How To Make Authentic NYC Style Bagels

How to make authentic NYC-style bagels? Crispy on the outside, chewy on the inside, making Authentic NYC Style Bagels at home is easy! Unless you’re lucky enough to live in NYC, this is the next best thing. And making bagels at home is so easy and so much better than store bough bagels which tend to be sweet and not chewy or crispy at all!

This as authentic as you can get out of NYC

My recipe for authentic bagels is simply the best way to achieve the most perfect chewy homemade bagels! Schmear them with cream cheese, top them with a range of toppings like everything bagel topping or keep it simple with nutty sesame seeds the choice is yours!

Nick’s favorite thing on how to make authentic NYC-style bagels…

I mean, where do I start? The flavor. I know they say that there’s something in the water (other than alligators in the sewers) in the city, but I know NYC bagels are going to be different than ones made anywhere else in the world. But the flavor of these homemade bagels is pretty damn close to the ones that Dwight Schutte brings back for everyone in office after a 4-hour drive from Pennsylvania to NYC so that everyone in the office can owe him a favor so he can get Jim fired from his position as not Assistant to the Manager. Yeah. That was a long sentence, but the point is, everyone gladly owed him a favor for a real bagel from NYC.

Texture?

The texture though! Chewy! Oh so chewy and crispy on the outside when freshly baked. Even the next day or a couple of days over, once these are toasted, they’re perfectly crispy and chewy still!

What do NYC Style Bagels taste like?

It tastes like you owe someone a favor! These are full of flavor. But flavor-wise, my favorite thing is the everything bagel mix that goes on top! It’s oniony, garlicky, sesame seedy, and I use black sesame seeds to which have their own unique flavor.

You know what though? It doesn’t just end with the bagel. A bagel is about the filling. And I’m partial to a lox and cream cheese with red onion and capers bagel. I first had them in NYC that way and on the first day I realized I was eating heaven and went back every single morning for the same bagel at the same Jewish deli for two weeks.

What are the ingredients I need for how to make authentic NYC-style bagels

Warm water – between 34°C – 43°C. Letting the bagels cook a little in the water helps give them their iconic chewy texture. The longer you leave them in the water, between 2-4 minutes on each side) the chewier they will be.

Granulated sugar – regular or caster/superfine sugar will work.

Dry Yeast – I used Instant Dry yeast.

Bread Flour – You can use all-purpose/plain flour. But bread flour will result in a chewier bagel.

Salt – I used fine salt

Fried shallots – These are optional. But so so good!

Fried garlic – I don’t know what to tell you. These aren’t optional! They’re too good! They can be found in the Asian section of your supermarket.

Poppy seeds, white sesame seeds, black sesame seeds and caraway seeds – These can be found in the herbs and spices section of your supermarket.

Flaked sea salt – Don’t go too heavy here. You can use fine salt on top, but flaky salt is better.

How do you make NYC Style Bagels?

Everything bagel Mix

1. Add all the ingredients into a bowl and mix until well combined. Can be stored in an airtight container for several months in a dark, cool place.

Bagels

1. Add the warm water into a jug along with the sugar and dry yeast, stir to combine and cover.
2. Leave in a warm spot to activate for 5-10 minutes. You should end up with a frothy like substance on top.

3. Add the flour and salt to a large mixing bowl. I used my stand mixer for this recipe fitted with a dough hook, but you can knead this by hand. Whisk or stir to combine.
4. Add the yeast mixture and knead on low speed for 10 minutes until a smooth, elastic and firm dough forms. If doing by hand dust your workbench with flour and knead by hand for 6-18 minutes. Cover with plastic wrap and set aside in a warm spot to rise for 1 hour until the dough has doubled in size.

5. Uncover and punch the dough down.
6. Dust your workbench with flour and knead the dough for 60 seconds.

7. Divide into 8-10 pieces. I found the best way to do this is by weighing the dough using kitchen scales and just dividing the number by 8-10. I tested this recipe several times and it usually adds up to 112g per piece if making 8.
8. Shape each piece into a round of dough. Press it gently against the workbench and cup it with your hand. Move around to seal up the bottom and form a rounder ball shape. Watch the video for a clearer view on how to do this. Do this for all dough balls.

9. Cover and Allow to rest for 30 minutes.
10. Dip one of your fingers in some flour and use that finger to press a hole in the center of each ball.

11. Stretch the ring to about 1/3 of the diameter of the bagel and place on a lightly oil baking tray. Cover with a damp towel and allow to rest for 30 minutes.
12. Preheat your oven to 200°C / 390°F. Add water and honey (optional) to a deep skillet or large pot and bring to a boil.

13. Gently drop 3 bagels in at a time, allowing to simmer in the gently boiling water for 2-3 minutes on each side. If you want a chewier bagel, you can boil for 4 minutes on each side.
14. Place back on the baking tray and brush with egg white. Sprinkle your topping of choice. The water will help the toppings stick.

15. Bake for 20 minutes. If you want a darker looking bagel, bake for an additional 5 minutes. Allow to cool for 10 minutes before serving. So delicious, thank me in the comments!

My Top Tips on How to make authentic NYC-style bagels!

Toppings

You can use any spices or seeds you like on top. They can even be seedless. Get creative or keep them plain!

Storage

Bagels can be stored in an airtight container for up to three days. To freshen up, simply slice in half and toast until golden.

Dried garlic

I used store bought fried garlic. But you can use dried garlic or even freshly minced garlic. Although if you use fresh garlic you won’t be able to store it to use again.

Water temperature

The best temperature for yeast to thrive is 38C / 100F. if you don’t have a thermometer mix 300ml of boiling water with 600ml cold water, then measure out how much water you need.

Honey

Adding honey into the water bath helps give the bagels a darker golden color and a slight sweetness. It’s completely optional.

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