Classic New York-Style Bagel Recipe for Perfect Homemade Bagels

Best basic bagels recipe video

I’ve been chasing the perfect basic bagel for years. My journey began back in 2013 with a complicated recipe and a memorable bagels-and-bloodies brunch with friends. The results were enjoyable but left me wanting more. Over time I tested many recipes—some decent, some good—but none truly stood out. I paused my fixation to explore pretzels (hello, Dill Pretzels with Cider Cheese Dip), then returned to bagels with fresh focus. After months of refining, this Best Basic Bagels recipe delivers a chewy interior, a glossy golden crust, and a texture I prefer to many shop-bought bagels.

Bagels are simple in ingredients but precise in technique. You don’t need harsh chemicals like lye to get great results—this recipe relies on easy pantry items and a reliable process to achieve that classic bagel character.

Key bagel ingredients

Bread flour for chewiness; high-protein flours like bread flour or high-gluten flour create the signature texture.
Active dry yeast to leaven the dough.
Lukewarm water to activate the yeast (around 95°–105°F).
Date syrup, barley malt, honey, or sugar to promote browning and a slightly sweet crust.
Baking soda in the poaching liquid to help form the shiny skin.
Salt for balance and flavor.
Toppings of your choice—everything seasoning, sesame, salt & pepper, dill, etc.

This recipe looks detailed because it walks through each step clearly. Two shaping methods are included so you can pick the style you like:

Method 1 – Poke & Spin
Method 2 – Tuck & Roll

Bagels require some time—about 24 hours if you prefer a long cold ferment—but most of that time is hands-off. Active steps like mixing, shaping, boiling, and baking are straightforward, though hand-kneading takes several minutes (which many bakers find therapeutic).

Follow the guidance below and you’ll be turning out reliably chewy, glossy homemade bagels that toast and schmear beautifully.

Mixing the bagel ingredients

Best Basic Bagels ingredients — These Best Basic Bagels use only a handful of key ingredients to get their signature crust and chewy interior.

Best Basic Bagels activating yeast — Activate the yeast with lukewarm water and a touch of sweetener to get the dough started.

If you have a stand mixer, the dough comes together quickly once you add flour and salt.

Best Basic Bagels dough proofing — After mixing, shape the dough into a boule and let it proof in a lightly oiled bowl for about an hour.

Best Basic Bagels dough proofed — After mixing, shape the dough into a boule and let it proof in a lightly oiled bowl for about an hour.

weighing Best Basic Bagels — A kitchen scale helps ensure uniform bagels, but a little variety in shape is part of their charm.

Best Basic Bagels pre-shaping — Choose your shaping method: Method 1 (Poke & Spin) uses small boules; Method 2 (Tuck & Roll) uses short logs.

Bagel Shaping Method 1 – Poke & Spin

Best Basic Bagels shaping method 1 — Poke a hole through the center of the dough with your thumb.

Poke a hole through the center of the dough with your thumb.

Bagel Shaping Method 2 – Tuck & Roll

Shaping method 2 for Best Basic Bagels — Roll a pre-shaped log into an 8–10″ rope, wrap around your hand and roll inward to join the ends.

bagels shaped on a baking sheet — Place shaped bagels on a lined baking sheet, lightly oiled, then refrigerate to age for 4–24 hours.

proofed bagels on a baking sheet — After chilling, the bagels puff up into slightly chubbier shapes ready for the float test and poaching.

bagel poaching liquid — Poach bagels in simmering water with a sweetener and baking soda for that classic glossy crust.

poaching the bagels — Poach bagels in simmering water with a sweetener and baking soda for that classic glossy crust.

an assortment of bagels cooling on a baking sheet — Let baked bagels cool on a rack for at least 30 minutes before slicing to preserve crumb structure.

assorted bagels freshly baked and cooling on a baking sheet — Top however you like—cream cheese is a classic pairing.

bagel close up with schmear — A generous schmear completes the perfect bagel experience.

Recipe

Best Basic Bagels

Author: Becky Sue of Baking The Goods
Yield: 8 bagels

Description

These Best Basic Bagels bake up with a golden, chewy crust and a soft interior. Customize with any toppings you like for a perfect homemade bagel.

Ingredients

BAGEL DOUGH

1 tablespoon date syrup, barley malt syrup, honey, or sugar
1 ¼ teaspoons active dry yeast
2 teaspoons fine sea salt
1 ¼ cups lukewarm water (95°–105° F)
4 cups bread flour or high-gluten flour

POACHING LIQUID

8–10 cups water
1 ½ tablespoons date syrup, barley malt syrup, or honey
1 tablespoon baking soda
1 teaspoon salt

Instructions

MIXING THE BAGEL DOUGH

Combine the date syrup (or chosen sweetener), yeast, and lukewarm water in a bowl. Let sit 5–7 minutes until bubbly.
Add flour and salt. With a stand mixer and dough hook, mix on low for 3 minutes; by hand, stir until combined. The dough should form a stiff ball. Rest 5 minutes.
Mix on low for another 5+ minutes in the mixer, or knead by hand for 6–8 minutes until the dough is stiff, supple, and just slightly tacky. Add small amounts of flour or water as needed.
Place dough in a lightly oiled bowl, cover, and let rise at room temperature about 1 hour, until doubled.

SHAPING THE BAGELS

Line a sheet pan with parchment or a silicone mat and lightly oil it. Divide dough into 8 pieces (roughly 110 g each) using a scale or by eye. No flour should be necessary on the surface; a tiny bit of moisture helps shape the dough.
PRE-SHAPING METHOD 1 – POKE & SPIN: Gently deflate and form loose balls by tucking the dough’s edges under, creating surface tension. Let rest 15 minutes under a damp towel.
BAGEL SHAPING METHOD 1 – POKE & SPIN: Poke a hole with your thumb, insert fingers, and spin to stretch the hole to about 2 inches.
Place shaped bagels on the prepared sheet, mist or brush lightly with oil, cover, and refrigerate 4–24 hours to age.
PRE-SHAPING METHOD 2 – TUCK & ROLL: Deflate gently, fold the top quarter into the center and press to form a log. Roll into a compact, tensioned log and rest 15 minutes.
BAGEL SHAPING METHOD 2 – TUCK & ROLL: Roll the log into an 8–10″ rope, wrap around your hand, overlap ends by ~2″, pinch to seal, press seam and roll to finish a 2″ hole. Place on sheet, oil the tops, cover, and refrigerate 4–24 hours.

POACHING THE BAGELS

Bring chilled bagels to room temperature for 60–90 minutes before baking. Use the float test: a ready bagel will float in cold water. If it sinks, wait 15–20 minutes and test again.
Preheat oven to 500°F about 30 minutes before baking. In a pot with 4″ depth of water, bring 8–10 cups to a boil, then reduce to a simmer. Stir in sweetener, baking soda, and salt.
Lower bagels gently into the simmering liquid (2–3 at a time). After 1 minute, flip them and poach another 30–60 seconds. Remove with a slotted spoon and place domed side up on prepared sheets, leaving space between bagels.
Immediately add toppings while the surface is moist from poaching.
Reduce oven temperature to 450°F, then bake the sheets. Bake 8 minutes, rotate, then bake another 8–12 minutes until deeply golden.
Cool on a wire rack at least 30 minutes before slicing and serving with cream cheese or your favorite spreads.