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A stack of artisanal homemade bagels, golden brown and perfectly baked.

Authentic New York-Style Homemade Bagels

Learn how to make authentic New York-style bagels at home with this detailed recipe. These bagels are chewy on the inside and crispy on the outside, perfect for breakfast or a snack.
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 21 hours
Servings: 8 bagels
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Dough
  • 1.5 cups Warm Water around 105-115°F / 40-46°C
  • 2.25 teaspoons Active Dry Yeast one standard packet
  • 2 tablespoons Granulated Sugar or Barley Malt Syrup barley malt syrup recommended for authenticity
  • 4.5 – 5 cups All-Purpose Flour or Bread Flour use bread flour for chewier texture
  • 2 teaspoons Salt
For Boiling
  • Large Pot of Water As needed for boiling
  • 1 teaspoon Baking Soda optional, for deeper color and chew
  • 1-2 tablespoons Barley Malt Syrup or Honey
For Toppings (Optional)
  • Egg Wash 1 egg yolk whisked with 1 tablespoon water
  • Toppings Sesame Seeds, Poppy Seeds, Everything Bagel Seasoning, Dried Garlic/Onion Flakes

Equipment

  • Large mixing bowl
  • Stand mixer (optional)
  • Dough hook (if using stand mixer)
  • Plastic wrap
  • Lightly oiled bowl
  • Lightly floured surface
  • Lightly floured baking sheet or parchment-lined sheet
  • Large pot
  • Slotted spoon
  • Wire rack

Method
 

Step 1
  1. Combine warm water, yeast, and sugar/malt syrup in a large bowl, then let it sit for 5-10 minutes until foamy to activate the yeast.
Step 2
  1. Add flour and salt to the yeast mixture and knead the dough with a stand mixer for 8-10 minutes or by hand for 10-15 minutes until it is smooth and elastic.
Step 3
  1. Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm spot for 60-90 minutes until it has nearly doubled in size.
Step 4
  1. Gently punch down the dough and divide it into 8-12 equal pieces, then roll each piece into a smooth ball.
Step 5
  1. Shape the bagels by poking a hole in the center of each ball and stretching it to 1-1.5 inches in diameter, or by rolling each piece into a 10-12 inch rope and joining the ends to form a ring.
Step 6
  1. Place the shaped bagels on a lightly floured or parchment-lined baking sheet, cover them loosely, and refrigerate for at least 12 to 24 hours.
Step 7
  1. Preheat your oven to 425°F (220°C) and bring a large pot of water to a rolling boil, adding baking soda and malt syrup/honey if desired.
Step 8
  1. Carefully drop 2-3 bagels into the boiling water at a time and boil for 30-60 seconds per side (up to 2 minutes for chewier bagels), then remove with a slotted spoon and drain.
Step 9
  1. Brush the boiled bagels with an egg wash and sprinkle with desired toppings if using, then bake for 18-25 minutes until deeply golden brown, flipping halfway if needed.
Step 10
  1. Transfer the baked bagels to a wire rack and allow them to cool completely before slicing and serving.

Notes

For the best New York-style bagels, do not skip the cold proofing step. It helps develop the flavor and creates the characteristic chewy texture. You can prepare the dough the day before and bake fresh bagels in the morning!