Easy New York Style Bagel

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If there’s one thing I never get tired of baking, it’s a batch of chewy, golden New York style bagels. There’s just something deeply satisfying about pulling a tray of freshly baked bagels from the oven, their glossy tops scattered with seeds, and that unmistakable bakery aroma filling the kitchen. These bagels strike the perfect balance between a crisp outer crust and a dense, chewy interior—just like the kind you’d find on a street corner in Manhattan.

I used to think bagels were too fussy to make at home, but after testing and tweaking this recipe over time, it’s become one of my favorite weekend rituals. Whether you love them plain, piled high with cream cheese and lox, or toasted with butter, this easy method delivers that iconic New York texture without needing to leave your kitchen.

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Why You’ll Love This Easy New York Style Bagel

These bagels have everything you crave from a proper New York style bagel—chewy bite, glossy crust, and rich flavor. You don’t need a commercial kitchen or fancy ingredients. This recipe is straightforward enough for beginners but satisfying enough for seasoned bakers. Bonus: they freeze beautifully, so you can have an authentic bagel experience any time.

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What Kind of Flour Should I Use for Bagels?

Bread flour is the best choice here. It has a higher protein content than all-purpose flour, which is key for developing that signature chew. All-purpose flour will work in a pinch, but the texture won’t be quite as dense or satisfying. If you want your bagels to truly channel that New York authenticity, stick with bread flour.

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Options for Substitutions

• Flour: While bread flour is best, you can mix in some whole wheat flour (about 25%) for a nuttier taste.
• Toppings: Sesame, poppy seeds, dried onion flakes, or Everything Bagel seasoning all work beautifully.
• Sweetener: If you don’t have barley malt syrup (traditional), you can use honey or brown sugar in the dough and boiling water.
• Vegan: Skip the egg wash and use a plant-based milk with a touch of maple syrup for that shiny crust.

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Ingredients for This Easy New York Style Bagel

• Bread Flour – This is essential for giving the bagels their classic chewy bite thanks to its high protein content.
• Instant Yeast – Provides the rise and fermentation needed to develop flavor and texture.
• Warm Water – Helps activate the yeast and bring the dough together.
• Salt – Enhances flavor and controls yeast activity.
• Barley Malt Syrup – Traditional sweetener that deepens the flavor and adds color; can be swapped for honey or brown sugar.
• Toppings – Sesame seeds, poppy seeds, Everything Bagel seasoning, or dried onion flakes.
• Egg (optional) – For the egg wash that gives the bagels a glossy, golden finish.

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Step 1: Make the Dough

In a large mixing bowl, combine the bread flour, instant yeast, salt, and warm water. Mix until a shaggy dough forms. Transfer to a floured surface and knead for 8-10 minutes until smooth and elastic. You can also use a stand mixer with a dough hook for this step.

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Step 2: First Rise

Place the dough in a lightly oiled bowl, cover it with a damp towel or plastic wrap, and let it rise at room temperature for 60 to 90 minutes or until doubled in size. This slow rise is crucial for developing that iconic bagel flavor.

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Step 3: Shape the Bagels

Once the dough has risen, punch it down and divide it into 8 equal pieces. Roll each piece into a ball, then poke a hole in the center with your thumb and stretch gently to form a bagel shape. Let the shaped dough rest for 10-15 minutes to relax the gluten.

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Step 4: Boil the Bagels

Bring a large pot of water to a boil and stir in 1 tablespoon of barley malt syrup. This gives the crust its color and flavor. Boil each bagel for 45-60 seconds per side. The longer the boil, the chewier the bagel.

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Step 5: Add Toppings

Remove bagels from the water with a slotted spoon and place on a parchment-lined baking sheet. Immediately sprinkle with your choice of toppings while they are still wet so they stick.

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Step 6: Bake the Bagels

Preheat your oven to 425°F (220°C). Bake the bagels for 20-25 minutes or until golden brown and crisp on the outside. Rotate the pan halfway through for even baking. Let them cool on a wire rack before serving.

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How Long to Prepare the Easy New York Style Bagel

Making bagels from scratch is a rewarding process, but it does require a bit of time and planning. The hands-on time is relatively short, but the rising and boiling steps add to the overall preparation.

• Prep Time: Mixing and kneading the dough takes about 15–20 minutes, and shaping the bagels will add another 15 minutes.
• Rise Time: The dough needs 60–90 minutes to rise before shaping.
• Boiling and Baking: Boiling adds 10–15 minutes depending on your batch size, and baking requires 20–25 minutes.

In total, you’re looking at around 2.5 to 3 hours, most of which is passive time.

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Tips for Perfect Easy New York Style Bagels

• Use bread flour for maximum chew and structure.
• Don’t skip the boiling step—it’s the key to the classic bagel texture.
• Add toppings right after boiling while bagels are still wet so they stick properly.
• Weigh your dough portions for uniform size and even baking.
• Let bagels cool fully on a wire rack to avoid a soggy bottom crust.

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Watch Out for These Mistakes While Cooking

• Using All-Purpose Flour: It results in a softer, less chewy bagel.
• Overproofing: If the dough rises too long, bagels can collapse during boiling.
• Under-boiling: Less than 45 seconds in boiling water won’t develop the crust properly.
• Skipping the Egg Wash: You’ll miss out on that iconic glossy finish.
• Crowding the Boiling Pot: Only boil 2–3 bagels at a time to avoid lowering the water temperature.

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What to Serve With Easy New York Style Bagels?

1. Classic Cream Cheese

A thick smear of cream cheese is a timeless topping, plain or flavored.

2. Smoked Salmon & Capers

Layer lox, red onion, capers, and dill on a bagel for a deli-style treat.

3. Egg & Cheese

Turn it into a breakfast sandwich with scrambled eggs, cheddar, and maybe some bacon.

4. Avocado & Tomato

Top with smashed avocado, sliced tomato, a drizzle of olive oil, and flaky salt.

5. Nut Butter & Banana

Spread peanut or almond butter and layer with banana slices for a sweet option.

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Storage Instructions

Room Temperature: Store bagels in a paper bag placed inside a plastic bag to maintain freshness without going soggy. Best eaten within 2 days.

Freezer: Slice them before freezing for easier toasting. Place in a zip-top bag and freeze up to 3 months. Toast straight from frozen or thaw overnight.

Reheating: To revive a bagel, sprinkle it with a little water and warm it in the oven at 350°F (175°C) for about 10 minutes.

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Estimated Nutrition (Per Plain Bagel)

• Calories: 270
• Carbohydrates: 52g
• Protein: 9g
• Fat: 1g
• Saturated Fat: 0g
• Fiber: 2g
• Sugar: 3g
• Sodium: 450mg

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Frequently Asked Questions

How do I know when the dough is kneaded enough?

The dough should be smooth and elastic. You can do the windowpane test: stretch a piece of dough—if it forms a thin, see-through membrane without tearing, it’s ready.

Can I refrigerate the dough overnight?

Yes! After the first rise, shape the bagels and refrigerate them overnight. Boil and bake straight from the fridge the next day.

Can I make mini bagels with this recipe?

Absolutely. Divide the dough into 12–14 pieces instead of 8. Reduce boiling time slightly to 30 seconds per side and bake for about 15–18 minutes.

Why did my bagels flatten in the oven?

This could be due to overproofing or not boiling long enough to set the structure. Make sure your water is boiling, not just simmering.

Are these bagels gluten-free?

Not as written. Bread flour contains gluten, which is essential to the texture. You’d need a special gluten-free recipe to replicate the chewiness.

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Conclusion

There’s something incredibly special about mastering the art of the Easy New York Style Bagel at home. From the chewy bite to the irresistible crust, these bagels offer a truly authentic taste experience. With a little patience and a few simple ingredients, you can bring a slice of New York to your kitchen, no matter where you are. Serve them fresh, freeze them for later, or make them part of your weekend ritual—they’re bound to become a household favorite.

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