Homemade Bagels: Authentic New York-Style Recipe

There’s almost nothing better than a warm, freshly baked bagel—chewy, slightly sweet from barley malt, and golden on the outside. If you don’t live steps away from a New York bagel shop, homemade bagels are the next best thing. They require just a few ingredients and some hands-on time, and once you know the steps they’re reliable and straightforward. This recipe yields chewy, flavorful bagels with a classic crust and a tender interior.

Steps to Make Homemade Bagels

Step 1: Activate the Yeast

• Stir the yeast into about half a cup of warm water (around 115°F) with a tablespoon of barley malt. Let it sit until foamy, about 5 minutes.

Step 2: Mix the Dough

• In a large bowl, combine the bread flour and salt. Make a well in the center and pour in the yeast mixture and the remaining warm water.
• Mix with a spoon until a shaggy dough forms.

Step 3: Rise

• Once kneaded into a smooth, stiff dough, place it seam-side down in a lightly oiled bowl. Cover with a damp towel and let it rise until doubled, about 90 minutes.

Step 4: Shape into Rounds

• Punch down the dough, divide it into nine equal pieces (around 100 g each) and shape each piece into a tight ball. Let them rest, covered, for five minutes.

Step 5: Shaping

• Roll each ball into a 9-inch rope, thinner at the ends. Wrap into a ring, overlap and press the ends together, then roll between your palms to form an even round about 4 inches across. Place on oiled, parchment-lined baking sheets.

Step 6: Proofing

• Tightly cover the shaped bagels with plastic wrap and a damp towel. Refrigerate to proof overnight or up to 24 hours; this slow proof improves flavor and texture.

Step 7: Boiling

• Preheat the oven to 450°F. Bring a large pot of water to a boil, then add a teaspoon of baking soda and two tablespoons of barley malt syrup. The water should darken like strong tea.
• Boil bagels in batches for about 1 minute, flipping halfway through. Remove with a slotted spoon and drain on a wire rack.

Step 8: Topping

• Press the wet bagel tops into your chosen toppings—everything mix, sesame, poppy, or flaky salt—then place topside up on parchment-lined trays and bake 20–25 minutes until deep golden brown.

Tips for the Best Homemade Bagels

• Use fresh active yeast to ensure a reliable rise.
• Knead by hand for 12–15 minutes until the dough is smooth and firm; this builds the gluten that gives bagels their chew.
• Overnight refrigeration (cold proof) enhances flavor and texture—don’t skip it if you can plan ahead.
• Boil briefly—about 60 seconds per side—to set the crust while keeping the interior chewy.

Homemade Bagel Ingredients:

1. Warm water — about 1 ½ cups (360 ml) at roughly 115°F to activate the yeast.

2. Active dry yeast — one 7 g packet.

3. Bread flour — 4 cups (about 550 g). Use high-protein flour for structure and chew.

4. Diamond kosher salt — about 1 tablespoon (8 g), or ½ tablespoon Morton.

5. Barley malt syrup — 1 tablespoon in the dough and additional syrup for the boiling water to develop color and flavor.

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