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Homemade New York style bagels with sesame, poppy seed, and everything toppings arranged on a serving tray on a kitchen counter.

Homemade New York Style Bagels

Homemade New York–style bagels: perfect for cream cheese, sandwiches, and everyday breakfasts.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Course Breakfast
Cuisine American
Servings 6 bagels
Calories 280 kcal

Equipment

  • Stand mixer with dough hook (or knead by hand)
  • Large mixing bowl
  • Large pot for boiling (4-6 qt)
  • Slotted spoon
  • Baking sheet
  • Parchment paper
  • Silicone brush for egg wash

Ingredients
  

Bagels

  • 1⅓ cups warm water
  • 1 tbsp sugar
  • 2¼ tsp active dry yeast 1 packet, or instant (both work)
  • 1½ tsp kosher salt
  • 3½ cups bread flour

Other

  • 1 tbsp olive oil for greasing bowl
  • 1-1.5 tsp molasses for boiling water, optional
  • 1 egg beaten (for egg wash)
  • Optional toppings: sesame seeds everything seasoning, poppy seeds, etc.

Instructions
 

  • Bloom the yeast:
    In the bowl of a stand mixer, stir together the water, sugar, and yeast. Let sit 5–10 minutes until foamy.
  • Form the dough:
    Add flour and salt to the bowl. Using the dough hook attachment, mix on low speed for 8–10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
  • First rise:
    Lightly oil a clean bowl with olive oil. Transfer dough into the bowl, cover, and let rise 1.5 hours (should be doubled in size).
  • Preheat oven to 425°F (220°C):
    Bring a large pot of water to a boil and then a simmer. Stir in molasses.
  • Divide & rest:
    Gently remove the dough from the bowl, reform into a ball, divide into 6 equal pieces for standard size bagels (or 8 for smaller bagels), and shape into balls. Place on a parchment-lined sheet and rest for 10-15 minutes. (I usually let it rest for as long as it takes my oven to preheat and pot of water to start boiling.)
  • Shape bagels:
    Pinch a hole in the center of each ball using your thumb and index finger and gently stretch into a ring. Lay flat on the parchment paper.
  • Boil bagels:
    Gently place 2-3 bagels (depending on the size of the pot) in the simmering water, boil for 1 minute on each side, then remove with a slotted spoon and place on the parchment-lined baking sheet. Repeat until all bagels are boiled.
  • Top & bake:
    Brush with egg wash (do not add water to egg wash), sprinkle with toppings of choice, and bake at 425°F (220°C) for 25 minutes until golden brown. For plain bagels, bake after brushing with egg wash.
  • Cool & enjoy:
    Transfer to a wire rack and let them cool slightly before slicing. Cool completely before storage.
Keyword bagel, breakfast, cream cheese, New york bagel