New York style bagels


Bagels, the way they make them in the Big Apple. Recipe makes 8 bagels.


  • 500g bread flour
  • 23g baker’s sugar
  • 7g packet of instant yeast
  • 297g water at 32C/90F
  • 6g salt
  • 1 egg
  • Seasoning if desired (e.g. poppy seeds, sesame seeds)


  1. Bloom the yeast in the water and dissolved sugar, 10 mins
  2. Add bloomed water/yeast to the flour and salt and mix to form a rough dough
  3. Knead 10 mins
  4. Leave to rise for 1 hour / until roughly doubled in size in an oiled bowl
  5. Turn out dough and cut into 8 equal pieces
  6. Form each piece into a ball, building tension on one side by folding edges over center ~8-10 times
  7. Rotate, seam side down, by hand on an unfloured surface until a smooth, even ball is formed
  8. Preheat oven to 425F
  9. Pinch thumb and forefinger in center of ball, spin on fingers to form hole and stretch out to 1 inch in diameter
  10. Repeat for all 8 pieces of dough
  11. Bring enough water to boil to fully cover bagels
  12. Boil several at a time without crowding, 2 min each, flip half way through (1 min each side)
  13. Drain excess water by placing on a cooling rack out of the pan
  14. Arrange bagels on roasting tray lined with parchment paper. Brush with egg glaze (1 egg plus 1 tbsp water)
  15. Add seasoning if desired (e.g. poppy seeds, sesame seeds,
  16. Bake for 20 mins (until golden brown on top)


I like my bagels plain with smoked salmon.


  • Dough can be made the evening before baking and placed in the fridge overnight (follow steps 1. -> 4., put bowl in fridge, follow 5. -> 16. in the morning).
  • Plain bagels work pretty well without the egg glaze, but definitely use egg glaze if seasoning.

Next time


Buy a fridge magnet with the ingredient list.


3”x3” fridge magnet, US shipping included.