Bagels, New York Style

There is nothing like a fresh bagel with cream cheese or butter!  Who knew that making a homemade bagel was this easy!  A great recipe!  Like my english muffins, I think it might be hard to go back to store bought!

Makes 8 Bagels


2   teaspoons active dry yeast

1 1/2   tablespoons sugar (I use organic cane sugar)

1 1/4 +   cups warm water

3 1/2   cups bread flour (I use organic, non-GMO)

1 1/2   teaspoons fine sea salt (I use pink himalayan)


In a bowl, pour 1/2 cup warm water and sprinkle with yeast and sugar.  Do not stir!  Let sit for 5 minutes.

After the 5 minutes, add 1/3 cup warm water and stir until the yeast and sugar are dissolved.

Add the flour and salt, mixing until a dough forms, adding water as needed.  Knead until a firm, stiff dough is formed.  Place in an oiled bowl and cover with a damp cloth and let rise for 1 hour.

Divide dough into 8 pieces.  Form into disks, gently poking a hole in the middle of each, forming the shape of a bagel.  Set on a baking sheet lined with parchment or a baking mat and let rest, covered for 10 minutes.

Bring a pot of water to boil, turn to simmer and add 3 bagels.  Let boil for 1 minute, turn and boil for another 2 minutes.  If you want chewy bagels, let boil for 2 additional minutes, turning at the halfway point.  Repeat until all bagels are boiled. Place bagels on your baking sheet.

At this point, if you want to add a topping, brush bagels with a quick egg wash and sprinkle with your topping.  I did plain, poppy, and sesame.

Bake in a 425 degree oven until a beautiful golden brown, about 20 – 25 minutes.

Let cool, toast, and enjoy!

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