Make authentic chewy New York-style bagels at home with a crispy crust and soft interior. This recipe takes about 3 hours including rise time, but most of it is hands-off. Perfect for weekend bakers who want to master a classic technique!
Before you begin, measure out all your ingredients precisely. Having everything ready makes the process smoother and ensures you don't miss anything mid-recipe.
In a large mixing bowl, combine the bread flour, instant yeast, sugar, and salt. Make a well in the center and pour in the warm water. Stir with a wooden spoon until a shaggy dough forms and no dry flour remains.
Turn the dough out onto a lightly floured work surface. Knead for 10-12 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. This develops the gluten that gives bagels their characteristic chew. If using a stand mixer, knead with the dough hook on medium speed for 8 minutes.
Shape the dough into a smooth ball and place it in a lightly oiled bowl, turning once to coat. Cover with a damp kitchen towel or plastic wrap. Let rise in a warm spot for 60-90 minutes until doubled in size.
Once risen, punch down the dough to release air. Turn it out onto your work surface and divide it into 8 equal pieces (about 100g each). Use a kitchen scale for accuracy so all bagels are the same size.
Roll each piece of dough into a smooth ball. Poke your thumb through the center of each ball to create a hole, then gently stretch and rotate the dough to make a ring about 2 inches in diameter. The hole should be larger than you think—it will shrink during rising and baking.
Place the shaped bagels on a parchment-lined baking sheet, spacing them at least 2 inches apart. Cover loosely with a damp kitchen towel and let rest for 15 minutes. This short rest makes them easier to handle.
Fill a large, wide pot with about 3 quarts of water and add the honey. Bring to a gentle boil over high heat, then reduce to a simmer. The honey adds a touch of sweetness and helps create the shiny crust. Preheat your oven to 425°F (220°C) at the same time.
Working in batches of 2-3, carefully lower the bagels into the simmering water. Boil for 1 minute on the first side, then flip with a slotted spoon and boil for 1 minute on the second side. This step is what gives bagels their distinctive chewy texture and shiny crust.
Remove boiled bagels with the slotted spoon and let excess water drain for a few seconds. Place them back on the parchment-lined baking sheet. If desired, immediately sprinkle with toppings like sesame seeds, poppy seeds, or everything bagel seasoning while they're still wet—this helps toppings stick.
Once all bagels are boiled and topped, place the baking sheet in the preheated oven. Bake for 20-25 minutes, rotating the pan halfway through, until the bagels are deep golden brown with a shiny, crisp crust.
Remove bagels from the oven and transfer to a wire cooling rack. Let them cool for at least 10 minutes before slicing—this allows the interior to set properly. Serve warm or at room temperature with cream cheese, butter, or your favorite toppings. Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.