These New York style homemade everything bagels have a slightly chewy exterior and a soft, yet dense interior. Toast it, smear it with cream cheese, butter or make a bagel sandwich with it. They're so easy to make and freezer friendly too!
The Inspiration
One thing about New Jersey that I miss the most is the New York Style bagels.
Since we moved to Tennessee, I have been on the hunt for New York style bagels, but the closest legit bakery is over 40 minutes away.
Of course, the only solution is to make homemade bagels!
You haven't lived until you've had a true New York bagel.
What makes a New York style bagel so special?
Some say it's the "dirty" water that gives it more flavor. Some say that New York has soft water so when the bagel is boiled, it enhances the strength of the gluten in the dough.
A NY bagel has a chewy exterior with a soft yet dense interior. They are also notoriously big, coming in at almost 5 ounces each.
I can't get a shipment of New York water, but I promise you you can make New York style bagels without the trip!
Ingredients
How to Make Bread Flour
I highly recommend using bread flour for bagels. The higher protein content will result in the sought after dense and chewy texture.
Checkout my post on homemade bread flour.
How to Make Easy Homemade Everything Bagels
- Make the dough and let it double in size.
- Divide the dough into 6 pieces.
- Shape the bagels.
- Bring a pot of water to boil.
- Boil the bagels for 2 minutes on each side.
- Bake at 425ºF for 20 minutes.
Tasty Tips
- Get perfectly even sized bagels. Weigh the entire dough ball then divide by six. This will give you the weight of each dough ball. Of course, this doesn't affect taste at all and you can simply slice the dough ball into 6 pieces like a pizza.
- Have fun with the toppings! Sesame, coarse salt, poppy seeds, cinnamon sugar, cheese, or keep it plain.
- Adjust the boiling time if desired. 2 minutes of boiling on each side result in a chewy New York style bagel. If you'd like it less chewy, try 1 minute on each side instead.
- Toast and fill! Toast the bagel and fill it with vegetable cream cheese, scallion cream cheese, butter, or make a bagel sandwich!
Variations
This recipe can be easily adapted with your favorite toppings. Leave some plain or try some of these other bagel flavors!
- Cinnamon sugar
- Coarse salt
- Sesame seeds
- Poppy seed
- Cheddar or any cheese
FAQs
I purchase my everything seasoning at Costco, but it can be found in major grocery stores as it has become a very popular seasoning. It contains dried garlic, onion, white and black sesame seeds, poppy seeds, and salt.
The hole helps the bagel cook more evenly.
Boiling bagels gives them their unique taste and texture. It allows the outside to set and create a chewier crust. New York style bagels are boiled for about 2 minutes on each side.
Some recipes call for an egg wash to help the topping stick, but I find it unnecessary. When you drop the boiled bagel in the seasonings, the water helps to adhere the toppings.
Let the bagels cool completely then store leftovers in an airtight container at room temperature for up to 3 days. I freeze mine in gallon sized freezer bags for up to a month.
There's nothing like a toasted bagel. I slice them in half then toast until lightly golden. It gives the bagel a slightly crunchy exterior and warms up the interior.
For frozen bagels, I place them in an airtight container on the counter overnight to thaw. If you're in a pinch, you can microwave the bagel for 10 seconds, then slice and toast.
More Bread Recipes You'll Love
More Breakfast Ideas You'll Love
- Sausage Egg and Cheese Breakfast Burritos
- Easy Breakfast Crescent Ring
- Monte Cristo Crepes
- Ham and Cheese Pastry
- Million Dollar Candied Bacon
- Corned Beef Hash
Easy Homemade Everything Bagels
Ingredients
- 3 1/2 cups bread flour
- 1 teaspoon instant yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 1/3 cups warm water
Topping
- 1/3 cup everything bagel seasoning
Instructions
- Knead the dough: In a stand mixer with the dough hook attachment, knead the dough ingredients together on low speed for 10 minutes. Add more water or flour 1 tablespoon at a time if needed. The dough should be smooth and soft but not sticky. Cover the bowl with plastic wrap and rest in a warm area for 2 hours or until double in size.
- Portion the dough: Punch down the dough and portion it into 6 even pieces (about 4.5 ounces each). Form each piece into a ball by pulling the edges of the dough towards the center until a smooth ball forms.
- Shape the bagels: Gently press into the center of the dough ball and with both index fingers in a circular motion, stretch the dough outwards to create a 2 inch hole. Place on a parchment lined baking sheet and cover loosely with a damp towel or plastic wrap and let it rest for 30 minutes.
- Bring a pot of water to a boil and preheat the oven to 425ºF
- Boil the bagels: Working in batches, carefully boil the bagels for 1-2 minutes on each side. New York style bagels are closer to 2 minutes on each side.
- Top and bake: Use a slotted spoon or spider strainer to remove the bagels one at a time and dip one side in a bowl of everything bagel seasoning. Place the bagels on the baking sheet with the seasoned side facing up and bake for 20 minutes.
Notes
- Some of the garlic and onion at the top of the bagel may be burnt. Simply brush them off.
- Get perfectly even sized bagels. Weigh the entire dough ball then divide by six. This will give you the weight of each dough ball. Of course, this doesn't affect taste at all.
- Toast and fill! Toast the bagel and fill it with vegetable cream cheese, scallion cream cheese, butter, or make a bagel sandwich!
Nutrition Estimate
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