New York Style Bagels

New York Style Bagels

One of my favorites things about cooking is making something with the sole purpose of saying “yes it can be done”.  The was the whole premise of this months theme of Beyond Bread. I want try recreating food that we take for granted as being readily available yet really is not that hard to make.  I will try to include step by step photo instruction to help you along.

So I started with these bagels.  Really not that hard.  Most yeast based food aren’t, they are just more time consuming.  And while my shaping technique needs some work these turned out amazing.

For this recipe no special proofing is required.  You add the yeast, sugar and water together in a small bowl and the remaining flour and salt in a large mixing bowl one. Then you just add them all together in the larger bowl.

New York Style Bagels

New York Style Bagels

Because of my chronic pain I do everything in my stand mixture.  As much as I would love the feeling of kneading the dough by hand I just can’t so I let the machine do it for me.  Eight to ten minutes of manual hand kneading is just too much.

New York Style Bagels

During that time the dough is going to become supple and smooth.  You want to transfer it to a nice oiled bowl and let it rise 1-1 1/2 hours.  I went the distance with this one.

Bagels (4 of 13)

This dough is enough to make 8 large bagels so using a knife I cut it into 8 fairly equal sized pieces.

New York Style Bagels

There are two ways you can shape you dough.  There is the roll out into a log and then bring the ends together and seal tightly.

New York Style Bagels New York Style Bagels

Or you can shape it into a round, press you finger through the centre and then using your hand stretch it out into the classic bagel shape.

New York Style Bagels A fact not foodie people are not aware of is that bagels are boiled.  Its odd I know but the reason behind it is to create that chewy texture you don’t normally find in breads and rolls.  You aren’t boiling for very long, 30 seconds to 1 minutes depending how chewy you want. So after you have shaped all your bagels, cover them and get a large pot of boiling water going.

New York Style Bagels

Carefully add the bagels a couple at a time, making sure to turn them over and then remove with a slotted spoon or spatula to a parchment lines baking sheet.

New York Style Bagels

While they are still wet this is a perfect time to add your toppings.  The moisture helps to hold the seeds, or seasonings, to the bagel as they bake.

New York Style Bagels

Throw them in the oven and about 20 minutes later you have fresh, gorgeous homemade bagels.

New York Style Bagels

RESIST the urge to eat one right away.  Allow them to cool then toast it.  Out of the world.  And really how hard was that.

Yields 8

New York Style Bagels
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  • 2 tsp instant yeast
  • 1 1/2 tsp sugar
  • 1 1/4 cups warm water
  • 3 1/2 cups all purpose flour
  • 2 tsp salt
  • Toppings: minced garlic, minced onion, sesame seeds, poppy seeds


  1. In small bowl combine the water, yeast and sugar.
  2. In a larger bowl mix together the flour and salt.
  3. Add the yeast mixture to the flour and combine.
  4. Knead by hand or in a stand mixer with a dough hook for 8-10 minutes until dough is smooth and supple.
  5. Remove dough from bowl and place in another bowl that has been lightly oiled. Cover and let rise 1-1 1/2 hours in a warm place.
  6. Cut the dough into 8 equal size pieces.
  7. Shape the bagels by either: rolling each piece into a long log, bring the ends together and sealing well or by shaping the dough into rounds, pressing your fingers through the center and then using your hands to stretch it out into the classic shape.
  8. Once all bagels are shaped let them rest and rise for 20 minutes while you get a large pot of water boiling.
  9. Preheat oven to 425 degrees F.
  10. Carefully place a couple bagels at a time into the boiling water and boil for 30 seconds to 1 minute based on the amount of chewiness you desire. The longer they boil the chewier. Turn and boil on the other side.
  11. Remove from the pot using a slotted spoon or spatula and place on parchment lined baking sheet.
  12. Sprinkle with your choice of toppings.
  13. Bake for 20-25 minutes or until golden and brown. Let cool on wire racks.
Recipe Type: Breakfast


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  1. i made bagels once before, like 15 years ago when i knew nothing about baking or yeast. they were a disaster! perhaps it's time to try again :)
  2. Yum, these look beautiful Heather. I've never made bagels, though I've wanted to, so maybe this is the spur :)
  3. I agree that it's a great project to work yourself through a bucket list of recipes. Now that I've seen your bagels...

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