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Easy New York Style Bagels

Easy New York Style Bagels are chewy and fun to make using just a few pantry staple items. Get your morning started right with these delicious bagels!

New York Style Bagels are topped with everything bagel seasoning and then baked.

Authentic New York bagel recipe

If you are a bagel love like myself, you know that New York bagels is where it’s at. These bagels are so delicious and chewy, and they really set the morning off right.

New York bagels are known for their chewy texture and their egg washed outside. They are slightly salty, comes together in 2 hours, and uses simple pantry staples that you definitely have in your home!

New York Style Bagels are stacked with one having a big bite taken out of it.

If you like typical northern recipes that come straight from New England or the New York region, check out these delicious lox and bagels, which is a New York bagel schmeared with cream cheese and topped with smoked salmon and capers.

There are a few steps to make these bagels. First, you need to combine the dough and let it rise. Next, you need to divide the dough, shape them, then boil them. The boil time will dictate how chewy the bagels will be. Lastly, the bagels will bake for 20 minutes, getting that beautiful golden brown crust.

New York Style Bagels ingredients are displayed individually.

New York style bagel ingredients

  • Bread flour– Bread flour has more protein than all purpose flour, which translates to more gluten. This type of flour will produce those chewy, delicious, New York bagels you are looking for!
  • Instant dry yeast– To cut down on rising time, use instant dry yeast.
  • Sugar– My favorite sugar to use is Florida Crystal’s Organic Cane Sugar because it is natural and unbleached.
  • Water
  • Salt
  • Egg wash– Combine 1 egg white and a tablespoon of water, then mix to combine. This will be slathered on the bagels just before they are baked to help the toppings stick to the bagel and to create those beautiful glossy tops.
Ava is taking a big bite out of the New York Style Bagel.

Chef’s tips

  • You can sub bread flour with all purpose flour. I had a hard time finding bread flour, it took 4 different grocery stores in one day to find it! If you cannot find or do not have bread flour, you can use all purpose flour. All purpose flour has less protein than bread flour, so they will yield a less chewy bagel, so be sure to boil them for 2 minutes on each side to help keep that chewiness.
  • Boil for 2 minutes for the authentic New York chewy bagels. If you like to typical chewiness of the New York bagels, boil your bagels for 2 minutes on each side. If you prefer a softer, less chewy bagel, boil the bagels for only 1 minute.
  • Top with fun flavors. Everyone likes bagels, but what’s your preference? Do you like plain, everything, cinnamon sugar, blueberry swirl? Choose your favorite toppings for these bagels and make them yours!
The bagel dough is shaped into a boule, then placed into an oiled bowl.
Bagel dough is shaped into a log, then cut into equal sections.
New York Style Bagels are shaped first into a ball before they are stretched into bagel shapes.
New York Style Bagels are shaped into a bagel shape and plated on a baking sheet before boiling.

How to make New York style bagels

  1. Bloom the yeast. Combine 90 degree water, sugar, and yeast. Stir this mixture and allow it to bloom for about 10 minutes until it is foamy. This will activate the yeast.
  2. Mix the ingredients. Attach the dough hook on a stand mixer and combine all the ingredients. Mix the dough for 10 minutes to activate the gluten.
  3. Shape the dough into a boule and allow it to rise. Grab a large bowl and lightly grease it. Shape the dough into a boule by grabbing the edges and tucking them underneath. Place the dough in the bowl and cover with a damp kitchen cloth and allow it to rise for 1-2 hours.
  4. Shape the bagels. Once the dough has risen, punch the dough down. Dump the dough out on to a surface, roll it into a log, and divide the dough into 8 equal pieces. Shape the dough by tucking the edges underneath the dough balls. There will be a seam under the dough balls. Place the dough balls seam down on a flat surface. Make a “C” shape with your hand, separating your thumb from the rest of your fingers. Place your hand on the dough and move the dough on the surface, seam down, in a circular motion. This blends the seam. Put flour on your thumb and poke a hole with your thumb in the center of each ball. Using your two index fingers, stretch the center hole until it is 1 inch. Place the bagel on a baking sheet.
  5. Boil the bagels. While the water is heating, allow the bagels to rest for ten minutes. Boil some water and a generous amount of salt. Once the water is rapidly boiling, drop it down to a light boil. Drop the bagels in and cook for 1-2 minutes on each side. Work in batches.
  6. Add the toppings. Make the egg wash by combining a tablespoon of water and 1 egg white, then whisk it. Use a pastry brush to brush the egg wash on the bagels. Add whatever toppings you would like to the bagels.
  7. Bake the bagels. Preheat the oven 425 degrees and bake the bagels for 20 minutes. Remove them from the oven and eat right away or allow them to cool before storing.
New York Style Bagels are topped with egg wash and everything bagel seasoning.

How to store New York bagels

New York bagels will continue to develop flavor overnight after they are made. You can leave them on the counter on a plate and cover with a kitchen towel, or in a ziplock bag (leave the bag open just a little so they maintain the texture.

You can freeze the bagels by placing them in a ziplock bag or freezer safe container and freeze for up to 8 weeks, although I have a sneaking suspicion these bagels will not last long enough to see the freezer.

New York Style Bagels are topped with egg wash and everything bagel seasoning.

What to put on a bagel

  • Bagel and cream cheese- Add a schmear of cream cheese (a New Yorkers way of saying a whole lotta cream cheese) onto a toasted bagel.
  • Bagel and butter- A buttered, toasted bagel is a carb lover’s dream!
  • Bagel and jam with butter- A toasted bagel topped with butter, then jam is a beautiful marriage of salty and sweet!
  • Bagel and lox- Lox and bagels is a classic Jewish/New York recipe that uses chewy bagels, cream cheese, and smoked salmon.
  • Bagel with bacon, egg, and cheese- If you talk fast like us notherners, it sounds more like “beggineggncheese” and everyone knows that this means.

More breakfast ideas

  • Homemade blueberry toaster strudels are made with fluffy puff pastry dough and an easy to make blueberry sauce. This buttery handheld breakfast is drizzled in a delicious icing- the icing on the cake!
  • Baked breakfast taquitos are stuffed with hot sausage, eggs, diced chilis, and Mexican cheese for an easy and delicious on the go breakfast! Enjoy these taquitos anytime, anywhere!
  • Quick and easy homemade pop tarts are stuffed with your favorite filling, baked to perfection, and drizzled with a delicious frosting.
  • Deep fried, pillowy raspberry filled beignets topped with lots of powdered sugar will transport you right to New Orleans!
  • Lox and bagels board is an easy no cook breakfast or brunch platter that is packed full of all the good stuff! With two flavors of cream cheese and lots of fixings, the possibilities are endless!

Be sure to follow me on Facebook, Pinterest, and Instagram to stay in touch! I love to see your creations! Tag me at #SeaSaltSavorings to show me what you’ve made!

New York Style Bagels are stacked with one having a big bite taken out of it.

Easy New York Style Bagels

Sea Salt Savorings
Easy New York Style Bagels are chewy and fun to make using just a few pantry staple items. Get your morning started right with these delicious bagels!
5 from 17 votes
Prep Time 10 minutes
Cook Time 20 minutes
rise time 2 hours
Course Breakfast
Cuisine American
Servings 8
Calories 241 kcal

Equipment

Ingredients
  

  • 1 1/3 cup water 90 degrees
  • 1 tbsp instant dry yeast
  • 2 tbsp sugar
  • 4 cups bread flour
  • 1 tsp salt

Egg wash

  • 1 egg white
  • 1 tbsp water

Instructions
 

  • Proof the yeast. Combine the water, yeast, and sugar in ta small bowl. Mix it, then allow it to get frothy for about 5 minutes.
  • Mix the ingredients and make a boule. Combine the flour and salt in the stand mixer bowl and stir with a whisk to combine. Attach the dough hook to the stand mixer. Add the proofed yeast mixture to the flour mixture, then set the stand mixer on medium and allow it to mix for 10 minutes to activate the gluten. Lightly grease a large bowl. Take the dough out of the stand mixer bowl and make a boule by tucking the edges of the dough underneath until it forms a ball. Place the boule in the bowl, then cover with a damp kitchen towel and allow it to rise for 1-2 hours until it has nearly doubled.
  • Shape the bagels. Punch down the dough, then dump it onto a surface. Roll the dough into a log, then use a sharp knife to cut it into 8 equal pieces. Shape the dough into balls by tucking the edges underneath. Form your hand into a "C" shape by curving your thumb and separating it from your fingers. Gently place your hand on top of the dough ball, making sure the seam is facing down, then move your hand and the ball in a circular motion. The dough will turn into itself and blend the seam. Put flour on your thumb and poke a hole in the center of each ball. Use your two index fingers to stretch the center to 1 inch. Place the bagels on a baking sheet.
  • Boil the bagels. Bring a large pot of salted water to a rapid boil, then reduce the heat to a light boil. Working in batches (so you don't overcrowd the pot), add the bagels and cook for 1-2 minutes per side. Two minutes cook time will result in a more chewy bagel. Remove the bagels with a slotted spoon and place the bagels on a parchment paper lined baking sheet.
  • Put the toppings on the bagels. Whisk together the egg white and 1 tbsp of water until it forms tiny bubbles. Use a pastry brush to brush the egg wash on the bagels, then top with your favorite toppings. If you do not want toppings, brush the tops of the bagels with egg wash and proceed to the next step.
  • Bake the bagels. Preheat the oven to 425 degrees. Bake the bagels for 20 minutes, until the tops are golden brown. Remove them from the oven and enjoy! Mangia!

Notes

If you cannot find bread flour, use all purpose flour, although the bagels will not be as chewy as authentic New York style bagels.  If you use all purpose flour, boil the bagels for 2 minutes on each side.

Nutrition

Calories: 241kcalCarbohydrates: 49gProtein: 8gFat: 1gSaturated Fat: 1gSodium: 301mgPotassium: 73mgFiber: 2gSugar: 3gCalcium: 9mgIron: 1mg

Nutrition values are estimates, for exact values consult a nutritionist.

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3 Comments

    1. sherry brubaker says:

      You are going to love them!!