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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!


  • Mallie
    January 10, 2023 at 5:38 pm

    I’ve made these 3 times now. They’re delicious and perfect every time! Great recipe!

    • Maggie
      September 19, 2023 at 7:34 pm

      Followed the recipe exactly the dough looked and smelled great boiled no problem but when i baked them to golden brown they are rock hard on the outside (still soft and fluffy inside). Thinking maybe I should have had a steamer tray in my oven while I baked. What would cause the crust to be so hard

  • Lyndsey
    January 28, 2023 at 10:35 am

    Could I make this recipe with freshly milled flour?

  • Joanna Tequida
    January 28, 2023 at 12:18 pm

    Hi, I know I must be a moron, but I cannot for the life of me get the bagels to form a perfect ball when doing the c-shape rolling. The bottom won’t connect and disappear. What am I doing wrong, please help!

    • Brandon
      April 7, 2023 at 11:50 am

      Ensure your pinky is pressed against the dough and not the table. Visualize a square on the table, and push the dough from each corner of the square to the next. This can help with learning the hand movement It is difficult at first, but will become easier with practice

  • Kaelyn
    February 1, 2023 at 10:51 am

    These bagels were genuinely revolutionary. Literally the BEST bagels I’ve ever had outside of NY. I am so, so into bagels and when I find a bagel place I have to go. Those places absolutely can not compare.
    I used AP flour and let them rise overnight. I shaped them in the morning and made a total of five bagels: 2 1/8 of the dough, 3 1/4 of the dough. I boiled the big ones for 2:10, and the small ones for 1:40. The taste, texture, and toppings were absolutely insane (I used normal cream cheese and made a blueberry cream cheese from scratch). This is now what I am considering the best thing I’ve ever made.

    • Tiffani
      September 23, 2023 at 5:20 pm

      I’ve made your recipe before and it is fantastic but wondering if you can substitute barley syrup for the sugar for that traditional bagel taste?

  • Kim
    February 2, 2023 at 11:36 am

    I have made these bagels several times and everyone says they are THE BEST, I have made plain, everything, and sesame, what would I have to do differently if I wanted to make blueberry ? Ive seen some recipes that call for honey and brown sugar in the dough, I dont want to spend time on a different recipe when this one is perfect, but would like to know how to tweak this recipe for blueberry. Thank you in advance :)

    • Tammy
      May 21, 2023 at 11:10 am

      I used dehydrated blueberry’s it worked great

  • Alexandria Lenz
    February 2, 2023 at 12:56 pm

    Can this same recipe be used with adding blueberries or chocolate chips? Would anything in the recipe change? It’s hard to find a decent blueberry or any other flavored bagel online!

    • Jana
      May 28, 2023 at 7:53 pm

      I have used this recipe with blueberries and chocolate chips. I also added baking coco powder to the dough. I used 3TBS of coco powder in the dough. I used mini chocolate chips. I add those when you shape them. To make chocolate chocolate chips. I have made jalapeño and cheddar ones too. I add diced jalapeños to the dough while I am missing it. Then I add sharp cheddar and mild cheddar when I shape them.

  • Susan
    February 3, 2023 at 12:07 pm

    Loved trying this recipe. I found it super easy to follow my only comment and not sure if I did it wrong. The outside was hard and chewy like a bagel but inside was a bit fluffy bread like so I am not sure if that was the intended texture but I would have liked it less fluffy so it’s easier to eat. I will probably try this recipe again to make sure I didn’t do anything wrong. The bagels photographed beautifully so my family thought it was authentic New York bagels!

  • Pat
    February 5, 2023 at 4:26 pm

    You mention using a scale to split them up. What weight do you use for each?

    • Dave
      March 31, 2023 at 4:35 pm

      The dough I made today weighed 24.25oz so they divided into 3oz each

  • Marlene
    February 6, 2023 at 12:49 am

    I am on a low carb diet for medical reasons. Any thoughts on using almond flour in place of the bread flour?
    For cinnamon raisin bagels how much cinnamon would you recommend for a single batch?

    Thank you!

    • Pinky
      October 28, 2023 at 8:31 am

      You cannot substitute almond flour for bread flour. Almond flour needs a binder like eggs to be used in baking, whereas the structure of bread flour with is what makes the texture of a bagel possible. A gluten free bagel would require different types of flour and possibly other ingredients to mimic that structure.

    • Peter
      February 6, 2024 at 4:46 am

      For a low carb diet, I would recommend not having bagels.

  • Nikki
    February 12, 2023 at 8:51 am

    I made these bagels and they turned out great! Just a question, what can I do to have the crust be bubbly? Thanks!

  • Aria
    February 14, 2023 at 12:48 pm

    Can I use gluten free bread flour?

  • Elaine
    February 14, 2023 at 3:06 pm

    My husband loves cinnamon raisin bagels. I was hoping to use this recipe. When could I add the cinnamon and raisins?

    • Lori
      May 2, 2023 at 5:52 pm

      I use this recipe and add 3 grams of cinnamon and 80 grams of raisins. They come out perfectly!

  • Vincent
    February 22, 2023 at 12:50 pm

    Any tips on egg bagels?

    • Sasha
      December 5, 2023 at 10:55 am

      I have this same question! I’m trying to decide if I add them before or after the dough rises? And how many eggs? SOS

  • Bill
    February 24, 2023 at 11:49 am

    I’m making them for the second time. The recipe is easy and the bagels come out perfectly.

  • Patricia
    February 25, 2023 at 11:52 am

    Just made these and they turned out out amazing. Thank you for the recipe. I will be making these again.

  • Rebecca
    February 26, 2023 at 1:39 pm

    I’ve made these three times, and they’ve come out great. This time I’m adding jalapeños to the dough before rising.

  • Jonathan
    March 1, 2023 at 9:54 am

    Thank you, this is a good recipe. I would suggest 2 very minor modifications or options.
    1. Substitute 10 grams malt syrup for sugar it makes a big difference for the real new york flavor.
    2. after the boiling put the bagels on a damp kitchen towel. With a hair dryer dry the tops of the bagels. But the dry tops on a baking stone or baking sheet then the wet sides can be sprinkled with your toppings and they will stick because the tops are still wet and starchy. The bottoms also will not stick so that you bagels do not have flat bottoms.

  • Leslie l Schelp
    March 2, 2023 at 1:05 pm

    I have made these a number of times with great results. Recently, because of diet restrictions I substituted Splenda 1 for 1 for the sugar. The results were amazing. The only visual difference was that the no sugar version was not as golden brown as the sugar version. This is a great recipe. Thank you

  • Cassie Bates
    March 3, 2023 at 9:45 am

    Wow. First time making bagels, and they turned out spectacular. Followed your recipe to a T. Hubby said its the best bagel he’s ever had. The egg wash made the toppings stick so well- we did Asiago bagels, everything, and sesame seed. I wish I could post a picture with this review to show how well these turned out! Thanks again for the marvelous instructions and recipe!

  • Robin Washington
    March 3, 2023 at 11:14 am

    I have a 3 1/2” donut cutter. Can I use that rather that form the balls and stretch them out?

  • Asia
    March 3, 2023 at 7:25 pm

    I’ve been making these every other day for several weeks now, I’ve tried making them with whole-wheat flour, with rye flour, with honey, etc., and they always turn out fantastic. Thanks a lot! This is def my go-to recipe from now on.

  • Ada
    March 5, 2023 at 1:35 am

    Love this recipe so much. Success everytime I make it. I have a question, I want to make a cinnamon raisin version. Has anyone tried it with this recipe? Can I just add the cinnamon and raisin in during the kneading or is there anything I need to tweak?

  • Lisa
    March 11, 2023 at 10:44 am

    Hi, I love these bagels! Was wondering how to make egg bagels from this recipe. Thanks!

  • Barbara Nace
    March 12, 2023 at 7:02 pm

    Fabulous! Best bagel recipe yet!

  • T.J.
    March 12, 2023 at 9:35 pm

    I’ve made this recipe three times with the third time today, and every time they’ve turned out amazing. I was always super intimidated by making bagels because I consider myself a good cook but a terrible baker… this recipe is almost fool-proof though! I grew up in Pennsylvania but there was a mom and pop New York-style Polish bagel shop nearby that made excellent huge pillow-y bagels that barely had a hole in the middle which I’ve grown to prefer, and this recipe lets me make them just like it. Instead of cutting the dough into eight pieces, I cut them into six, and the finger method to make the hole in the middle lets me make them the way I like because I just use a chopstick to poke the hole and then barely stretch it. It makes the bagels perfect for sandwiches. I never thought I’d be able to make bagels good enough to never buy crappy ones from the store but this recipe did it! Thank you so much.

  • Jennifer
    March 16, 2023 at 9:17 am

    Making these fabulous NY bagels again tomorrow for St Patrick’s Day Will a few drops of food coloring in the dough change anything?

  • Jay
    March 18, 2023 at 5:08 pm

    This was my first attempt at making bagels. I followed this recipe step-by-step and they turned out delicious. Boiled for 90 seconds per side, egg wash with everything bagel topping then baked at 425 for 20 minutes – perfectly chewy inside with a golden brown exterior. Never going back to store bought bagels again.

  • Aurora
    April 3, 2023 at 6:47 pm

    Whole family loved these! thank you so much. <3

  • Cristy
    April 11, 2023 at 9:26 pm

    Wow! Easy and fast to make. I suggest adding salt to the water when boiling the bagels, to really bring out the flavor.

    This is a keeper recipe for sure! I will make these again and again.

    I can’t wait to try pizza and asiago bagels!

  • Reika
    April 15, 2023 at 9:23 pm

    I was looking for good bagel recipe for long time and this recipe is the one! Shape, texture and taste everything what I was looking for. I’m so glad Thank you so much for sharing your recipe.

  • Carri
    April 16, 2023 at 8:40 am

    Hi Kamran – did you change the recipe a bit? I think I have a newer version of the recipe than what I had used between 2010 and 2013 or so? Was there a version with brown sugar, or where baking soda was added to the water prior to boiling?

  • westcoastwiggles
    April 17, 2023 at 1:17 am

    amazing recipe. husband and i are originally from ny and it’s hard to come by a nice ny style bagel where we are now so this recipe was a godsend. tried with and without toppings and comes out great. it’s much drier where we are now so the tip on adjusting water really helped

  • Bella
    April 17, 2023 at 12:26 pm

    I’ve been making these with half whole wheat flour with great success. I also cut the sugar to half and they are great.

  • Ada
    May 1, 2023 at 5:00 am

    I’ve made this bagel for 6-7 times now it has never failed me. Just want to thank you for this easy wonderful bagel recipe. I have a question, how can I make the crumb more dense? Mine comes out quite soft (which I personally like) but my bagel friend likes them more dense

  • Nurys
    May 3, 2023 at 12:16 pm

    I have been baking only for 3 years (pandemic baker) and by far this bagel recipe is the best one! it does not matter which way you decide to bake it, same day or overnight the dough is consistent. I do weight the ingredients and add the recommended Barley Malt to the dough for additional “New York Bagel” taste and aroma but, when not available, honey or baking soda has worked as well. Great recipe again!

  • Alex
    May 3, 2023 at 9:35 pm

    Do you have any advice on making blueberry or cinnamon raisin bagels? I feel like there has to be a way to prevent them from sinking or adding too much liquid and was curious if you knew. Thanks!

    • Sarah
      December 15, 2023 at 7:38 pm

      Hey! I made blueberry and cinnamon bagels from this recipe, I added 55g dried blueberries(i soaked in 1 tablespoon of brown sugar and just enough hot water to cover them while i made the dough)

      When making the dough i added around 1 teaspoon of cinnamon and 1tsp vanilla and 10g brown sugar. I added a little extra flour but as you work in as much flour as possible when kneading theres not such an issue :)

  • Kelly C.
    May 12, 2023 at 6:44 am

    Omg! These came out perfect, Just like a good bagel shop.

  • Chrissy
    June 5, 2023 at 3:31 pm

    There’s a bagel shop by me that does these bagels called “Brooklyn bites” it’s a bagel with cream cheese cooked in the middle. (Like hot pockets). They are perfect for my kids because it doesn’t get everywhere. Is this possible to do at home with this dough?

  • Dwc
    June 14, 2023 at 1:37 pm

    OMG, I just made these and they are fantastic and so easy to make! They taste like a “real” bagel not the crap you find everywhere. I will never buy or make another!! Thanks so much, I look forward to trying other recipes from your site.

  • Melissa
    June 18, 2023 at 9:38 am

    My husband was born and raised in NJ and now we live in the midwest where we cannot find true NY style bagels. I found this for father’s day and made three batches in two days. Brings us back to our favorite bagel shop in NJ and now we don’t have to pay the high prices to have them shipped out.
    Like others, would love to know how to add things into this dough to make blueberry, cinnamon raison and jalapeño bagels. Any suggestions?
    Definitely a keeper, easy to make and will be making frequently!!

  • Melissa
    June 25, 2023 at 6:35 pm

    These are amazing. I’ve made them about a dozen times or so. I follow the recipe to a t except I half the yeast.. I’ve always made plain but I am excited to try different flavours. Your tip of oiled parchment really does help, otherwise they have tended to stick to the pan on me.
    I see you recommended fresh onion & garlic, I was wondering if you’ve ever tried using dried instead? Also do you have a recommendation of how much to try adding?

    Thank you for sharing this perfect recipe. They freeze & reheat very well.. I thaw them (or wrap in a towel and microwave slowly if I’m impatient) and reheat them at 400 for 4-5 minutes and they are just as good as fresh. I’ve shared with family & friends and they love them too. :)

  • Reide
    June 26, 2023 at 2:58 pm

    Followed the recipe exactly, AMAZING bagels and it was the first time I’ve ever tried to make bagels. Rolling them out was a little tricky for me at first and they looked wrinkly, but after boiling and going in the oven they turned out pretty. I mixed it for a few minutes in a bread mixer at first and then took the dough out to knead/rise. Toppings I used were sesame, minced onion, and rosemary Parmesan. Highly recommend this recipe!

  • H T
    July 10, 2023 at 2:32 pm

    What type of oil is used?

  • Tj
    July 11, 2023 at 4:05 pm

    Hi, quick question….the Barley Malt I can add……syrup or powder?

  • Alina
    July 13, 2023 at 5:25 pm

    Whenever I make bagels, they stick to the parchment paper every single time. It seems like the wet, boiled bagels create a layer of “glue”. It is very frustrating! Help!

  • Bagel lover
    July 14, 2023 at 4:56 am

    Can I use levain for this recipe?
    If so, how much do I need?
    Thank you

  • Bill
    July 15, 2023 at 4:21 am

    Do absolutely need to make a whole in them, and can this be made into loafs

  • Hank Merrill
    July 17, 2023 at 12:20 am

    This is the first time I have made bagels, followed the recipe to the T,my wife,and son loved them, they are my biggest critics, now she wants me to make for her friends when they come over, in a couple days!

  • Adrianne
    July 19, 2023 at 1:36 pm

    I have made this recipe 4 times now for my son who asked me to make him NY Style bagels of this bday. I used this recipe and it’s so good! I use different toppings each time, he loves them. This is the best bagel recipe I have ever used and will be the only one I use from now on.

  • Jennifer
    July 23, 2023 at 6:24 pm

    Help! My bagels came out completely flat 😭

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