Welcome to the world of homemade bagels where the aroma of freshly baked bread fills your kitchen, and the taste of warm, chewy goodness delights your senses. Today, I’m excited to share with you my foolproof recipe for crafting the quintessential New York style everything bagels.
There’s something truly special about the aroma of freshly baked bread wafting through your home, especially when it’s emanating from a batch of homemade New York style everything bagels. Imagine sinking your teeth into a fresh bagel with an extra chewy texture, a soft center, and a golden brown exterior adorned with a salty, crunchy crust.
As someone who has whipped up these bagels time and time again, I can attest to their ease of preparation. Whether enjoyed plain, toasted, with cream cheese, or as a canvas for your favorite toppings, these homemade everything bagels are sure to impress.
Discover the joy of crafting hot and fresh homemade everything bagels with this comprehensive recipe and tutorial.
Table of contents
How to Make Homemade New York Style Everything Bagels
Say goodbye to store-bought and bakery options because making your own bagels is simpler than you might imagine. Remember not to overlook the water bath and egg wash steps. They’re crucial for achieving that irresistible extra chewiness and beautifully golden brown crust.
To make homemade everything bagels, start by preparing the bagel dough using just 5 ingredients. Warm water serves as the liquid base. While yeast, preferably instant or active dry yeast helps the dough to rise.
Opt for bread flour, as its high protein content ensures the desired dense and chewy texture, essential for authentic bagels.
Sweeten the dough with brown sugar, a suitable substitute for barley malt syrup commonly used in bakeries. Don’t forget to add salt for flavor.
The dough may initially appear dry and dense. However, this is precisely the consistency you’re aiming for, and it will come together beautifully as you knead it.
Shaping the Bagels
Shaping bagels might seem daunting, but it’s easier than you think! Here’s a simple way to shape eight bagels from a single dough ball.
- Start by dividing the dough into eight equal portions. You can use a knife or a dough scraper for this step. Don’t fret if they are not all exactly the same size.
- Take one portion of dough and roll it into a smooth ball on a lightly floured surface. Ensure there are no creases or seams on the surface of the dough ball.
- Once you have a smooth ball, use your thumb of the handle of a wooden spoon to poke a hole through the center of the dough ball.
- Gently stretch the dough around the hole to widen it, forming a bagel shape. Aim for a hole diameter of about 1.5 to 2 inches in the center of the dough ball. This will shrink up as the dough rises and bakes.
- Repeat this process with the remaining portions of dough, shaping each one into a bagel with a hole in the center.
- Arrange the shaped bagels on a baking sheet lined with parchment paper, leaving some space between each one to allow for rising.
- Cover the shaped bagels with a clean kitchen towel and let them rise for about 20-30 minutes, or until slightly puffy.
- Once the bagels have risen, they’re ready to be boiled and baked according to your recipe instructions.
With this straightforward method, you’ll have perfectly shaped bagels ready to be enjoyed in no time.
Why do you need to boil bagels?
Boiling bagels before baking is a crucial step in the bagel-making process for several reasons.
Texture: Boiling briefly cooks the outer layer of the bagel dough, creating a thin gel-like layer on the surface. This layer helps seal the bagel, resulting in a chewy texture inside while maintaining a slightly crispy exterior after baking.
Flavor: Bagels absorb moisture, which enhances their flavor and ensures they stay moist during baking. Additionally, some recipes call for adding ingredients like malt syrup or honey to the boiling water, imparting extra flavor to the bagels.
Shine: Boiling gives the bagels a shiny, glossy finish, adding to their visual appeal.
Browning: Bagels that are boiled before baking develop a richer, more golden brown crust during baking, contributing to their overall appearance and flavor.
In summary, boiling bagels before baking helps achieve the desired texture, flavor, shine, and browning characteristic of traditional bagels.
Adding Seasonings
Brush the tops with a little egg white, then coat in everything bagel seasoning.
Here are some other popular toppings you can sprinkle on New York style bagels before baking.
Sesame Seeds. These small, nutty seeds add a delicious crunch and subtle flavor to the bagel crust.
Poppy Seeds. Tiny and black, poppy seeds offer a pleasing texture and a slightly nutty taste.
Coarse Salt. Sprinkling coarse salt on top of the bagels before baking adds a burst of flavor and enhances the savory profile.
Garlic Flakes. Dried garlic or onion create a savory and aromatic touch to the bagel crust.
Onion Flakes. They add a sweet and savory flavor to the bagel’s exterior.
Parmesan Cheese. Freshy shredded Parmesan cheese adds a savory and cheesy flavor to the bagel crust as it bakes.
Herbs. Dried herbs like oregano, thyme, rosemary, or basil can be sprinkled on top for a burst of freshness and flavor.
These toppings not only add flavor and texture but also enhance the visual appeal of your homemade bagels.
Hot and Fresh Homemade New York Style Everything Bagels
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Kitchen Essentials
Ingredients
Bagel Ingredients
- 1 1/2 Cups Warm Water between 100-110°F
- 2 3/4 Teaspoons Instant Yeast or active dry yeast
- 4 Cups Bread Flour make sure to spoon the flour into the measuring cup and level
- 1 Tablespoon Brown Sugar packed light brown sugar or dark brown sugar, or barley malt syrup
- 2 Teaspoons Salt
- 1 Tablespoon Olive Oil or nonstick spray
Water Bath
- 2 Quarts Water
- ½ Cup Honey
Toppings
- 1 Large Egg for Wash and Optional Toppings
Instructions
- Activate the Yeast: In a large mixing bowl, combine warm water and brown sugar. Sprinkle yeast over the mixture and let it sit for about 5-10 minutes until foamy.1 1/2 Cups Warm Water, 2 3/4 Teaspoons Instant Yeast, 1 Tablespoon Brown Sugar
- Mix the Dough: Add flour and salt to the yeast mixture. Stir until a shaggy dough forms. The dough is very stiff and will look somewhat dry. If using a stand mixer, knead the dough with a dough hook attachment on medium speed for about 6-8 minutes until the dough is smooth and elastic. If kneading by hand, transfer the dough to a clean work surface. Using a lightly floured surface, knead for about 10-12 minutes until smooth and elastic. After kneading, the dough should still feel a little soft. Poke it with your finger. It should slowly bounce back. This means your dough is ready to rise.4 Cups Bread Flour, 2 Teaspoons Salt
- First Rise: Lightly grease a large bowl with olive oil or nonstick spray. Place the dough in the bowl, turning to coat it with oil. Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm, draft-free place for about 1-1.5 hours, or until doubled in size.1 Tablespoon Olive Oil
- Prepare Baking Sheets. Line two large baking sheets with parchment paper or silicone baking mats.
- Shape the Bagels: Once the dough has doubled in size, punch it down to release the air bubbles. Divide the dough into 8 equal portions and shape each portion into a smooth ball. To shape the bagels, poke a hole in the center of each ball and gently stretch the dough to form a ring. Make a hole about 1.5 – 2 inches in diameter. Place the shaped bagels on a parchment-lined baking sheet, cover with a clean kitchen towel, and let them rest for about 10-15 minutes.
- Preheat the Oven: While the bagels are resting, preheat your oven to 425°F.
- Prepare the Water Bath: In a large pot, bring water and honey to a boil. Once boiling, reduce the heat to a simmer.2 Quarts Water, ½ Cup Honey
- Boil the Bagels: Carefully lower the bagels, one or two at a time, into the simmering water bath. Boil for about 1 minute on each side, then remove them with a slotted spoon and place them back on the parchment-lined baking sheet.
- Add Toppings (Optional): If desired, using a pastry brush, brush the egg wash on top and around the sides of each bagel. Sprinkle the boiled bagels with your preferred toppings, such as everything bagel seasoning, sesame seeds, poppy seeds, or grated cheese.1 Large Egg
- Bake: Transfer the baking sheet to the preheated oven and bake the bagels for about 20-25 minutes, or until golden brown and cooked through.
- Cool and Enjoy: Once baked, remove the bagels from the oven and let them cool on a wire rack before slicing and serving. Enjoy your homemade bagels plain, toasted, or with your favorite toppings.
Your Own Private Notes
Notes
Recipe Tips for Success:
Ensure the water temperature for activating the yeast is between 100-110°F. Water that is too hot can kill the yeast, while water that is too cold won’t activate it properly. Use bread flour for the best texture and chewiness in the bagels. Spoon the flour into the measuring cup and level it off for accuracy. Don’t skip the water bath step. It’s essential for achieving the classic chewy texture and glossy crust of New York style bagels. Customize your bagels with optional toppings like everything bagel seasoning, sesame seeds, poppy seeds, or grated cheese for added flavor and visual appeal. Let the shaped bagels rest for a few minutes before boiling to relax the gluten and prevent them from shrinking too much during boiling. Boil the bagels for about 1 minute on each side for a chewy texture but adjust the time slightly if you prefer softer or denser bagels. Allow the baked bagels to cool completely before slicing to prevent them from becoming gummy.Nutrition
Hot and Fresh Homemade New York Style Everything Bagels Recipe Tips for Success:
Ensure the water temperature for activating the yeast is between 100-110°F. Water that is too hot can kill the yeast, while water that is too cold won’t activate it properly.
Use bread flour for the best texture and chewiness in the bagels. Spoon the flour into the measuring cup and level it off for accuracy.
Don’t skip the water bath step. It’s essential for achieving the classic chewy texture and glossy crust of New York style bagels.
Customize your bagels with optional toppings like everything bagel seasoning, sesame seeds, poppy seeds, or grated cheese for added flavor and visual appeal.
Let the shaped bagels rest for a few minutes before boiling to relax the gluten and prevent them from shrinking too much during boiling.
Boil the bagels for about 1 minute on each side for a chewy texture but adjust the time slightly if you prefer softer or denser bagels.
Allow the baked bagels to cool completely before slicing to prevent them from becoming gummy.
Can you freeze bagel dough?
Yes, you can. Just make your favorite bagel dough and shape it into individual bagels. Place them on a baking sheet, freeze until firm, then transfer to a freezer-safe bag or container. Label and freeze. When ready to bake, thaw in the fridge overnight or at room temperature, then boil and bake as usual. Enjoy freshly baked bagels with minimal effort, straight from the freezer to your plate.
What to serve with Homemade Bagels?
New York style bagels are incredibly versatile and can be topped with a wide range of ingredients to suit different tastes. Some standard toppings for New York style bagels include:
Plain Cream Cheese: A simple yet delicious option that complements the chewy texture of the bagel.
Lox (Smoked Salmon): Thinly sliced smoked salmon paired with cream cheese, often topped with capers, red onion, and fresh dill for a savory and luxurious treat.
Tomato and Onion: Slices of fresh tomato and red onion add a refreshing crunch and tangy flavor to the bagel.
Avocado: Mashed or sliced avocado offers a creamy texture and subtle flavor that pairs well with the bagel’s chewiness.
Bacon and Egg: Crispy bacon and a fried or scrambled egg make for a hearty and satisfying breakfast or brunch option.
Peanut Butter and Jelly: A sweet and nostalgic combination that provides a satisfying contrast to the savory bagel.
Hummus and Cucumber: Creamy hummus paired with crisp cucumber slices offers a light and refreshing topping option.
These are just a few examples, but the possibilities are endless when it comes to topping New York style bagels.
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