It’s true that you haven’t had a bagel unless you have been to New York. Maybe it’s something in the water, who knows. Fair warning though, once you have had a New York style bagel it will ruin all other bagels for you.

Because it isn’t practical to overnight bagels from Long Island I recently made an attempt at recreating the taste of the New York in my own kitchen. For a first go at making bagels I was really happy with how they turned out!


Bagel Dough:

  • 4 1/2 cups all-purpose flour
  • 1 tablespoon active dry yeast
  • 1 1/2 cup warm water (110 degrees F or 45 degrees C)
  • 3 tablespoons white sugar
  • 1 tablespoon sea salt

Poaching Liquid:

  • 8 cups water
  • 1 tbsp baking soda
  • 1 1/2 tsp sea salt


  • This is where you can get creative! I chose to make a mix of everything, plain, and cinnamon sugar. Whichever you decide to do be sure to bake unique flavors separate.



  1. In a large mixing bowl, combine 1-1/2 cups flour and yeast.
  2. Mix water, 3 tablespoons sugar and salt together with the dry ingredients.
  3. Beat with a mixer for half a minute at a low speed.
  4. Scrape the sides of the bowl clean then beat at a higher speed for 3 minutes. T
  5. Next, by hand, mix in remaining flour to make a moderately stiff dough.
  6. Turn out dough onto a lightly floured surface and knead until smooth and elastic (8-10 minutes.)
  7. Shape into a ball and cover dough with a damp cloth.
  8. Let dough rest for 15 minutes.
  9. Cut into 8 portions, shape into smooth balls. Poke a hole in the center with your finger as you continue to shape and work the bagel into a circular shape.
  10. Cover again and let rise 20 minutes.
  11. Place in refrigerator for 3 hours to allow dough time to proof.
  12. Once proofing is complete start boiling water.
  13. Mix sea salt and baking soda in water.
  14. When the bagels are ready, put 1 bagels into the water at a time. Cook 1 minute then rotate. Cook for one more minute before draining.
  15. Top bagels with toppings of choice. (Tip: if using dehydrated garlic and onion be sure to re-hydrate in a bit of water as to make sure they won’t burn in oven.)
  16. Cover baking sheet with parchment paper,
  17. Place bagels on sheet and bake at 450 degrees F for 10 minutes.
  18. Rotate pan and bake for 8-10 more minutes.
  19. Remove from oven and allow 15 – 20 minutes to cool before cutting into bagels.
  20. Enjoy!

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