Home » All Recipes » Breakfast » How to Make New York-Style Bagels
by Baker BettieFebruary 19, 2023
Follow my step-by-step tutorial on how to make homemade bagels! New York-style bagels are chewy and dense with a unique cooking method. Trust the process for an incredibly traditional bagel experience that’s so much better than store-bought.
OVERVIEW
- Skill Level:Intermediate
- Techniques Used: The Sponge Mixing Method for Bread Making
A good bagel is one with a thin, crackly crust and a soft but chewy interior. New York-style bagels have a very unique yet recognizable texture.
I have been working on this recipe for years- testing many different ingredient ratios and techniques. I am now ready to share with you my recipe, tips, and tricks to achieve authentic New York-style bagels at home!
What makes New York-style bagels so unique
- These bagels have a crackly crust and chewy center, which sets them apart from store-bought bagels that typically have the same soft texture throughout.
- The dough for bagels is a low-hydration dough, meaning it has a small amount of water in it compared to most other bread doughs. This gives bagels their iconic dense texture.
- New York-style bagels are boiled before baking which sets the exterior and gives them their unique texture. (This differs from Chicago-style bagels which are steamed.)
- They’re made with barley malt syrup and are a bit larger and saltier than other bagel variations (like Montreal-style bagels which are sweeter and made with honey).
Ingredients and Substitutions
Bread Flour: High protein flour is essential to the structure of this bagel dough and yields chewy, dense bagels. I do not recommend substituting all-purpose flour in this bagel recipe. However, if all-purpose flour is all you have on hand, you can use it for your bagels with the understanding they will not have as much chew.
Water: Use room temperature water – about 68–72°F (20–22°C). This will allow your sponge to ferment slowly and develop the most flavor.
Yeast: Use active dry or instant yeast in this recipe. Bagel dough made with active dry yeast requires a slightly longer resting time than dough made with instant yeast (also known as rapid-rise or quick-rise yeast). If you’re interested in using sourdough starter to make sourdough bagels, this video explains the process of how to turn any yeast dough recipe into a sourdough recipe.
Salt: Salt is a crucial ingredient when working with yeast because it helps to control the rise of the dough and stabilizes the fermentation rate. Any bread dough made without salt would not only taste bland, but would overproof much more quickly.
Barley Malt Syrup:For sweetness and authentic New York-style flavor, use barley malt syrup in this bagel recipe. If you can not find barley malt syrup at your grocery store, substitute the same amount of molasses or honey. I prefer using molasses as a substitute because it adds a light golden color to baked goods. Montreal-style bagelrecipes call for honey, and while they are very delicious and slightly sweet, in my experience, the bagels are pale in color.
Bagel Variations
After boiling the bagels, immediately add toppings while the dough is still wet. Do not wait until all of the bagels have been boiled. Toppings will not stick to dry bagels.
- Sea Salt (even if I’m making plain bagels, I add a little sprinkle of sea salt)
- Poppy Seeds
- Sesame Seeds
- Everything Bagel Seasoning (contains garlic, onion, sesame seed, poppy seed, and sea salt)
- Shredded Asiago Cheese
- Jalapeño Cheddar: Add 2 tablespoons of diced jalapeños (fresh or pickled) to the final dough before kneading. Top each bagel with a handful of shredded cheddar cheese before baking.
- Cinnamon Raisin: Add 1 teaspoon of ground cinnamon and 112 grams (¾ cup) raisins to the final dough before kneading.
How to Make New York-style bagels
This recipe utilizes The Sponge Mixing Method. The ingredients are mixed in two steps – the first step is to create the sponge, also known as preferment.
The pre-ferment is a combination of all of the water, half of the flour, and most of the yeast. This is allowed to sit to develop flavor before the rest of the dough is mixed.
Make the sponge
In a large bowl, combine the bread flour,water, andyeast for the sponge. Stir with a silicone spatula until you no longer see streaks of flour throughout. Cover the bowl with a towel, plastic wrap, or shower cap (my preference) and let sit at room temperature for at least 1 hour and up to 12 hours. The longer this sits, the more depth of flavor your bagels will have.
For fresh bagels in the morning, make the sponge the night before and let the mixture ferment overnight. This creates a more intense flavor.
Make the final dough & Knead
To the bowl with the sponge, add the rest of the bread flour, yeast, salt, and barley malt syrup (or molasses). Use clean hands to mix and bring the dough together. Once the ingredients have come together to form a rough dough, transfer it to a clean work surface andknead by hand for at least 8 minutes and up to 15 minutes. The more you knead, the chewier the bagels will become.
You’ll notice this is a very stiff dough – which results in dense, chewy bagels. Unless you have a very high-powered stand mixer, knead this dough by hand. My KitchenAid stand mixer is not powerful enough to knead this stiff bagel dough.
Divide the dough
After kneading, divide the dough into 8 equal portions. The easiest way to ensure equal pieces is to use a kitchen scale. Weigh the entire dough ball and divide the total amount by 8. Each piece of bagel dough should weigh that amount. This is typically around 130-135 grams of dough each.
To shape, pull the edges of a piece of dough all towards a center point to create a round piece of dough. Place the piece of dough seam-side down on an un-floured part of the countertop. Cup your hand over the dough and roll it under your palm to form a smooth dough ball. Repeat until all 8 portions of dough are rolled into balls.
Cover the dough balls with a clean kitchen towel and let rest at room temperature for 20 minutes if using instant yeast or 30 minutes if using active dry yeast.
Shape the dough
After the dough has rested, shape one dough ball at a time. For the easiest shaping method, pick up the ball of dough and gently press your thumb through the center to create a hole. Stretch the dough so that the hole is about 1-2 inches (2.5-5 cm) wide. Stretch the hole to about 2 inches (5 cm) wide.
The most traditional way to shape a bagel is roll the piece of dough into a rope and then connect the two ends together, rolling it under your palm to seal. Some claim this makes the chewiest bagels, however, I don’t find there is a noticeable difference between the two methods.
Line 2 sheet pans with parchment paper and spray them with non-stick spray. Place each shaped bagel on the parchment-lined baking sheet (ideally 4 bagels per sheet pan, no more than 6 per sheet pan). Cover with a clean kitchen towel or plastic wrap and let the shaped bagels rest for 10 minutes if using instant yeast or 20 minutes if using active dry yeast.
Boil
While the dough is proofing, preheat the oven to 450°F/230°C and prepare the boiling liquid. Fill a large skillet or dutch oven with water mixed with barley malt syrup. Heat over medium heat until rapidly simmering.
Once the water is rapidly simmering and the dough has proofed, gently pick up a bagel and drop it into the water. Add as many bagels to the pan as will fit. Boil for 45 seconds. Use a fork or tongs to gently flip them over (flip away from yourself so that you do not splash yourself with hot water). Boil for another 45 seconds. Carefully remove the bagels with a slotted spatula and place back onto the parchment-lined baking sheets.
Add toppings and bake
Sprinkle your toppings of choice onto the bagels as soon as they come out of the boiling water.
Bake both baking sheets at the same time for about 20 minutes until golden brown. If your oven temperature is uneven, swap the trays halfway through. Let cool for at least 10 minutes before slicing.
FAQ
What are New York-Style Bagels?
New York-style bagels are the most popular type of bagel made in the U.S. Originating from the Jewish community of New York City, they have a crackly crust with a chewy, dense interior. They should be so chewy that they’re almost a struggle to bite into.
The secret to their chewiness is in the cooking process. New York bagels are boiled (not steamed!) in water with barley malt syrup. Boiling the dough sets the exterior before it bakes so that it has a crispy outside and a chewy center.
Can I use All-Purpose Flour?
I don’t recommend using all-purpose flour for bagels. To achieve their authentic chewiness, high-protein bread flour is the best option.
What should I serve with bagels?
Bagels and cream cheese go hand in hand. If you’re feeding a crowd, set up a cream cheese bar with a variety of mix-ins (honey, chopped strawberries, herbs, chives, etc.) and have each person create their own cream cheese flavor.
For a classic New York bakery experience, make a bagel and lox. The word lox comes from the Yiddish word for salmon, “laks.” Slice a bagel in half and serve open-faced topped with cream cheese, lox (a thinly sliced salmon fillet), red onion, and capers. It is traditionally served open-faced.
Create your own bagel sandwich! One of my favorite breakfast meals is a bagel sandwich with eggs, melted cheese, and crispy bacon. Customize your own sandwich with sausage or ham and a variety of cheeses, or loaded with fresh veggies and a layer of cream cheese.
How to store homemade bagels
Room Temperature: After baking, let the bagels cool completely. Store any leftover bagels in an air-tight container at room temperature. Do not pre-slice the bagels so they stay fresher longer. They are best enjoyed within 2 days of baking (at most 3-4 days).
Refrigerator: I do not recommend storing homemade bagels in the refrigerator. Bagels stored in the refrigerator will dry out and stale faster than at room temperature or in the freezer.
Freezer: After baking, let the bagels cool completely. For ease of toasting and enjoying in the future, pre-slice the bagels. Wrap each bagel half in plastic wrap or parchment paper and store together in a zipper bag. Freeze homemade bagels for up to 3-4 months. To refresh, place each half directly into the toaster.
MORE RECIPES FROM BAKER BETTIE!
If you enjoyed this bread recipe, you might like to try these other recipes – perfect for making breakfast sandwiches.
- Soft Yeast Rolls
- Classic Butter Biscuits
- Country White Sandwich Bread
- Honey Whole Wheat Bread
Yield: 8 bagels
New York-Style Bagels
Prep Time50 minutes
Resting Time2 hours
Cooking Time20 minutes
Total Time3 hours 10 minutes
Follow my step-by-step tutorial on how to make homemade bagels! New York-style bagels are chewy and dense with a unique cooking method. Trust the process for an incredibly traditional bagel experience that's so much better than store-bought.
Ingredients
For the Sponge
- 330 grams (2 ¾ cups) bread flour
- 400 grams (1 ¾ cups, 420 milliliters) water, room temperature
- 1 teaspoon instant or active dry yeast
For the Final Dough
- 330 grams (2 ¾ cups) bread flour
- ¼ teaspoon instant or active dry yeast
- 15 grams (1 tablespoon) salt
- 8 grams (1 teaspoon) barley malt syrup*
To Boil the Bagels
- 1,362 grams (6 cups, 1,440 milliliters) water
- 42 grams (2 tablespoons) barley malt syrup*
Instructions
- Make the sponge: In a large mixing bowl, combine the bread flour (330 grams/ 2 ¾ cups), water (400 grams/ 1 ¾ cups) and yeast (1 teaspoon) for the sponge. Stir with a silicone spatula then cover with a towel or plastic wrap and let sit at room temperature for at least 1 hour and up to 10 hours.
- Make the final dough: Add the rest of the bread flour (330 grams/ 2 ¾ cups), yeast (¼ teaspoon), salt (15 grams/ 1 tablespoon), and barley malt syrup (8 grams/ 1 teaspoon) to the bowl with the sponge and use clean hands to mix and bring the dough together. Once the ingredients have come together into a rough dough, transfer to a clean work surface and knead by hand for at least 8 minutes and up to 15 minutes. The more you knead, the chewier the bagels will become. This is a very stiff dough which is desirable to make dense chewy bagels.
- After kneading, divide the dough evenly into 8 portions. I like to use a bench knife and a kitchen scale to ensure they are all the same size. To shape, pull down on the sides of the piece of dough and pinch underneath to seal the seams. Place the piece of dough seam side down on an un-floured part of the countertop. Cup your hand over the dough and roll it under your palm to form a smooth piece of dough. Cover the dough balls with a clean kitchen towel and let rest at room temperature for 20 minutes if using instant yeast or 30 minutes if using active dry yeast.
- Prep 2 sheet pans with parchment paper and spray with non-stick spray. Set aside.
- After the dough has rested, pick up each piece and press your thumb through the center to create a hole. Stretch the dough so that the hole is about 1-2 inches (2.5-5 cm) wide. Place each shaped bagel on the parchment-lined sheet pans that have been sprayed with non-stick spray. Cover with a clean kitchen towel or plastic wrap and let rest for 10 minutes if using instant yeast or 20 minutes if using active dry yeast.
- Meanwhile, preheat the oven to 450°F/230°C and prepare the boiling liquid. Set up a large skillet or dutch oven filled with water (about 1,362 grams/ 6 cups) mixed with barley malt syrup (42 grams/ 2 tablespoons). Heat over medium heat until rapidly simmering.
- Once the water is rapidly simmering, gently pick up a bagel and drop it into the water. Add as many to the pan as will fit. Cook for 45 seconds, then use a fork or tongs to gently flip them over, flipping away from yourself so that you do not splash yourself with hot water. Cook for another 45 seconds and then remove the bagels with a slotted spoon and place back on the parchment-lined baking sheets.
- If desired, sprinkle toppings like sea salt or sesame seeds to your bagels as soon as they come out of the boiling water.
- Bake both trays at the same time for 20 minutes. Let cool for at least 10 minutes before slicing.
Notes
*If you do not have barley malt syrup, substitute the same amount of molasses.
Sources: Many different bagel recipes were tested and used as references in developing this recipe. Most noteably Peter Reinhart's Bagel Recipe from The Bread Baker's Apprentice, Rose Levy Barenbaums Bagels from The Bread Bible, and Claire Saffitz Bagel Recipe published on New York Times Cooking.
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sarah auzina —Reply
Your bagels are gorgeous! I just attempted my first batch last weekend, and though tasty, nowhere near that pretty for the end result.
I too used to be intimidated by yeast doughs- my first foray into pretzel making had me flinging pretzel dough at the ceiling, it was far too sticky and I was impatient. Live and learn- and keep at it! 🙂
I’ve signed up for the VRAI newsletter, I can’t wait to see it!
Baker Bettie —Reply
You’ll have to give this recipe a try when you get a chance Sarah! It is so incredibly easy to work with. I love that it isn’t too soft or sticky. It is just perfect and easy to shape which can result in gorgeous bagels!
Thanks always for your support! For Baker Bettie and for VRAI! Readers like you make this amazing work just all the more amazing!
grandbabycakes —Reply
These bagels look unbelievable!! Perfect!
Baker Bettie —Reply
Thank you Jocelyn! This dough is so nice to work with! I love how easy it is to shape them!
cookingactress —Reply
yay Vrai and yay your BEAUTIFUL photography and yayyyy these amazing bagels!
Holly —Reply
I looking forward to trying this recipe. I have a question about bagels, in the past a gelatinous substance has formed on the bottom of my bagels, have you ever experienced this? I don’t know what I can do to prevent it. Thanks. Maybe it just won’t be a problem with your recipe.
Baker Bettie —Reply
Hi Holly, I can say I have never had this issue so I’m really not sure what could cause it. What are you baking them on? On parchment paper?
Shirley E Ralph —Reply
Just want try the rolls
Baker Bettie —Reply
Hi Shirley!
I assume this might be the recipe you are looking for? https://bakerbettie.com/make-ahead-soft-yeast-rolls/
Pingback: What is Yeast and How Yeast Works in Baking | Baker Bettie
Kristin Larson-Jantzi —Reply
These impresses my very picky New York bagel snob friends!
See AlsoNY Style Bagel RecipeBaker Bettie —Reply
Ha! That is a true test of bagels!!
Angela —Reply
Thank you for the amazing explanation of why you do things. It makes the baking adventure so much less intimidating 🙂
My question is regarding freezing the bagels. Is it possible to freeze them before they are baked? What would you recommend storing the bagels in?
Baker Bettie —Reply
You are so welcome Angela! So glad the explanations are helpful. I have not tried freezing the bagels before baked, but you should be able to do so. I would pay them on a sheet tray and freeze them flat. Once frozen, put them in a freezer storage bag. They will need to thaw completely and rise before boiling. I’m estimating the thawing & proofing might take up to 2 hours (maybe more) at room temperature.
KERI —Reply
Can you please make a video making these bagels and some sourdough? Maybe you have made one? If so, could you point me in the right direction.
Baker Bettie —Reply
I have a new bagel demo coming up soon! And lots of sourdough videos on my YouTube: https://www.youtube.com/bakerbettie
Lisette —Reply
Hey There! This was my second recipe I made of yours and recorded it on my YouTube Channel: https://www.youtube.com/channel/UC_mv6xqUpNqBaaKvVlzLTfw?view_as=subscriber It turned out perfectly again. I am 2/2 using your recipes. My bagels didn’t turn out as gorgeous as yours, but that was my error as I left them in a little longer than I should have. I also didn’t do the egg white glaze, however, they were amazing and a perfect recipe. I gave you credit and left a link to your website. I’m your subscriber and welcome you to subscribe to my youtube channel as well. XOXO, L
Kristin "Baker Bettie" Hoffman —Reply
So glad you enjoyed them Lisette! I’ll check out your video!
Amanda —Reply
Hi! I’m wondering what exactly the starter ingredients are? Step 1 says to mix the starter ingredients together to let them sit, but I don’t see them differentiated in the ingredients list. Thanks!
Bettie —Reply
Hi Amanda! Thanks for bringing this to my attention! My website recently went through some updates and some of the formatting for some recipes got a little messed up. I have updated it so it is clear which ingredients go with each section. Hope that helps!
Amanda —Reply
Hi, again! Not to be a pain, but it’s still not quite right. It lists two different yeast amounts in the starter ingredients. (Sorry, hoping this is helpful and not annoying lol)
Bettie —Reply
It is completely fixed now! Thank you for alerting me! 🙂
Maddie —Reply
Do you have any suggestions for making these sourdough? I have a beautiful sourdough starter in the fridge and would love to turn it into sourdough bagels.
Baker Bettie —Reply
Hi Maddie! I am currently working on a sourdough bagel recipe, but the timings and method are quite different from this recipe. It isn’t an easy swap. I have made Peter Reinhart’s Sourdough bagels before and they are delicious! Here is the recipe: https://honestcooking.com/peter-reinharts-new-york-style-bagels-wild-sourdough/
Melanie Hoffman —Reply
Is it okay if the starter sits out for more than the 8 hours?
Darlene —Reply
Miss Bettie, please help!
I’ve made this recipe three times. Its very easy, my dough looks and feels great the whole time. Taste is fantastic. My problem is last two times, they are puffy and beautiful while baking,, but fall as cooling out of oven.
What am I doing wrong?Baker Bettie —Reply
Hi Darlene, that definitely sounds like what happens when your dough overproofs. Watch them a little closer and boil them when they are puffy and about double in size, but the structure doesn’t look too weak.
jude —Reply
thank you, kristin.
simple and streamlined recipe and directions.
the bagels are perfect.
well……”were” perfect.
not too many left.
my 96 year old mother claimed them the best she’s ever had.
and she and i, combined, have eaten about 122 years worth of new york city bagels.
thanks for another winner.Baker Bettie —Reply
I’m so glad you both like them!
JESSICA LEE ZAKRIE —Reply
Hi!
If I do happen to have malt syrup… where and how much would I add? Would I have to reduce any other ingredient if I use the malt syrup?
Thank you so very much for your wonderful website…what a resource it has been for me.
Baker Bettie —Reply
You can add a couple tablespoons to the poaching liquid.
Rhonda Nienhuis —Reply
Can the starter be left overnight?
Can you use Sourdough starter?Baker Bettie —Reply
Yes but you should use a specific recipe that calls for using a sourdough starter.
Juliano Kuzhicov —Reply
Hey can I dobbel the recipe.
Thanks for great recipe
Regards
JulianoBaker Bettie —Reply
Of course! That would make about 16 bagels.
Rhonda —Reply
Today was a bagel making day .. Bakerbettie awesome recipe .. I’m a New Yorker and they more than Passed the test ..great chewy center .. they were perfect
Baker Bettie —Reply
Oh wow, I’m so happy a New Yorker liked them! Thanks so much for sharing.
Sharon E Maxwell-Yamamoto —Reply
I’m just taking my very first batch out of the oven and they look like professional Everything bagels! Now, is there a trick to not having the seeds burn? It’s not bad, looks just like the ones in the bagel shops, but I was wondering if there is a tip. They puffed up and look incredible!
Sharon Yamamoto —Reply
Want to add that we ate some and these are the only truly New York style bagels we’ve had in many years. Beautiful crack of the crust when you bite and incredible chewy texture. Perfect on the first try! Thank you so much for this recipe! I haven’t gotten good bagels since 1987 when I moved to CA from NY, and then to TX and now CT. Now I will just make my own!
Mariah —Reply
Would whole wheat flour be suitable given the high protein? What would be the major differences? Thank you!
Janet Channing —Reply
I made these today & they came out not only looking fantastic but the taste is superb. My husband who is a bagel lover said they are the best. One thing I did differently was to use bagel moulds. I rolled the dough into 8 equal balls & then pressed them down on the moulds until ready to pop them into the simmering water. Thanks for the recipe..for bagels, it goes to the top of my list!
Baker Bettie —Reply
So glad you and your husband like the recipe! Thanks for the bagel mold tip! Sounds very handy.
Janet Channing —Reply
Bette, I have a question…have you ever made these with whole wheat bread flour?
Janet —Reply
I tried these with whole wheat bread flour & wasn’t too happy with the result. Will stick with plain bread flour.
Janet —Reply
I decided to test this recipe in my bread machine. After the sponge was ready I added it to the machine along with the flour & set it to knead for 15 minutes. Came out perfectly & I saved the strain on my wrists.
Baker Bettie —Reply
So glad it worked for you!
Vanessa —Reply
Can the sponge be made a day in advance? I would like to make them with my culinary students but I only have them 90 minutes a day. I normally use the recipe in On Baking but would to try yours.
Kathy —Reply
I love these bagels sooo much!. They are a family favorite, thank you. Is there a way to turn these into sourdough bagels?
Kathy —Reply
i would eat all of these.
