Make your favorite New York style bagels at home with this easy, reliable recipe. Customize with your preferred mix-ins and toppings to craft your perfect bagel.
I love starting the day with a warm, freshly baked bagel. Making them at home is more satisfying than buying them, and it lets you control ingredients while saving money. This New York style bagel recipe is straightforward and forgiving, so it’s great for bakers of all levels. The only fussy part is shaping the dough into smooth rounds, but imperfections won’t affect the flavor—slightly rustic bagels are still delicious.
If you plan to add toppings, brush the bagels with an egg wash so seeds and seasonings adhere. I like sesame and poppy seeds, but feel free to use whatever you prefer. For a whole wheat variation, substitute up to half of the bread flour with whole wheat flour. I haven’t tested the recipe with only whole wheat flour, so if you try that, please share how it turns out.
Great toppings and spreads for fresh New York style bagels:
- Jam
- Cream cheese
- Butter
- Lox
- Peanut butter
- Eggs and cheese
- Everything bagel seasoning
Pin this recipe for later if you don’t have time to bake now.
Recipe Card
New York Style Bagels Recipe
Ingredients
- 3 ½ cups (455 g) bread flour, plus extra for kneading
- 1 ½ teaspoons sea salt
- 2 teaspoons active dry yeast
- 1 ½ tablespoons sugar
- 1 ¼ cups (296 mL) very warm water
- 2–3 tablespoons oil (olive oil recommended)
- 1 egg plus 1 tablespoon cold water for egg wash (optional, for toppings)
Instructions
- In a medium bowl, combine the bread flour and sea salt.
- In a smaller bowl, add the active dry yeast and sugar. Pour in half the warm water and let sit for five minutes to proof. After it has foamed, stir until the yeast and sugar are fully dissolved.
- Make a well in the flour and pour in the yeast mixture and the remaining warm water. Mix until a round dough forms. The dough should be firm and slightly moist but not sticky.
- Flour your work surface and knead the dough for about 5–10 minutes, adding a bit more flour if needed, until the dough is firm and smooth.
- Lightly oil a large bowl, coat the dough with oil, then cover with a damp tea towel. Let rise in a warm place for about one hour.
- Punch down the dough to deflate it and let it rest for another 10 minutes.
- Divide the dough into 8 roughly equal pieces.
- Shape each piece into a ball by rolling it between your hand and the countertop.
- Dip a floured finger into the center of each ball and push through to form the bagel hole. Stretch the hole until it’s about half the diameter of the ball.
- Oil a baking sheet and place the bagels on it. Cover with the damp towel and let rise for 10 minutes.
- Bring a large pot of water to a gentle boil, then reduce to a simmer. Preheat the oven to 425°F (220°C).
- Carefully boil a few bagels at a time for 1–2 minutes per side. Remove with a slotted spoon and return to the prepared baking sheet.
- If using toppings, brush the bagel tops with the egg wash (1 egg beaten with 1 tablespoon cold water) and sprinkle seeds or seasonings immediately.
- Bake the bagels in the preheated oven for 18–20 minutes, until golden brown.
- Transfer to a wire rack to cool slightly before serving.