Make your favorite New York-style bagels at home with this easy, reliable recipe. Customize with your preferred toppings and mix-ins to create the perfect bagel.
I love starting the day with a warm, freshly baked bagel. While store-bought bagels are convenient, baking them at home is more satisfying, cost-effective, and lets you control ingredients and flavor. This New York-style bagel recipe is straightforward and forgiving, so even if you’re new to bread baking it’s easy to get great results.
For toppings to stick, brush the bagels with an egg wash before sprinkling seeds or seasonings. I like sesame and poppy seeds, but you can use everything bagel seasoning, coarse salt, or even oats. To make whole wheat bagels, substitute half of the bread flour with whole wheat flour; I haven’t tested a 100% whole wheat version, so if you try it, note that the texture and rise may differ.
Great things to enjoy with fresh New York-style bagels:
- Jam
- Cream cheese
- Butter
- Lox
- Peanut butter
- Eggs and cheese
- Anything you love!
Don’t have time to make these now? Pin this recipe for later.
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New York Style Bagels Recipe
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Ingredients
- 3 ½ cups 455 g bread flour, plus extra for kneading
- 1 ½ teaspoon sea salt
- 2 teaspoons active dry yeast
- 1 ½ tablespoons sugar
- 1 ¼ cup 296 mL very warm water
- 2 – 3 tablespoons oil I use olive oil
- 1 egg plus 1 tablespoon cold water for the egg wash optional
Instructions
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In a medium bowl, combine the bread flour and sea salt.
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In a smaller bowl, mix the active dry yeast and sugar, then add half the warm water. Let it sit for about five minutes to proof. Once bubbly, stir until dissolved.
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Make a well in the flour, pour in the yeast mixture and the remaining water, and mix until a round dough forms. The dough should be firm and moist but not overly sticky.
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Flour your countertop and knead the dough for 5–10 minutes, adding extra flour as needed until the dough is smooth and firm.
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Lightly oil a large bowl and coat the dough with oil to prevent drying.
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Cover the bowl with a damp tea towel and let the dough rise in a warm place for one hour, until roughly doubled.
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Punch the dough down to deflate it and let it rest for 10 minutes.
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Divide the dough into eight pieces, aiming for roughly equal sizes.
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Shape each piece into a ball by rolling it between your hand and the countertop.
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Dust a finger with flour and poke a hole through the center of each ball. Stretch the hole until it’s about half the diameter of the bagel.
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Lightly oil a baking sheet and place the bagels on it. Cover with a towel and let them rise for 10 minutes.
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Preheat the oven to 425°F (220°C). Bring a large pot of water to a gentle boil, then reduce to a simmer so the surface is softly bubbling.
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Boil each bagel for 1–2 minutes per side, working in batches so you don’t overcrowd the pot.
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Return the boiled bagels to the baking sheet. If using toppings, brush with the egg wash (egg beaten with 1 tablespoon cold water) and sprinkle toppings now.
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Bake for 18–20 minutes, until golden brown.
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Cool the bagels on a wire rack before serving.
Modified from Ultimate Bread by Eric Treuille & Ursula Ferrigno