How to make New York Style Bagels

How to make New York Style Bagelsfeatured

Over the weekend, I made the brave leap to making my own bagels at home alone, from scratch and this currently stands as my greatest accomplishment ever. I’m so completely thrilled with the results. Little bit of background about me – I love carbs in their bready forms. I’ve been to New York twice and both times I made sure I had bagels for breakfast at least 50% of the time I was there. Unfortunately, it’s hard to come by good bagels in Sydney (although there are two good bagel joints now) just in your local grocery store. The pre-packaged ones in woolies really aren’t great. So now you understand my fixation with doing this myself!

A quiet Friday night on my own was turned into the GREATEST NIGHT EVER (slight exaggeration there) when I decided to tackle this cooking project, and do you know what? It wasn’t as hard as it looked!

Pro tip: this will be a heck of a lot easier for you if you have a mixer with dough hooks!

How to make New York Style Bagels

How to make New York Style Bagels



Makes 8 bagels
Takes around 2 hours all up



  • 1 tablespoon of dry yeast
  • 1 tablespoon of brown sugar
  • 1 ¼ – 2 cups of warm water (don’t add it all at once, you may not need the full 2 cups)
  • 1 ½ teaspoons of salt
  • 500g bread flour (or high gluten flour)

The Boil

  • 2 litres of water
  • 2 tablespoons brown sugar
  • 1 tablespoon salt


  • 1 egg, whisked
  • poppy seeds
  • sesame seeds


Preheat oven to 220°c

1. If you don’t have an instant yeast, you might need to activate it first – there will be instructions but it’s usually similar to this – ½ cup of the warm water, pour in the sugar and yeast and let it sit for five minutes. Stir the yeast and sugar mixture, until it all dissolves in the water.

2. Mix up your dry ingredients and add your first cup of water. Using your mixer with dough hooks, mix it through on a medium low speed for about 8-10 minutes. While it’s mixing, keep an eye on it. If it looks dry and all the flour isn’t binding add the remainder of your water, a 1/4 cup at a time until you are happy with it. The dough should smooth out by the end of the 10 minutes.

3. Cover your bowl containing the dough with cling wrap and leave for about 30-60 minutes somewhere warm to rise. I left mine for the full hour.

4. Line your baking tray with paper and prepare for your boil – just have it warming up slowly while you work. You should also preheat your oven to 220°c. Once your dough has risen, you can start rolling out the dough balls.

5. Pull off about a handful of dough and roll it into a nice round ball, repeat with remaining dough. You should be able to make 8 bagels with this recipe. You might need a little extra flour to stop it sticking, particularly when it comes to making the hole. To make the hole press your thumb into the centre of the dough ball and push all the way through. Work the dough in a circle, stretching it out and smoothing it as you go. Repeat the process with the remaining seven balls.

6. Turn up the heat on the water, until its just on a gentle boil and carefully place two or three bagels into the pot (depending on how wide it is). You can use a spatula or wide slotted spoon to do this. Boil on one side for 2 minutes, then flip them and cook for another 1 minute. Remove from the boil and place back on the baking tray. Repeat the process with remaining dough rings.

7. If you choose to add toppings, now is the time to do it. Brush on some of the whisked egg on the top of your bagels, then sprinkle poppy seeds onto half and sesame onto the other half. Alternatively you could do a couple with a mixture of poppy and sesame seeds or coarse salt, minced garlic, or even caraway seeds! Once you’ve topped them, pop the tray into the oven for about 20-30 minutes or until golden brown. The longer you cook them, the crunchier the outside should be. I cooked half the batch for about 20 minutes and the second half for about 35 minutes and I definitely noticed a variation in crunch.

8. Remove from the oven, place on cooling rack. Enjoy while warm or cool smothered in cream cheese, with any number of fillings. I added some sliced up strawberries and enjoyed it for breaky but you could have a little avocado, a squeeze of lime juice and some prosciutto and make it more of a lunch time thing!

How to make New York Style Bagels

How to make New York Style Bagels


How to make New York Style Bagels

How to make New York Style Bagels


How to make New York Style Bagels

How to make New York Style Bagels


I have to give 100% credit to this image for helping me understand the process of the boil/bake concept.

Now, we always ask this but I would love to know how you go with this! What kind of toppings you use and how you enjoy it! Comment below or give us a shout on Instagram @themakerssociety!

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