How to Make Homemade New-York Style Bagels (Easy, Fluffy and Quick!)

Homemade Bagels are soft buns with a typical donut shape belonging to the tradition of Polish and Jewish cuisine, which later became famous in New York and the United States as a tasty street food.

The secret of their success lies in the double cooking, in boiling water with the addition of honey and baking soda first, and then in the oven, which makes them particularly soft and fragrant.

They are prepared by mixing together water, 00 flour, Manitoba flour, yeast, honey, butter and salt: the resulting dough, once divided into many balls and left to rest for half an hour, is then packaged in the shape of a donut, left to rise again and then cooked twice. Before baking them you can sprinkle the bagels with sesame and poppy seeds, as we did, or leave them plain, natural: they will still be delicious.

Once ready, you can fill the bagels with the most varied ingredients and serve them on the occasion of a Sunday brunch or take them to the office for a quick lunch break.

What Are New-York Style Bagels?

The bagel has a long and fascinating history, tracing its origins back to the Jewish communities of Poland in the early 17th century. The first written record of bagels dates to 1610 in Kraków, where they were given as gifts to women after childbirth. Bagels were beloved for their chewy texture and long shelf life, making them a staple food among Eastern European Jewish immigrants. By the late 19th and early 20th centuries, Jewish immigrants brought bagels to New York City, where they became a cultural icon.

The New York-style bagel evolved from these traditional roots, becoming famous for its crispy crust and soft, chewy interior. The key difference lies in the boiling process—New York bagels are boiled in water with malt or honey before baking, giving them their signature shine and texture. The city’s unique tap water, rich in minerals, is also said to contribute to their distinct flavor. Over time, bagels expanded beyond their traditional plain or sesame varieties, leading to the creation of flavors like everything bagels, cinnamon raisin, and even rainbow-colored versions. Today, the New York-style bagel remains the gold standard worldwide, symbolizing the city's rich immigrant history and love for delicious, hand-crafted food.

Are Homemade Bagels Worth It?

Yes, homemade bagels are absolutely worth the effort! While they require more time and steps than store-bought ones, the result is a fresh, chewy, and flavorful bagel that’s far superior to most mass-produced versions.

Making them from scratch allows you to control the ingredients, customize flavors, and achieve the perfect texture by boiling and baking them just right. Plus, the satisfaction of biting into a warm, homemade bagel is unbeatable.

Pro Tips for The Best New-York Style Bagels!

• Bagel dough requires extensive kneading to develop gluten, which creates a firm and elastic dough. Knead for at least 10 minutes by hand or 6–8 minutes in a stand mixer until smooth and stretchy.
• Let the dough rise properly to develop flavor. A slow, overnight rise in the refrigerator enhances the taste and texture, though a shorter room-temperature rise can work if you’re short on time.
• To get the classic bagel shape, either roll the dough into balls and poke a hole in the center or roll it into ropes and join the ends. Ensure the hole is large enough, as it will shrink during boiling and baking.
• Boiling is key to achieving a chewy crust. Add malt syrup, honey, or baking soda to the boiling water for a golden-brown, slightly sweet exterior. Boil for 30–60 seconds per side—the longer the boil, the chewier the bagel.
• Bagels need a hot oven (about 220°C / 425°F) to bake properly. This ensures they get crisp on the outside while staying soft inside. A baking stone or preheated baking sheet can help with even heat distribution.
• Fresh bagels continue to set after baking. Let them cool for at least 10–15 minutes to avoid a gummy texture inside.

What is The Best Flour for Bagels?

The best flour for making bagels is bread flour because of its high protein content (12-14%), which helps develop strong gluten. This creates the chewy, dense texture that bagels are known for. All-purpose flour can be used in a pinch, but it won’t produce the same firmness and elasticity. For extra chewiness, some bakers even add a small amount of vital wheat gluten to boost protein levels.

Can I Use Fresh Yeast, Instead?

Yes! The general conversion is 3:1, meaning you need three times more fresh yeast than dry yeast. For example, our recipe calls for 7g of dry yeast, so you need use 21g of fresh yeast.

To use fresh yeast, crumble it into lukewarm water (not too hot) and let it dissolve before mixing it into the flour. Fresh yeast provides a slightly richer flavor, but the rising time will be similar to dry yeast.

Is Bagel Dough Different From Bread Dough?

Yes, bagel dough is different from regular bread dough because it has a lower hydration (less water) and a higher protein content due to bread flour. This makes bagel dough denser, firmer, and more elastic, creating the signature chewy texture. Regular bread dough is typically softer, with more moisture, resulting in a lighter, airier texture.

Do You Really Have to Boil Bagels Before Baking Them?

Boiling bagels before baking is essential and should not be skipped if you want an authentic texture. The boiling process gelatinizes the starches on the surface, creating the chewy crust that bagels are known for. It also helps set the shape and prevents excessive rising in the oven.

Skipping this step would result in a texture more like regular bread rather than a true bagel. For extra flavor and color, adding malt syrup, honey, or baking soda to the boiling water enhances the crust.

What Can I Use to Fill my Bagels?

For a classic savory bite, try smoked salmon and cream cheese with capers and red onion, a hearty egg and cheese breakfast bagel, or a turkey and Swiss combo with honey mustard.

If you're in the mood for something Mediterranean, hummus and roasted veggies make a great choice, while buffalo chicken with ranch or blue cheese adds a spicy kick.

Sweet options include Nutella and banana, a childhood favorite like peanut butter and jelly, or a more refined ricotta and honey pairing.

For something gourmet, indulge in prosciutto and brie with fig jam, a fresh Caprese bagel with mozzarella and basil, or a flavorful BBQ pulled pork bagel with coleslaw.

Can I Skip All Those Toppings and Make Plain Bagels?

Yes, you can skip all toppings and make plain bagels, and they will still be delicious! Plain bagels have a classic, slightly chewy texture with a golden crust, making them perfect for both savory and sweet spreads. If you prefer a simple, versatile bagel, just boil and bake them without adding sesame, poppy seeds, or other toppings. They pair well with butter, cream cheese, jam, or even sandwiches, making them a great all-purpose option!

Can I Make Bagels Ahead of Time?

Yes! You can prepare the dough and let it cold-proof in the refrigerator overnight for better flavor. Alternatively, you can fully bake the bagels, then store them at room temperature for 1–2 days. When ready to eat, simply toast or warm them for a fresh taste.

Do Homemade Bagels Freeze Well?

They do! Once they’ve cooled completely, store them in an airtight bag or container and freeze for up to 3 months. For best results, slice them before freezing, so you can toast them straight from the freezer. To enjoy, simply reheat in the oven or toaster for a fresh-baked taste.

How to Store Homemade Bagels

Homemade bagels are best eaten fresh but can be stored in an airtight container for up to 2 days.

How to Make Homemade Bagels

Sift the two flours together and collect them in a large bowl.

Incorporate the dehydrated brewer's yeast.

Pour 280 ml of water into a mixer bowl and add the salt.

Add the honey and mix.

Pour the liquid into the bowl with the flours and start kneading.

Work until you obtain a smooth and homogeneous dough; then add the butter and knead for a few more moments.

Cover with a sheet of cling film and let it rise for about 2 hours, or until it doubles in size.

Once the rising time has elapsed, turn the dough out onto a lightly floured surface and work it with your hands until it forms a loaf.

Using a tarot card, divide the dough into 8 parts.

And form lots of balls.

Cover with a clean tea towel and let it rise for about 30 minutes.

Make a hole in the center of each ball.

And gently widen each hole with two fingers.

Arrange the donuts obtained, as they are ready, on a small square of parchment paper.

Arrange the bagels on the baking tray and let them rise for another 30 minutes.

Pour 3 liters of water into a large pot and add the baking soda.

Add the honey too and bring to a light boil.

Soak the bagels in the water with the entire square of parchment paper.

Remove the parchment paper using kitchen tongs, and sear the bagels for a few seconds.

Remove the bagels with a slotted spoon and let them drain well.

Place them well spaced apart on a baking tray, lined with parchment paper.

Sprinkle them with poppy seeds.

Then sprinkle them with sesame seeds as well.

Bake in a static oven at 390°F/200°C for 20 minutes, or until golden. Once the baking time is up, take the bagels out of the oven, let them cool completely.

Enjoy them as you like!