Classic New York Style Bagels

Ingredients

Dough

A simple yeasted dough with that signature stiff texture

• 500g (4 cups) Bread flour (12-13% protein minimum)
• 300g (1¼ cups) Warm water (100-110°F / 38-43°C)
• 4g (1¼ tsp) Instant yeast
• 10.5g (1¾ tsp) Fine sea salt
• 30g (1½ tbsp) Barley malt syrup (or honey)
• 15g (1 tbsp) Vegetable oil (optional, for a more tender chew)

Boiling Water

The boil creates the signature bagel crust

• 3800g (4 quarts) Water
• 30g (1½ tbsp) Barley malt syrup (or honey)
• 15g (1 tbsp) Baking soda

Toppings (Choose Your Own)

Classic options for finishing your bagels

• 30g (3 tbsp) Everything seasoning (sesame, poppy, dried onion, dried garlic, coarse salt) — Choose one topping; quantity coats one batch
• 30g (3½ tbsp) Sesame seeds — Choose one topping; quantity coats one batch
• 30g (3½ tbsp) Poppy seeds — Choose one topping; quantity coats one batch
• 20g (¼ cup) Dried minced onion — Choose one topping; quantity coats one batch
• 15g (1 tbsp) Coarse sea salt — Choose one topping; quantity coats one batch

Total flour: 500g

Hydration: 60%

Pro tip: For the chewiest bagels, seek out high-gluten flour (14%+ protein) at specialty stores or online. King Arthur Bread Flour is a solid supermarket option.

Equipment

Method

Mix the Dough (15 minutes)

We build all the gluten structure in this phase. The dough will be very stiff, much stiffer than bread dough. This is exactly what you want.

1. Combine wet ingredients. In the mixer bowl, whisk the warm water (100-110°F / 38-43°C) with the barley malt syrup until the syrup dissolves. Instant yeast doesn't need proofing, so there's nothing to wait for here.
2. Add everything else. Add the flour, instant yeast, salt, and the oil if you're using it.
3. Mix on low. Using the dough hook, mix on low speed for 2-3 minutes until a shaggy dough forms.
4. Knead on medium. Increase to medium speed and knead for 10-12 minutes. The dough should become smooth, very stiff, and pull cleanly from the bowl sides.
5. Window pane test. Pinch off a small piece and stretch it thin (windowpane test). It should stretch without tearing. If it tears easily, knead another 2-3 minutes.
6. Hand mixing alternative. Combine ingredients in a large bowl until shaggy, then turn out and knead vigorously for 15-20 minutes on an unfloured surface.

Tip: The dough should feel like a firm stress ball. If it's soft or sticky, resist adding more water. The stiff dough is what makes bagels chewy, not bready.

First Rise (1-1.5 hours)

A short room temperature rise before shaping. We don't want much rise here since the cold retard will continue fermentation.

1. Oil the bowl. Lightly oil a large bowl.
2. Form into ball. Shape the dough into a tight ball and place in the bowl, turning to coat with oil.
3. Cover. Cover with plastic wrap or a damp towel.
4. Rise. Let rise at room temperature (70-75°F / 21-24°C) for 1-1.5 hours. The dough should increase by about 50%, not double.

Wait: 1-1.5 hours

Tip: With commercial yeast, the dough moves faster than sourdough. Watch it carefully and don't let it over-proof.

Divide and Shape (20 minutes)

Shaping happens while the dough is still relatively fresh. Equal portions give you consistent bagels.

1. Turn out dough. Gently turn the dough onto an unfloured work surface.
2. Divide. Using a bench scraper and scale, divide into 8 equal pieces, about 105g each. If you added the oil, they'll come in closer to 107g.
3. Pre-shape into balls. Cup your hand over each piece and move in tight circles to form taut balls. Let rest 5 minutes under a damp towel.
4. Shape bagels. Using either the poke method (poke thumb through, stretch to 2-inch hole) or rope method (roll 9-inch rope, wrap around hand, seal seam).
5. Arrange on sheet. Place shaped bagels on a parchment-lined baking sheet, spaced 2 inches apart.
6. Cover. Cover loosely with plastic wrap or slip the whole sheet into a large plastic bag.

Tip: Make that hole bigger than you think. It shrinks significantly during proofing and baking.

Cold Retard (1 minute active)

The overnight refrigeration is where flavor develops. Cold temperatures slow yeast activity while enzymes continue breaking down starches, creating complex flavor.

1. Refrigerate immediately. Place the covered baking sheet directly in the refrigerator.
2. Cold proof. Let rest 12-24 hours. The bagels will puff very slightly but should not double.

Wait: 12-24 hours

Tip: You can hold them up to 48 hours in the fridge if needed. Longer cold retard = more developed flavor and slightly more tang.

Prep and Float Test (30 minutes)

Get everything ready before you start boiling. Once you begin, it moves fast.

1. Remove from fridge. Take bagels out. They can go straight from fridge to boiling water, no room temp rest needed.
2. Float test. Fill a small bowl with room temperature water. Drop one bagel in (float test). It should float within 10-15 seconds. If it sinks, let them rest at room temperature 20-30 minutes.
3. Preheat oven. Heat to 450°F (230°C) with rack in center position.
4. Prepare boiling water. Fill large pot with 4 quarts water, add barley malt syrup and baking soda. Bring to rolling boil.
5. Set up topping station. Place toppings in shallow bowls near the stove.
6. Line baking sheets. Fresh parchment on two baking sheets.

Tip: The baking soda in the boiling water raises the pH, helping create that characteristic shiny, chewy crust.

Boil (15 minutes)

The boil creates the signature bagel crust by gelatinizing the surface starch. It also prevents too much oven spring, keeping bagels dense.

1. Boil in batches. Lower 2-3 bagels at a time into the boiling water.
2. Boil 30-60 seconds per side. Shorter boil = softer crust. Longer boil = chewier, denser bagel.
3. Flip. Use slotted spoon to flip each bagel.
4. Remove and drain. Let excess water drip off for a few seconds.
5. Apply toppings. While wet, press top into your chosen toppings.
6. Transfer to sheet. Place topping-side up on prepared baking sheets.

Tip: The malt-sweetened water caramelizes slightly during boiling, contributing to that glossy, golden crust.

Bake (20-25 minutes)

High heat and a short bake time give bagels their characteristic color and crust.

1. Bake. Place in 450°F (230°C) oven immediately after boiling.
2. Rotate halfway. After 10-12 minutes, rotate pan for even browning.
3. Check doneness. Bagels are done when deep golden brown, 20-25 minutes total. Internal temp should reach 200-205°F (93-96°C).
4. Cool. Transfer to wire cooling rack. Wait at least 15 minutes before slicing.

Tip: Bagels continue cooking as they cool. Cutting too early releases steam and can make the interior gummy.

Shaping

Two classic methods for shaping bagels. The poke method is faster and easier; the rope method gives more control.

Poke and Stretch (recommended)

The easiest method for beginners. Quick and reliable.

1. Poke a hole. Poke your thumb through the center of a dough ball.
2. Stretch the hole. Use both index fingers to stretch the hole to 2 inches.
3. Even the thickness. Work around the ring to even out thickness.

Rope Method

Gives you more control over the hole size and shape.

1. Roll into rope. Roll dough ball into 9-10 inch rope.
2. Wrap around hand. Overlap ends by 1.5 inches.
3. Seal the seam. Roll seam on counter to seal.

Proof test: Bagels should NOT pass a traditional poke test. Use the float test instead to determine readiness.

Baking

High heat creates the golden crust and chewy interior.

Oven: 230°C / 450°F. Internal temperature when done: 93-96°C / 200-205°F.

Conventional Oven (recommended)

Standard baking sheet method. Works great for most home ovens.

Equipment: Standard oven, baking sheets, parchment

1. Preheat. Preheat to 450°F (230°C).
2. Work in two batches. Boil and bake four bagels, then boil and bake the other four. Eight on one sheet crowds them and steams the crust. Keep the second four in the fridge until the first tray comes out, so they don't sit boiled and deflate on the counter.
3. Bake. Bake at 450°F (230°C) for 20-25 minutes, rotating the pan once at 10-12 minutes.

Convection Oven

Faster baking with more even browning.

Equipment: Convection oven

1. Reduce temperature. Preheat to 425°F (220°C).
2. Work in two batches. Boil and bake four bagels, then boil and bake the other four. Eight on one sheet crowds them and steams the crust. Keep the second four in the fridge until the first tray comes out, so they don't sit boiled and deflate on the counter.
3. Bake. Bake 18-22 minutes, watching carefully, rotating the pan once at 10-12 minutes.

Storage

• Room temperature: Best same day. 2-3 days in paper bag, they'll dry out and get tough.
• Frozen: Slice first. Freeze up to 3 months. Toast directly from frozen.

For best results, slice bagels before freezing. Toast directly from frozen. No thawing needed.

Frequently Asked Questions

Can I make these same-day without the cold retard?

Yes. After shaping, let bagels proof at room temperature for 30-45 minutes, then do the float test. They'll have less complex flavor but still be good.

My bagels came out wrinkly.

Almost always over-proofing. The dough had nothing left to give, so the skin inflated in the boil and collapsed coming out of the oven. Shorten the cold retard, and check that your fridge is actually holding 38-40°F (3-4°C). A weak boil is a distant second cause, and it shows up as a dull, pale crust more than as wrinkles.

My bagels came out flat.

Over-proofing, almost every time. The room rise should take the dough up about 50%, not double it, and the cold retard should puff them slightly, not inflate them. If your kitchen runs warm, cut the room rise to 45 minutes and get them into the fridge sooner.

Can I use active dry yeast instead of instant?

Yes. Dissolve it in the warm water with a pinch of sugar first and let it foam for 10 minutes before proceeding.

What's the best way to reheat day-old bagels?

Slice them and toast. Or for a softer result, sprinkle the cut sides with a few drops of water and toast cut-side down in a dry skillet.

Can I freeze the dough?

Yes. Shape the bagels, place on a parchment-lined sheet, freeze until solid, then transfer to a freezer bag. When ready to bake, place frozen bagels on a sheet, cover, and let thaw overnight in the fridge. Proceed with float test, boil, and bake.

Why no eggs in the dough?

New York style bagels traditionally don't contain eggs. Montreal style bagels do, along with honey in the dough and in the boil. If you want to taste the difference side by side, the Montreal recipe is in the pantry.

Nutrition

Per serving (1 bagel (about 105g)): 280 calories, 55g carbohydrates, 9g protein, 2g fat, 2g fiber, 450mg sodium. Makes 8 servings.