Best New York Bagels

Our easy homemade bagels recipe proves that you can make these chewy bagels in your own kitchen with only a few basic ingredients and baking tools that taste like they came out of a New York Bakery!.

When my kids were little these were a once-a-week staple in our home but that was when we still lived in Central New York and until we visit New York City we never knew the difference.

Our bagels are made with bread flour that creates the perfect chewy texture.

We've taste-tested lots of bagels and always come back to the New York-style water bagels, which are easy to make delicious soft a little chewy, and perfect when toasted.

These easy step-by-step instructions will keep you from ever buying them again, they are so delicious.

Scroll down to the printables recipe card and read the tips first they will help produce the best results.

Step by Step to Making the Perfect N.Y. Bagels

1. mix the dough
2. let it rise for around 1 hour
3. punch down and shape the dough into 8 balls
4. make the hole in the center and let it rest for 10 minutes
5. boil water with sugar
6. boil the bagels for 30 seconds on each side
7. remove with a slotted spoon
8. place on the baking sheet and add toppings
9. bake for around 20 minutes

A bagel is an iconic New York food.


It's a  circular round yeast-risen dough, with a hole in the middle, savory, crunchy on the outside, and chewy on the inside.


The bagel dough can have additions in dough before baking or topped with seasonings.


Traditionally bagels are served with a topping after baking with cream cheese and salmon smoked fish.


Most bagels ordered are known as breakfast items but can be eaten at brunch or lunchtime.

Tips for making the best N.Y. Bagels

• Adding some baking soda to the water makes it more alkaline, this creates the bagels to have a pretzel-like quality that contributes to their chewiness. Just one teaspoon helps the bagels develop a shiny, top as they bake. Always keep the water bath at a constant simmer.
• when dissolving yeast use an instant-read thermometer to ensure the water temperature isn't higher than 110 degrees which is optimal
• use your thumb to create a hole in the center and gently stretch the dough to form a bagel shape. The hole should be about 1.5 to 2 inches in diameter
• always add the toppings after you've boiled the bagels in sugar water
• to ensure the toppings stick on the top of the bagels use a beaten egg or egg whites before baking, brush it lightly with egg wash

Mix In's or Toppings

1. Toppings Before Baking:
2. Everything Bagel Seasoning
3. Sesame Seeds
4. Cinnamon and sugar
5. Dried Onions
6. Cheeses IE Asiago or Cheddar on top
7. Toppings After Baking:
8. Strawberries,chocolate-hazelnut spread, chopped hazelnuts
9. Cinnamon cream cheese, apple
10. Smoked salmon, cream cheese, dill
11. Egg, cheese
12. Tomato, onion, cream cheese, avocado
13. Marinara, chicken, mozzarella
14. Additions to the Dough Before Baking
15. Dried or fresh fruits IE blueberries, raspberry
16. Cinnamon and Raisins

Bagel Serving Ideas

• Cream Cheese and Lox: Add softened cream cheese to the bagel and top it with slices of smoked salmon (lox), along with some thinly sliced red onions and capers
• Everything Bagel: Sprinkle a mixture of poppy seeds, sesame seeds, dried garlic, dried onion, and coarse salt on top of the bagel. This is sold in a jar premixed
• Plain with Butter or Jam: Add peanut butter while still warm with your favorite jams
• Avocado and Tomato: Slice ripe avocado and fresh tomatoes and place them on the bagel. Drizzle with a good grade olive oil, sprinkle salt and pepper, and balsamic vinegar with freshly chopped basil leaves.
• Bacon and Egg: Make a breakfast sandwich. Scramble an egg, add crispy bacon and a slice of provolone cheese
• Veggie Delight: Spread a layer of olive, regular, or other flavored hummus, or try cream cheese on the bagel, then top it with your choice of fresh finely diced vegetables such as cucumber, bell peppers, cherry tomatoes, and lettuce.
• Nutella and Banana: Spread Nutella on the bagel and add sliced bananas on top for an extra crunch add some granola or nuts

Tips

1. Roll them into rounds tightly so no air pockets are in the dough by squeezing and rolling tightly
2. Water bath makes the sheen and the perfect outer shine comes from this method
3. After it's mixed let it rest in a warm place covered for the best results
4. Only boil them for 30 seconds the longer you cook them the chewier the bagel gets
5. while rising cover with warm wet dish towels
6. use egg wash or egg whites to adhere toppings before baking the bagels
7. use a floured finger when making the hole in the center and try not to rip them apart

Best New York Style Bagels Pin for later

Try Some Other Hometown Recipes We Love From Central NY

Tomato Pie


Manny's Cheesecake


Copycat Oscugnizzo New York Pizza


Chicken Riggies

Homemade Bagels

We all know bagels are easy to buy instead of making at home, but one bite and you'll find these to be scrumptious and worth the time they take.


It might take a few times to get the bagels looking great but you'll get it with practice so keep going, it took me quite a few times to get that shaped right!

Best New York Style Bagels

Yield: 12

Author: Claudia Lamascolo

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

New York water bagels are easy to make in your own kitchen delicious round bread that is better than the bakery!

Ingredients

• 1 1/4 cups lukewarm water
• 1 package yeast
• 1 1/2 teaspoons salt
• 4 1/2 teaspoons granulated sugar
• 3 1/2 cups bread flour and more rolling ( I have also used all-purpose they will produce a different but still delicious texture)
• Water for boiling plus 3 tablespoons of sugar
• Toppings: you will need 1 egg white or 1 whole egg beaten to adhere to the toppings : (ie: sesame seeds, caraway seeds, herb, and garlic use 1 teaspoon mixed herbs along with 1 teaspoon dried onion or granulated garlic) or add Asiago cheese before baking, just on tops of the dough
• Note: egg wash is not needed if you are using a topping of cinnamon and sugar as it will stick without it.
• For Cinnamon Raisin or the use of other fresh and dried fruits: Add 1/4 cup raisins and 1 1/2 to 2 teaspoons cinnamon added in the sugar/salt stage of this recipe.

Instructions

1. Add 1/2 cup of warm water (110 degrees) and yeast with sugar together and sit for 5 minutes.
2. Make a well with flour and salt and add the rest of the water.(3/4 cup you may need more depending on where you live)
3. By Hand: Knead for 10 minutes, dough should be firm but a little moist, (add a few more tablespoons of warm water if too dry).
4. Note: If you have an industrial mixer mix on high for 3 minutes and then on low for 2 minutes.
5. Cover with a dampened towel and let rise for 1 hour or until doubled in size.
6. Punch down and let rest for around 10 minutes.
7. Roll dough onto a floured board into small balls approximately 8 to 10 pieces.
8. Place a floured finger in the center and stretch a 1/2 diameter hole as necessary.
9. Put them on a cookie sheet that has been oil sprayed or onto parchment paper. Cover again with a damp towel for 10 minutes.
10. Preheat oven to 425 degrees.
11. Bring a large saucepan of water (around 3 quarts) to a boil with 3 tablespoons of sugar.
12. Drop one bagel at a time in the boiling water, (don't crowd them) cooking for 30 seconds on each side, (1 minute on each side for chewier bagels).
13. Remove with a slotted spoon and place on a parchment-lined cookie sheet.
14. Brush with egg whites and sprinkle with whatever topping you choose or just brush them making them plain as we like them.
15. Bake in a 425-degree hot oven for 15 to 20 minutes or until golden browned.
16. Note: you can make this dough, shape it into rings and freeze it, thaw it overnight, and then boil them to make it fresh anytime.
17. Eat them within 2 days or freeze them for the freshest results. Also when storing place in a paper bag lined with wax paper.

Notes:

Mix In's or Toppings

1. Toppings Before Baking:
2. Everything Bagel Seasoning
3. Sesame Seeds
4. Cinnamon and sugar
5. Dried Onions
6. Cheeses IE Asiago or Cheddar on top
7. Toppings After Baking:
8. Strawberries,chocolate-hazelnut spread, chopped hazelnuts
9. Cinnamon cream cheese, apple
10. Smoked salmon, cream cheese, dill
11. Egg, cheese
12. Tomato, onion, cream cheese, avocado
13. Marinara, chicken, mozzarella
14. Additions to the Dough Before Baking
15. Dried or fresh fruits IE blueberries, raspberry
16. Cinnamon and Raisins

Tips

1. Roll them into rounds tightly so no air pockets are in the dough by squeezing and rolling tightly
2. Adding some baking soda to the water makes it more alkaline, this creates the bagels to have a pretzel-like quality that contributes to their chewiness. Just one teaspoon helps the bagels develop a shiny, top as they bake. Always keep the water bath at a constant simmer.
3. Water bath makes the sheen and the perfect outer shine comes from this method
4. After it's mixed let it rest in a warm place covered for the best results
5. Only boil them for 30 seconds the longer you boil the chewier the bagel gets
6. while rising cover with warm wet dish towels
7. use egg wash or egg whites to adhere toppings before baking the bagels

Nutrition Facts

Calories

339.68

Fat (grams)

6.72

Sat. Fat (grams)

2.55

Carbs (grams)

63.96

Fiber (grams)

3.40

Net carbs

60.56

Sugar (grams)

22.31

Protein (grams)

7.00

Sodium (milligrams)

443.76

Cholesterol (grams)

32.61

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