. If the dough is too firm, add in more water to ensure the dough is not dry and flaky– this has to be done when mixing the dough, not after you’ve allowed it to rise.

For all other concerns, please review past comments and refer to the FAQ below the recipe card for this recipe.

Nutrition Information:


8 Medium-Sized Bagels

Serving Size:

1 Bagel

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

New York-Style Bagel Recipe: Frequently Asked Questions (FAQs)

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

The Yeast

• Can I use fresh yeast?

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

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

• Can I use instant yeast for this bagels recipe?

You can. Substitute an equal amount. There’s no need to proof the yeast, so add the yeast to the flour with the sugar and jump straight to making the dough.

• I prefer less of a yeasty bread-like flavor, how can I achieve that?

You can reduce the amount of active dry yeast to 1 teaspoon in the recipe; do note that you will have to double the rising time to about 2 hours, instead.

Types of Flour

• What if I can’t find bread flour? Can I substitute regular (all-purpose) flour?

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

• Can I make bagels with whole-wheat flour?

Yes, simply use half whole-wheat flour and half bread flour. If you like a milder tasting bagel, you can use white whole-wheat flour.

• Can I use spelt flour for bagels?

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


• How hot should the water be to proof the yeast?

The water should ideally be between 105F / 40.5C – 115F / 46C.

• Can I prepare the bagel dough in my bread maker or KitchenAid / stand mixer?

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

• My bagels aren’t smooth. What did I do wrong?

There’s two factors that come into play here: the way the dough is handled and the water the dough is boiled in. Being gentle is crucial to the formation of smooth looking bagels. The less you handle it, the smoother it will be. If you squeeze the dough roughly, it’ll turn out wrinkly. Like many folks, I bake these bagels a lot, and some batches come out smooth and gorgeous, and on bad days some come out wrinkly. It’s all about how you handle the dough, but in the end- it always tastes amazing!

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

• How can I achiece an even shinier, sweeter bagel? Can I use barley malt or honey?

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

• Do the bagels need an eggwash before they go into the oven?

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

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

• My bagels stuck to my pan. What can I do to prevent this in the future?

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

• I live at high elevation, what can I do to ensure these come out properly?

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

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

• Can I make the bagels bigger?

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

Make Ahead and Storage

• How can I make the dough ahead of time? Can I refrigerate the dough over night?

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

• Can I par-bake the bagels for later baking?

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

• Can I freeze the bagels? Do they keep well?

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

• How long do the bagels stay fresh for?

The bagels will keep in a resealable plastic bag at room temperature for up to 2 days.

Updated May 14th, 2020 – As one of the most popular recipes here and in my book, I’ve received many questions about this bagel recipe. For your convenience, I’ve updated the post with photos, more information, and answers to your Frequently Asked Questions.

Have another question? Leave a comment below!


  • 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…

    • 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!

    • 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.

    • 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!

    • 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.

  • 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

  • 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!

    • 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!

      • 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?

      • 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!

      • 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.

      • 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 :)

  • Hayley
    January 12, 2010 at 4:50 pm

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

  • 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.

    • 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…

  • Adrian
    February 16, 2010 at 2:15 pm

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

    • 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.

    • Lauren
      November 10, 2019 at 12:39 am

      I did and they came out great!

  • kamran
    February 16, 2010 at 2:34 pm

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

    • Danielle
      January 31, 2019 at 2:58 pm

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

  • 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.

  • 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.

    • Kim
      October 22, 2017 at 12:15 pm

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

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

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

  • 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,

  • 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!

    • 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.

    • 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

  • 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!

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

  • 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!

    • 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!

  • 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…

  • 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?

  • 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.

  • 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.

    • 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!

  • 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.

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

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

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

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

  • 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?

  • 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

  • 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!!!!

  • 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?

    • 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!

      • 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.

        • 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.

  • 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?

    • 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! :)

  • 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).

  • 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

  • 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 :)

  • Susan
    June 28, 2011 at 12:26 am

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

    • 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!).

  • 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!

    • kamran
      June 30, 2011 at 4:52 pm

      Of course! My pleasure!

  • 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 :)

  • 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!!!

  • 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?

    • 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!

      • 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.

  • 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.

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

    I would probably have to use dried blueberries I guess.

    • 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.

      • 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),

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

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

  • Michelle
    July 6, 2011 at 11:21 pm

    Awesome! Thanks, kamran.

  • 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!!!

  • 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! :)

  • 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.

  • 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!

    • 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!

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

    can I use regular sugar instead of granulated?

    • 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.

  • 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.

  • 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

  • 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!

  • 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!!

  • 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!!

  • 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.

  • 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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