Authentic New York Style Bagels – Easy Homemade Recipe

If you’ve ever had a true New York-style bagel, you know there’s nothing quite like it, chewy on the inside, golden and slightly crisp on the outside, and full of that classic flavor that just hits differently. In today’s post, I’ll show you how to make authentic New York-style bagels right at home, no fancy equipment, no complicated ingredients, just a simple step-by-step recipe that delivers amazing results. Whether you like them plain, with everything seasoning, or loaded with cream cheese, once you try these, you’ll never want store-bought bagels again. Let’s get started!

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Equipment Needed

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  • Large mixing bowl
    For mixing and kneading the dough.
  • Kitchen scale (recommended)
    Measuring by weight gives the most accurate results, especially for flour.
  • Measuring spoons
    For salt, sugar, and yeast.
  • Wooden spoon or dough hook
    To mix the dough – or use your hands if you prefer.
  • Kitchen towel or plastic wrap
    To cover the dough while it rises.
  • Baking tray
    Lined with parchment paper for baking the bagels.
  • Large pot
    For boiling the bagels before baking.
  • Slotted spoon or skimmer
    To safely remove the bagels from boiling water.
  • Wire rack (optional but helpful)
    To let the bagels cool evenly after baking.
  • Hand or stand mixer for easier kneading
  • Topping bowls if you’re using seeds, cheese, or spices

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Ingredients (makes for Bagels)

• 350 g white bread flour
• 5 g dry yeast
• 200 ml warm water
• 20 g sugar
• 5 g salt

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Step-by-Step Instructions

Step 1: Activate the yeast

In a bowl, mix the warm water (not hot!) with the sugar and yeast. Let it sit for about 5–10 minutes until it becomes foamy.

Step 2: Make the dough

Add the flour and salt to the yeast mixture. Mix everything together until a dough forms. Knead for about 8–10 minutes by hand (or 5–6 minutes with a dough hook) until smooth and elastic.

Step 3: First rise

Form the dough into a ball and place it in a lightly oiled bowl. Cover with a clean towel or plastic wrap and let it rise in a warm place for about 1 hour, or until doubled in size.

Step 4: Shape the bagels

Punch down the dough and divide it into 6–8 equal pieces. Roll each piece into a ball. To shape into bagels:

Use your finger to poke a hole in the center of each ball, then gently stretch the hole until it’s about 3–4 cm wide. The hole will shrink during baking.

Step 5: Second rise

Place the shaped bagels on a baking sheet lined with parchment paper. Cover with a towel and let them rest for 20–30 minutes.

Step 6: Boil the bagels (important step!)

Bring a large pot of water to a boil. You can add 1 tablespoon of sugar or honey to the water (don’t skip this step – it gives the bagels a shiny crust).

Boil each bagel for about 30–45 seconds per side, then remove and drain on a wire rack or paper towel.

Step 7: Add toppings (optional)

While still damp, you can sprinkle your bagels with toppings like:

Sesame seeds Poppy seeds Everything bagel seasoning Coarse salt

Step 8: Bake

Preheat your oven to 200 °C (390 °F). Bake the bagels for 20–25 minutes, or until golden brown.

Step 9: Cool and enjoy

Let the bagels cool on a wire rack. Enjoy them plain, toasted, or with your favorite toppings!

Tips and Tricks

• Let the steak come to room temperature
• Take the steak out of the fridge 30 minutes before cooking. It cooks more evenly and develops a better sear.
• Use a hot pan—really hot
• A properly preheated pan gives you that golden-brown crust. If it’s not sizzling as soon as the steak hits the pan, it’s not hot enough.
• Resting = Juiciness
• Let the steak rest under foil after cooking. This helps retain the juices and keeps the meat tender when sliced.
• Use pasta water like a sauce secret weapon
• Don’t skip the pasta water—it helps emulsify the sauce, making it silky and perfectly clingy without needing flour or starch.
• Melt the cheese off the heat if needed
• If your sauce gets too hot, the cheese can turn stringy. You can take the pan off the heat briefly to gently melt the pizza cheese for a smoother texture.
• Balance your salt last
• Always taste the finished sauce after adding the cheese and pasta water—both contain salt, so season carefully at the end.

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Variations

1. Everything Bagels
A mix of sesame seeds, poppy seeds, dried garlic, dried onion, and coarse salt. Press the mixture onto the bagels right after boiling.


2. Cinnamon Raisin
Add 1–2 teaspoons of cinnamon and a handful of raisins to the dough before kneading. You can also sprinkle a little cinnamon sugar on top before baking.


3. Cheese Bagels
Top your bagels with shredded cheddar, gouda, or mozzarella right before baking. For extra flavor, mix cheese into the dough, too.


4. Sesame or Poppy Seed
A classic topping – simple and nutty. Just press the seeds onto the damp, boiled bagels.


5. Jalapeño & Cheddar
Add sliced jalapeños and grated cheddar on top before baking for a spicy, savory twist.


Bonus idea: Try sweet toppings like chocolate chips, blueberries, or even a glaze after baking for a dessert-style bagel.