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New York Style Bagels

Prep Time: 30 mins
Cook Time: 25 mins
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New York Style Bagels

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I have been making these New York style bagels pretty regularly, but the photos from two years ago really aren’t doing these bad boys justice. Now, what exactly is a New York style bagel? A New York style bagel is actually the original bagel to be served in the US and originated in the lower east side. There are several characteristics that set a New York style bagel aside from other bagels but the main one is boiling the bagels. A New York style bagel is always boiled in water with barley malt and it gives the bagels their characteristic shiny crust and chew.

ny style bagels

I grew up eating bagels. Usually from a bag from the grocery store, sometimes from a little nothing-special corner shop. I always liked bagels, but never felt like I understood the religious-style hype. It wasn’t until I went to NYC for the first time that I truly understood their majesty.

For everyone who believes that bagged grocery store bagels are akin to handmade New York style bagels– you are just wrong. Sorry, there’s no ifs, ands, or buts about it. Until you’ve had the hand-crafted gluten goodness that is a warm bagel, you simply have not lived. And while you may think that great bagels are unachievable in the home kitchen, I am here to prove you wrong.

ny style bagels

Tips for making NY Style Bagels

FLOUR. You should be using a flour with a high protein content. All purpose flour simply won’t cut it and won’t develop the appropriate amount of gluten for a nice, tight crumb. Find out which flour that’s available to you has the highest protein content. I find that King Arthur flour has a good percentage and is generally readily available.

MIXING. Bagel dough requires a ton of mixing and so I do not recommend doing this by hand unless you have kneading endurance like a beast. This will even be difficult work for your stand mixer, in the ballpark of at least 20 minutes. If you want to use a food processor, which will work the dough more quickly, that’s possible. But you will have to do the initial rise with yeast, sugar, water and half of the flour. That mixture would then be added to the food processor with the remaining flour, diastatic malt powder, and salt and mixed until a smooth dough is achieved.

SHAPING. Now, there are plenty of experienced bakers who prefer the loop method. This is where each portion of dough is rolled into a rope and looped around your hand and rolled along the seam to seal the two sides of the dough together. I’ve attempted this method, and it works okay, but usually i end up with very ugly bagels–not smooth and glossy bagels.

Therefore, I have found that the “hole poke” method is the easiest for the average person making bagels. Each portion of dough is rolled into a tight ball, allowed to rest (covered), and then you poke a hole through the center and use your fingers to enlarge it. The important part here is to make the hole large enough. It’s going to look too large when you do it, but keep in mind that the bagels will swell when they boil and then when they bake. Check out my little time lapse video below!

BOILING. Boiling bagels is part of the secret to delicious NY bagels. A lot of folks use a mixture of water and barley malt syrup but I take it one step further and add a bit of baking soda to my water mixture for a beautiful golden brown crust. It is extremely important that your water be lightly boiling so that it’s hot enough to penetrate the dough. Adding your bagels to simply steaming water will result in small, dense, and tough bagels.

BAKING AND TOPPING. After the bagels come out of the water, they will be at their maximum stickiness so that’s the time to add your toppings. I opted for everything seasoning (everything bagels are scientifically proven to be the best bagels). I have all the ingredients for everything bagel spice, but honestly I just use the Trader Joe’s Everything But the Bagel spice because it’s perfect and delicious. So, make your life easy and buy a little bottle for $2, rather than hunt down 5 different spices. Bake the bagels at 425 degrees F for about 20 minutes, rotating halfway through, until they are golden brown.

ny style bagels

ny style bagels

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NY style bagels

Prep Time: 30 mins
Cook Time: 25 mins
Makes: 8 -10 bagels



  • 375 g about 1 2/3 cups warm water, about 90 degrees (no hotter!)
  • 20 g 1 1/2 tablespoons sugar
  • 3 g 1 teaspoon active dry yeast
  • 325 g about 2 1/4 cups bread flour


  • 325 g about 2 1/4 cups bread flour
  • 30 g about 3 tablespoons diastatic malt powder
  • 10 g about 2 teaspoons kosher salt
  • all the sponge from above

Boiling water:

  • 2-3 quarts of water your pot should be 2/3 full
  • 1/4 cup barley malt syrup
  • 1/2 teaspoon baking soda


  • To make the sponge: In the bowl of a stand mixer, mix all the ingredients together with a wooden spoon until well combined. Cover with plastic wrap, transfer to a warm area and allow the sponge to rise until tripled in size with lots of bubbles, about 3 hours.
  • After the sponge has fermented, add the remaining flour and the diastatic malt powder. Using the dough hook attachment, mix on medium-low speed until the dough starts to come together. Sprinkle in the salt and continue to mix. You'll need to mix the dough for about 20 minutes, so set a timer. The dough should be smooth and elastic at this point. Cover the bowl with a damp kitchen towel and allow the dough to rest for 15 minutes.
  • Line a baking sheet with parchment paper and lightly spray with nonstick coating. Using a scale, portion the dough into 130g pieces and place them on the baking sheet and cover with a damp towel so that the dough doesn't dry out. Working with one piece of dough at a time, shape the dough into a tight ball. Cup the dough under your rounded hand, and working in tight circles on a work surface, roll until the dough is smooth and the seam on the bottom is sealed. Return to the baking sheet and cover with a damp cloth. Let the pieces rest for 10 minutes.
  • Using a damp finger, poke a hole through the center of the dough ball and enlarge the circle so that the bagel is about 4 inches in diameter with a hole that is about 1 1/2 inches. The hole might look large, but the bagels will swell when they rise. Transfer the bagels to the greased baking sheet and cover with plastic wrap and refrigerate overnight.
  • Preheat an oven to 425 degrees F. Fill a large pot or dutch oven with at least 3 inches of water. Add the barley malt syrup and bring to a boil. Add the baking soda and stir well to combine. This is important, if the water isn't boiling, you'll end up with small, tough bagels. Working in batches of 3 or so, boil the bagels for 1 minute on each side. Transfer to a baking sheet lined with parchment paper (let the water drip off of them before transferring them) and sprinkle with your choice of topping. Bake for 20-25 minutes, until golden brown, rotating the trays halfway through. Transfer the bagels to a rack for cooling. Bagels will keep for 4-5 days in a sealed storage bag at room temperature.


My favorite topping is everything bagel seasoning, and it takes about 1/3 cup of seasoning to coat all these bagels.
I have included the cup measurements for these bagels, but I highly recommend using a scale to weigh the ingredients!

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  1. Hi and thank you for this awesome recipe!

    I have a question… it’s a bit of a struggle for me to find space for two sheet pans of shaped bagels in my full family fridge for the overnight aging. I know some bakers will rest the whole ball of dough overnight in a bowl and shape the next day. If I modify your recipe in this way, what do you recommend for the process? Would I put it straight into the fridge after mixing/kneading in the kitchen aid? And next day, should I allow the dough to come to room temperature in the bowl or shape while cold? Any other modifications?

    Thank you!

    • Totally hear you! My recommendation would be to lightly grease a bowl and place the dough in that bowl after mixing, cover with plastic wrap and refrigerate overnight. Shape while still cold, then let the bagels proof lightly covered at room temperature for about an hour before boiling and baking. Hope that helps!

  2. 5 stars
    WOW! This is an amazing bagel recipe. I used to make really good bagels and then after a break that lasted several years, I lost my mojo. But you rescued me. Thank you so much for sharing this recipe.

    I had non-diastatic malt powder in my pantry so that’s what I used and it seemed to work out fine. I’m thinking I’d like to make the bagels a little smaller next time, maybe around 115g or so. When I do that, do you think I should boil them for a shorter period and/or bake them for less time? For 130g bagels at 425 degrees, they were done in 18 min.

    Again, THANK YOU! And I look forward to trying out some of your other recipes.

    • Michele,
      So happy to hear that! I’m glad the other malt powder worked out as well. I would reduce the boil time on smaller bagels to maybe 45 seconds per side, and start checking after 15 minutes of bake time. Hope that helps! Let me know if you do end up trying smaller bagels, would love to add a note to the recipe.

  3. 5 stars
    I have been making bagels for a while now. Every time I make them, I make a new recipe…. I have so many recipes for bagels I get totally confused. But confused I am…no more! I have found the PERFECT bagel recipe. Coming from NY myself..and living in the south now…I longed for the delicious bagel I remember. In my search I found Jenny’s bagels. They are the most delicious bagels and so easy to make. I love that it has diastatic barley malt powder in the bagel as well as in the boiling water. It makes quite the difference.. I have stopped searching for the perfect bagel…I’ve finally found it. Thank you Jenny!

  4. 5 stars
    Simply the best home bagel recipe I’ve ever tried. Flawless. I used to use Peter Reinhart’s recipe from “Artisan Breads Every Day”, but was always disappointed with how thin and dense the final product was.
    This recipe blows it out of the water. Definitely use the malt syrup and diastatic powder – made all the difference in the taste (and you can reuse both to make awesome homemade pretzels or pretzel bread too). Thanks for posting – this one is going into my Hall of Fame.

  5. 5 stars
    Hands down, the best bagel recipe! I’ve been making bagels for a year now, your recipe is easy to follow, and your sponge method makes all the difference (I’ve tried at least 5 recipes). The dough came out perfect. I recommend folks follow your recipe exactly, they won’t be disappointed. This recipe has been saved as keeper!

  6. These look fantastic. I have a very small fridge and simply cannot shape the bagels out onto trays before refrigeration. Can I keep the dough and one bowl and shape the next day without too much detriment to the bagels?

    • Hi Kimberley!

      You can definitely proof the dough in a bowl overnight and then shape the next day. After shaping, you’ll want to give the bagels about an hour covered with plastic wrap so they can proof a little longer before boiling. Let me know how they turn out!

  7. 5 stars
    Fantastic recipe! Easy to follow and the best flavor/texture I’ve had. I had barley malt syrup on hand and it worked well (adjusted to 1Tbsp in the dough). Looking forward to making them again soon.

  8. 5 stars
    Made these today and came out so wonderful! I’ve never made bagels before, so it was a bit daunting, but I had a blast. Thank you for the recipe!

  9. 5 stars
    Thanks for the recipe. I never tried making bagels with a preferment before. Seeing the kneading time of 20-25 minutes, I thought it was a mistake and could lead to overworked dough, so I kneaded only about 12-13 minutes. Also I used oat flour for part of my ingredients. It turned out tasty. Thanks!

    • Yay! I’m so glad you liked the recipe, thank you for making it! For reference, I like a really tight crumb in my bagels, hence the mixing time. Because the bagels have a long rest in the fridge, the gluten has a chance to relax and thus there isn’t a risk of over-mixing. Great tip about the oat flour!

    • Diastatic malt is dried at a lower temperature to preserve enzyme activity, meaning that the malt is actually working hand in hand with the yeast on this one. Non-diastatic malt has been kiln dried at a much higher temperature and is only added for color and sweetening effects. I would always elect to go with diastatic.

  10. Great Recipe! Easy to follow and the videos for shaping helped a ton! Love the website, love the recipes, keep putting out amazing content!