Homemade New York-Style Bagels: Chewy, Golden, and Easy to Make
Freshly baked bagels are one of life’s simple joys—chewy, golden, and perfect for layering into the ultimate breakfast sandwich. This homemade New York-style bagels recipe brings that classic deli experience right into your kitchen. If you’ve been craving cafe food breakfast at home, this is the place to start.
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Why Make Bagels at Home?
Homemade bagels hit differently. They’re warm from the oven, crusty outside, and soft and chewy inside. You control the flavor, the toppings, and the texture.
Prefer a classic Everything Bagel? Go for it. Want a sesame or plain one for your favorite bagel sandwich? Easy. Plus, it’s surprisingly satisfying to shape and boil your own batch from scratch.
What Makes a New York-Style Bagel?
New York-style bagels are known for their dense chew and shiny crust. The secret is in the process—starting with high-gluten flour, letting the dough rise slowly, boiling each ring in sweetened water, and finishing with a hot bake. The result is nothing like store-bought. These bagels are built to handle serious fillings, from cream cheese to a stacked bagel breakfast sandwich.
Ingredients
Bread Flour: Bagels need a strong gluten structure, and bread flour delivers just that. Its higher protein content (12–14%) creates the chewy texture that defines New York-style bagels. You can use all-purpose flour, but the result will be softer and less structured.
Honey (for Boiling): A touch of honey in the boiling water adds a subtle sweetness and also gives the classic shiny, golden crust. You can also use malt syrup or baking soda for a different flavor or finish.
Toppings: Stick to the classics—sesame seeds, poppy seeds, everything bagel seasoning—or mix and match. Add them right after brushing with egg wash so they stay in place while baking.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: In the bowl of the stand mixer fitted with the dough hook, combine bread flour, sugar, salt, and instant yeast. Add the warm water and mix on low speed until a shaggy dough forms (about 1 minute). Increase speed to medium and knead for 6–8 minutes. Coat the dough in oil and let it rest.
Step 2: Punch down the dough and turn it out onto a lightly floured surface. Divide the dough into 8-12 equal pieces, depending on your desired size. Roll each piece into a tight ball.
Step 3: Poke a hole through the center with your finger. Gently stretch the dough to form a ring. Place the shaped bagels on a lightly floured surface, cover them loosely, and let them rest covered for about 10 minutes.
Step 4: Bring the water to a boil in a large pot and add the honey. Boil the bagels, a few at a time, for 1-2 minutes on each side.
Step 5: Brush each boiled bagel lightly with the egg wash. Sprinkle sesame seeds or Everything Bagel seasoning over the bagels after applying the egg wash. Leave some plain if desired.
Step 6: Bake in the preheated oven for 15-20 minutes or until golden brown. Transfer the bagels to a wire rack and let cool before serving.
Expert Tips For The Best Homemade Bagels
- Use bread flour for chew. All-purpose flour will give you softer bagels, but bread flour delivers that signature New York-style bite.
- Measure ingredients accurately. A kitchen scale gives you the best results, especially for flour. Too much, and your dough will turn stiff and dry.
- Instant yeast = less fuss. It mixes straight into the dry ingredients, saving time. If using active dry yeast, dissolve it in the warm water with sugar and let it bloom before mixing.
- This recipe was developed with stand mixer kneading in mind, which means less elbow grease and more consistent dough.
- Do not skip boiling. That quick dip in honeyed water gives bagels their shiny crust and signature chew. Skipping this step turns them into bread rolls with holes.
- Double the egg wash for shine. Brush once before baking and again halfway through for that glossy, bakery-style finish.
Serving Suggestions
Slice and toast for a simple breakfast bagel with butter or cream cheese. Pile on eggs, avocado, or smoked salmon for a hearty breakfast. These sturdy, chewy bagels are also ideal for a full bagel sandwich—perfect for lunch or an anytime comfort foods fix.
Want a quick fix? Try these easy 3-ingredient cottage cheese bagels ready in just 20 minutes.
These homemade bagels are the real deal. Pile them high with your favorite cafe-style breakfast fillings, or enjoy one warm with butter—either way, you’ll taste the difference. Keep a batch in the freezer, and you’re always just minutes away from comfort food bliss.
More Bread Recipes
- Nothing beats the flavor of fresh garlic butter naan! Simple to make and irresistibly soft, this recipe is perfect for pairing with curries, soups, or enjoying on its own. Your new favorite comfort bread is just a skillet away!
- Get ready to bake your own perfect French baguette with this simple, easy-to-follow recipe. The result is a crusty, golden exterior with a soft, airy interior—just like the baguettes you’d find in Parisian boulangeries.
- These Red Lentil Bread Rolls are next-level delicious! Made with pantry staples, they’re high-protein, gluten-free, and ready in a flash!
- From dough to oven in under two hours, these homemade croissants are flaky, golden, and perfect with coffee. Ideal for slow weekends or anyone ready to check croissants off their baking bucket list.
- This no-knead rosemary focaccia is soft on the inside, crispy on the edges, and full of herby flavor. All you need is a bowl, a spoon, and a little patience while it rises. Serve it warm or use it as the base for your next sandwich.
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Ingredients
For the Dough:
- 4 cups bread flour
- 1 tablespoon sugar
- 1½ teaspoon salt
- 2 teaspoon instant yeast
- 1½ cups warm water
- 1 tablespoon olive oil for greasing the bowl
For Boiling:
- 2-3 quarts water
- ¼ cup honey
For the Egg Wash:
- 1 egg whisked
Instructions
Make the dough:
- In the bowl of your stand mixer fitted with the dough hook, combine bread flour, sugar, salt, and instant yeast. Add the warm water and mix on low speed until a shaggy dough forms (about 1 minute). Increase speed to medium and knead for 6–8 minutes, or until the dough is smooth, elastic, and pulls away from the sides of the bowl.
- Take the dough out and lightly grease the bowl with the olive oil. Place the dough back in the bowl, turning it to coat all sides with the oil. Cover the bowl with a damp cloth and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.
Shape the dough:
- Punch down the dough and turn it out onto a lightly floured surface. Divide the dough into 8-12 equal pieces, depending on your desired size.
- Roll each piece into a ball, then poke a hole through the center with your finger. Gently stretch the dough to form a ring. Place the shaped bagels on a lightly floured surface, cover loosely, and let them rest covered for about 10 minutes.
Boil and bake:
- Preheat your oven to 425℉. Line a baking sheet with parchment paper or a silicone baking mat. Bring the water to a boil in a large pot and add the honey.
- Boil the bagels, a few at a time, for 1-2 minutes on each side. The longer they boil, the chewier they’ll be. Use a slotted spoon to transfer boiled bagels to the prepared baking sheet.
- Brush each boiled bagel lightly with the egg wash. Sprinkle sesame seeds or everything bagel seasoning over the bagels after applying the egg wash. Leave some plain if desired.
- Bake in the preheated oven for 15-20 minutes or until golden brown. Transfer the bagels to a wire rack and let cool before serving.
Notes
- Use bread flour for chew. All-purpose flour will give you softer bagels, but bread flour delivers that signature New York-style bite.
- Measure ingredients accurately. A kitchen scale gives you the best results, especially for flour. Too much, and your dough will turn stiff and dry.
- Instant yeast = less fuss. It mixes straight into the dry ingredients, saving time. If using active dry yeast, dissolve it in the warm water with sugar and let it bloom before mixing.
- This recipe was developed with stand mixer kneading in mind, which means less elbow grease and more consistent dough.
- Do not skip boiling. That quick dip in honeyed water gives bagels their shiny crust and signature chew. Skipping this step turns them into bread rolls with holes.
- Double the egg wash for shine. Brush once before baking and again halfway through for that glossy, bakery-style finish.
