Small Batch Easy New York-Style Bagels
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Prep time: 10 Min | Inactive time: 2 H | Total time: 2 H & 5 M
Chewy, golden, bakery-style bagels made right in your own kitchen… no trip to New York required!
What Are Small Batch New York Style Bagels?
These homemade bagels are soft and chewy on the inside with a perfectly crisp, golden crust. This small-batch recipe makes just 4 full-size bagels (or 8 minis), so you get all the flavor of traditional New York bagels without the huge batch.
Ingredients You Will Need
Warm water
Active dry yeast
All-purpose flour
Granulated sugar
Brown sugar
Salt
Baking soda
Egg white
Everything bagel seasoning (optional topping)
Poppy seeds (optional topping)
Shredded cheese (optional topping)
Parsley (optional garnish)
Cinnamon
Butter
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Our Tips for Small Batch New York Style Bagels
Don’t skip the boil: Boiling the bagels in sweetened, alkaline water gives them their signature chew and crust.
Keep the hole wide: The hole will shrink as the bagels bake, so make it slightly bigger than you think.
Mix up toppings: You can make a variety in one batch—everything, cheese, sweet, or plain.
Small Batch New York-Style Bagels
Chewy, golden, bakery-style bagels made right in your own kitchen… no trip to New York required!
Ingredients
- 3/4 cup warm water
- 1 1/2 teaspoons instant or active dry yeast
- 2 cups bread flour, plus more for work surface and hands
- 1 1/2 teaspoon light or dark brown sugar
- 1 teaspoon salt
- Small pot of water
- 1/4 cup baking soda
- 1 Tablespoon light or dark brown sugar
- 1 egg white beaten with 1/2 Tablespoon water
Instructions
- Make the Dough: Mix warm water, brown sugar, and yeast in a large bowl. Let sit for 5 minutes. Add flour and salt, then mix into a stiff dough forms. Knead for 6-7 minutes by hand or 3-4 minutes in a stand mixer with dough hook until soft and slightly tacky.
- Let it Rise: Place dough in a greased bowl, cover, and let rise for 1-1.5 hours until doubled in size.
- Shape the Bagels: Divide dough into 4 pieces. Roll into balls, poke a hole in the center, and stretch to make a bagel shape. Let rest covered with a towel for 30 minutes.
- Boil the Bagels: Bring a small pot of water with brown sugar and baking soda to a boil. Lower heat and boil bagels 30 seconds per side.
- Egg wash: Mix 1 tablespoon water with 1 egg white (not egg yolk). Brush egg wash on all the bagels
- For the toppings:
- Everything Bagels: Sprinkle bagel tops with everything bagel seasoning.
- Poppy Seed Bagels: Sprinkle bagel tops with poppy seeds.
- Asiago Cheese Bagels: Sprinkle bagel tops with shredded cheese of choice. Optional: garnish with parsley after baking
- Cinnamon Crunch Bagels: Mix 1 teaspoon of cinnamon, 1 tablespoon brown sugar, 1 tablespoon granulated sugar, 1 tablespoon flour, and 1 teaspoon melted butter in a small bowl. After brushing the bagels with the egg wash, smear cinnamon mixture in bagel tops.
- Bake the Bagels: Preheat oven to 425°F. Place the bagels on a lined baking sheets, and bake on the middle rack for 20-25 minutes until golden brown.
- Cool & Enjoy: Let cool, then slice, toast, and add your favorite toppings.
Notes
- Flour Matters: Use bread flour for the best texture. Its higher protein content gives bagels their signature chewiness. All-purpose flour can work in a pinch but may result in softer bagels.
- Shaping Tips: To shape your bagels, either roll the dough into a ball and poke a hole in the center or create a rope and connect the ends. Keep the hole slightly larger than you think, as it will shrink during boiling and baking.
- The Boil is Essential: Boiling gives bagels their chewy texture and shiny crust. Add honey, malt syrup, or baking soda to the water for extra flavor and color. Boil for about 30 seconds per side (longer boiling creates a denser bagel).
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