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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!


  • George
    August 17, 2011 at 9:23 am

    Hello from Athens, Greece.

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

  • Jenn
    August 19, 2011 at 7:48 pm

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

  • Paula
    August 20, 2011 at 4:59 pm

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

  • Clive
    September 8, 2011 at 9:09 am

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

  • Caitlin
    September 15, 2011 at 5:44 pm

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

  • Carol
    September 16, 2011 at 10:02 pm

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

    • kamran
      September 19, 2011 at 11:26 am

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

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

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

    • kamran
      September 19, 2011 at 11:25 am

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

  • Vicky
    September 19, 2011 at 12:43 pm

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

    • kamran
      September 19, 2011 at 1:08 pm

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

  • Vicky
    September 19, 2011 at 1:30 pm

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

  • pily
    September 19, 2011 at 8:11 pm

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

    • kamran
      September 23, 2011 at 12:50 pm

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

  • Vicky
    September 20, 2011 at 9:03 am

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

    • kamran
      September 23, 2011 at 12:49 pm

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

  • Alison
    September 30, 2011 at 11:36 pm

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

  • Meagan
    October 1, 2011 at 3:04 pm

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

  • Arwa
    October 4, 2011 at 8:44 am

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

    • kamran
      October 21, 2011 at 10:51 pm

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

  • Vicky
    October 4, 2011 at 7:00 pm

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

  • Marie
    October 8, 2011 at 10:40 am

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

  • Stephanie
    October 13, 2011 at 2:46 pm

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

    • kamran
      October 13, 2011 at 3:10 pm

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

  • Nico
    October 15, 2011 at 4:50 pm

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

    Greetings from Luxembourg.

  • KSB
    October 19, 2011 at 2:26 am

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

  • Lena
    October 23, 2011 at 11:58 am

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

  • kamran
    October 23, 2011 at 2:03 pm

    Hi Lena- that would work!

  • Lena
    October 23, 2011 at 4:07 pm

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

  • Ratika
    October 30, 2011 at 6:28 am

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

    • kamran
      November 6, 2011 at 10:19 pm

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

  • Cynthia
    November 2, 2011 at 12:47 am

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

    • kamran
      November 2, 2011 at 9:51 am

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

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

      There are a couple routes:

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

      OR, you can…

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

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

  • Chris
    November 3, 2011 at 6:54 am

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

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

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

    • kamran
      November 6, 2011 at 10:16 pm

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

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

      I hope that helps! And happy baking! :)

  • Marie
    November 3, 2011 at 2:08 pm

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

  • Athena
    November 6, 2011 at 10:03 pm

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

    • kamran
      November 6, 2011 at 10:10 pm

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

  • Ratika
    November 8, 2011 at 2:49 am

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

  • Petrina
    November 8, 2011 at 3:17 am

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

  • Niri
    November 8, 2011 at 9:23 pm

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

    • kamran
      November 13, 2011 at 4:02 pm

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

  • Lynne
    November 12, 2011 at 11:00 am

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


    • kamran
      November 13, 2011 at 3:58 pm

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

  • nina
    November 12, 2011 at 10:37 pm

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

  • Maya
    November 13, 2011 at 6:27 am

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

    Thanks for the recipe!

    • kamran
      November 13, 2011 at 4:00 pm

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

  • Desiree
    November 14, 2011 at 4:02 pm

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

  • Ratika
    November 17, 2011 at 6:03 am

    Hi Kamran,

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

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

  • Diane
    November 17, 2011 at 4:41 pm

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

  • Morgan
    November 19, 2011 at 8:57 am

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

    • kamran
      November 19, 2011 at 9:30 pm

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

  • Anthony
    November 24, 2011 at 6:03 pm

    Just got some of these in the oven now!

    They look spectacular!

    Thank you!

  • Anthony
    November 24, 2011 at 6:46 pm

    Well, they come out and they taste amazing!

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

    I, for one, will never buy bagels again!

    I’ll be making them!

  • Kiley
    November 25, 2011 at 2:12 am

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

  • Tea
    November 26, 2011 at 1:49 pm

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

    • kamran
      November 27, 2011 at 4:08 pm

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

  • Courtney
    November 26, 2011 at 6:21 pm

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

  • Desiree
    November 27, 2011 at 2:35 pm

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

  • Tea
    November 27, 2011 at 4:13 pm

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

  • Monique
    December 3, 2011 at 11:51 am

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

  • Halley
    December 5, 2011 at 10:06 pm

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

  • Sue
    December 6, 2011 at 6:46 pm

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

  • susan
    December 7, 2011 at 8:40 am

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

  • Karlina
    December 15, 2011 at 5:01 pm

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

  • Ramon
    December 16, 2011 at 4:12 pm

    I tried this recipe today, and they were delish.

    Thanks for sharing.

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