New York Bagels

There’s nothing quite like a fresh, chewy, golden-crusted New York Bagel—and now, you can make this iconic bakery treat right at home. Boiled before baking and made with just the right ingredients, these bagels have that signature shine, dense yet tender texture, and flavor that just hits differently. Whether you enjoy them plain, topped with cream cheese, or stacked into a sandwich, this recipe brings the authentic bagel shop experience to your kitchen.

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Why You’ll Love This Recipe
Authentic Taste – Just like the ones from NYC bagel shops.
Boiled & Baked – Creates that chewy crust and soft interior.
Customizable – Add your favorite toppings like sesame, poppy, or everything seasoning.
Make-Ahead Friendly – Perfect for freezing and enjoying anytime.
Fun to Bake – A satisfying weekend baking project.

Ingredients You’ll Need

For the Dough:

• 4 cups bread flour (plus more for kneading)
• 2 tsp instant yeast
• 1 ½ tsp salt
• 1 tbsp sugar
• 1 ¼ cups warm water (110°F)

For Boiling:

• 2 quarts water
• 2 tbsp brown sugar or honey
• 1 tbsp baking soda (optional for more shine)

For Toppings (Optional):

• Sesame seeds
• Poppy seeds
• Everything bagel seasoning
• Coarse sea salt

Tools You’ll Need
Mixing bowl
Measuring cups and spoons
Stand mixer (optional)
Slotted spoon
Baking sheet
Parchment paper
Wire rack
Large pot for boiling

Step-by-Step Instructions

Step 1: Make the Dough
In a large mixing bowl, whisk together bread flour, salt, sugar, and instant yeast.
Add warm water and stir until a shaggy dough forms.
Knead by hand for 10 minutes (or 6–8 minutes in a stand mixer) until smooth and elastic.
Form into a ball, cover the bowl with a towel or plastic wrap, and let rest for 1 hour, or until nearly doubled.

Step 2: Shape the Bagels
Punch down the dough and divide into 8 equal pieces.
Shape each piece into a smooth ball.
To form bagels, poke a hole through the center with your thumb and gently stretch it to about 1½ inches wide.
Place shaped bagels on a parchment-lined baking sheet, cover, and let rest for 20–30 minutes.

Step 3: Boil the Bagels
Preheat your oven to 425°F (220°C).
Bring a large pot of water to a boil. Stir in brown sugar or honey (and baking soda if using).
Boil bagels 2–3 at a time for 30–45 seconds per side.
Use a slotted spoon to transfer them back to the baking sheet.
While still wet, sprinkle your favorite toppings over the bagels.

Step 4: Bake Until Golden
Bake for 20–22 minutes, or until bagels are golden brown and cooked through.
Cool on a wire rack for at least 10 minutes before slicing.

Tips for Perfect New York Bagels
Use Bread Flour – Higher protein content gives bagels their chewy texture.
Boil Before Baking – This is key to getting that iconic crust.
Don’t Overproof – Bagels should be puffy but still firm before boiling.
Toppings Stick Best – Sprinkle them right after boiling while the surface is still damp.
Get Creative – Add cinnamon and raisins to the dough for a sweet version.

Serving Suggestions
Classic Combo – Toast and spread with cream cheese or butter.
Breakfast Sandwich – Add eggs, cheese, and turkey for a hearty start.
Bagel & Lox – Layer with smoked salmon, cream cheese, and capers.
Sweet Style – Try with jam, honey, or peanut butter.
Pizza Bagels – Top with sauce and cheese and bake for a fun twist.

How to Store & Freeze

Storing:

• Keep at room temperature in a sealed bag or container for up to 3 days.
• Toast before eating for that just-baked texture.

Freezing:

• Slice bagels, place parchment between halves, and freeze in a zip-top bag for up to 2 months.
• Toast directly from frozen for easy breakfast.

Frequently Asked Questions

1. Can I use all-purpose flour instead of bread flour?
Yes, but bread flour gives that authentic chewy bite. All-purpose works in a pinch.

2. Why do you boil the bagels?
Boiling gelatinizes the crust, which helps give bagels their shiny finish and dense, chewy texture.

3. Can I proof the dough overnight?
Yes! Refrigerate the shaped bagels overnight, then boil and bake them the next morning.

4. How do I get my bagels super shiny?
Add baking soda or barley malt syrup to the boiling water for extra gloss.

5. What if my bagels sink while boiling?
A slight sink is okay, but if they don’t float quickly, they may be underproofed or too dense. Give them a bit more time to rise.

Final Thoughts
Making New York Bagels at home might seem like a bakery-level challenge, but with this step-by-step guide, you’ll be baking golden, chewy bagels in your own kitchen with ease. Once you taste them fresh from the oven, you’ll never go back to store-bought. Perfect for breakfast, brunch, or anytime cravings—these bagels bring the Big Apple flavor straight to your plate.

Give them a try and tag your bagel creations—because homemade bagels are always worth showing off!

Preparation Time: 20 minutes
Rising Time: 1 hour 20 minutes
Cooking Time: 20 minutes
Cuisine: American (New York Style)

Nutritional Information (Per Bagel):
Calories: 280 | Protein: 9g | Carbohydrates: 55g | Fat: 1.5g | Fiber: 2g | Sodium: 380mg

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