Why you’ll love these New York Style Bagels
- Chewy, golden crust – That iconic New York texture is achieved by boiling then baking—giving you a bagel with a perfect chew.
- Incredibly versatile – Enjoy them plain, toasted, with cream cheese, smoked salmon, eggs, or turned into sandwiches.
- Better than store-bought – Freshly made bagels are miles ahead of anything you’ll find in a packet.
- Freezer-friendly – Make a big batch and freeze for quick breakfasts or snacks anytime.
- Customisable toppings – Go classic with sesame or poppy seeds, or try everything seasoning, onion flakes, or even cinnamon sugar.
How to make these New York Style Bagels
Ingredients
Dough:
- 500g strong white bread flour
- 7g instant yeast (1 packet)
- 1 tbsp sugar
- 1½ tsp salt
- 300ml warm water (approx.)
Boiling:
- 1 tbsp baking soda
- 2 litres water
Topping (optional):
- 1 egg, beaten (for egg wash)
- Sesame seeds, poppy seeds, or everything bagel seasoning
Instructions
1. Make the Dough:
- In a large bowl, mix flour, salt, sugar, and yeast.
- Gradually add warm water and mix until a dough forms.
- Knead for 8–10 minutes until smooth and elastic.
- Cover and let rise for 1–1.5 hours, or until doubled in size.
2. Shape the Bagels:
- Punch down the dough and divide into 8 equal pieces.
- Shape each piece into a ball, then poke a hole in the centre and gently stretch it to form a bagel shape.
- Place shaped bagels on a floured tray, cover with a damp towel, and rest for 20 minutes.
3. Boil the Bagels:
- Preheat oven to 220°C (425°F).
- Bring a large pot of water to a boil and add the baking soda.
- Drop 2–3 bagels at a time into the boiling water for 30 seconds per side. They should puff slightly.
- Remove with a slotted spoon and place on a parchment-lined baking tray.
4. Add Toppings & Bake:
- Brush with beaten egg and sprinkle with sesame seeds, poppy seeds, or seasoning.
- Bake for 20–22 minutes, or until golden brown.
Top tips when making New York Style Bagels
Use high-gluten or strong bread flour – This is essential for that signature chewy texture.
Don’t skip the boil! – Boiling helps develop the crust and keep the shape. Add baking soda or barley malt syrup for colour and flavour.
Shape evenly – Roll and form each bagel uniformly for consistent baking and presentation.
Proof properly – Don’t over- or under-proof; they should rise slightly before boiling, not double in size.
Bake on a preheated tray or stone – This helps create a crisp, golden base and even baking.
Storage tips
- Best enjoyed fresh!
- Store in an airtight container for 2–3 days, or freeze for up to 2 months (slice before freezing for easy toasting).
New York Style Bagels
These New York Style Bagels are chewy, golden, and boil-baked to perfection, just like the ones from a classic NYC deli. Customise with your favourite toppings and enjoy fresh or freeze for later.
Ingredients
Method
Make the Dough:
- In a large bowl, mix flour, salt, sugar, and yeast.
- Gradually add warm water and mix until a dough forms.
- Knead for 8–10 minutes until smooth and elastic.
- Cover and let rise for 1–1.5 hours, or until doubled in size.
Shape the Bagels:
- Punch down the dough and divide into 8 equal pieces.
- Shape each piece into a ball, then poke a hole in the centre and gently stretch it to form a bagel shape.
- Place shaped bagels on a floured tray, cover with a damp towel, and rest for 20 minutes.
Boil the Bagels:
- Preheat oven to 220°C (425°F).
- Bring a large pot of water to a boil and add the baking soda.
- Drop 2–3 bagels at a time into the boiling water for 30 seconds per side. They should puff slightly.
- Remove with a slotted spoon and place on a parchment-lined baking tray.
Add Toppings & Bake:
- Brush with beaten egg and sprinkle with sesame seeds, poppy seeds, or seasoning.
- Bake for 20–22 minutes, or until golden brown.
