These easy homemade New York bagels are chewy on the outside and soft on the inside! Made with simple ingredients, they’re perfect for breakfast or a snack.
I love the smell of fresh bagels baking in the oven. It’s like a warm hug on a plate! 😄 Slather on some cream cheese, and you’re ready to enjoy a tasty treat!
Key Ingredients & Substitutions
Bread Flour: This is crucial for bagels as it has a higher protein content, giving them that chewy texture. If you can’t find bread flour, all-purpose flour can work in a pinch, but the texture might not be quite the same.
Instant Yeast: Instant yeast is perfect because it requires no proofing. Regular yeast can be used, but remember to activate it first in warm water with a bit of sugar. It’s a small step, but it may take extra time!
Warm Water: The temperature is key. It should feel warm to your touch but not hot. If it’s too cold, the yeast won’t activate properly. If warm water isn’t available, using milk also boosts flavor and gives a slightly richer texture.
Honey: It’s optional but does add a nice touch. Alternatives like brown sugar or maple syrup can work too. These help the bagels get that beautiful golden crust when boiling.
How Do I Shape Bagels Properly?
Shaping the bagels is a fun process, and it’s essential for the perfect look and texture. Here’s how to do it right:
- After dividing your dough into pieces, roll each piece into a smooth ball to make handling easier.
- Poke your index finger through the center of each ball. Don’t worry if it’s small; you can stretch it to about 2-3 inches in diameter when forming the shape.
- Gently stretch the hole; this is important as it will slightly shrink during the boiling and baking process.
Take your time with this step as it helps in getting that classic bagel look and ensures even cooking!
Easy Homemade New York Bagels
Ingredients You’ll Need:
For the Bagels:
- 4 cups bread flour (plus extra for dusting)
- 1 tbsp granulated sugar
- 2 tsp instant yeast
- 1 ½ tsp salt
- 1 ¼ cups warm water (about 110°F / 43°C)
- 1 tbsp vegetable oil
- 1 tbsp honey (optional, for boiling water)
For Toppings (Optional):
- Everything bagel seasoning (sesame seeds, poppy seeds, dried garlic, dried onion, salt)
- Coarse sea salt
- Garlic flakes
How Much Time Will You Need?
This recipe takes about 20 minutes for preparation, followed by 1 to 1 ½ hours for the dough to rise. Then, you’ll need another 30 minutes for boiling and baking the bagels. So, set aside roughly 2 hours from start to finish, and you’ll be rewarded with fresh, homemade bagels!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, combine the bread flour, sugar, yeast, and salt. Mix well to ensure the ingredients are fully combined.
2. Combine Wet Ingredients:
Add the warm water and vegetable oil to the dry ingredients. Stir until a rough dough forms, making sure everything is mixed in.
3. Knead the Dough:
Turn the dough onto a floured surface and knead for about 8-10 minutes. You want the dough to be smooth, elastic, and slightly tacky. If it’s too sticky, sprinkle small amounts of flour to help you manage.
4. Let the Dough Rise:
Place the kneaded dough in a greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for 1 to 1 ½ hours, or until it has doubled in size.
5. Shape the Bagels:
Once the dough has risen, punch it down to release air. Divide the dough into 8 equal pieces and shape each piece into a ball. To form the bagels, poke a hole in the center of each ball with your finger and gently stretch it into a ring about 2-3 inches in diameter.
6. Rest the Bagels:
Place the shaped bagels on a parchment-lined baking sheet, cover them with a towel, and let them rest for 20 minutes.
7. Preheat the Oven:
While the bagels rest, preheat your oven to 425°F (220°C).
8. Boil the Bagels:
Bring a large pot of water to a boil and then reduce to a simmer. If you’re using honey, add it to the water. Carefully drop 2-3 bagels at a time into the simmering water, boiling for 1 minute on each side for that classic chewy texture.
9. Add Toppings:
Using a slotted spoon, remove the bagels from the water and let excess water drip off. If you want toppings, sprinkle them on now while the bagels are still wet.
10. Bake the Bagels:
Place the bagels back on the parchment-lined baking sheet and bake for 20-25 minutes, or until they are golden brown.
11. Cool and Serve:
Once baked, remove the bagels from the oven and cool them on a wire rack. Slice them open and enjoy with cream cheese, smoked salmon, or any of your favorite toppings!
Enjoy your authentic, chewy New York-style bagels fresh out of the oven!
Can I Use Whole Wheat Flour Instead of Bread Flour?
Yes, you can substitute whole wheat flour for bread flour, but keep in mind that the texture will be denser and less chewy. A good balance is to use half whole wheat flour and half bread flour for a healthier option with better structure.
What If My Dough Isn’t Rising?
If your dough isn’t rising, it may be due to cold surroundings or inactive yeast. Ensure the water is warm (around 110°F) and place the dough in a warm, draft-free area. If using old yeast, consider activating it with a bit of sugar and warm water before adding it to the dough.
How Should I Store Leftover Bagels?
To store leftover bagels, place them in an airtight container or a resealable bag at room temperature for up to 2 days. For longer storage, freeze them—simply slice them first, wrap them tightly in plastic wrap, then store in a freezer bag. They’ll keep for about 3 months!
Can I Add Other Toppings to My Bagels?
Absolutely! Feel free to get creative with toppings. You can use shredded cheese, seeds, herbs, or even a sprinkle of cinnamon sugar for a sweet version. Just make sure to add them right after boiling while the bagels are still wet for better adherence!
