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Homemade Bagels Recipe (New York-Style!)

Your family is going to jump out of bed when you make these New York-style bagels! They are crusty, chewy, sweet-ish bread that have everything we love about bread.

thin bagel

Bagels have a salty-sweet taste that’s combined with a soft, crisp, and chewy texture. It’s great for making sandwiches, used as buns, or eaten on its own.

This wonderful bread is perfect for cream cheese or burger patties. But why stop there? You can put anything you want to make your ultimate sandwich. And with the addition of poppy and sesame seeds as toppings give it that extra nutty taste.

Bagels are always my favorite breakfast on-the-go choice. But do you know you can serve this versatile baked good on any occasion? Whether it’s for on-the-go lunches, office meetings, or lazy weekend brunches.

So if you’re looking at where to start with baking, this ring-shaped pastry will be a good place to begin.

Homemade Bagels Recipe (New York-Style) – Why You’ll Love This Recipe

homemade bagels
  • Baking this popular breakfast bread is easy. Now you can make bagels at home!
  • Bagels are versatile. They can be used for sandwiches, pizzas, and burgers. They are also paired with many toppings and spreads.
  • You can serve this bread not just for breakfast. These are great as a snack, during coffee breaks, and if you pair them with your favorite ingredients, they can also be eaten at lunch or dinner.
  • They can also be eaten as is.
  • These are a fantastic way to make easy meals when you’re always on the go.

Bagel Recipe Ingredients:

I love the smell of bread baking in the oven. It gives my home a cozy and warm vibe that makes guests and family comfortable. Also, making baked goodies is one of the most satisfying things to do.

This recipe calls for 7 simple ingredients. Some of which are already at home and the others can be easily found in the grocery.

Just remember to get high-quality dry yeast (not expired). This will help you throughout the dough-making process and make the bagels have the right texture and taste.

recipe for making bagels
  • 2 tsp active dry yeast
  • 2 ½ cups white bread flour (and a little extra for flouring surfaces and kneading)
  • 2 tbsp granulated sugar
  • 1 cup lukewarm oat milk (105 degrees F to 115 degrees F, comfortable enough to dip your hand in)
  • 1 tbsp sesame seeds
  • 1 tbsp poppy seeds
  • 1 tsp salt

How To Make Homemade Bagels

sandwich and bagel

1. To begin, start by proofing the yeast in a small bowl. Mix the 2 teaspoons of yeast with the warm oat milk or warm water. Then add the 2 tablespoons of sugar and give it a good stir. Set it aside for 5 to 10 minutes. 

2. In a large bowl add the bread flour and salt. Then mix in the yeast mixture.  Cover your hands with oil and mix the ingredients by hand to make a stiff dough. At this point, the dough might get sticky. When this happens add about 2 to 4 tablespoons of water to make it more manageable.

3. Sprinkle the work surface with flour and turn the dough out (knead) for about 20 minutes, this step is necessary to get rid of air bubbles and gives us chewy bagels. Adding bread flour to the work surface prevents the dough from sticking and will be easier to work with.

4. Add some oil to the bottom of a large bowl and place the dough in it. Cover the bowl with a sheet of plastic wrap and let the dough rise in a warm place for about 1 hour until it becomes double in size.

bagel sandwich

5. Divide the dough into 6 pieces. Shape the bagels into a ball with a small hole in the middle (about 1 inch) you can use a finger or the end of a wooden spoon. Repeat the same with the remaining bagels. After the bagels are shaped set them aside to sit at room temperature for 10 to 15 minutes on a baking sheet.

6. Preheat your oven to 320 degrees F and line another baking sheet with parchment paper. Bring water to a boil in a large pot, and boil the bagels for about 1 minute on each side (2 minutes tops). Let them cool down to room temperature and transfer the bagels to the prepared baking sheet with parchment.

7. Brush your boiled bagels with some oat milk and sprinkle all of them with a tablespoon of sesame seeds and poppy seeds if you want to add some as a topping or leave them plain. Bake for about 20 to 25 minutes.

8. Take the tray out of the oven and allow it to cool completely to room temperature before serving. Enjoy!

What Are Bagels

breakfast bagel

Bagels are a type of bread that originated in Eastern Europe, specifically in Poland. They have a long and storied history, with their origins dating back to Jewish communities in the 16th and 17th centuries.

Initially, they were called “bajgiel” in Yiddish and were often given as gifts to women during childbirth.

They gained popularity among Jewish communities in Eastern Europe and eventually made their way to the United States with Jewish immigrants in the late 19th and early 20th centuries.

Today, they are enjoyed worldwide and have evolved to include various flavors and toppings.

Bagels have a unique taste that combines a slightly sweet and yeasty interior with a crusty, chewy exterior. They have a dense and doughy texture, with a characteristic chewiness that sets them apart from other types of bread. 

Bagels are incredibly popular and are a breakfast staple. They are also enjoyed in many countries, the United States among them.

You can find them in bakeries, delis, and cafes, and are often used to make sandwiches or served with cream cheese and various toppings.

Tips, Variations, And Substitutions

bagel sandwich breakfast

🥯 All-purpose flour – You can substitute bread flour with this. Remember that bread flour a flour that has a high protein content which makes the bagels have a chewy texture.

🥯 Barley malt syrup – This gives the bagel dough a sweet malty taste. Bakeries use these for that purpose. You can find this in many supermarkets and food stores.

🥯 Stand Mixer – If you want to use an electric mixer you may do so for convenience and to save time. Just use a stand mixer fitted with a hook attachment when making the dough. You will still need to shape the dough piece by piece into a ball and make sure it comfortably fits on a baking sheet.

🥯 Various toppings – Here is where you can get creative. There are classics like vegan cream cheese, vegan bacon, peanut butter and jelly, different jams, or turn your bagels into burgers. You can make your very own flavor combinations, the sky is your limit!

Common Problems And Solutions

sour dough bagel recipe

Baking pastries can be a satisfying hobby. But like anything, you may encounter some problems along the way. Here are some issues that may arise when giving this recipe a try and how to solve or prevent them:

Dough too sticky – Add a tablespoon of flour at a time. This will make the dough more manageable. Be careful not to add too much or the dough will become too dense.

Dough too dry – Gradually add small amounts of warm water a tablespoon at a time. Do this to reach the right consistency. Watch how much water you add as this process can make the bread less chewy.

Bagels lose their shape when boiling – Ensure that the dough is given enough time to rise properly. The under-risen dough can cause this issue. Avoid overworking or over-handling the dough as well when trying to shape it the first time. Also, make sure that the water is at a gentle simmer not a rolling boil.

Uneven baking – Rotate the bagels halfway through the baking to ensure even coloring and cooking. You can also use a cooking stone or steal for a more even heat distribution.

Bagels became too dense – Do not over-knead your dough. Giving them time to rise properly will prevent this issue as well. Finally boiling them properly will give you the desired texture in the end.

Bagels lack a glossy crust – This is a matter of preference but you can add maple syrup or malt syrup to the water as you boil the bagels.

They lack flavor – Get creative with the herbs, seeds, and other ingredients that you may want to add to the dough. additionally, use high-quality yeast.

They stick to the tray – Line the baking sheet with a silicone mat or parchment paper to prevent the bagels from sticking.

Remember that baking requires practice so don’t get discouraged if your first batch doesn’t turn out exactly as you would like.

Adjusting the ingredients and the dough’s consistency, paying attention, and observing the process will help you achieve the desired results over time.

Homemade Vs Storebought

Homemade Everything is Better Than Store-Bought Anything
Many bagels are made with excess sugar and other unhealthy preservatives.

Making homemade bagels allows you to see exactly what is being used in the recipe. You also can control the amount of salt and sugar to suit your health practices. It is also crucial that you make the right substitutions if you have allergies or just want to make healthy decisions.

Homemade bagels cost a fraction of the kind you buy in the grocery store. They are also way cheaper than the ones that you buy in specialty stores and popular cafes.

So if you are trying to save money making these bagels yourselves will allow you to make more for less.

In terms of shelf life store-bought wins only by a margin as freshly baked goods last for 2 to 3 days at room temperature, while store-bought lasts for 3 to 5 days.

When stored in the fridge store-bought lasts for 5 to 7 days while homemade lasts for 5 days only. But this is because branded and packaged food have preservatives that may cause harmful effects for you over time. So choose wisely.

Other Baking Recipes You May Like

Baking your bread is greatly satisfying. As the oven cooks the baked good it fills the kitchen and possibly the whole house with an appetizing aroma.

If you’re like me and you’re addicted to making your bread then these easy-to-follow recipes are surely for you.

This cornbread muffin is a fantastic side dish or snack. It’s a buttery, crumbly bread that’s going to wow your family and friends. 

Gluten-free bread rolls – If you’re following a special diet then this recipe is for you. It’s a crusty gluten-free bread that’s dairy-free, egg-free, sugar-free, yeast-free, and no kneading required! what more can you ask for? 

Garlic bread is a crowd-pleaser wherever I go. No one can resist the crispy bread that’s made richer with butter. The garlic gives it an earthy pungent taste that will have your guests ask for more. 

my profile
spreads bagel

Frequently Asked Questions

1. How Do New Yorkers Make Bagels?

A New York–style bagel is always boiled in water that has had barley malt added, which gives a bagel its signature taste, texture, and leathery skin.

2. I’m Doing This Homemade Bagel Recipe, Can I Knead It By Hand?

Bagel dough is hard to work by hand, so if you have a stand mixer use it to save time and effort.

3. What Do The Ring-Shaped Shape Bagels Signify?

The ring shape of the bagels is thought to have practical and cultural reasons, It is believed to be for easy stacking and even cooking.

Plus its signature shape gives it more attention for more sales. Also the name “beygl” means “ring” which is thought to symbolize eternity.

thin bagel

Homemade Bagels Recipe (NY Style!)

Homemade New York Style Bagels provide a taste of the Big Apple in your own kitchen. These boiled and baked delights boast a glossy crust and dense, chewy crumb, allowing you to savor the authentic essence of New York bagels without leaving home.
5 from 5 votes
Print Rate
Prep Time: 30 minutes
Cook Time: 17 minutes
Proof Time: 1 hour 20 minutes
Total Time: 2 hours 10 minutes
Servings: 6 bagels
Calories: 244kcal
Author: SHU-CHUN

Ingredients

  • cup white bread flour (a little extra for flouring surfaces and kneading)
  • 2 tsp active dry yeast 
  • 2 tbsp organic granulated sugar
  • 1 cup  lukewarm oat milk (note 1)
  • 1 tsp salt

Toppings

Instructions

  • 1. To begin, start by proofing the yeast in a small bowl. Mix the 2 teaspoons of yeast with the warm oat milk or warm water. Then add the 2 tablespoons of sugar and give it a good stir. Set it aside for 5 to 10 minutes. 
  • 2. In a large bowl add the bread flour and salt. Then mix in the yeast mixture.  Cover your hands with oil and mix the ingredients by hand to make a stiff dough. At this point, the dough might get sticky. When this happens add about 2 to 4 tablespoons of water to make it more manageable.
  • 3. Sprinkle the work surface with flour and turn the dough out (knead) for about 20 minutes, this step is necessary to get rid of air bubbles and gives us chewy bagels. Adding bread flour to the work surface prevents the dough from sticking and will be easier to work with.
  • 4. Add some oil to the bottom of a large bowl and place the dough in it. Cover the bowl with a sheet of plastic wrap and let the dough rise in a warm place for about 1 hour until it becomes double in size.
  • 5. Divide the dough into 6 pieces. Shape the bagels into a ball with a small hole in the middle (about 1 inch) you can use a finger or the end of a wooden spoon. Repeat the same with the remaining bagels. After the bagels are shaped set them aside to sit at room temperature for 10 to 15 minutes on a baking sheet.
  • 6. Preheat your oven to 320 degrees F and line another baking sheet with parchment paper. Bring water to a boil in a large pot, and boil the bagels for about 1 minute on each side (2 minutes tops). Let them cool down to room temperature and transfer the bagels to the prepared baking sheet with parchment.
  • 7. Brush your boiled bagels with some oat milk and sprinkle all of them with a tablespoon of sesame seeds and poppy seeds if you want to add some as a topping or leave them plain. Bake for about 20 to 25 minutes.
  • 8. Take the tray out of the oven and allow it to cool completely to room temperature before serving. Enjoy! (note 2)

Notes

Note:
  1. 105 degrees F to 115 degrees F, something you can comfortably wash your hands in.
  2. They last for 2 to 3 days at room temperature

Nutrition

Serving: 1bagel | Calories: 244kcal | Carbohydrates: 47g | Protein: 8g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 409mg | Potassium: 99mg | Fiber: 2g | Sugar: 7g | Vitamin A: 83IU | Vitamin C: 0.02mg | Calcium: 100mg | Iron: 1mg

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