New York Style Bagels
New York-style bagels are famous for their chewy texture and slightly crisp, leathery crust. This recipe delivers the authentic flavor and structure of a true New York bagel—so close to those from a city bakery, you’ll feel like you got them right from a deli in Manhattan.
Servings 8 bagels
Calories 261kcal
Equipment
- Small mixing bowl
- Large mixing bowl
- Measuring cups and spoons
- Whisk
- Spatula or wooden spoon
- Stand mixer (optional)
- Parchment lined sheet pan
- Sharp knife of dough cutter
- Shallow pot
- Slotted spoon
Ingredients
- 1 1/2 cups warm water
- 1 tablespoons dry yeast
- 4 1/3 cups bread flour
- 1 tablespoons granulated sugar
- 2 teaspoon dark brown sugar
- 2 teaspoon salt
- 1 tablespoons dark brown sugar (for boiling water)
- 1/2 tablespoons salt (for boiling water)
- toppings: poppy seeds, sesame seeds, coarse salt, dried onion flakes, dried garlic flakes, or everything bagel seasoning (optional)
Instructions
- Activate yeast: Mix the yeast into warm water and set aside to bloom.
- Combine dry ingredients: In a large bowl, whisk together the bread flour, granulated sugar, 2 tsp brown sugar, and 2 tsp salt.
- Mix dough: Add the yeast mixture and stir with a spatula or wooden spoon until a shaggy dough forms.
- Knead: Turn the dough out onto a clean countertop and knead for 20 minutes by hand, or use a stand mixer with a dough hook.
- Rest: Shape the dough into a ball and let it rest on the counter for 10 minutes.
- Divide: Cut the dough into 8 equal pieces and roll each into a smooth ball.
- Proof: Place dough balls on a parchment-lined sheet pan, cover loosely, and let rest for 15 minutes.
- Shape: Poke a hole in the center of each dough ball with your finger, then stretch to form a bagel shape. The hole should be slightly larger than you think, as the dough will expand.
- Final rise: Leave the shaped bagels on the sheet pan, cover with plastic wrap, and allow to rise for 30-40 minutes.
- Prepare boiling water: Bring a shallow pot of water to a rolling boil and add 1 tbls brown sugar and 1/2 tsp salt.
- Boil bagels: Drop bagels into the boiling water and cook for 1 minute per side. Keep the water at a steady boil.
- Prepare for baking: Return bagels to the parchment-lined sheet pan. If adding toppings, sprinkle them on now while the bagels are still wet.
- Bake: Preheat oven to 450°F (230°C). Bake for about 15 minutes, or until golden brown on top.
- Cool & serve: Allow bagels to cool before serving. Enjoy cold or toasted with a classic 'schmear' of cream cheese.
Notes
- The chew comes from boiling: Don’t skip this step! The boiling process creates the signature chewy crust of a New York bagel.
- Kneading matters: Knead for the full 20 minutes to develop the gluten properly. This ensures the right texture.
- Bagel holes shrink: Stretch them wider than you think — they’ll tighten up as they rise and bake.
- Customize your toppings: Coat bagels in your favorite toppings right after boiling while they’re still damp.
- For extra crispness: Bake directly on a preheated baking stone instead of a sheet pan.
Nutrition
Serving: 1bagel | Calories: 261kcal | Carbohydrates: 53g | Protein: 8g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.1g | Sodium: 1022mg | Potassium: 76mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 0.001mg | Calcium: 14mg | Iron: 1mg
