Homemade New York-Style Bagels (2025)

This post may contain affiliate links. Please read our disclosure policy.

This New York-style bagel recipe is easy to prepare and fun to make. You only need a few simple ingredients to enjoy delicious, fresh, chewy homemade bagels with tons of fillings and toppings every day.

These homemade bagels are glazed, crisp, chewy, and delicious—just like the classic New York bagels. While this recipe is not super quick, the method is simple, and there is a ton of hands-off time. The most magical factor of this New York-style bagel recipe is the boiling step—it allows the outside of the bagel to “set” before it’s baked, creating a thick, chewy crust and keeping the interior softer.

The resulting bagels taste fresher and are cheaper to make with a few pantry staples you might already have in your kitchen. Best of all, they are freezer-friendly and can be toasted from frozen – perfect for a quick morning treat!

Ingredients

• White bread flour: High-protein flour, like bread flour, will produce chewy bagels.
• Yeast: I used fresh yeast; however, you can also use active dry yeast.
• Sweetener: Sugar is needed to activate the yeast and for the poaching liquid. I used maple syrup in the yeast and cane sugar for poaching. However, you can use a liquid sweetener (barley malt syrup, maple) or granulated sugar of your choice.
• Water: Use lukewarm water (105-115ºF/40-46ºC) to activate the yeast.
• Oil: Use any neutral-flavored oil.
• Salt
• Egg: I use an eggwash for glazed, shiny bagels. You can also use neutral oil or milk or omit it entirely.
• Bagel toppings: There are tons of ways to customize and “top” the bagels: everything bagel seasoning, poppy seeds, sesame seeds, flaky salt, garlic or onion flakes, a little parmesan, or even cinnamon sugar.

How to make New York-style bagels

Prepare the dough: First, prepare the yeast mixture by adding the yeast, warm water (between 40-46ºC/105-115ºF), and maple syrup to a bowl. Mix until the yeast has dissolved completely. Then set aside to activate for five minutes – during this time, it should bubble up and become slightly frothy.

Knead the dough: Sift the flour and salt in a large bowl and add the yeast mixture. Then knead the dough until it becomes smooth and elastic. Once kneaded, shape the dough into a large ball by folding over the edges to the underside, creating a smooth round top.

If the dough is a bit dry, add a tiny bit more water. Keep in mind that the humidity/climate, altitude, and even the type and brand of flour can affect how much liquid you need in the dough.

Rest the dough: Lightly oil the outside of the dough with your hands and place it in an oiled bowl. Cover the bowl with a kitchen towel (or clingfilm), and then set it aside to rest for 1 hour in a warm area (such as inside your switched-off oven).

Divide the dough: Once rested, the dough should have doubled in size. At this point, you need to deflate it with light kneading for 30 seconds or so.Then, divide the dough into 13 pieces. For perfectly uniform bagels, weigh each piece with a scale. They should be around 3.5 oz each (100 g) or whatever the weight of your dough ball is divided by 13.

Roll each piece into a ball and place them on a tray covered with a damp kitchen towel. Set the tray aside for 10-15 minutes to rest the dough once more.

Shape the bagels: Press a finger or thumb into the center to create a hole in the ball and spin it lightly. If you want a more pronounced hole, spin the bagel lightly around your finger/s to get a 1.5- to 2-inch hole (it will get smaller during the rest of the making process and can close up if you’re not careful).

Once shaped, set the bagels back under the kitchen towel and leave for a further 10 minutes.

Boil the bagels: While the bagels rest, bring a large pot of water and the cane sugar to a boil, mixing well so the sugar is fully dissolved. Once it begins to boil, reduce the heat to a simmer.

Once the bagels have rested, gently lower them into the simmering water with a skimmer or slotted spoon. Make sure to do just a few at a time, not overcrowding the pan (as they increase in size while boiling). Then poach for 20 seconds on each side.

You can increase the poaching time to 1 minute for chewier results or even 2 minutes for a denser, chewier bagel. Never do less than 20 seconds per side, though, and I wouldn’t recommend more than 2 minutes per side.

Place the poached bagels onto a prepared baking tray (lightly oiled or covered with parchment paper), leaving at least an inch between them.Repeat with all the bagels.

At this point, you can preheat the oven to 4750ºF/240ºC.

Add the toppings: Brush the bagels with the egg wash and sprinkle with your topping of choice. I used a combination of seeds on their own and everything bagel seasoning for my batch.

Bake the bagels: Bake in the oven at 4750ºF/240ºC bake for 10 minutes. Then spin the tray so the front bagels are now at the back of the oven, and bake for a further 6-10 minutes until they are uniformly golden brown.Keep an eye on the bagels to ensure that they don’t burn.

Once ready, allow them to cool slightly, and then they are ready to enjoy!

Serve and enjoy: I use these New York bagels interchangeably with standard bread slices for sandwiches, burgers, and whatever toppings I’m in the mood for.You can add butter or cream cheese to them, add smoked salmon for lox bagels, make avocado-egg toast, and more.

If you try this New York-style bagel recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!