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New York Style Bagels

New York Style Bagel Recipe

This New York Style Bagel Recipe is so easy to make and makes the best bagels! These bagels have a deliciously chewy texture and are the perfect vessel for any topping. They are made with yeasted dough and boiled before baking in the oven. That gives them the perfect texture! These bagels are so much better than store-bought, and bakeries too!

I have to admit that I don’t eat bagels very often, but sometimes I just crave a bagel slathered with cream cheese. I especially craved this combination while being pregnant. Since I prefer making most of my bread at home, I decided to come up with an easy bagel recipe. Now I can make them whenever I get a craving.

Another great thing about making your bagels at home is that you can control the ingredients that go into them! The ingredients are extremely basic and usually items that you’ll have in your pantry. You can make them organic and add any flavors and toppings you like!

Soft Pretzel Recipe

Bagels and soft pretzels are very similar in their ingredients and preparation but are just as easy to make. After you try out this recipe, you should try my Homemade Soft Pretzel Recipe too.

Bagel Ingredients

Ingredient Notes

Since the ingredients in this recipe are so simple, there isn’t a lot of notes. However, one of my important notes is about the yeast you use.

Yeast is a huge factor in how the d turns out. If you’re using a yeast that isn’t that strong or isn’t a good brand, your bread may not turn out. That’s why I always use Redstar Active Dry Yeast or RedStar Platinum Yeast. It’s been my faithful brand for years, and I’m always confident in how my bread will proof and taste.

Also if you’re concerned about how if your yeast may be too old you can test it. Just warm 1/4 cup water in a bowl, then add 1 tsp of sugar and 1/2 tsp of yeast. If it bubbles after a few minutes it is still good to use.

Bagel Making Equipment

  • Stand Mixer with dough attachment
  • Measuring cups and spoons
  • Large mixing bowl
  • Large pot
  • Slotted spatula
  • Large baking sheet

Recipe Notes

  • If you’re kneading the dough by hand, it will take longer than 10 minutes. Look for the same texture as described in the recipe.
  • Make sure to use a large pot when boiling the bagels, and don’t place too many in the pot. I recommend 3 at a time.
  • Store the bagels in an airtight container or plastic bag for up to 3 days at room temperature. They will last about a week in the fridge, but they will dry out quickly.
  • Freeze the bagels after they have cooled to room temperature. Place in two ziplock freezer bags, and defrost at room temperature when you’re ready to eat them.
New York Style Bagel Recipe
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New york style bagels

New York Style Bagels

Alyssa
These bagels are simple to make, yet taste like a classic bagel you can get in new york, or any bagel shop. They have a deliciously chewy texture, and create the perfect vessel for any topping you like!
5 from 7 votes
Prep Time 35 mins
Cook Time 25 mins
Proofing Time 1 hr
Total Time 2 hrs
Course Breakfast
Cuisine American
Servings 8
Calories 208 kcal

Equipment

  • Stand Mixer with dough attachment
  • Measuring cups and spoons
  • Large mixing bowl
  • Large pot
  • Slotted spatula
  • Large baking sheet

Ingredients
  

  • 2 teaspoons Active dry yeast
  • 1 ½ tablespoons Turbinado sugar
  • 1 ¼ Cups Warm water 100 degrees F.
  • 3 ½ Cups Unbleached all-purpose flour
  • 1 ½ teaspoons Fine sea salt

Instructions
 

  • Pour the warm water, yeast, and sugar into the bowl of a stand mixer and let it sit for 5 minutes. The yeast should be bubbling at this point.
  • Add in flour and salt. Knead the dough using the dough hook attachment for 10 minutes at low speed. When it's finished, the dough shouldn't stick to the bowl and should be smooth. If the dough is too sticky add a little bit more flour.
  • Grease a large mixing bowl with non-stick baking spray, and transfer the dough to the bowl. Cover with plastic wrap and let it proof in a warm place for 1 hour.
  • Preheat oven to 425° F and put a large pot of water on to boil. You'll need about 5 inches of water.
  • Punch down dough and let it rest 10 minutes.
  • Divide the dough in half, and then each half into fourths. You’ll have 8 dough balls.
  • On a lightly floured countertop roll each dough into a tight ball.
  • With a floured thumb, jab a hole into the middle of each ball and stretch the dough until the hold is about twice the width of the thickness of the bagel, about 1½ inches in diameter.
  • Shape all bagels and then add as many will fit comfortably into your pot of gently boiling water. Boil bagels for 1 minute on each side. Use a slotted spoon to flip the bagels in the water.
  • Remove bagels and place them on a greased or parchment-lined baking sheet. Bake for 20-25 minutes, or until golden. Cool completely before serving.

Notes

  • If you’re kneading the dough by hand, it will take longer than 10 minutes. Look for the same texture as described in the recipe.
  • Make sure to use a large pot when boiling the bagels, and don’t place too many in the pot. I recommend 3 at a time.
  • Store the bagels in an airtight container or plastic bag for up to 3 days at room temperature. They will last about a week in the fridge, but they will dry out quickly.
  • Freeze the bagels after they have cooled to room temperature. Place in two ziplock freezer bags, and defrost at room temperature when you’re ready to eat them.
Keyword Bagels, Homemade Bagels, New York Bagels

17 thoughts on “New York Style Bagel Recipe”

  1. I’m like you. I don’t eat bagels often, but ever so often I love a great one slathered with strawberry cream cheese. I’m excited to try to make these.

  2. 5 stars
    These look like bagels from the bakery! I have never made homemade bagels and always thought it was too daunting, but it really doesn’t seem too hard. I will have to get my hands on some good yeast!

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