How to Make the Perfect Bagel at Home

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I may have eaten all of these in two days...

I am new to making bagels at home, but I can tell you - there is nothing better! I did a very deep dive before I tried my first batch of homemade bagels to be sure I got that chewy perfection we are so used to here in the north east. I wouldn't say that this recipe is particularly difficult, but there are a few things you should know and a few steps to take before diving in. I did my best to outline all of the information I learned (without the bs) below so that you can make your own perfect homemade bagels without the stress!

What Makes a Bagel Great?

1. Low Hydration = The Right Dough Consistency

Bagel dough has less water than regular bread dough, which is what gives it that firm, dense, chewy texture instead of an airy, fluffy crumb. We’re working with about 55-58% hydration (flour to water ratio), so don’t panic when your dough feels stiff and tough to knead—that’s exactly what we want. I highly recommend King Arthur's Bread Flour.

Substitution Note: If you only have all-purpose flour, you can use it, but bagels really need high-protein bread flour (12-14% protein) for the chew factor. If using all-purpose, reduce the water slightly (~1-2 Tbsp), but expect a softer, less chewy bagel.

2. Barley Malt Syrup Is the Secret Weapon

If there’s one ingredient that separates a bagel from a dinner roll, it’s barley malt syrup. This gives bagels their signature malted flavor and deep golden color when baked. You’ll need it in both the dough and the boiling water. I bought my barley malt syrup on Amazon.

Substitution Note: If you can’t find barley malt syrup, you can use honey or brown sugar in the dough and boiling water, but it won’t be quite the same. It’s still better than skipping it entirely, though.

3. The Overnight Cold Ferment = Superior Flavor

We’re refrigerating our shaped bagels overnight before boiling and baking. Why?

• It develops more complex flavors (think sourdough-like depth, but subtle).

• It improves texture, making them chewier.

• It makes it easier to fit bagel-making into real life—mix and shape them the night before, then bake fresh in the morning.

Could you let them rise at room temp for 1-2 hours instead? Sure, but they’ll taste less developed and won’t have quite the same bite.

4. Boiling Is Non-Negotiable

This is what gives bagels their shiny, crisp, golden crust. Boiling pre-gelatinizes the starches, which means they won’t just expand in the oven like normal bread—they’ll set on the outside first, giving you that perfect bagel bite.

Substitution Note: If you want even more chew, add 1 Tbsp baking soda to the boiling water along with the barley malt syrup. This raises the alkalinity, mimicking the effect of pretzels.

Authentic New York/New Jersey Bagel Recipe

Makes 8 bagels

This recipe includes overnight cold fermentation for the best flavor, barley malt syrup for that signature chew, and a proper boiling step—because otherwise, you're just making round bread. Follow these steps, and you’ll have bagels that put even some bagel shops to shame.

Ingredients

For the Dough:

• 4⅓ cups (540g) bread flour (high-protein, 12-14% protein for chewiness) like King Arthur

• 1⅓ cups (315g) warm water (105-110°F)

• 1 tsp (3g) instant yeast (keep away from the salt at first!)

• 2 tsp (10g) salt (salt can slow yeast activity, so we add it on the opposite side of the bowl)

• 2 tsp (14g) barley malt syrup (for flavor & browning) this is the one I used!

• 1 Tbsp (12g) granulated sugar (boosts fermentation slightly)

• 1 Tbsp (14g) vegetable oil 

• 1 Tbsp (8g) vital wheat gluten (optional, but helps with chew)

For Boiling:

• 3-4 quarts water

• 1 Tbsp barley malt syrup (or honey)

• ½ tsp salt

For Authentic Bottom Crust:

• 1-2 Tbsp cornmeal or semolina (for that classic bagel bottom texture—prevents sticking and gives a slightly crisp base)

Optional Add-Ins: (Add these during kneading—see note below)

• Blueberry: ¾ cup dried blueberries (soak in warm water, drain, and pat dry)

• Cheddar Jalapeño: 1 cup shredded cheddar + 1-2 diced jalapeños (pat dry to avoid extra moisture)

• Cinnamon Raisin: 1½ tsp cinnamon + ¾ cup raisins (soak, drain, and dry raisins first)

• Everything Bagel: See topping section below.

Instructions

1. Make the Dough

1. In the bowl of a stand mixer, add bread flour first.

2. Add yeast on one side of the bowl and salt on the opposite side (salt can inhibit yeast activity if they touch too soon!).

3. Add sugar, warm water, oil and barely malt syrup. *quick tip: the barley malt syrup is very sticky - I found that if I put in the tbsp of oil first, and do not rinse out the measuring spoon, the syrup will slide right out when measured and not make a mess!

4. Attach the dough hook and mix on low speed (KitchenAid speed 2) until a rough dough forms.

Why Low Speed? Bagel dough is tough and dense (low hydration!), and mixing it too fast can overheat your motor or cause the mixer to struggle. Keep it at speed 2—no higher—or knead by hand if you prefer a workout.

5. Knead for 8-10 minutes until the dough is very firm, smooth, and elastic. It should pull cleanly away from the sides of the bowl.

Adding Extras? If you’re making flavored bagels, mix in blueberries, raisins, jalapeños, or cheese during the last 1-2 minutes of kneading. Knead just enough to distribute them without overworking the dough.

6. Once kneaded, cover the dough and let it rest for 10 minutes. This makes shaping easier.

2. Divide & Shape the Bagels

1. Divide the dough into 8 equal pieces (about 110-115g each—use a scale for precision!).

2. Roll each piece into a tight, smooth ball by pulling the dough edges into the center and pinching underneath.

How to Shape Bagels:

There are two classic shaping methods:

✔ Rope & Roll (Recommended for Tall, Rounder Bagels) *I found this video super helpful

• Roll each dough ball into an 8-10 inch rope.

• Wrap it around your fingers so the ends overlap by about 1 inch.

• Roll the seam on the counter to seal it tightly.

✔ Poke & Stretch (For More Rustic-Looking Bagels)

• Press your thumb through the center of each ball to make a hole.

• Stretch the hole to about 2 inches wide—it will shrink back during proofing.

• Place shaped bagels on a parchment-lined baking sheet and cover with plastic wrap or a damp towel.

3. Overnight Cold Fermentation (Slow Proof)

• Transfer the tray to the fridge and let them proof overnight (8-12 hours).

• This slow fermentation deepens the flavor and improves chew.

How to Tell If They're Ready: Do the Float Test! Drop one bagel into a bowl of water. If it floats, it’s ready to boil. If it sinks, let them sit at room temp for 15-30 minutes and test again.

4. Boil the Bagels (Yes, This is Non-Negotiable)

1. Preheat your oven to 425°F (218°C).

2. Fill a wide pot with 3-4 quarts of water and bring it to a rolling boil.

3. Stir in 1 Tbsp barley malt syrup and ½ tsp salt (this gives the crust its signature color & flavor).

4. Drop in 2-3 bagels at a time. Boil for 30-60 seconds per side (for a slightly thinner crust) or up to 2 minutes per side for extra chewiness.

5. Remove bagels with a slotted spoon and place them on a wire rack or clean towel to drain for a few seconds.

Want Extra Shine? Some bakers add 1 Tbsp baking soda to the boiling water for even deeper browning, but it’s not traditional.

5. Add Toppings (While They’re Still Wet!)

• Everything Bagel: Press boiled bagels into a mix of sesame, poppy, dried onion, dried garlic, and salt.

• Cheddar Jalapeño: Sprinkle shredded cheddar and sliced jalapeños on top.

• Cinnamon Sugar: Dust with cinnamon-sugar mix after boiling.

6. Bake Like a Bagel Shop

1. Sprinkle your baking sheet with cornmeal or semolina for an authentic bagel shop bottom crust.

2. Transfer bagels to the lined baking sheet.

3. Bake at 425°F for 15-20 minutes, rotating halfway through.

4. Look for a deep golden-brown color.

✔ Want an Extra Crisp Crust? Turn off the oven, crack the door open, and let bagels sit inside for 5 minutes before removing.

5. Cool on a wire rack for at least 20 minutes before slicing—if you can resist.

These have been so much fun to make! I find myself making a batch and delivering them to friends and family - they're so delicious and playing around with toppings and mix-ins brings me so much joy. I hope you love them as much as I do - Happy Baking! xx