Hot and Fresh Homemade New York Style Everything Bagels

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.

Prep Time20

Cook Time30

Resting Time1 30

Total Time2 20

Course: Bread

Cuisine: American

Keyword: bakery recipe, bread recipe, copycat

Servings: Bagels

Calories: 315kcal

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Kitchen Essentials

Half Sheet Baking Pan

Mixing Bowls

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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.

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.

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