Baking Great Bread at HomeChewy, Glossy Perfection in Half the Time
IntermediateClassic New York StyleBagels
by Henry Hunter Jr.
The iconic bagel, made fresh in your own kitchen
Fermentation
1-2 hours active + 12-24 hours cold
Bake Time
20-25 minutes
Yield
8 classic New York style bagels
Perfection is not required
"Great bread isn't about perfect technique—it's about understanding the dough."— Henry Hunter Jr.
Authentic Bread Flavor
These are the bagels you've been dreaming about: shiny crust, dense chewy interior, and that unmistakable malt sweetness. This yeasted version comes together faster than sourdough while still delivering authentic New York flavor through an overnight . Perfect for weekend baking or meal prep.
Equipment Needed
Ingredients
Dough
Boiling Water
Toppings (Choose Your Own)
Pro Tip
For the chewiest bagels, seek out high-gluten flour (14%+ protein) at specialty stores or online. King Arthur Bread Flour is a solid supermarket option.
Day 1, Evening
Mix the Dough
15 minutes
We build all the structure in this phase. The dough will be very stiff—much stiffer than bread dough. This is exactly what you want.
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Bloom the yeast
In the mixer bowl, combine warm water (100-110°F) with and . Let sit 5 minutes until foamy.
Add dry ingredients
Add flour, salt, and oil (if using).
Mix on low
Using the dough hook, mix on low speed for 2-3 minutes until a shaggy dough forms.
Knead on medium
Increase to medium speed and knead for 10-12 minutes. The dough should become smooth, very stiff, and pull cleanly from the bowl sides.
Window pane test
Pinch off a small piece and stretch it thin (). It should stretch without tearing. If it tears easily, knead another 2-3 minutes.
Hand mixing alternative
Combine ingredients in a large bowl until shaggy, then turn out and knead vigorously for 15-20 minutes on an unfloured surface.
Pro Tip
The dough should feel like a firm stress ball. If it's soft or sticky, resist adding more water. The stiff dough is what makes bagels chewy, not bready.
Precise Timers
Use these interactive timers to track your stages.
Yeast Bloom
Knead
Day 1
First Rise
1-1.5 hours
A short room temperature rise before shaping. We don't want much rise here since the will continue .
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Oil the bowl
Lightly oil a large bowl.
Form into ball
Shape the dough into a tight ball and place in the bowl, turning to coat with oil.
Cover
Cover with plastic wrap or a damp towel.
Rise
Let rise at room temperature (70-75°F / 21-24°C) for 1-1.5 hours. The dough should increase by about 50%, not double.
1-1.5 hours
Let dough rise 50%, not double
Pro Tip
With commercial yeast, the dough moves faster than sourdough. Watch it carefully and don't let it over-proof.
Precise Timers
Use these interactive timers to track your stages.
First Rise
Day 1
Divide and Shape
20 minutes
Shaping happens while the dough is still relatively fresh. Equal portions ensure consistent bagels.
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Turn out dough
Gently turn the dough onto an unfloured work surface.
Divide
Using a and scale, divide into 8 equal pieces (about 105g each).
Pre-shape into balls
Cup your hand over each piece and move in tight circles to form taut balls. Let rest 5 minutes under a damp towel.
Shape bagels
Using either the poke method (poke thumb through, stretch to 2-inch hole) or rope method (roll 9-inch rope, wrap around hand, seal seam).
Arrange on sheet
Place shaped bagels on a parchment-lined baking sheet, spaced 2 inches apart.
Cover
Cover loosely with plastic wrap or slip the whole sheet into a large plastic bag.
Pro Tip
Make that hole bigger than you think. It shrinks significantly during proofing and baking.
Precise Timers
Use these interactive timers to track your stages.
Bench Rest
Day 1 Evening to Day 2
Cold Retard
1 minute active
The overnight refrigeration is where flavor develops. Cold temperatures slow yeast activity while enzymes continue breaking down starches, creating complex flavor.
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Refrigerate immediately
Place the covered baking sheet directly in the refrigerator.
Cold proof
Let rest 12-24 hours. The bagels will puff very slightly but should not double.
12-24 hours
Cold ferment overnight for maximum flavor
Pro Tip
You can hold them up to 48 hours in the fridge if needed. Longer = more developed flavor and slightly more tang.
Precise Timers
Use these interactive timers to track your stages.
Cold Retard (min)
Day 2, Morning
Prep and Float Test
30 minutes
Get everything ready before you start boiling. Once you begin, it moves fast.
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Remove from fridge
Take bagels out. They can go straight from fridge to boiling water, no room temp rest needed.
Float test
Fill a small bowl with room temperature water. Drop one bagel in (). It should float within 10-15 seconds. If it sinks, let them rest at room temperature 15-20 minutes.
Preheat oven
Heat to 450°F (230°C) with rack in center position.
Prepare boiling water
Fill large pot with 4 quarts water, add and baking soda. Bring to rolling boil.
Set up topping station
Place toppings in shallow bowls near the stove.
Line baking sheets
Fresh parchment on two baking sheets.
Pro Tip
The baking soda in the boiling water raises the pH, helping create that characteristic shiny, chewy crust.
Precise Timers
Use these interactive timers to track your stages.
Preheat Oven
Day 2
Boil
10 minutes
The boil creates the signature bagel crust by gelatinizing the surface starch. It also prevents too much , keeping bagels dense.
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Boil in batches
Lower 2-3 bagels at a time into the boiling water.
Boil 30-60 seconds per side
Shorter boil = softer crust. Longer boil = chewier, denser bagel.
Flip
Use slotted spoon to flip each bagel.
Remove and drain
Let excess water drip off for a few seconds.
Apply toppings
While wet, press top into your chosen toppings.
Transfer to sheet
Place topping-side up on prepared baking sheets.
Pro Tip
The malt-sweetened water caramelizes slightly during boiling, contributing to that glossy, golden crust.
Precise Timers
Use these interactive timers to track your stages.
Boil First Side
Boil Second Side
Shaping
Shaping
Two classic methods for shaping bagels. The poke method is faster and easier; the rope method gives more control.
Poke and Stretch
The easiest method for beginners. Quick and reliable.
RecommendedClick each step to mark complete
Poke a hole
Poke your thumb through the center of a dough ball.
Stretch the hole
Use both index fingers to stretch the hole to 2 inches.
Even the thickness
Work around the ring to even out thickness.
Rope Method
Gives you more control over the hole size and shape.
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Roll into rope
Roll dough ball into 9-10 inch rope.
Wrap around hand
Overlap ends by 1.5 inches.
Seal the seam
Roll seam on counter to seal.
Proof Test: Bagels should NOT pass a traditional . Use the instead to determine readiness.
The Final Step
Baking
High heat creates the golden crust and chewy interior.
Standard baking sheet method. Works great for most home ovens.
Equipment: Standard oven, baking sheets, parchment
Preheat
Preheat to 450°F (230°C).
Bake
Bake at 450°F for 20-25 minutes, rotating halfway.
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Troubleshooting
Baker's Notes
Common questions and solutions for perfect results
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