Easy Homemade Bagels New Yorkstyle Boiled Baked
Quick Hook
Easy Bagel Recipe is my go-to weekend project.
Ever wondered why homemade bagels taste so different?
This boiled and baked method gives a shiny crust.
Think chewy interior and slightly crisp outside.
Honestly, it tastes like a New York deli.
Fun fact: Americans eat about 2 billion bagels yearly.
Brief Overview
This New York style bagels recipe borrows classic techniques.
Its roots are Eastern European Jewish baking traditions.
Difficulty level is easy and friendly to beginners.
Prep takes about 25 minutes active time.
First rise is 45 60 minutes , or chill overnight 8 18 hours .
Total cook time is roughly 25 30 minutes.
Yield is eight medium bagels.
Serve with cream cheese, lox, or breakfast sandwiches.
Main Benefits
Top health win is simple ingredient control.
You know every gram that goes in.
This Bagel Recipe uses bread flour and basic pantry items.
It’s a chewy bagel recipe that holds up to toppings.
Perfect occasion is lazy weekend brunches.
Also great for make-ahead breakfasts and brunch parties.
What makes this Homemade Bagels method special?
The quick boil locks moisture and builds chew.
Boiled and baked bagels get that glossy, blistered crust.
Try the overnight cold retard bagels for deeper flavor.
That overnight rest adds real malt complexity.
It’s also flexible for sweet or savory builds.
Want cinnamon raisin or everything seasoning? Easy swap.
Personal note: my first Yeast Bagels were messy.
I burned half the batch once.
Now I swear by a gentle boil and thermometer.
Small tweaks fixed my soggy middles instantly.
If you want to know how to make bagels homemade easy,
this guide shows the key steps clearly.
Next up are the ingredients and exact measures.
Grab your scale and a big pot.
Let’s move on to the ingredient list.
Opening quick hook
"A bagel is a lot like a warm hug," my grandma used to say. I still agree. This Easy Bagel Recipe gives you that hug at home.
It’s simple, chewy, and honestly addictive.
Main Ingredients
For the dough:
- Bread flour: 4 cups (500 g) . High protein flour helps chew.
- Warm water: 1 1/4 cups (300 ml) , 95– 105° F / 35– 40° C . Not too hot.
- Instant dry yeast: 2 1/4 tsp (1 packet / 7 g) . Fresh yeast smells faintly yeasty.
- Granulated sugar (or barley malt syrup): 2 tbsp (30 g) . Malt gives classic flavor.
- Kosher salt: 2 tsp (10 g) .
- Optional: Olive oil 1 tbsp (15 ml) for a softer crumb.
For the boil:
- Water: large pot, ~8 cups (2 liters) .
- Optional: 1 2 tbsp barley malt syrup, honey, or baking soda.
For egg wash & toppings:
- Large egg beaten with 1 tbsp water .
- Seeds, everything seasoning, cinnamon sugar, etc.
Quality tips: use high protein bread flour for a true chew. Choose fresh yeast within its date. Barley malt syrup makes the crust taste authentic.
If you only have all-purpose flour, it still works.
Seasoning Notes
Essential combos: sesame + poppy + coarse salt = classic everything.
For a sweet route, use cinnamon + brown sugar + raisins.
Aromatic enhancers: add minced garlic flakes or onion flakes to the topping. They toast in the oven and smell heavenly.
Quick subs: no barley malt? Use honey or maple syrup.
No sesame? Use sunflower seeds or oats.
No instant yeast? Proof 2 1/4 tsp active dry in warm water first.
Equipment Needed
Essentials: large mixing bowl or stand mixer, large pot, slotted spoon, baking sheet, parchment, wire rack.
Optional but helpful: instant read thermometer and kitchen scale.
Common alternatives: no mixer? Knead by hand. No scale? Use cups, but weigh for best results. No slotted spoon? Use a spider or tongs and drain well.
Closing tiny confession
I once boiled one too many at once. Chaos. Still tasted amazing. Try the overnight cold retard bagels for deeper flavor.
This bagel dough recipe makes New York style bagels at home. Trust me, you’ll love the chew.
Cooking Method
Prep Steps
Fun fact: bagels were first noted in 17th-century Poland. I love that. It makes this feel timeless.
Gather your mise en place. Weigh flour. Measure 1 1/4 cups (300 ml) warm water at 95 105° F . Prep yeast, sugar, and salt.
Line a tray with parchment. Get a large pot ready for boiling.
Save time by splitting tasks. Mix dough while kettle heats. Top and egg wash go in small bowls. Use a scale. It gives even bagels every time.
Safety first. Be mindful of boiling water. Use a slotted spoon. Keep sleeves rolled. Hot water pops and splashes.
step-by-step Process
- Mix ingredients until a shaggy dough forms. Add water and oil.
- Knead until smooth. Hand knead 8– 10 minutes or mixer 5– 7 minutes .
- Let rise 45– 60 minutes until doubled. For flavor, refrigerate overnight (overnight cold retard bagels).
- Shape into 8 rings. Rest 10 minutes , then proof 20– 30 minutes until puffy.
- Preheat oven to 425° F ( 220° C) . Boil bagels 45 60 seconds per side . For chewier bagels, boil 90 120 seconds total .
- Brush with egg wash and top. Bake 18– 22 minutes until deep golden brown. Cool 15 minutes .
Visual cues: the crust should be shiny and deep golden. Tap a bagel. It should sound slightly hollow. The crumb feels springy. These signs show a proper New York style bagel.
Critical temperature points: warm water 95– 105° F helps yeast bloom. Oven at 425° F locks in crust. Boil times change chew and color. Remember those numbers.
Pro Tips
Use a scale for even bagel weights. This is the biggest shortcut. Try a cold retard overnight for flavor. I do this on lazy Saturdays. It tastes like a bakery.
Common mistakes: overproofing kills the chew. Skipping the boil loses the shine. Using too much flour dries the crumb.
make-ahead options: shape one day, refrigerate overnight, boil and bake next morning. It fits real life. Honestly, nothing beats a warm bagel with cream cheese.
If you want an Easy Bagel Recipe that sings, try this.
Recipe Notes
“Boil before you bake” is a baker’s mantra. It makes a chewy bagel recipe sing. Honestly, that’s the magic of my favorite Easy Bagel Recipe.
I say this like I’ve learned it the hard way. I once rushed the boil. Big mistake.
Serving Suggestions
Serve these Homemade Bagels warm. Split and toast for crunch. Slather cream cheese and add smoked salmon and capers. Or build a breakfast sandwich with egg and bacon.
For brunch, pair with coffee or a Mimosa. For a true NYC vibe, make a classic New York style bagels spread.
Simple plating looks best. Keep toppings neat. Let the bagel shine.
Storage Tips
Cool completely before storing. Bag cooled bagels in a paper bag, then slide into a plastic bag. Eat within 2 days for best texture.
For longer keep, freeze individually. Wrap each bagel in foil or cling film. Freeze up to 3 months . To reheat, thaw at room temp.
Warm in toaster or oven at 350° F for 5 8 minutes . If frozen, give a minute more.
Avoid microwave it makes them gummy.
Variations
Want dietary tweaks? Swap half the flour for whole wheat. Or use gluten-free flour blends for GF tries. For sweeter runs, add raisins and cinnamon.
For salt lovers, go everything bagel. Try the overnight method the Overnight cold retard bagels trick gives deeper flavor. You’ll see why baker friends love the cold retard.
Nutrition Basics
Per bagel, expect about 270 kcal , ~10 g protein. Carbs power your morning. They aren’t a health miracle. But bread flour and modest fat keep them simple.
Yeast Bagels bring some B vitamins from fermentation. Whole grain swaps add fiber and nutrients.
Final Thoughts
This Bagel Recipe and Bagel dough recipe is forgiving. It’s a great first time win. If you want a step-by-step, I’ve got you.
Try this Easy Bagel Recipe this weekend. You’ll be bragging to your mates by Monday.
Frequently Asked Questions
Is this recipe really an "Easy Bagel Recipe" for beginners?
Yes the method is intentionally straightforward: mix, rise, shape, quick boil, and bake. Kneading and shaping are forgiving (use a stand mixer or hand knead 8 10 minutes), and the boil step is the only technique that’s unusual but easy to learn with one practice batch.
How do I make the Easy Bagel Recipe taste like authentic New York-style bagels?
For that chewy, slightly dense New York texture, use bread flour (or a high protein AP flour), make sure you knead until smooth, and don’t skip the boil 45 60 seconds per side gives good chew, 90 120 seconds makes it even chewier.
Adding barley malt syrup or a bit of baking soda to the boil and using an egg wash before baking will deepen color and shine, just like a deli bagel.
Can I swap flours or make whole-wheat or gluten-free bagels?
You can replace up to half the bread flour with whole wheat (expect a denser crumb and add a little extra water), and using all-purpose flour will work but the chew will be slightly reduced.
Gluten-free bagels require a different flour blend and binder (xanthan gum or psyllium husk) and different handling, so this recipe needs adapting rather than a straight substitution.
How should I store leftovers and can I freeze these bagels?
Store cooled bagels in a paper bag inside a larger plastic bag at room temperature for up to 2 days, or slice and freeze in a freezer bag for up to 3 months. Reheat frozen bagels by toasting directly from frozen or warming in a low oven (350°F / 175°C) for 8 10 minutes to refresh the crust and interior.
Why did my bagels turn out dense or pale, and how do I fix that?
Density usually comes from under-kneading, under-proofing, or over-hydration; knead until the dough is smooth and springy, proof until slightly puffy, and weigh portions for even baking.
Pale crusts can result from too-short a boil, no malt/baking soda in the water, or oven temperature too low extend the boil slightly, add malt/honey or baking soda to the boil, and ensure your oven is fully preheated.
What are some easy variations, and how do toppings or add-ins affect nutrition?
Popular variations include everything bagels (everything seasoning), sesame or poppy, cinnamon-raisin (fold in raisins and cinnamon), or whole-wheat versions; add toppings right after the egg wash and press lightly so they stick.
Nutritionally, toppings and add-ins change calories and sodium the base bagel is about 270 kcal with ~400 600 mg sodium, and seeds or cream cheese will add fat and calories, while raisins raise sugar; adjust portions if you’re tracking macros.
Easy Homemade Bagels New Yorkstyle Boiled Baked
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 270 kcal |
|---|---|
| Protein | 10 g |
| Fat | 4 g |
| Carbs | 54 g |
| Fiber | 2 g |
| Sugar | 5 g |
| Sodium | 500 mg |
