New York Style Bagels

These New York style bagels have the shiny, almost crispy exterior and chewy, yet tender interior that epitomizes a classic New York style bagel.  Plus, they are easier than you think.

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New York style bagels made a thome. They have a delicious, shiny, tougher skin and a chewy, tangy interior. This is the perfect New York style bagel that you remember!

There is nothing like a warm, chewy New York style bagel.  I love the chewy texture, the slightly sweet and beautifully browned exterior.  They’re so delicious.  But down here in Florida, they just don’t exist.  We have bagels, all that I have sampled have paled in comparison.  I’ve done the research, people.


  • First, the flour makes a difference.  You could use all-purpose flour, but expect to lose the chewiness of the interior bagel.  Bread flour has a higher gluten content and provides the texture expected from a NY style bagel.
  • Boil, don’t steam or worse, skip boiling the bagel before baking.  Also, don’t skip the honey or even better, Barley Malt Syrup in the water.  This step gives the outside of the bagel the shiny, almost thick, skin.
  • Add the bit of brown sugar to the dough.  It doesn’t make the dough sweet, but it lends more of a malt note that compliments the yeasty, almost tangy flavor nicely.
  • Don’t skip the egg white wash.  It will bring even more shine to your crust.  It’s worth the extra step.
  • Don’t like Everything Bagel Seasoning?  No problem.  Leave it plain or sprinkle with sesame seeds, poppy seeds, dried onion flakes, or flaked sea salt.

These bagels are amazing piled with crispy bacon, a slice of cheddar, and French Style Scrambled Eggs.  They are also delicious with cream cheese and Classic Strawberry Jam.

New York style bagels made a thome. They have a delicious, shiny, tougher skin and a chewy, tangy interior. This is the perfect New York style bagel that you remember!

Make it a complete breakfast or brunch meal with these ideas:

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New York style bagels made a thome. They have a delicious, shiny, tougher skin and a chewy, tangy interior. This is the perfect New York style bagel that you remember!



This New York style bagel recipe is easier than you think and has all the chewy, tangy goodness that you expect from a New York style bagel.



For the bagels:

1 ½ cups warm water (about 100110 degrees)

2 ¾ teaspoons instant yeast

4 cups bread flour

2 tablespoons brown sugar, divided

2 teaspoons salt

Nonstick cooking spray

1 egg white beaten with 1 tablespoon water

2 tablespoons Everything Bagel Seasoning

For the water bath:

2 quarts water

½ cup honey


Proof the yeast.  In the bowl of a stand mixer fitted with a dough hook, whisk the warm water and 1 tablespoon brown sugar until the sugar is dissolved.  Whisk in the yeast.  Cover the bowl with a tea towel and allow to stand for 5 minutes.  

Remove the towel and add the flour, remaining 1 tablespoon brown sugar, flour, and salt.  Beat the mixture, on low speed, until a dough forms – about 2 minutes.

Continue on low speed.  Allow the dough to knead for 6 – 8 minutes until the dough clings to the hook and cleans the sides of the bowl.  The dough will be kneaded enough when it looks smooth and feels elastic.

Lightly spray a large bowl with non-stick spray.  Lift the dough out of the mixing bowl and form a ball.  Place the dough ball into the greased bowl.  Turn the ball to coat with oil.  Cover the bowl with a clean towel and allow the dough to rise for 60 – 90 minutes or until it’s doubled in size.

Line a large baking sheet with parchment paper or a Silpat mat.  Set aside.

Uncover the dough and punch it down to release any air bubbles.  Divide the dough into 8 equal pieces.

Roll each piece into a ball and try to smooth out the dough as much as possible.  

Press your finger into the center and make a hole.  Stretch the hole to about 1.5 – 2-inches in diameter.

Place the bagel on the prepared baking sheet and cover it with a towel.  Allow the dough to rest.

Meanwhile, bring a large pot with the 2 quarts of water to a full rolling boil.  Add the honey and mix well.

Preheat the oven to 425 degrees. 

Drop the bagel, 2 or 3 at a time, into the boiling water.  Cook the bagels for 2 minutes on each side.

Remove from the water with a metal spider or slotted spoon.  Place on the prepared baking sheet.  

Repeat with the remaining bagels.

In a small bowl, whisk together the egg white and 1 tablespoon water.  Use a pastry brush to brush the egg mixture on top of the bagels.  Sprinkle with the Everything Bagel Seasoning.

Place the baking sheet into the preheated oven.  Bake for 20 – 25 minutes until a deep golden brown.

Remove the baking sheet from the oven and allow to cool for 20 minutes, then remove the bagels to a wire rack to cool completely.

  • Prep Time: 2 hours, 30 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Keywords: New York bagel, bagel recipes, breakfast recipes, brunch recipes, homemade bread

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