If you have ever dreamed of biting into a perfectly chewy, golden crusted bagel just like those iconic coffee shop treats, then this Easy New York Style Bagel Recipe is your new best friend in the kitchen. These bagels boast that unmistakable dense yet airy texture with a slight hint of sweetness and a shiny crust that comes from boiling before baking—a classic technique that transforms simple ingredients into a beloved morning staple. Whether you are a seasoned baker or giving bagel-making a go for the first time, this recipe delivers big flavor and that satisfying chew that makes New York bagels legendary.
Ingredients You’ll Need
This Easy New York Style Bagel Recipe uses straightforward ingredients that play a crucial role in achieving the authentic taste and texture. Each element works together—from the hearty bread flour giving structure, to the barley malt syrup adding that subtle sweetness and beautiful crust color.
- Bread flour: High-protein flour ensures a chewy, dense crumb that defines classic bagels.
- Warm water: Activates the yeast while maintaining the ideal dough temperature for fermentation.
- Active dry yeast: The magic ingredient that causes the dough to rise and develop flavor.
- Granulated sugar: Feeds the yeast and contributes a touch of sweetness to balance the flavors.
- Salt: Enhances the overall taste and strengthens the gluten network for perfect texture.
- Barley malt syrup or honey: Used in the boiling water to give bagels that signature glossy, caramelized crust.
- Toppings of choice: Everything seasoning, sesame seeds, poppy seeds, or your personal favorites add texture and flair.
How to Make Easy New York Style Bagel Recipe
Step 1: Activate the yeast
Begin by warming your water to a comfortable temperature—not too hot or it will kill the yeast. Stir in the sugar, sprinkle your yeast on top, and let it rest for 5 to 10 minutes until the surface is wonderfully foamy. This little foamy bubble bath means your yeast is alive and ready to give your bagels that perfect rise.
Step 2: Combine and knead the dough
Into the yeast mixture, add your bread flour and salt and mix everything together until the dough just starts coming together. Transfer to a floured surface or your mixer’s hook and knead for 8 to 10 minutes until smooth and elastic. This kneading step is essential for developing the gluten that makes your bagels chewy and able to hold shape during boiling.
Step 3: Let the dough rise
Place your dough into a lightly oiled bowl and cover it with a damp cloth or plastic wrap. Set it in a warm spot, and let it rise for about an hour, or until doubled in size. This rise sets the foundation for that soft interior crumb and develops the flavor complexity.
Step 4: Shape your bagels
Once the dough has doubled, punch it down to release excess air and divide it into eight equal pieces. Roll each piece into a smooth ball, then use your finger to poke through the center and gently stretch it into a ring shape. Let the shaped bagels rest for 10 minutes to relax the dough before boiling.
Step 5: Boil the bagels
Preheat your oven to 425°F (220°C). Bring a large pot of water to a rolling boil and stir in the barley malt syrup or honey. Boil your bagels, two or three at a time, for 1 to 2 minutes per side. This boiling process creates the signature chewy crust and shiny finish, so don’t skip it!
Step 6: Add toppings and bake
Remove the boiled bagels with a slotted spoon and place them on a parchment-lined baking sheet. While still wet, generously sprinkle your chosen toppings on each bagel to allow them to stick beautifully. Bake in the preheated oven for 20 to 25 minutes, until the bagels turn a deep golden brown shade that promises deliciousness.
Step 7: Cool before serving
Allow your freshly baked bagels to cool slightly on a wire rack to set the crust and make handling easier. This final step helps preserve the perfect texture inside and out.
How to Serve Easy New York Style Bagel Recipe
Garnishes
While the bagels are fantastic simply with butter or cream cheese, garnishes like smoked salmon, fresh tomato slices, red onion, or capers can elevate the experience. Adding fresh herbs or a spread of flavored cream cheese complements the traditional bagel flavors beautifully.
Side Dishes
This bagel pairs wonderfully with light, fresh sides such as fruit salad or a crisp green salad with lemon vinaigrette. For a heartier touch, serve alongside scrambled eggs or your favorite breakfast proteins to create a full meal.
Creative Ways to Present
Why not turn your homemade bagels into creative sandwiches? Fill them with deli meats, cheeses, and pickles for a lunchtime twist, or make mini bagel pizzas with tomato sauce and mozzarella for a playful snack. The possibilities with this Easy New York Style Bagel Recipe truly extend beyond breakfast.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store your bagels in a paper bag inside a bread box or loosely wrapped in a kitchen towel at room temperature for up to two days to maintain their chewiness without becoming soggy.
Freezing
To keep your bagels fresh longer, slice them in half and wrap each pair tightly in plastic wrap, then place them inside a freezer bag. Frozen bagels can last up to three months and are perfect for quick mornings when time is tight.
Reheating
The best way to enjoy your bagels after storage or freezing is to toast them lightly so the crust crisps up again while the inside remains soft and chewy. If frozen, thaw beforehand at room temperature or toast straight from the freezer with a little extra time.
FAQs
Can I use all-purpose flour instead of bread flour?
While you can substitute all-purpose flour, bread flour is preferred for its higher protein content, which creates the characteristic chewy texture of New York style bagels. Using all-purpose may yield a softer, less structured crumb.
Why do I need to boil the bagels before baking?
Boiling the bagels sets their crust quickly, which prevents them from rising too much in the oven and creates that classic shiny crust and chewy texture that distinguishes bagels from other breads.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough the night before and let it rise slowly in the refrigerator. Just bring it back to room temperature before shaping and boiling for best results.
What toppings work best for this Easy New York Style Bagel Recipe?
Traditional toppings like sesame seeds, poppy seeds, and everything seasoning are excellent choices. Feel free to get creative with garlic flakes, coarse salt, or even sweet options like cinnamon sugar for variety.
Is barley malt syrup necessary for boiling?
Barley malt syrup adds a subtle sweetness and helps develop that golden crust, but honey can be used as an alternative if you don’t have malt syrup on hand. Avoid skipping this step as it greatly enhances the bagel’s flavor and appearance.
Final Thoughts
There is something immensely rewarding about making your own bagels from scratch, especially when you can create that iconic New York style chew and crust right in your own kitchen. This Easy New York Style Bagel Recipe is both approachable and delicious, encouraging you to enjoy the process and the tasty results with family or friends. Trust me, once you try these warm, golden bagels fresh from the oven, you’ll be hooked and eager to experiment with toppings and flavors. So roll up your sleeves and get ready to enjoy bagel bliss!
Print
Easy New York Style Bagel Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 8 bagels
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This recipe guides you through the process of making classic New York Style Bagels at home, featuring a chewy crust and dense interior. The bagels are boiled briefly before baking to achieve their characteristic texture, topped with your choice of seasonings for a perfect breakfast or snack.
Ingredients
Dough Ingredients
- 4 cups bread flour
- 1 1/2 cups warm water
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 tablespoon granulated sugar
- 2 teaspoons salt
Boiling & Topping
- 1 tablespoon barley malt syrup (or honey)
- Toppings of choice (everything seasoning, sesame seeds, poppy seeds, etc.)
Instructions
- Activate Yeast: In a large bowl, combine the warm water with granulated sugar. Sprinkle the active dry yeast on top and let it sit for 5–10 minutes until the mixture becomes foamy, indicating that the yeast is active.
- Make Dough: Add bread flour and salt to the yeast mixture. Mix until a shaggy dough forms. Knead the dough either by hand or with a mixer for 8–10 minutes, until it becomes smooth and elastic.
- First Rise: Place the kneaded dough in a lightly oiled bowl. Cover the bowl and let the dough rise in a warm area for about 1 hour or until it has doubled in size.
- Shape Bagels: Punch down the dough to release air. Divide it into 8 equal portions. Shape each into a ball, then poke a hole through the center and stretch into a ring shape. Let the shaped bagels rest for 10 minutes.
- Preheat and Boil: Preheat your oven to 425°F (220°C). Meanwhile, bring a large pot of water to a boil and add the barley malt syrup or honey. Boil the bagels for 1–2 minutes on each side to achieve the chewy texture.
- Add Toppings: Remove bagels from boiling water and place them onto a lined baking sheet. While still damp, sprinkle your choice of toppings such as everything seasoning, sesame seeds, or poppy seeds.
- Bake the Bagels: Bake the bagels in the preheated oven for 20–25 minutes or until they turn a deep golden brown. Allow to cool slightly on a wire rack before serving.
Notes
- Barley malt syrup is traditional for boiling bagels but honey is an acceptable substitute.
- Boiling times affect chewiness; longer boil yields chewier bagels.
- Use bread flour for better gluten development and texture.
- Cool bagels completely before slicing to maintain structure.
- Store leftover bagels in an airtight container or freeze for longer storage.
