New York-Style Homemade Bagels – Chewy, Fresh & Improved Recipe
Ultimate Homemade Bagels: A Step-By-Step Guide
Create bakery-style bagels at home with a chewy interior and golden crust. This straightforward recipe uses simple ingredients and minor technique tweaks for perfect results every time.
Ingredients
Method
- In a large bowl or stand mixer, stir together yeast, flour, salt, brown sugar, and warm water. Mix until a firm dough forms.
- Knead by hand on a lightly floured surface or with the mixer’s dough hook for 8–10 minutes until the dough is smooth and elastic.
- Lightly oil a bowl, place the dough inside, cover, and let rise in a warm spot for 1–1½ hours, until noticeably puffy.
- Turn the dough out, divide into eight equal pieces (about 4 oz. each), and roll into tight balls. Rest 20 minutes to relax the gluten.
- Poke a hole through each ball’s center with your thumb, then gently stretch to a 1½–2″ ring. Place on parchment-lined baking sheets.
- Preheat oven to 425°F (220°C). Meanwhile, bring 2–3 quarts of water, brown sugar, and granulated sugar (or honey) to a simmer in a wide pot.
- Boil 3–4 bagels at a time for 1 minute per side, gently turning once. Drain on a wire rack.
- Whisk egg white and water, brush each bagel top and sides, and sprinkle with chosen toppings.
- Bake 20–25 minutes until glossy and golden. Transfer to a cooling rack immediately to avoid sticking.
Nutrition
Calories: 250kcalCarbohydrates: 51gProtein: 8gFat: 1gSaturated Fat: 1gSodium: 598mgFiber: 2gSugar: 6g
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Ultimate Homemade Bagels: A Step-By-Step Guide
Turn your kitchen into a bagel shop! These chewy-centered, golden-crusted bagels are easier than you think and endlessly customizable.
Why You’ll Love This Recipe
- Quick, no-starter dough that’s beginner-friendly.
- Perfectly chewy texture thanks to a brief water bath.
- Freeze-and-reheat friendly—make in bulk.
- Endless topping possibilities to suit any craving.
Ingredients*
- 1 tbsp instant or rapid-rise yeast
- 4 cups bread flour
- 2 tsp salt
- 1 tbsp brown sugar
- 1½ cups warm water (about 110°F)
- 2–3 quarts water for boiling
- 2 tbsp brown sugar (to sweeten the bath)
- 1 tbsp granulated sugar or honey (for the bath)
- 1 large egg white + 1 tbsp water (egg wash)
- Optional toppings: sesame seeds, everything bagel seasoning, grated Parmesan, coarse salt, cinnamon sugar
Step-By-Step Instructions
- Combine yeast, flour, salt, brown sugar, and warm water in a bowl or mixer until a firm dough forms.
- Knead by hand on a floured surface or with a mixer’s dough hook for about 8–10 minutes, until smooth.
- Place dough in a lightly oiled bowl, cover, and let rise at room temperature for 1–1½ hours, until puffy.
- Punch down, divide into 8 equal pieces, roll each into a ball, and let rest 20 minutes.
- Shape: poke your thumb through center, gently stretch to form a 1½–2″ hole, and arrange on parchment‐lined sheets.
- Preheat oven to 425°F. Meanwhile, simmer the boiling water with brown sugar and granulated sugar (or honey).
- Boil bagels in batches of 3–4 for 1 minute per side, then drain on a rack.
- Brush each with egg wash, sprinkle toppings, and bake 20–25 minutes until golden and glossy.
- Cool on a rack immediately to prevent sticking.
Special Tips from the Pro
- For extra shine, add 1 tsp malt syrup to the boiling bath.
- If you don’t have a mixer, fold and slap the dough on a clean countertop for effective hand-kneading.
- To freeze, cool completely, then flash-freeze on a tray before bagging—prevents sticking.
- Struggling with a tight hole? Stretch gently after boiling; hot dough is more pliable.
Recipe Notes
Scaling Up: To make 12 bagels, use 1½ tbsp yeast, 6 cups flour, 1 tbsp salt, 1 tbsp sugar, 2¼ cups water.
Flavor Swap: Replace brown sugar in the dough with maple syrup for a subtly sweet twist.
Servings: 8 bagels | Prep: 2h 35m | Cook: 25m | Total: 3h
Recipe Source: adapted from King Arthur Flour.
