Description
These Easy New York Style Bagels are crusty on the outside, chewy on the inside, and bring authentic deli flavor straight to your kitchen. Made with simple ingredients, they’re boiled then baked to perfection—perfect for breakfast, brunch, or anytime carb cravings hit.
Ingredients
4 cups bread flour
1 1/2 cups warm water
2 1/4 teaspoons active dry yeast (1 packet)
1 tablespoon granulated sugar
2 teaspoons salt
1 tablespoon barley malt syrup (or honey)
toppings of choice (everything seasoning, sesame seeds, poppy seeds, etc.)
Instructions
1. In a large bowl, combine warm water and granulated sugar. Sprinkle the active dry yeast on top and let it sit for 5–10 minutes until foamy.
2. Add bread flour and salt to the yeast mixture. Mix until a shaggy dough forms. Knead for 8–10 minutes by hand or with a mixer until smooth and elastic.
3. Place the dough in a lightly oiled bowl, cover, and let it rise for 1 hour or until doubled in size.
4. Punch down the dough and divide into 8 equal portions. Shape into balls, poke a hole in the center, and stretch into rings. Rest for 10 minutes.
5. Preheat oven to 425°F (220°C). Bring a large pot of water to a boil and add barley malt syrup or honey. Boil bagels 1–2 minutes per side.
6. Place boiled bagels on a lined baking sheet. While still damp, sprinkle on desired toppings.
7. Bake for 20–25 minutes or until deep golden brown. Cool slightly on a wire rack before serving.
Notes
Make sure the water isn’t too hot when activating yeast—aim for 105–110°F to avoid killing it.
Don’t skip the boil! It’s what gives bagels their dense chew and shiny crust.
For extra flavor, allow the shaped bagels to proof in the fridge overnight before boiling.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Boil and Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 265
- Sugar: 2g
- Sodium: 320mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 0mg