Bread How-To Video

New York-Style Bagel Recipe

October 12, 2009 | 1,015 Comments

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 10 years worth on here!), I had to share the recipe in Hand Made Baking, and I updated this page with various photos, tons of tips, tricks, and information you’ll need to achieve the most perfect chewy homemade bagels.

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

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 ocassion, you may need more water than listed in the recipe. The water called for in the recipe is a guide– your ultimate goal is to form a smooth 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. While you can opt to flavor your poaching liquid (read more: New York-Style Bagel Recipe FAQ located below the recipe in this post), I keep it simple here and just use water and these come out perfect every time.

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 its reached a boil, lower the heat to a simmer. You’ll need a slotted spoon or a skimmer to place the bagels into the water. Some folks like to use small squares of parchment that they cut up before hand– do what is most comfortable for you. Handling the uncooked dough with the utmost care will preserve their shape as well.

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

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

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

New York-Style Soft Pretzels

Cinnamon Sugar Soft Pretzels

Perfect Chocolate Cupcakes

The Best Raspberry and Cream Scones

Incredible Profiteroles

Strawberry Pavlova

Yield: Makes 8 medium-sized bagels

New York-Style Bagel Recipe

New York-Style Bagel Recipe

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

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

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


  • 2 teaspoons / 6 g active dry yeast
  • 4 ½ teaspoons / 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 the remaining warm water into the well. Mix and stir in the rest of the water as needed. Depending on where you live, you may need to add anywhere from a couple tablespoons to about ¼ cup/60ml of water. You want a moist and firm dough after you have mixed it.
  4. On a floured countertop, knead the dough for about 10 minutes until it is smooth and elastic. Try working in as much flour as possible to form a firm and stiff dough.
  5. Lightly brush a large bowl with oil and turn the dough to coat. Cover the bowl with a damp dish towel. Let rise in a warm place for 1 hour, until the dough has doubled in size. Punch the dough down, and let it rest for another 10 minutes.
  6. Carefully divide the dough into 8 pieces (I used a scale to be extra precise, but it’s not necessary). Shape each piece into a round. Now, take a dough ball, and press it gently against the countertop (or whatever work surface you’re using) moving your hand and the ball in a circular motion pulling the dough into itself while reducing the pressure on top of the dough slightly until a perfect dough ball forms (as pictured). Repeat with 7 other dough rounds.
  7. Coat a finger in flour, and gently press your finger into the center of each dough ball to form a ring. Stretch the ring to about ⅓ the diameter of the bagel and place on a lightly oiled cookie sheet. Repeat the same step with the remaining dough.
  8. After shaping the dough rounds and placing them on the cookie sheet, cover with a damp kitchen towel and allow to rest for 10 minutes. Meanwhile, preheat your oven to 425ºF / 220ºC / Gas Mark 7.
  9. Bring a large pot of water to a boil. Reduce the heat. Use a slotted spoon or skimmer to lower the bagels into the water. Boil as many as you are comfortable with boiling. Once the bagels are in, it shouldn’t take too long for them to float to the top (a couple seconds). Let them sit there for 1 minute, and then flip them over to boil for another minute. Extend the boiling times to 2 minutes each, if you’d prefer a chewier bagel (results will give you a more New York-Style bagel with this option).
  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.

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

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


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

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

My bagels aren’t smooth. What did I do wrong?
There’s two factors that come into play here: the way the dough is handled and the water the dough is boiled in. Being gentle is crucial to the formation of smooth looking bagels. The less you handle it, the smoother it will be. If you squeeze the dough roughly, it’ll turn out wrinkly. Like many folks, I bake these bagels a lot, and some batches come out smooth and gorgeous, and on bad days some come out wrinkly. It’s all about how you handle the dough, but in the end- it always tastes amazing!

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

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

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

Once boiled, add toppings to the wet, unbaked 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 14, 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. – Kam.

Have another question? Leave a comment below!

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  • Reply Jeff April 2, 2020 at 4:03 pm

    Hello! Good recipe. A little discouraged, though. I just tried and all was perfect until i put them in the oven. Just like you said, I put them in at 425 for 20 minutes. They burned. Is this too hot?

    • Reply Kamran Siddiqi April 2, 2020 at 5:11 pm

      Hi Jeff,
      Oh darn! I’m so sorry to hear that! Do you happen to have an oven thermometer on hand (most people don’t, and that’s okay). It might be that your oven runs a little hotter than it’s supposed to. 20 minutes is the sweet spot for these, but you might’ve had to take them out a bit sooner. Were you using a normal oven for these or a countertop oven? That can also alter things… If you have any questions, feel free to send me an email via the contact page; I’d be happy to help!

  • Reply Shawn Simons April 3, 2020 at 8:58 am

    because there is nothing better than a hot bagel out of the oven — you we freeze the dough at some point and bake them a minute?

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  • Reply Sara April 3, 2020 at 12:19 pm

    We had a ton of fun making these last night. Our bagels were not as smooth as those you can buy at the bakery…we had trouble getting the dough to form into neat rounds and when we cooked them the dough would open up where it was not smooth. Too much flour? Not enough flour? Thanks!

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  • Reply Piret April 7, 2020 at 1:12 pm

    Awesome! I actually never ate a bagel before and made these for the first time ever! Yumm! Especially warm, with some butter, some grated cheese…. Mmmmmmmmmm! ;) Thank you for this recipe!

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  • Reply ALICIA April 8, 2020 at 6:41 am

    Hi! Thank you for this recipe :) I wanna try it but I only have fresh yeast, can I use it? Approximately 30 gr? Thanks a lot! :D

    • Reply Kamran Siddiqi April 9, 2020 at 1:21 am

      Hi Alicia,
      You can use fresh yeast, though I haven’t tried for this recipe (I never have fresh yeast on hand). You may want to make a few adjustments to the method; fresh yeast does not need to be proofed like active dry yeast, so please do keep that in mind. As for the ratio of yeast, the general rule of thumb is 2.5:1. 30 grams would be far too much as the amount of active dry yeast used in this recipe is only 6 grams. For this, you would need 15 grams. I hope that helps!

  • Reply Jey April 8, 2020 at 8:09 am

    Hi I just made these white bread flour and they were absolutely yummy! Tried making them last week with whole wheat flour and they were very dense but they tasted good too. Thank you for sharing your recipe with us 😀

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  • Reply djs April 8, 2020 at 2:34 pm

    These are truly fantastic bagels. Great recipe. I’m in Denver at 5400 feet and needed almost an extra half cup of water to get the consistency right. Lengthened the cooking time by 5 minutes as well, but after 20 minutes I dropped them to the lowest part of the oven and covered them very loosely with aluminum foil to get the bottoms to catch up with the nicely browned tops. I can’t say enough about these. Texture is extraordinary with the 2-minute bath per side. Thanks for this!

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  • Reply Rheanna April 8, 2020 at 6:08 pm

    Just made these and they turned out amazing!! Thank you for the recipe wish I could post a photo

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  • Reply Joanne April 9, 2020 at 1:58 pm

    Oh! My! Gawd! These are amazing! I just made a batch. I had Everything Bagel Blend and used that. I had never made bagels before, but with Covid19, I definitely had the time. I will be making them again! 5* Next week… English Muffins!

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  • Reply Julia April 9, 2020 at 5:06 pm

    My son made these for me at Christmas and I had a go today. Absolutely fantastic and I will definitely be making them again. Thank you

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  • Reply Jersey H April 10, 2020 at 1:40 am

    What a great recipe! During this COVID lockdown I’ve been baking everyday and these are by far the most fun and successful thing I’ve made 😋 I’m in Australia and I’ve heard that the flour here is comparatively dry; to me it’s only noticeably dry when making bread & bagels. I’ve made these twice and both times I needed to add closer to 130ml extra water whilst kneading. The results each time were excellent though, this will become a weekly bake in our house.

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  • Reply Jey April 10, 2020 at 1:45 am

    Hi I just made these using white bread flour and they were absolutely yummy! Tried making them last week with whole wheat flour and they were very dense but they tasted good too. Thank you for sharing your recipe with us 😀

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  • Reply Holly April 11, 2020 at 1:12 am

    Hi, I just made these and the taste and texture turned out perfect, but they all stuck to the bottom of the pan pretty bad, not sure why. Next time I’ll just use parchment paper to be safe. Also I was curious about adding blueberries to the dough? Wondering if you’ve tried and how to do that

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  • Reply Penelope Haskew April 11, 2020 at 3:51 pm

    Yum! Thanks for this recipe! I used a baking stone and baked them at 475 and they are so good! I can’t wait to try some of the varieties commenters have mentioned too. These will help us on our way to our COVID-19 (19 lbs I mean).

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  • Reply Jenny April 11, 2020 at 8:47 pm

    I’ve been baking bread since I was 8 (which was a long time ago) and I love nyc bagels but for some reason never put the two together until the pandemic. I did a full 2 min boil each side. They were superb. Half of my 1st batch were gone w/in 15 mins of baking. Those that survived were even superb after freezing — no toasting required after defrost, the taste and texture was still chewy and delicious. Will be a staple in my kitchen from now on, many thanks for sharing your recipe!

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  • Reply Suz April 12, 2020 at 7:23 pm

    Third attempt (using different recipes) at bagels. Success! I doubled the recipe and also made Nathan’s sausage bagels. I rolled the bagels in toppings immediately out of the water. I’m in Florida, there was no need to add additional water to the dough. In fact, I added more than a cup of flour to the dough as I was kneading it. The dough doubled in 40 minutes on my lanai. Thank you!!!

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  • Reply Janelle April 12, 2020 at 8:44 pm

    I am GF. Has anyone tried making these gluten free? I saw one person use part spelt flour and almond milk.

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  • Reply Faye April 13, 2020 at 10:12 am

    Hi! Am I able to use instant yeast instead of active dry yeast? If yes, do I still have to activate the yeast or do I just add it into the flour mixture?

    • Reply Kamran Siddiqi April 13, 2020 at 11:34 pm

      Hi Faye, that is correct– simply add it to the flour, no need to activate it. I would simply add the sugar to the dry ingredients as well.Hope that helps!

  • Reply Comintern April 14, 2020 at 8:03 pm

    Tried these last week and they were great, but missing something that I couldn’t place. I mentioned it to a baker friend, who clued me in to malt syrup. So I picked up a can of unhopped liquid malt extract from the local home-brew supplier, and knew immediately that was the missing link when I cracked it open – it literally smelled like bagel. I used it to replace the sugar and put a quarter cup in the boil water, and they were absolutely outstanding. This recipe is definitely going to go into the wheelhouse.

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  • Reply Cheryl Anderson April 14, 2020 at 8:48 pm

    Can i use the instant yeast and also, can this recipe be doubled?

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  • Reply Irina April 14, 2020 at 10:47 pm

    Thank you so much for this amazing recipe. Did it first time in my life, and the result is great! Made double portion first time. And just now I am making quadruple portion:) would love to share my reference photos with you if you need any! Thanks again!

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  • Reply Summer Yule April 16, 2020 at 11:15 am

    These were FABULOUS! It was well worth using up my last bit of yeast to make this recipe. I topped them with cream cheese and smoked salmon. Perfection!

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  • Reply Charls April 16, 2020 at 1:06 pm

    My husband has just made these, and honestly, they are so delicious he is now going to have to make them every week! :)

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  • Reply Chelsea Lawrence April 16, 2020 at 8:11 pm

    Wow! Thank you so much for this recipe! It really got me through some hard times during this COVID -19! Plus I shared it with a bunch of my friends and family! Thank you , thank you, thank you for sharing! A piece of home was definitely in that meal since I’m all the way out in California.

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  • Reply Jeannette A April 17, 2020 at 8:13 am

    Quick question… if I wanted to prepare these the night before and “finish” them in the morning, is there a step I could stop at? Could the dough be refrigerated overnight before boiling?

    • Reply Kamran Siddiqi April 17, 2020 at 2:50 pm

      Jeanette- Yes! you can do a cold-rise in the refrigerator over night. Simply let the dough sit at room temperature for 1/2 hour before working with it.

  • Reply Alexis Braunfeld April 17, 2020 at 1:44 pm

    HI, Can I use all purpose flour? Also, can I use the dough hook for 10 minutes instead of kneading it? I have to use what I have at home due to quarantine. thanks!

    • Reply Kamran Siddiqi April 17, 2020 at 2:52 pm

      Alexis – if you don’t have access to bread flour, it is okay to use all-purpose flour; the bagels should still come out wonderfully! Alternatively, if you can find vital wheat gluten on hand, add 4 teaspoons to the all-purpose flour, and you should have a good substitute for the bread flour called for in the recipe. As for the kneading- you can use your stand mixer to knead it. This should take about 5-6 minutes. Just make sure it’s on low to avoid ruining your stand mixer :)

  • Reply Suzanne Doherty April 17, 2020 at 3:52 pm

    Hi. My son has never eaten a bagel and I would love to be able to make these for hi. Any chance you could make a gluten free version? Thank you . Be well and stay safe!

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  • Reply Sandra Nelson April 18, 2020 at 11:21 am

    Can I substitute Bread Machine (Instant Yeast) for this recipe? Will the directions change?

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  • Reply Amanda April 18, 2020 at 3:26 pm

    I usually never leave reviews for anything – but this was so good that I had to! I only had all-purpose flour so I used that and it still turned out amazing. Hands down the best bagels I have ever had, including NYC bagels. I boiled each bagel for the additional 1 minute per side to get them extra chewy. Using Trader Joe’s everything but the bagel seasoning makes for a perfect topping! Thank you so much for this recipe!!

    • Reply Kamran Siddiqi April 19, 2020 at 9:27 pm

      Amanda- That seasoning is one of the greatest conveniences of my life. Simply fantastic!

  • Reply Emily April 18, 2020 at 11:53 pm

    These were amazing! I followed the recipe almost exactly and they turned out so great!! When they were supposed to rise for 1 hour, I only did 45 minutes. Truly like NYC bagels. Thanks for the great recipe!

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  • Reply Mahwish April 19, 2020 at 12:00 am

    Thank you for the recipe. I am just fascinated by the fact that I can make bagels at home. I made it twice and both times it came out great. The second time I added cinnamon, walnuts and cranberries to the bagels and also froze a batch. I have only made these batches with whole wheat flour because that is what my parents prefer so at some point I would like to try them with all purpose flour too. I really appreciate the recipe because I don’t have to specifically find Kosher Bagels in the grocery store anymore. During these times we are trying our best not to go out unless necessary so I run out of ingredients all the time. I am wondering if you happen to have an egg less cake recipe that you have tried and could share.

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  • Reply Krista April 19, 2020 at 11:26 am

    Just made these and they are perfection!!!! I can’t get home to NY Due to quarantine to restock my freezer and these were the PERFECT substitute and feeling of home! 5star!!!

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  • Reply Chuck Sampson April 19, 2020 at 1:27 pm

    This recipe was delicious. My bagel turned out perfect, from the color to the texture and chew. I stayed true to the recipe, except adding a bit more water, to get the results I was looking for.

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  • Reply Tracy April 19, 2020 at 3:15 pm

    I don’t normally leave reviews, but this recipe deserves one. The good bagel shop near me closed it’s doors due to the stay at home order and I was hit by a major craving so I decided to try to make my own. I ended up using all purpose flour because that’s all I have at hand. I’ll try to add bread flour to my next grocery order, but it’s still hit and miss here for pantry staples.

    Anyway, I made them today and OMG, I helped myself to one right out of the oven and it was divine! Just the right amount of chew. Good flavor. Overall something that I would definitely make again. Next time I would like to try with bread flour and I might add just a little more salt.

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  • Reply Espen April 19, 2020 at 3:52 pm

    This is the easiest and best bagel recipe I’ve come across. Have made these bagels several times, and they come out great every single time. Sometimes I make the dough in the evenings, let it rise for half an hour before putting it in the fridge. After an hour in room temp in the morning it’s ready to be formed to balls. Great for weekend breakfast. Only comment I would make is that the egg wash is not necessary, if bagels are sprinkled, when still moist. It will cling on anyways. Thanks a lot.

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  • Reply Valerie April 19, 2020 at 4:52 pm

    I made these today and they were amazing. My husband wants me to make more tomorrow and was asking for cinnamon raisins bagels. When do you add the cinnamon and raisins? Thanks

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  • Reply Norah April 19, 2020 at 7:26 pm

    Can i use all purpose flour instead??

    • Reply Kamran Siddiqi April 19, 2020 at 9:23 pm

      Hi Norah,
      Yes! Please refer to this page for more information about that. Do note that the bagels might not come out as chewy, but they will still be lovely.

  • Reply Aaron Horowitz April 19, 2020 at 9:46 pm

    SO, if you want really great browning on your bagels, add some baking soda and barley malt syrup to the water you’re boiling in. The added sugar and alkaline environment will significantly improve browning when baked, and it will make your bagels a little stickier after boiling so you can add toppings without using an egg wash. The alkalinity catalyzes the Maillard reaction if anyone’s curious about why you get better browning.

    • Reply Kamran Siddiqi April 19, 2020 at 9:56 pm

      Thank you for sharing that great explanation, Aaron!

  • Reply Nicole April 20, 2020 at 2:19 am

    I have a question relating to step 2 and 3.

    In step 2, it says, pour in the yeast and flour mixture into the well of flour and salt.

    Then immediately after in step 3, it says, “Pour 1/3 cup / 90ml of the remaining warm water into the well. Mix and stir in the rest of the water as needed.”

    This is confusing to me. It didn’t say anything in step 2 about withholding 1/3 cup of the liquid? Do you mean to basically pour the full amount of the yeast/sugar mixture into the well and then stir?

    Want to try this recipe, but after reading through it, this was confusing to me.


    • Reply Kamran Siddiqi April 20, 2020 at 3:14 am

      Hi Nicole- Hopefully the following explanation clears anything up for you. If not, please be sure to check out the recipe video attached to this post!

      For the 1st step, you are activating the yeast in 1/2 cup of the 1 1/2 cups of water called for in this recipe. After using 1/2 cup of water, you have 1 cup of water remaining.

      In step 2, you are pouring the activated yeast into the flour.

      Step 3, you are using 1/3 cup out of the 1 cup of water that is left. For this step, you may only need the 1/3 cup to form a moist and firm dough. If not, that’s where the remaining water comes in. You dribble in a tablespoon at a time until the dough comes together properly.

      Don’t get caught up on using all of the water; what is listed in the ingredients is probably more than you will need.

      I hope that clears everything up for you!

  • Reply Jamie April 20, 2020 at 3:45 am

    Hi there, can you make these with gluten free flour? I’ve made them once already with normal flour and they were absolutely amazing but I really want to try them gluten free. thanks :)

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  • Reply Jennifer Babinchak April 21, 2020 at 3:18 pm

    I want to try this recipe today or tomorrow but out of seven stores I found one with yeast. It’s not active dry. Just Instant rise. How would I use that in this recipe or is that not possible?

    • Reply Kamran Siddiqi April 21, 2020 at 5:07 pm

      Yes you can! Please refer to the FAQ page linked below the recipe card for more information.

  • Reply Susan Johnson April 23, 2020 at 9:35 pm

    Over the years, I’ve tried several bagel recipes and have never been happy with the result. It has been many years since my last try, but I decided it was time to give it another go. I found your recipe on my first try and was blown away with the results! Now my girls let me know when they are coming home so we can have homemade bagels. I make the dough in my bread maker, unplugging it before it gets punched down (about 40 minutes in) and let it sit for an additional 40 minutes.

    We just added come small dice cheddar cheese and chopped jalapeno peppers in a few for added kick.

    Thank you, thank you Kamran for again making me a happy baker!

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  • Reply Sandi M April 24, 2020 at 9:25 am

    Absolutely delicious, only problem is my bagels turned into rolls as I lost the holes when it baked …but I know for next time to make a bigger indent! So good just cant stop at one!

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  • Reply Briana April 25, 2020 at 11:35 am

    We’re in the middle of the coronavirus pandemic and bread flour is not to be found… I am CRAVING some fresh bagels. Would AP or self rising flour work??

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  • Reply Irene April 25, 2020 at 8:46 pm

    Thank you SO much for the recipe. After moving from NYC over a decade ago, the only time I’m able to enjoy these NY style bagels is during the occasional trip. I will NEVER purchase bagels anymore as this recipe went way beyond my expectations (and so easy)! This has truly been a gift during the Shelter in Place and sharing with so many friends …definitely a cult following on this recipe in my neck of the woods here in SF.

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  • Reply Wendy Rosen April 25, 2020 at 10:36 pm

    After two days of reading what seemed to be every bagel recipe published and unsuccessfully searching four markets for barley malt syrup ( yes, i wore a mask and distanced), I’m beyond appreciative to have found this highly rated and broadly reviewed recipe tonight. i’ve measured the ingredients and they’re waiting to be put together first thing tomorrow morning.
    Kneading is difficult for me; do you think an old electric pasta machine ( an all-in-one that also extrudes the pasta) would be up to the job, or have you any suggestions?

    • Reply Kamran Siddiqi April 26, 2020 at 12:42 am

      Hi Wendy, so glad you’re staying safe! If you have a stand mixer, it would work best if you can’t knead by hand. If not, definitely give your pasta machine a try if it kneads dough. Depending on how strong the machine is, you might need to work in a couple batches to knead the dough to avoid burning out the machine. I hope that helps!

  • Reply Leslie April 26, 2020 at 2:56 am

    These turned out amazing! I egg washed mine without the toppings so they came out golden and shiny. I didn’t properly measure the salt though, so next time will make sure I add the adequate amount as they could’ve done with a tad more salty flavour. Will definitely make these again, feeling super proud that I’ve made them as bagels are known to be a bit bothersome.

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  • Reply Janelle April 26, 2020 at 6:02 am

    Hi there,
    I’ve tried to read through the comments rather than bother you with a question that may have already been answered, but there are so many!
    I made these today and they turned out delicious! The taste was great, and the recipe simple enough for a first time yeast user/bread baker. However, they did turn out a bit too crunchy and hard on the outside. Almost to the point of not being able to bite through.
    I’m in London and have a fan oven, so I converted the conventional oven temp of 220 C to a fan oven about 200 C and baked for 20 minutes. Do you think the temp was just too high? Or is there another reason they would turn out too hard? The insides were delicious and soft though!

    • Reply Kamran Siddiqi April 26, 2020 at 8:08 pm

      Hi Janelle! It might’ve been that your dough didn’t rest long enough or they didn’t boil for quite long enough! (My father’s made this recipe for me in the past and he literally dropped them in the hot water and took them right out and this happened to him too). The baking doesn’t seem to be an issue if you used a fan oven; if that was the issue, the bagels would have come out burnt.

      If you have the time, I’d let the dough rise in the refrigerator over night and then let it rest for 1/2 hour on the counter before working with it. After that, continue to work with the dough to make the bagels. Also, just be sure to boil them for a good minute before draining them to bake.

  • Reply Nancy April 26, 2020 at 10:49 am

    Have you ever made Pizza Bagels?
    A bakery near us makes the best.
    It looks to me like after boiling they dip the bagel in pizza sauce and top with cheese and bake.
    I thing I might try this on a few of mine
    Any thoughts or helpful hints?

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  • Reply Nancy April 26, 2020 at 2:24 pm

    Hi Again
    My bagels turned out Excellent
    I made 2 of them “Pizza Bagels, 2 topped with cinnamon / sugar and 4 plain.
    For the pizza bagels -after boiling i dipped the entire bagel in homemade pasta sauce and then put it on the baking sheet,
    ( lined with a silicone mat) and sprinkled on a generous amount of shredded mozzarella cheese.
    My husband says they are just like our local bakery. I think they are better!
    Next time I’m going to make them all Pizza Bagels !!

    • Reply Kamran Siddiqi April 26, 2020 at 8:12 pm

      Nancy- so glad you were able to figure out how to make them! These sound absolutely fantastic!

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