These classic bagels are also known as New York bagels. If the secret ingredient, as New Yorkers always contend, is indeed the water, out-of-town bakers are out of luck. However, minus the Hudson River, these bagels are still a good replica of the bagels many think of as the definitive model. Source: EatingWell Magazine, March/April 1996

Marcy Goldman


Bagel Dough
Kettle Water


Instructions Checklist
  • To make bagel dough & shape bagels: Whisk 1 1/2 cups lukewarm water, yeast, sugar, 2 teaspoons malt syrup (or powder), if using, and oil in a large bowl until the yeast dissolves. Stir in 1 cup flour. Then stir in 1 tablespoon salt and enough additional flour to make a soft dough, about 2 1/2 cups.

  • Turn the dough out onto a lightly floured surface. Knead, gradually incorporating more flour, until the dough is smooth and quite firm, 10 to 12 minutes. Cover with a towel and let rest for 10 minutes.

  • Divide the dough into 12 pieces; roll each piece into a 10-inch-long rope. Form into bagels by overlapping the ends up 1 inch. Pinch ends together firmly. Set bagels aside, uncovered, to rise until slightly puffy, about 20 minutes.

  • To kettle & bake bagels: Meanwhile, preheat oven to 450 degrees F. Line 1 large or 2 small baking sheets with parchment paper, sprinkle with cornmeal and set aside. Bring water, 2 tablespoons malt, if using, and 1 teaspoon salt to a boil in a large pot. Reduce heat to maintain a gentle simmer.

  • Slip several risen bagels at a time into the pot--the water should be at a healthy simmer. Cook for 45 seconds, turn them over with a slotted spoon or tongs, and cook for 45 seconds longer. Drain the bagels on a clean dish towel and place on the prepared baking sheet(s). Sprinkle with topping, if using. Place the bagels in the oven, reduce heat to 425 degrees F and bake for 15 minutes. Turn over and bake until golden brown, about 5 more minutes.

  • Variations

  • To the dough, mix in 1 cup dried or chopped frozen cranberries or 3/4 cup dried cherries or 1/4 cup chopped nuts or 1 to 3 teaspoons chopped fresh herbs or 1 to 2 teaspoons grated citrus zest.


Make Ahead Tip: Freeze fresh (and properly cooled) bagels immediately unless you are eating them all that day.

Don't let bagels rise too long before being shaped: the dough becomes slack and the hardy rings cannot hold their shape in the boiling water. Also, the characteristic, appealing denseness is lost.

Nutrition Facts

169 calories; 1.3 g total fat; 0.1 g saturated fat; 305 mg sodium. 51 mg potassium; 31.8 g carbohydrates; 1.4 g fiber; 1 g sugar; 5.9 g protein; 25 mcg folate; 1 mg calcium; 1 mg iron; 1 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Reliable and delicious Simple recipe that produces great results every time. I've subbed all or part wheat flour with no issues. Pros: Surprisingly fast impressive Read More
Rating: 5 stars
I made these and they are delicious! I used whole wheat flour instead of white and they turned out great. Here's a picture: Read More