N.Y. Style Bagels


     These bagels might be the best thing to happen to breakfast in our home in a loooong time. From online to ‘real life’, the requests for this recipe have been pouring in. Let me first start by saying that this recipe isn’t mine. I saw it in a story on Instagram from Courtney Halverson (@prettylittlefawn) and I was immediately curious. Most of my baking revolves around the unknown and things I’ve never tried before so this, like so many other recipes, had to be made. Well, I am certainly glad I did it. Within two days, we had gone through all of the bagels I had made. They were so loved that I am now making them once a week for the household. Honestly, I don’t know why I’ve never thought of setting aside one day a week to stock up on random breads and pastries, but I will be from here-on-out. They truly are that good. Try them and find out for yourself. Watch out, though. You, too, may get roped into making them. Trust me, it’s actually an upgrade in life. 


  • 2 teaspoons active dry yeast
  • 1 1/2 tablespoons granulated sugar
  • 3 1/2 cups bread flour or high gluten flour (save extra for kneading)
  • 1 1/2 teaspoons salt
  • 1 1/4 cups warm water (you may need more)

Get creative with your toppings!! I love just about anything on a bagel. If you’re into Everything Bagels, I’ve added the recipe at the end of the post for the perfect mixture.



  1. In 1/2 cup of warm water, pour in the sugar and yeast. Do not mix or stir. Let sit for roughly 5 minutes, then stir until the yeast and sugar dissolves in the water.
  2. Mix the flour and salt in a large bowl. Make an indention, or well, in the center of the flour and pour your yeast mixture into it. Pour 1/3 cup of the remaining warm water into the well and stir together, adding the remaining water as needed. Depending on where you live, you may have to add more or less. Elevation is a factor in proper baking. You want to end up with a dough that is firm, yet still moist.
  3. On a floured surface, knead the dough for about 10 minutes, or until it is smooth and elastic. (Yes, you can use a mixer to knead your dough, but why? It’s so much more fulfilling to do it by hand.) Do your best to work in plenty of flour during this time to firm and stiffen the dough.
  4. Lightly brush a bowl with oil and turn the dough to coat. Cover the dough with a damp cloth and let it rise in a warm place for approximately 1 hour. You want the dough to have doubled in size. After an hour, punch the dough down and allow another 10 minutes of rest.
  5. Carefully divide the dough into 8 pieces (I don’t have a scale and I did just fine). Shape each piece into a tight ball by gently pressing it onto a countertop and moving your hand and dough ball in a circular motion. The goal is to pull the dough into itself, thus giving you the perfect dough ball. (I could not master this to save my life, so just know that if you can’t either, they’re still perfect.)
  6. Coat your finger in flour and gently press your finger into the center of each dough ball to form a ring. Gently stretch the ring to about 1/3 of the diameter of the bagel and set aside on a lightly oiled cookie sheet. Repeat this step with all of the remaining dough and then cover the cookie sheet with another damp kitchen towel, allowing the dough to take its final 10 minute rest. Meanwhile, preheat your oven to 425ºF.
  7. Bring a large pot of water to boil. Reduce the heat and, using a slotted spoon, gently lower the bagels into the water. Only boil as many as you as comfortable with. Let them sit for 1 minute, then flip them over to boil the alternate side for another minute. Allowing the bagel to boil for up to 2 minutes each side gives you a much chewier bagel. This will give you a more New York style bagel. 
  8. Now is the time to top your bagels (with your choice of toppings). Make sure to use an egg wash on the bagels you want to top prior to adding anything extra. This will allow the toppings to stick to the bagel. Once your bagels are boiled and topped, add to a lightly oiled baking sheet.
  9. Bake 20 minutes or until golden brown and allow to cool on a wire rack before enjoying.



     And voila! There you have it. It may seem daunting, but having done it twice now, I find it easier as you do it. My prep time was practically cut in half the second time around because I was more familiar with the recipe and had a general understanding of the process as a whole. These babies have been such a hit around the house and with, well, you all online. I kid you not, I will make these every week for the foreseeable future. I just didn’t know what I was missing out on, but now that I do, I’ll never let it happen again.

Thank you all for your continued support and love in this endeavor. In the weeks to come, I’ll be showing you some basic recipes and staples that I use to help make my life easier. Please join me and enjoy the little things life has to offer. This is all from my heart to your table.  

**Everything Bagel Seasoning**

  • 1/2 tablespoon dried minced onion
  • 1 tablespoon poppy seeds
  • 1/2 tablespoon kosher salt
  • 1 tablespoon dried minced garlic
  • 1 tablespoon white sesame seeds
  • 1 tablespoon black sesame seeds
  • 1 teaspoon crushed red pepper

Combine all ingredients in a small container and use as needed. It goes great on salads and the like, too! Not just these delicious bagels!!!


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