How to make new yark style Bagels

 

Ah, you mean New York–style bagels 🥯 — chewy, dense inside with a shiny, slightly crisp crust. The secret is boiling the dough before baking. Here’s a step-by-step recipe:

🥯 New York–Style Bagels Recipe

Ingredients (makes 8 bagels)

Bread flour – 4 cups (strong flour is best)

Instant yeast – 2 ¼ tsp (1 packet)

Warm water – 1 ½ cups (not hot)

Sugar – 2 tbsp (or barley malt syrup if available)

Salt – 2 tsp

For boiling:

Water – enough to fill a wide pot

Baking soda – 1 tbsp

Honey or sugar – 1 tbsp

Optional toppings:

Sesame seeds, poppy seeds, onion flakes, garlic flakes, everything-bagel mix

Method

1. Make the dough

In a large bowl, combine warm water, sugar, and yeast. Let sit 5 minutes until foamy.

Add flour and salt, mix, then knead 8–10 minutes (by hand or mixer) until smooth and elastic.

Cover and let rise 1–1.5 hours, until doubled in size.

2. Shape bagels

Punch down dough, divide into 8 equal pieces.

Shape each piece into a ball, then poke a hole in the center with your finger and stretch to form a ring (the hole should be big, it shrinks while baking).

Place on a tray, cover, and rest for 20 minutes.

3. Boil bagels

Preheat oven to 220°C (425°F).

Bring a wide pot of water to a boil, add baking soda + honey/sugar.

Drop bagels (2–3 at a time) into boiling water for 30–40 seconds per side.

Remove with a slotted spoon, drain, and place on baking sheet.

4. Add toppings

While still damp, sprinkle sesame seeds, poppy seeds, or “everything” mix on top.

5. Bake

Bake in preheated oven for 20–25 minutes, until golden brown and shiny.

Cool slightly on a wire rack before slicing.

✨ Tips for authentic New York flavor

Use bread flour (high gluten) for chewiness.

Boiling with baking soda/honey gives the bagels that deep brown crust.

For softer bagels, boil less time; for chewier, boil longer.