How To Make New York Style Bagels

Ingredients

• 500 g Bread Flour (high‑protein bread flour for chewiness)
• 10 g Active Dry Yeast (about 1 tablespoon)
• 23 g Granulated Sugar (about 1½ tablespoons)
• 6 g Salt (about 1½ teaspoons)
• 300 ml Warm Water (heated to about 90°F (32°C))
• 2 tbsp Dried Garlic Flakes (for everything seasoning)
• 2.5 tbsp Dried Onion Flakes
• 1.5 tbsp White Sesame Seeds
• 1 tbsp Poppy Seeds
• 1 tbsp Black Sesame Seeds
• 0.5 tbsp Flaky Sea Salt (heaping)
• 1 large Egg (beaten with a splash of water for egg wash)
• 4 oz Cream Cheese (optional, for serving)
• 1 medium Tomato (sliced, optional)
• 1 tbsp Capers (optional)
• 2 oz Smoked Salmon (Lox) (optional)
• 0.25 medium Red Onion (thinly sliced, optional)
• 1 tbsp Fresh Dill (chopped, optional garnish)

Instructions

1. Bloom the Yeast

   Heat water to about 90°F (32°C). Add 10 g active dry yeast and 23 g granulated sugar, stir gently, and let sit for 10 minutes until foamy.

   Time: PT10M

2. Mix Dough

   In a large bowl combine 500 g bread flour and 6 g salt. Add the yeast mixture and stir with clean hands until a shaggy dough forms, then knead on the work surface for about 10 minutes until smooth and silky.

   Time: PT10M

3. First Rise

   Lightly oil the bowl, place the dough inside, cover with a damp towel, and let rise in a warm spot for 1 hour, or until doubled in size.

   Time: PT1H

4. Punch Down and Portion

   Gently deflate the dough, turn onto a lightly floured surface, and divide into 8 equal pieces (about 115 g each). Shape each piece into a tight ball by folding the sides into the center and rolling on the board.

   Time: PT10M

5. Prepare Everything Seasoning

   Combine 2 tbsp dried garlic flakes, 2.5 tbsp dried onion flakes, 1.5 tbsp white sesame seeds, 1 tbsp poppy seeds, 1 tbsp black sesame seeds, and a heaping 0.5 tbsp flaky sea salt in a small bowl. Mix thoroughly.

   Time: PT5M

6. Shape Bagel Holes

   Using a floured thumb and index finger, poke a hole through the center of each ball, then gently stretch the hole to about 1 inch (2.5 cm) in diameter by rotating the dough around your fingers.

   Time: PT10M

7. Boil the Bagels

   Bring a large pot of water to a gentle boil. Reduce to a simmer and add bagels one at a time, keeping them in a single layer. Boil 1 minute on the first side, flip, and boil another 1 minute (2 minutes total) for a softer chew, or up to 2 minutes per side for maximum chewiness.

   Time: PT4M

   Temperature: Boiling

8. Egg Wash and Season

   Using a spider, lift the boiled bagels, let excess water drain, and place on a lightly oiled baking sheet. Brush each bagel with beaten egg wash, then sprinkle generously with the everything seasoning.

   Time: PT5M

9. Bake

   Preheat the oven to 425°F (220°C). Bake the bagels for 20 minutes, rotating halfway through for even browning.

   Time: PT20M

   Temperature: 425°F

10. Cool and Serve

    Remove bagels from the oven, let cool on a wire rack for 5 minutes, then slice and top with cream cheese, tomato, capers, lox, red onion, and dill as desired.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

9 g

Carbohydrates

50 g

Fat

1 g

Fiber

2 g

Ingredient Substitutions

• Instead of Bread Flour: All-Purpose Flour
• Instead of Active Dry Yeast: Instant Yeast
• Instead of Granulated Sugar: Honey (use 1 tbsp)
• Instead of Salt: Kosher Salt
• Instead of Dried Garlic Flakes: Fresh minced garlic (dry)
• Instead of Dried Onion Flakes: Onion powder
• Instead of White Sesame Seeds: Toasted sesame seeds
• Instead of Black Sesame Seeds: More white sesame seeds
• Instead of Flaky Sea Salt: Kosher salt
• Instead of Egg: Milk wash
• Instead of Cream Cheese: Vegan cream cheese
• Instead of Smoked Salmon (Lox): Gravlax

Equipment Needed

• Kitchen Scale
• Large Mixing Bowl
• Small Bowl or Measuring Cup (optional)
• Dough Scraper or Bench Knife (optional)
• Clean Kitchen Towel
• Pot for Boiling
• Spider Strainer or Slotted Spoon
• Baking Sheet
• Parchment Paper (optional)
• Pastry Brush
• Oven

Critical Steps — Do Not Skip

• Blooming the yeast properly
• Kneading to a smooth, silky texture
• First rise until doubled
• Boiling the bagels before baking
• Applying egg wash and everything seasoning

Chef Tips from the Video

• Add a tablespoon of barley malt syrup to the water for a traditional NY bagel flavor.
• For extra shine, brush with a mixture of egg and a teaspoon of honey.
• If you prefer a softer interior, let the boiled bagels rest on the sheet for 2‑3 minutes before baking.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Freeze individually wrapped for up to 2 months; reheat in oven.

Room temperature: Keep in a paper bag for up to 2 days; avoid plastic as it makes them soggy.

Make-Ahead Tips

• The dough can be refrigerated overnight after the first rise; shape and boil the next day.
• Boiled bagels freeze well; bake from frozen by adding 2‑3 extra minutes.
• Seasoning can be prepared weeks in advance and stored in a sealed jar.

Frequently Asked Questions