New York Bagels

Nothing beats the satisfying chew and golden crust of a New York Bagel—especially when it’s homemade. These bagels are boiled before baking, giving them that distinct texture and glossy exterior that sets them apart from any other bread. Whether you top them with sesame seeds, poppy seeds, or go classic plain, these bagels deliver true NYC deli flavor from the comfort of your kitchen.

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Why You’ll Love This Recipe
Chewy & Golden – The classic boiled-and-baked method delivers real New York texture.
Customizable – Make them plain or top with sesame, poppy, or everything seasoning.
Freezer Friendly – Make a big batch and enjoy bagels anytime.
Perfect for Sandwiches – Dense enough to hold up to hearty fillings.
Beginner-Friendly – Step-by-step instructions for foolproof results.

Ingredients You’ll Need

For the Dough:

• 4 cups bread flour (plus extra for kneading)
• 2 ¼ tsp instant yeast (1 packet)
• 1 ½ tsp salt
• 1 tbsp sugar
• 1 ¼ cups warm water (about 110°F)

For Boiling:

• 8 cups water
• 2 tbsp brown sugar or honey
• 1 tbsp baking soda (for added shine)

Optional Toppings:

• Sesame seeds
• Poppy seeds
• Everything bagel seasoning
• Coarse sea salt
• Dried onion or garlic flakes

Tools You’ll Need
Mixing bowl
Measuring cups and spoons
Stand mixer (optional)
Large pot
Slotted spoon
Baking sheet
Parchment paper
Wire rack

Step-by-Step Instructions

Step 1: Make the Dough
In a large bowl, mix together bread flour, salt, sugar, and instant yeast.
Add warm water and stir until a rough dough forms.
Knead by hand for 10 minutes or with a stand mixer and dough hook for 6–8 minutes until smooth and elastic.
Form into a ball and place in a lightly oiled bowl. Cover and let rise for 1 hour or until doubled in size.

Step 2: Shape the Bagels
Punch down the dough and divide it into 8 equal portions.
Shape each portion into a ball.
Poke a hole through the center of each ball with your finger, then stretch gently to form a ring with about a 1½-inch hole.
Place shaped bagels on a parchment-lined baking sheet, cover, and let rest for 20–30 minutes.

Step 3: Boil the Bagels
Preheat oven to 425°F (220°C).
Bring a large pot of water to a boil. Stir in brown sugar or honey and baking soda.
Boil the bagels 2–3 at a time for 45 seconds per side.
Use a slotted spoon to remove and place back on the parchment-lined baking sheet.
Immediately add your desired toppings while the surface is still wet.

Step 4: Bake to Perfection
Bake for 20–22 minutes, or until bagels are golden brown.
Cool on a wire rack for at least 10 minutes before slicing.

Tips for Perfect New York Bagels
Use Bread Flour – Higher protein = chewy texture.
Boil Don’t Skip – This step gives the crust its signature chew.
Add Toppings Right Away – They’ll stick better while the surface is damp.
Proof Just Right – Slight puffing is perfect; too much rise can make them flat.
Customize Flavors – Add cinnamon and raisins, or knead in cheese or herbs.

Serving Suggestions
Classic Breakfast – Toast with cream cheese or butter.
Bagel Sandwich – Load with eggs, cheese, and turkey or veggies.
Smoked Salmon – Top with lox, capers, red onion, and dill cream cheese.
Pizza Bagel – Slice and broil with tomato sauce and cheese.
Sweet Treat – Try with jam, peanut butter, or honey and banana.

How to Store & Freeze

Storing:

• Keep in an airtight bag at room temperature for up to 3 days.
• Toast before eating for best texture.

Freezing:

• Slice and freeze bagels in zip-top bags for up to 2 months.
• Toast directly from frozen for a fresh-baked feel.

Frequently Asked Questions

1. Can I use all-purpose flour instead of bread flour?
Yes, but the texture will be softer. Bread flour gives the chewy, dense bite classic to NY bagels.

2. Why boil the bagels before baking?
Boiling gelatinizes the outer crust, creating that shiny, chewy texture.

3. Can I refrigerate overnight before baking?
Yes! Shape bagels, cover, and refrigerate overnight. Boil and bake the next morning.

4. What makes these different from regular bread rolls?
The boiling step and high-gluten dough make the texture denser and chewier.

5. Can I add flavors to the dough?
Definitely—mix in cinnamon, raisins, garlic, herbs, or cheese before shaping.

Final Thoughts
These homemade New York Bagels bring authentic deli flavor to your kitchen. With their chewy crust, soft center, and rich flavor, they’re ideal for everything from breakfast spreads to hearty sandwiches. Whether you keep them plain or go all out with toppings, you’ll love the satisfaction of baking your own batch of bagels that truly rival anything from the bagel shop.

Ready to bake like a New Yorker? Grab your flour, roll up your sleeves, and give this recipe a try.

Preparation Time: 20 minutes
Rising Time: 1 hour 20 minutes
Cooking Time: 20 minutes
Cuisine: American (New York-style)

Nutritional Information (Per Bagel):
Calories: 290 | Protein: 10g | Carbohydrates: 56g | Fat: 1.5g | Fiber: 2g | Sodium: 420mg

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