Authentic Homemade New York-Style Bagels

These Authentic New York-Style Bagels have a chewy crust, dense interior, and that signature golden brown finish. Made using a two-step process with a sponge starter, these bagels develop a deep, complex flavor—just like the ones from your favorite NYC bagel shop!

Why You’ll Love This Recipe

• True New York-Style Texture – A perfectly chewy crust with a soft, dense inside.
• Simple Ingredients – Made with pantry staples.
• Boiled for Authenticity – The secret to that classic bagel bite.
• Customizable Toppings – Sesame, poppy seeds, everything seasoning, or shredded cheese!
• Great for Meal Prep – Bake a batch and enjoy fresh bagels all week.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Sponge Starter:

• 1 teaspoon instant yeast (or active dry yeast)
• 4 cups bread flour
• 2 ½ cups room temperature water

For the Dough:

• ½ teaspoon instant yeast
• 3 ¾ cups bread flour
• 3 teaspoons salt
• 1 tablespoon brown sugar

For Boiling:

• 1 tablespoon baking soda

For Toppings (Optional):

• Sesame seeds, poppy seeds, shredded cheese, everything seasoning, etc.

Directions

Step 1: Make the Sponge Starter

1. In a large bowl, mix 1 teaspoon yeast, 4 cups bread flour, and water.
2. Stir until it forms a batter-like consistency (similar to pancake batter).
3. Cover with plastic wrap and let sit at room temperature for 2 hours, until foamy and doubled in size.

Step 2: Make the Dough

4. Stir in the remaining ½ teaspoon yeast.
5. Add the 3 ¾ cups bread flour, salt, and brown sugar to the sponge.
6. Mix until the dough forms a rough mass.
7. Transfer to a floured surface and knead for 10 minutes until the dough is smooth and elastic.

Step 3: First Rise

8. Place the dough in a lightly greased bowl, cover with plastic wrap, and let rise for 1 hour, or until slightly puffy.

Step 4: Shape the Bagels

9. Divide the dough into 12 equal pieces.
10. Roll each piece into a ball, then poke a hole in the center and gently stretch it to form a bagel shape.
11. Cover with a damp towel and let rest for 10 minutes.

Step 5: Boil the Bagels

12. Preheat oven to 425°F (220°C) and bring a large pot of water to a boil.
13. Add 1 tablespoon baking soda to the water.
14. Boil bagels in batches for 1 minute per side.
15. Remove with a slotted spoon and place on a parchment-lined baking sheet.

Step 6: Add Toppings & Bake

16. Sprinkle bagels with sesame seeds, poppy seeds, or everything mix if desired.
17. Bake for 20-25 minutes, until golden brown.

Step 7: Cool & Enjoy

18. Let cool for 10 minutes, then slice and serve warm!

Servings and Timing

• Servings: 12 bagels
• Prep Time: 15 minutes
• Rise Time: 3 hours (sponge + dough)
• Cook Time: 25 minutes
• Total Time: 3 hours 40 minutes

Variations

• Cinnamon Raisin Bagels – Add 1 tablespoon cinnamon and ½ cup raisins to the dough.
• Garlic Parmesan Bagels – Top with grated Parmesan and garlic powder before baking.
• Blueberry Bagels – Fold in ½ cup dried or fresh blueberries.
• Whole Wheat Bagels – Replace half the bread flour with whole wheat flour.
• Jalapeño Cheddar Bagels – Mix in diced jalapeños and shredded cheddar.

Storage/Reheating

• Room Temperature: Store in an airtight container for 2 days.
• Refrigerator: Keep in a sealed bag for up to 5 days.
• Freezing: Wrap bagels individually and freeze for up to 3 months.
• Reheating: Toast in a toaster or oven at 350°F for 5 minutes.

FAQs

1. Why do I need to boil bagels?

Boiling helps create the chewy crust and prevents bagels from spreading in the oven.

2. Can I use all-purpose flour instead of bread flour?

Yes, but bread flour gives bagels a chewier texture.

3. Can I make the dough ahead of time?

Yes! After shaping, refrigerate overnight and boil/bake in the morning.

4. How do I get smooth bagels?

Knead the dough well and avoid overproofing.

5. Can I skip the sponge step?

The sponge develops flavor, but you can make the dough without it for quicker bagels.

6. Can I make mini bagels?

Yes! Divide dough into 16 pieces and adjust baking time to 15-18 minutes.

7. What’s the best way to shape bagels?

Use the punch and stretch method or roll into ropes and seal the ends.

8. Can I make these vegan?

Yes! Use a plant-based butter substitute instead of butter.

9. Can I use instant yeast instead of active dry yeast?

Yes! Use the same amount, and there’s no need to proof it beforehand.

10. How do I make my bagels extra golden?

Brush with an egg wash (1 egg + 1 tbsp water) before baking.

Conclusion

These Authentic New York-Style Bagels bring chewy, bakery-quality bagels right to your kitchen! Whether you toast them, top them with cream cheese, or turn them into a sandwich, they’re perfect for breakfast or brunch. Try them today and enjoy homemade bagels like never before!

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