NY Style Bagels

Make 6-8 bagels

Ingredients

Dough

• 500g (4 cups) bread flour

• 10g (1½ tsp) salt

• 10g (2 tsp) sugar

• 7g (2¼ tsp) instant yeast

• 300g (1¼ cups + 1 Tbsp) warm water (around 105°F)

For the Boil

• 3 quarts water

• 2 Tbsp molasses

• 1 tsp baking soda (optional, but helps with shine and color)

Toppings (optional)

• Sesame seeds

• Everything seasoning

• Poppy seeds

• Flaky salt

• Dried minced onion - Soak in hot water first so they don't burn!

• Shredded cheese

Instructions

1. Make the Dough

Mix flour, salt, sugar, and yeast together in a bowl. Add warm water and mix until it comes together into a dough. Knead until it’s smooth and elastic—about 8–10 minutes in a stand mixer or 10–12 by hand. It should feel firm but slightly tacky.

Quick tip: If the dough feels too dry, add a tablespoon of water. Too wet? Dust with flour. You're aiming for firm but pliable.

2. Let It Rise (45 mins)

Lightly oil a bowl, cover the dough, and let it rise for about 45 minutes. It should puff up, but it won’t double completely.

3. Divide & Shape

Divide into 8 equal pieces (about 100g each). Roll each piece into a ball and let them rest for 5–10 minutes to relax. Then poke a hole in the center and stretch it out to make your bagel shape.

Shaping tip: Make the hole a little bigger than you think it should be—they shrink a bit during proofing and boiling.

4. Proof Again (20–25 mins)

Place shaped bagels on a parchment-lined baking sheet. Cover with a damp towel or plastic wrap and let them proof until slightly puffy but still firm to the touch.

5. Boil with Molasses

Preheat your oven to 475°F. Bring a wide pot of water, molasses, and baking soda to a gentle boil.

Boil bagels in batches, 30–45 seconds per side. Transfer back to the parchment-lined tray and top immediately while they’re still wet.

Why boil? This step sets the crust and gives you that signature chewy texture. The molasses helps with browning, adds a little depth, and gives your bagels that classic shine.

6. Bake

Bake at 475°F for 15–18 minutes, until they’re golden brown and feel firm when you tap the bottoms. Let them cool at least 20 minutes before slicing. (Or don’t. You’re an adult.)

Cream Cheese Schmear Options

Honey Pecan Schmear

Creamy, a little sweet, with crunch from toasted pecans.

Ingredients:

• 8 oz cream cheese

• 2 Tbsp honey

• ½ cup toasted chopped pecans

• Pinch of cinnamon

• Tiny pinch of salt

Mix it all up until smooth. Great on plain, cinnamon raisin, or sesame.

Roasted Garlic + Chive Schmear

Savory, punchy, and good on literally anything.

Ingredients:

• 8 oz cream cheese

• 3–4 roasted garlic cloves (mashed)

• 2 Tbsp chopped chives

• 1 tsp lemon juice

• Salt and pepper to taste

Stir it together and let it sit for 30 minutes before serving for max flavor.

Notes & Tips

• Want smaller bagels? Scale to 60–75g each and bake a few minutes less.

• You can freeze them! Slice first, then toast straight from frozen.

• If you don’t want to deal with toppings, skip them! These bagels are just fine plain.

• The molasses can be swapped for malt syrup if you have it, but molasses works great and is easier to find.