Description
This Easy New York Style Bagel recipe creates golden, chewy, homemade bagels that rival any NYC bakery. Perfect for breakfast or brunch, these boiled bagels are topped with your favorite seasoning and freeze beautifully. A must-try for bread lovers and brunch enthusiasts.
Ingredients
1 1/4 cups warm water
1 tablespoon granulated sugar
2 teaspoons instant yeast
3 1/2 cups bread flour
1 1/2 teaspoons salt
1 tablespoon barley malt syrup (or honey or brown sugar for boiling water)
Optional: toppings like sesame seeds, poppy seeds, or everything seasoning
Instructions
1. Combine warm water, sugar, and yeast in a large bowl. Let sit until foamy.
2. Stir in bread flour and salt. Knead dough for 10 minutes by hand or 6 minutes with a stand mixer until smooth and elastic.
3. Place dough in greased bowl, cover, and let rise in a warm place for 1 hour or until doubled.
4. Punch down dough and divide into 8 equal pieces. Roll each into a ball, poke a hole through the center, and stretch into bagel shape.
5. Let shaped bagels rest for 10 minutes while you bring a pot of water to a simmer.
6. Add barley malt syrup to water. Boil each bagel 1 minute per side.
7. Preheat oven to 425°F. Place boiled bagels on parchment-lined baking sheet, add toppings if desired.
8. Bake for 20–25 minutes until golden brown. Cool on a wire rack before slicing.
Notes
Use bread flour for that iconic chewy bite.
Boiling the bagels before baking is non-negotiable—it gives them their texture.
To freeze, slice and store bagels in freezer bags; toast straight from frozen.
- Prep Time: 1 hour 30 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baked, Boiled
- Cuisine: American, New York
Nutrition
- Serving Size: 1 bagel
- Calories: 245
- Sugar: 2g
- Sodium: 380mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 0mg