Recipe for New York Bagels

Ingredients

• 270 ml (1 cup + 2 tbsp)warm water
• 1 tbsplight brown sugar (or granulated sugar)
• 1 tbsp, plus extra for greasingolive oil
• 425 g (3¼ cups), plus extra as neededstrong white bread flour (or plain flour)
• 1 sachet (7 g)instant yeast (or active dried yeast; see notes)
• 1 tspkosher salt
• 1.9 litres (2 quarts)water
• 2 tbspmalt syrup (or dark maple syrup, dark honey or light brown sugar)
• 1 tspkosher salt
• As neededcornmeal (or semolina flour)
• 1 largeegg
• 1 tbspwater
• To tastebagel toppings

Instructions

1. 1

   Warm the water

   Heat 1 cup of water to 115–120°F (46–49°C). Stir in the sugar and oil until dissolved, then set aside.

2. 2

   Combine dry ingredients

   Put the flour in the bowl of a stand mixer fitted with a dough hook. Sprinkle in the yeast and mix or whisk to distribute it evenly.

3. 3

   Add the water

   With the mixer on low, slowly pour in the warm water mixture. Mix until just combined.

4. 4

   Knead the dough

   Sprinkle the salt over the dough and mix on medium for 8–10 minutes, until the dough feels barely tacky and springs back when poked. If it is too sticky, add flour a little at a time, up to ¼–½ cup if needed; if it is too dry, add water a tablespoon at a time. To check the dough, stretch a small piece: if it passes the windowpane test, continue; otherwise, mix for another 1–2 minutes.

5. 5

   Proof the dough

   Turn the dough out on a lightly floured surface and shape it into a tight ball. Oil the inside of the mixing bowl, add the dough and turn it to coat. Cover with a tea towel and proof in a DIY proofing oven for 25 minutes or on the counter for 35 minutes, until nearly doubled. If using active dried yeast, let it proof for 90 minutes.

6. 6

   Shape the bagels

   Turn the dough onto a lightly floured surface and divide it into 8 equal pieces. Shape each piece into a ball with cupped hands, then poke a hole through the centre with your thumb. Hold the dough with your thumbs in the hole and gently stretch it until the opening is about 1½–2 inches (4–5 cm) wide. Set each shaped bagel aside as you work.

7. 7

   Rest the bagels

   Lightly spray the bagels with non-stick cooking oil, cover with plastic wrap or a damp tea towel, and rest for 10 minutes. Alternatively, refrigerate the covered bagels for up to 2 days; take them out and leave them covered at room temperature for 30 minutes before boiling.

8. 8

   Prepare the oven

   Set an oven rack in the centre and heat the oven to 425°F (220°C). Line a large baking sheet with parchment paper and sprinkle it generously with cornmeal. Set aside.

9. 9

   Make the poaching liquid

   Meanwhile, bring 3 quarts (2.8 litres) of water to the boil. Stir in the malt syrup and salt, then lower the heat to maintain a gentle boil or rapid simmer.

10. 10

    Boil the bagels

    Use a slotted spoon or spatula to lower the bagels into the simmering liquid, working one at a time and adding only as many as fit in the pan. Cook each for 1 minute, flip and cook for another 30 seconds to 1 minute. Drain each bagel thoroughly and place it dome-side up on the prepared baking sheet. Repeat with the remaining bagels. For a chewier result, boil for 2 minutes in total; for a less chewy result, boil for 1½ minutes.

11. 11

    Brush and top

    Whisk the egg with 1 tablespoon of water. Brush the mixture over the tops of the bagels and sprinkle on your chosen toppings.

12. 12

    Bake until golden

    Bake for 18–24 minutes, rotating the tray halfway through, until the bagels are golden and fragrant. Start checking at 18 minutes; they may need up to 21 minutes or longer. They will feel firm straight from the oven and soften as they cool.

13. 13

    Cool the bagels

    Transfer the bagels to a wire rack with a spatula and let them cool for at least 20–30 minutes before slicing and serving.

14. 14

    Slice and serve

    Slice the bagels and serve with cream cheese, whipped flavoured butter, softened butter, jam, smashed avocado or another favourite spread.

What are New York bagels?

New York-style bagels are ring-shaped breads with a dense, chewy crumb and a browned crust. Their style is associated with New York City’s bagel-making tradition, where shaping, boiling and baking give them their distinctive texture.

This home version follows the same useful sequence: knead a firm dough, shape it into rings, briefly poach the bagels and bake until golden. The short boil helps set the outside before the bagels go into the oven.

Nutrition and macros by portion

The nutrition label shows one serving as written: 132 calories, 4g protein, 22g carbs, 3g fat.

The flour supplies most of the carbohydrates, while the flour and egg contribute protein. Olive oil and the egg account for some of the fat; toppings and spreads can add substantially to the finished serving. Pair a bagel with a protein-rich topping and some fruit or vegetables for a more balanced plate.

Choosing the flour and yeast

Flour: Bread flour is the recipe’s first choice and gives the dough a strong structure. Plain flour can be used as a substitute, though the finished texture may be less chewy.

Yeast: Instant yeast is mixed directly with the flour. Active dried yeast is also listed as an option, but the recipe calls for a longer proof when using it.

Getting the dough right

Texture: After kneading, the dough should feel barely tacky and spring back when pressed. Add extra flour only if it is too sticky, or water a tablespoon at a time if it feels too dry.

Windowpane: Stretch a small piece gently to check the dough. If it stretches thin without tearing, it is ready for proofing; if it tears, knead for another 1–2 minutes and check again.

Shaping even rings

Portions: Dividing the dough into 8 equal pieces helps the bagels bake at a similar rate. A kitchen scale can make the portions more even.

Openings: Make a hole in each ball with your thumb, then stretch it to about 4–5 cm wide. The opening can look rustic; it does not need to be perfectly round.

Why boil the bagels?

Poaching: A brief simmer sets the outside of each bagel before baking. The recipe suggests 1½ minutes total for a less chewy result or 2 minutes for a chewier one.

Handling: Lower the bagels carefully into the water and avoid crowding the pan. Drain each one well before placing it on the cornmeal-coated paper.

Toppings and serving ideas

Finish: The egg wash helps toppings adhere and gives the tops a glossy finish. Add your chosen toppings after brushing, before baking.

Serve: Let the bagels cool for at least 20–30 minutes before slicing. Cream cheese, butter, jam and smashed avocado are among the suggested accompaniments.

Recipe notes & tips

• Use a thermometer to check the warm water temperature before mixing.
• Keep the dough barely tacky rather than adding extra flour by default.
• Shape the holes wider than you think they need to be, as the dough can puff during proofing and baking.
• Boil the bagels in batches if the pan is crowded.
• Start checking the bagels at 18 minutes, since oven timing can vary.
• Allow the bagels to cool on a wire rack before slicing so their crumb can settle.

Variations

• Sesame topping: Sprinkle sesame seeds over the egg-washed bagels before baking.
• Poppy seed topping: Scatter poppy seeds on top after brushing with egg wash.
• Everything seasoning: Use an everything-style bagel seasoning blend as the topping.
• Semolina base: Replace the cornmeal on the baking paper with semolina flour.
• Sweetener swap: Use granulated sugar instead of light brown sugar in the dough.

Common mistakes to avoid

• Water too hot: Check the temperature before adding it to the dough so it stays within the recipe’s specified range.
• Sticky dough: Add flour gradually, using only as much as needed for a barely tacky dough.
• Dry dough: Add water a tablespoon at a time and keep mixing until the dough springs back.
• Crowded pan: Boil only the number of bagels that fit comfortably, so they can be turned and lifted easily.
• Skipping the drain: Let excess poaching water run off each bagel before transferring it to the baking sheet.
• Slicing too soon: Wait at least 20–30 minutes after baking before cutting into the bagels.

How to store

The recipe gives no specific storage duration. Once completely cool, store the bagels in an airtight container at room temperature and reheat briefly in an oven or toaster; freeze any you will not eat soon.

Frequently asked questions