New York Bagels

Never knew I was an everything bagel person till I made the bagel myself! For my first attempt, I hand kneaded and it turned out dry, so this time I used a stand mixer for kneading because I don't trust myself. I basically combined 2 recipes, this and this. For storing, I just stored bagels in ziploc bag and left in room temperature and when ready to eat again, reheat in 325ºF oven for 10 mins.


serves: 4 | prep: 30 mins | cook: 25 mins | idle: 1 hr 20 min


  • 1 tsp active dry yeast

  • 2 ¼ tsp white sugar

  • cups warm water (add more if dough is too dry)

  • 1 ¾ cups bread flour

  • 1 ½ teaspoons salt

  • Everything bagel topping (optional)

  • 1 egg (for egg wash)

  • Splash of milk (for egg wash)


  1. In a small bowl, stir water, sugar and yeast together. Set aside for about 10 mins.

  2. In a mixer bowl, Mix the flour and salt then make a well and pour in the yeast and sugar mixture in.

  3. Using the mixer dough hook attachment, knead until dough is smooth.

  4. Move the dough to a large bowl coated. Cover the bowl with a damp dish towel. Let rise in a warm place for 1 hour, until the dough has doubled in size.

  5. Divide the dough into 4 pieces. Shape each piece into a small ball. Take a dough ball, and press the middle using 2 fingers to form a ring then place on an oiled baking sheet. Repeat with the remaining dough.

  6. Cover baking sheet with damp kitchen towel and rest for 10 mins. You can preheat your oven at this time to 425ºF .

  7. Bring a large pot of water to a boil. place bagel dough and boil for 1-2 mins each side. Return to baking sheet.

  8. In a small bowl, whisk egg and water. Brush each dough with your egg+milk mixture. Add toppings if you plan on doing so for your bagel.

  9. Bake for 20 minutes, until golden brown. Let cool on a wire rack before serving.


© 2020 Serena Dalrymple