Chewy, Golden, and Perfectly Homemade—Your New Favorite Morning Ritual

There’s something special about a true New York-style bagel—chewy on the inside, golden and crisp on the outside, and just the right amount of dense. If you’ve ever had one fresh from a city bakery, you know what I mean. And the best part? You can recreate that same magic right in your own kitchen.

I started making these on slow Sunday mornings when I craved something cozy but also wanted to make something with my hands. The process is actually simple and super rewarding—especially when that smell of warm, freshly baked bagels starts wafting through the house.

Perfect for breakfast, brunch, or meal prep, this clean version of New York-style bagels is free of preservatives and full of real, wholesome ingredients.

Ingredients

• 1 tablespoon active dry yeast

• 1 tablespoon maple syrup or honey

• 1¼ cups warm water (110°F), divided

• 3½ cups bread flour (or all-purpose flour, plus extra for kneading)

• 1½ teaspoons salt

• 1 tablespoon baking soda (for boiling)

• Optional toppings: sesame seeds, poppy seeds, everything seasoning, sea salt

Instructions

1. Activate the Yeast: In a large bowl, stir yeast and maple syrup into ½ cup warm water. Let sit for 5–10 minutes, until foamy.

2. Make the Dough: Add flour and salt to the bowl. Pour in remaining ¾ cup water and mix until a shaggy dough forms.

3. Knead: Transfer to a floured surface and knead for about 10 minutes until smooth and elastic. Add more flour if needed.

4. First Rise: Place dough in a lightly oiled bowl, cover, and let rise for 1 hour, or until doubled.

5. Shape the Bagels: Punch down the dough and divide into 8 equal pieces. Roll each into a ball, then poke a hole in the center and stretch gently to form a ring. Let rest 10 minutes.

6. Boil the Bagels: Preheat oven to 425°F (220°C). Bring a large pot of water to a boil and add baking soda. Boil bagels 1–2 at a time for 1 minute per side. Remove and place on a parchment-lined baking sheet.

7. Add Toppings & Bake: Sprinkle with desired toppings. Bake for 20–22 minutes until golden brown. Cool slightly before slicing.

Sarah’s Bagel Tips

• Don’t Skip the Boil: It’s the secret to that shiny crust and chewy texture.

• Customize: Mix in cinnamon and raisins or blueberries before shaping, or top with seeds and flakes.

• Freezer-Friendly: Slice and freeze once cooled for easy weekday breakfasts—just toast and go.

• Make-Ahead Tip: Make the dough the night before and let it rise slowly in the fridge.

Why You’ll Love This Recipe

These bagels are chewy, hearty, and deeply satisfying. They taste like they came from your favorite corner bakery—but you made them yourself. Whether you enjoy them with almond butter, smashed avocado, or a simple schmear of cream cheese, this is breakfast done right.

And yes, they’re 100% freezer-friendly for busy mornings.

Nutrition (Per Bagel – makes 8):
Calories: 240
Protein: 8g
Fat: 1g
Carbs: 48g
Fiber: 2g
Sugar: 2g