New York Style Bagel Recipe

I’m sharing my New York Style Bagels Recipe made from simple pantry staples you probably already have, plus an unexpected pantry hack that makes the process surprisingly straightforward.

I grew up on crappy bagels so when I finally cracked the code for a real New York bite I freaked out. This New York Style Bagels Recipe takes pantry basics like bread flour and a touch of barley malt syrup and turns them into warm chewy rounds you wont believe you made at home.

Its not delicate baking, its rough and honest, with a shiny crust that begs for attention. I call them my Homemade Bagels because they’re the kind that make you brag to friends, then quietly hoard the second one in your jacket pocket.

Ingredients

• Bread flour: High protein for chew, mostly carbs, some protein, low fiber.
• Yeast: Gives rise and mild tang, tiny protein, not a nutritive source.
• Malt or honey: Adds subtle sweetness, feeds crust color, adds simple sugars.
• Salt: Controls fermentation, boosts flavor, mineral content low, not healthy in excess.
• Egg white wash: Gives shine and color, adds protein on surface, minimal nutrition.
• Baking soda: Alkaline boost for glossy crust, no calories, not a nutritive ingredient.
• Seeds and everything mix: Add crunch, extra fats and fiber, raise calories a bit.

Ingredient Quantities

• 500 g (about 4 cups) bread flour or high gluten flour, plus extra for dusting
• 1 tbsp granulated sugar
• 1 1/2 tsp instant yeast (or active dry yeast)
• 2 tsp fine sea salt or kosher salt
• 1 1/4 cups warm water (about 105-115°F / 40-46°C)
• 1 tbsp barley malt syrup or honey (optional but recommended)
• 1 tbsp vegetable oil (optional)
• 2 quarts water for boiling
• 1-2 tbsp barley malt syrup or honey for the boil (optional)
• 1-2 tbsp baking soda for the boiling water (optional)
• 1 large egg white beaten with 1 tbsp water for egg wash (optional)
• Toppings: sesame seeds, poppy seeds, coarse salt, or everything bagel seasoning

How to Make this

1. If using active dry yeast, stir 1 1/2 tsp yeast and 1 tbsp sugar into 1 1/4 cups warm water (105-115°F / 40-46°C) and let sit 5-10 minutes until foamy; if using instant yeast you can mix it straight into the flour. Add 1 tbsp barley malt syrup or honey to the water if using, it helps flavor and color.

2. In a large bowl combine 500 g (about 4 cups) bread or high gluten flour and 2 tsp fine sea salt. If you used instant yeast, add it now. Add 1 tbsp vegetable oil if you want a slightly softer crumb.

3. Pour the yeast water into the flour and mix until a shaggy dough forms, add a little extra water or flour if needed so the dough is firm but slightly tacky.

4. Knead the dough about 8-10 minutes in a stand mixer with a dough hook, or 10-15 minutes by hand, until smooth, elastic and slightly stiff. You want a dense, chewy dough not a soft brioche.

5. Place dough in a lightly oiled bowl, cover, and let rise until about doubled, roughly 1 hour at room temp. For deeper flavor and the most authentic chew you can retard in the fridge 8-18 hours after this first rise, just bring back to room temp before shaping.

6. Divide the dough into 8-10 equal pieces (about 100 g each if you want 10 bagels). Shape each into a tight ball, let rest 10 minutes on a lightly floured surface so the gluten relaxes.

7. Form bagels by poking a hole through the center of each ball with your finger and stretching until you have a
1.5-2 inch hole, or roll each piece into a short rope and join the ends. Make the hole bigger than you think because it will shrink when boiled and baked.

8. Preheat oven to 425°F (220°C) and line baking sheets with parchment or use a preheated baking stone. Bring 2 quarts water to a rolling boil in a wide pot, add 1-2 tbsp barley malt syrup or honey and 1-2 tbsp baking soda if using. Boil bagels 60-90 seconds per side, 2-3 at a time, using a slotted spoon; longer boil = chewier crust.

9. Drain boiled bagels briefly on a wire rack or towel, transfer to the prepared baking sheet, brush with 1 large egg white beaten with 1 tbsp water if you want shine, and sprinkle toppings (sesame, poppy, coarse salt, everything seasoning).

10. Bake 20-25 minutes until deep golden brown, rotating pans halfway for even color. Cool on a wire rack at least 15 minutes before slicing. Bagels are best the day of, but you can freeze extras and toast from frozen.

Equipment Needed

1. Digital kitchen scale for weighing flour and portioning (100 g each)
2. Large mixing bowl you can cover for the first rise
3. Stand mixer with dough hook, or a bowl and a wooden spoon if you plan to knead by hand (lots of elbow grease)
4. Measuring spoons and a measuring cup for the water
5. Instant read thermometer to check 105 to 115°F water
6. Bench scraper or sharp knife to divide dough cleanly
7. Large, wide pot for boiling plus a slotted spoon or spider to transfer bagels
8. Baking sheets and parchment paper or a preheated baking stone
9. Wire cooling rack and a pastry brush for the egg wash

FAQ

New York Style Bagel Recipe Substitutions and Variations

• Bread flour (500 g): 500 g all-purpose flour + about 4 tbsp vital wheat gluten (roughly 1 tbsp per cup). Gives similar chew, not 100% the same but close.
• Barley malt syrup (1 tbsp): 1 tbsp honey or 1 tbsp light corn syrup, or dissolve 1 tbsp brown sugar in a little warm water. Honey sweetens more and darkens the crust.
• Vegetable oil (1 tbsp): 1 tbsp melted butter for richer flavor, or 1 tbsp light olive oil or canola oil. Butter tastes best but can brown faster.
• Egg white wash: Brush with milk or heavy cream for a brown shiny crust, use aquafaba (chickpea brine) for a vegan option, or just plain water then press on toppings.

Pro Tips

1) Treat the dough like a tug-of-war not a pillow. Aim for a firm but slightly tacky dough, add water or flour by teaspoons so you don’t overshoot, and knead until it’s smooth and elastic. A short 15-20 minute autolyse (mix flour and water, rest 20 min) makes kneading quicker and gives a better chew, so dont skip it if you’ve got the time.

2) Cold retardation = bigger flavor and better chew. After the first rise stick the dough in the fridge 8–18 hours, then bring it back up to room temp before shaping. If you’re short on time underproof a tiny bit so the bagels wont flatten during the boil.

3) Boiling is where texture gets made. Add malt syrup or honey to the boil for color and flavor and a little baking soda to raise the pH so the crust browns and blisters — add the soda slowly, it fizzes. Boil 60–90 seconds per side, don’t crowd the pot, and drain briefly on a rack so excess water won’t wash off toppings.

4) Finish and storage tricks that save you on day two. Bake on a preheated stone or heavy sheet for better oven spring and rotate pans for even color, brush with egg white for shine or use a sugar-water or aquafaba if you want vegan sheen. Cool completely before slicing (hot bagels steam and get gummy), and freeze extras whole or halved then toast from frozen for best texture.