Homemade New York–Style Bagels
These homemade New York–style bagels are chewy on the inside, lightly crisp on the outside, and made entirely from scratch using one simple base dough. Once you master this recipe, you can easily create plain, onion, garlic, sesame, poppy seed, or other flavored bagels using the same method.
This is a dependable, old-fashioned bagel recipe — no shortcuts, no fancy ingredients, just good dough and a little patience.
Why Bagels Are Boiled Before Baking
Boiling bagels before baking is what gives them their signature chewy texture and glossy exterior. The brief dip in simmering water sets the outside of the dough, allowing the bagels to hold their shape and develop that classic New York–style bite once baked. Skipping this step would result in bread rolls rather than true bagels.
Flavor & Topping Ideas
This base dough works beautifully for a variety of bagel flavors. After brushing with egg white, try topping your bagels with:
- Sesame seeds
- Poppy seeds
- Dried onion flakes
- Garlic flakes
- Everything bagel seasoning
You can also mix small amounts of dried herbs or spices directly into the dough for subtle flavor variations.
Make-Ahead, Storage & Freezing
Homemade bagels store and freeze very well.
- Room temperature: Store cooled bagels in an airtight container for up to 2 days.
- Refrigerator: Not recommended, as it dries them out.
- Freezer: Slice cooled bagels in half and freeze for up to 3 months.
To reheat, toast frozen bagels directly from the freezer or warm whole bagels in a low oven until heated through.
Troubleshooting Tips
- Dough feels too stiff: Add water one tablespoon at a time while kneading.
- Bagels lost their shape: Make sure the dough has rested before boiling.
- Pale bagels: Brush generously with egg white and bake until fully golden.
- Dense texture: Ensure the dough has fully risen before shaping.
Homemade New York–Style Bagels
Ingredients
Method
- Add the yeast to the warm water and stir gently to distribute. Let sit for a few minutes to hydrate the yeast.
- Add the yeast and water mixture to the bowl containing the flour and salt. Mix with a spoon or spatula until the dough begins to come together.
- Transfer the dough to a work surface and knead for 10–15 minutes, until smooth and elastic.
- If using a stand mixer, knead with a dough hook for about 5 minutes.
- Once the dough is smooth, add the olive oil and knead again until fully incorporated and the dough is soft but still firm.
- Place the dough into a greased bowl. Cover and allow to rise for 2 hours, or until doubled in size.
- Punch down the dough and divide it into 100 g portions. Shape each portion into a smooth ball.
- Place the dough balls onto a lightly floured tray, cover, and allow them to rise for 30 minutes.
- Using a sharp object such as a large piping tip or knife, punch a circular hole through the center of each dough ball to form the bagels.
- Bring a large pot of water to a gentle simmer. Dip each bagel into the simmering water for about 40 seconds, then remove and allow excess water to drip off.
- This step is essential for developing the classic chewy bagel texture.
- Place the boiled bagels onto a baking sheet lined with parchment paper. Brush the tops with beaten egg white. Add desired toppings such as sesame seeds or poppy seeds.
- Bake in a preheated oven at 220°C (430°F) for about 18 minutes, or until the bagels are a deep golden brown.
- Remove the bagels from the oven and allow them to rest for 10 minutes, until cool enough to handle. Carefully loosen them from the parchment paper and cool completely on a wire rack.
Notes
- Bagel dough should be firm, not sticky — add flour a tablespoon at a time if needed.
- Boiling is essential for authentic texture; do not skip this step.
- Egg white wash gives bagels a classic shine and helps toppings stick.
- Bagels freeze well once fully cooled.
