Best New York Style Bagels

Wednesday, April 12, 2017
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.


bagels new york style





a collage of how to make NY water bagels


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.


new york style bagels in a paper bag


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.


my son Chad and Grandson Antonio eating NY homemade bagels


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

my son Chad and Grandson Antonio eating NY homemade bagels


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


make bagels and rounds with hole in center ready for water bath


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 Water Bagels baked with raisins, cinnamon sugar, molded homemade dough into doughnuts shapes then boiled in sugar water. Baked with Asiago cheese, blueberries, cherry, best bagels New York Style cooling


Best New York Style Bagels Pin for later



how to make NEW YORK 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


dough rising for new york bagels with raisins


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

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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American


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12 comments

  1. Your photos are beautiful and the bagels look yummy!

    ReplyDelete
  2. Aren't you nice treating your son and grandson to these fabulous bagels! I bet the whole house smelled of yeast and cinnamon while these were cooking...heavenly!!!

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  3. I love those photos of him little! I used to make bagels all the time too! Need to get back to it!

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  4. So fun (and a bit dangerous!) when you can make your own bagels at home! My favorites are asiago cheese and cinnamon raisin :)

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  5. Nothing like freshly made bagels at home! Lots of cream cheese for me and I'm set :) These look delicious!

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  6. yum! I love bagels, but haven't made them before. now you have me inspired

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  7. Wow...good for you. I have NEVER tried to make bagels. I do like to make bread, and I have made pretzels. These look fantastic....and nothing beats home baked. The aroma would be AWESOME!!

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  8. Yes, Miss Claudia, I am totally impressed!! OMG, I can only imagine how great they are warm!! Love all the pixs and steps...thank you, luv! xo

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  9. Oh My!! This is a fabulous recipe and it brings memories of when my oldest son and I lived in Brazil for 3 years, had a hankering for a bagel and there were none to be found anywhere! Wish I had this recipe then xo

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  10. I bet your house smelled good while making these.

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  11. It doesn't get much better than this

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  12. I can almost taste these bagels from here... They look absolutely wonderful!

    ReplyDelete

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