Make authentic chewy New York-style bagels at home with a crispy golden crust and tender interior. This recipe takes about 3 hours including rising time, but most of it is hands-off. Perfect for a weekend baking project — you'll get 8 beautiful bagels that taste better than the bakery.
In a small bowl, combine the warm water (around 110°F/43°C — warm to the touch but not hot) with the sugar. Sprinkle the yeast on top and let it sit for 5 minutes until it becomes foamy. This proves your yeast is alive and active.
In a large mixing bowl, combine the bread flour and salt. Pour in the yeast mixture and stir with a wooden spoon until a shaggy dough forms. It will look rough and sticky at this stage — that's normal.
Turn the dough out onto a clean, lightly floured surface. Knead for 10-12 minutes until the dough becomes smooth, elastic, and slightly tacky but not sticky. If it's too sticky, add a tablespoon of flour at a time. This develops the gluten for that classic chewy texture.
Lightly oil a clean bowl and place the dough inside, turning it once to coat with oil. Cover the bowl with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free spot for 1 hour, or 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 using a bench scraper or knife. Weigh them if you want perfectly uniform bagels — each should be about 110-120 grams.
Take one piece of dough and roll it into a smooth ball by tucking the edges underneath. Poke your thumb through the center to create a hole, then gently stretch and rotate the dough to make a ring about 2 inches wide. The hole should be bigger than you think — it will shrink during rising and boiling. Repeat with remaining pieces.
Place the shaped bagels on a parchment-lined baking sheet, leaving space between each one. Cover loosely with a kitchen towel and let them rest for 10 minutes. This short rest makes them easier to handle.
Fill a small bowl with cool water. Gently place one bagel in the water. If it floats within 10 seconds, they're ready to boil. If it sinks, cover the bagels again and let them rest another 5-10 minutes, then test again.
Fill a large, wide pot with about 3 inches of water and bring it to a boil over high heat. Once boiling, add the honey or barley malt syrup and baking soda. Reduce heat to maintain a gentle boil. This is what gives bagels their signature shiny, chewy crust.
Working in batches of 2-3 at a time (don't overcrowd), carefully lower the bagels into the boiling water using a slotted spoon. Boil for 1 minute, flip them over, then boil for another 1 minute. Remove with the slotted spoon and let excess water drain off.
Place boiled bagels back on the parchment-lined baking sheet. While still wet, sprinkle with your choice of toppings like sesame seeds, poppy seeds, everything bagel seasoning, or coarse salt. The moisture helps toppings stick.
While you're boiling bagels, preheat your oven to 425°F (220°C). Make sure the rack is positioned in the center of the oven for even baking.
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 on top and sound hollow when tapped on the bottom.
Remove bagels from the oven and transfer them to a wire cooling rack. Let them cool for at least 10 minutes before slicing — this lets the interior texture set properly. Slice, toast, and top with your favorite spreads. Fresh bagels are best enjoyed the same day, but you can freeze extras in an airtight bag for up to 3 months.