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New York Style Bagels

  • Author: kate jones


These authentic New York style bagels have the rich flavor and satisfying chew that is hard to find in grocery store bagels. Be sure and use high-protein bread flour and don’t skip the water bath–they’re both essential for these classic bagels! Recipe from King Arthur Flour.




4 cups (482 grams) bread flour
1 tablespoon instant yeast
2 teaspoons kosher salt
1 tablespoon brown sugar
1 1/3 cups warm (about 105 F) water

Water bath

2 quarts water
2 tablespoons brown sugar
1 tablespoon granulated sugar


In the bowl of a stand mixer (or a medium mixing bowl if mixing by hand), combine flour, yeast, brown sugar sugar, and salt. Add water and mix to combine. Using a heavy-duty mixer, knead for 10 minutes. If kneading by hand, knead for 15 minutes. Kneading is very important because bread flour is essential for the texture of good bagels, but it has more protein and needs to be kneaded to activate the proteins.

When done kneading, transfer to a lightly oiled bowl and turn to cover the dough ball in oil. Cover with a flour sack towel and allow to rise for 60-90 minutes. This step can also be done in the evening and the dough can be placed in the refrigerator overnight.

When the dough has risen (it most likely will not double like yeast doughs typically do), line a sheet plan with parchment paper and spray with non-stick cooking spray or sprinkle with cornmeal. Set aside.

Transfer the dough to a lightly oiled work surface. Cut the dough into 8 equal pieces. Shape the pieces into 8 balls and place the balls on the prepared baking sheet. Cover and allow to rest for 30 minutes.

While the dough is resting, preheat oven to 425 F. Bring the water bath ingredients to a boil in a large pot. When the dough has rested, carefully poke your index finger through the center of a dough ball and then twirl the dough around your finger (the motion of spinning a basketball, using centrifugal force to widen the hole inside the bagel.) Repeat with all the dough balls.

Carefully transfer 4 bagels to the waterbath and boil for 2 minutes. Flip them over and boil 1 more minute. Transfer to the baking sheet and repeat with the remaining bagels.

If desired, sprinkle the bagels with toppings (Trader Joe’s Everything but the Bagel seasoning, kosher salt, sesame seeds, poppy seeds, etc.) and/or brush with an egg yolk. If using dehydrated onion, add in the last 10 minutes of baking. Bake for 20-25 minutes (mine needed the full 25 minutes) or until the bagels are deeply golden brown but not burned. Serve toasted with butter, Deli-Style Whipped Cream Cheese, or use to make sandwiches.