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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

Ingredients

  • 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)

Instructions

  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!)

Notes

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:

Yield:

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.


Preparation

• 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!

1,481 Comments

  • jan
    April 24, 2012 at 5:23 pm

    Mine shaped better when the nicely shaped dough balls were allowed to rest long enough for the dough to relax and then they stretched easily. After they raised a bit and I put them in the water, the one’s I crowded into one pot did not shape well, but the pot where I just boiled one at a time turned out perfect!

    You get better at shaping them with a little practice!

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

    I am a Canadian living in Argentina and you can’t get much of anything here. Every once in a while Philadelphia Cream Cheese shows up in the central market…not grocery stores for some reason. I have two salmon and a chive and garlic in the fridge…and was craving bagels. So…the dough is rising…and we’ll see soon how they turn out. Never do trust the ingreients I get here. Yesterday I made butter tarts…a Canadian favourite. People here say I should open a bakery because the baked goods here leave a lot to be desired. Hell…most of them have never had a real apple pie!!! Will let you know how they are.

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

    Oh my gawd…fabulous. There are only four left. Fifteen minutes out of the oven. Can the recipe be doubled?? Eight is definitely not enough.

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

    I do not get the instruction about how to make the balls of dough perfectly round. Mine are pretty messy looking I can’t get the creases out and the more I try the worse it gets. Haven’t finished the process yet so I don’t know if they taste yummy yet, or not.

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

    hmmmm… ok, me again. I had trouble with a few things so I think I’m going to need to attempt another batch. I really found it hard to make perfect round balls, so the bagels were pretty messy. I also found when I baked them after the boiling step that they really stuck on to the baking tray even though I’d oiled.

    Any handy hints you have for improving my rolling skills would be eagerly attempted.

    They were yummy but I think I overcooked them a little and so they were very very chewy.

    Still I like them enough to try again. I’m living in a tiny village on the Pacific coast of Panama so all baking is good baking. I’m also trying to get proficient at sour dough bread.

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

    Anna…just form them into perfect balls with your hands…I had trouble with the method described…use both hands rather than one when you put them on the counter top…and flatten slowly…mine worked perfect the first time. Make sure you let them rest after rolling the balls. Make sure you boil for one minute only on each side. I did one at a time also….I know what you mean…here in Argentina also…any baking is good…but these bagels really are just perfect.

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

    I am wheat intolerant so I made these with spelt flour and oh BOY were they good!! I thought my bagel days were over but these have completely changed that! These are the first wheat free bagels I’ve ever had that are not disgusting. These are outstanding!! They will definitely become a staple in my household.

    Reply
  • Lin
    May 18, 2012 at 1:02 pm

    Hi Kamran,

    I’m a South African and I lived in Florida USA for a few months in 2011, and instantly fell in love with Brooklyn Water Bagel’s bagels. In SA we don’t have bagels & the majority of people here don’t even know what a bagel is (which is a shame).. So I’ve been looking for a great bagel recipe and I haven’t tried this one yet but I am about to.. I like the fact that its a “one day bagel” recipe, I’m an impatient baker plus most of my baking efforts en up in the trash.. (I’m young and still learning). This is a great blog :) keep up the great work. Now I know where I’ll be getting all my great American recipes from.

    Reply
  • Kim
    May 20, 2012 at 7:11 am

    Hi Kamran,
    This recipe looks great, but do I need to make any adjustments if I use wheat and gluten free flour (I am allergic to wheat and gluten)?

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

      Hi Kim, I suspect you will have to make many adjustments when using gluten-free flours to make this recipe. Because I’ve not attempted gluten-free bagels, I cannot give you much advice, however, I’ve done a bit of research for you, and I suspect that this recipe: http://www.food.com/recipe/gluten-free-bagels-255600 might be a good place to start.

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

    I never thought I’d be able to make bagels, and this recipe just proved me so wrong! I used half whole-wheat flour and half unbleached all-purpose flour, boiled them for about a minute and a half each side, and topped them with sesame seeds and garlic.
    Lightly crusty on the outside, fluffy and chewy on the inside. Perfect!
    This was also my first time making dough balls; I found that using my hands as opposed to a countertop worked much better for me, and while the resulting doughnuts weren’t perfectly smooth (they got a little lumpy when I boiled them; not sure why), they were still nice and ring-shaped.
    Thank you thank you THANK you, Kamran, for this recipe!

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

    Thank you so much for this recipe!

    We live in Europe, and bagels have been the thing my American husband misses most from his home. These made his day! As we don’t have your kind of bread flour, I too used half whole wheat + half all-purpose flour. The result tasted great! (And was also healthier than just plain processed wheat, which I liked.)

    Only thing I got complaints about was that to exceed perfection in my husband’s eyes there should’ve been toppings on both sides of the bagel, not just the top! Didn’t guess that, as the word “topping” suggest otherwise, but I’ll know next time. :D

    Thanks again for this awesome recipe!

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

    Hi, I’m from Argentina and miss being able to find nice tasty bagels a lot, have tried making some other recipies I found on different internet sites but I could not get the right shape and texture yet. I will try yours and will let you know how it goes, if they come out as everyone here says I might try selling them to the expats who live in Buenos Aires!
    Thank you.

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

    Finishing baking my first batch right now. Will follow the suggestion given above about using cornmeal after oiling. A few of mine are sticking. But they look and smell heavenly. I made 3 plain, 3 italian (sundried tomatoes, basil, and provolone topped with provolone, parmesean and italian spices) and 2 cinnamon chip. Can’t wait to try them!!

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

    i just made these and i was so amazed!!! i used all purpose flour and they tasted great. took the dough forever to rise in this new england weather, so i stuck it in the oven during the process after letting the oven preheat for a few mins then turning it off so it didnt get very hot just warm. i did not get the dough smooth and there were ridges and cracks in my dough balls that were impossible to get rid of. the result was a bagel that was a bit bumpy on the top instead of smooth but cosmetically wasnt a huge difference. I will DOUBLE the recipe next time for me i only made 8 very little mini bagels. i used butter before baking to keep the toppings on. i used cinnamon and sea salt. PS salted bagels is a regional thing but if youve never had it…. OMG YUM!! my most fav food love the recipe i will pass on!!!

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

    After searching for the perfect recipe, I’m finally attempting bagels at home.
    I’m also from Buenos Aires, and bagels aren’t easy to find here. My first batch is in the oven, I’m keeping my fingers crossed!
    Thank you for the recipe!

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

    Thanks for this recipe! These bagels are AMAZING, I love them! I’ve lived in Australia for five years and have been bagel-less, until now! I am thinking about making both blueberry bagels and cinnamon raisin bagels, and I am wondering what your suggestions might be to do this. I have read other recipes regarding blueberry bagels and have read a mixture of suggestions: fresh, frozen, dried or a mix of all three. I was thinking about taking this recipe and dividing the dough before I let it set for an hour, kneading in the ingredients and making two flavored batches (or just four plain and four flavored). Anyways since this recipe was such a success I would love to hear your suggestions/ratios on flavoring. Thanks so much!

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

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

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

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

    Here’s my experience with it, if anyone’s interested:
    http://dontforgetrecipes.blogspot.com/2012/07/new-york-style-bagels.html

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

    have you tried a simpler method; cusinart with metal blade for 45 seconds (read Charlie Van Over’s Best Bread Ever, out of print but worth stealing) simply recipe: rapid rise yeast, bread flour 14% protein, salt, barley malt. shape them retard in fridge, boil and bake in 24 hours. Cannot miss. I live across the street from Zabars and the former H&H in NYC and have not ever bought one of theirs. Have been making them flawlessly for seven years.

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

    I have made these bagels about 5 times since I found this recipe a few months ago….and let me tell you…they are just GREAT!!! Stop complaining if you can’t do it right. Kam…really would like to know if the recipe can be doubled…”8 is not enough”

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

    Hi Kamran,
    Thank you so much for the awesome recipe!! I made these over the weekend (I used all purpose flour as I didn’t have bread flour handy, and added 1 tbsp of wheat gluten, and made the dough in the bread machine) and they came out amazing! I made plain ones for my first try, will be making other varieties this week :)
    Thank you!!!!
    A

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

    I have made this recipe a lot and I almost always double it. It works perfectly! Everyone I make this recipe for insists on the recipe and I link them directly to here. I would imagine that Kamran has had a distinct increase in readership for this recipe alone! Some day I will attempt another recipe from here!

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

    I live in Australia and the nearest bagel shop to me is literally 1800kms away… just wondering if the oven temperature (220celcius) is fan forced or no fan? My oven has no option to turn off the fan.

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

      Hi Tracey- it is not fan forced; because your oven does not have an option to turn the fan off, I suggest lowering the temperature to 400F / 200C and be sure to check the bagels a little earlier… I hope that helps! :)

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

    i will try your recipe the next time i make bagels—question—when baking, do you flip the bagel or just put them in and cook?

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

    People, you’re wasting your time with stand
    mixers, hand kneading, dough hooks. Use a blooming Cusinart and
    mix your dough in 45 seconds. Perfect results.

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

    Oh my. Mine are in the oven right now! I can’t wait until they are out. I chose a topping of toasted sesame and coarse salt. CAN’T WAIT!

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

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

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

    Yes, the secret of traditional bagels, the difference in their texture from store-bought ones, is that the dough is boiled in water first, then baked. However, I had always heard that they are boiled in salt water. Thoughts? Comments?

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

    Success on the first try! Yummy and easy recipe. My wife and kids were so impressed. Next round (I can’t wait to do this again!) I will add a touch more water (the optional 1/4 cup, etc.) such that I can get a smoother shape. I did not score on the aesthetics on the first run for sure, but the taste was awesome. My cream cheese, lox, tomato, and onion all appreciate you posting this recipe with nice pics and culinary commentary. MMMmmmitchZ

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

    Made these bagels the other day, came out great. I have one question. I was leary to place the bagels in a plastic bag to keep them fresh and soft because of the yeast. I thought I’d have mold on them the next day….. so I didn’t put them in a plastic bag. They were as hard as a rock the next day. Traditioning, how long can you keep a bagel fresh ( soft). I guess I should of kept them in a plastic bag. They were great right out of the oven. but I’m used to them being softer for at least 5 days. ??????????????????

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

    I am going to try this recipe tomorrow morning. I am wondering if I can add nuts and berries to the dough? Have you tried it with this recipe? I love a bagel with a bunch of different nuts and dried berries. Thank you

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

      Jennifer- Yes you can!

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

    Thanks a lot for this AMAZING recipe!! I’m crazy about New York style bagels but I just didn’t get the luck to find good ones since I came back to China. I literally miss them so much and kind got disappointed until I saw your recipe!! It really amazed me how easy it could be to make decent bagels because I had never got along with dough and yeast haha. I made about a dozen last night and my parents tried their bagels for the first time and THEY LOVE THE TASTE!! Thanks for sharing this fantastic recipe!! (I’m just too excited LOL)

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

    Added tsp cinamon too fantastic taste.

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

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

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

    Hello,
    Thanks a ton for the most perfect recipe ever. I made the best tasting food ever at home, stuck to your recipe all the way!
    In fact, I am going to use your recipe to make all kinds of bread from now on.
    Few points:
    1. I used microwave convection mode at 220C
    2. Baking paper stuck to the bottom of the bagels even though I had greased it. For the second batch I put them straight on the quartz grill rack, instead of the baking paper in between.
    3. I think I could have done with a little more salt.
    4. I replaced sesame with oregano and chilli flakes for 1 of the bagels and it tasted amazing too!
    Thanks a lot once again. I am going to post this recipe on my blog, with a few changes that suit the Indian tastes a little more :)

    I have a question: why do we need to boil the bagel? How does that help?

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

    Today I made a very successful batch for the second time ever. I’ve never liked bagels till now…..I obviously have never had the real deal before!

    I don’t use oil to grease the tray with any of my bread. I dust the dough and bowl with flour for the first rise and then when baking I dust the non-stick baking tray with ample flour.

    Also when making the hole I pushed my finger through to the benchtop and then gently twirled the dough round and round a few times keeping my finger on the bench, just like a hula-hoop. If spinning works for pizza dough then I thought it might work for bagels! It made a nice round hole and evenly distributed the dough. I presume by par-boiling first the moisture is sealed in by the cooked outer layer???

    Just took them out of the oven! Its Sunday afternoon, cold and raining cats and dogs outside, and we’re inside all toasty warm and eating hot yummy bagels. Life doesn’t get better!!!

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

    I’m a bagel enthusiast and connoisseur; these bagels are awesome! I had to try one piping hot straight from the oven – one turned into 3.

    My only gripe was that the outside crust didn’t come out as smooth looking as yours did, there are tiny indentations all over it. Any suggestions?

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

    Hi!
    I made these bagels because I am now living in Australia and can’t get them anywhere!! I have never made bread or anything of the sort, but this recipe was so easy and made the BEST bagels!! I am now making jalapeno cheese bagels and all the ones I miss from home!! I have orders already from friends who used to live in the US!! Thank you sooo much for bringing home a little closer!!

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

    Loved them – and did the Straight From the Oven trick also (thanks for the heads up). Next up I’m going to try to make some cinnamon and raisin; a favorite from my local bagel bakery (which is sadly not local anymore!)

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

    Hi, I love bagels and would love to bake some using this recipe but I can only find instant yeast here. Can I substitute active dry yeast with instant yeast? If yes, do I use the same quantity and follow the same steps?

    I’m still new to baking breads so I’m not too familiar with using yeast etc…

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

    Jessica…I have made these several times using instant yeast. Live in Argentina and its the only kind I can find. They sell it for making pizza here…”Argentinians are Italians who speak Spanish and think they are English”. LOL.

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

    Ok, I’ve never posted feedback for a recipe before….. But never having experienced a “real bagel” I had to try this. I am blown away. It’s amazing what you can find on the intraweb… followed it exactly, and it was easy.(took me a bit to get used to forming them) Like all other poster….3 gone and I wasn’t even hungry. Will never buy again. Thanks a bunch.

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

    Hi Kam! I’m Weiya and I blog over at Enjoyer of Grace. Thanks so much for sharing this delicious and easy recipe. Our family LOVES bagels and I never knew that they were this easy to make. I’ll be sharing this recipe with my readers this week. Thanks again!

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

    Thanks for the recipe! It is so much simpler making bagels then I thought it would be! I tried them this weekend and they turned out great! I didn’t have any bread flour, so I just used All-purpose flour, and they still turned out delicious! I made different variations with poppy seeds, everything bagel seasoning, garlic, and of course plain! I wasn’t sure how long they would keep, so I brought them into work with me and they were a huge hit! Thanks again!

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

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

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

    Made these for the first time today… great recipe. Thank you! My little boy is enjoying one with pumpkin spice cream cheese right now. Perfect fall treat!

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

    Can I substitute regular flour?

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

    Fantastic recipe! I’m an Aussie bagel lover and decided to give these a go tonight. Trying to stop myself from eating them all before tomorrow!

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

    First time I had a go at making bagels and made this recipe… they are awesome! They look amazing and taste good to boot (if I do say so myself!) will definitely be making more :)

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

    We live in Cape Town, South Africa and really struggle to find good NY-style bagels here. I tried making bagels for the first time today using this recipe and now our search is over! Thanks for a great recipe.

    Reply
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