New York Style Bagels White flour

New York Style Bagels

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New York Style Bagels White flour
New York Style Bagels White flour

My family LOVES Bagels.  We love em’ long time.  We could eat one a day happily but store bought bagels generally have a lot of added ingredients that make it a tough sell for me to allow it.

New York Style Bagels White flour
White Flour & Sesame Seeds

I’ve made Gluten Free Bagels as well as Vegan Bagels and truly – they taste like crap.  I mean, I can deal with them but when you take a bite and chew it and it isn’t satisfying at all then why eat them right?  They aren’t a required nutritional source so at least let’s make some that taste great, aren’t mass produced and I control the ingredients right?

My Bagels

Don’t these look good?

I’ve been making Bagels for several years but I’ve finally perfected an all-purpose white flour recipe that my kids, especially Sam, beg for.

Whole Wheat Everything New York Style Bagels
Whole Wheat Everything

My Whole Wheat version is very good as well, especially if you never take a bite of my white version.  They are sinful really.

Have fun with TOPPINGS:  I’ve made Everything Whole Wheat Bagels with seasonings like garlic and onion powder (Shawn’s favorite) in the mixture.  You can tell when he likes something because he rocks back and forth when eating.

New York Style Bagels Whole Wheat
Whole Wheat Everything Bagel

The kids like things simple so they prefer Plain or Sesame Seed topped bagels.  You can add poppy seed, sea salt, caraway, dried onion, dried garlic, or whatever else you think you might like.

You can also add in some cranberries or blueberries, cinnamon and raisins, etc. into the mix to make your bagels flavored. First though, make these exactly the way I tell you to for your first time.  Otherwise you might screw them up and never try my recipe again!

So, without further ado, let’s make some Bagels.


  • 1 TBL Active Dry Yeast
  • 2 TBL Honey
  • 1 1/2  Cups Warm water
  • 4 Cups White Flour (or Whole Wheat Flour – your preference)
  • 1 ½ Tsp Sea Salt


  • 2-3 Quarts Boiling Water
  • 2 TBL Honey
  • 1 TBL Baking Soda
  • 2 Tsp Sea Salt

*Followed by an EGG White Wash – Optional but they are more awesome this way! (2 Egg Whites Beaten)


I use a Kitchen Aid Mixer  with the Dough tool.  You can make this without a mixer but make sure you really knead your dough well.  Pre-Heat your oven to 450 degrees because I like putting my rising dough on top of the stove to rise in a warm environment.  You will also need a large baking sheet lined with parchment paper  and a spot on your counter to knead dough with flour.  I use bread mats.

In a large mixing bowl (or mixer bowl) put your warm water, honey and yeast in.  Lightly mix and let sit for about 10 minutes until frothy.

Add your Salt and then start adding 1/2 cups of flour to your wet mix at a time.  Mix and add, Mix and add. until you have a really nice and pliable dough.  You don’t want it too dry or too wet.  If you have a little that sticks to your hands then add a bit more flour.  If it’s too dry, add a bit of warm water (1 Tablespoon at a time, trust me on this one) until you get a great ball of dough. It needs to be firm but not a hard rock.

BUTTER or Oil your bowl.  I prefer Butter because the bagels all taste more buttery when using it. Do what works for you.  Roll your dough around in the bowl and punch it down after fully covered in a light butter.  Place saran wrap on top of the bowl and place on top of stove to rise for at least 1hr.  I’ve let it go longer but don’t let it go less.

When dough has doubled, uncover it and punch it down and flip it over, all inside the bowl.  re-cover and let rise another 20 minutes.

Now, pour your dough out your kneading mat and knead for about 2 minutes.  Now, here’s the fun part.  You need to rip off 8-10 evenly shaped amounts and roll them into balls.

I’ve done this lots of ways but the easiest way to form bagel shapes is to roll out each ball into long bread-stick like shapes and then connect the ends together with no more than a 1 inch diameter center hole.  It’s okay if they look like pretzels a bit.  The other option is to take one of your balls and stick your thumb through the center and then kind of squeeze and pull the dough to get the width and sizing you want.  If they don’t look pretty you have two options.  1.  Make it back into a ball and try again.  2. keep it the way it is because it’s going to taste awesome anyway.

These bagels are tired so they need to rest again for about 20 minutes.  Put them all on their pans and cover with saran wrap. so they can rise a bit more.

While they are sleeping/resting, get your water boiling.  Add the ingredients and use a whisk to make sure your honey isn’t sticking to the bottom.  Make sure the honey is incorporated with the water.

Get out a pan to set your poached bagels on so they can cool and dry off (separate from your parchment lined pans) Add your bagels (2-3 at a time) to the water.  I start with one first if this is your first time with this process.  When they rise to the top (about 20-30 seconds) wait 1 minute and then flip over for 1 more minute.

Take them out of the poaching wash and keep doing this process until all bagels are done.  Now, get out your egg whites, beat them with a fork and then take a basting brush and generously brush them on the tops and sides and transfer them to their parchment paper pans.  Now, sprinkle your toppings on top and pop them in the oven for 15 – 20 minutes.  Basically, you want them golden but not browned.  **Whole Wheat Bagels won’t rise as much as the white flour bagels.  They will also need a few more minutes to cook.

Once done, take the parchment paper and slide it off the pan (gently because you don’t want all the loose toppings flying everywhere as I’ve done before) onto your counter to cool.

My Family can’t help themselves and cut them open to eat immediately, like this. slathered in butter.  YUMMERS!New York Style Bagels White flour


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