Best New York Style Bagels

Our easy homemade bagels recipe proves that you can make these chewy bagels in your own kitchen with only a few basic ingredients and baking tools that taste like they came out of a New York Bakery!.

When my kids were little these were a once-a-week staple in our home but that was when we still lived in Central New York which until we visit New York City we never knew the difference.

Many bagels chefs feel the biggest difference where the bagels originate is the water that is used and the minerals in it others say it's the longest time spent in the oven and fewer eggs.

We've taste-tested lots of bagels and always come back to the New York-style water bagels, easy to make delicious soft a little chewy, and perfect when toasted.

The aroma baking will make your mouth water, the technique is super easy to make these bagels and you will never buy store-bought again.

Scroll down to the printables recipe card and look at our step-by-step photos for visual instructions.

What Exactly is a New York Bagel?

A bagel is an iconic New York food.


It's a  circular round yeast-risen dough, with a hole in the middle, savory, crunchy on the outside and chewy on the inside.


The bagel dough can have additions in the dough before baking or topped with seasonings.


Traditionally bagels are served with a topping after baking with cream cheese and a salmon smoked fish.


Most bagels ordered are most known as breakfast items but can be eaten at brunch or lunch time.

Now We Make Our Own

He is a huge fan of their bagels and claims they're the best, maybe until now.



I am pretty sure I made a huge impression on him making these. This recipe came out great. His favorite flavor is raisin bagels.



I didn't split the dough this time. I made a double recipe and made raisin for him and plain for me. I love mine with toasted sesame seeds on top.



I just brush the tops with egg then sprinkle whatever you want on it.

Mix In's or Toppings

1. Toppings Before Baking:
2. Everything Bagel Seasoning
3. Sesame Seeds
4. Cinnamon and sugar
5. Dried Onions
6. Cheeses IE Asiago or Cheddar on top
7. Toppings After Baking:
8. Strawberries,chocolate-hazelnut spread, chopped hazelnuts
9. Cinnamon cream cheese, apple
10. Smoked salmon, cream cheese, dill
11. Egg, cheese
12. Tomato, onion, cream cheese, avocado
13. Marinara, chicken, mozzarella
14. Additions to the Dough Before Baking
15. Dried or fresh fruits IE blueberries, raspberry
16. Cinnamon and Raisins

Tools You Will Need

• spider strainer to remove the bagels from the water
• large 4-quart saucepan for the water
• baking sheet
• measuring cups
• measuring spoons
• electric mixer
• bowl
• spatula
• large spoon

Tips

1. Roll them into rounds tightly so no air pockets are in the dough by squeezing and rolling tightly
2. Water bath makes the sheen and the perfect outer shine comes from this method
3. After it's mixed let it rest in a warm place covered for the best results
4. Only boil them 30 seconds the longer you boil the chewier the bagel gets
5. while rising cover with warm wet dish towels
6. use egg wash or egg whites to adhere toppings before baking the bagels
7. use a floured finger when making the hole in the center and try not to rip them apart

Best New York Style Bagels Pin for later

Try Some Other Hometown Recipes We Love From Central NY

Tomato Pie


Manny's Cheesecake


Copycat Oscugnizzo New York Pizza


Chicken Riggies

Homemade Bagels

We all know bagels are easy to buy instead of making at home, but one bite and you'll find these to be scrumptious and worth the time they take.


It might take a few times to get the bagels looking great but you'll get it with practice so don't get discouraged it took me quite a few times to get that shaped right!

Best New York Style Bagels

Yield: 12

Author: Claudia Lamascolo

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

New York water bagels are easy to make in your own kitchen delicious round bread that is better than the bakery!

Ingredients

• 1 1/3 cups lukewarm water
• 1 package yeast
• 1 1/2 teaspoons salt
• 2 tablespoons sugar
• 3 1/2 cups flour and more handling
• Water for boiling plus 3 tablespoons of sugar
• Toppings: you will need 1 egg whites or 1 whole egg beaten to adhere to the toppings : (ie: sesame seeds, caraway seeds, herb, and garlic use 1 teaspoon mixed herbs along with 1 teaspoon dried onion or granulated garlic) or add Asiago cheese before baking, just on tops of the dough
• Note: egg wash is not needed if you are using a topping of cinnamon and sugar as it will stick without it.
• For Cinnamon Raisin or the use of other fresh and dried fruits: Add 1/4 cup raisins and 1 1/2 to 2 teaspoons cinnamon added in the sugar/salt stage of this recipe.

Instructions

1. Add the water and yeast together and sit for 5 minutes.
2. Stir in the sugar and salt and mix-ins if using.
3. Mix in the flour until mixed together.
4. By Hand: Knead for 10 minutes, dough should be firm but a little moist, (add a few more tablespoons of warm water if too dry).
5. Note: If you have an industrial mixer mix on high for 3 minutes and then on low for 2 minutes.
6. Cover with a dampened towel and let rise for 1 hour or until doubled in size.
7. Punch down let rest around 15 minutes.
8. Roll dough onto a floured board into small balls approximately 8 to 10 pieces.
9. Place a floured finger in the center and make a 1/2 in diameter hole stretch as necessary.
10. Put them on a cookie sheet that has been oil sprayed or on to parchment paper. Cover again with a damp towel for 10 minutes.
11. Preheat oven to 425 degrees.
12. Bring a large saucepan of water (around 3 quarts) to a boil with 3 tablespoons of sugar.
13. Drop one bagel at a time in the boiling water, (don't crowd them) cooking for 30 seconds on each side, (1 minute on each side for chewier bagels).
14. Remove with slotted spoon and place on parchment-lined cookie sheet.
15. Brush with egg whites and sprinkle with whatever topping you choose or just brush them making them plain as we like them.
16. Bake at 425-degree hot oven for 15 to 20 minutes or until golden browned.
17. Note: you can make this dough, shape it into rings and freeze it, thaw overnight, and then boil them to make it fresh anytime.
18. Eat them within 2 days or freeze them for the freshest results. Also when storing place in a paper bag lined with wax paper.

Notes:

Mix In's or Toppings

1. Toppings Before Baking:
2. Everything Bagel Seasoning
3. Sesame Seeds
4. Cinnamon and sugar
5. Dried Onions
6. Cheeses IE Asiago or Cheddar on top
7. Toppings After Baking:
8. Strawberries,chocolate-hazelnut spread, chopped hazelnuts
9. Cinnamon cream cheese, apple
10. Smoked salmon, cream cheese, dill
11. Egg, cheese
12. Tomato, onion, cream cheese, avocado
13. Marinara, chicken, mozzarella
14. Additions to the Dough Before Baking
15. Dried or fresh fruits IE blueberries, raspberry
16. Cinnamon and Raisins

Tips

1. Roll them into rounds tightly so no air pockets are in the dough by squeezing and rolling tightly
2. Water bath makes the sheen and the perfect outer shine comes from this method
3. After it's mixed let it rest in a warm place covered for the best results
4. Only boil them 30 seconds the longer you boil the chewier the bagel gets
5. while rising cover with warm wet dish towels
6. use egg wash or egg whites to adhere toppings before baking the bagels

Nutrition Facts

Calories

339.68

Fat (grams)

6.72

Sat. Fat (grams)

2.55

Carbs (grams)

63.96

Fiber (grams)

3.40

Net carbs

60.56

Sugar (grams)

22.31

Protein (grams)

7.00

Sodium (milligrams)

443.76

Cholesterol (grams)

32.61

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Best New York Style Bagels Pin for later

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