There’s nothing quite like a true New York–style bagel—crusty on the outside, dense and chewy on the inside, and sturdy enough to hold a generous spread of cream cheese or a full sandwich. This classic recipe uses high-gluten flour and a traditional boiling step to create that iconic texture and shine that sets real bagels apart from ordinary bread rolls.
While homemade bagels may seem intimidating, this step-by-step method breaks the process down into simple, manageable stages. With just a handful of pantry staples and a little patience, you can make bakery-quality bagels at home and customize them with your favorite toppings—from sesame and poppy seeds to garlic, onion, or classic coarse salt.
Ingredients:
- 2 teaspoons active dry yeast
- 1½ tablespoons (4½ teaspoons) granulated sugar
- 1¼ cups (300 ml) warm water (plus more if needed)
- 3½ cups (500 g) bread flour or high-gluten flour, plus more for kneading
- 1½ teaspoons salt
Optional Toppings
- Sesame seeds
- Poppy seeds
- Coarse salt
- Minced fresh garlic
- Minced fresh onion
- Caraway seeds
Directions
- Activate the yeast In a small bowl, combine ½ cup (120 ml) warm water, sugar, and yeast. Do not stir. Let sit for 5 minutes, then stir until fully dissolved.
- Make the dough In a large bowl, whisk together the flour and salt. Make a well in the center and pour in the yeast mixture. Add ⅓ cup (90 ml) of the remaining warm water and begin mixing, adding more water a little at a time as needed. The dough should be firm, moist, and not sticky.
- Knead Transfer the dough to a lightly floured surface and knead for 10 minutes, until smooth, elastic, and stiff. Add flour as needed to prevent sticking.
- First rise Lightly oil a large bowl, place the dough inside, and turn to coat. Cover with a damp towel and let rise in a warm place for 1 hour, or until doubled in size. Punch down and let rest for 10 minutes.
- Shape the bagels Divide the dough into 8 equal pieces. Roll each piece into a smooth ball. Using a floured finger, press through the center of each ball to create a hole, gently stretching it to about ⅓ the width of the bagel.
- Rest and preheat Place shaped bagels on a lightly oiled baking sheet. Cover with a damp towel and rest for 10 minutes. Meanwhile, preheat the oven to 425°F (220°C).
- Boil Bring a large pot of water to a boil, then reduce to a gentle boil. Boil bagels in batches for 1 minute per side (or 2 minutes per side for extra chew). Remove with a slotted spoon.
- Top and bake If using toppings, apply them immediately after boiling (use an egg wash if desired for better adhesion). Transfer bagels to a lightly oiled baking sheet and bake for 20 minutes, or until golden brown.
- Cool Remove from the oven and cool on a wire rack before slicing.
Notes & Tips
- For an even more authentic New York texture, boil the bagels longer.
- Bagels freeze well once cooled—slice before freezing for easy toasting.
- Skip toppings for plain bagels or mix several for an “everything-style” variation.
Based off recipe found on sophisticatedgourmet