If you’ve ever bitten into proper New York style bagels, you know exactly what we’re chasing here. That shiny, crackly crust. The chewy, dense interior that fights back just enough. Not fluffy bread with a hole, not sad grocery-store rounds, but real deal bagels that feel substantial in your hand and even better toasted with a thick swipe of cream cheese.

This recipe uses bread flour for chew, a quick honey baking soda boil for that signature crust, and a food processor to make the dough fast and consistent. It’s a classic bagel method without the unnecessary fuss, and it works beautifully at home even if you’ve never made bagels before.

New York style bagels are all about technique rather than fancy ingredients. It’s not about special flour or technical specs. It’s simply about using bread flour and the right process to create that classic chew. A relatively stiff dough, and boiling before baking are what set them apart. Historically, bagels came to New York with Eastern European immigrants, and the style evolved into the dense, shiny, iconic bagel most people think of today. This version stays true to that spirit while being totally doable in a regular kitchen.

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Table of Contents

Why this is the best New York style bagel recipe:

The dough is intentionally firm. That stiffness is what creates chew, and bread flour gives the dough the structure it needs to hold its shape and create that classic dense interior.
The food processor does most of the heavy lifting. Strong mechanical mixing develops gluten quickly, which means less kneading and more consistent results.
The honey and baking soda boil is key. Honey adds subtle sweetness and helps with browning, while baking soda raises the pH of the water, giving bagels their signature shiny crust.
Boiling before baking sets the exterior of the bagels immediately. This locks in shape and creates that tight crumb that New York style bagels are known for.
Egg wash adds color and sheen without softening the crust. You get that deep golden finish without losing chew.

How to make New York style bagels:

Step 1: Mix the dough

Heat the water until it’s between 100–110°F. Add it to a food processor fitted with a dough blade along with the sugar and yeast. Give it a quick pulse just to combine and wake everything up.

Add the bread flour and salt, then process until the dough fully comes together and pulls away from the sides. The machine will wobble a bit, so steady it if needed. If the dough looks wet or refuses to form a ball, add flour a tablespoon at a time until it behaves.

Step 2: Knead and first rise

Turn the dough out onto a lightly floured surface. It should feel slightly sticky but not wet. Knead for 2–5 minutes until smooth and springy. If you’re using a food processor, you’ll need less kneading than hand-mixed dough.

Place the dough in a greased bowl, turn once to coat, cover, and let rise in a warm spot for 1–2 hours until doubled in size.

Step 3: Shape the bagels

Punch the dough down and divide it into 12–16 even balls, depending on how big you want your bagels. Roll each piece into a smooth ball.

Using your finger, poke a hole through the center and gently stretch it to about 1 1/2 inches wide. It will spring back, so go slightly larger than you think you need.

Place the shaped bagels on a baking tray and let them rest in a warm room for 20–30 minutes. If you’re working in batches, the first ones will usually be ready by the time you finish shaping the rest.

Step 4: Boil

Preheat your oven to 425°F.
Bring the water, honey, and baking soda to a gentle boil. Carefully drop the bagels into the water. Boil for 30 seconds, flip, then boil the other side for another 30 seconds.

Remove with a slotted spoon, let excess water drip off, and place back on the baking tray.

Step 5: Bake

Brush the bagels with beaten egg wash and add any chosen toppings. I chose a mixture of sesame seeds, poppy seeds, nigella seeds and black poppy seeds. Bake for 20–25 minutes until deeply golden and firm. Cool on a rack before slicing, if you can resist.

Store:

Store these new york style bagels in an airtight container. Use within 5 days.

New york style bagel FAQ:

Why do my bagels shrink after shaping?
That’s normal gluten elasticity. Stretch the hole a bit wider than you want the final result.

Can I skip the egg wash?
Yes, but you’ll lose some shine and color. The texture stays the same.

Why bread flour instead of all-purpose?
All-purpose won’t give you the same chew. Bread flour also gives a better rise than all purpose flour.

Can I boil longer for extra chew?
You can go up to 1 minute per side, but beyond that the crust can get tough.

Do I need to proof overnight?
No. This recipe is designed for same-day bagels with a tight crumb.

New York bagel variations:

Everything bagels
Sprinkle everything seasoning on top right after egg wash.
Sesame or poppy seed
Classic and simple. Add seeds while the egg wash is still wet.
Cinnamon raisin
Add 1 tablespoon cinnamon and 3/4 cup raisins during mixing.
Whole wheat
Replace up to 25 percent of the bread flour with whole wheat flour.
Jalapeño cheddar
Fold in diced jalapeños and shredded sharp cheddar during shaping.

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New York Style Bagel Recipe

These New York style bagels are dense, chewy, and glossy with that unmistakable bakery-style crust. Bread flour builds structure, a quick honey boil sets the exterior, and a short proof keeps them tight instead of fluffy. They’re sturdy enough for heavy toppings and perfect toasted with cream cheese, smoked salmon, or just butter.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 20

Rising Time 1 20

Total Time 2

Course Breakfast, Brunch, Lunch, Side Dish, Snack

Cuisine American

Servings 8

Ingredients

1 1/2 cups warm water 100–110°F
1 tablespoon sugar
2 3/4 teaspoons instant or active dry yeast
4 cups 1lb bread flour, plus more as needed
2 teaspoons salt
Butter or oil for greasing

For boiling

6 cups water
2 tablespoons honey
1 teaspoon baking soda

Egg wash + Topping suggestions

1 egg beaten
sesame seeds, poppy seeds, nigella seeds, crispy onions, salt, pepper

Instructions

Add the warm water, sugar, and yeast to a food processor and pulse briefly to combine. Add the bread flour and salt, then mix until a smooth, elastic bagel dough forms and pulls away from the sides. Add a little extra flour if the dough feels very wet.
Turn the dough onto a lightly floured surface and knead for 2–5 minutes until smooth and springy. Place in a greased bowl, cover, and let rise in a warm place for 1–2 hours until doubled. This builds structure for chewy New York style bagels.
Punch down the dough and divide into 12–16 pieces. Roll into balls, then poke a hole through the center of each and stretch to about 1 1/2 inches wide. Let the shaped homemade bagels rest on a tray for 20–30 minutes.
Bring water, honey, and baking soda to a gentle boil. Boil each bagel for 30 seconds per side, then return to the tray. This step is what gives chewy bagels their signature crust.
Brush with egg wash and bake at 425°F for 20–25 minutes until deeply golden, shiny, and firm. Cool slightly before slicing and serving.

Notes

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New York Style Bagels