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The Best Homemade Bagels Recipe

New York-Style Bagels

iamwinfred
This homemade bagels recipe brings authentic New York-style bagels right to your kitchen, complete with that signature chewy texture and golden crust. Made with bread flour and boiled in a barley malt syrup bath before baking, these bagels deliver the real deal — crispy outside, pillowy inside, and endlessly customizable with your favorite toppings.
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Prep Time 2 hours
Cook Time 25 minutes
Total Time 2 hours 25 minutes
Course Breakfast
Cuisine American
Servings 8 bagels
Calories 280 kcal

Equipment

  • Stand mixer with dough hook Optional; hand-kneading works fine
  • Large mixing bowl
  • Measuring cups
  • Measuring spoons
  • Baking sheet
  • Parchment paper or silicone baking mat
  • Large pot For boiling; about 3-quart capacity
  • Slotted spoon
  • Cooling rack
  • Kitchen thermometer For checking water temperature
  • Bench scraper or knife For dividing dough
  • Pastry brush For applying water before toppings

Ingredients
  

Dough

  • 4 cups bread flour about 480g; do not substitute all-purpose for best chew
  • 1 tbsp granulated sugar
  • 2 tsp salt
  • 1 tbsp active dry yeast about 9g or one standard packet
  • 1.5 cups warm water 360ml; temperature should be 110°F to 115°F (43°C to 46°C)

For Boiling

  • 3 quarts water about 2.8 liters
  • 1 tbsp barley malt syrup do not substitute with honey; provides authentic flavor and golden shine

Optional Toppings

  • sesame seeds to taste
  • poppy seeds to taste
  • everything bagel seasoning to taste

Instructions
 

  • Combine bread flour, sugar, salt, and yeast in a stand mixer bowl or large mixing bowl, then add warm water (110–115°F) and mix until a shaggy dough forms with no dry flour pockets.
  • Knead on medium speed or by hand on a lightly floured surface for 8–10 minutes, until the dough is smooth, elastic, and springs back when poked.
  • Place the dough in a lightly oiled bowl, turn to coat, cover with a damp towel or plastic wrap, and let rise in a warm, draft-free spot for 1–2 hours until doubled in size.
  • Punch down the risen dough, turn it out onto a clean surface, and divide into 8 equal pieces (about 110–115g each) using a bench scraper or knife.
  • Roll each piece into a tight ball, poke a hole through the center with your finger, and gently stretch the hole to 1–2 inches wide; place on a parchment-lined baking sheet spaced 2 inches apart.
  • Cover the shaped bagels loosely with a kitchen towel and let rest for 10–15 minutes while you preheat the oven to 425°F (220°C).
  • Bring a large pot with about 3 quarts of water to a rolling boil over high heat, then stir in the barley malt syrup until dissolved.
  • Boil 2–3 bagels at a time for 30 seconds per side, then remove with a slotted spoon, drain, and return to the parchment-lined baking sheet; repeat with remaining bagels.
  • Brush the tops of the boiled bagels lightly with water, then immediately sprinkle on your chosen toppings while the surface is still wet.
  • Bake on the middle rack for 20–25 minutes until deep golden brown; the bagels should sound hollow when tapped on the bottom.
  • Transfer bagels immediately to a cooling rack and let cool for at least 10 minutes before slicing to allow the interior to set properly.

Notes

  • Use bread flour only — its higher protein content (12–14%) is essential for the chewy, structured crumb that defines a proper bagel.
  • Check your water temperature with a thermometer: too hot (above 120°F) kills the yeast; too cool (below 100°F) won't activate it reliably.
  • Never skip the boiling step — it gelatinizes the outer starch, creating the signature crust and chewy interior that separates bagels from regular bread rolls.
  • Make the center hole larger than you think necessary — it shrinks significantly during the rest, boil, and bake.
  • Add toppings immediately after boiling while the surface is still sticky and wet so they adhere properly.
  • Do not refrigerate bagels — it accelerates staling. Store at room temperature in an airtight bag for up to 2 days.
  • Freeze for longer storage: slice in half, separate layers with parchment, and freeze for up to 3 months. Toast directly from frozen.
  • To refresh stale bagels, sprinkle with a little water and warm in a 350°F oven for 5–7 minutes.
  • For flavor variations, fold mix-ins (raisins, jalapeños, cheddar, blueberries, chocolate chips) into the dough before shaping. For whole wheat bagels, replace 1 cup of bread flour with whole wheat flour.
  • Barley malt syrup is the authentic choice for the boiling water — it contributes a distinctive malty flavor and deep golden color that honey or sugar cannot replicate.

Nutrition

Serving: 1BagelCalories: 280kcalCarbohydrates: 56gProtein: 9gFat: 1.5gSaturated Fat: 0.2gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 0.2gSodium: 590mgPotassium: 100mgFiber: 2gSugar: 2gCalcium: 2mgIron: 15mg
Keyword bagel recipe, breakfast bread, chewy bagels, homemade bagels, New York bagels
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