These New York Style homemade bagels are easy to make and need just a few pantry staples. They are soft and chewy, delicious on their own but perfect for bagel sandwiches so you don't have to depend on store-bought bagels anymore.
One of my favorite things to do every time I visited New York would be to eat a salmon bagel sandwich with cream cheese. Having left the US for so many years, we do miss these things, especially Ziv. He lived in New York for many years.
We can find bagels locally, but it still isn't the same thing.
So, of course, I thought, how hard can it be? After all, its like baking bread. Well, turns out it's not that simple to get the right texture, chewiness, and flavor. After a few attempts, I finally got it right. Mission accomplished. And, of course, once I got Ziv's approval I knew this was it. So, today, I want to share with you my homemade bagel recipe. I think you are going to love it. These are with sesame but you can also use everything bagel seasoning.
Table of Content
What are bagels?
Bagels are ring-shaped bread that looks likes donuts but they have a unique flavor and texture. The real difference is in the shaping, then poaching, and baking. The bagels are poached in water with baking soda, this is what gives this bread its unique flavor, texture, and chewiness. The poaching also creates this thick skin on the surface, which bakes into a chewy crust while still keeping the inside wonderfully soft.
About these bagels?
- You need basic pantry staples such as flour, yeast, sugar, oil, and water.
- We do the classic poaching with baking soda which gives us that thick chewy skin on the surface while still keeps that soft and light texture on the inside.
- These are delicious on their own but they also make perfect sandwiches.
- The timeline for these bagels is fairly simple too.
- Prepare dough - 10 minutes
- Let dough rise - 60 minutes
- Shape the bagel - 30 minutes
- Poach the bagel - 10 minutes
- Bake the bagel - 20 minutes
Ingredients and substitutes
- Flour - I prefer to use bread flour which has high glulten because these are supposed to be chewy. And yet, don't stop yourself from making bagels, if you don't have bread flour. They work perfectly fine with all-purpose flour.
- Water - The water in the dough must be warm, about 110 F. You don't need a thermometer, luke-warm is a good word to describe it.
- Yeast - I like to use instant dry because I’ve always had great success with it.
- If you have to use active dry yeast, you will need 2 ¼ tsp or one packet.
- And, if you use fresh yeast, you will need about 21 grams.
Also, it’s not necessary to activate the yeast, but I like to take the guesswork out and make sure my dough will rise.
- Oil - You can use any oil. But, I like to use olive oil. Coconut oil works wonderfully too.
- Baking soda - Poaching the bagels in soda water is what gives them their unique flavor and texture. So don't skip this step.
Step by step instructions
Bagel Dough
- In a bowl combine lukewarm water, sugar, yeast, and oil. Set aside to foam for 3 to 5 minutes.
Pro-tip- instant yeast does not need to be activated but I like to ensure my yeast is good and working for me. You may choose to add all ingredients directly to the flour. - Measure the flour and salt in a mixing bowl or stand mixer with the dough hook. Add the yeast mixture and combine well.
Pro-tip - if you do not like kneading I highly recommend using a stand mixer with the hook attachment. - Knead-
- By hand - transfer to a well-dusted worktop and knead for 5 to 6 minutes-
- Stand mixer - once all the flour is well incorporated knead on medium for 4 to 5 minutes
- When the dough is soft and elastic shape into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.
- Leave in a warm place. Let rise for 60 to 90 minutes until double in volume.
Pro-tip - in winter you may need 90 minutes or more for the dough to rise. But, in summer the dough may double in 45 minutes. If you can't attend to it at that moment. De-gas and reshape the dough again, then let double in volume again.
Shape the bagels
- When the dough is double in volume transfer to a well-dusted floured surface. De-gas, reshape into a ball. Then roll into a small log.
Pro-tip - at this point there is no need for additional flour. So use a light dusting of flour - Divide the dough into 2 portions then each portion into 6 - this makes 12 bagels. Each bagel will be approximately 75 grams in weight.
- Roll each piece of dough into a tight ball tucking all the seams under. Let the dough balls rest for 15 minutes.
Pro trip - resting the dough in between steps is crucial to help the gluten relax otherwise stretching and shaping become a challenge. - Using your fingers poke a hole in the center of each ball. Stretch it so the hole is at least 1 ½ to 2-inches wide.
Pro tip- make sure the hole is big enough otherwise it will close during proofing and baking. - Let the bagels rest for another 15 minutes. Make sure the baking tray is well dusted with flour so the bagels do not stick.
- Preheat the oven at 390°F / 200°C/ Gas Mark 6
Poaching liquid
- Boil the water in a large wide pan. Add the salt, sugar, and baking soda.
Pro tip - we need a wide, shallow pan so you can add 3 to 4 bagels at once. Otherwise, the water will be deep but not enough space for the bagels. - Once the water comes to a boil, add the bagels a few at a time. Boil each bagel for 30-second on each side. Remove and place them back onto a baking tray.
Pro tip - overcrowing the pan will bring the temperature of the water down. The longer you boil the bagels the thicker and chewier the crust will be
Bake the bagels
- Wipe off excess water from the baking sheet. Brush each bagel with beaten egg white. Sprinkle the sesame seeds.
Pro tip - excess liquid in the baking tray will create steam during baking. This will make the crust harder. So, wipe excess liquid. - Bake for 20 to 25 minutes until the top is golden brown, mine usually takes about 20 minutes.
- Let cool on the tray for 3 to 5 minutes. Then, transfer to a wire rack to cool further.
Bagel serving suggestions
There is no right or wrong with eating bagels. My kids love it on their own without anything, not even butter. These are delicious on their own, not even butter Here are a few of our family favorites.
- Schmear bagels - just a generous slattering of cream cheese, flavored or unflavored.
- Butter and jam or peanut butter and jelly! - nothing like the classic.
- Lox Bagel sandwich - a generous spread of cream cheese topped with smoked salmon, some cucumbers tomatoes, and sliced onions.
- Bagel Pastrami sandwich - this is very popular in our home. Similar to the lox sandwich made with a generous smear of cream cheese, tomato, cucumber, and pastrami or cold cuts.
- Avocado bagel sandwich - slices of avocado with a sprinkle of salt, pepper and lemon juice. You can also mash some boiled eggs with the avocado.
- Tuna bagel sandwiches - a wonderful combination of mayonnaise, canned tuna, parsley, and seasoning.
Frequently asked questions
The boiling in baking soda is what gives the bagel its unique flavor and texture.
Bagels are the best on the day they are made. If you have any spare, I highly recommend you freeze them. I find freezing works better than room temperature or fridge.
You can place the frozen bagel in the microwave at 30 seconds interval until warm. The water from condensation helps keep them soft.
Yes, you can make the bagel dough up to 24 hours in advance. You can shape the bagels with the chilled dough, but then prove them until they are room temperature before you boil them.
Boiling the bagel is what gives them that unique chewy texture. That's what makes them a bagel. Otherwise, they are just baked rings.
Brush the bagels with egg white. The sticky egg whites hold on to the toppings.
Troubleshooting
My bagels are flat, why?
If you over boil the bagels in the boiling water, it can deflate the bagels losing all the air incorporated during the proofing. These will end up baking flat, hard, and dry.
The bagels holes are closed, why?
When shaping the bagels make the holes about 1 ½ to 2 inches. These will get smaller as they proof and bake. If you make them too small, they will close when baking. Having said that, the holes do not affect the taste. They will still taste incredibly delicious.
The bagels got stuck to the bottom of the pan?
The water must be boiling. Do not add the bagels unless the water has come to a boil. When you add the bagel in, it must instantly float. This means the water is ready. If not, wait until the water is boiling. Covering the pot can help bring it up to a boil.
The bagel toppings are burnt?
Some toppings do well when baking some don't. For example, seeds such as sesame, poppy, and salt do well. But, garlic and onion flakes tend to burn. Instead, use garlic and onions granules.
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Recipe
New York Style Bagels
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Video
Ingredients
Bagel dough
- 4 ½ cups (560 g) Bread flour
- 1 ½ tsp Salt
- 1 ½ cup (360 ml) Lukewarm water warm 110 F
- 1 ½ tbsp Sugar
- 2 ¼ tsp (7 g) Instant yeast (1 packet)
- 3 tbsp Oil olive
- ½ cup (60 g) Flour extra for knead
Poaching liquid
- 4 cups Water
- 2 tbsp Sugar
- ¼ cup Baking soda
- 1 tsp Salt
Plus
- 1 Egg white beaten
- ¼ cup Sesame seeds
Instructions
Bagel Dough
- In a bowl combine lukewarm water, sugar, yeast, and oil. Set aside to foam for 3 to 5 minutes. Pro-tip- instant yeast does not need to be activated but I like to ensure my yeast is good and working for me. You may choose to add all ingredients directly to the flour.
- Measure the flour and salt in a mixing bowl or stand mixer with the dough hook. Add the yeast mixture and combine well.Pro-tip - if you do not like kneading I highly recommend using a stand mixer with the hook attachment.
- Knead - By hand - transfer to a well-dusted worktop and knead for 5 to 6 minutes - Stand mixer - once all the flour is well incorporated knead on medium for 4 to 5 minutes
- When the dough is soft and elastic shape into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.
- Leave in a warm place. Let rise for 60 to 90 minutes until double in volume. Pro-tip - in winter you may need 90 minutes or more for the dough to rise. But, in summer the dough may double in 45 minutes. If you can't attend to it at that moment. De-gas and reshape the dough again, then let double in volume again.
Shape the bagels
- When the dough is double in volume transfer to a well-dusted floured surface. De-gas, reshape into a ball. Then roll into a small log. Pro-tip - at this point there is no need for additional flour. So use a light dusting of flour
- Divide the dough into 2 portions then each portion into 6 - this makes 12 bagels. Each bagel will be approximately 75 grams in weight.
- Roll each piece of dough into a tight ball tucking all the seams under. Let the dough balls rest for 15 minutes.Pro trip - resting the dough in between steps is crucial to help the gluten relax otherwise stretching and shaping become a challenge.
- Using your fingers poke a hole in the center of each ball. Stretch it so the hole is at least 1 ½ to 2-inches wide. Pro tip- make sure the hole is big enough otherwise it will close during proofing and baking.
- Let the bagels rest for another 15 minutes. Make sure the tray is well dusted with flour so the bagels do not stick.
- Preheat the oven at 390°F / 200°C/ Gas Mark 6
Poaching liquid
- Boil the water in a large wide pan. Add the salt, sugar, and baking soda.Pro tip - we need a wide, shallow pan so you can add 3 to 4 bagels at once. Otherwise, the water will be deep but not enough space for the bagels.
- Once the water comes to a boil, add the bagels a few at a time. Boil each bagel for 30-second on each side. Remove and place them back onto a baking tray.Pro tip - overcrowing the pan will bring the temperature of the water down. The longer you boil the bagels the thicker and chewier the crust will be
Bake the bagels
- Wipe off excess water from the baking pan. Brush each bagel with beaten egg white. Sprinkle the sesame seeds.Pro tip - excess liquid in the baking tray will create steam during baking. This will make the crust harder. So, wipe excess liquid.
- Bake for 20 to 25 minutes until the top is golden brown mine usually takes about 20 minutes).
- Let cool on the tray for 3 to 5 minutes. Then, transfer to a wire rack to cool further.
Recipe Notes
- If possible, use bread flour. I think it gives a chewier bagel than all-purpose flour.
- The dough is very easy to knead. It must be soft and elastic. Use just enough flour necessary for kneading. If you add too much flour, it will be difficult to shape the bagel later.
- If you want the dough to rise quicker than 60 minutes - place the bowl in a warm oven with the light on. This usually takes only 30 to 45 minutes for me.
- Let the bagels proof for 30 minutes before you boil them in baking soda. These will ensure the inside is wonderfully light.
- The poaching liquid must be boiling when you add the bagels. Adding salt to the baking soda helps it come to a rolling boil.
- The bagel must float on the water, not sink. If they sink it means the water is not hot enough. It's best to wait.
- Wipe all excess moisture from the baking pan. This moisture can create steam in the oven when baking. The steam causes the crust to become hard. We want a chewy, not hard crust.
- Brush the bagels with egg white - this will help the toppings stick.
- Toppings - Avoid using onion or garlic flakes as these tend to burn when baking. The granules work better. You can also brush egg white and add the garlic/onion flakes at the final 2 minutes of baking.
- Browning - too much or not enough. You can tent the bagels to prevent them from getting too brown. If your bagels don't get a brown color you can brush them with an egg wash made with egg yolks instead of egg whites
- Overnight Bagels - The dough can be prepared a day in advance. Proof them for an hour on the counter then punch down and let the dough rest in the fridge overnight. Overnight proofing is a great way to add flavor to the bagels. The next day, let the dough come to room temperature before you shape and boil them.
- Storing Bagels - Bagels are best eaten the same they are made but they do freeze beautifully. Cool the baked bagels then place them in a freezer-safe storage bag. These can be frozen for up to 3 months.
- Seasoning - The options for topping are endless. Try sesame seeds, poppy seeds, nigella seeds, sea salt as well as everything bagel seasoning. It can be found in most supermarkets but you can also make it yourself.
- Kneading the dough - In the video, I kneaded the dough by hand which takes about 5 to 6 minutes of kneading but you can use an electric stand mixer as well.
- Bread machine - bagels can be easily made in a bread machine. Pour all ingredients in the pan set to dough or manual. Start and let the dough run its cycle for about 9 to 10 minutes - continue with the recipe as shown above.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Nimmi
November Challenge!
Can’t go to New York and missing Bagels!!!
So made New York Bagels in my kitchen with Veena’s Easy Homemade Bagels recipe! The recipe is super easy and addictive!
I enjoyed the process of making them! The aroma of boiling and baking them...aha I just loved it.
The crust was so chewy and delicious, you can have them simply with cream cheese or with my favourite filling of onion, tomato & cheese! My family was super happy to have them. It’s so addictive that I’ll definitely make them again soon 😁
#veenaazmanov #novemberchallenge #bagel
Veena Azmanov
Thank you, Nimmi. Happy you enjoyed these bagels
Gisela Almeida
My first time making Bagels, so I decided to try this recipe. Easy Homemade Bagels, the recipe was super easy to follow. I made Bagels with cream cheese and blueberry jam. Simple but delicious!
Thank you Veena.
Veena Azmanov
Thank you, Gisela. That sounds delicious.
Monika
I've never made bagels before, so I was looking forward to trying this recipe. The recipe was easy to follow and the tips were very helpful. At first my dough had not risen after 1 hour as it was too cold, so I've put it into a warm oven for a while and it worked. The bagels turned out very tasty and a good texture.
Veena Azmanov
Thank you. Monika. Happy to hear that you enjoyed these bagels.
Maria B Rugolo
I chose the Easy Homemade Bagels recipe. I am not skilled at kneading but did enjoy the effort.
The end result was a nice bite to the outside crust and a chewy inside. I'm not quite sure why they are as puffy as they are - they were flatter after boiling. Overall a real treat for me to have accomplished this challenge and have it hubby-approved!
Thank you for another great challenge.
Veena Azmanov
Thanks, Maria. I am happy to hear you enjoyed this challenge