Easy New York Style Bagel

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Crusty on the outside, chewy on the inside—these Easy New York Style Bagels are the real deal without the hassle of heading to a city bakery. Whether you’re topping them with cream cheese, lox, or enjoying them plain and fresh from the oven, this recipe brings authentic NYC flavor to your kitchen with just a handful of pantry staples.

What makes these bagels special isn’t just their flavor but the unique boil-and-bake method that gives them that unmistakable bagel texture. The golden crust, the slight malted sweetness, and the satisfying density make them unbeatable for breakfast, brunch, or a savory sandwich.

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What Kind of Flour Is Best for Bagels?

To get the classic New York chew, bread flour is your go-to. It has a higher protein content than all-purpose flour, which creates more gluten—and gluten is what gives bagels their signature texture. If you’re in a pinch, you can still use all-purpose, but the texture will lean a bit softer.

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Ingredients for the Easy New York Style Bagel

Bread Flour: This high-protein flour is key for that iconic chewiness in every bite.

Warm Water: Helps activate the yeast and bring the dough together.

Active Dry Yeast: Essential for getting a good rise and lightness inside the dense dough.

Granulated Sugar: Just a touch to feed the yeast and balance the savory flavor.

Salt: Enhances flavor and strengthens the gluten structure during kneading.

Barley Malt Syrup (or Honey): This ingredient gives bagels their subtle, slightly sweet flavor and that golden crust when boiled.

Toppings (optional): Everything bagel seasoning, sesame seeds, poppy seeds, or leave them plain—customize to your favorite flavor profile.

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How To Make the Easy New York Style Bagel

Step 1: Activate the Yeast

In a large bowl, combine warm water and granulated sugar. Sprinkle the active dry yeast over the top and let it sit for 5–10 minutes until foamy. This step ensures your yeast is alive and ready to work.

Step 2: Make the Dough

Add bread flour and salt to the activated yeast mixture. Mix until a shaggy dough forms. Knead by hand or with a dough hook on low speed for about 8–10 minutes, until the dough is smooth, firm, and elastic.

Step 3: First Rise

Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a clean towel or plastic wrap. Let it rise in a warm spot for about 1 hour or until doubled in size.

Step 4: Shape the Bagels

Punch down the dough and divide it into 8 equal portions. Roll each into a ball, then poke a hole through the center with your thumb and gently stretch it to form a ring. Let the shaped bagels rest for 10 minutes.

Step 5: Boil the Bagels

Preheat your oven to 425°F (220°C). Bring a large pot of water to a boil and add barley malt syrup or honey. Carefully boil the bagels 1–2 minutes per side. This step gives them their signature crust.

Step 6: Add Toppings

Remove the bagels from the water with a slotted spoon and place them on a lined baking sheet. While still wet, sprinkle with your desired toppings: sesame seeds, everything seasoning, or coarse salt.

Step 7: Bake to Perfection

Bake the bagels for 20–25 minutes until they are deep golden brown. Let them cool slightly on a wire rack before slicing or serving.

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How to Serve and Store These Bagels

Serve these Easy New York Style Bagels warm from the oven or toasted the next day for the best experience. They’re a blank canvas for your favorite spreads: classic cream cheese, butter, smoked salmon with capers, or even a fried egg and cheese breakfast sandwich. For a sweet twist, try a slather of jam or cinnamon honey butter.

To store, let the bagels cool completely and place them in an airtight container at room temperature for up to 2 days. For longer storage, slice and freeze them in a zip-top bag. Toast straight from frozen and they’ll taste just-baked.

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Frequently Asked Questions

What if I don’t have bread flour?

You can substitute with all-purpose flour, but expect a slightly softer texture. For a chewier bite, try adding 1–2 tablespoons of vital wheat gluten to the all-purpose flour.

Do I have to boil the bagels?

Yes! Boiling is what gives bagels their signature chewy crust. Skipping this step will result in a texture closer to bread rolls.

Can I make the dough ahead of time?

Absolutely. After kneading, let the dough rise in the refrigerator overnight. This slow fermentation deepens the flavor. Bring to room temperature before shaping.

Why use barley malt syrup?

Barley malt syrup adds a subtle sweetness and helps with that glossy, golden crust. If you don’t have it, honey is a great substitute.

Can I make mini bagels with this recipe?

Sure! Divide the dough into 12–14 pieces instead of 8. Reduce the boiling and baking times slightly to prevent overcooking.

How do I know when they’re fully baked?

The bagels should be deeply golden and feel firm to the touch. If unsure, tap the bottom of a bagel—it should sound hollow.

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Want More Bread & Brunch Ideas?

If these Easy New York Style Bagels hit the spot, you might want to explore more creative carbs from the kitchen. Here are some of our favorite brunch-worthy bakes and bread inspirations:

• Blueberry Lemon Dutch Baby for a fluffy oven-puffed pancake with fruit flair.
• Cinnamon Roll French Toast Roll Ups if you’re craving sweet, handheld comfort.
• Amish Applesauce Cake brings a warm, spiced option to your breakfast table.
• Blueberry Cottage Cheese Breakfast Bake for a protein-rich start with berry brightness.
• Cherry Cheesecake Puppy Chow if you want a no-bake treat to follow your bagel brunch.

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Tried this bagel recipe? Tell me how it turned out! Did you go classic with sesame or bold with everything seasoning? Any tips or topping combos you discovered? Leave a comment—I love hearing your twists on my favorites.

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