How To Make Homemade Bagels

There’s something incredibly satisfying about homemade bagels, especially when they’re warm and fresh out of the oven. New York-style bagels are known for their chewy texture, crispy exterior, and golden, shiny crust, and with the right technique and ingredients, you can make these iconic bagels right at home. This recipe uses high-gluten bread flour, rapid-rise yeast, and a touch of barley malt syrup to create a dough that yields the perfect bagel—crisp on the outside, soft and chewy on the inside. Whether you want fresh bagels in the morning, or want to make them ahead of time for a quick breakfast or snack, this recipe includes helpful tips for overnight proofing and even freezing. Read on for all the details, including tips for various toppings, substitutions, and special tools to make the process as smooth as possible.

Why High-Gluten Bread Flour and Rapid-Rise Yeast For Bagels?

High-Gluten Bread Flour

The foundation of a great bagel is the right flour. High-gluten bread flour is key because of its high protein content, which contributes to the chewy texture and dense structure of traditional New York-style bagels. If you substitute with all-purpose flour, you might end up with a softer bagel, which isn’t quite what we’re going for here. So, if you want authentic bagels, bread flour is a must.

Rapid-Rise Yeast

Unlike active dry yeast, which needs to be proofed in warm water before use, rapid-rise yeast (also known as instant yeast) can be added directly to the dry ingredients. This makes the dough-making process quicker, reducing waiting time without compromising on the flavor. If you use active dry yeast, you’ll need to allow more time for the dough to rise (about 2 hours). Either way, this recipe works with both types of yeast.

Ingredients You’ll Need:

Here’s what you’ll need to make your New York-style bagels:

• High-gluten bread flour – This flour has a higher protein content than regular all-purpose flour, helping to create that signature chewiness that’s characteristic of New York bagels.
• Rapid-rise yeast – This yeast activates quickly, eliminating the need for proofing, and helps the dough rise faster.
• Luke warm water (about 105°F to 115°F) – While you won’t need to proof the yeast, the warm water helps hydrate the dough and activate the yeast.
• Fine-grain sea salt – For flavor and to balance the sweetness of the barley malt.
• Barley malt (or barley malt syrup) – Adds sweetness to the dough and helps create the crispy, shiny crust that’s so essential to New York-style bagels

How to Make New York-Style Bagels

Step 1: Mix the Dough

In a large bowl, combine the bread flour, rapid-rise yeast, granulated sugar and fine-grain sea salt, do not directly combine the yeast together place on opposite sides of the bowl as this may deactivate the yeast. Dissolve the barley malt in the lukewarm water and add to the dry ingredients, mix until a dough forms. If you’re using a stand mixer with a dough hook, mix on low speed for 5-6 minutes, or until the dough is smooth and elastic. If mixing by hand, knead the dough on a floured surface for 6-8 minutes. The dough should be firm, slightly tacky but not overly sticky. If it's too sticky, add a bit more flour until the desired consistency is reached.

Step 2: First Rise

After mixing, cover the dough with a clean kitchen towel or plastic wrap. Let it rise at room temperature for 45-60 minutes, or until it has doubled in size. This first rise helps the dough develop its flavor and texture.

Step 3: Shape the Bagels

Once the dough has doubled in size, punch it down to release any air bubbles. Turn the dough out onto a clean surface and divide it into 8 equal portions. Roll each piece into a smooth ball, then use your thumb to create a hole in the center of each ball. Stretch the hole until it’s about 1 to 1.5 inches wide. If the dough resists stretching, let it rest for a few minutes to relax before continuing.

Overnight Method

For overnight proofing to achieve warm bagels in the morning, I prefer this method: After the first rise, shape the bagels and cover them tightly with plastic wrap before refrigerating them. This helps them maintain their shape and allows for a slow rise in the fridge overnight, resulting in a more flavorful bagel.

Quick Rise (Same Day)

If you're short on time, cover the dough and let it rise at room temperature for 1-2 hours, or until it doubles in size. This method is quicker, but the flavor may not be as complex as the overnight rise.

Step 4: Boil the Bagels

Bring a large pot of water to a boil. Add 1 tablespoon of barley malt syrup (or honey) to the water to help create a chewy texture and a glossy finish. Reduce the heat to a simmer. Working in batches, carefully drop the shaped bagels into the simmering water. Boil each bagel for 45 seconds per side. This step is essential for achieving the chewy texture and golden color you expect from a perfect bagel. Place on a cooling rack while you finish batches. Once batches are complete, transfer the bagels to a parchment-lined baking sheet dusted with cornmeal.

Step 5: Add Toppings & Bake

Brush the bagels with a light egg wash (1 egg whisked with 1 tablespoon of water) to enhance the golden color. Add your favorite toppings, like sesame seeds, poppy seeds, or everything bagel seasoning. Bake the bagels in a preheated oven at 425°F (220°C) for 18-22 minutes, or until golden brown. You can rotate the baking sheet halfway through for even browning. The bagels should be crispy on the outside, and soft and chewy on the inside.

Step 6: Enjoy

Allow the bagels to cool for a few minutes before slicing. Serve them warm with your favorite toppings

Make-Ahead Tips

Overnight Make-Ahead Instructions

For fresh bagels in the morning, shape the bagels after the first rise, cover them tightly with plastic wrap, and refrigerate them overnight for 12-16 hours. In the morning, remove the dough from the fridge and let it come to room temperature for 45 minutes before boiling and baking.

Freezing Make-Ahead Instructions

Baked bagels freeze wonderfully! After they’ve cooled completely, store them in an airtight container or freezer bag for up to 3 months. To reheat, simply thaw them in the refrigerator overnight and warm them in the oven or toast them. You can also freeze the bagel dough before boiling. After punching the dough down in Step 3, wrap it tightly in plastic wrap, then cover it with aluminum foil. Freeze for up to 3 months. When you're ready to bake, thaw the dough overnight in the refrigerator, punch it down to release any air bubbles, and continue with Step 3. I hope you enjoy making and savoring these homemade New York-style bagels as much as I do! Whether you’re indulging in a classic schmear of cream cheese or experimenting with your favorite toppings, these bagels are sure to impress. The best part? You can adapt them to your taste and make them your own! If you try the recipe, I’d love to hear about your experience. Share your bagel-making adventures in the comments below, or tag me on social media with your bagel creations! Don't forget to share this recipe with friends and family who might also want to enjoy a taste of homemade bagels. Happy baking! Feel free to leave a comment or ask any questions—you know I love hearing from you!