Théasty New York-Style Bagels

Texan and ours first date was in New York City and since then, it’s held a special place in my heart (we got engaged there too!).

I thought I would share one of my new favorite things to make that reminds me of the big apple. BAGELS! The New York Bagel is my preferred style (sorry Montreal).  It’s chewier, bigger and they’re typically more creative with the toppings.

I always thought that making bagels was hard.  But, honestly, it’s no harder than making a loaf of bread.  You just add the boiling and get to decorate each bagel with your own toppings which,  I might add,  is just as fun as decorating your favorite Christmas cookies.

You don’t have to do toppings if you prefer them plain, however, I enjoy variety and decided to do a batch with various fixings.  Once you make your hole, the rounds can become uneven (patience is a virtue).  I like a little “rustic” so I am never concerned about the shape but I highly recommend dividing out your bagels evenly with a scale.

The fun part about this recipe is you can do whatever you want for toppings. Savory or Sweet, the world is your ‘bagel’.   I encourage you to get creative with your toppings but If you fancy the ones I made, I have included the ingredients below.


I’m not going to lie, these are going to be a fan favorite. They are so quick to make, you can whip them up for brunch the night before or first thing in the morning. The added touch of making your own will ensure your occasion is one to remember. Plus, the cost of making them is less than buying bagels in the store. Most of the items you already have in your fridge so why not try it out on your own!

Check out my recipe below:

Print Recipe
New York Bagels
Bagel Dough
Optional Toppings
Bagel Dough
Optional Toppings


In a small bowl mix warm water, yeast and sugar. Let sit for 5 minutes.

In a large bowl, mix flour and salt. Make a well and add yeast mixture.  Mix until you have a sticky dough. If the dough is still too dry, add a tablespoon of water at a time until it makes a firm dough.

Cover dough and bowl with oil and allow to rest for 1 – 1 1/2 hours with a towel over the bowl.

Once rested, punch dough and allow to rest another 10-15 minutes

On a baking sheet lined with parchment paper, divide into 8 equal pieces and allow to rest for another 15 minutes.

Roll each piece into a rope and loop around to form a circle with a large enough hole in it approx 1 1/2 – 2 inches (it’s better to have a bigger hole as it will rest again and then boil which makes the hole smaller)  Allow to rest another 5-10 minutes.

Meanwhile, preheat oven to 425 degrees F and begin to boil a pot of water.

Once boiling, place 1-3 bagels into boiling water. cook for 1 1/2 minutes each side. * the longer you cook the chewier the bagel.

Place on a sheet pan with parchment paper and top with egg wash.  Add desired toppings.

Place in the oven and bake for 20 minutes or until golden brown.

Remove from oven and allow to cool. Serve warm or store for up to a few days.

Notes: Bagel dough should rest much longer to give a better texture.   If you want to try resting that long, keep dough in fridge for 1 to 2 days. 

Enjoy xo