New York Bagel Recipe

If you’ve ever bitten into a perfectly chewy, crusty, and utterly irresistible bagel, you know the magic of a true New York bagel. This New York Bagel Recipe is your key to recreating that iconic bakery experience right in your own kitchen, without the need for any fancy or hard-to-find ingredients. Whether you’re a lifelong New Yorker or just a bagel enthusiast, this recipe crafts the classic dense, slightly sweet, and golden brown bagel that makes mornings better and brunch unforgettable.

Ingredients You’ll Need

Gathering simple, straightforward ingredients is part of the charm with this New York Bagel Recipe. Each ingredient has an essential role: from the bread flour’s gluten structure to honey’s subtle sweetness that enhances browning and flavor, these basics come together for a truly stellar bagel.

• Cool water (1 1/4 cups): A gentle temperature to activate yeast perfectly without killing it.
• Honey, 2 tablespoons (divided): Adds slight sweetness and helps develop a shiny, golden crust.
• Active dry yeast, 1 packet (7 g): The powerhouse that makes your bagels rise and develop that classic light chew.
• Bread flour or all-purpose flour, 4 cups: Bread flour is ideal for strength and chewiness, but all-purpose works beautifully too.
• Kosher salt, 2 teaspoons: Elevates all the flavors and balances the sweetness.
• Cornmeal: For dusting, prevents sticking and provides a subtle extra texture on the bottom crust.
• Water for boiling, 1 1/2 gallons: Essential for that signature bagel boil step that sets the crust.
• Baking soda, 1 tablespoon: Boosts browning and gives bagels their characteristic chewy crust.
• Egg wash (1 large egg plus a few teaspoons of cool water): Creates a shiny, golden finish that’s utterly appealing.
• Optional toppings (sesame seeds, poppy seeds, dehydrated minced onion, coarse salt): Take your bagels to the next level with classic garnishes.

How to Make New York Bagel Recipe

Step 1: Activate the Yeast

Start by mixing the cool water with one tablespoon of honey in a large bowl. Sprinkle the active dry yeast on top and let it sit for 5 to 10 minutes until foamy. This gentle awakening ensures your yeast is alive and ready to give your bagels the perfect rise.

Step 2: Make the Dough

Stir the flour into the yeast mixture until you’ve created a shaggy, stiff dough. Add kosher salt and knead vigorously, aiming for a smooth, elastic ball. This kneading develops gluten and builds the chewy texture New York bagels are famous for. Keep going until your dough passes the windowpane test, which means it stretches thin without tearing.

Step 3: Shape the Bagels

Divide the dough into 8 equal pieces and roll each into a smooth ball. After a short 5-minute rest on cornmeal-dusted parchment, poke a hole in the center of each ball using your thumb, then gently stretch it out into a classic bagel ring shape. This step is critical for that perfect, uniform bagel.

Step 4: Cold Proof Overnight

Return the shaped bagels to the cornmeal-dusted pizza sheets and cover them loosely with greased foil. Pop them into the fridge for 12 to 18 hours. This slow, cold fermentation enhances flavor and texture dramatically, giving your bagels depth and complexity.

Step 5: Boil the Bagels

Preheat your oven to 450 degrees Fahrenheit. Bring 1 1/2 gallons of water to a rolling boil, add the remaining honey and baking soda—watch it foam up! Gently boil each bagel for about 20 seconds on each side to form the chewy crust and shiny exterior that define an authentic New York bagel.

Step 6: Bake to Golden Perfection

After boiling, drain the bagels on a wire rack, then arrange them on parchment-lined baking sheets. Brush with egg wash and sprinkle on your choice of seeds or seasonings. Bake for 12 to 18 minutes until beautifully golden brown and blistered. Your kitchen will fill with the irresistible aroma of fresh bagels.

How to Serve New York Bagel Recipe

Garnishes

Classic garnishes like sesame seeds, poppy seeds, or dehydrated minced onions bring texture and burst of flavor. Coarse salt adds a savory crunch that’s perfect for balancing the slight sweetness of the bagel dough. Feel free to get creative with a mix of toppings for extra flair.

Side Dishes

Pair your New York Bagel Recipe with traditional spreads like cream cheese, butter, or smoked salmon and capers for a true New York deli-style experience. Fresh tomatoes, red onions, and cucumbers complement the richness beautifully, turning your bagel into a hearty meal.

Creative Ways to Present

Slice bagels in halves and toast them just before serving for a crispier bite. Create colorful bagel sandwiches loaded with fresh veggies, meats, or egg salad for brunch parties. Or simply serve mini bagels alongside your favorite coffee for a breakfast spread that wows.

Make Ahead and Storage

Storing Leftovers

Place leftover bagels in a paper bag inside a resealable plastic bag to keep the crust crisp but the inside chewy. Stored this way, they retain their quality for 2 to 3 days at room temperature, perfect for quick breakfasts or snacks.

Freezing

If you want to save them longer, slice and freeze the bagels in an airtight container or freezer bag. This locks in freshness and makes it simple to toast slices whenever a craving hits.

Reheating

For best results, thaw frozen bagels briefly at room temperature then toast them to revive the crispy crust and soft inside. Alternatively, a quick warm-up in a 350-degree oven wrapped in foil works wonders to restore that fresh-baked texture.

FAQs

What makes this a true New York Bagel Recipe?

This recipe includes the cold fermentation and the baking soda boil, which are key techniques that create the authentic chewy crust and dense crumb distinctive to New York bagels.

Can I use all-purpose flour instead of bread flour?

Absolutely! While bread flour adds more chewiness due to higher gluten, all-purpose flour still works well and yields tasty bagels, though slightly less chewy.

Why do I need to boil the bagels before baking?

Boiling gelatinizes the starch on the surface of the dough, creating that essential shiny and chewy crust that sets bagels apart from regular bread.

What if I don’t have 12 to 18 hours for refrigeration?

You can do a shorter fermentation at room temperature for about 1 to 2 hours, but the flavor and texture will be less developed and less authentic.

Can I add flavors like cinnamon or blueberries?

For sure! Adding mix-ins or spices makes fun variations, but keep most of the recipe the same to preserve that classic New York bagel texture and taste.

Final Thoughts

Now that you have the New York Bagel Recipe in your hands, you’re one step closer to baking bagels worthy of any Manhattan deli counter. It’s a bit of a process, but every chewy, golden bite is totally worth the time and love. Grab your ingredients, enjoy the journey of dough transformation, and treat yourself to homemade bagels that feel like a warm New York hug first thing in the morning.