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Freshly baked assorted bagels topped with sesame seeds and poppy seeds on a wooden board

Perfect New York Bagels Recipe for Beginners - Chewy, Shiny, and Surprisingly Simple

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Prep Time 30 minutes
Cook Time 20 minutes
Rise/Rest Time 1 hour 30 minutes
Total Time 2 hours 20 minutes
Course Bread, Breakfast
Cuisine American
Servings 10 Bagels

Ingredients
  

  • Bread flour: 5 cups (about 600 g), plus extra for dusting
  • Warm water: 1.5 cups (360 ml), around 100–105°F (38–41°C)
  • Instant yeast: 2 teaspoons (or active dry yeast, 2.25 teaspoons)
  • Sugar: 1 tablespoon
  • Barley malt syrup or honey: 1 tablespoon for the dough, plus 2 tablespoons for the boiling water
  • Fine sea salt: 2 teaspoons
  • Optional toppings: sesame seeds, poppy seeds, everything seasoning, flaky salt
  • Optional mix-ins: 1/2 cup raisins (for cinnamon-raisin), 1 teaspoon cinnamon

Instructions
 

  • Make the dough: In a large bowl, whisk warm water, sugar, and yeast. If using active dry yeast, let it sit for 5 minutes until foamy. Add barley malt (or honey), salt, and most of the flour. Mix with a spoon until a shaggy dough forms, then add the remaining flour as needed to make a firm dough.
  • Knead until smooth: Turn the dough onto a lightly floured surface. Knead for 8–10 minutes until smooth, elastic, and slightly tacky but not sticky. Add small sprinkles of flour only if it’s sticking badly. A stand mixer with a dough hook works too (6–8 minutes on medium-low).
  • First rise: Place the dough in a lightly oiled bowl, cover, and let it rise at room temperature until puffy and about doubled, 60–90 minutes depending on your kitchen warmth.
  • Divide and pre-shape: Turn the dough out and gently deflate. Divide into 10–12 equal pieces (about 90–100 g each for standard bagels). Shape each into a tight ball by tucking edges under and rolling against the counter.
  • Shape the bagels: Use the poke method: flour your finger, poke a hole in the center of each ball, then gently stretch to a 1.5–2 inch hole. They’ll spring back a bit—that’s fine. Place on parchment-lined baking sheets lightly dusted with flour or semolina.
  • Proof: Cover loosely and let the shaped bagels rest 20–30 minutes. They should look slightly puffed but still firm. For deeper flavor, cover and refrigerate up to 24 hours; bake straight from the fridge.
  • Preheat and prepare the water bath: Heat oven to 450°F (232°C). Bring a wide pot of water to a steady boil. Stir in 2 tablespoons barley malt syrup or honey and 1 teaspoon baking soda (optional for extra browning). Keep the water at a gentle boil.
  • Boil the bagels: Boil 2–3 bagels at a time for 30–45 seconds per side. Longer boils mean chewier crusts. Remove with a slotted spoon and place back on the parchment. While still tacky, sprinkle with toppings.
  • Bake: Bake for 16–20 minutes, rotating pans halfway, until deep golden brown with a shiny surface. If you like them darker, give them another 2–3 minutes.
  • Cool properly: Transfer to a wire rack and let cool at least 20 minutes. This sets the crumb and makes slicing easier.