Homemade New York-Style Bagels Recipe

Ingredients

  • 4 cups all-purpose flour
  • 2 teaspoons salt
  • 1 tablespoon granulated sugar
  • 1 1/2 cups warm water (around 110°F)
  • 2 teaspoons active dry yeast
  • 1 tablespoon vegetable oil
  • 1/4 cup cornmeal
  • 1 egg (for egg wash)
  • Optional toppings: sesame seeds, poppy seeds, sea salt, etc.

Steps and instructions

  1. In a large bowl, combine the flour, salt, and sugar.
  2. In a separate bowl, dissolve the yeast in warm water. Allow it to sit for 5 minutes until it becomes frothy.
  3. Add the yeast mixture and vegetable oil to the dry ingredients. Mix until a dough starts to form.
  4. Knead the dough on a lightly floured surface for about 10 minutes, until it becomes smooth and elastic.
  5. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 to 1.5 hours, or until it doubles in size.
  6. Once the dough has risen, punch it down and divide it into 8 equal pieces. Shape each piece into a ball, then use your thumb to make a hole in the center of each ball.
  7. Preheat your oven to 425°F (220°C) and dust a baking sheet with cornmeal.
  8. Bring a large pot of water to a boil. Boil the bagels, a few at a time, for about 1 minute on each side.
  9. Remove the bagels with a slotted spoon and place them onto the prepared baking sheet.
  10. Beat the egg in a small bowl to make an egg wash. Brush this over the bagels, then sprinkle on your desired toppings.
  11. Bake the bagels in the preheated oven for 20-25 minutes, or until they are golden brown.
  12. Allow the bagels to cool on a wire rack before serving.

Tools for making

Recipe variations

  • Whole wheat flour instead of all-purpose flour
  • Adding different spices or herbs to the dough, such as garlic powder, onion powder, or dried dill
  • Using a different type of sweetener, like honey or maple syrup, instead of granulated sugar
  • Adding various toppings to the bagels, such as everything seasoning, cinnamon sugar, or dried fruit
  • Experimenting with different types of flour, such as rye flour or spelt flour
  • Making flavored cream cheese spreads to accompany the bagels, such as sun-dried tomato cream cheese or jalapeno cream cheese
  • Creating a vegan version by substituting the egg wash with a plant-based milk, like almond milk, and using a vegan cream cheese or spread
  • Adding mix-ins to the dough, such as raisins, chocolate chips, or nuts
  • Making mini bagels instead of regular-sized ones
  • Trying different cooking methods, like boiling the bagels in a mixture of water and honey for added sweetness

Recipe overview

This homemade Bagel recipe will guide you through the process of making classic, New York-style bagels from scratch. These bagels are crisp on the outside, chewy on the inside, and perfectly flavored. The recipe involves creating a simple dough, letting it rise, shaping the bagels, boiling them briefly before baking, and then finishing off with an egg wash and your favorite toppings. The end result is a batch of 8 delicious, bakery-quality bagels, perfect for breakfast or a hearty sandwich. It's a rewarding process that takes time, but the result is well worth it. Once you've tried these homemade bagels, you'll never go back to store-bought!

Common questions

  1. Can I use bread flour instead of all-purpose flour?
    Yes, you can substitute bread flour for all-purpose flour in this recipe. However, keep in mind that bread flour will result in a chewier texture.
  2. Can I use instant yeast instead of active dry yeast?
    Yes, you can use instant yeast as a substitute for active dry yeast. You can use the same amount of instant yeast, but you can skip the step of proofing the yeast in warm water. Simply add the instant yeast directly to the dry ingredients.
  3. Can I add flavors like cinnamon or raisins to the bagel dough?
    Certainly! You can customize your bagels by adding flavors such as cinnamon, raisins, or other spices or dried fruits to the dough during the mixing step. Just make sure to adjust the quantities according to your taste.
  4. How can I store the bagels?
    Once the bagels have cooled completely, you can store them in an airtight container or ziplock bag at room temperature for up to 2 days. For longer storage, freeze the bagels individually and thaw them as needed.
  5. Can I double the recipe?
    Yes, you can double or even triple the recipe to make more bagels. Just make sure to adjust the rising and baking times accordingly. It may also require additional mixing and kneading time to ensure all of the ingredients are incorporated properly.
  6. Can I skip the boiling step and just bake the bagels?
    While boiling the bagels before baking is a crucial step to achieve the traditional chewy texture, you can skip it if you prefer a softer texture. However, the crust may be less crispy compared to boiled bagels.

Serving dishes and utensils

  • Mixing bowl - A large bowl to mix and knead the dough.
  • Baking sheet - A flat sheet to place the bagels on for baking.
  • Slotted spoon - Used to remove the boiled bagels from the pot.
  • Wire rack - A rack to cool the baked bagels on.
  • Bread knife - A serrated knife to slice the bagels.
  • Toaster - Optional but commonly used for toasting the bagels before serving.
  • Cream cheese - A spread commonly used with bagels.
  • Butter - Another spread option for bagels.
  • Jam or jelly - Sweet spreads that can be paired with bagels.
  • Coffee or tea - Common beverages served alongside bagels.

Origin stories

The humble bagel, with its unique shape and chewy texture, has a rich history steeped in Jewish tradition. Originating in Poland in the 17th century, it is said that the bagel was created as a tribute to Jan Sobieski, the King of Poland who saved the country from Turkish invaders. The round shape of the bagel was meant to mimic the stirrup of a horse, reflecting Sobieski’s reputed love for horseback riding. The bagel traveled with Eastern European Jewish immigrants to New York in the late 19th century, where it became a staple in American Jewish cuisine and eventually gained popularity across the United States. Today, this round roll with a hole is enjoyed worldwide, with countless variations in toppings and fillings, proving that the bagel's versatility is as enduring as its history.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.