April 5, 2024

New York Style Water Bagels

These bagels truly taste, look & have the mouth feel of a great bagel. They freeze beautifully and reheat well.

New York Style Water Bagels

New York Style Water Bagels

Servings 12-18 |Prep Time: 45 min | Cook Time: 20-30 min



  • 3 1/2 cups Better Batter Flour (490g Bread / 560g Original / 473g Artisan)
  • 1/4 cup (50g) sugar
  • 1 Tbsp (17g) salt
  • 1 pack (2 tsp / 7 g) active dry yeast or Instant yeast
  • 2 1/4 cups (530ml / 530g) warm water (110F)
  • 1 egg white, beaten with 2 tbsp cold water, optional
  • Additional Flour for rolling
      Special Tools
      • chopsticks
      • parchment paper
      • 3-4 baking sheets
      • large pot of boiling water


          Preheat and Prepare. Position an oven rack in the center of the oven and preheat to 375F. Line several 12-by-18-inch rimmed baking sheets with parchment paper.


          Combine dry ingredients. In a medium bowl, combine Better Batter Flour, sugar, salt and yeast. whisk well to combine.


          Create dough. Add the warm water to the dry mix and knead with your hands until mixture comes together and resembles sticky play-doh. If using Artisan flour, set dough aside for 15 minutes to hydrate before continuing recipe.


          Shape dough.  Lightly flour a silicone mat or rolling surface. It should barely be covered with a fine film of flour. Divide the dough into softball sized portions. You can make them smaller smaller for a mini bagel, or larger for a deli-sized bagel. Flatten each portion into a small disk, then put the edges of each disk toward the center to create a ball, and pinch to seal. Repeat. Turn the balls over and using light pressure, gently roll the dough balls on the floured surface of the rolling surface until the surface is smooth. Flatten each ball into a disk, about 4 times as high as it is wide. For standard bagels this works out to 4 inches by 1 1/2 inches thick.

          Make the holes. Very gently, with a chopstick or finger, poke a hole into the center of each ball. With floured or oiled hands, work the holes until they are about 1/2 inch in diameter. Set aside on prepared sheets.


          Proof the dough. Let the bagels rise in a warm place (90F) for 30-45 minutes.


          Heat the water.  While bagels are rising, heat a pot of water, at least 3 inches deep, until the water is at a roiling boil.


          Boil bagelsDrop bagel into the water, and simmer for 3 minutes. Turn the bagel over and simmer for another 4 minutes. Bagel will swell while boiling, so we recommend no more than 2-3 bagels at a time. Set boiled bagels back onto prepared pans, and repeat process until all bagels are boiled.

          Bake. Place bagels in oven and bake for 10 minutes. If desired, remove from oven, and brush all over with egg white mixture, then return to oven. Bake for an additional 20-30 minutes or until deep golden brown. Total bake time will be about 30-40 minutes for standard bagel, less for mini bagels, and more for bakery style bagels.

          Allow to cool on a rack completely before slicing in half. Store in an airtight container.


          This recipe was was originally published by Naomi Poe in October of 2010. It was revised November 2018.