Authentic New York-Style Homemade Bagels Recipe | CDKitchen.com (2024)

reviews & comments for authentic new york-style homemade bagels

1. Justin from NY REVIEW:
   July 18, 2020

   Best and easiest recipe out there. I’m from NY and this is sooooo close!! Love it!

2. GMarie REVIEW:
   July 7, 2020

   this didnt seem like it would be as good as it is because it seemed to easy! But the best I have made yet!! I did not use the rope method to make mine. I used the ball and hole in the middle and then stretch them out to a bagel shape

3. Anonymous REVIEW:
   May 15, 2020

   This is my go to recipe for bagels. They turn out perfect every time! I was having trouble getting yeast for a while so I'm happy to be making this again (also, I think my yeast was going bad because the ones I made this morning were so much better than the last few batches - so pro tip, check your yeast regularly!)

4. A.Geee REVIEW:
   April 10, 2020

   This was my first time making bagels, and it could hardly have been better. So delicious and chewy! As one other pointed out, joining together the ends was a bit challenging. I kept a bowl of water on hand and applied some with my fingers to the two ends before pinching them together. Also, don't worry that the shape and size don't look bagel-like when you form them. If you force that, they will be more bialy-shaped after baking. The only thing I would add to this recipe would be joining advice and photos of key steps. Thank you!

5. Liaeona REVIEW:
   November 17, 2019

   These were amazing! Even though there are quite a few steps, I found them fairly foolproof, and these were done start to finish within a couple of hours. I followed the recipe almost exactly, except I did use an egg wash before adding the toppings like some folks recommended, and I used a premade everything seasoning. I also doubled the recipe and let my KitchenAid dough hook do the kneading for me. So so so good—I don’t think I can ever go back to store-bought!

6. bakesabagelfastashecan September 4, 2019

   It is working well. I might let it rise longer next time since the sourdough starter moves a lot slower than dry yeast but it has a nice color crust and it even has cracks from rising on the stone. There is a hole in the middle like there should be too. Oh yea I put them on a cooling rack straight out of the water so they don't stick to a towel then when still a little wet I dredged them in seeds.

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7. bakedabagelfastashecan REVIEW:
   September 4, 2019

   I have them rising right now. I used sourdough starter for the yeast. I mixed them with only 4 cups flour and had to add water, broke it down into 12 bagels about 4oz each. I used 1 tsp of molasses instead of malt in the initial water yeast mix and am going to use baking soda in the boiling water instead of the recommended recipe. The dough came together nicely and was not sticky.

8. Judie in jacksonville REVIEW:
   April 21, 2015

   This is by far the best bagel reciepe i have tried , i am a former new yorker and love, love, love, bagels. it was easy and foolproof , i am so happy i found it , they are sooooooooooo ! Good .headed to make another batch now !

9. Guest Foodie REVIEW:
   February 15, 2015

   I made these bagels a few weeks ago with my grandson and they are the best. Making again tonight and will finish them tomorrow.

10. Guest Foodie REVIEW:
    January 26, 2015

    Best ever bagel - cant stop eating them

11. diane REVIEW:
    August 24, 2014

    Hands down, best bagels ever. EVER!

12. Mike Lieberman June 2, 2014

    This looks like a great recipe but Barley Malt Syrup is completely unavailable to me in the Philippines. I know that such a malt must be sweet. I have access to corn syrup, to molasses both light and dark. What may I use as a substitute?

    • CDKitchen Staff Reply:

      Molasses should be a decent substitute however you'll need to add just a little more than the malt syrup called for. The recipe calls for 2 tsp malt syrup so you'll need to use 3 tsp molasses.

13. New Yorker living out west REVIEW:
    February 12, 2014

    Awesome! Finally some good bagels in this small town! :)

14. Li Power1 REVIEW:
    January 20, 2014

    I have tried a few different bagel recipes, and this one is by far the best one yet. Being from New York, born and raised, I think I know a good bagel. This recipe was impressive for a homemade bagel. I can't say it compares to my "favorite" bagel shops bagels, but really pretty close, and much better than some places I have tried. I highly recommend an egg wash though. I also cooked mine an extra 10 minutes to acheive the color they needed to be, but that may be my oven. The texture was great, and they have that great chew that a good bagel should have. In all honesty, I actually forgot to add the oil, and still they came out amazing. This recipe was very easy, and didn't take very long at all. A big thank you to the creator & poster of this one...

15. wndylayn REVIEW:
    January 19, 2014

    Absolutely LOVE this recipe. I make them for my family weekly and pre-cut them and freeze them with wax paper between them and my teens toast them for breakfast.

16. Plain bagel REVIEW:
    January 16, 2014

    Great recipe! I followed the recipe exactly and turned out great.

17. mom of 3 REVIEW:
    November 7, 2013

    I've tried other bagel recipes but I keep coming back to this one. It works the best of the ones I've tried.

18. Veronica REVIEW:
    November 5, 2013

    I was skeptical at first, but I'm a believer now! These aren't a lot like the authentic NYC bagels, so I'm still tweaking the recipe to get it near or close. These bagels are still light years ahead of anything you will find at the grocery store. I used King Arthur bread flour, still added 1 Tbsp of gluten, and only 1 Tbsp molasses. The egg wash is a must! I use the dough feature on my bread machine, and remove it after the 2nd knead. You may have to add a couple Tbsp of water still to get the last bit of flour to meld to the big ball.I'm so happy I found this recipe. I had no idea that homemade bagels were this fast or easy to make!

19. Baking Diva REVIEW:
    July 28, 2013

    These are the BEST homemade bagels, hands down! Look no further for the perfect bagel recipe. I'm serious! They are more work than some other recipes but if you want good results you have to put in the effort. And you'll thank me for it! I absolutely can't stop eating them when I make them. I want to try freezing them as the instructions mention but never have any left to freeze. My teenage boys eat them as fast as I can make them.

20. Andres REVIEW:
    June 4, 2013

    Best bagels in the world!!! I have made these dozens of times already and will continue to do so.. I wanted NY bagels after having them on a trip to the city and I'm now convinced that i make the best bagels in Miami .. I use molasses and one time i used 2 tablespoons by mistake and they came out even better .. I swear I will make this recepie for the rest of my life

21. HomeBaker REVIEW:
    February 14, 2013

    This is a good base recipe. The few times I've used it, I've found that 4 1/2 cups of flour is too much. The dough simply doesn't seem to want to take more than 2 cups. Maybe this is because I use vital wheat gluten. If I don't use that, I can't get real bagel texture and I'm not using Gold Medal or anything. I always use King Arthur Bread Flour. Also, I let the dough rise for an hour and I boil for 2 minutes on each side. This is the closest I get to real bagels at home and it's very fast.

22. greeneyedellen REVIEW:
    January 21, 2013

    Awesome bagels! We were skeptical, but super pleased with the results! Will make over and over.

23. nyexpat REVIEW:
    January 19, 2013

    These were pretty fantastic. Because this is my first attempt at making bagels at home (actually, it's the first time I've baked something not out of a box...) this was an experimental run! I added a bit extra malt syrup, and let the bagels rest after forming for about 15 minutes (in addition to prior to forming). I tried both the thumb punch and the roll-out techniques, and I have to say the thumb punch looked better in the end! I used egg wash on those I put toppings on, as well as one of the two plain ones. The plain one with egg wash was much prettier than the one without. I made half the batch immediately, and I rubbed oil on the others and covered them with plastic wrap in the fridge - will be baking them tomorrow to see if the overnight fermentation makes a difference. All in all, these made my homesick heart incredibly happy, and my friends loved them too. Great base recipe!

24. casual baker REVIEW:
    January 6, 2013

    i tried making bagels for the first time using this recipe, and bagels turned out grrrrrrrrrreat! i will not be buying bagels anymore. :o)

25. cmason REVIEW:
    October 29, 2012

    If you are looking to make bagels for the first time this is the recipe for you. I have never made them before and this recipe was perfect they turned out amazing. You have to make these they were really easy and I cant wait to make my next batch thanks cdkitchen!

26. Spinner REVIEW:
    September 2, 2012

    Tried this yesterday in my first attempt at making bagels. They turned out really well. I converted my bbq into a convection oven mostly for pizza, but bagels work perfectly. I made eight as called for and they disappeared in minutes.

27. Kathleen REVIEW:
    August 15, 2012

    I am a NY transplant living in New Orleans. I also was skeptical but this was a very easy recipe. The results were "DELICIOUS"... I am ready to make another dozen. I had a difficult time trying to find the malt syrup however I have a local beer brewing supply company that was very willing to supply me with just what I needed.

28. Sara REVIEW:
    August 9, 2012

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    I thought this recipe was too good to be true. The last two times I made bagels it was a two day affair. I had to wait for the sponge, then the dough, then the shaping, then rise overnight. After all that work they were a major disappointment. This recipe is fantastic, the bagels are relatively fast and they taste great. I will use this one again and again. I did use bread flour and I added vital wheat gluten.

29. sassy REVIEW:
    July 15, 2012

    I just made these bagels and they turned out BETTER than the store!!! Crispy brown exterior with nice chewiness to it. Unbelievably good. I followed the recipe to the letter, used molasses instead of barley syrup and good high gluten bread flour. Only boiled them for short time as directed also. I got eight big fat bagels from this recipe. I let them rise 10 minutes after kneading with my KitchenAid and after forming them another 10 minutes. They enlarged quite a bit when added to the boiling water and stayed that way and did not fall flat. I think not letting them "over-rise" was key because they saved the big rise for the boiling segment. Try them they're easy and your family will will not believe you made these bagels.

30. maria REVIEW:
    May 7, 2012

    I am still working out the kinks on my bagels using a combination of recipes, for anyone using whole wheat flour adding gluten is a must! I just finished my second batch, much better than my first but I am going to attempt an overnight rest on the next one. Its also much easier to shape the bagels if you shape them into balls and poke a hole in the middle as others have suggested. I'm sure with years of practice you could master it the other way, but the hole punch method is just easier!

31. white stone REVIEW:
    March 8, 2012

    First time I've ever tried making bagels, period! Glad I was able to get started on the right foot by finding and using this recipe. Yum!

32. BagelBaker-That'sMe! REVIEW:
    February 27, 2012

    BEST RECIPE! I've tried them all and this one works the Best for the home baker. I do, however, use Rapid Rise Yeast, because my kitchen is on the cool side. Also, I add about 1 table spoon of wheat gluten to the bread flour. If you've tried all the other recipes, try just one more--this one!

33. Gbwez REVIEW:
    February 17, 2012

    Used this recipe to make 8 of the best tasting bagels I've ever tasted! Absolutely perfect. I didn't have any malt syrup so substituted Lyle's golden syrup.

34. chargincharlie REVIEW:
    November 8, 2011

    hello malt syrup found here at a store that caries vitamins and supplements i am from new yawk fugetabout it <<haha and i here with my son us army soldier out at fort sill ok out in the boonies so food sux here so bringing ny food here bagels are great this is second bach im makin im trying my sourdough starter in the bagel dough bach also i am going to add fresh grilled onions and garlic to the dough then smother in sesame seeds i als make my own pizza here more like back home than the crap they sell here thanks for the great recipe :)

35. jenn REVIEW:
    October 26, 2011

    Just made these bagels, they are so good!! My very first attempt at bagel making and this was a great recipe to begin with. Very easy and great results! I used molasses instead of malt syrup and also used unbleached all purpose flour instead of bread flour and still had wonderful results!!!

36. Hanki REVIEW:
    August 31, 2011

    I just made these bagels they came out perfect! They look great and taste even better then store-bought bagels. I will never buy a bagels again as these are so easy and much cheaper! I used bread machine to make the dough. I had 14 bagels 75g each. Baked them only 18min.I have tried few bagels recipes before but this one is the winner! Thank you for posting this recipe!

37. stoker REVIEW:
    August 13, 2011

    this recipe works great, i combined a few different recipes and ended up on this site so i'll post here. i used the amounts as described but i mixed 2 cups of flour with the water yeast sugar mix, and let that rise overnight then i added the rest of the flour with salt, garlic powder, and basil. mixed and kneeded and rounded by folding, then let rise 20 min, then stretch the yeast, then let rise for another 40 min. it took much longer than the recipe says here, but i'm loving the end result. i also used extra sugar and honey for longer yeast co2 production.Making the Bagels is much easier than making long strips. make a smooth ball of dough then just punch the hole through the middle and work it out, its easy.

38. Guest Foodie July 21, 2011

    I have a question about the rising time. It only says let it stay under a towel for 15 minutes. I've never baked and only let something stay for 15 minutes. Should it be warm? Should it double in size? For an obscure recipe instruction this recipe sure has a lot of five stars, so I'm wondering what everyone did for the rising time. Most bagel recipes are overnight, why isn't this one?

39. Katie REVIEW:
    June 19, 2011

    Came out perfectly! Though I let them rise about 10 min more before boiling, and boiled them a little longer. Then you get that consistency more like Einstein's Bagels with a tighter outside

40. janiedawg REVIEW:
    May 30, 2011

    Made these bagels today. The temperature is hot and high humidity. Didn't seem to affect this recipe. Didn't have malt syrup so left it out till I get some. Bagels turned out perfect!!I topped mine with old cheddar cheese. I will try to post a photo shortly.These bagels are better than the grocery store because I know what's in them.

41. NYBagelLover REVIEW:
    March 21, 2011

    Hurrah! If I can't buy NY Bagels, I can make them (well, now I can!) This recipe rocks! The bagels came out amazing. I couldn't find malt syrup or powder but used molasses instead...also, I added my toppings right when they came out of the boiling water and they stuck like a charm! All I can say is "Whooooo Hoooooo"! My new KitchenAid Stand Mixer worked wonderfully and made this recipe that much easier!

42. Den54 March 8, 2011

    Tried this recipe and have to say this taste more like a soft pretzel recipe than a bagal recipe. They did not rise as expected and were a big disapointment.

43. steel REVIEW:
    January 23, 2011

    This recipe was easy to follow and the best homemade bagels I've ever baked. I didn't have bread flour so I used unbleached all purpose. I don't think using AP flour made any difference; the texture was wonderful. I think the malt syrup is what is lacking in other recipes; although it's virtually tasteless in the recipe, it does something more than just adding a sheen to the bagel. Thanks so much for this wonderful recipe!

44. Tim REVIEW:
    January 16, 2011

    I live abroad, which basically meant I was constantly looking for (and failing to find) good bagels. After my last trip to NY i decided to do something about it, and tried this recipe first. No need to look further. I've made it several times now, and it always turns out wonderfully. I've even had some success with experimenting. Best result: oatmeal cinnamon raisin, replace one cup of the flour with toasted ground oats; add cinnamon, half a cup of raisins, half a cup of toasted oats, and two teaspoons hoeny with the oil and the malt syrup. Used whole wheat flour too, for a wholesome healthy taste. YUM!

45. Guest REVIEW:
    January 5, 2011

    these are really good. Followed the recipe the first time and the next used the suggestions in comments to add 2 Tablespoons malt syrup and let the dough rest in the fride overnight. Both good ideras. I also changed the water solution, used 1/2 c baking soda in 10 cups h20 rather than what was called for - make the "crust" much more like the bagles from the store. I am questioning the temp to bake at now, 450 to 425 seems a little hot, next time I'll start at 400 and then drop to maybe 375.

46. Christa REVIEW:
    January 3, 2011

    I just made my first-ever batch of bagels using this recipe. I couldn't find malt so I used molasses instead. I put 1/3 cup blueberries in half of the batch - I mixed them in after the first rise and they did fine, but next time I would add them in the liquid stage since they greatly affected how much flour I needed to use.The texture turned out great! I've only tried the blueberry so far, and they are a little bland - maybe because I had to add so much flour to those? Next time I will try 2 Tbsp. molasses as others have suggested to get a better flavor.

47. MaryB. REVIEW:
    December 26, 2010

    Just turned out 2 batches and they are amazing. One was sesame and garlic coating with eggwash; Second is jalapeno/chedder. They are chewy and crusty! Just got a new Kitchen Aid Mixer for Christmas and it made this such an easy project. Better than the bagel store in town!!! Try this recipe, you won't be disappointed.

48. rmcfms6 REVIEW:
    November 22, 2010

    I found these bagels DELIsh*they were nice an puffed up when I took them out of the oven and then "fell" for lack of another word. Also, can you bake in a convection oven?

49. Guest Foodie REVIEW:
    November 22, 2010

    Lived in New York for a few months and fell in love with the bagels! Moved to Ohio..no NY style bagels:(, so decided to make my own! This recipe is great! Used molasses the frst batch (couldn't find Malt syrup in the grocery stores here)..stumbled upon "Fox's Malt Syrup" at Big Lots for $2.00 and just made a batch of Cinnamon Raisin Bagels...YUM!! Used 2 TBS Malt syrup, 2 teaspoons of cinnamon and a hand full of raisins! These are WONDERFUL!!

50. Guest Foodie REVIEW:
    November 13, 2010

    Just made a batch. Oh, my! They're just like the bagels we enjoyed when we lived next door to a Jewish bakery. Excellent.

51. jordan REVIEW:
    October 6, 2010

    These were great! It was my first shot at bagel making -- so it was a bit of a learning experience. I used molasses instead of malt because I needed to make these in one evening, and all the stores where malt would be sold were closed. Chewy (but not overly heavy) with a crunchy outside. Will be making this again.

52. wolja REVIEW:
    September 15, 2010

    My first attempt at Bagels and worked out great. Soft inside, crispy outside and very good taste. I did the mixing and most of the kneading with the Kitchen Aid. For most of them, I formed balls, poked holes with my thumbs and stretched them out. I found this worked better for me. Thanks for the great recipe!!!

53. ChristensKitchen REVIEW:
    September 5, 2010

    I made these according to recipe, with the substitution of brown sugar for malt. They came out AMAZING! Form them by making a ball and punching the hole in the middle with your thumb, then enlarging the opening and smoothing them out and they will look much nicer than cutting into strips and making a circle. And give all of them an egg wash before baking. So soft and chewy, even without the extra gluten some recommend!

54. Guest Foodie REVIEW:
    August 27, 2010

    I just made these bagels for the first time. They came out golden in color, chewy, and delicious in terms of texture. In terms of the taste, they were good, but did not capture that elusive NY bagel taste...to me they tasted like good homemade bread. I would like to tweak the recipe, but don't know how.

55. Milt REVIEW:
    August 8, 2010

    The recipe works really well, but you need to refrigerate the dough overnight so it can ferment.(I owned 3 Bagel shops)

56. Buell REVIEW:
    June 16, 2010

    Really delicious bagels! This was the first bagel recipe I tried, and the only one I've made since. I also just mix fresh or frozen(and thawed) blueberries as I'm kneading it together before I shape them. I use brown sugar in the water as another reviewer suggested, came out fine.

57. maddy111407 REVIEW:
    June 15, 2010

    WOW THESE WERE AMAZING!!! I'm only 12 and they turned out!! They took FOREVER but they were for sure worth it!! :) ps if you don't have bread flour, here's a subsitute: For 3 cups of bread flour put 3 tablespoons of wheat glueten in the one cup measuring cup. Fill the rest of the cup with regular flour, and add two more cups of regular flour. Sorry if that was confusing! :) It works, though!!

58. Guest Foodie REVIEW:
    May 29, 2010

    These are amazing! I used bread flour and molasses, sprinkled half with poppy seeds and the others got an egg wash. Can't stop eating!Thank you for posting the recipe.

59. DebsG REVIEW:
    April 19, 2010

    I grew up in the NY/NJ area and haven't had a really good bagel since I moved. This recipe was the closest thing there is! I used malt powder (i found it in a beer and wine making store) and bottled water. My family and friends love them! This recipe is really easy too.

60. Buellin420 REVIEW:
    January 23, 2010

    This was my first time making bagels, they were awesome! Just as good if not better than the ones you pay $2-3 for atthe deli. Absolutely delicious recipe.Thank you! The one thing I changed wasI had no malt syrup so I used brown sugar instead. Perfect!!!

61. Ron REVIEW:
    November 25, 2009

    I'm new at this. The bagels came out very tasty with a great texture and consistency. I made the dough in a bread machine, but it was very sticky and difficult to handle. Any suggestions?

62. Steaming Pile REVIEW:
    November 21, 2009

    Love this recipe. One suggestion - use two TABLESPOONS of malt syrup in the dough, not two teaspoons. The first batch turned out kinda bland. The second batch, with the adjustment, turned out glorious.

63. 

    quiltgrl REVIEW:
    October 13, 2009

    Love this, it's very good and I added dryed blueberries to mine.

64. Lisa NJ REVIEW:
    October 1, 2009

    I'm from NJ so I can pretty much get good bagels. But this recipe beat my local bakery! LOVED it! I didn't have malt so I used Molassass and it was still perfect! Great Recipe! Will be baking these often!!

65. Beata REVIEW:
    July 3, 2009

    Hi there, I have experimented with 3 different recipes so far. Got completely fed up with the outcome and did a last search on the net when I came across this very recipe. I told my family this would be the very last try, if it does not come out fine I would never again make bagels in this life. Well, guess what, they came out BRILLIANT. I have not changed the recipe except for one minor element, I used cake yeast, I converted the amount, and I worked fine. Thank you thank you!!!

66. JoshTanenbaum REVIEW:
    June 12, 2009

    I've been experimenting with bagel recipes for a while and finally decided to get scientific about it, baking five of the best reviewed recipes online side-by-side in order to taste each of them fresh out of the oven. This recipe won, hands-down! Bagels came out chewy and stretchy and delicious! Growing up on the east-coast, I got spoiled with good New York bagels, and have been unable to properly satisfy the craving since moving out west. These come closer than anything else I've tried.

67. notmissingbagelsnomore REVIEW:
    April 24, 2009

    THE BEST!! Incredible!! This is the 3rd bagel recipe I tried and this is the one. I can't believe how well they came out. I am originally from New York. When my family moved to Florida, my grandmother would fly with bagels from New York when she would visit. I grew up on bagels, absolutely love them!! This is comfort food for me. Well in Florida there are actually really good bagels. But, I have lived in New Orleans for 7 years and before Katrina we had one shop that made decent bagels, but now there is nothing!!! Whole Foods sells bagels from H&H in NY, but they are always out by the time I get there. So I had to take matters into my own hands and make them myself. So glad I did! I followed the recipe exactly and they are perfect. I baked 2 of the 8 bagels the recipe makes now and I wrapped up the other 6 to be baked tomorrow morning. I am hoping those come out as good!!! Try this recipe you won’t regret it!

68. Chris REVIEW:
    January 29, 2009

    These were outstanding! I couldn't believe how easy they were to make. The first time I made them, I weighed out 3 oz for each--not quite big enough but I got 13. So I had to make a second batch, doubled, and weighed each one out at 4 ozs. and got 18. Perfect size! Thanks for the recipe--I'll be making these every week!

69. ienjoysoup REVIEW:
    January 11, 2009

    I hd no malt in my house so I substituted brown sugar.... worked great. The first couple of tries I am working out the kinks.... but they taste great!

70. Dan REVIEW:
    September 1, 2008

    We made these bagels last night for dinner. Holy c[ow]! They are glorious. We believe we made them a little better though by applying an egg wash with a brush after taking them out of the water before placing them in the oven. Some we tried with the wash, some without and the consensus was - use the wash. They look even more appetizing with that sheen out of the oven and there's more of a texture differential: crispy outside, chewy chewy inside. Thanks so much for posting this recipe!

71. Oro REVIEW:
    February 28, 2007

    Make sure to use bread flour (or, for a better, more puffy, bagel, high gluten flour) or add gluten to all-purpose flour (most specialty markets or co-ops will run a form of this). Also, to shape them, roll the dough into balls, punch a whole in the middle of the ball with your thumb, and then twist the bagel around your thumb to shape. Voila! Seamless and delicious.

72. Rolanski REVIEW:
    July 15, 2006

    I often wondered how they made bagels. Living in a small town in Ontario I did'nt have access to real authentic european style bagels. Just the six in a plastic sleeve at the supermarket kind. So, the next best thing is to find out how to make them and "DO IT". The words "Authentic New York Style" is what first attracted me to this particular recipe. Well, it is fantastic. They are truly as good or better than the bagel shop ones.One problem though. Now,each time I visit one of my grown children there is always a request that accompanies the welcome. It is "Dad please bring a dozen of those great bagels with you????"I had to learn by trial and error how to join these little darlins. If anyone out there knows the proper way to join them without having a great big joining seam showing please let me and all of us know. ThanksRon...

73. baco REVIEW:
    January 17, 2006

    90 minutes from start to finish, you will never buy another bagel!

74. rainydayes REVIEW:
    May 28, 2004

    My husband is Jewish and loves these! I added 1 tablespoon of wheat gluten, used molasses in place of malt syrup and refridgerate the dough at night and put them together in the morning.It gives them a chewier, more authentic taste.